Wash hands with warm water and soap for at least 20 seconds
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Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

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Wash hands with warm water and soap for at least 20 seconds

  • Wash hands with warm water and soap for at least 20 seconds.

  • Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.


Wash hands with warm water and soap for at least 20 seconds

  • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

    Scrub vegetables, like potatoes, with a clean vegetable brush while rinsing with running tap water.


Wash hands with warm water and soap for at least 20 seconds

COOK foods to a safe temperature to kill microorganisms.


Wash hands with warm water and soap for at least 20 seconds

SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.


Use different cutting boards

… and a separate one for fresh produce.

Use different cutting boards

Use one cutting boardfor raw meat, poultry and seafood …


Wash hands with warm water and soap for at least 20 seconds

What is Foodborne Illness?

  • A sickness that results from eating foods that are contaminated with pathogens.

  • Common symptoms include: diarrhea, abdominal cramps, fever, headache,

    and vomiting.

  • Consequences can be severe and may lead to hospitalization or even death.


How many people in the united states get sick each year from food they eat

How many people in the United States get sick each year from food they eat?

  • 76 million people become sick from foodborne illnesses

  • 5,000 people die


How do you know if you have a foodborne illness

How do you know if YOU have a foodborne illness?


Some possible signs and symptoms

Fever

Diarrhea

Upset stomach

OOPS!

Dehydration (sometimes severe)from losing bodily fluids

Vomiting

Some possible signs and symptoms


5 risk factors for food borne illness

5 RISK FACTORSFOR FOOD BORNE ILLNESS


Foods held at danger zone

FOODS HELD AT DANGER ZONE


Undercooked foods

UNDERCOOKED FOODS

EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds


Dirty equipment

DIRTY EQUIPMENT


Foods from an unsafe source

FOODS FROM AN UNSAFE SOURCE


Poor personal hygiene

POOR PERSONAL HYGIENE


Pathogens

Pathogens

  • Microorganisms that can cause disease.


Potentially hazardous foods

Potentially Hazardous Foods

Foods that support the growth of pathogens


Wash hands with warm water and soap for at least 20 seconds

High in PROTEIN


Wash hands with warm water and soap for at least 20 seconds

high in moisture

cooked foods


Wash hands with warm water and soap for at least 20 seconds

LOW IN

ACIDITY


Wash hands with warm water and soap for at least 20 seconds

HIGH IN ACIDITY


Wash hands with warm water and soap for at least 20 seconds

FAT TOM

F.A.T.T.O.M. explains what allows foodborne pathogens to grow.


Wash hands with warm water and soap for at least 20 seconds

F

OOD

Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because they are a food source for pathogenic bacteria and can support growth of these bacteria.


Wash hands with warm water and soap for at least 20 seconds

CIDITY

A

Bacteria grow best in an environment that is neutral or slightly acidic. Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria. Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.


Wash hands with warm water and soap for at least 20 seconds

Pathogenic microorganisms reproduce by cell division.

One becomes two.

Two become four.

Four becomes eight.

When foods are held in the TEMPERATURE DANGER ZONE (TDZ) (40° to 140°F) for more than two hours, pathogens will have multiplied to such high levels in the food, eating this food will make people ill rapidly.

T

I

M

E


A multiplication quiz

A multiplication quiz

The number of bacteria can double in 20 minutes!

How many bacteria will grow from1 BACTERIAleft at room temperature 7 hours?


Answer 2 097 152

Answer: 2,097,152!

Refrigerate perishable foods within TWO hours!


Wash hands with warm water and soap for at least 20 seconds

T

EMPERATURE

Microorganisms grow and reproduce quickly between the temperatures of 40° and 140°F (5° to 57° c) . One important rule of food safety is to limit time that foods are in the DANGER ZONE – NO MORE THAN 2 HOURS.

Keep foods refrigerated (below 41°F) until it is time to cook.

Cool left over foods quickly.


Danger zone

DANGER ZONE

Bacteria multiplyrapidly between 40 & 140°F

2 hour time limit


The two hour rule

The TWO-hour rule

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours

(Only ONE hour when temperature is above 90°F)


Wash hands with warm water and soap for at least 20 seconds

O

  • XYGEN

Most microorganisms need oxygen (air) to grow. When foods such as meat, spaghetti sauce or vegetables are canned, oxygen is excluded from the environment. Therefore, growth of bacteria are controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration until they are opened.


Wash hands with warm water and soap for at least 20 seconds

OISTURE

M

Bacteria, yeast, and molds multiply rapidly with a high water activity level.

Meat, produce and soft cheeses are examples of foods with a high moisture content.

Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower moisture content because salt and sugar deprive microorganisms of water and inhibit their reproduction. 

Pathogens have difficulty growing in foods such as dry noodles, flours, candies and crackers.


Cross contamination

CROSS CONTAMINATION


Food to food

FOOD TO FOOD


Equipment to food

EQUIPMENT TO FOOD


People to food

PEOPLE TO FOOD


Wash hands with warm water and soap for at least 20 seconds

GOOD PERSONAL HYGIENE


Frequent handwashing

FREQUENT HANDWASHING


Wash hands with warm water and soap for at least 20 seconds

Wash your hands!

Handwashing is the most effective way to stop the spread of illness.


Wash hands with warm water and soap for at least 20 seconds

Sneezing, blowing nose & coughing

Handling pets

Using bathroom orchanging diapers

AND before ...

Touching a cut or open sore

Handling food

Wash hands after …


How to wash hands

How to wash hands

1. Wet hands with WARM water

2.Soap and scrub for 20 seconds

3.Rinse under clean, running water

4.Dry completely usinga clean cloth or paper towel


Clean clothing aprons

CLEAN CLOTHING / APRONS


Hair restraint

Hair restraint


No jewelry

No Jewelry


Clean fingernails

CLEAN FINGERNAILS


Kitchen clean up

Kitchen clean-up


Wash hands with warm water and soap for at least 20 seconds

Rinse

Wash

Sanitize

Air Dry


Wash hands with warm water and soap for at least 20 seconds

Sanitizing solution for cleaning

1 Tablespoon Bleach to

1 gallon HOT water


Wash hands with warm water and soap for at least 20 seconds

F I F O


Wash hands with warm water and soap for at least 20 seconds

FIRST IN

FIRST OUT


Customer service rules

CUSTOMER SERVICE RULES


Wash hands with warm water and soap for at least 20 seconds

Rule #1: The customer is always right!


Rule 2 if you think the customer is wrong read rule 1

Rule #2: If you think the customer is wrong, read Rule # 1.


Wash hands with warm water and soap for at least 20 seconds

Rule #1: The customer is always right!


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