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Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water. 1.

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Presentation on theme: "Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water. 1."— Presentation transcript:

1 Sanitation Rules: Always wash hands for a minimum of 20 seconds with hot soapy water. 1

2 Wash your hands: BEFORE Cooking DURING Cooking 2

3 Wash your hands after: Going to the bathroom Sneezing Coughing
Changing Diapers

4 Wash your hands: Wash your hands
Before and after handling raw meat, poultry or eggs

5 Washing Dishes a. rinse and scrape any food left on dishes
b. Fill one sink with hot soapy water c. Fill the other sink with plain hot water d. Wash dishes in soapy water, then rinse all soap away in the plain hot water e. Place dishes in dish rack or dry with a clean towel

6 Wash the dishes in the following order:
a. Glassware b. Silverware/Flatware c. Dishware d. Pots and Pans

7 Work Surfaces Keep all work surfaces clean
Disinfect work surfaces to prevent cross-contamination

8 Cross-Contamination Spread of harmful bacteria from one food to another Never place cooked food on a plate which has previously held raw meat, poultry or seafood Always wash hands, cutting boards and utensils with hot soapy water after they come in contact with raw meat, poultry or seafood

9 Sanitation When tasting foods, use a clean spoon every time.
To reduce pest/insects, avoid crumbs or spills, keep staples in airtight containers and dispose of garbage properly

10 Sanitation Wear gloves while cooking if you have a cut or open sore on your hands. 10

11 Sanitation Appropriate clothing includes clean clothing and an apron
Pull back or cover hair while working in the kitchen.

12 Food-borne illness Food-borne illness results from eating contaminated foods containing poisonous toxins. Fever, headache and digestive troubles are symptoms of food-borne illness

13 Food Borne Illness Statistics
The CDC estimates that food borne illnesses cause: approximately 76 million illnesses 325,000 hospitalizations 5,000 deaths in the United States each year

14 When in Doubt, Throw it out!
Food-borne illness Spoiled Food: Wilted or bruised Slimy Smelly Brown Moldy Foul Taste Damaged Package Food will often look and smell normal. They may not always have off odors or flavors When in Doubt, Throw it out!

15 Bacterial Growth General Conditions for bacterial growth -Warmth
-Moisture -Food -Time

16 Botulism Botulism: Source Symptoms Improperly canned foods Honey
Low acid foods Symptoms Affects nervous system Double vision Not able to speak or swallow

17 E-Coli Sources Undercooked ground beef Un-pasteurized milk
Fruit juice, fresh fruits & vegetables Fecal matter & infected soil Symptoms Cramps Diarrhea Nausea Vomiting Fever E-coli will be killed by cooking to a high enough temperature

18 Hepatitis Hepatitis A Source Symptoms
Toxins from fecal bacteria, transferred by human contact Changing diapers/going to the bathroom and not washing hands Symptoms Fever Loss of appetite Nausea Vomiting Jaundice

19 Salmonella Salmonella Source Symptoms Fresh poultry Raw eggs Cramps
Diarrhea Nausea Chills Fever Headache

20 Staphylococci Staphylococci Source Symptoms
Spread through human mucous contact to food source Sneezing/coughing not washing hands Symptoms Nausea Vomiting Diarrhea

21 Prevention A large majority of food-borne illnesses can be prevented by Proper hand washing Throw away food with off odor or bad taste Do no buy dented or bulging cans Clean and sanitize work surfaces

22 Danger Zone 41° to 135° Keep hot foods hot and cold foods cold!
Food should not be in the danger zone for more than 2 hours Keep hot foods hot and cold foods cold! 22

23 Heating, reheating and serving foods: 165 degrees

24 Storing Food Cold storage of foods: 40 degrees or below
Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid

25 Ground Meat Ground meat must be cooked to 155 degrees
Do not eat ground beef if it is pink inside

26 Internal Food Temperatures
Seafood, beef, veal, lamb, pork: 145 degrees Ground meats (pork, beef, lamb) : 155 degrees All poultry (whole or ground): 165 degrees

27 Safest way to thaw frozen food
In the fridge for 2-3 days 27

28 Other ways to thaw frozen food immediately
Under cold, running water, In the microwave or sink full of cold water, change water every 30 minutes

29 Thawing frozen foods Never defrost foods at room temperature

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