Transcript Handle food properly

Knockouts
Bar & Grill
Salvador Hernandez
Kaitlin Miotke
Jennah Reyes
Justin Perryman
RJ Heston
Food Safety Regulations
The Health Department will send out inspectors to make sure that the
restaurant is following the proper guidelines. Inspectors will give
fines for minor violations and can shut down restaurants for major
violation
Every restaurant needs a flow chart that charts every step of the food’s
journey from when the restaurant received the food to when the
customer is being served
How to Handle Foods Properly
Prevent cross-contamination: Bacteria can spread from one food
to another throughout the kitchen and can get onto cutting boards,
knives, sponges, and counter tops. Keep raw meat, poultry, seafood,
and their juices away from all ready-to-eat foods
Handle food properly: Always wash your hands for at least 20
seconds with warm, soapy water before and after handling raw meat,
poultry, fish etc. Wash your hands after using the bathroom,
changing diapers, or touching animals
ALWAYS wash your hands before and after handling food
How to Prepare Foods Properly
• Cook food to the appropriate internal temperature. Use a meat
thermometer to be sure. Foods are properly cooked only when
they are heated long enough and at a high enough temperature to
kill the harmful bacteria that cause illnesses
• Maintain hot cooked food at 140°F or higher
• Reheat cooked food to at least 165°F
• Never defrost food on the kitchen counter.
How to Prepare Foods Properly
(Cont.)
• Never let food marinate at room temperature.
• Divide large amounts of leftovers into small, shallow
containers.
• Remove the stuffing from poultry and other meats
immediately.
• Wash all pakaged, unpackaged, and not marked "prewashed" fruits and vegetables.
How to Store Foods Properly
• Refrigerate foods promptly.
• Keep cold food cold and hot food hot
• Refrigerate or freeze.
• Do not pack the refrigerator.
Avoiding Food Contamination
Their are many important procedures you have to follow in a
restaurant.
A microwave is another way to thaw foods.
Food items such as meats and poultry must be cooked to the correct
temperatures.
Salmonella
• Salmonella: rod-shaped Gram-negative enterobacteria
Shigella
Shigella: an acute infection of the intestine by shigella bacteria.
Hepatitis A
• Hepatitis A: an acute but benign form of viral hepatitis caused by an
RNA virus that does not persist in the blood serum.
Campylobacter
• Campylobacter: Any bacteria of the genus Campylobacter.
Listeria
Listeria: A bacteria usually found in contaminated food.
Norovirus
• Norovirus: Norovirus is an RNA virus
that causes approximately 90% of
epidemic non-bacterial outbreaks of gastroenteritis around
the world.
Be Clean
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Always wash hands before and after handling raw meats
After using the restroom
After changing diapers
Before handling ANY foods
ALWAYS WASH YOUR HANDS!
Works Cited
http://whatscookingamerica.net/FoodSafety.htm
http://www.ehow.com/how_3390921_handle-food-properly.html
http://www.wrongdiagnosis.com/f/food_poisoning/subtypes.htm