Ppt on ready to eat food

Major Expenditure Mania

Ready to Take Charge of Your Finances How do people decide how to spend their money? Purchase items to live Food, water, shelter Purchase items for specific needs Vehicle, school supplies Purchase items for fun Movie ticket, camping gear, electronics The choices are unlimited! With so many choices, how do people decide what to/ / month for 1 year $15.60 $144.00 Food Comparison Create a list of pros and cons to preparing meals at home and eating out Making meals at home Less expensive Can make meals exactly/


1 Please scroll down through the presentation in order to view the notes on each slide. Do Not view as a slide show. Notes are in the top left corner on.

/ cheesecake 7 days 3 Sources: USDA, 1 FDA, 2 FMI 3 ; Sept. 2004 24 Home Food Safety Wash hands often Keep raw meats and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F Wash hands often Keep raw meats and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F Every Meal, Every Day 25 University Health Services, Health Promotion Office Email/


Months to Great Health 6 The Health Coach Group Copyright 2013 All Rights Reserved 1.

plums continue to ripen after theyre picked. The tomato, which is actually a fruit, also continues to ripen after picking. Fruits that you should pick or buy ripe and ready-to-eat include: apples, cherries, grapefruit, grapes, oranges, pineapple, strawberries, tangerines and watermelon. To speed the/. 7.Release limiting beliefs that hold you back. 8.Don’t give in to rationalization. It is not okay to eat that food you are allergic to because you are tired and stressed. Tools Session #8 The Health Coach Group/


Home Food Safety Home Food Safety

and Ready-to-Eat Foods Separate What is cross-contamination? Keep raw and ready-to-eat foods separate to prevent the spread of bacteria Cross-Contamination is the transfer of harmful substances or disease-causing micro-organisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw food and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods. Keeping raw and ready-to-eat foods separate/


Day Field Trips to Trips of 1 or 2 nights

example, do you need a lifeguard?) Think about the trip the troop/group is getting ready to take; what do you think should be added to the first aid kit for the troop/group that is traveling? What is Safety Planning/(more calories needed in cold weather) Where food will be purchased What everybody likes and doesn’t like to eat Special dietary needs, if applicable (consider allergies, requirements for gluten-free menus, religious concerns, menus to accommodate diabetics, vegetarians, etc.) Planning balanced /


Contamination- the presence of harmful substances (biological, chemical or physical) in food

Mainly found in the feces of people infected with it Can contaminate water and many types of food The virus is often transferred to food when infected food handlers touch food or food equipment with fingers that have feces on them Cooking does not destroy Food Linked with the Virus Ready-to-eat food Shellfish form contaminated water Prevention Measures Exclude staff who have been diagnosed Exclude staff who have jaundice/


Cooper County Food Handler Class

eggs below ready-to-eat foods Store canned and other dry goods in a cool, dry place off the floor Cool foods quickly Thaw frozen foods properly Cross Contamination To avoid cross contamination Don’t add raw foods to cooked foods Store raw meats below ready-to-eat food Wash hands often Sanitize food contact surfaces Review Wash hands No bare hand contact with ready-to-eat food Keep hot food hot, keep cold food cold Store raw meat and ready-to-eat foods properly/


Introduction The Welsh Food Microbiological Forum (WFMF) is an all Wales body with representation from Local Authorities, FSA Wales and the PHLS in Wales.

taken Key findings The negative results found in the survey for Campylobacter in ready to eat foods available to consumers in Wales is considered significant. The pathogen could not be detected in any of the ready to eat foods that were randomly sampled and therefore there is a degree of confidence in stating that the range of ready to eat foods that were sampled are not a significant source of the organism. The/


Health and Environmental Consequences of Genetically- Modified Foods, Biopharming and rBGH Martin Donohoe, MD, FACP Portland State University Oregon Physicians.

