Warm-up: What is the single most important thing you can do to insure that the food you make is safe to eat?

Transcription

1 Warm-up: What is the single most important thing you can do to insure that the food you make is safe to eat?

2 Washy Washy Clean 1:06

3 Safety and Sanitation

4 Content/Concepts A. Understand and utilize correct hand washing and personal hygiene. B. Correctly use proper preparation techniques and store food and equipment properly. C. Demonstrate correct cooking temperature use on a variety of products. D. Apply principles of sanitizing to common cooking tools and equipment.

5 Content/Concepts E. Identify and troubleshoot for potentially hazardous food F. Identify national, state and local agencies responsible for safety and sanitation G. Understand the process for industry certification H. Understand the Hazard Analysis for Critical Control Points (HACCP) system and it's application to the flow of food.

6 Safety and Sanitation Terms: Accidents: An undesirable or unfortunate happening that occurs unintentionally and usually results in harm, injury, damage, or loss; casualty; mishap. Bacteria: Harmful microorganisms associated with food borne illness. Carried by people, animals, insects, and objects. Contaminated Food: Food that contains harmful microbes. Cross-contamination: Letting microorganisms from one food to get into another.

7 Safety and Sanitation Terms: Danger Zone: The range of temperatures at which most bacteria multiply rapidly between 40 and 140 Fahrenheit. Food Safety: Following practices that help prevent food borne illness and keep food safe to eat. Food borne Illness: Sickness caused by eating contaminated food, sometimes called food poisoning. Sanitation: Keeping work areas free from dirt or bacteria.

8 Personal Hygiene and Professional Attire

9 Personal Hygiene - How to wash your hands: 1. Wet hands and arms. 2. Apply soap. 3. Scrub hands and arms thoroughly (10-15 sec) 4. Rinse under clean running water 5. Dry cleaned hands and arms.

10 E B S AN D H ASH WORK W UST G TO M S N I E N E R LOY RETU P EM F p y soa l p p 2. A a ng w i n n ith ru C]) w s d han 0 F [38 t e 1. W t least 10 (a ter, arms d n a ands h b u scr seconds t o 15 gers, n i f d here, and t a l scrub n fingers y l s u oro, betwee g i V 3. rtips finge ry cl 5. D a ng w ter t lea f or a eane st 10 ms r a d ds an n a h d

11 Hand washing pt.1 6:35

12 Millions of cases of food borne illness are reported each year. 20% of outbreaks originate with food handlers who fail to wash hands properly or at appropriate times.

13 Hand washing pt.1 6:35

14 Each sink is used for its unique purpose. Law dictates where hand sinks are located. -Accessible at all times. -Used only for hand washing. -Equipped with warm water, soap and single use towels. Don t block the hand sink. Don t wash hands in food prep sink. Don t dry with someone else s towel.

15 Hand washing pt.1 6:35

16 Work without jewelry on hands and arms. Water remains running while washing hands. Use nail brush if available. Use a single use towel to dry.

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18 Use foot or towel to open restroom door. Wash before beginning any food prep. After any activity that may cause contamination. List some activities that you must wash your hands before and after...

19 When to wash your hands - Before: Eating or drinking. Handling raw meat, poultry or seafood. Prepping food. Putting on gloves.

20 When to wash your hands - After: Cleaning tables or busing dirty dishes. Handling chemicals. Handling money. Handling raw meat, poultry, or seafood (before and after). Removing chewing gum with your fingers.

21 When to wash your hands - After: Sneezing, coughing, or using a tissue. Taking out garbage. Touching clothing or aprons. Touching your hair, face or body.

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23 Gloves can cause cross-contamination as they are just like hands. Change them after any work that may cause cross-contamination. The rule is at least every four hours. Even with gloves on, you must wash your hands. Never use apron or work towel to dry hands.

24 Fifth Man video 1:06

25 Personal Health

26 Personal Health: Get enough sleep. Exercise regularly. Stay home when ill.

27 Professional Attire

28 Appropriate work attire: Uniform - clean, fits properly. Shoes - clean, polished. Keep jewelry to a minimum. Hair neat and trimmed. Hands clean.

29 Appropriate work attire: Fingernails trimmed and clean with clear or natural nail polish. Teeth clean and breath is fresh. Keep jewelry to a minimum. Use deodorant - Don t be stinky!. No heavy colognes or perfume.

30 Improper Hygiene 5:10

31 Taking care of stinky 2:34

32 What not to do 3:30

33 Identify the faults: Surfaces are a mess. Touching hair in kitchen. Dirty Uniform. Picking nose. Sneezing into hands. Wiping dirty hands on uniform

34 Identify the faults: Drinking and smoking on the job. Cutting food like a crazy lady. Throwing equipment around. Coughed on spoon before using. Picking food off the counter to use. What was the one thing she never did?

35 Wash her hands!

36 Handwashing Day 2:32