Safety and Sanitation

1. Safety and Sanitation

2. Why is it important to keep food safe? • You could _________________________ • You could________________________________ • Dining experiences can be ________________ • Restaurants can loose their reputation • In conclusion, Serving good food makes good business.

3. Contamination and Cross Contamination • Contamination = • Cross Contamination = harmful ______________________ are transferred from one surface, or food _____________________.

4. Potentially Hazardous Food • Any food item (even water/ice) could cause foodbourne illness. • Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH.

5. Cleaning Verses Sanitizing • A clean kitchen means it is free of visible soil, such as dirt and dust and food waste. • A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution. REMEMBER: CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS _________ A SUBSTITUTE FOR CLEANING.

6. Good personal hygiene • Food borne microorganisms are __________________________________________that can cause food spoilage and illness. • They can be transferred from hands and surfaces to other food, hands and surfaces. • To prevent, have good personal hygiene:

7. Steps to Proper Hand-Washing

8. Microorganisms That Cause Foodbourne Illness • _______________– Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis • ________________ – Hepatitis • ________________ – (Organisms that live in a host animal) –Trichinosis • ____________ – Mold, Yeast, and Toxins

9. Chemical and Physical Hazards that can Contaminate Food • Found in food service establishments. To Prevent: • Follow safe directions in handling chemicals. • Keep chemicals in a _______________________________________ away from food, utensils and equipment.

10. Time and Temp These are ___________________________________________________________________ • Monitor ________________ temperatures of food. • Make sure food is kept below the ________________________. 3. Record ____________________.

11. DANGER ZONE • The Danger Zone is the temperatures where bacteria grows the __________________ • It is between ________ and _________ • All cold food served must be cooler than _____°F. OR • All hot food served must be hotter than _______°F. ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!

12. FAT TOM Bacteria multiplies quickly when six conditions are present. • F =_______________= Be aware of food where bacteria live. • A = ____________________ = pH levels between 4.6 and 7.5. • T = _______________________ = Danger Zone Temperatures. • T = _____________ = 4 hours or more. • O = _________________ = Bacteria need oxygen to live. • M = __________________ = Keep away from moist environments

13. When purchasing foods… • Do not purchase cans with • Do not buy anything past its ________________ • Look for signs or early spoilage. • Look around the food and where it has been kept.

14. When Storing Food… • Store in ___________________________________. • Keep storage areas clean. • Wrap in __________________containers away from oxygen.

15. When Preparing/Cooking Food… • Use proper time and temperatures. • Don’t thaw food at ________________________________!!! • Thaw: in refrigerator, under running warm water, in microwave, or using a cooking method.

16. Left Overs • No more than ____ hours in the Danger Zone. • Divide pieces before storing into smaller pieces. • Use _____________________________pans. • Place in _________ shelf of the refrigerator.