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food and kitchen safety

Foodborne Illness-An incident in which two or more people experience a similar illness after ingestion of a common food

https://wwwn.cdc.gov/nndss/conditions/foodborne-disease-outbreak/case-definition/2011/

how illness is spread- by direct contact with someone

 

how to prevent contamination- remind people to was hands, clean and sanitize work area, purchase prepared food.

 

ccommon synptoms- fever, chills, vomiting 

 

foods associated with illness- 1 hamburger could be from hunfreds of of animals.

https://www.cdc.gov/foodsafety/foodborne-germs.html

Contamination-the action or state of making or being made impure by polluting or poisoning

 

cross contamination- when bacteria transerf to on food to another

avoding them- keep workplace clean 

www.health.state.mn.us/foodsafety/clean/xcontamination.html
 
 

Chemical and Physical hazards

chemical-exposed chemicals to workplace 

 

how to prevent them- reduce or eliminate chemicals if possible

 

Physical- evnivormental hazards that are harmful 

 

how to prevent it- 

Clean vs Sanitary

clean- the soil and food is

 

visibly removed.

 

Sanitary- they are cleand for a

safe level

 

examples- puting them in the dishawer to make them sanitized and hand washing them to make them clean

hand washing

you should wash hand before preparing food, after using the bathroom, and if you are sick

Dishwashing by hand

Danger Zone 

what is FATTOM

Food

acidity

tempeture

time

oxygen

moisture

ground beef- 2 hours

 

poultry- 2 hours

 

stuffed poultry- 2 hours 

Thawing- let it sit in the refridgerator