kitchen sanitation & food borne illness h267 foods chapter 6
TRANSCRIPT
Cross Contamination
• The transfer of bacteria or harmful substances to food via hands, equipment, surfaces, or cleaning cloths.
Preventing FBIs
• Personal Cleanliness
• Kitchen Cleanliness
• Temperature Control
• Be Careful with Potentially Hazardous Foods
Personal Cleanliness
• Wash hands with soap & water 20 sec.• Tie back hair/Do not touch hair or face• Wear clean clothing• Cover open sores• Cover coughs & sneezes/Wash hands
• Do not taste while cooking• Wash hands after handling raw foods
Kitchen Cleanliness
• Keep work area clean and neat
• Wash & dry all utensils, equipment, dish towels & surfaces with warm water & soap
• Sanitize surfaces with bleach water
• Wash all utensils & equipment after it comes in contact with raw foods
Temperature Control
• Temperature Danger Zone – 40-140– Bacteria grows
best
• Food should not sit more than 2 hours
Temperature Control
• Thaw foods in refrigerator or microwave
• Do not eat undercooked meat, poultry, or eggs.
Potentially Hazardous Foods
• high moisture content• low acid content• meat, poultry, dairy,
eggs, Ready to eat fruits and vegetables
• must be kept out of the temperature danger zone