1 / 16

Food Safety and Sanitation

Food Safety and Sanitation. Chapter 27 Applying Life Skills Page 435. Warm Up. What would you use a colander to do? How would you use a pairing knife? If I had a recipe that served 8 and I wanted 24, what number would I multiply the ingredients by to adjust the recipe?

downsm
Télécharger la présentation

Food Safety and Sanitation

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Food Safety and Sanitation Chapter 27 Applying Life Skills Page 435

  2. Warm Up • What would you use a colander to do? • How would you use a pairing knife? • If I had a recipe that served 8 and I wanted 24, what number would I multiply the ingredients by to adjust the recipe? • If a plain crashed in Kentucky, where would they bury the survivors ?

  3. Teaspoon • Tablespoon • cup • pint • quart • ounce • pound • Fahrenheit

  4. Vocabulary • Foodborne Illness • Bacteria • Cross Contamination • Sanitize • Marinade

  5. How long do you wash your hands before you start cooking? • Do you keep raw meat and poultry separate from other foods?

  6. What is a food borne illness? • A illness cause by eating spoiled food or food containing harmful bacteria • Bacteria are one celled living organisms so small that they can only be see through a microscope.

  7. When harmful bacteria is transferred from one food surface to another it is called • Cross Contamination

  8. Take a minute on your notes to list ways cross contamination occurs.

  9. Experts believe that 85 percent of all foodborne illnesses are avoidable. Taking time to sanitize or clean to get rid of bacteria is the first step in preventing the spread of bacteria. • It takes as little as 5 bacteria to make someone sick.

  10. Activity 1 • Who did it.

  11. Page 437. Sanitation in the kitchen

  12. Personal Cleanliness • Hairnets • Washing your hands • Sneezing and coughing • Clean clothes

  13. Safe Food Preparation • Wash produce thoroughly • Wait before tasting • Thaw food safely • Cook food until done • Pork 160 • Poultry 180 • Ground meat 160-165

  14. Continued • Finish cooking once you start • Heat leftovers properly

  15. Serving Food Properly • Use sauces carefully ( marinades) • Clean serving plates • Serve foods in time • Keep temperatures consistant

More Related