Food nutrition for you suzanne weixel and faithe wempen
Download
1 / 15

Food & Nutrition for You Suzanne Weixel and Faithe Wempen - PowerPoint PPT Presentation


  • 95 Views
  • Uploaded on

Food & Nutrition for You Suzanne Weixel and Faithe Wempen. Chapter 8 Sanitary Food Handling and Food Safety. Foodborne Contaminants and Related Illnesses Bacteria can be classified by shape.

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 'Food & Nutrition for You Suzanne Weixel and Faithe Wempen' - nhi


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
Food nutrition for you suzanne weixel and faithe wempen

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

Chapter 8

Sanitary Food Handling and Food Safety


Foodborne contaminants and related illnesses bacteria can be classified by shape
Foodborne Contaminants and Related IllnessesBacteria can be classified by shape.


Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.


Common illnesses caused by foodborne hazards campylobacter is transmitted via poultry products
Common Illnesses Caused by Foodborne HazardsCampylobacter is transmitted via poultry products.


How pathogens infect foods the temperature danger zone in which pathogens thrive and reproduce
How Pathogens Infect FoodsThe temperature danger zone in which pathogens thrive and reproduce.


Grooming and hygiene for safe food preparation 1 using hot water 100 f 38 c wet hands and forearms
Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100F/38C), wet hands and forearms.



Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.


Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.


Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.


Grooming and Hygiene for Safe Food Preparation6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.


Cleaning and Sanitizing Surfaces and EquipmentThe three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.


Purchasing, Receiving, and Storing FoodsSample of a label used to identify and date foods after preparation.


Cooling hot foods for storage use an ice bath to chill foods quickly
Cooling Hot Foods for StorageUse an ice bath to chill foods quickly.


Commercial food service inspection a haacp system flowchart
Commercial Food Service InspectionA HAACP system flowchart.


ad