Food Safety
Disease that is transmitted from people through food
What is a Foodborne Illness.
Wet, Apply, Scrub, Rinse, & Dry
Steps in washing your hands
Milk & Dairy products, Shell Eggs, Sliced Melons, and Baked Potatoes.
Food that can become unsafe
6 inches off the floor and away from walls
Food and Nonfood Items
Preventing the spread of pathogens
Clean and Sanitize the surfaces
Biological, Chemical & Physical
What are the three types of Hazards from enviroment.
10-15 Seconds
How long we wash hands.
41 and below
What cold food is held or received at.
This will keep contaminants out
Wrap or cover food before storing it.
Walls, floors, ceiling or garbage containers.
Should be cleaned only
Transferring pathogens from one surface or food from another.
What is Cross - Contamination.
Using Restroom, Taking out Trash, Leaving and returning to the kitchen.
The times when you should wash your hands.
165 Degrees
What food is reheated to.
Providing separate utensils for each item.
helps prevent cross contamination
Surfaces that touch food should be ?
Cleaned & Sanitized (cutting boards, knives, etc.)
You need to work safe to prevent ?
Foodborne illness
Trash Can, Soap, Water, Hand Towel
What your hand washing station needs
Date mark indicates when it should be Sold Eaten or thrown out.
If it well be held for 24 hours or longer.
Bare hands or a glass should never be used for
Scooping Ice
When should you clean and sanitize
Before working with a different food.
Physical Contaminants
Wood, Metal, Hair & plastic.
Hair covering, Clean Clothes and Apron
What to wear to work.
Food should be rotated in storage
what is FIFO
Used to dump dirty mop water and other dirty liquids
What is a Service Sink with drain.
After 4 hours of constant use.
You should clean and sanitize