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This is keeping pests out of food operations

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This is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution and consumption of the finished product.

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This is the control of recognized hazards and first aid is the treatment given to the victim of sudden injury.

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This is to be aware of potential threats and risks as well as one's employer's safety policies and procedures.

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This is the process in both cooked and raw foods are stored in appropriate conditions and are dated.

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Food allergies are when the body's immune system reacts to a substance, usually a protein in food and intolerances are life threatening.

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This is done to clean dishes and utensils.

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Proper hand Washing is:
1. wet your hands with clean, running water (warm or cold)
2. Lather your hands by rubbing them together with soap
3. Scrub your hands for at least 20 seconds
4. Rinse your hands well under clean, running water
5. Dry your hands with paper towel or dryer

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cause by yeast mold bacteria

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I did not know food HAD to be stored a specific way

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I did not know food HAD to be stored a specific way

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kylei

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if you're hairy wash up to your hairy elbows

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occurs when the body’s immune system reacts to a substance in a food, usually a protein. This sets off a chain reaction within the body.

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wash hands after prep/cooking each food group

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Get professional extermination to lock the pests out without any way of getting to the food

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Get professional extermination to lock the pests out without any way of getting to the food

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kylei

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hot water with soap scrub12 seconds wash for arms and hands for 20 sec.

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This is the physical movement or transfer of harmful bacteria from one person, object, or place another.

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Rinse hands and forearms  first with hot water when washing your hands

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Rinse hands and forearms  first with hot water when washing your hands

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kylei

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Select dish, receiving, storing, prep, cook, hold, cool, reheat

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poultry should always be on last shelf

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cutting chicken and beef on the same cutting board

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You cannot use a cutting board to cut meat then use the same one without washing it first with soap and water

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You cannot use a cutting board to cut meat then use the same one without washing it first with soap and water

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kylei

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Eggs are not places at the top in the fridge

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The following are direct chemical contaminants: toxic metals, cleaners, polishes, and lubricants

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block access, stop food/water supply and get certified pest personnel

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change single use gloves each time after starting something new

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oven cleaner degreaser

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everything should be air dried after sanitized

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Don’t wash dishes in cold water because if there is oil on a dish the oil will sit in the water and make your other dishes oily.

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proper food handling. intoxifications occur when live pathogenic bacteria is ingested.( salmonella). cook food at high temperatures

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proper food handling. intoxifications occur when live pathogenic bacteria is ingested.( salmonella). cook food at high temperatures

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make sure you have correct temperture

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know how to use fire extinguishers and the "what not to dos"

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1. Cook food to its internal maximum temperature
2. wash hands frequently
3. Store raw meat on the bottom shelf
4. Use separate chopping boards
5.Keep raw meat separate

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proper knife cutting techniques

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Placing fruits/vegetables on same board that was used to cut meats. -Saul

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Placing fruits/vegetables on same board that was used to cut meats. -Saul

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keep food outside of danger zone 41-135 F

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The top food allergies are dairy products, tree nuts, soy, eggs, shellfish

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first sink should be 110 F

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parasites, fungi, viruses. Disease causing microorganisms

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parasites, fungi, viruses. Disease causing microorganisms

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using same knife to cut raw meat then vegetables

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Jenaya Bell                         There is a 7 day period to consume cooked foods after being refrigerated.

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Jenaya Bell                         There is a 7 day period to consume cooked foods after being refrigerated.

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spraying cleaning chemicals next to uncovered food

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spraying cleaning chemicals next to uncovered food

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Fungus, bacteria, viruses, animal dander and 

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Fungus, bacteria, viruses, animal dander and 

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Rises hands first, apply soap, vigorously scrub hands for 12 seconds and rise thoroughly, dried hands

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your have to get a professional. Don’t do it yourself

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Direct Biological contaminants are bacteria, parasites, viruses, yeasts, and fungi.