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Times & Temp Hygiene and HACCP Contaminatio n & Storage Sanitation & Facilities “Pot” Pourri 100 200 300 400 500
41 o F to 135 o F Times and Temps 100
What is the Temperature Danger Zone? Times and Temps 100
155°F (68°C) for 15 seconds Times and Temps 200
What is the minimum internal cooking temperature for ground beef burgers? Times and Temps 200
Defrosting food on the counter at room temperature. Times and Temps 300
What is NOT a safe method to defrost frozen foods? Times and Temps 300
The minimum internal cooking temperature for turkey. Times and Temps 400
What is 165°F (74°C) for 15 seconds? Times and Temps 400
The most common factor leading to foodborne illness. Times and Temps 500
What is time and temperature abuse? Times and Temps 500
The proper way to turn off the faucet after washing hands. Hygiene and HACCP 100
What is using a paper towel to turn off the faucet? Hygiene and HACCP 100
Bracelets, watches, dangly earrings, rings other than plain bands. Hygiene and HACCP 200
What are types of jewelry that shouldn’t be worn while preparing food? or What are examples of physical contaminants? Hygiene and HACCP 200
The first step of HACCP. Hygiene and HACCP 300
What is “Hazard Analysis”? Or What is “Identify Hazards”? Hygiene and HACCP 300
What you should do when you have a cut, scrape, burn, or open wound on your hands. Hygiene and HACCP 400
What are bandaging the wound with an impermeable bandage and wearing gloves? Hygiene and HACCP 400
A point during the food flow where hazards can be prevented, or reduced to acceptable levels before a food is served. Hygiene and HACCP 500
What is a Critical Control Point? Hygiene and HACCP 500
The proper placement of raw chicken in the cooler. Contamination and Storage 100
What is below all ready-to-eat foods including raw vegetables, cooked foods, and foods that require no further preparation? Contamination and Storage 100
The transfer of pathogens to food from food or a surface, such as equipment, utensils, or hands. Contamination and Storage 200
What is cross-contamination? Contamination and Storage 200
An immune response to a food. Contamination and Storage 300
What is a food allergy? Contamination and Storage 300
The distance food needs to be stored away from the wall and off the floor. Contamination and Storage 400
What is six inches? Contamination and Storage 400
All items not in original containers need to have this. Contamination and Storage 500
What is a label with the common name of the contents? Contamination and Storage 500
The correct order to wash and sanitize dishes. Sanitation and Facilities 100
What is Wash, Rinse, Sanitize and Air Dry? Sanitation and Facilities 100
Quats, chlorine, iodine Sanitation and Facilities 200
What are the three types of chemical sanitizers? Sanitation and Facilities 200
The reason chemical sanitizers should be checked frequently. Sanitation and Facilities 300
What is the changing concentrations as the solution becomes diluted by rinse water? Sanitation and Facilities 300
The minimum that food contact surfaces should be cleaned and sanitized when in constant use. Sanitation and Facilities 400
What is every four hours? Sanitation and Facilities 400
Ventilation systems remove these. Sanitation and Facilities 500
What are steam, smoke, grease, and heat? Sanitation and Facilities 500
The most common cockroach in kitchens. “Pot” – Pourri 100
What are German cockroaches? “Pot” – Pourri 100
Locations of thermometers in the refrigerator. “Pot” – Pourri 200
What are the warmest spots in the refrigerator? “Pot” – Pourri 200
Moist, high-protein foods on which bacteria can grow most easily. “Pot” – Pourri 300
What are potentially hazardous foods? “Pot” – Pourri 300
Lactose intolerance. “Pot” – Pourri 400
What is inability to digest lactose called? or What is the most common food intolerance? “Pot” – Pourri 400
The four food-borne illnesses that need to be reported to the local regulatory agency. “Pot” – Pourri 500
1. Shigella, 2. Hepatitis A, 3. Shiga-toxin producing E. coli, and 4. Salmonella? “Pot” – Pourri 500 What are:
SANITATION & HYGIENE with ®. The handwashing sink is to be used for handwashing ONLY. Never use this sink for other purposes. Handwashing Sink.
Time & Temp Hygiene Cross- Contamination Sanitation.
CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL.
Kitchen Sanitation & Food Borne Illness H267 Foods Chapter 6.
1 Safety& Sanitation. 2 Kitchen Safety Always wear close toed shoes Be Aware of your surroundings No running in the kitchen Wash your hands when you enter.
