1 / 20

Food Safety and Sanitation

2. Food Safety and Sanitation. Figure 2.1 Bacteria can be classified by shape: Rods are short, tubular structures; cocci are discs, some of which form clusters; and spirilla are corkscrews.

penney
Download Presentation

Food Safety and Sanitation

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. 2 Food Safety and Sanitation

  2. Figure 2.1 Bacteria can be classified by shape: Rods are short, tubular structures; cocci are discs, some of which form clusters; and spirilla are corkscrews.

  3. Figure 2.2 One bacterium divides into two; the two bacteria each divide, creating four; the four become 16 and so on. It takes only a very short time for one bacterium to produce millions more.

  4. Figure 2.3 The temperature danger zone.

  5. Figure 2.4 Bacterial growth curve.

  6. PROCEDURE FOR PROPER HAND WASHING 1. Using hot water (100°F/38°C), wet hands and forearms.

  7. PROCEDURE FOR PROPER HAND WASHING 2. Apply an antibacterial soap.

  8. PROCEDURE FOR PROPER HAND WASHING 3. Rub hands and arms briskly with soapy lather for at least 20 seconds.

  9. PROCEDURE FOR PROPER HAND WASHING 4. Scrub between fingers and clean nails with a clean nail brush.

  10. PROCEDURE FOR PROPER HAND WASHING 5. Rinse thoroughly under hot running water. Reapply soap and scrub hands and forearms for another 5–10 seconds. Rinse again.

  11. PROCEDURE FOR PROPER HAND WASHING 6. Dry hands and arms with a single-use towel, using the towel to turn off the water. Discard the towel in a trash receptacle.

  12. Figure 2.5 The three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.

  13. HACCP SYSTEMS

  14. TABLE 2.3 (continued) HACCP ANALYSIS—THE FLOW OF FOOD

  15. Figure 2.6 A recipe showing critical control points (CCPs).

  16. STORAGE AND FOOD LABELING Sample of a label used to identify and date foods after preparation

More Related