human embryo created 2008: Agribusiness has applied for over 500 patents for “climate ready genes” 2008: Agribusiness has applied for over 500 patents for “climate ready genes” 2000s: Craig Venter’s Venter Institute applies for numerous process and outcome/– who get too much to eat as those who don’t have enough to eat Hunger and malnutrition kill almost 6 million children per year worldwide Hunger and malnutrition kill almost 6 million children per year worldwide GE Foods and World Hunger: Terminator /


Health and Environmental Consequences of Genetically- Modified Foods, Biopharming and rBGH Martin Donohoe, MD, FACP Portland State University Oregon Physicians.

to eat as those who don’t have enough to eat Hunger and malnutrition kill almost 6 million children per year worldwide Hunger and malnutrition kill almost 6 million children per year worldwide GE Foods and World Hunger GE foods promoted as the solution to world hunger GE foods promoted as the solution to world hunger Undermine food and nutritional security, food sovereignty and food democracy Undermine food and nutritional security, food sovereignty and food/


Home Food Safety Home Food Safety American Dietetic Association

-Eat Foods Separate Home Food Safety Keep Raw Meat and Ready-to-Eat Foods Separate What is cross-contamination? Keep raw and ready-to-eat foods separate Cross-Contamination is the transfer of harmful substances or disease-causing micro-organisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that touch raw food and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods. Keeping raw and ready-to-eat foods/


The Safe Food Handler Class Name Chapter Number 4 Instructor Name

value, the more available moisture in the food. The importance of avoiding bare-hand contact with ready-to-eat food 4.7 The importance of avoiding bare-hand contact with ready-to-eat food   BARE-HAND CONTACT WITH READY-TO-EAT FOOD Food can become contaminated when it has been handled with bare hands. Do not handle ready-to-eat food with bare hands. Some regulatory authorities allow bare-hand contact with ready-to-eat food. If your jurisdiction allows this, you/


Survival Foods Weston A. Price Elgin, Illinois Steve Trisko September 2008 Things to think about….

and regular gardening  Sprouting  Foraging Page 21September, 2008 Survival Foods – Steve Trisko Survival Food Packaged Foods – Years of Shelf Life Regular Foods  Dried, stored air-tight - ½ to 1  Boxed, no bag - ½ to 1  Sealed wax paper or cello bag - 1  Jars - 2+  Foil wrapped - 1 to 2  Metal cans - 1 to 3 Specialty Foods  Long-life packaged - 2 to 5  Military Ready to Eat (MRE) - 5+  Freeze dried - 20+ MRE Storage Life Note/


Joyce Lamilla, M.Ed, R.D., L.D. Ben E. Keith Foods March 11, 2015

fall into a group that are most likely to harbor pathogens are called potentially hazardous foods Here is a list of them. Ready-to-Eat Food Ready-to-eat food includes: Ready-to-eat food is food that can be eaten without further: Preparation Washing Cooking Ready-to-eat food includes: Cooked food Washed fruit and vegetables Deli meat Bakery items Sugar, spices, and seasonings Instructor Notes Like TCS food, ready-to-eat food also needs careful handling to prevent contamination. 1-21 Three Types of/


Labensky, CHAPTER 2 FOOD SAFETY and Food Code 2005 JCAHO and Title 22 (CA)

with exposed food that is not in ready-to-eat form food employees not serving a HSP may request prior approval for bare hand contact for ready-to- eat food (various rules go with this approval) 3-301.12 Utensil for tasting – once use once Preventing food & ingredient contamination 3-302.11 separate raw animal food during storage, preparation, holding & display from ready to cooked, ready to eat foods separate unwashed fruits & vegetables from ready to eat foods Label food storage containers/


The Microworld Instructor Notes

can be present in the feces of infected individuals for several weeks after symptoms appear. Preventing Hemorrhagic Colitis To reduce the bacteria in food: Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw meat and ready-to-eat food Exclude employees from the establishment if: They have diarrhea They have been diagnosed with hemorrhagic colitis Instructor/


Savvy About Food Safety Food safety concerns continue to grow Centers for Disease Control and Prevention report that on an annual basis: 325,000 food-borne.

