food & nutrition for you suzanne weixel and faithe wempen chapter 8 sanitary food handling and...
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Food & Nutrition for You
Suzanne Weixel and Faithe Wempen
Chapter 8
Sanitary Food Handling and Food Safety
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2
Foodborne Contaminants and Related IllnessesBacteria can be classified by shape.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3
Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4
Common Illnesses Caused by Foodborne HazardsCampylobacter is transmitted via poultry products.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5
How Pathogens Infect FoodsThe temperature danger zone in which pathogens thrive and reproduce.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.6
Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100F/38C), wet hands and forearms.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7
Grooming and Hygiene for Safe Food Preparation 2 Apply an antibacterial soap.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8
Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9
Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10
Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11
Grooming and Hygiene for Safe Food Preparation6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12
Cleaning and Sanitizing Surfaces and EquipmentThe three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13
Purchasing, Receiving, and Storing FoodsSample of a label used to identify and date foods after preparation.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14
Cooling Hot Foods for StorageUse an ice bath to chill foods quickly.
Food & Nutrition for YouSuzanne Weixel and Faithe Wempen
© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15
Commercial Food Service InspectionA HAACP system flowchart.