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SANITATION. COVERT OPERATIONS. Meet BAC, he’s small but dangerous, one might even say a terrorist, he sneaks up and makes people sick without their knowledge. You can’t see him coming, smell him once he’s here, or feel him until it’s too late!

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Presentation Transcript
covert operations
  • Meet BAC, he’s small but dangerous, one might even say a terrorist, he sneaks up and makes people sick without their knowledge.
  • You can’t see him coming, smell him once he’s here, or feel him until it’s too late!
  • he and millions more like him may already be here:
    • Invading the food you eat
    • Sliming up kitchen surfaces
    • Dirtying knives and other utensils you use
fight bac
Fight BAC
  • You have the power to Fight BAC!
  • You can wage the war to keep food safe from harmful bacteria.
  • It's as easy as following four simple steps:
fight bac1
Fight BAC

Be a Superhero

  • Clean
  • Separate
  • Chill
  • Cook
clean wash hands and surfaces often
CLEANWash hands and surfaces often!
  • Head them off at the pass, a simple dose of soap and hot water gets rid of many of the little critters!
  • Wash hands before handling food, and after using the bathroom!
  • Wash surfaces before and after contact with food!
  • Wash knives and utensils betweenrisky andnon-risky foods!
risky non risky foods what are those you ask
Risky & Non-Risky Foods“What are those?” you ask.
  • Risky Foods are foods that bacteria like, they have food, water, and a comfortable environment for the bacteria to live in.
  • Examples:
    • Meats & protein based foods
    • Cooked fruits & vegetables
    • Grains that are cooked and moist
    • Food that is not too warm or too cold (more on that later)
now for non risky
Now for Non-Risky
  • Non-risky foods are those that are not comfortable for bacteria.
  • Examples:
    • Baked goods, too dry
    • Heavily sugared or salted foods, water not available to bacteria
    • Acidic foods
    • Raw vegetables and most fruits.
s e p a r a t e don t cross contaminate
S E P A R A T Edon’t Cross-Contaminate
  • Improper handling of raw meat, poultry, and seafood can create an inviting environment for cross-contamination
  • If not kept away from cooked food or food that is served raw, bacteria, that yucky germ known as BAC!, can spread to food and throughout the kitchen.
s e p a r a t e don t cross contaminate1
Watch those juices

Safely Separate - Store raw meat separate from other food

Seal It - Be sure to seal raw meat well so the juices don’t drip on other food.

Sauce for Marinade Juices used to marinate meat in should either be thrown away or heated to a boil.

Keep it Clean

Lather Up - Wash hands, surfaces, and utensils between raw meat and other food.

Take Two - Use two separate cutting boards for risky & non-risky foods

Clean Your Plate - Never put cooked food back on the same plate or cutting board used for raw meat.

S E P A R A T Edon’t Cross-Contaminate
danger zone
Danger Zone

Meet the Danger Zone

  • The Danger Zoneis the temperature range in which bacteria lives and grows best.
  • The Danger Zone is between 40° F and 140° F
  • Keep foods out of the Danger Zone.
  • Cold temperatures keep most harmful bacteria from growing and multiplying . . .
  • Be sure to refrigerate foods quickly!
  • Do not wait for food to cool down to refrigerate.
follow the 4 cool rules
Follow the 4 cool rules:
  • The Chill Factor~ Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or less. Marinate foods in the refrigerator.
follow the 4 cool rules1
Follow the 4 cool rules:
  • The Thaw Law— Never defrost food at room temperature.

Thaw food:

    • in the refrigerator,
    • in cold water, or
    • in the microwave if you’ll be cooking it immediately.
follow the 4 cool rules2
Follow the 4 cool rules:

3. Divide and Conquer

Separate large amounts

of leftovers into small,

shallow containers for

quicker cooling in the


follow the 4 cool rules3
Follow the 4 cool rules:

4. Avoid the PackAttack

Don’t over-stuff the refrigerator. Cold air must circulate to keep food safe.


Cook It Right . . .

  • Foods are properly cooked when they are heated
    • for a long enough time
    • at a high enough temperature —
  • This kills harmful bacteria that can cause food borne illness.
  • These temperatures vary, depending on the food.

...And Keep It Hot

When serving up hot food buffet-style, remember . .

  • On a buffet table, hot foods should be kept at 140° F or higher.
  • Keep food hot with chafing dishes, crock pots, and warming trays.

When bringing hot soup, chili, or crab dip to an outdoor party . . .

  • Keep it all piping hot before serving.
  • Before the party, place these foods in insulated thermal containers.
  • Keep containers closed until party time.

“Eating Out” Tip of the Day

  • Choose menu items that are thoroughly cooked.
  • If it appears that any food, such as beef, pork, chicken, fish, or eggs, has not been thoroughly cooked, return the food for additional cooking.
cook cooking tips
COOK - cooking tips
  • Thumbs Up for “Thermy TM”— Use a clean food thermometer, which measures the internal temperature of cooked foods, to make sure meat, poultry, egg dishes, casseroles, and other foods are cooked all the way through.
cook cooking tips1
COOK - cooking tips

Microwave Musts—

  • When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive.
  • For best results, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.

Shake, Rattle, and Roll

  • Bring sauces, soups, and gravies to a rolling boil when reheating.