By: Haylie Shipley
How to treat Illness: by managing any complications until it passes. You can take pedialyte to help with deydration. Also maintaing a healthy diet will help you feel better faster.
Foods associated: reheated meats, raw meat, raw vegetables, soups, gravies, and stews
Foreign objects in your food
This is prevented by having
people insepect your foods
before being served it
when you have been exposed to chemicals in the workplace such as bug sprays, or cleaning compounds.
You can prevent these hazards by not spraying them next to items in the kitchen, wear gloves when using cleaning products, and label the chemicals.
direct contamination- when one type of food touches the other
Cross contamination- when bacteria is transferred from one food to another
How to avoid contamination- wash utensils, cook foods to safe temperture, keep raw foods seperate from cooked, and keep meats seperate from other types of food
Wash hands before and after
wash hands before eating
wash hands after using the
FATTOM - Food Acidity Temperture Time
Fattom are the conditions where
foodborne pathagens can grow
Internal cooking tempertures
ground beef - 160
stuffed poultry- 165
three ways to thaw food
The safest way is in the refrigerator.
Perishable food should not be left out for more than two hours.
one stage cooling method- foods should be cooled below 41 degrees for 4 hours
two stage cooling method- foods should be cooled below 70 degrees for 2 hours then 41 degrees for 4 hours
hot foods holding temperture- 135 degrees or above
cold foods holding temperture- 41 degrees or below
preventing cuts - keep hands clean
and dry, keep knives sharp, and do
not let work area become cluttered
Wear approaite clothes in kitchen
Do not add water to a grease fire
make sure floor is non slipperly and non glare
make sure all cabinets are closed when not in use
elimate all throw rugs
Keep electrical appliances away from water
keep electrical appliances by the outlet
do not pull the cord when unplugging the appliance