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Food Safety - PowerPoint PPT Presentation

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Food Safety. Foodborne Illnesses. Microorganisms. The major cause of a foodborne illness Cannot be felt, seen or tasted Can multiply very quickly in potentially hazardous foods Most of the foods we eat contains one or more types of microorganisms. Potentially Hazardous Foods.

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Food Safety

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  • The major cause of a foodborne illness
  • Cannot be felt, seen or tasted
  • Can multiply very quickly in potentially hazardous foods
  • Most of the foods we eat contains one or more types of microorganisms
potentially hazardous foods
Potentially Hazardous Foods

A food capable of supporting the rapid and progressive growth of harmful microoganisms

types of microorganisms
Types of Microorganisms
  • Bacteria
  • Virus
  • Parasite
  • Fungus
  • Two groups of food contaminates
    • Pathogen (cannot see or smell or taste)
    • Spoilage (can be seen or smelled or tasted)
how do microorganisms grow
How do Microorganisms Grow
    • Food (potentially hazardous foods)
    • Acid (pH slightly acidic or neutral)
    • Temperature (danger zone 41-135)
    • Time (Less than four hours)
    • Oxygen (presence of)
    • Moisture (water helps growth)
foodborne illness
Foodborne Illness
  • Caused by bacteria
    • Salmonellosis
    • Shigellosis
    • Vibrio Gastroenteritis
    • Hemorrhagic Colitis
    • Staphylococcal Intoxication
    • Botulism
  • Caused by virus
    • Hepatitis A
restrictions from work
Restrictions from Work
  • If you or a worker is experiencing
    • Sore throat
    • Running nose
    • Diarrhea
    • Fever
    • Vomiting


cross contamination
Cross Contamination
  • A foodservice worker handles the food contact area of a plate or glass
  • Preparation of cooked food where raw food had been without proper cleaning and sanititation
types of hazardous substances
Types of Hazardous Substances
  • Physical
    • Hair, bandages, dirt, metal items, fingernails
  • Biological
    • Bacteria, viruses, parasites, toxins
  • Chemical
    • Cleaning products, toxic metal residue, pesticides
ways food can become contaminated
Ways Food Can Become Contaminated
  • Poor Personal Hygiene
    • Leading cause of foodborne illnesses
    • Improper handwashing
    • Dirty work clothes
  • Temperature and Time Abuse
    • 41 to 135 degrees F is the danger zone
    • No more than four hours in the danger zone
  • Cleaning and Sanitizing
basics of good hygiene
Basics of Good Hygiene
  • Good personal grooming
  • Wearing clean clothes
  • Proper use of aprons
  • Hair restraints
  • Jewelry should be removed
  • Fingernails trimmed and clean
proper handwashing
Proper Handwashing
  • Rinse hands in warm water (~105ºF)
  • Apply hand soap
  • Scrub hands and exposed arms for 20 seconds (don’t forget between fingers and under rings)
  • Rinse hands
  • Use a single serve towel or air dryer
  • Apply hand sanitizer (optional)
proper handwashing16
Proper Handwashing
  • At no time should you wash your hands in a prep sink or dishwashing sink.
  • Hands should be washed in a designated hand washing station.
when to wash hands
When to Wash Hands
  • After using the bathroom
  • After touching bare body parts
  • After coughing, sneezing, using tissues
  • After eating, drinking, smoking
  • After handling soiled equipment or utensils
  • After food preparation
  • After clearing table or dishes
  • After removing/disposing of trash
proper use of gloves
Proper Use of Gloves
  • Gloves can contaminate as well, do not rely on gloves to feel you are safe.
  • Gloves need to be changed:
    • After completing a task and beginning a new task
    • If they become dirty
    • After handing raw meat, poultry, or fish
    • Before handling ready-to-eat or cooked food
proper care of cuts burns sores or infections
Proper Care of Cuts, Burns, Sores or Infections
  • Report to supervisor
  • Cover with a clean dry bandage
  • May need to be reassigned to non-food contact duties
  • Wash before putting bandage on each time you change the bandage
four methods of thawing food
Four Methods of Thawing Food
  • In refrigerator at 41ºF or lower, on the bottom shelf and in a container which will hold thawing liquid
  • Under potable (drinking) running water that is 70ºF or lower
  • In the microwave if it is to be cooked immediately
  • In the regular cooking process
temperature danger zone
Temperature Danger Zone
  • 41ºF to 135ºF
  • Must be either cooked or stored below 41ºF within 4 hours
correct temperatures for holding food
Cold Foods

