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1.01 Y FOOD SAFETY VS. FOOD SANITATION. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. Food Safety. Food safety is how food is handled to prevent foodborne illness. This includes: Food preparation methods Cooking Chilling Serving. Food Preparation Methods.

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1 01 y food safety vs food sanitation

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01Y Food Sanitation vs. Food Safety

what s the difference
What’s the difference?

1.01Y Food Sanitation vs. Food Safety

slide3

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

slide4

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 useto PREVENT foodborne illness.

1.01Y Food Sanitation vs. Food Safety

slide5

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

slide6

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

slide7

Chilling Food

  • Foods must chilled to below 40o

home/personal use and 41° for food service

to prevent 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

slide8

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

slide9

Food Sanitation cont.

  • The areas of food sanitation include:
    • pots and pans
    • appliances
    • kitchen utensils
    • food preparation areas
    • food storage areas.

1.01Y Food Sanitation vs. Food Safety

slide10

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 metal

1.01Y Food Sanitation vs. Food Safety

slide11

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

slide12

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

slide13

Kitchen and Serving Utensils

  • Both kitchen and serving

utensils must be:

    • easy to clean
    • made from food
    • grade metal
    • nonporous

1.01Y Food Sanitation vs. Food Safety

slide14

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
  • be free from cracks and
  • crevices

1.01Y Food Sanitation vs. Food Safety

slide15

Food Storage Areas

  • Food storage areas protect
  • food from cross contamination
  • from bacteria 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