Transcript Food Safety

1.01 Y FOOD SAFETY
VS. FOOD SANITATION
1.01Y
Food Sanitation vs. Food Safety
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What’s the difference?
Food safety:
how food is handled to
prevent food borne illness.
Food Sanitation:
the cleanliness of equipment and
facilities.
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Food Sanitation vs. Food Safety
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Food Safety
Food safety: how food is handled to
prevent food borne illness.
 Food preparation methods
 Cooking
 Chilling
 Serving
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Food Sanitation vs. Food Safety
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Food Preparation Methods
 Keep raw foods separate from
ready-to-eat foods to PREVENT
cross-contamination.
 Keep food out of the
temperature danger zone:
 40°-140° for personal/home
 41°-135° for food service to
PREVENT food borne illness.
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Food Sanitation vs. Food Safety
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Cooking Food
 Cook meats to proper internal
temperature:
Ground Beef:
o
160 home
155° food service
Chicken:
o
170 home
165° food service
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Food Sanitation vs. Food Safety
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Serving Food
 Serve food as quickly as possible after
preparation and hold at:
140° personal/home use
135° food service
 Keep food cold and hold at:
40° personal/home use
41° food service
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Food Sanitation vs. Food Safety
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Chilling Food
 Chill to:
o
below 40 home/personal use
below 41° food service
 Cool in small containers to speed the
process.
 Cover to prevent cross contamination.
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Food Sanitation
Food Sanitation: cleanliness and
maintenance of equipment and
facilities.
Important for:
safety of lab members
preparation of food
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Food Sanitation cont.
The areas of food sanitation
include:
 pots and pans
 appliances
 kitchen utensils
 food preparation areas
 food storage areas
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Food Sanitation vs. Food Safety
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Pots and Pans
For the safety of lab members and
proper food preparation pots and
pans :
 must be clean
 have secure handles
 should have flat bottoms
 lids must have handles
 made from food grade metal
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Food Sanitation vs. Food Safety
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Appliances
• Appliances that are not working
properly are a danger to anyone who
is operating them.
• Appliances that have cracks and
crevices can harbor bacteria that can
cause a foodborne illness.
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Appliances cont.
• It is important that appliances:
 be smooth and easy to clean
 attachments should be used
properly
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Food Sanitation vs. Food Safety
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Kitchen and Serving Utensils
• Both kitchen and serving
utensils must be:
 easy to clean
 made from food
grade metal
 nonporous
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Food Sanitation vs. Food Safety
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Food Preparation Areas
Food preparation areas have the
potential for cross contamination of
food. To PREVENT this food
preparation areas:
 must be easy to clean
 must be non-porous
 be free from cracks and
crevices
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Food Sanitation vs. Food Safety
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Food Storage Areas
 Food storage areas protect
food from cross contamination
from bacteria other hazards.
 Food storage areas must be:
• kept clean
• able to be covered
• away from the wall and
off of the floor
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Food Sanitation vs. Food Safety
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