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Presentation on theme: "Review."— Presentation transcript:

1 Review

2 Five Steps To Safer Food
Preventing Cross-Contamination FoodBorne Illness Components of a Good Personal Hygiene Program Hygienic Hand Practices General Personal Cleanliness

3 1st Step What is cross- contamination?
The transfer of microorangisms from one surface or food to another. Clean-free of visible soil Sanitary-number of microorganisms on the surface has been reduced to safe levels.

4 Preventing Cross-Contamination
Make sure to wash your hands FREQUENTLY!!!!! Do not allow raw food to touch or drip fluids onto cooked or ready-to-eat food. Clean and sanitize food-contact surfaces. Clean and sanitize cloths between each use.

5 Preventing Cross-Contamination
Assign specific equipment to each type of food product. One set of cutting boards, or utensils for poultry, another set for meat, and then another set for produce. Color-Code all cutting boards

6 Cutting Boards Red Use this for All meat products.

7 Use this for vegetables
Cutting Boards Green Use this for vegetables

8 Use for everything else
Cutting Boards White Use for everything else

9 2nd Step What is a foodborne illness?
A disease carried or transmitted to people by food. Involves two or more people experiencing the same illness after eating the same food. Some segments of the population are more susceptible to foodborne illnesses then others.

10 Potentially Hazardous Food
Has a history of involvement in foodborne-illness outbreaks. Natural potential for contamination due to production and processing methods. High in protein Neutral or slightly acidic pH.

11 Restrictions Restrict foodhandlers from working with or around food if they have the following symptoms: - Fever - Diarrhea - Vomitting - Sore Threat - Jaundice

12 3rd Step Good personal hygiene is key to prevention of foodborne illness. Good personal hygiene includes Hygienic hand practices Maintaining personal cleanliness Wearing clean and appropriate uniforms and following dress codes. Avoiding unsanitary habits and actions. Maintaining good health Reporting Illnesses

13 4th Step Follow these to ensure proper handwashing.
Step 1: Wet your hands with running water as hot as you can comfortably stand (at least 100* F) Step 2: Apply Soap. Apply enough to build up a good lather. Step 3: Vigorously scrub hands and arms for at least twenty seconds. Lather well beyond the writs, including the exposed portions of the arms.

14 4th Step Follow these to ensure proper handwashing.
Step 4- Clean under fingernails and between fingers. A nail brush might be helpful. Step 5- Rinse thoroughly under running water. Turn off faucet using a single-use paper towel if available. Step 6- Dry hands and arms. Use single-use paper towels or a warm-air hand dryer. Never use aprons or wiping cloths to dry hands after washing.

15 MUST WASH HANDS After the following activities you must wash your hands!!!!!
Using the restroom Handling raw food (before and after) Touching the hair, face, or body Sneezing, coughing, or using a handkerchief or tissue. Handling chemicals that might affect the safety of food.

16 MUST WASH HANDS After the following activities you must wash your hands!!!!!
Taking out garbage or trash. Clearing tables or busing dirty dishes. Touching clothing or aprons Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces, or wash cloths.

17 Is she washing her hands correctly?

18 And Your Answer? No- She is not washing her hands correctly.
Anyone know why? Only one hand under the water. She is wearing jewelry on.

19 5th Step General Personal Cleanliness
Foodhandlers should bathe or shower before work. Must keep their hair clean. Oily, dirty hair can harbor pathogens, and dandruff may fall into food or onto food-contact surfaces.

20 Dress Standards Wear a clean hat or other hair restraint.
Wear clean clothing daily. Remove aprons when leaving food-preparation areas. Wear appropriate shoes. Wear clean, closed-toed shoes with a sensible, nonslip sole. Remove jewelry prior to preparing or serving food or while around food-preparation areas.

21 Is her hair pulled back correctly?

22 And your answer? Anyone know?
No- she does not have her hair pulled back correctly. When you pull back your hair make sure it is properly restrained.

23 Test Time The review session has now come to an end, now it is time to take the test. Please take out your pencil, and paper which has been provided for you in the folder. You will have 10 minutes to complete the test. When you are done raise your hand, and one of the trainers will be over to collect your test.

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