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Chapter 6

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  1. Chapter 6 Conducting Safe & Successful Barbecues Bake Sales Sub & Sandwich Sales Home-delivered Meals Temporary Events

  2. 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

  3. Safe & Successful MEALS Time-temperature— • Minimize time in • the TDZ • Use enough of the appropriate storage • and holding equipment • Use calibrated thermometers

  4. 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

  5. Safe & Successful MEALS Personal hygiene— • Wash hands often using the correct handwashing method

  6. 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

  7. Safe & Successful BARBECUES Personal hygiene— • Frequent and proper handwashing

  8. Safe & Successful BAKE SALES Acceptable items for sale— • Fruit pies • Cakes and cookies • Muffins • Candy • Bread

  9. Safe & Successful BAKE SALES Allergens— • To accommodate those with food allergies, develop a written ingredient list for all baked goods

  10. Safe & Successful BAKE SALES Cross-contamination — • Wrap individual items • Clean and sanitize food contact surfaces • Provide trash containers • Wash hands before serving items

  11. 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

  12. 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

  13. Safe & Successful SUB & SANDWICH SALES Personal hygiene — • Frequent and proper handwashing • Gloves may be worn but should not be • a substitute for handwashing

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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.