1 01 Y FOOD SAFETY VS FOOD SANITATION

1. 01 Y FOOD SAFETY VS. FOOD SANITATION 1. 01 Y Food Sanitation vs. Food Safety 1

What’s the difference? Food safety is how food is handled to prevent foodborne illness. Food sanitation is the cleanliness of equipment and facilities. 1. 01 Y Food Sanitation vs. Food Safety 2

Food Safety Food safety is how food is handled to prevent foodborne illness. This includes: § Food preparation methods § Cooking § Chilling § Serving 1. 01 Y Food Sanitation vs. Food Safety 3

Food Preparation Methods § Raw foods must be kept separate from ready to eat foods to PREVENT cross contamination. § Food must be kept out of the temperature danger zone 40°-140° for personal/home 41°-135° for food service and use to PREVENT foodborne illness. 1. 01 Y Food Sanitation vs. Food Safety 4

Cooking Food § Meats should be cooked to the proper internal temperature to prevent foodborne illness. § The temperatures for cooking ground beef and chicken are: o Ground Beef 160 home / 155° for food service o Chicken 170 home / 165° for food service 1. 01 Y Food Sanitation vs. Food Safety 5

Serving Food § Food should be served as quickly as possible after preparation and held at 135° for food service 140° personal/home use § Food should be kept cold if serving from a food bar and held at 40° for personal/home use and 41°for food service. 1. 01 Y Food Sanitation vs. Food Safety 6

Chilling Food o § Foods must chilled to below 40 home/personal use and 41° for food service to prevent foodborne illness. § Foods should be cooled in small containers to help speed the cooling process. § Foods that are chilling should be covered to prevent cross contamination. 1. 01 Y Food Sanitation vs. Food Safety 7

Food Sanitation Food sanitation is the cleanliness and maintenance of equipment and facilities. It is important for the safety of lab members and the preparation of food. 1. 01 Y Food Sanitation vs. Food Safety 8

Food Sanitation cont. The areas of food sanitation include: § hands § pots and pans § appliances § kitchen utensils § food preparation areas § food storage areas 1. 01 Y Food Sanitation vs. Food Safety 9

Pots and Pans For the safety of lab members and proper food preparation pots and pans : § must be clean § have secure handles § should have flat bottoms § lids must have handles § made from food grade metal 1. 01 Y Food Sanitation vs. Food Safety 10

Appliances • Appliances that are not working properly are a danger to anyone who is operating them. • Appliances that have cracks and crevices can harbor bacteria that can cause a foodborne illness. 1. 01 Y Food Sanitation vs. Food Safety 11

Appliances cont. • It is important that appliances: § be smooth and easy to clean § attachments should be used properly 1. 01 Y Food Sanitation vs. Food Safety 12

Kitchen and Serving Utensils • Both kitchen and serving utensils must be: § easy to clean § made from food grade metal § nonporous 1. 01 Y Food Sanitation vs. Food Safety 13

Food Preparation Areas Food preparation areas have the potential for cross contamination of food. To PREVENT this food preparation areas: § must be easy to clean § must be non-porous § be free from cracks and crevices 1. 01 Y Food Sanitation vs. Food Safety 14

Food Storage Areas § Food storage areas protect food from cross contamination from bacteria and other hazards. § Food storage areas must be: • kept clean • able to be covered • away from the wall and off of the floor 1. 01 Y Food Sanitation vs. Food Safety 15

1. 01 T Food Sanitation 1. 01 T Food Sanitation

Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for 10 -15 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. 1. 01 T Food Sanitation 17

Kitchen Equipment Kitchen equipment should be: • Clean • Properly working 1. 01 T Food Sanitation 18

Cleaning • Dishes should be washed in hot soapy water, rinsed and air dried. • Dish cloths and sponges should be changed regularly. 1. 01 T Food Sanitation 19

Sanitizing • Equipment can be sanitized with one teaspoon of bleach in a gallon of water. Surfaces should be sanitized regularly. • Sanitation is to clean equipment in a way that kills germs and parasites. 1. 01 T Food Sanitation 20

Pests • Pests lead to the spread of germs and bacteria to food surfaces, equipment and food. • Pest infestation lead to the loss of food in labs. 1. 01 T Food Sanitation 21

Pest Control Pests can be controled by: • Cleaning up leftover foods. • Removing garbage regularly. • Keeping doors closed and windows shut. 1. 01 T Food Sanitation 22