safety & sanitation. objectives identify ways foods become contaminated define different types...
TRANSCRIPT
Objectives
• Identify ways foods become contaminated• Define different types of food borne illnesses• Ways to prevent food poisoning• How to prevent kitchen accidents
Sanitation:* keeping foods free from
contamination
Safety:* practicing safety procedures to
prevent accidents.
Foodborne Illnesses
• most cases are mistaken for the “flu”because -
• food does not look or taste bad even though
• soil, insects, humans and cooking tools transfer contaminants to foods
• caused by bacteria, parasites & viruses
Parasites – need host to survive
• Roundworms (Trichinosis)- undercooked pork• Protozoa – (Giardia) – water contaminated
with feces of infected animals
Cross Contamination
Food To Food- Raw food comes in contact with cooked food*Meat drippings from raw meat drip onto
cooked vegetables* Raw chicken on grill touches steak that is
cooked
People to Food• Handling food after using toilet• Touching raw meat and then preparing other
foods• Wiping a counter with towel and then using it
to dry your hands
Equipment to Food• Using unclean equipment to prepare food• Using cutting board & same knife to prepare
different foods, such as cutting chicken & then making a salad
• Storing cooked food in a container that previously stored raw food.
Temperature Guide for Food Safety
Danger Zone: 40 – 140 F
Do Not Leave Food Out forMore Than 2 Hours at Room Temperature !