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Food Safety - PowerPoint PPT Presentation


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Food Safety . Food safety vs. Food sanitation. Food Sanitation. How food is handled to prevent foodborne illnesses. Cleanliness of equipment and facilities. Food Safety . Four Key recommendations for food Safety . Created by the USDA CLEAN Separate Cook Chill .

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Presentation Transcript
food safety vs food sanitation
Food safety vs. Food sanitation

Food Sanitation

How food is handled to prevent foodborne illnesses

Cleanliness of equipment and facilities

Food Safety

four key recommendations for food safety
Four Key recommendations for food Safety
  • Created by the USDA
  • CLEAN
  • Separate
  • Cook
  • Chill
recommendation 1 clean
Recommendation 1: Clean
  • Wash hands and food contact surfaces often
    • Cutting boards, knives, countertops
  • Use hot soapy water and sanitizing solution after each food
recommendation 2 separate
Recommendation 2: Separate
  • Never bag raw meats with other foods
  • Store raw meats on the bottom of the refrigerator
recommendation 3 cook
Recommendation 3: Cook

Cook Foods to a safe temperature to kill bacteria

  • Temperature Danger Zone:
    • 40°-140° for home
    • 41°- 135° for food service
  • Different temperatures because home cooks do not always check the internal temperature
cook continued
Cook continued
  • Check internal temperature for doneness
    • Use a food grade thermometer, place in center of food
  • Serve food quickly as possible after preparation: keep stored at 140°
chill
Chill
  • Refrigerate foods promptly and defrost properly
  • Let food cool covered first then store below 40°
  • Marinate food in refrigerator
  • Defrosting:
    • In refrigerator
    • Under cold water
    • In the microwave