chapter 12 supervising sanitation and safety n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Chapter 12: Supervising Sanitation and Safety PowerPoint Presentation
Download Presentation
Chapter 12: Supervising Sanitation and Safety

Loading in 2 Seconds...

play fullscreen
1 / 13

Chapter 12: Supervising Sanitation and Safety - PowerPoint PPT Presentation


  • 92 Views
  • Uploaded on

Chapter 12: Supervising Sanitation and Safety. Resources…. National Food Service Management Institute at www.nfsmi.org USDA at www.fns.usda.gov ALSDE at www.cnp.alsde.edu Serving It Safe, NFSMI, 2002 Rules of State Board of Health…Food Establishment Sanitation (11-20-1960).

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Chapter 12: Supervising Sanitation and Safety' - maribel


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
resources
Resources…
  • National Food Service Management Institute at www.nfsmi.org
  • USDA at www.fns.usda.gov
  • ALSDE at www.cnp.alsde.edu
    • Serving It Safe, NFSMI, 2002
    • Rules of State Board of Health…Food Establishment Sanitation (11-20-1960)
safe food handling practices prevent foodborne illnesses
Safe Food Handling Practices PreventFOODBORNE ILLNESSES
  • Proper preparation and storage practices
  • High standards of personal hygiene
  • Daily self-inspection program
  • Regular training
sanitation and safe food handling
Sanitation and Safe Food Handling

Sanitation Standards

  • Conform to all applicable state and local laws for sanitation and health
  • Obtain a yearly food safety inspection from a State or Local Governmental Agency
reheating potentially hazardous foods
Reheating Potentially Hazardous Foods
  • Protect all foods from time and temperature abuse
  • Follow proper sanitary practices when preparing foods
  • Use accurate food thermometers to check and monitor the temperature of PHF
temperature chart
Temperature Chart

--212° boiling point

--180° dishwasher rinse

--140°-180° serve hot food

--140° minimum for hot foods

--50°-75° dry storage

--41° maximum for cold foods

--0° freezer temperature

D -----

A

N

G

E

R -----

Source: HACCP Reference Guide.

NRA Educational Foundation.

hazard analysis critical control point haccp
Hazard Analysis Critical Control Point (HACCP)
  • Food Safety System focusing on food
  • Goes beyond sanitation and personal hygiene
  • Identifies and controls possible physical, chemical, and biological hazards that can contaminate food
haccp
HACCP
  • Prevent children and adults that you serve from becoming sick or injured
  • Eliminates or reduces problems associated with Potentially Hazardous Foods (PHF)
slide13
In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.