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Preparing Safe Food

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  1. Preparing Safe Food By: Jamie Digiovanni & Julie Thompson

  2. Why is food safety important? • Avoid illness! • You • Family • Any others being served

  3. What is Food Safety? • Protection from accidental or unintended contamination of food • Contamination- harmful substances in the food • Pathogens- small living organisms (microorganisms) that cause diseases • Pathogens can lead to a foodborne illness- disease transmitted or carried to people by food

  4. Foodborne Illnesses • Disease carried or transmitted to people by food1 • Common foodborne illnesses include: • Salmonella • Botulism • Shigellosis • E. Coli 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  5. Potentially Hazardous Foods • Milk and milk products • Meat, beef, pork, lamb • Eggs • Fish • Poultry • Cooked rice and beans • Baked or boiled potatoes • “Ready to Eat Foods”: sprouts, melons, lettuce, spinach, sliced tomatoes

  6. People at Risk1 • Infants/Preschool-age children • Pregnant Women • The Elderly • People with compromised immune systems • Organ/bone marrow transplant • People with cancer • Those receiving chemotherapy • People with HIV/AIDS 1 National Restaurant Association Educational Foundation (2008) ServsafeCoursebook. 5th edition. Chicago

  7. Cost of Foodborne Illness1 • Loss of customers/sales • Negative media exposure • Lawsuits and legal fees • Increased insurance premiums • Loss of reputation • Lowered employee morale • Employee absenteeism • Staff retraining 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  8. Major Food Safety Hazards Be Careful People • Biological • Bacteria, viruses, parasites, and fungi • Chemical • Cleaners, pesticides, toxic metals • Physical • Natural and foreign objects

  9. Biological BACTERIA • Can be transferred through food, water, soil, and humans • Once bacteria reproduce, they can lead to foodborne illnesses • SO how do you prevent the growth of bacteria??

  10. Controlling Bacteria F- Food- Proteins and carbohydrates A- Acidity- grow in slightly acidic food or neutral T- Time- 2 or more hours in the temperature danger zone can cause a foodborne illness T- Temperature- grow fastest between 40° F- 140° F O- Oxygen- Most need oxygen to grow M- Moisture- Grow fastest in high moisture content

  11. Ways to prevent foodborne illness1 • Purchase food from safe sources • Cook food to required temperatures • Store food at correct temperatures • Do not contaminate equipment • Wash your hands / glove use 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  12. Cross-Contamination • When potentially contaminated, raw foods come in contact with “ready to eat” foods • EX: Cutting raw chicken with same knife you cut bread • Any other examples? • Preventing Cross contamination • Wash hands • Clean surfaces and utensils between use • Do not allow raw foods to touch “ready to eat foods”

  13. Physical Hazards • Accidental foreign objects in food: • Metal shavings • Bandages • Fingernails • Hair • Glass • Natural objects: • Bones • Egg shells • Stones What do you think poses the greatest risk to food safety??

  14. What Poses the greatest risk to food safety? • WE DO!! • Diseases are spread by carriers- people who carry pathogens and infect other people even though they show no symptoms • Personal Hygiene!

  15. Good Personal Hygiene • Maintaining personal cleanliness • Avoiding cooking when ill or sick • Wear a clean hat or hair restraint • Remove jewelry when possible • Avoid eating, drinking, chewing gum while cooking • Following clean hand practices! • Avoiding unsanitary habits and actions

  16. Proper Hand Washing • Properly washing your hands is essential or else germs and bacteria will remain on your hands leading to possible foodborne illnesses 1) Wet your hands 2) Soap 3) Scrub hands for 20 seconds 4) Rinse for 10 seconds 5) Turn off tap with towel 6) Dry your hands • Video demonstrating proper hand washing techniques: Proper Hand Washing Technique

  17. When Should You Wash Hands? • Before and after handling raw foods • After touching hair, face, or body • After using a tissue for sneezing or coughing • After taking out the garbage or trash • After using the restroom

  18. Unsanitary Personal Behaviors that Can Contaminate Food • Scratching your scalp • Running fingers through hair • Touching your nose • Rubbing your ear • Touching a pimple • Coughing/sneezing into hand • Spitting What object in a typical household carries the most germs??

