Food Safety is important
Good Personal Hygiene
Good Personal Hygiene continued...
Preventing Cross Contamination
Controlling Time and Temperature
100
A disease that is transmitted to people through
food.
Food borne Illness
100
The whole hand washing process should take at least
20 seconds
100
Hand antiseptics are also known as hand
sanitizer
100
What is cross contamination
Pathogens transferred from one surface or food to another
100
Time and temperature controls means what? 
Limiting how long food spends at incorrect temperatures
200
Bacteria, Viruses, Parasites, Fungi. What type of hazard is this?
Biological Hazard
200
Use running water as hot as you can comfortably stand....
Wet hands and arms.
200
NEVER use a hand antiseptics of
instead of
washing your hands.
200
Keep contaminated food and nonfood items ___ of the operation.
out
200
TCS stands for
Time and temperature control for safety
300
Cleaners, sanitizers, polishes. What type of hazard is this?
Chemical Hazard
300
Apply enough ____ to build up a good lather.
Soap
300
Wait for the antiseptic to ___ before
touching food or equipment and before
putting on ___.
dry
gloves
300
Packaging must be ___ and ___.
intact
clean
300
TCS food must be kept out
of this range.
Temperature danger zone
400
Occur naturally like bones in fillets, fruit pits; objects like metal shavings, staples, dirt, glass, bandages, jewelry.
Physical Hazard
400
Scrub hands and arms vigorously. Scrub them for __ to __seconds. Clean under ___ and between
fingers.
10-15 seconds,
nails
400
What are the components of a hand washing station?
Hot & cold running water • Soap • Single-use paper towels or a hand dryer • Garbage container
400
Reject items if the packaging is ____, water
stained, ____ or discolored.
dirty
leaking
400
If you find food at __________ __________, tell your manager
incorrect temperatures
500
Transferring pathogens from one surface or food to another
Cross Contamination
500
Using running warm water to
Rinse hands and arms thoroughly
500
Wash your hands ___ in a designated ___ sinks.
Only
hand washing
500
Make sure cans you receive are not ____, _____ or have swollen ends.
dented
rusty
500
If you find food at
incorrect temperatures you may need to take
corrective actions.
This can include cooking, ____, or ____ ____ the food.
reheating
throwing out
600
DON’T transfer pathogens from your body to food. We can do this by practicing
Good personal Hygiene
600
Dry hands and arms. Do NOT use your apron or any part of your uniform. Use a ________ or a ________.
Single-use paper towel
hand dryer
600
Do NOT use hand washing sinks for other things.
NEVER dump ___ water in them.
NEVER prep ___ in them.
NEVER wash ____ in them.
dirty
food
dishes
600
Always ____ items if you see signs of
pests.
reject
600
If you are going to control time and
temperature, you will need a ________,
and you need to know the correct way to
use it.
thermometer
700
Don't let food stay too long at temperatures that are good for pathogen growth. We can do this by controlling
Time and Temperature of food
700
Use a _______ to turn off the ____
paper towel
faucet
700
What is ready to eat food?
Food that can be eaten without any further preparation, washing, or cooking.
700
Store food and nonfood items ____ from walls and at least 6 inches off the floor
away
700
Make sure the thermometer is ready to be
used.
It must be ______, ______, ______ and air-dried before using.
Washed
rinsed
sanitized
800
DON’T transfer pathogens from one surface to another. DON’T transfer pathogens from one food to another. This will prevent
Cross Contamination
800
Use a ______ to open the door______.
paper towel
restroom
800
Wearing ______ while handling ready-to-eat
food is one way to prevent
cross contamination
gloves
800
Wrap or ____ food before storing it.
cover
800
What does calibration mean
adjusting a thermometer so it will read temperatures correctly
900
Keep everything clean. ____ and ___ anything that touches food.
Clean and Sanitize
900
Contaminated hands equals....
Spread of pathogens
900
Only use ___ use gloves when handling food.
NEVER ___, wash or ____ gloves.
single
rinse
reuse
900
NEVER use old chemical containers to store ____.
food
900
Check temperatures correctly. Stick the thermometer into the _______ part of the food. This is usually the center
Thickest
1000
How do people make food unsafe?
Purchasing food from unsafe sources
Poor personal hygiene
Time Temperature Abuse
Cross Contamination
Poor cleaning & sanitizing
1000
When to wash your hands?
Starting work • Using the restroom • Handling raw meat, poultry, or seafood (before and after). • Taking out the garbage • Touching your hair, face, or body • Touching clothing or aprons. • Sneezing, coughing, or using a tissue. • Handling chemicals that can make food unsafe. • Clearing tables or busing dirty dishes. • Handling money. • Before putting on gloves at the start of a new task Handling service animals or aquatic animals • Smoking • Eating or drinking. • Chewing gum or tobacco. • Leaving and returning to the kitchen/prep area. • Touching anything else that may contaminate your hands.
1000
When should we change our gloves?
As soon as they become dirty or torn
After handling raw meat, seafood, or poultry and before handling ready to eat foods
Before beginning a different task
Before preparing food for a guest with a known food allergy
After an interruption
1000
Only store ___ in containers
intended for food.
food
1000
Clean and sanitize the thermometer. Wash, rinse, sanitize and air-dry the thermometer ___ using it. Keep its ____ ____ clean.
After
storage case