food safety bingo l.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Food Safety Bingo PowerPoint Presentation
Download Presentation
Food Safety Bingo

Loading in 2 Seconds...

play fullscreen
1 / 28

Food Safety Bingo - PowerPoint PPT Presentation


  • 407 Views
  • Uploaded on

Food Safety Bingo. Food Safety Bingo!. Presented by JoAnne Robinett, SNS Beavercreek City Schools Beavercreek, Ohio. What can happen when you use the same cutting board for two different preparation procedures?. Cross Contamination. Is there a “glove law”?. What Does HACCP Stand For?.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Food Safety Bingo' - Rita


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.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
food safety bingo2

Food Safety Bingo!

Presented by

JoAnne Robinett, SNS

Beavercreek City Schools

Beavercreek, Ohio

what can happen when you use the same cutting board for two different preparation procedures
What can happen when you use the same cutting board for two different preparation procedures?
  • Cross Contamination
what does haccp stand for
What Does HACCP Stand For?
  • Hazard Analysis of Critical Control Points
slide6
The term for the time and temperature ranges for food preparation and service – either hot or cold - that keep food safe?
  • Critical Limits
the proper internal temperature for cooking fish is
The Proper Internal Temperature for Cooking Fish is:
  • 145 for 15 seconds
  • Do you have to remember these numbers?
what is an sop
What is an SOP?
  • Written instructions for a food service task that reduce food safety hazards.
  • It stands for:

“Standard Operating Procedures”

what area often taught in junior high science class is a part of every food safety plan
What area – often taught in junior high science class is a part of every food safety plan?
  • Personal Hygiene
slide16

An essential part of food preparation and serving that can prevent the contamination of food and stop the spread of germs that can make workers and customers ill. This should be implemented often during the workday.

  • Hand Washing
  • Bonus – how long should you wash your hands?
what are the foods called that need no further preparation before consumption
What are the foods called that need no further preparation before consumption?
  • Ready to Eat – RTE
  • Bonus question – where are these foods stored in the refrigerator?
how do you know if your thermometer is operating properly
How do you know if your thermometer is operating properly?
  • Calibrate
  • Bonus – when should you calibrate?
slide20
PIC
  • Person in Charge
  • Does this mean the manager?
the refrigerator bug
The Refrigerator Bug
  • Listeriosis
  • This is why refrigerated foods should always be date marked and discarded within 7 days.
slide22
What is the name of the USDA course that teaches food safety and is a cornerstone requirement for SNA certification?
  • Serving it Safe
contaminants to food
Contaminants to Food
  • Physical
  • Chemical
  • Biological
ways to safely thaw food for cooking
Ways to safely thaw food for cooking:
  • In the refrigerator
  • Under cold running water
  • In the microwave (must be prepared immediately)
  • As a part of the cooking process
the flow of food
The flow of food:
  • Purchasing
  • Receiving
  • Storage
  • Preparation
  • Cooking
  • Cooling
  • Holding
  • Serving
common food allergens
Common Food Allergens
  • Milk and Dairy
  • Eggs
  • Fish
  • Shellfish
  • Wheat
  • Soy
  • Peanuts
  • Tree Nuts