Presentation on theme: "Food Safety and Sanitation"— Presentation transcript:
1 Food Safety and Sanitation G12 HECMAFood Safety and Sanitation
2 Learning objectives Identify the cause of foodborne illnesses. Give examples of personal cleanliness in the kitchen.Describe safe practices for preparing and serving food.
3 Foodborne illnessA foodborne illness is a disease transmitted to humans from food.Bacteria, parasites, viruses, fungi and chemicals are examples of things that make food unsafe.Bacteria such as E.coli and Salmonella can make a person extremely sick.
4 85% of foodborne illness is preventable. Taking the time to get rid of bacteria is the first step in preventing foodborne illness.
5 How to get rid of harmful bacteria in your kitchen? Sanitation in the kitchenPersonal cleanlinessSafe food preparation and serviceStore food safely
6 Sanitation in the kitchen Wipe lids of cans before openingWash your can opener after every useKeep sponges cleanUse covered containers to store foodWash with hot, soapy waterWash dish towels and cloths oftenUse different cutting boards for meat and vegetablesUse a clean spoon every time you taste food
7 Personal CleanlinessClean your hands with soap and warm water before preparing food.Wash your hands after handling anything dirty.Wear plastic gloves if you have cuts/scrapes on your hands.Tie your hair back and refrain from touching your hairDon’t sneeze or cough around food
8 Safe Food Preparation and Service Wash produceUse separate cutting boards for different food typesThaw food safelyCook food until doneHeat leftovers properlyUse sauces carefullyClean serving platesServe food promptlyKeep temperatures consistent
9 Storing Food Safely Store frozen food first Keep cold items cold Keep food away from hazardsStore dry food in a cool, dark placeFollow directions on the food packageUse moisture proof containersClean storage spaces often