Transcript 1.01 Food Sanitation vs Safety_Hinklex

1.01 Y FOOD SAFETY
VS. FOOD SANITATION
1.01Y
Food Sanitation vs. Food Safety
1
What’s the difference?
Food safety is how food
is handled to prevent
foodborne illness.
Food sanitation is the
cleanliness of equipment
and facilities.
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Food Sanitation vs. Food Safety
2
What does TCS mean?

Time Temperature Control for Safety
Food Safety
Food safety is how food is handled
to PREVENT foodborne illness.
This includes:
 Food preparation methods
 Cooking
 Chilling
 Serving
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Food Sanitation vs. Food Safety
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Food Preparation Methods
 Raw foods must be kept separate from
ready to eat foods to PREVENT cross
contamination.
To PREVENT Food Borne Illness:
Food must be kept out of the temperature
danger zone.
40°-140° for personal/home
41°-135° for food service
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Food Sanitation vs. Food Safety
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Cooking Food

Meats should be cooked to the proper
internal temperature to prevent foodborne
illness.
 The temperatures for cooking ground beef
and chicken are:
o
o Ground Beef 160 home/155° for food service
o
o Chicken 170 home /165° for food service
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Food Sanitation vs. Food Safety
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Serving Food
• Food should be served as quickly as possible
after preparation and held at:
o 135° for Food Service and
o 140° Personal/Home Use
•Food should be kept cold if serving from a food
bar and held at :
o 41°for Food Service and
o 40° for Personal/Home Use
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Food Sanitation vs. Food Safety
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Chilling Food
o
 Foods must be chilled to below 40 home/personal
use and 41° for food service to prevent foodborne
illness.
 Foods should be cooled in small containers to
help speed the cooling process.
 Foods that are chilling should be covered to
prevent cross contamination.
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Food Sanitation vs. Food Safety
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Food Sanitation
Food sanitation is the cleanliness
and maintenance of equipment
and facilities.
It is important for the safety of
lab members and the preparation
of food.
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Food Sanitation vs. Food Safety
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Food Sanitation cont.
The areas of food sanitation
include:
 hands
 pots and pans
 appliances & kitchen utensils
 food preparation/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:
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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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Food Sanitation vs. Food Safety
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Requirements for
Appliances Sanitation
• 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 and other hazards.
 Food storage areas must be:
• kept clean
• able to be covered
• away from the wall and
off of the1.01Y
floorFood Sanitation vs. Food Safety
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Q-1
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When preparing foods, how can one keep TCS
foods safe by using food safety PROCEDURES
COMPARED to food sanitation PROCEDURES?
TCS foods can be kept safe with the food safety
procedures during preparation, cooking, chilling
and serving. This includes keeping TCS foods out
of the temperature danger zone, during all of
these areas.
Food sanitation refers to the cleanliness of
preparation areas, food preparation utensils and
food storage areas.
Q-2
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When preparing foods, how can food sanitation
PROCEDURES keep TCS foods safe
COMPARED to food safety PROCEDURES.
TCS foods can be kept safe through the use of
food sanitation methods such as the proper
cleaning of food preparation areas, appliances
and utensils. These areas can contribute to cross
contamination by harboring bacteria.
Food safety keeps TCS foods safe through
preparation methods.
Q-3
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Compare food safety methods with food
sanitation methods for preparing chicken.
Chicken should be kept separate from ready-toeat foods during the food preparation process. It
should be cooked to a temperature or 165 °F to
ensure it is cooked thoroughly
When preparing chicken all pots and pans,
cooking and serving utensils, and food
preparation areas must be kept clean. These also
must be cleaned thoroughly after the preparation
is completed.