have been stored on the bottom shelf below the pie. False True Absolutely ! You read it right the first time You have a whole week to eat your food! Nope, not this time! Remember, you have seven days to eat ready-to-eat foods—that’s a whole week!! You needed more review! Freezing only slows down the growth of those bad bugs! Now you’re talking!! You must/


CACFP Infant Meal Pattern Wisconsin Department of Public Instruction Child and Adult Care Food Program (CACFP)

reimbursement for infant formulas on Exempt Formula List 3 Terms  Infant Cereal: iron-fortified dry infant cereal  Solid Foods: infant cereal, prepared baby foods  Developmentally Ready: readiness to eat solid foods  All infants develop at their own rate  When an infant is developmentally ready to eat solid foods you must offer these foods to the infant 4 Requirements for Feeding Infants on the CACFP 5  Infant meals must be purchased and offered by/


FOODHANDLERS CLASS LLJLJ.

is ready to eat. Food contact surfaces which are not clean and sanitized that touch raw food and then touch food that is ready to eat cleaning cloths and sponges which are not clean and sanitized that touch raw food, equipment or utensils and are then used on surface equipment and utensils for ready-to-eat-foods. raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat-foods. CLASSIFICATION OF FOOD BORNE DISEASES FOOD-BORNE INFECTION FOOD/


A Short Course In Food Safety Iowa Department of Inspections and Appeals Food and Consumer Safety Bureau Lucas State Office Building Des Moines, Iowa.

Poultry 165 o F Proper Refrigerator Storage Store raw, meat, poultry, and fish separately from cooked and ready-to-eat foods whenever possible to prevent cross- contamination. If not possible, always store prepared or ready- to-eat foods above raw meat, poultry, and fish in refrigerators. The higher the cooking temperature of the food, the lower it should be stored on the shelves. Cooking Temp.  Prepare raw meats, fish, poultry/


FLEXIBLE ABOUT FOOD Sarah Murphy is a 32 year old mother of 2 small children. Sarah works part-time in a family owned boutique close to her home. Sarah.

active. Deans lack of cooking skills and long days leads to him eating convenience foods and ready made meal regularly. He doesn’t pay much attention to what he eats once there is little effort required. This results in Dean eating sugary or sweet foods as he enjoys eating them as opposed to eating for healthy reasons. Dean believes that ready to eat foods are the way forward as they taste great and are a/


Lesson 2: Slide 1 Food Safety for Child Nutrition Programs Department of Nutrition University of California, Davis.

surfaces –Equipment –Utensils Keep raw foods separate from cooked and ready-to-eat foods. Lesson 2: Slide 111 Preventing Cross-Contamination In the refrigerator, store raw meats and other potentially hazardous foods below cooked and ready-to-eat foods. Prepare ready-to-eat foods before raw foods. Prepare raw and ready-to-eat foods in separate areas. Lesson 2: Slide 112 Preventing Cross-Contamination Use separate equipment (i.e. cutting boards) for raw and ready- to-eat foods. Wash your hands properly. Have/


Introduction to Culinary Arts Kitchen Safety & Sanitation What You Don’t Know CAN Hurt You! HOSP–ICA-4: Demonstrate and practice correct sanitation as.

during continual use After handling raw meat and before handling cooked or ready-to-eat food When to Change Gloves Personal Behaviors That Can Contaminate Food 4-2 Scratching the scalp Running fingers through hair Touching the nose /place hot food in the refrigerator Store raw meat, poultry, and fish separately from cooked and ready-to-eat food OR below cooked or ready-to-eat food Wrap food properly To maintain proper freezer temperatures: Check unit temperatures regularly Do not store warm food inside /


CACFP I NFANT M EAL P ATTERN Wisconsin Department of Public Instruction Child and Adult Care Food Program (CACFP)

for infant formulas on Exempt Formula List 3 T ERMS Infant Cereal: iron-fortified dry infant cereal Solid Foods: infant cereal, prepared baby foods Developmentally Ready: readiness to eat solid foods All infants develop at their own rate When an infant is developmentally ready to eat solid foods you must offer these foods to the infant 4 R EQUIREMENTS FOR F EEDING I NFANTS ON THE CACFP 5 Infant meals must be purchased/


Chapter 7 The Flow of Food Storage. Objectives Identifying the requirements for labeling and date marking food How to rotate food using first-in, first-out.

-31 Storage Preventing cross-contamination: Wrap or cover food Store raw meat, poultry, and seafood separately from ready-to-eat food o If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood o This will prevent juices from raw food from dripping onto ready-to-eat food Preventing cross-contamination: Store food items in the following top-to-bottom order A.Ready-to-eat food B.Seafood C.Whole cuts of beef and pork/


Kitchen & Food Safety Grade 8 Home Economics. Kitchen Safety.

. Mistake #2: Putting cooked or ready-to-eat foods back on a plate that held raw meat Mistake #2: Putting cooked or ready-to-eat foods back on a plate that held raw meat Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross- contamination. Foodborne pathogens from the raw meat can easily spread to ready-to-eat foods and cause food poisoning, yet 24% of Americans/


Dr. Darko Velcek “Owners Manual for the Human Body” "A Guide to Natural Health, Healing and Longevity"

being activated. It is the reason why we feel bloated, heavy and tired after the meal. None of this happens when you eat your food raw. After a raw food meal you feel energized, ready to go, light and satisfied. What is food? Food is energy in a form of highly unstable chemicals. A slight increase of a heat will make them react with other chemicals that/


How Foodborne Illnesses Occur Unsafe food is the result of contamination: Biological Chemical Physical 1-7.

Cause Foodborne Illness Virus:Hepatitis A (HEP-a-TI-tiss) Source:Human feces Food Linked with the VirusPrevention Measures Ready-to-eat food Shellfish from contaminated water Exclude staff who have been diagnosed with hepatitis A from /Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-25 Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention Measures Ready-to-eat food Shellfish from contaminated water Exclude staff who/


A “bottom up” typology of parent feeding practices relates to Head Start child BMI and diet Frank Franklin, Michelle Feese Mary Lou Lackey, Sheryl Hughes,

grains: bread and roll, grains, flour, dry mixes, pasta, other breads, ready to eat cereals (presweetened), ready to eat cereal (not presweetened Whole grain: whole grain breads, whole grain ready to eat cereals, presweetened/not presweetened, whole grain grains, flour/dry mixes, some whole grain/whole grain loaf- type bread, some whole grain ready to eat cereals, presweetened/not presweetened Defined Food Groups: Sugar-sweetened beverages: sweetened fruit drinks, soft drinks, sweet tea/


Semi Cooked Food Presentation by:. Content: Semi Cooked Food Introduction Types of Processed Foods Advantages & Disadvantages of Processed Food MTR Logo.

; canned products such as soups and pasta dishes all come under Convenience Food. Types of Processed Foods: Fully processed convenience foods/ Ready to Eat foods: These come in packets which have to be heated and are ready to be served. They are either packed in pouches or vacuum sealed packages. Semi processed convenience foods: Products that require some cooking procedures to give finishing touches by the customer are known as Semi Processed/


Georgia Food Code Changes Jason Reagan District Environmental Health Director.

Changes… 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511/


Objective 1.01 Understand causes of foodborne illness 9-6-2016 Bell Ringer: Food Safety Video Complete Apply your knowledge p.1.7, 1.13 Case Study 1.11.

who have jaundice for seven days or less from the operation Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-13 Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention Measures Ready-to-eat food Shellfish from contaminated water Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation Wash hands/


Contamination- the presence of harmful substances (biological, chemical or physical) in food Can be contaminated on purpose, but most cases are accidents.

Mainly found in the feces of people infected with it Can contaminate water and many types of food The virus is often transferred to food when infected food handlers touch food or food equipment with fingers that have feces on them Cooking does not destroy Food Linked with the Virus – Ready-to-eat food – Shellfish form contaminated water Prevention Measures – Exclude staff who have been diagnosed – Exclude staff who have jaundice/


LETS GO!.

for the sake of food. All food is clean, but it is wrong for a man to eat anything that causes someone else to stumble. Continued ..... 21 It is better not to eat meat or drink wine or to do anything else that will cause your brother to fall. 22 So / and how you may prepare. Discuss and reflect! Example: Why would a loving God send someone to hell? Remember to be ready to use any and all ______________ to tell people about your faith in Christ, your hope and search for His coming Kingdom and that they/


GCSE Food Technology General Revision

, aroma) Extend the shelf-life of a product Add nutritional value – fortified breakfast cereal Increase the time food is safe to eat – preservatives, salting, pickling Additives can be…. Natural found naturally, such as extracts from beetroot juice (E162/Cooking or preparation instructions (e.g. heating up ready meals) List of ingredients (heaviest first) ‘Best before’ / ‘Use by’ date The purpose of packaging Protection - Packaging protects foods from: Physical damage during transportation and storage The /


Orientation © 2012. explore behaviors that will help you achieve and maintain a healthy weight. identify strategies to help you Eat Smart, Move More and.

© 2012 Do you believe that you can change your eating habits? Weight loss readiness quiz © 2012 Are you willing to become more physically active? Weight loss readiness quiz © 2012 Will you take the time to keep records of your food intake and physical activity? Weight loss readiness quiz © 2012 Are you willing to look at past successes and failures in weight loss and other areas of your life/


Keep it Safe: Fun and Healthy Picnic Foods

with running water Bring your own water and soap Use disposable towelettes in a pinch Washing utensils and surfaces Use disposable plates, platters, towels Bring multiple utensils for meat vs. ready-to-eat foods Washing fruits and vegetables Wash before you leave Melon rinds should be cleaned too! So what are the solutions for your picnic CLEAN challenges? With a little planning it is/


Safe Food Handling for Volunteers

tissue or other utensils. You should wear single-use gloves when . . . Preparing food, especially when preparing raw meat, poultry and seafood. Before handling ready-to-eat foods and food service. At all times if you have a cut or wound on your hand. After/hands. serve ice that was used to chill food items. use towels for cleaning food spills for any other purpose. use the same utensils when handling ready-to-eat food, cut fruits and vegetables and raw proteins. serve food that you know has been contaminated/


1 Sanitation Alternative 3. 2 How does Lm get into plants and RTE food products?  Because Lm is everywhere in the environment it can easily enter the.

Dicing HWHW HWHW Freezer Equipment Wash Sink Packaging Cooler Work Station Table Equipment Storage Area Hand Wash = HW Drain = Ready-To-Eat Product Only Plant 13 Color Codes  GREEN = People traffic pattern  BLUE = RTE Product flow  ORANGE = Raw Product flow  PINK = Inedible / Trash flow  RED = Food Contact Sampling Sites  TAN = NON CONTACT Environmental Sampling Sites 14 Retail Office Area Dry Storage Break Room Restroom/


Food Safety For Food Co-ops Cindy Brison, MS, RD UNL Extension in Douglas and Sarpy Counties.

small amount – Keep it in the refrigerator when not in use – Discard after one week Ways Foods Become Unsafe Cross-contamination Time-temperature abuse Poor personal hygiene Improper cleaning and sanitizing Cross-contamination Letting raw foods drip on ready to eat foods Touching ready to eat foods with your hands Accidentally storing chemicals near food items Time-Temperature Abuse Danger zone---41°-135° Four hours Bacteria doubles every twenty minutes Grows/


MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION

, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.    (c)  Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. § 46.305. Gloves: use limitations.    (a)  Single-use gloves. Single-use gloves shall be used for only one task (such/


Instructor Notes Welcome students to the class..

answer by advancing the slideshow. Reveal the reason behind the answer by advancing the slideshow. Point out that apples, a ready-to-eat food were stored above raw meat. The ready-to-eat food is stored above the raw food Page 3-5 Storing Food Safely General Storage Guidelines: Store ready-to-eat food above raw meat, seafood, and poultry. DO NOT store these items on the same shelf or pallet. Page 3-5/


How Contamination Happens

from the operation Exclude staff who have jaundice from the operation Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers Instructor Notes: Hepatitis A is mainly found in the feces of /Viruses That Cause Foodborne Illness Virus: Norovirus (NOR-o-VI-rus) Source: Human feces Food Linked with the Virus Prevention Measures Ready-to-eat food Shellfish from contaminated water Exclude staff who have been diagnosed with Norovirus from the operation Exclude/


The Flow of Food: Storage

during storage STORAGE ORDER Store raw meat, poultry, and seafood separately from ready-to-eat food. If raw and ready-to-eat food cannot be stored separately, store ready-to-eat food above raw meat, poultry, and seafood. This will prevent juices from raw food from dripping onto ready-to-eat food. Store raw meat, poultry, and seafood in coolers in the following top-to-bottom order: seafood whole cuts of beef and pork ground meat and fish/


INDUSTRY OF TRADITIONAL READY MEALS. Company profile NamePALIRRIA S.A. ShareholdersSouliotis Family 100% Year of Establishment 1956 Business ActivityManufacturers.

sauceMeatballs in tomato sauce Onions Stew “stifado”Meatrolls in tomato sauce * For Logistics information refer to the table at Appendix I where there are specific details. Product Range: Ambient-Tin Can Product Range: Food Service PALIRRIA S.A. offers products for its Food Service range, in practical packages of ready to eat meals. These range addresses the needs of professionals in HO.RE.CA (Hotel, Restaurants/


3-1. Key Sanitation Condition No. 3:  Employee ‘practices’ to prevent cross-contamination;  Separation of raw and ready-to-eat foods; and  Plant design.

occurs when pathogenic bacteria or viruses are transferred to ready-to-eat foods. 3-3. Goal: To prevent cross-contamination from insanitary objects to food, food-packing materials and other food-contact surfaces, including utensils, gloves and outer garments, and raw product to cooked product or ready-to-eat products. 3-4. Common Daily Sanitation Practices to Prevent Cross-Contamination  Adequate separation of raw and cooked or ready-to-eat product handling or processing activities;  Adequate separation/


Food Safety Plan — Sashimi / Sushi Training Materials Centre for Food Safety.

Hazards (a)Control Limits (b) Monitoring Procedures (c)Corrective Action (d)Records (e) WhatHowWhenWho Sashimi contaminated by pathogens Designated refrigerator for ready-to-eat food such as sashimi Any storage of non ready-to-eat food Visual checkingEvery 2 hours Store keeper Move away non ready-to- eat food. Discard food if contaminated Corrective Action Record Form Hygienic display refrigerator Hygienic conditions of display refrigerator Visual checkingEvery 2 hours Store keeper Clean the/


Food Safety “What You Need to Know”

The picture on the left displays a soda machine nozzle, on the right is a can opener and meat grinder. When switching from raw foods to ready to eat foods Cutting surfaces must be appropriately washed & sanitized and air dried before cutting ready to eat foods. We recommend separate cutting boards for RTE, raw poultry & raw beef. At least every four hours when in continuous use Chemicals/sanitizers used in/


FOOD SAFETY TRAINING NOVEMBER 12, 13.  Hemolytic uremic syndrome (HUS), a condition that arises when toxins produced by E. coli bacteria get into the.

seconds, followed by;  Thorough rinsing under clean, running water.  Nutrition Services employees will wear single-use gloves when handling RTE foods. Single-use gloves shall be used for only one task such as working with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Your hands must be washed between uses of/


The Flow of Food Objectives: How to prevent cross-contamination

-30 Storage Preventing cross-contamination: Wrap or cover food Store raw meat, poultry, and seafood separately from ready-to-eat food If this is not possible, store ready-to-eat food above raw meat, poultry, and seafood This will prevent juices from raw food from dripping onto ready-to-eat food 5-31 Storage Preventing cross-contamination: Store food items in the following top-to-bottom order Ready-to-eat food Seafood Whole cuts of beef and pork Ground meat/


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