How food becomes unsafe
Three types hazards that make food unsafe
Biological, Chemical and Physical
What is Poor Personal Hygiene
Transferring pathogens from your body to food.
Practice Good Personal Hygiene
Don't transfer pathogens from body to food.
The 5 steps to wash your hands
Wet hands and arms, Apply soap, Scrub hands and vigorously, Rinse hands and arms thoroughly and Dry hands and arms
What is biological hazards?
These are tiny forms of life you can't always see taste or smell
What is Cross Contamination
Transferring pathogens from one surface or food to another
Control the Time and Temperature of Food
Don't let food stay too long at temperatures that are good for pathogen growth
When to Wash Your Hands?
Using the restroom, touching your hair, face or body, Handling raw meat, poultry or seafood(before and after), Touching clothing or aprons, Sneezing, coughing, or using a tissue.
What is Chemical Hazards?
Chemicals in your operation can contaminate food
What is Time Temperature Abuse
Letting food stay too long at temperatures that are good for pathogen growth
Prevent Cross Contamination
Don't transfer pathogens from one surface to another
After washing your hands
Use a paper towel to turn off the faucet, use a paper towel to open the restroom door.
What is Physical Hazards
Occur naturally in food
What is Poor Cleaning and Sanitizing
Transferring pathogens from incorrectly cleaned surfaces to food
Clean and Sanitize Surfaces Correctly
Keep everything clean and clean and sanitize anything that touches food.
How much should you wash your hands?
Wash your hands for 20 seconds.
What objects fall into food to create physical hazards
Metal shavings staples dirt and glass
What are the 4 things people can do to make food unsafe
Leaving raw chicken breasts on a prep table to thaw
Give a example of Poor Personal Hygiene
Sneezing on a salad