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Chapter 6 Conducting Safe & Successful Barbecues Bake Sales Sub & Sandwich Sales Home-delivered Meals Temporary Events Guidelines for Events Prepare foods for all events in a central kitchen Planning is the key to a successful event Get training for all volunteers

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chapter 6

Chapter 6

Conducting Safe & Successful

Barbecues

Bake Sales

Sub & Sandwich Sales

Home-delivered Meals

Temporary Events

guidelines for events
Guidelines for Events
  • Prepare foods for all events
  • in a central kitchen
  • Planning is the key to a
  • successful event
  • Get training for all volunteers
  • Find out if you need a license to conduct
  • the event
safe successful meals
Safe & Successful MEALS

Time-temperature—

  • Minimize time in
  • the TDZ
  • Use enough of the appropriate storage
  • and holding equipment
  • Use calibrated thermometers
safe successful meals4
Safe & Successful MEALS

Cross-contamination—

  • Separate areas for raw and RTE prep
  • Assign volunteers tasks
  • Clean and sanitize between tasks
  • Use only food-grade containers,
  • utensils, and equipment
safe successful meals5
Safe & Successful MEALS

Personal hygiene—

  • Wash hands often using the correct

handwashing method

safe successful barbecues
Safe & Successful BARBECUES

Time-temperature—

  • Separate areas for raw and RTE foods
  • Clean and sanitize utensils between tasks
  • Use only food-grade containers
  • Assign volunteers to focus on one task
  • Boil marinade or prepare fresh before
  • adding to cooked food
safe successful barbecues7
Safe & Successful BARBECUES

Personal hygiene—

  • Frequent and proper handwashing
safe successful bake sales
Safe & Successful BAKE SALES

Acceptable items for sale—

  • Fruit pies
  • Cakes and cookies
  • Muffins
  • Candy
  • Bread
safe successful bake sales9
Safe & Successful BAKE SALES

Allergens—

  • To accommodate those with food

allergies, develop a written ingredient

list for all baked goods

safe successful bake sales10
Safe & Successful BAKE SALES

Cross-contamination —

  • Wrap individual items
  • Clean and sanitize food contact surfaces
  • Provide trash containers
  • Wash hands before serving items
safe successful sub sandwich sales
Safe & Successful SUB & SANDWICH SALES

Time-temperature —

  • Keep food cold after purchasing and
  • during storage and delivery
  • Chill all sandwich ingredients before
  • assembling
  • As batches are assembled, place
  • immediately into cold storage
safe successful sub sandwich sales13
Safe & Successful SUB & SANDWICH SALES

Cross-contamination —

  • Assign one volunteer to one task for the
  • duration of assembly
  • Assemble sandwiches on clean, sanitized
  • surfaces
  • Use only food-grade containers
  • Use only commercially prepared condiments
safe successful sub sandwich sales14
Safe & Successful SUB & SANDWICH SALES

Personal hygiene —

  • Frequent and proper handwashing
  • Gloves may be worn but should not be
  • a substitute for handwashing
safe successful home meal deliveries
Safe & Successful HOME MEAL DELIVERIES

Time-temperature —

  • Receive hot foods at 140°F or higher and
  • cold foods at 40°F or lower
  • During transport, keep food out of the TDZ
  • Record the temperature of the last meal
  • served
safe successful home meal deliveries16
Safe & Successful HOME MEAL DELIVERIES

Cross-contamination—

  • Clean and sanitize all containers used
  • to carry, transport, or hold foods
  • Use only food-grade containers
  • Do not transport food with family pets
safe successful home meal deliveries17
Safe & Successful HOME MEAL DELIVERIES

Personal hygiene —

  • Wash hands before transporting and delivering food

Other considerations—

  • Consider keeping a sample of the meal frozen for
  • four weeks
  • Consider providing proper handling instructions
safe successful fundraisers using temporary facilities
Safe & Successful FundraisersUsing TEMPORARY FACILITIES

Water —

  • Hot and cold running potable water
  • Collect all waste water

Ice—

  • Made from potable water
  • Store ice in clean, nonporous containers
  • Never completely submerge food in ice
safe successful fundraisers using temporary facilities19
Safe & Successful FundraisersUsing TEMPORARY FACILITIES

Time-temperature —

  • Minimize time food spends in the TDZ
  • Make sure equipment is available to
  • maintain safe holding temperatures
  • Periodically take temperatures of foods
  • using a calibrated thermometer
safe successful fundraisers using temporary facilities20
Safe & Successful FundraisersUsing TEMPORARY FACILITIES

Cross-contamination —

  • Different areas for raw and RTE foods
  • Clean and sanitize utensils between tasks
  • Use only food-grade containers
  • Assign each volunteer to focus on one task
safe successful fundraisers using temporary facilities21
Safe & Successful FundraisersUsing TEMPORARY FACILITIES

Personal hygiene —

  • Frequent and proper handwashing
  • If sinks are not available:
      • Wet hands by dispensing warm water
      • from the spigot of a 5-gallon container
      • Apply soap and scrub for 20 seconds
      • Rinse hands
      • Dry hands with a paper towel
      • Make sure to collect any waste water

©2006 Department of Food Science - College of Agricultural Sciences at Penn State University

Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.