FOOD SAFETY Danielle Wall

Learning Objectives  Target audience- restaurant managers  Academic standard- restaurant managers must know food safety basics (clean, separate, cook and cool) first and most importantly if they are in charge of public safety at their restaurant  The intent of this lesson is for managers to understand food safety basics as well as evaluate their current employees to make sure their restaurant is safe and sanitary

Cleanliness Wash your hands!

Cleanliness  Personal-employees must wash hands often, use antibacterial soap and scrub at least 20 seconds.  Surfaces- counter surfaces must be kept clean by using sanitizing solution to prevent cross contamination and must be cleaned before and after each use

Separation When preparing food, keep raw meats in a separate area from foods that will not be cooked. cover raw meats, and store them on a lower shelf

Temperatures Know what temps are safe!

conclusion These basics covered in my power point are all critical to keeping your restaurant sanitary and disease free!

Resources Images from: Department of agriculture, fda.gov, nucalfoods.com

QUIZ  Teacher web name= Ms.daniellewall  Quiz= power point quiz