Food nutrition for you suzanne weixel and faithe wempen
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Food & Nutrition for You Suzanne Weixel and Faithe Wempen. Chapter 8 Sanitary Food Handling and Food Safety. Foodborne Contaminants and Related Illnesses Bacteria can be classified by shape.

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Food & Nutrition for You Suzanne Weixel and Faithe Wempen

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Food nutrition for you suzanne weixel and faithe wempen

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

Chapter 8

Sanitary Food Handling and Food Safety


Foodborne contaminants and related illnesses bacteria can be classified by shape

Foodborne Contaminants and Related IllnessesBacteria can be classified by shape.


Food nutrition for you suzanne weixel and faithe wempen

Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.


Common illnesses caused by foodborne hazards campylobacter is transmitted via poultry products

Common Illnesses Caused by Foodborne HazardsCampylobacter is transmitted via poultry products.


How pathogens infect foods the temperature danger zone in which pathogens thrive and reproduce

How Pathogens Infect FoodsThe temperature danger zone in which pathogens thrive and reproduce.


Grooming and hygiene for safe food preparation 1 using hot water 100 f 38 c wet hands and forearms

Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100F/38C), wet hands and forearms.


Grooming and hygiene for safe food preparation 2 apply an antibacterial soap

Grooming and Hygiene for Safe Food Preparation 2 Apply an antibacterial soap.


Food nutrition for you suzanne weixel and faithe wempen

Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.


Food nutrition for you suzanne weixel and faithe wempen

Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.


Food nutrition for you suzanne weixel and faithe wempen

Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.


Food nutrition for you suzanne weixel and faithe wempen

Grooming and Hygiene for Safe Food Preparation6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.


Food nutrition for you suzanne weixel and faithe wempen

Cleaning and Sanitizing Surfaces and EquipmentThe three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.


Food nutrition for you suzanne weixel and faithe wempen

Purchasing, Receiving, and Storing FoodsSample of a label used to identify and date foods after preparation.


Cooling hot foods for storage use an ice bath to chill foods quickly

Cooling Hot Foods for StorageUse an ice bath to chill foods quickly.


Commercial food service inspection a haacp system flowchart

Commercial Food Service InspectionA HAACP system flowchart.


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