1. Food Safety Video from King County

2. CHEF TEST NEXT Thursday
Chef School Today
Exciting Food Safety Lecture!
Work Habits Sheet
Serve Salsa- finish Cooking Terms
Turn In:
Flour cutting sign-off sheet
Due Tuesday: Nutrition Homework & X-Word
CHEF TEST NEXT Thursday

3. FOOD SAFETY Reducing the risk of making yourself and others sick through food production
76 million food borne illnesses are reported each year.
300,000 people are hospitalized each year
5,000 people die each year

4. FOOD SAFETY & SANITATION
This is what happens when a fly lands on your food.
Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit until it’s a liquid. When its good and runny, they suck it all back again, probably dropping some excrement at the same time.

5. Importance of Food Safety & Sanitation
Lack of proper food safety & sanitation can cause:
Loss of customers & sales
Loss of prestige & reputation
Lawsuits – resulting in court fees
Increased insurance premiums
Lowered employee morale / absenteeism
Need for retraining

6. Cross-Contamination
Definition: The spread of harmful germs from one surface to another, or to food
Can be prevented by
proper sanitary practices
Proper Hand washing
Using clean utensils
Sanitizing between tasks
Isolation of workstations is important when preparing potentially hazardous food

7. HAND WASHING
How often: Every time you change tasks, handle garbage, use the restroom, sneeze, cough, or handle $
Using gloves is mandatory with any non-wrapped food item (chips vs. sandwich). Gloves must be changed between all situations stated above.

8. Cleaning vs. Sanitizing
Free of visible soil, dirt, dust or food waste
Sanitizing
Process of reducing the number of microorganisms, bacteria on a clean surface to safe levels
Some type of cleaning solution

9. Food Hazards
Biological Hazards - Danger to food safety caused by disease-causing micro-organisms
Chemical Hazards – Danger to food safety caused by cleaners, pesticides and other chemicals
Physical Hazards – Danger to food safety caused by glass, metal & other physical particles

10. Bacteria
Can multiply rapidly to disease-causing levels at favorable temps. 70 to 125
Can produce toxins in food that can poison humans when the food is eaten
Cause most food borne illnesses

11. Viruses Do not grow in food, but can be transported by food items.
Transported by many food items, including ice & water.

12. Parasites Live inside a host to survive
Can cause people to become infected if they eat raw or undercooked meat.

13. Fungi Molds: Cause illnesses, infections, and allergies
Yeast: spoils food

14. FAT-TOM (conditions that favor the growth of most food borne organisms)
ACIDITY (ph scale)
TIME
TEMPERATURE (danger zone)
OXYGEN (vacuum packed)
MOISTURE

15. SANITIZING Why is sanitization so important? Kills germs
Prevents Cross-Contamination
Bleach Bath 1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in separate container, air dry in drying rack

16. FOOD STORAGE Properly Stored Food: Top Rack: ready to heat & serve
Middle Rack: Veggies, other food to be cooked
Bottom Rack: Raw meats
Food needs to be kept at 45 degrees or lower when refrigerated.
When cooling food they go: ice bath or smaller containers until they reach 45 degrees

17. FOOD TEMPERATURES DANGER ZONE IS: 45- 140
Safe Cooking Temperatures
Reheating Foods: 165 degrees
Ground Meats: 155 degrees
Pork: 150 degrees
Seafood= 145
Poultry= 165
Food must be kept below 45 degrees OR
Above 140 degrees.

18. COOLING 3 ways to cool/ thaw food 1. In the refrigerator
2. Ice bath- must be changed every 30 minutes
3. Microwave

19. REHEATING FOODS
All food must be reheated to 165 degrees within one hour
Two hours after a food is served, it must begin the process of getting to below 45 degrees

20. COOL STUFF Health Card Information

21. Temperature Danger Zone
Thawing
Storing
Cooling
Reheating
Potentially Dangerous Foods
Hand washing

22. 5 dirtiest foods: