FNW -2 Sanitation Procedures

How food flows through the food service operation and your own home Have a better understanding of the conditions that may cause food borne illnesses Steps to preventing the process

All food is sold commercially in the United States It must pass through inspection by either the USDA or the FDA Both employ thousands of people who inspect food, train food workers, and concern themselves with the safety of the food supply in the United States

Once food enters your home there is no way to ensure it is not at risk for food borne illness. It is important that you understand the steps to preventing food borne illness in your home.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Hazard Analysis Critical Control Point This is a monitoring systems that identifies potential hazards.

Developed by the Pillsbury Corporation for NASA astronauts. So beneficial that the food service industry adopted it.

Purchasing – The act of buying Receiving – come into possession of something Storage – The act of keeping goods and materials in a designated place Preparation- the activity of putting or setting in order in advance of some act or purpose

Cooking – The act of preparing something (as food) by the application of heat Food Holding and Serving – Maintaining the hot and cold temperatures Cooling – the process of heated or hot objects slowly loosing heat