4 Personal HygieneCross-contamination causes foodborne illnesses. Foodhandlers are usually the cause.foodhandlerA worker who is in direct contact with food.
5 Personal Hygiene Prevent contamination through personal hygiene: keep hands cleanbathe dailywear clean clotheswear comfortable, slip-resistant shoeshygieneUsing good grooming habits to maintain health.
6 Personal HygieneWear protective clothing and a hair restraint when working in the kitchen.hair restraintAny barrier that holds back head or facial hair to keep it from contaminating food.protective clothingClothing that is worn to help lower the chances of food contamination.
7 Personal Health Good personal health is important in foodservice. Hand sanitizers can reduce bacteria on your hands.hand sanitizersA special liquid that kills bacteria on your skin; it is often used without water.
8 Personal HealthExplain what actions you should take in the following situations.SituationActionsIf you have any illnessDo not come to work sick; call your supervisor as soon as possible before your work shiftIf you feel sick at workTell your supervisor immediatelyIf you have a wound that may be infectedWear gloves if the wound is on your hand, or ask to be reassigned to a different work area
9 Section 2.2 The HACCP System HACCP is a system that monitors the flow of food.HACCP helps foodservice workers control hazards and lower risks.
10 flow of foodHACCPcritical control pointminimum internal temperaturefood thermometercalibraterecord-keeping systemlogimprovedverify
11 HACCP BasicsBy using a tested system called HACCP, the flow of food can be monitored to spot potential hazards.HACCPHazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table.flow of foodThe path food takes from when it is received by an establishment to when it is disposed of as waste.
13 HACCP BasicsFor safety, cook foods to the proper minimum internal temperature.minimum internal temperatureThe lowest temperature at which foods can be safely cooked.
14 HACCP BasicsBe aware of the temperature danger zone for holding foods.41°F to 135°F (5°C to 57°C)
15 HACCP BasicsFood thermometers can help ensure foods are safely cooked and should be calibrated before each work shift or delivery.food thermometerA device used to check the temperatures of foods.calibrateTo adjust (as a thermometer) for accuracy.
16 System MonitoringCorrective action must be taken when there is a problem at a critical control point.critical control pointA step in the flow of food where contamination can be prevented or eliminated.
17 System Monitoring Record keeping should include: flow charts policy and procedure manualswritten descriptionsfood temperature readingslogslogA written record of day-to-day activities and procedures.
18 Section 2.3 The Flow of Food Foodservice workers need to be conscious of food safety and sanitation at each point in the flow of food, from receiving deliveries through serving.
19 receivingstorageshelf lifefirst in, first outshuckedprocessingpasteurizeproduceperishablefood preparationholdingdisposal pointrecyclemanual dishwashingidealaffect
20 Receive and Store FoodPay attention at the critical control points in the flow of food, from receiving through serving.receivingAccepting deliveries of food and supplies.
21 Receive and Store Food Potential receiving problems: frozen foods that have thawed and then refrozenfoods with insectsdamaged foods and containersfoods handled at incorrect temperatures
22 Receive and Store Food Storage areas should be clean and dry. Foods should be stored at correct temperaturesRefrigerated foods should be stored using the first in, first out system.first in, first outAn inventory system in which food products that are oldest are used first, so that all products are fresh when used.storagePlacing food in a location for later use.
23 Receive and Store FoodFresh meat and poultry must come from processing plants approved by the USDA.Dairy products should be pasteurized.pasteurizeTo heat a product at high enough temperatures to kill harmful bacteria.processingPreparing and cleaning food so that it can be eaten
25 Preparation and Cooking Food preparation is a critical point where food could become unsafe.Cook foods to the right internal temperature.Prevent cross-contamination.food preparationCooking and preparing foods to be eaten.
26 Preparation and Cooking It is essential to follow proper safety guidelines when holding foods.holdingThe process of keeping foods warm or cold before serving them.
27 Preparation and Cooking Cool foods safely using a two-stage method:Cool down first to 70ºF (21ºC) within two hoursThen cool down below 41ºF (5ºC) within four hoursWhat foods have you had to safely cool at home?
28 Disposal PointCleaning and sanitizing are key actions at the disposal point.Be sure to have a recycling program.recycleTo take a product at the end of its use and turn it into a raw material to make a different product.disposal pointThe point at which food remaining after being eaten is disposed of properly.
29 Disposal PointDishes may be washed manually or by commercial dishwashers.Dry and store items in a way that keeps them clean and sanitary.
30 Chapter Summary Section 2.1 The Safe Foodhandler Foodhandlers must follow procedures that promote a clean and healthy workplace.Foodhandlers must be in good physical health to work.
31 Chapter Summary Section 2.2 The HACCP System The HACCP system helps minimize hazards and ensure food safety in a professional kitchen.