1. I can recognize the risk factors for foodborne illness. 2. I can define FAT TOM. 3. I can understand the important prevention measures for keeping.
Food Safety Culinary Training for Food Services Staff Provided by the LAUSD Food Services Division School Year
KEEPING FOODS SAFE. How Foods Become Unsafe Biological hazards These are tiny forms of life that you can’t see, taste, or smell – microorganisms/pathogens.
Safety and Sanitation. Why is it important to keep food safe? You could _________________________ You could________________________________ Dining experiences.
The Health Inspector Is Coming!! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section.
Safety and Sanitation What you need to know to be safe in the FACS classroom.
1 Restaurant Food Safety Control Procedures. 2 Wear hair restraints Make sure uniform, apron, hands, forearms and fingernails are clean Wash hands before.
Contamination and Prevention Introduction to Culinary Arts 4.2.
1.01 Y FOOD SAFETY VS. FOOD SANITATION YFood Sanitation vs. Food Safety.
Basic Food Safety Introduction. Delivery Temperature The temperature for shipping and delivery of raw chicken should be: 4 degrees C. or colder.
Clean all products. Always have a caution or wet floor sign after mopping or cleaning a spill. Have good personal hygiene while at work. Cover all cuts,
Essential Question Think, Pair, Share: What do you already know about food safety and sanitation?
Safety and Sanitation. Today’s Objective… By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety.
Cooper County Food Handler Class Presented by Sue Wilman and Laura Mauzey Cooper County Environmental Public Health Specialists.
2 pt 3 pt 4 pt 5pt 1 pt 2 pt 3 pt 4 pt 5 pt 1 pt 2pt 3 pt 4pt 5 pt 1pt 2pt 3 pt 4 pt 5 pt 1 pt 2 pt 3 pt 4pt 5 pt 1pt FOOD PREPARATION PERSONAL HYGIENE.
200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt 400 pt 500 pt 100 pt 200pt 300 pt 400 pt 500 pt 100 pt 200 pt 300 pt.
Hays County Food Handlers Class An Introduction to Food Safety.
Personal Behaviors That Can Contaminate Food 4-2 Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear Touching a pimple/sore.
Let’s Talk Safety AND Sanitation. Words & Phrases to Know Bacteria Tiny 1 celled microorganisms found everywhere in the environment. They multiply rapidly.
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.
Food Safety for Volunteers. (26) "Food service establishment" means an operation defined in (8), MCA, and includes an operation that stores,
Food Safety & Sanitation. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful.
1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?
GM’s 15 minute Weekly lesson Communicate Basics Participate Learn Share.
Kitchen Sanitation. What is FOOD SAFETY and SANITATION? Food Safety: Keeping food safe to eat by following proper food handling and cooking processes.
Bell Ringer- Ball Toss Pre-Test PREVENTING THE SPREAD OF PATHOGENS.
Food-Borne Illness and Food Safety. Food Poisoning Happens when foods or beverages have been contaminated with germs, particularly bacteria. Food poisoning.
Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water.
Causes of contamination: 1. Physical 2. Biological 3. Chemical.
Preventing Hazards in the Flow of Food. Calibrating a Thermometer.
HACCP In Your Schools Preventing Cross-Contamination.
Welcome to 4-H Food Safety. HAND WASHING & GENERAL CLEANLINESS.
10 Steps to a Safe Kitchen Iowa State Extension. Step One: Your Refrigerator Keep your refrigerator at 40° F (4° C) or less. A temperature of 40°F or.
Food Preparation Reheating of leftovers Leftovers shall be heated to an internal temperature of 165 degrees for 15 seconds in no longer than a two hour.
Food Safety for Cottage Food Operations Brought to you by The Florida Department of Agriculture and Consumer Services Division of Food Safety.
Final Jeopardy Question Personal Hygiene Poultry & Eggs 500 Chemicals, Cleaning, & Sanitizing Food Handling & Reheating Bacteria & Foodborne Illness 100.
FOOD-BORNE ILLNESS & FOOD SAFETY with ®. Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
1 Food Safety in Child Care. 2 Centers for Disease Control and Prevention Estimates 76 million cases of foodborne illness per year 325,000 hospitalizations.
Cleaning & Sanitation Creating a Clean and Hygienic Foodservice Operation.
7 - 2 It is your responsibility to handle food safely during: Preparation Cooking Cooling Reheating.
To limit the possibility of transmitting microorganisms to food by food service workers, good grooming habits means: Bathing Daily with soap & water.
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