41ºF or lower

Hot Foods

140ºF or higher

Correct Temperatures for Holding Food
proper minimum internal cooking temperature
Proper Minimum Internal Cooking Temperature
  • Poultry
    • 165ºF for 15 seconds
  • Ground Meats
    • 155ºF for 15 seconds
  • Pork & Beef (Steak or Chops)
    • 145ºF for 15 seconds
  • Fish
    • 145ºF for 15 seconds
  • Reheat all food to an internal temperature of 165ºF
serving food properly
Serving Food Properly
  • Hold plates by the bottom or at the edge
    • Never touch the food contact surface
  • Hold cups by bottom or handle
    • Never put fingers on the rim of the glass, inside the glass
  • Hold silverware by the handle
    • Never touch the food contact surface
  • Use long handled utensils such as tongs, scoops for one food only
  • Your hands should never come in contact with the food
  • Scoop ice with proper utensil not a cup
cooling foods
Cooling Foods
  • Two Stage Method of Cooling
    • Stage 1 – cool food from 140ºF to 70ºF within two hours
    • Stage 2 – cool food from 70ºF to 41ºF within four hours
  • Methods to Cool Food
    • Ice Bath
    • Divide food in shallow pans, then refrigerate
    • Blast Chiller
accepting or rejecting food delivery
Accepting or Rejecting Food Delivery
  • Use the senses (smell, sight, & touch) when inspecting a food delivery.
  • Reject food when:
    • Notice signs of pests
    • Ice crystals in box or package of food
    • Torn, broken or damaged boxes, packages, or cans
    • Expiration/use by date has passed
    • Dry foods are damp
receiving temperature of foods
Receiving Temperature of Foods
  • Meat – at 41ºF or lower
  • Poultry – at 41ºF or lower
  • Fish – at 41ºF or lower
  • Eggs – at an air temperature of 45ºF or lower
  • Dairy products – at 41ºF or lower
  • Shellfish – at 45ºF or lower and alive
  • Packaged Food – at 41ºF or lower
  • Produce – no temperature requirements
proper use of a thermometer
Proper Use of a Thermometer
  • Clean and sanitize stem of thermometer prior to each use with alcohol
  • Insert thermometer into the thickest part of the food
  • Do not allow thermometer to touch the base of the pan
  • Wait a minimum of 15 seconds after the needle stops moving to take the temperature reading
  • Wipe thermometer stem in between foods
calibration of a bimetallic stemmed thermometer
Calibration of a Bimetallic Stemmed Thermometer
  • Fill a container with ice, add drinkable water
  • Place thermometer stem into ice water making sure it is submerged.
  • Allow 30 seconds from the time the needle stops moving
  • Locate adjusting nut and hold securely
  • Rotate until needle reads 32ºF (do not remove thermometer from water while adjusting)
storage of food
Storage of Food
  • FIFO – first in, first out
  • Store foods in original packaging whenever possible
  • Clearly label all foods with date
  • Don’t overload shelves or store food on floors or against walls
  • Store all foods a minimum of 6 inches above the floor on clean shelves or racks
  • Store food only in protected areas, never in rest rooms or utility rooms
  • Cleaning
    • Involves the removal of food, residues, dirt, and grease
  • Sanitizing
    • Reduces harmful microorganisms to a level that is safe through the use of chemical sanitizing solution.