Transcript SANITATION - Saint Paul Public Schools

SANITATION
COVERT OPERATIONS
 Meet BAC, he’s small but dangerous,
one might even say a terrorist, he
sneaks up and makes people sick
without their knowledge.
 You can’t see him coming, smell him
once he’s here, or feel him until it’s too
late!
 he and millions more like him may
already be here:
 Invading the food you eat
 Sliming up kitchen surfaces
 Dirtying knives and other utensils you
use
Fight BAC
 You have the power to Fight BAC!
 You can wage the war to keep food safe from
harmful bacteria.
 It's as easy as following four simple steps:
Fight BAC
Be a Superhero
Clean
Separate
Chill
Cook
CLEAN
Wash hands and surfaces often!
 Head them off at the pass,
a simple dose of soap and
hot water gets rid of many
of the little critters!
 Wash hands before
handling food, and after
using the bathroom!
 Wash surfaces before and
after contact with food!
 Wash knives and utensils
between risky and nonrisky foods!
Risky & Non-Risky Foods
“What are those?” you ask.
 Risky Foods are foods that
bacteria like, they have food,
water, and a comfortable
environment for the bacteria
to live in.
 Examples:
 Meats & protein based foods
 Cooked fruits & vegetables
 Grains that are cooked and
moist
 Food that is not too warm or
too cold (more on that later)
Now for Non-Risky
• Non-risky foods are those
that are not comfortable
for bacteria.
• Examples:
– Baked goods, too dry
– Heavily sugared or salted
foods, water not available to
bacteria
– Acidic foods
– Raw vegetables and most
fruits.
S E P A R A T E
don’t Cross-Contaminate
 Improper handling of
raw meat, poultry, and
seafood can create an
inviting environment for
cross-contamination
 If not kept away from
cooked food or food
that is served raw,
bacteria, that yucky
germ known as BAC!,
can spread to food and
throughout the kitchen.
S E P A R A T E
don’t Cross-Contaminate
Keep it Clean
• Lather Up - Wash hands,
surfaces, and utensils
between raw meat and
other food.
• Take Two - Use two
separate cutting boards for
risky & non-risky foods
• Clean Your Plate - Never
put cooked food back on
the same plate or cutting
board used for raw meat.
Watch those juices
• Safely Separate - Store
raw meat separate from
other food
• Seal It - Be sure to seal
raw meat well so the juices
don’t drip on other food.
• Sauce for Marinade
Juices used to marinate
meat in should either be
thrown away or heated to a
boil.
Danger Zone
Meet the Danger Zone
• The Danger Zone is the
temperature range in which
bacteria lives and grows
best.
• The Danger Zone is
between 40° F and 140° F
• Keep foods out of the
Danger Zone.
CHILL
• Cold temperatures
keep most harmful
bacteria from growing
and multiplying . . .
• Be sure to refrigerate
foods quickly!
• Do not wait for food to
cool down to
refrigerate.
Follow the 4 cool
rules:
1. The Chill
Factor~
Refrigerate or
freeze
perishables,
prepared foods,
and leftovers
within 2 hours or
less. Marinate
foods in the
refrigerator.
Follow the 4 cool
rules:
2. The Thaw
Law— Never
defrost food at room
temperature.
Thaw food:
– in the refrigerator,
– in cold water, or
– in the microwave if
you’ll be cooking it
immediately.
Follow the 4 cool
rules:
3. Divide and
Conquer
Separate large amounts
of leftovers into small,
shallow containers for
quicker cooling in the
refrigerator.
Follow the 4 cool
rules:
4. Avoid the Pack Attack
Don’t over-stuff
the refrigerator.
Cold air must
circulate to keep
food safe.
COOK
Cook It Right . . .
• Foods are properly cooked
when they are heated
– for a long enough time
– at a high enough
temperature —
• This kills harmful bacteria
that can cause food borne
illness.
• These temperatures vary,
depending on the food.
COOK
...And Keep It Hot
When serving up hot food
buffet-style, remember . .
• On a buffet table, hot
foods should be kept at
140° F or higher.
• Keep food hot with
chafing dishes, crock
pots, and warming
trays.
PICNIC
When bringing hot soup, chili, or
crab dip to an outdoor party . . .
• Keep it all piping hot before serving.
• Before the party, place these foods in
insulated thermal containers.
• Keep containers closed until party
time.
COOK
“Eating Out” Tip of the Day
• Choose menu items that
are thoroughly cooked.
• If it appears that any food,
such as beef, pork,
chicken, fish, or eggs, has
not been thoroughly
cooked, return the food for
additional cooking.
COOK - cooking tips
• Thumbs Up for “Thermy
TM”— Use a clean food
thermometer, which
measures the internal
temperature of cooked
foods, to make sure meat,
poultry, egg dishes,
casseroles, and other
foods are cooked all the
way through.
COOK - cooking tips
Microwave Musts—
• When cooking in a
microwave oven, make
sure there are no cold
spots in food where
bacteria can survive.
• For best results, cover
food, stir, and rotate for
even cooking. If there is
no turntable, rotate the
dish by hand once or twice
during cooking.
COOK
Shake, Rattle, and
Roll
• Bring sauces, soups,
and gravies to a rolling
boil when reheating.