PPT-Objectives: Prevent cross-contamination and time-temperature abuse

Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time 62 General Preparation Practices When prepping food. Introduction to Culinary Arts 4.2. . What is Contamination?. A contaminate is an unwanted impurity that has found its way into a particular substance.. Contamination in Culinary Arts references to bacteria and microorganism that live and breed in the food we eat. . Students will explain the difference between cleaning and sanitizing.. Students will identify the proper procedures for cleaning and sanitizing tools and equipment.. Potato Experiment. What is cross contamination?. Objectives:. Biological, chemical, and physical contaminants and how to prevent them. How to prevent the deliberate contamination of food. How to respond to a foodborne-illness outbreak. Common food allergens and how to prevent reactions to . Serve Safe. Hazards in the Flow of Food. - Cross contamination & time/temp abuse are the two major causes for hazards within the flow of food. The “Flow” Process. 1. . . Purchasing- buy from reputable supplier. To keep food safe throughout the flow . of food:. Prevent cross-contamination. Prevent time-temperature abuse. 4-2. B. No. A. Yes. Can this prevent cross-contamination?. What Do You Think?. Why?. The food handler is using a yellow-colored cutting board for preparing raw poultry. Using separate equipment for raw and ready-to-eat food can prevent cross-contamination. . Preventing Cross Contamination. What is Cross Contamination?. “. Cross Contamination” occurs when bacteria, like . Listeria. are moved from one object or place to another. . It is your job to prevent cross contamination if you work in areas where “ready-to-eat” finished products are handled!. 1. -2. DVD. Some other things you should know…. . 1. -3. Additional Content. Challenges to Food Safety. A foodborne illness is a disease transmitted to people through . food.. An illness is considered an outbreak when:. Bell ringer. : (Test code:XU9XA7R). Kitchen Groups. : 1. st. Kitchen Labs…Sausage Fettuccine Alfredo (Alfredo Sauce is from scratch)! (Lab Focus. Safety & Sanitation, Personal Hygiene, glove use) TEAMWORK, COMMUNICATION,RESPONSIBILITY, & COOPERATION. Prevent cross-contamination. Prevent time-temperature . abuse. 4-2. The Flow of Food. Separate . equipment:. Use separate equipment for each type of food. Clean and . sanitize:. Clean and sanitize all work surfaces, equipment, and utensils after each task. Chapter Number 5. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 5.0. Bell ringer. : (Test code:XU9XA7R). Kitchen Groups. : 1. st. Kitchen Labs…Sausage Fettuccine Alfredo (Alfredo Sauce is from scratch)! (Lab Focus. Safety & Sanitation, Personal Hygiene, glove use) TEAMWORK, COMMUNICATION,RESPONSIBILITY, & COOPERATION. Yujin. Cho & Emily . Bitter. Nutrition & Dietetics Students. Spring 2017. N. &. D . 498. Summary Topics. Temperature danger zone . Required internal temperatures of foods. BIG 6 pathogens causing foodborne illness. Objectives: How to prevent cross-contamination How to prevent time-temperature abuse How to use the correct kinds of thermometers to take temperatures 4-2 The Flow of Food To keep food safe throughout the flow of food: Cum Jr. Scientist. Deptt. . of Microbiology. SGIDT,BASU,Patna. Post production processing of yoghurt into various types, Biochemistry of yoghurt. Pasteurized Yoghurt:. If yoghurt is heated after incubation, it is called as ―Pasteurized yoghurt‖ or ―Heated .