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Kitchen Sanitation & Food Borne Illness

Kitchen Sanitation & Food Borne Illness. H267 Foods Chapter 6. Food Borne Illness. A disease transmitted by food. What makes the food dangerous?. Bacteria Toxins Parasites Viruses. Cross Contamination.

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Kitchen Sanitation & Food Borne Illness

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  1. Kitchen Sanitation &Food Borne Illness H267 Foods Chapter 6

  2. Food Borne Illness • A disease transmitted by food.

  3. What makes the food dangerous? • Bacteria • Toxins • Parasites • Viruses

  4. Cross Contamination • The transfer of bacteria or harmful substances to food via hands, equipment, surfaces, or cleaning cloths.

  5. Preventing FBIs • Personal Cleanliness • Kitchen Cleanliness • Temperature Control • Be Careful with Potentially Hazardous Foods

  6. Personal Cleanliness • Wash hands with soap & water 20 sec. • Tie back hair/Do not touch hair or face • Wear clean clothing • Cover open sores • Cover coughs & sneezes/Wash hands • Do not taste while cooking • Wash hands after handling raw foods

  7. Kitchen Cleanliness • Keep work area clean and neat • Wash & dry all utensils, equipment, dish towels & surfaces with warm water & soap • Sanitize surfaces with bleach water • Wash all utensils & equipment after it comes in contact with raw foods

  8. Temperature Control • Temperature Danger Zone • 40-140 • Bacteria grows best • Food should not sit more than 2 hours

  9. Temperature Control • Thaw foods in refrigerator or microwave • Do not eat undercooked meat, poultry, or eggs.

  10. Potentially Hazardous Foods • high moisture content • low acid content • meat, poultry, dairy, eggs, Ready to eat fruits and vegetables • must be kept out of the temperature danger zone

  11. Kitchen Safety • Preventing • Chemical poisonings • Cuts • Burns • Fires • Falls • Electric Shock • Choking

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