1.01 Y FOOD SAFETY VS. FOOD SANITATION - PowerPoint PPT Presentation

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1.01 Y FOOD SAFETY VS. FOOD SANITATION

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1.01 Y FOOD SAFETY VS. FOOD SANITATION
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1.01 Y FOOD SAFETY VS. FOOD SANITATION

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  1. 1.01 Y FOOD SAFETY VS. FOOD SANITATION 1.01Y Food Sanitation vs. Food Safety

  2. What does TCS mean? • Time Temperature Control for Safety

  3. What’s the difference? 1.01Y Food Sanitation vs. Food Safety

  4. Food Safety • Food safety is how food is handled to prevent foodborne illness. This includes: • Food preparation methods • Cooking • Chilling • Serving 1.01Y Food Sanitation vs. Food Safety

  5. Food Preparation Methods • Raw foods must be kept separate from ready to eat • foods to PREVENT cross • contamination. • Food must be kept out of the temperature danger zone 40°-140° for personal/home41°-135° for food service and usedto PREVENT foodborne illness. 1.01Y Food Sanitation vs. Food Safety

  6. Cooking Food • Meats should be cooked to the proper internal temperature to prevent foodborne illness. • The temperatures for cooking ground beef and chicken are: • Ground Beef 160o home / • 155° for food service • Chicken 170o home / • 165° for food service 1.01Y Food Sanitation vs. Food Safety

  7. Serving Food • Food should be served as quickly as possible after preparation and held at 135° for food service 140° personal/home use • Food should be kept cold if serving from a food bar and held at 40°for personal/home use and 41°for food service. 1.01Y Food Sanitation vs. Food Safety

  8. Chilling Food • Foods must chilled to below 40o home/personal use and 41° for food service to prevent a foodborne illness. • Foods should be cooled in small containers to help speed the cooling process. • Foods that are chilling should be covered to prevent cross contamination. 1.01Y Food Sanitation vs. Food Safety

  9. Food Sanitation • Food sanitation is the cleanliness and maintenance of equipment and facilities. • It is important for the safety of lab members and the preparation of food. 1.01Y Food Sanitation vs. Food Safety

  10. Food Sanitation cont. • The areas of food sanitation include: • hands • pots and pans • appliances • kitchen utensils • food preparation areas • food storage areas 1.01Y Food Sanitation vs. Food Safety

  11. Pots and Pans • For the safety of lab members and proper food preparation pots and pans : • must be clean • have secure handles • should have flat bottoms • lids must have handles • made from food grade materals 1.01Y Food Sanitation vs. Food Safety

  12. Appliances • Appliances that are not working properly are a danger to anyone who is operating them. • Appliances that have cracks and crevices can harbor bacteria that can cause a foodborne illness. 1.01Y Food Sanitation vs. Food Safety

  13. Appliances cont. • It is important that appliances: • be smooth and easy to clean • attachments should be used • properly 1.01Y Food Sanitation vs. Food Safety

  14. Kitchen and Serving Utensils • Both kitchen and serving utensils must be: • easy to clean • made from food • grade materials • nonporous (do not absorb water) 1.01Y Food Sanitation vs. Food Safety

  15. Food Preparation Areas • Food preparation areas have the potential for cross contamination • (of food). To PREVENT this food preparation areas: • must be easy to clean • must be non-porous (do not absorb water) • be free from cracks and • crevices 1.01Y Food Sanitation vs. Food Safety

  16. Food Storage Areas • Food storage areas protect • food from cross contamination, • bacteria, and other hazards. • Food storage areas must be: • kept clean • able to be covered • away from the wall and • off of the floor 1.01Y Food Sanitation vs. Food Safety