Food Safety: Scientific discipline describing preparation storage and handling of food in ways that prevent food borne illness.

You will be working in a position that has the potential to make many people sick.

Time Temperature Abuse: is what happens when potentially hazardous foods are left in the temperature Danger Zone for too long.

135-41f danger zone temperature for bacteria to grow. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous food and need special handling care.
Above 135f is safe.

Hazards to food.

- Biological viruses, harmful bacteria, parasite, fungi

- Chemical cleaners sanitizers, polishes, machine lubricants, toxic metals

- Physical hair, dirt bandages metal staples, broken glass, natural objects

How does food become unsafe.

- Time temperature abuse

- Cross contamination - physical chemical or bio hazards are transferred from one food or surface to another.

- Poor personal hygiene. - don't wash hands come to work sick cough or sneeze on food.

Three critical factors that contribue to unsafe food and they are preventable.

(QUIZ)

1.Separate Equipment

2.Cooked vs Raw Foods

Prepare food at different times

3.Clean and Sanitize

Workers and Contamination: Workers can introduce bacteria viruses and parasite into food and beverages.

"Suds it Up"

(QUIZ)

Change gloves every 4 hours

Cover cuts wounds and sores.

Single-use Gloves

Use non-latex glvoes

Change gloves when they tear, before beginning a new task, every four hours when doing the same task, after handling raw meat, fish or poultry.

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