1. Knockouts Bar & Grill Salvador Hernandez Kaitlin Miotke Jennah Reyes Justin Perryman RJ Heston

2. Food Safety Regulations The Health Department will send out inspectors to make sure that the restaurant is following the proper guidelines. Inspectors will give fines for minor violations and can shut down restaurants for major violation Every restaurant needs a flow chart that charts every step of the food’s journey from when the restaurant received the food to when the customer is being served

3. How to Handle Foods Properly Prevent cross-contamination: Bacteria can spread from one food to another throughout the kitchen and can get onto cutting boards, knives, sponges, and counter tops. Keep raw meat, poultry, seafood, and their juices away from all ready-to-eat foods Handle food properly: Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish etc. Wash your hands after using the bathroom, changing diapers, or touching animals ALWAYS wash your hands before and after handling food

4. How to Prepare Foods Properly Cook food to the appropriate internal temperature. Use a meat thermometer to be sure. Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses Maintain hot cooked food at 140°F or higher Reheat cooked food to at least 165°F Never defrost food on the kitchen counter.

5. How to Prepare Foods Properly (Cont.) Never let food marinate at room temperature. Divide large amounts of leftovers into small, shallow containers. Remove the stuffing from poultry and other meats immediately. Wash all pakaged, unpackaged, and not marked "pre- washed" fruits and vegetables.

6. How to Store Foods Properly Refrigerate foods promptly. Keep cold food cold and hot food hot Refrigerate or freeze. Do not pack the refrigerator.

7. Avoiding Food Contamination Their are many important procedures you have to follow in a restaurant. A microwave is another way to thaw foods. Food items such as meats and poultry must be cooked to the correct temperatures.

8. Salmonella Salmonella: rod-shaped Gram-negative enterobacteria

9. Shigella Shigella: an acute infection of the intestine by shigella bacteria.

10. Hepatitis A Hepatitis A: an acute but benign form of viral hepatitis caused by an RNA virus that does not persist in the blood serum.

11. Campylobacter Campylobacter: Any bacteria of the genus Campylobacter.

12. Listeria Listeria: A bacteria usually found in contaminated food.

13. Norovirus Norovirus: Norovirus is an RNA virus that causes approximately 90% of epidemic non-bacterial outbreaks of gastroenteritis around the world.

14. Be Clean Always wash hands before and after handling raw meats After using the restroom After changing diapers Before handling ANY foods ALWAYS WASH YOUR HANDS!

15. Works Cited http://whatscookingamerica.net/FoodSafety.htm http://www.ehow.com/how_3390921_handle-food-properly.html http://www.wrongdiagnosis.com/f/food_poisoning/subtypes.htm