1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working.

Slides:

Advertisements

Similar presentations

Kitchen Cleanliness and Safety Guidelines!. Wash counter tops, tables and other work surfaces before you begin cooking. You never know what was left there.

Advertisements

By the end of this lesson you will learn… The importance of keeping your restaurant clean Cleaning procedures and types of products for cleaning; 1.Cutlery,

Cleaning, cooking, chilling and cross contamination

GERMS Foundation Phase. What we need to learn Foundation Phase To understand what germs are and how they spread To understand the importance of good hygiene.

Hand washing and Other Ways to Beat Germs

Sanitation Procedures Entry-Level Training Module I Lesson One.

Preventing the spread of germs, colds and flu around the workplace.

Disinfecting toys, furniture and equipment Georgia CTAE Resource Network Instructional Resources Office July 2009.

Sanitation Quiz. 1.Define the Temperature Danger Zone? What is the range and what does it tell us?

Chapter 12 Integrated Pest Management. Integrated Pest Management (IPM) Program An IPM program: Uses prevention measures to keep pests from entering the.

13-1 Integrated Pest Management Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A strong oily odor may indicate the presence.

KITCHEN CLEAN UP ALWAYS BEGIN AND END EACH LAB BY SANITIZING YOUR WORK AREA USING A PAPER TOWEL AND SANITIZER.

Culinary Arts I Food Safety andSanitation. FOOD SAFETY Reducing the risk of making yourself and others sick through food production FOOD SAFETY Reducing.

Food Safety and Sanitation

SAFETY AND SANITATION. SANITATION IN THE KITCHEN Every second of every day someone in the US becomes stricken with a foodborne illness- food poison caused.

Kitchen Sanitation & Food Borne Illness H267 Foods Chapter 6.

Food-Borne Illness and Food Safety

Hand Dishwashing Strategies. Using efficient dishwashing strategies will yield cleaner dishes in a shorter amount of time.

Cleaning Kitchen Equipment and Facilities Soap or Detergent Kitchen equipment as well as kitchen counters and surfaces can by washed with soap and water.

Keep Germs Out of Your House `Lecturer: Mr Shahid Ajmal College of Education.

Kitchen Sanitation.

1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry.

Stop Pathogens From Spreading Ways to defend yourself from pathogens include: Ways to defend yourself from pathogens include: Good personal hygiene, or.

Nutrition Action Health Letter November 2011 Nutrition Action Healthletter November 2011.

Safety and Sanitation. Sanitation: Foodborne illness (Food poisoning) –Illness caused by eating spoiled food or food containing harmful bacteria Bacteria.

THE 3 POINTS OF KITCHEN SANITATION. “Germs” (Microorganisms) We get sick from harmful microorganisms. We get sick from harmful microorganisms. Microorganisms.

LAB GUIDELINES C ooking C orrectly for C redit Or Ways to make your life happier in foods class.

Through the skin (bites, cuts, needles) Through direct contact with mucous membranes Eating contaminated food and drinking contaminated water Inhaling.

Students will identify ways to prevent cross contamination. Students will explain the difference between cleaning and sanitizing. Students will identify.

10 Steps to a Safe Kitchen Iowa State Extension. Step One: Your Refrigerator Keep your refrigerator at 40° F (4° C) or less. A temperature of 40°F or.

1.01 T Food Sanitation – How to sanitize for Food Safety

Foods & Nutrition Sanitation & Clean Up Procedures AKA = Dishwashing 101.

WHAT TO DO To Not Get YOU or Other People Sick.

Hand Washing 101.

1 Teens Serving Foods Safely 2. 2  What are the 4 most common types of food borne illness??

Keeping You and Your Bus Healthy

Dishwashing Supplies needed Hot water A sink or pan for washing dishes A place to drain dishes Hand dishwashing detergent Non-scratch pad for stuck on.

HOW TO WASH A CAR PRESENTED BY: Daniel Leppke Project 1- Car Wash 10/9/12.

previous next Ten Steps to a Safe Kitchen presents… Food Safety Project.

Dishwashing Kitchen Safety Lesson 1. Steps to proper dishwashing Step 1- Place dirty dishes near the sink when you are finished with them Step 2- Rinse.

Safety and Sanitation You will Learn… 1.How to prevent injuries from occurring in the kitchen 2.What you can do to control food borne illness.

Food Safety Just FACS. What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.

Hand Washing 101 How and When to Wash Your Hands.

1 Lesson 5 Clean: Do You Want to Eliminate a Million… Bacteria?

Keeping Food Safe to Eat Safety and Sanitation Unit.

Rules for Cleanliness in Food Preparation Areas 1.Keep the food preparation area clean. 2.Always use clean utensils, bowls, and other food preparation.

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Working properly Tight handles.

Basic Food Safety Introduction. Delivery Temperature The temperature for shipping and delivery of raw chicken should be: 4 degrees C. or colder.

Objectives Define cross contamination and identify ways that it could happen. Identify cleaning steps which can be done at home to prevent harmful bacteria.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Food Safety and Sanitation

Hand and Dish Washing.

Kitchen Sanitation and Safety

Clean: Do You Want to Eliminate a Million… Bacteria?

Food Safety Quiz Developed by Dr

Foods Lab Procedures and Expectations

CLEANING AND SANITIZING

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

1.01 T Food Sanitation 1.01T Food Sanitation.

Food Poisoning (KS2).

1.01 T Food Sanitation 1.01T Food Sanitation.

Food Safety and Lab Procedures

Food Safety FACS 8 Mrs. Otos.

Cleaning and Sanitizing LESSON 4

Or, how to be a good camper…

Food Safety FACS 7 Mrs. Otos.

Presentation transcript:

1.01 T Food Sanitation

Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working

Cleaning 1.01TFood Sanitation3 Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly.

Sanitizing 1.01TFood Sanitation 4 Equipment can be sanitized with one teaspoon of bleach in a gallon of water. Surfaces should be sanitized regularly. Sanitation is to clean equipment in a way that kills germs and parasites.

1.01TFood Sanitation5 Pests Pests lead to the spread of germs and bacteria to food surfaces, equipment and food. Pest infestation lead to the loss of food in labs.

Pest Control 1.01TFood Sanitation6 Pests can be control by : Cleaning up leftover foods. Removing garbage regularly. Keeping keeping doors closed and windows shut.