32 Chapter Summary Section 2.3 The Flow of Food All food products must be inspected carefully, stored quickly and properly, monitored while in storage, prepared carefully, and disposed of properly.
33 Do you remember the vocabulary terms from this chapter Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.The slides in this section include both English and Spanish terms and definitions.
34 foodhandler encargado de la comida A worker who is in direct contact with food.Un empleado que está en contacto directo con la comida.
35 hygiene higiene Using good grooming habits to maintain health. Hábitos buenos de limpieza personal para mantener la salud.
36 chef’s coat bata de chef A working coat that traditionally has two rows of buttons down the front, long sleeves, and turned-up cuffs.Una bata de trabajo que tradicionalmente tiene dos filas de botones en la parte delantera, mangas largas y los puños doblados hacia arriba.
37 protective clothing ropa protectiva Clothing that is worn to help lower the chances of food contamination.Ropa que se usa para ayudar a reducir la probabilidad de que los alimentos se contaminen.
38 hair restraint gorro de cocina Any barrier that holds back head or facial hair to keep it from contaminating food.Cualquier cosa que evita que el cabello o el vello facial caiga y contamine la comida.
39 hand sanitizer desinfectante para manos A special liquid that kills bacteria on your skin; it is often used without water.Un líquido especial que mata las bacterias en la piel; a menudo se usa sin agua.
40 flow of food flujo de comida The path food takes from when it is received by an establishment to when it is disposed of as waste.El recorrido de los alimentos desde que se reciben en un establecimiento hasta que se eliminan como desechos.
41 HACCP Análisis de Peligros y Puntos Críticos de Control Hazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table.Sistema utilizado para mantener los alimentos seguros desde la cocina a la mesa.
42 critical control puntos críticos de point control A step in the flow of food where contamination can be prevented or eliminated.Un paso en el flujo de alimentos donde la contaminación se puede evitar o eliminar.
43 minimum internal temperatura interna temperature mínima The lowest temperature at which foods can be safely cooked.La temperatura más baja a la que los alimentos se pueden cocinarse con seguridad.
44 food thermometer termómetro para comida A device used to check the temperatures of foods.Un dispositivo que sirve para tomar la temperatura de los alimentos.
45 calibrate calibrar To adjust (as a thermometer) for accuracy. Ajustar (como un termómetro) para lograr exactitud.
46 record-keeping sistema de mantenimiento system de registros A system of flow charts, policy and procedure manuals, written descriptions, and food temperature readings taken at different times.Un sistema de diagramas de flujo, manuales de políticas y procedimientos, descripciones escritas y registros de la temperatura de los alimentos tomada en diferentes momentos.
47 log registro A written record of day-to-day activities and procedures. Un registro escrito de las actividades y los procedimientos diarios.
48 receiving recibir Accepting deliveries of food and supplies. Aceptar las entregas de los alimentos y los suministros.
49 storage almacenar Placing food in a location for later use. Colocar la comida en un sitio para usarla después.
50 shelf life tiempo de uso The period of time a product can be stored and still be good to use.El periodo de tiempo que un producto puede ser almacemado antes de usarlo.
51 first in, primero en entrar, first out primero en salir An inventory system in which food products that are oldest are used first, so that all products are fresh when used.Un sistema de inventario en el que los productos alimenticios que se compran primero se usan primero para que todos los productos estén frescos al ser usados.
52 shucked desbullarRemoved from the shell.Sacar de la concha.
53 processing procesamiento Preparing and cleaning food so that it can be eaten.Limpiar y preparar los alimentos para que puedan ser consumidos.
54 pasteurize pasteurizar To heat a product at high enough temperatures to kill harmful bacteria.Calentar un producto a temperaturas lo suficientemente altas como para matar las bacterias dañinas.
55 produce productos agrícolas Fresh fruits and vegetables.Frutas y verduras frescas.
56 perishable perecedero (que caduca) Products that can spoil quickly, especially if they are not stored properly.Productos que pueden echarse a perder rápidamente, especialmente si no se almacenan adecuadamente.
57 food preparation preparación de la comida Cooking and preparing foods to be eaten.Preparación y cocción de los alimentos que se van a comer.
58 holding mantener la temperatura The process of keeping foods warm or cold before serving them.El proceso de mantener los alimentos calientes o fríos antes de servirlos.
59 disposal point área de desechos The point at which food remaining after being eaten is disposed of properly.Lugar en donde se depositan los restos de comida.
60 recycle reciclarTo take a product at the end of its use and turn it into a raw material to make a different product.Convertir un material usado en materia prima para hacer un producto diferente.
61 manual lavar los platos a dishwashing mano Washing dishes, glasses, cookware, and utensils by hand.Lavar los platos, los vasos y los utensilios de cocina a mano.
62 provide proporcionarTo make available.Poner a disposición.