food safety 101

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Food Safety 101 UCOP November 2011 Safety Meeting

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Food Safety 101. UCOP November 2011 Safety Meeting . Foodborne Illness. Flu-like symptoms: Nausea Vomiting Diarrhea Fever. Caused by Bacteria or other pathogens in food. Wash Those Hands!. Soap and Warm Water Rub for 15-20 Secs . - PowerPoint PPT Presentation

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Page 1: Food Safety 101

Food Safety 101

UCOP November 2011 Safety Meeting

Page 2: Food Safety 101

Foodborne Illness

Flu-like symptoms:• Nausea• Vomiting• Diarrhea• Fever

Caused by Bacteria or other pathogens in food

Page 3: Food Safety 101

Wash Those Hands!

• Soap and Warm Water• Rub for 15-20 Secs.Remember to wash under finger nails, between fingers and exposed portions of wrists and arms• Rinse & Dry with Paper

Towels• Wash Hands Again

After Any Act of Contamination

Page 4: Food Safety 101

Clean and Sanitize Use Clean & Sanitized

Equipment & Utensils When Preparing Food

Use Wipes After Washing & Rinsing for Optimal Effectiveness

Page 5: Food Safety 101

Which of these are safe from bacteria?

Page 6: Food Safety 101

Keep Hot Foods Above ___oF57 oF100 oF120 oF135 oF

Use Food Probe Thermometer to Ensure:

Raw Poultry is Cooked to At Least 165oF

Ground Beef is Cooked to At Least 155oF

Pork, Fish, Steak, and Eggs are Cooked to At Least 145oF

Page 7: Food Safety 101

Keep Cold Foods Below ___oF60 oF51 oF41 oF25 oF

Cool Hot Food Rapidly From 135oF to 41oF within 4 Hours By:

• Dividing into Smaller Portions; Placing into Shallow Containers

• Add Ice as an Ingredient and/or Frequent Stirring

• Refrigerate

Page 8: Food Safety 101

Limit time food is exposed to Room Temperature to:

Less than 6 hours Less than 4 hours Less than 2 hours

Discard Food Left Out Beyond the 4-Hour.

Dairy products, eggs, and mayonnaise should be kept at room temperature a maximum of 2 hours.

Page 9: Food Safety 101

Let’s Talk Turkey!! Thawing Frozen – 24 Hours for

Every 4-5 Pounds (In Refrigerator 40oF or Below)

Oven Temperature No Lower Than 325oF

Cooked to 165oF Internal Temperature Innermost Part of Thigh &

Wing and Thickest Part of the Breast

Refrigerate Leftovers within 2 Hours Use Gravy within 1 to 2 Days Use Turkey & Stuffing within 3

to 4 Days

Page 10: Food Safety 101

In Case of Suspected Foodborne Illness

Preserve the evidence Seek treatment as necessary Contact local Health

Department Contact the USDA Meat &

Poultry Hotline at:

1-888-MPHotline e-mail Address:

[email protected]