1. Safety and Sanitation

2. Why is it important to keep food safe? You could _________________________ You could________________________________ Dining experiences can be ________________ Restaurants can loose their reputation In conclusion, Serving good food makes good business.

3. Contamination and Cross Contamination Contamination = Cross Contamination = harmful ______________________ are transferred from one surface, or food _____________________.

4. Potentially Hazardous Food Any food item (even water/ice) could cause foodbourne illness. Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH.

5. Cleaning Verses Sanitizing A clean kitchen means it is free of visible soil, such as dirt and dust and food waste. – A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution. – REMEMBER: CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS _________ A SUBSTITUTE FOR CLEANING.

6. Good personal hygiene Food borne microorganisms are __________________________________________ that can cause food spoilage and illness. They can be transferred from hands and surfaces to other food, hands and surfaces. To prevent, have good personal hygiene:

7. Steps to Proper Hand-Washing

8. Microorganisms That Cause Foodbourne Illness _______________– Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis ________________ – Hepatitis ________________ – (Organisms that live in a host animal) –Trichinosis ____________ – Mold, Yeast, and Toxins

9. Chemical and Physical Hazards that can Contaminate Food Found in food service establishments. To Prevent: 1)Follow safe directions in handling chemicals. 2)Keep chemicals in a _______________________________________ away from food, utensils and equipment.

10. Time and Temp These are ____________________________________________ _______________________ 1.Monitor ________________ temperatures of food. 2.Make sure food is kept below the ________________________. 3. Record ____________________.

11. DANGER ZONE The Danger Zone is the temperatures where bacteria grows the __________________ It is between ________ and _________ All cold food served must be cooler than _____°F. OR All hot food served must be hotter than _______°F. ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!

12. FAT TOM Bacteria multiplies quickly when six conditions are present. F =_______________= Be aware of food where bacteria live. A = ____________________ = pH levels between 4.6 and 7.5. T = _______________________ = Danger Zone Temperatures. T = _____________ = 4 hours or more. O = _________________ = Bacteria need oxygen to live. M = __________________ = Keep away from moist environments

13. When purchasing foods… Do not purchase cans with Do not buy anything past its ________________ Look for signs or early spoilage. Look around the food and where it has been kept.

14. When Storing Food… Store in ___________________________________. Keep storage areas clean. Wrap in __________________containers away from oxygen.

15. When Preparing/Cooking Food… – Use proper time and temperatures. Don’t thaw food at ________________________________!!! – Thaw: in refrigerator, under running warm water, in microwave, or using a cooking method.

16. Left Overs No more than ____ hours in the Danger Zone. Divide pieces before storing into smaller pieces. Use _____________________________pans. Place in _________ shelf of the refrigerator.