Safety & Sanitation
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Safety & Sanitation. Think about it…. Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly?

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Safety & Sanitation

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Safety sanitation

Safety & Sanitation


Think about it

Think about it…

  • Have you ever gotten sick after eating a meal at a restaurant? Or even at home?

  • Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly?

  • How would you feel if, by accident, you spread harmful bacteria that caused someone to get seriously ill?


Why is it important to keep food safe

Why is it important to keep food safe?

  • You could get sick.

  • You could get others sick.

  • Dining experiences can be ruined.

  • Restaurants can loose their reputation

    In conclusion, Serving good food makes good business.


Contamination and cross contamination

Contamination and Cross Contamination

Contamination = harmful things are present in food, making it unsafe to eat.

Cross Contamination = harmful microorganisms are transferred from one surface, or food to another.


Potentially hazardous food

Potentially Hazardous Food

  • Any food item (even water/ice) could cause foodbourne illness

  • Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH

    • Meats

    • Poultry

    • Fish

    • Eggs

    • Dairy products


Cleaning verses sanitizing

Cleaning Verses Sanitizing

  • A clean kitchen means it is free of visible soil, such as dirt and dust and food waste.

    • It’s the first requirement of any kitchen.

  • A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution.

    • It is the second requirement of any kitchen.

      CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS NOT A SUBSTITUTE FOR CLEANING.


Good personal h ygiene

Good Personal Hygiene

  • Food borne microorganisms are living, single celled organisms that can cause food spoilage and illness.

  • They can be transferred from hands and surfaces to other food, hands and surfaces.

  • To prevent, have good personal hygiene:

    • Take baths/showers

    • Wash hands often

    • Clean clothing

    • No jewelry, fingernail polish

      or false nails


Steps to proper hand washing

Steps to Proper Hand-Washing

  • Wet hands with running water (as hot as you can handle) 100°F

  • Apply soap

  • Vigorously scrub hands and arms for at least 20 seconds

  • Clean under fingernails

  • Rinse thoroughly under running water

  • Dry hands and arms with a single use paper towel or warm-air hand dryer


Microorganisms that cause foodbourne illness

Microorganisms That Cause Foodbourne Illness

  • Bacteria – Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis

  • Viruses – Hepatitis

  • Parasites – (Organisms that live in a host animal) –Trichinosis

  • Fungi – Mold, Yeast, and Toxins


Chemical and physical hazards that can contaminate food

Chemical and Physical Hazards that can Contaminate Food

  • Found in food service establishments.

    • Toxic metals found in utensils and equipment

    • Pesticides

    • Cleaning Chemicals

      To Prevent:

    • Follow safe directions in handling chemicals.

    • Keep chemicals in a dry locked cabinet away from food, utensils and equipment.


Time and temp

Time and Temp

  • These are two of the most important factors in keeping food safe.

  • Monitor internal temperatures of food.

  • Make sure food is kept below the Danger Zone.

  • Record temperatures.


Danger zone

DANGER ZONE

  • The Danger Zone is the temperatures where bacteria grows the fastest.

  • It is between 40°F and 140°F.

  • All cold food served must be cooler than 40°F.

    OR

  • All hot food served must be hotter than 140°F.

    ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!


Safety sanitation

In order to keep foods safe, a good rule of thumb is to keep

HOT foods HOT

&

COLD foods COLD!


Fat tom

FAT TOM

Bacteria multiplies quickly when six conditions are present.

  • F = Food = Be aware of food where bacteria live.

  • A = Acidity = pH levels between 4.6 and 7.5.

  • T = Temperature = Danger Zone Temperatures.

  • T = Time = 4 hours or more.

  • O = Oxygen = Bacteria need oxygen to live.

  • M = Moisture = Keep away from moist environments


Safety sanitation

Handling Food

Clean, Separate, Cook, Chill


When purchasing foods

When purchasing foods…

  • Do not purchase cans with swelled top, missing labels, rusty, leaking, or dented.

  • Do not buy anything past its due date.

  • Look for signs or early spoilage.

  • Look around the food and where it has been kept.


When storing food

When Storing Food…

  • Store in proper temperatures.

  • Keep storage areas clean.

  • Wrap in air tight containers away from oxygen.


When preparing cooking food

When Preparing/Cooking Food…

Use proper time and temperatures.

Don’t thaw food at room temperature!!!

  • Thaw: in refrigerator, under running warm water, in microwave, or using a cooking method.


Left overs

Left Overs

  • No more than 2 hours in the Danger Zone.

  • Divide pieces before storing into smaller pieces.

  • Use stainless steel pans.

  • Place in top shelf of the refrigerator.


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