Transcript Sanitary Food Handling PowerPoint

SANITARY FOOD
HANDLING
Ms. Beard
Introduction to Culinary Arts
FIND THE MISTAKES…
 What does Ms. Crazy Teacher do wrong?
 Write down as many things as you can find!
WHY IS FOOD SAFETY IMPORTANT?
 Who eats your food in the lab?
 Who eats food prepared at restaurants?
 Who can sue if food is not prepared correctly?
THREE TYPES OF HAZARDS
 Biological = living organism found in a food
 Bacteria
 Viruses
 Parasites
 Fungi
 Chemical = toxins found in food
 Bug spray
 Fertilizers
 Physical = a foreign object found in food
 Hair
 Nails
FAT TOM
 FAT TOM represents all the perfect conditions that pathogens need to
grow!
 Food
 Acidity
 Temperature
 Time
 Oxygen
 Moisture
DANGER ZONE
 Zone in which
bacteria will quickly
multiply.
41ᵒ F
to 135ᵒ
F
 Need to know this!!!
CROSS-CONTAMINATION
 When a food comes in contact with a biological, physical, or chemical
contaminants while it is being prepared, cooked, or served.
 Most commonly occurs while raw foods are transferred to cooked or
ready to eat foods through a chef’s contaminated hands, equipment, or
utensils.
 Example:
HAND WASHING
1.
Wet Hands using hot water.
2.
Apply soap and lather.
3.
Scrub hands, between fingers, and forearms for at least 20 seconds.
4.
Scrub under your fingernails with a brush.
5.
Rinse hands and forearms under warm running water.
6.
Dry hands with paper towel.
7.
Turn off water with paper towel.
8.
Open door, using towel if necessary.
9.
Discard towel.
http://youtu.be/cCpr11OuYKI
WHEN TO WASH
 When arriving in the lab.
 When arriving back from the restroom.
 After sneezing.
 After touching your face or hair.
 After handling garbage.
 After touching raw meat or poultry.
 After touching animals.
 After touching dirty dishes.
 The list goes on and on…….
 If you aren’t sure….WASH YOUR HANDS!
GROOMING
 Clean uniform
 Keep good bodily habits
 Hair net/hats required at restaurants
 No jewelry except a plain wedding band
 No nail polish or fake nails
 Keep cuts covered with Band-Aids and gloves
WASH, RINSE, SANITIZE
WASTE MANAGEMENT
 Take out garbage as often as it piles up.
 Most restaurants recycle in some way.
 Keep pests away by getting rid of garbage and