![Page 1: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/1.jpg)
Safety & Sanitation
![Page 2: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/2.jpg)
Think about it…• Have you ever gotten sick after eating a
meal at a restaurant? Or even at home?
• Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly?
• How would you feel if, by accident, you spread harmful bacteria that caused someone to get seriously ill?
![Page 3: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/3.jpg)
Why is it important to keep food safe?
• You could get sick.• You could get others sick.• Dining experiences can be ruined.• Restaurants can loose their
reputation
In conclusion, Serving good food makes good business.
![Page 4: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/4.jpg)
Contamination and Cross Contamination
Contamination = harmful things are present in food, making it unsafe to eat.
Cross Contamination = harmful microorganisms are transferred from
one surface, or food to another.
![Page 5: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/5.jpg)
Potentially Hazardous Food
• Any food item (even water/ice) could cause foodbourne illness
• Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH–Meats– Poultry– Fish– Eggs– Dairy products
![Page 6: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/6.jpg)
Cleaning Verses Sanitizing
• A clean kitchen means it is free of visible soil, such as dirt and dust and food waste.
– It’s the first requirement of any kitchen.
• A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution.
– It is the second requirement of any kitchen.
CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING.
SANITZING IS NOT A SUBSTITUTE FOR CLEANING.
![Page 7: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/7.jpg)
Good Personal Hygiene
• Food borne microorganisms are living, single celled organisms that can cause food spoilage and illness.
• They can be transferred from hands and surfaces to other food, hands and surfaces.
• To prevent, have good personal hygiene:– Take baths/showers– Wash hands often– Clean clothing– No jewelry, fingernail polishor false nails
![Page 8: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/8.jpg)
Steps to Proper Hand-Washing
1. Wet hands with running water (as hot as you can handle) 100°F
2. Apply soap3. Vigorously scrub hands and arms for at
least 20 seconds4. Clean under fingernails5. Rinse thoroughly under running water6. Dry hands and arms with a single use
paper towel or warm-air hand dryer
![Page 9: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/9.jpg)
Microorganisms That Cause Foodbourne Illness
• Bacteria – Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis
• Viruses – Hepatitis
• Parasites – (Organisms that live in a host animal) –Trichinosis
• Fungi – Mold, Yeast, and Toxins
![Page 10: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/10.jpg)
Chemical and Physical Hazards that can Contaminate Food
• Found in food service establishments.– Toxic metals found in utensils and equipment– Pesticides– Cleaning Chemicals
To Prevent: 1)Follow safe directions in handling chemicals.2)Keep chemicals in a dry locked cabinet away
from food, utensils and equipment.
![Page 11: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/11.jpg)
Time and Temp• These are two of the most important
factors in keeping food safe.
1. Monitor internal temperatures of food.2. Make sure food is kept below the Danger
Zone.3. Record temperatures.
![Page 12: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/12.jpg)
DANGER ZONE• The Danger Zone is the temperatures where
bacteria grows the fastest.
• It is between 40°F and 140°F.
• All cold food served must be cooler than 40°F.OR• All hot food served must be hotter than 140°F.
ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!
![Page 13: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/13.jpg)
In order to keep foods safe, a good rule of thumb is to keep
HOT foods HOT &
COLD foods COLD!
![Page 14: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/14.jpg)
FAT TOMBacteria multiplies quickly when six
conditions are present.• F = Food = Be aware of food where bacteria live.
• A = Acidity = pH levels between 4.6 and 7.5.
• T = Temperature = Danger Zone Temperatures.
• T = Time = 4 hours or more.
• O = Oxygen = Bacteria need oxygen to live.
• M = Moisture = Keep away from moist environments
![Page 15: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/15.jpg)
Handling Food
Clean, Separate, Cook, Chill
![Page 16: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/16.jpg)
When purchasing foods…
• Do not purchase cans with swelled top, missing labels, rusty, leaking, or dented.
• Do not buy anything past its due date.
• Look for signs or early spoilage.
• Look around the food and where it has been kept.
![Page 17: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/17.jpg)
When Storing Food…
• Store in proper temperatures.
• Keep storage areas clean.
• Wrap in air tight containers away from oxygen.
![Page 18: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/18.jpg)
When Preparing/Cooking Food…
Use proper time and temperatures.
Don’t thaw food at room temperature!!!– Thaw: in refrigerator, under running warm
water, in microwave, or using a cooking method.
![Page 19: Think about it… Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food](https://reader036.vdocument.in/reader036/viewer/2022062421/56649e1a5503460f94b083d2/html5/thumbnails/19.jpg)
Left Overs• No more than 2 hours in the Danger Zone.
• Divide pieces before storing into smaller pieces.
• Use stainless steel pans.
• Place in top shelf of the refrigerator.