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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Scrub vegetables, like potatoes, with a clean vegetable brush while rinsing with running tap water.
COOK foods to a safe temperature to kill microorganisms.
SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.
… and a separate one for fresh produce.
Use one cutting boardfor raw meat, poultry and seafood …
What is Foodborne Illness?
Dehydration (sometimes severe)from losing bodily fluids
EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds
Foods that support the growth of pathogens
High in PROTEIN
high in moisture
HIGH IN ACIDITY
F.A.T.T.O.M. explains what allows foodborne pathogens to grow.
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.
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.
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.
The number of bacteria can double in 20 minutes!
How many bacteria will grow from1 BACTERIAleft at room temperature 7 hours?
Refrigerate perishable foods within TWO hours!
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.
Bacteria multiplyrapidly between 40 & 140°F
2 hour time limit
Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours
(Only ONE hour when temperature is above 90°F)
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.
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.
GOOD PERSONAL HYGIENE
Wash your hands!
Handwashing is the most effective way to stop the spread of illness.
Sneezing, blowing nose & coughing
Using bathroom orchanging diapers
AND before ...
Touching a cut or open sore
Wash hands after …
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
Sanitizing solution for cleaning
1 Tablespoon Bleach to
1 gallon HOT water
F I F O
CUSTOMER SERVICE RULES
Rule #1: The customer is always right!
Rule #1: The customer is always right!