1.01 Y FOOD SAFETY VS. FOOD SANITATION

1. 1.01 Y FOOD SAFETY VS. FOOD SANITATION 1.01Y Food Sanitation vs. Food Safety

2. What’s the difference? 1.01Y Food Sanitation vs. Food Safety

3. What does TCS mean? • Time Temperature Control for Safety

4. Food Safety Food safety is how food is handled to PREVENT foodborne illness. This includes: • Food preparation methods • Cooking • Chilling • Serving 1.01Y Food Sanitation vs. Food Safety

5. Food Preparation Methods • Raw foods must be kept separate from ready to eat foods to PREVENT cross contamination. To PREVENT Food Borne Illness: Food must be kept out of the temperature danger zone. • 40°-140° for personal/home • 41°-135° for food service 1.01Y Food Sanitation vs. Food Safety

6. Cooking Food • Meats should be cooked to the proper internal temperature to prevent foodborne illness. • The temperatures for cooking ground beef and chicken are: • Ground Beef 160o home/155° for food service • Chicken 170o home /165° for food service 1.01Y Food Sanitation vs. Food Safety

7. Serving Food • Food should be served as quickly as possible after preparation and held at: • 135° for Food Service and • 140° Personal/Home Use • Food should be kept cold if serving from a food bar and held at : • 41°for Food Service and • 40°for Personal/Home Use 1.01Y Food Sanitation vs. Food Safety

8. Chilling Food • Foods must be chilled to below 40o home/personal use and 41° for food service to prevent foodborne illness. • Foods should be cooled in small containers to help speed the cooling process. • Foods that are chilling should be covered to prevent cross contamination. 1.01Y Food Sanitation vs. Food Safety

9. Food Sanitation – Don’t Write! Food sanitation is the cleanliness and maintenance of equipment and facilities. It is important for the safety of lab members and the preparation of food. 1.01Y Food Sanitation vs. Food Safety

10. Food Sanitation cont. The areas of food sanitation include: • hands • pots and pans • appliances & kitchen utensils • food preparation/storage areas 1.01Y Food Sanitation vs. Food Safety

11. Pots and Pans For the safety of lab members and proper food preparation pots and pans: • must be clean • have secure handles • should have flat bottoms • lids must have handles • made from food grade metal 1.01Y Food Sanitation vs. Food Safety

12. Appliances – Don’t Write! • Appliances that are not working properly are a danger to anyone who is operating them. • Appliances that have cracks and crevices can harbor bacteria that can cause a foodborne illness. 1.01Y Food Sanitation vs. Food Safety

13. Requirements for Appliances Sanitation • It is important that appliances: • be smooth and easy to clean • attachments should be used properly 1.01Y Food Sanitation vs. Food Safety

14. Kitchen and Serving Utensils • Both kitchen and serving utensils must be: • Easy to clean • Made from food grade metal • Nonporous 1.01Y Food Sanitation vs. Food Safety

15. Food Preparation Areas Food preparation areas have the potential for cross contamination of food. To PREVENT this food preparation areas: • must be easy to clean • must be non-porous • be free from cracks and crevices 1.01Y Food Sanitation vs. Food Safety

16. Food Storage Areas • Food storage areas protect food from cross contamination from bacteria and other hazards. • Food storage areas must be: • kept clean • able to be covered • away from the wall and off of the floor 1.01Y Food Sanitation vs. Food Safety

17. Q-1 • When preparing foods, how can one keep TCS foods safe by using food safety PROCEDURES COMPARED to food sanitation PROCEDURES? • TCS foods can be kept safe with the food safety procedures during preparation, cooking, chilling and serving. This includes keeping TCS foods out of the temperature danger zone, during all of these areas. Food sanitation refers to the cleanliness of preparation areas, food preparation utensils and food storage areas.

18. Q-2 • When preparing foods, how can food sanitation PROCEDURES keep TCS foods safe COMPARED to food safety PROCEDURES. • TCS foods can be kept safe through the use of food sanitation methods such as the proper cleaning of food preparation areas, appliances and utensils. These areas can contribute to cross contamination by harboring bacteria. Food safety keeps TCS foods safe through preparation methods.

19. Q-3 • Compare food safety methods with food sanitation methods for preparing chicken. • Chicken should be kept separate from ready-to-eat foods during the food preparation process. It should be cooked to a temperature or 165 °F to ensure it is cooked thoroughly When preparing chicken all pots and pans, cooking and serving utensils, and food preparation areas must be kept clean. These also must be cleaned thoroughly after the preparation is completed.