Presentation is loading. Please wait.

Presentation is loading. Please wait.

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

Similar presentations

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

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

2 a. BEFORE Cooking b. DURING Cooking Wash your hands:

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

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

5 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 Washing Dishes

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

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

8 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 Cross-Contamination

9 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 Sanitation

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

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

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

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

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

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

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

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

19 Salmonella Source –F–Fresh poultry –R–Raw eggs Symptoms –C–Cramps –D–Diarrhea –N–Nausea –C–Chills –F–Fever –H–Headache

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

21 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 Prevention

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

23 Heating, reheating and serving foods: 165 degrees Reheating and Serving

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

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

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

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

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

29 Never defrost foods at room temperature Thawing frozen foods

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

Similar presentations

Ads by Google