  19. THE REMOTE What about cell phones??

  20. Clean vs. Sanitary Clean Sanitary • Process of reducing microorganisms on a clean surface to safe levels • SAFE, not harmful levels of a microorganism Can anyone think of an example of your hands being Sanitary but NOT Clean?? Process of removing food and other types of soil from a surface Free of visible dirt

  21. Types of Sanitation • Heat Sanitizing1 • 171°F for 30 seconds • Chemical Sanitizing1 • Chlorine • Iodine • Quaternary Ammonium 1 National Resturant Association Educational Foundation (2008) ServsafeCoursebook. 5th edition. Chicago

  22. Food Recalls • What Causes a food recall • “A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death.”3 • Information is provided by: • Food and Drug Administration (FDA) • United States Department of Agriculture (USDA) • Centers for Disease Control and Prevention (CDC) • Department of Health and Human Services 3 http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

  23. Tips • Use different equipment for high risk items • Clean and sanitize equipment before and after preparation • Have a schedule to throw out food items • Set refrigerators to proper temperature • Do not overload the refrigerator 1 2 1 National Restaurant Association Educational Foundation (2008) ServsafeCoursebook. 5th edition. Chicago 2 http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm

  24. Jeopardy BONUS QUESTION FOR 500!!

  25. Sanitary or Clean- 100 If dirt and soil are removed from the surface of a countertop, it is considered: Sanitary or Clean? Answer ?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  26. CLEAN! HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  27. Sanitary or Clean- 200 _____ is the process of removing microorganisms on a clean surface to safe levels. Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  28. SANITATION HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  29. Sanitary or Clean- 300 Equipment should be cleaned and sanitized: a) before preparation of food b) after preparation of food c) before and after preparation of food d) Not necessary ANSWER?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  30. Before and After Preparation of Food HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  31. Sanitary or Clean- 400 If sanitizing with hot water, the water must be ____ degrees F for _____ seconds. a) 100°F for 20 seconds b) 171°F for 30 seconds c) 171°F for 20 seconds d) 100°F for 30 seconds Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  32. 171°F for 30 seconds HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  33. Food Safety Terms- 100 The protection from accidental or unintended contamination of food is called_____ Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  34. FOOD SAFETY HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  35. Food Safety Terms- 200 ____ is a disease carried or transmitted to people by food. a) Pathogens b) Microorganism c) Foodborne illness d) Cross contamination Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  36. C) FOODBORNE ILLNESS HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  37. Food Safety terms- 300 _______ can be transferred through food, water, soil, and humans, and when it reproduces, it can cause a foodborne illness. a) Fungus b) Bacteria c) Cross contamination d) All of the above Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  38. B) BACTERIA HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  39. Food Safety Terms- 400 ____ is a microorganism that can cause disease. Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  40. PATHOGEN HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  41. Potential Hazards- 100 Which of the following is NOT considered a “potentially hazardous food”: a) eggs b) beef c) spinach d) apple Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  42. APPLE HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  43. Potential Hazards- 200 Which of the following is NOT considered a major food safety hazard category: a) biological b) physical c) virus d) Chemical Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  44. VIRUS HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  45. Potential Hazards- 300 Bacteria grow fastest in which 2 major food groups? Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  46. PROTEINS AND CARBOHYDRATES HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  47. Potential Hazards- 400 Name the 6 major factors to control in order to slow the growth of bacteria in food. Hint: FAT TOM Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  48. F= Food- especially proteins and carbohydrates A= Acidity T- Time- less than 4 hours in temperature danger zone T= Temperature- danger zone is 41°F-135°F O= Oxygen M= Moisture HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  49. Hygiene- 100 Maintaining good personal hygiene while preparing foods includes all of the following EXCEPT: a) wear a clean hat or hair restrain b) removal of jewelry c) cooking regardless of how sick you may be d) washing your hands Answer?? 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

  50. C) COOKING REGARDLESS OF HOW SICK YOU MAY BE HOME 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago