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Food Safety Works Safe Food Handler Training for Food Workers

Adapted from

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Food Safety Works Safe Food Handler Training for Food Workers

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    2. Adapted from Step Up Food Sanitation by the Larimer County Department of Health and Environment Fort Collins, CO in collaboration with the Department of Food Science & Human Nutrition Cooperative Extension Colorado State University Fort Collins, CO Developed 5/01. Revised 12/02 and 12/04. Reviewed by Colorado Department of Public Health and Environment. This material is partially funded through the Cooperative State Research Education and Extension Service of the United States Department of Agriculture, project no. 99-1560-0784. Project Contacts: Mary Schroeder, M.S., R.D. and Patricia Kendall, Ph.D., R.D Call (970) 491-7334 or visit www.colostate.edu/orgs/safefood

    4. Is Food Safety Important? YES! It protects you, your customers and your co-workers. Its required by law. Its good business.

    5. How Foods Become Unsafe Poor Personal Hygiene Cross Contamination Time/Temperature Factors Improper Cleaning and Sanitizing

    6. ____________________ THE EMPLOYEE: WORKING CLEAN ____________________

    7. Personal Hygiene

    12. Attend to Accidents Immediately

    14. ___________________ CROSS CONTAMINATION ____________________

    15. During Food Storage and Food Preparation

    16. Other Ways to Prevent Cross Contamination

    18. ____________________ FOOD AND TEMPERATURES ____________________

    19. Formula for Foodborne Illness

    20. Potentially Hazardous Foods

    22. Thawing Frozen Food Refrigerator (At 41 F or lower) Running Cool Water (70 F or lower) Microwave (If will be cooked immediately) Cooking (As part of the cooking process)

    24. Using a Food Thermometer Insert stem into thickest part of the food. Hold for at least 15 sec. to read accurate temperature.

    25. Calibrating a Stem Thermometer

    26. Minimum Safe Cooking Temperatures Poultry and Stuffed Meats: 165F Ground Beef /Pork: 155F x 15 sec. Beef and Pork Roasts: 145F x 4 minutes* *Regulations vary. Check for guidelines used. Seafood: 145F Egg Dishes (non-meat)/Custards/Sauces: 145F Meat Casseroles: 155F to 165F Microwaved and Reheated Foods: 165F

    28. Cooling Food Safely Hot foods must be cooled QUICKLY: From 135 F to 70 F in 2 hours. From 70 F to 41 F in 4 hours.

    29. Reheating Food Safely Reheat to an internal temperature of 165 F within two hours. If food has not reached that temperature within two hours, throw it away. Use only equipment that has been designed for reheating.

    30. Serving Food Safely COLD food holding: 41 F or below. HOT food holding: 135 F or above.

    31. Holding Foods for Service

    32. ___________________ CLEANING VS. SANITIZING ___________________

    35. When to Clean and Sanitize

    39. Cleaning and Sanitizing Large Equipment

    40. Safe Food Handler Rules Practice good personal hygiene. Learn to use food thermometers. Know temperatures for handling food. Keep hot food HOT and cold food COLD! Limit time spent in the temp. danger zone. (41 F. to 135 F.) Properly clean and sanitize to prevent contamination.

    41. Remember Serving safe food starts with YOU!

    42. Circle True or False

    43.

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