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					Food Safety- It’s in Your
       Hands
             Food Safety
Foodborne illness-
• occurs when a person eats food that has
  been contaminated with microorganisms
  such as bacteria, viruses or parasites
• often referred as food poisoning
Symptoms of Foodborne Illness
•   Diarrhea
•   Nausea
•   Stomach cramps
•   Vomiting
•   Headache
•   Fever
            People at Risk
•   Young
•   Elderly
•   Pregnant Women
•   Compromised Immune System
                Outline
• Reinforce what you already know
• Remind you about what you forgot
• Teach you something you didn’t know
•   COOK
•   CLEAN
•   CHILL
•   SEPARATE
Cook
 How do you know what is “right”?
Foods are properly cooked when:

• They are cooked for adequate time at
  adequate temperatures.

• Hot foods should be kept Hot;
  Cold should be kept cold.
                                  www.fighttheflu.org
           Some Hot tips..
• Make sure your food is cooked thoroughly.
• Cover food, stir and rotate!!
• Use a thermometer to check for internal
  temperature.
• Wash your food thermometer.
• Cook at safe temperatures.


                               http://img.alibaba.com/photo/10340283/Food_
                               Thermometer.jpg&imgrefurl
                 Clean
• Always wash hands

• Always wash untensils

• Wash fruits and vegetables

• Rid Bacteria
                  Clean
• Use Bleach or disinfectant

• Use paper towels or change dishcloths

• Throw out old cutting boards

• Cut damaged areas off food produce
                     Chill
• Refrigerate foods
  ASAP
• Don’t crowd the fridge
• Thaw foods with
  caution
• Divide and conquer
  your left-overs
• Be picky with
  temperature settings
                        Chill
• Avoid the “Danger Zone”
• Tips:
  – Place perishable foods on ice when
    serving them
  – Keep meats, fish and poultry at the bottom
    of the fridge when thawing to prevent drip-
    contamination
  – Be cautious when packing food
               Separate
• Eliminate cross contamination
• Use separate cutting boards for raw meat
  and vegetables
• Use different utensil
• Wash hands, countertops, cutting boards,
  and utensils after handling raw meats
• Use a separate plate for cooked meat
                  Separate
•   Shopping
•   Storage
•   Serving
•   Replace dish towel daily
•   Use bleach santizer
•   Wash everything
•   Use paper towels or change dishcloths
•   Eliminate cross contamination
•   Separate everything!
•   Avoid the “Danger Zone”
•   Make sure your food is cooked thoroughly
•   Use a thermometer to check for internal
    temperature.

				
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posted:4/8/2010
language:English
pages:18