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Sanitarians are not authorized to conduct monetary transactions on behalf of the department

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shayling   i learn about how the temperature  of the danger zone of food and about food sickeness.

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shayling   i learn about how the temperature  of the danger zone of food and about food sickeness.

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Aboudou Toure
The United States has one of the safest food safety systems in the world.

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about the meat stamp and temp storage and about bacteria , also about the can and dent can ,eggs and smell of the products like fish.

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Aboudou Toure
The first opportunity one has to ensure that food is safe is at the point of receiving. At this point care must be taken to ensure that all products come from approved sources and/or reliable and rep- utable suppliers. Incoming supplies must be received at a time when it is convenient to inspect them and place them into storage promptly.

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Aboudou Toure
Follow handling recommendations on product.
• Keep meat and poultry in its package until just before using.
• If freezing meat and poultry in its original package longer than 2 months, overwrap these packages
with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag.

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Safe food handling.
-wioletta

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Aboudou Toure
Food borne illnesses are caused by the presence of foreign objects, chemicals and living organ- isms in our foods. These can be described as hazards to our health.

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Food protection is required by health codes for supervisors to run a food service establishments.
-Wioletta

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Practicing FIFO (first in first out). Store food according to dates.
-Wioletta

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Aboudou Toure
An allergy is a reaction to a food or ingredient that the body mistakenly believes to be harmful.

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Food storage need to be 6 inches from the floor
-Wioletta

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learn about the storagw food and area like raw meat and regular item and the rotation of food, you must label item and have  cleam containers.

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Most common causes of food borne illnesses:
Sick food worker, poor personal hygiene/ bare hand contact, improper holding temperatures, improper cooking, inadequate cooking and reheating, cross contamination, use of food from unknown sources.
-Wioletta

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Aboudou Toure
In order to understand the reasons behind food sanitation practices, it is necessary to know a few facts about the microorganisms which cause food spoilage and foodborne disease.

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Reactions to certain foods, nuts, shellfish, eggs etc.
Can be deadly is certain severe food allergies.
-Wioletta

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Aboudou Toure
There are three categories of foodborne illnesses: infection, intoxication and toxin mediated infection.

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Food needs to be cooked or stored at certain temperatures to kill off any bacteria. ( danger zone 41 degrees - 140 degrees)
Hot should be cooked at 140 or above, cold should be below 41)
-Wioletta

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learn about cross contaminiation and making sure you storage thing where they belong and bacteria.

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Any illness that is caused by food is called a food borne illness.
-Wioletta

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Workers should always wash hands and wear gloves if needed to keep contact with food safe.
-Wioletta

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Many different disease causing microbes or pathogens can contaminate foods. (Norovirus, salmonella, etc.)
-Wioletta

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about the allergic people can have from certain food, and people can die from it , we always have to make sure to check.

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theirs are different kind of bacteria and the can preproduced, different bacteria can grow at different room temperature

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Aboudou Toure
keeping yourself, and your clothes as clean as possible. Food workers should always practice the highest standards of personal hygiene to ensure that food is safe from biological, chemical, and physical hazards.

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learn that they have different disease and their illness and the room temp of each of them

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learn that you must keep yourself clean like, clean clothes , hair and washing you hands, not wearing jewelry. making sure food is safe.

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Yes I have learned so much

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I like the health code  because it's  Its strict on protection of the population

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I never knew that it is a food danger zone

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Yes I would have never guess that this is a major issue as well

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Well as I been cooking for some time now I completely understand

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Yes everyone and everything we touch needs to be wiped down

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Yes this one is very important as they all are but .. in this case people can die do to things that they can't consume

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The littlest thing can harm us

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This is a real issue as it keeps going on today.. we must to do better

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As if you are preparing your food to be clean you should be the same way with your area and self being

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I will never store food the same way again

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The littlest pice of bacteria can kill us