PPT-Food Safety 101: Cleaning, Sanitation, Equipment Use and Care

Level One Certification Course Area 2 Kentucky Department of Education Division of School and Community Nutrition 20140630 At the end of this presentation you will be able to 20140630 Understand and utilize proper cleaning and . Warren Stone, MBA. Senior Director, Science . Policy. Grocery Manufacturers Association. What makes an effective, comprehensive sanitation program, wet or dry?. . “. Sanitize . means to adequately treat cleaned food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.”. VS. FOOD SANITATION. 1. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. 1.01Y Food Sanitation vs. Food Safety. 2. 1.01Y Food Sanitation vs. Food Safety. Food Safety. Food safety is how food is handled to . Pick materials and equipment that are safe for use in foodservice operations. Install and maintain equipment . Avoid food safety hazards caused by utilities. Maintain your facility . Handle emergencies. Veterinary Assisting. Mrs. Cook. Safety. People who work with animals are faced with potentially hazardous situations on a daily basis. . Safety. OSHA:. Government agency that “assures safe and healthful working conditions for working men and women”.. http://home.bt.com/news/odd-news/maggots-mice-and-deadly-spiders-21-of-the-most-disgusting-things-found-in-food-11363954811297. a 12-year-old girl found eight maggots. in a sealed bag of Morrisons’ own-brand boil-in-the-bag rice.. Warren Stone, MBA. Senior Director, Science . Policy. Grocery Manufacturers Association. What makes an effective, comprehensive sanitation program, wet or dry?. . “. Sanitize . means to adequately treat cleaned food-contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer.”. National ReUse Conference 2009. Atlanta, GA. Presented by Chris Brand. President/CEO . Friends of Disabled Adults and Children, Too!. Overview. Review Standards. Different products and methods for cleaning and sanitizing.. Level One Certification Course: Area 2. Kentucky Department of Education, Division of School and Community Nutrition. 20140630. At the end of this presentation, you will be able to…. 20140630. Understand and utilize proper cleaning and . National ReUse Conference 2009. Atlanta, GA. Presented by Chris Brand. President/CEO . Friends of Disabled Adults and Children, Too!. Overview. Review Standards. Different products and methods for cleaning and sanitizing.. Holding . cold food. Using . time as a method of control for food. Preventing . contamination in self-service areas and when serving food to customers. 7-2. Service. Food covers and sneeze guards:. Cover food and install sneeze guards to protect food from contaminants. Temperature:. Hold TCS food at the correct temperature. Hot food: . 135˚F (57˚C. ) or higher . Cold food: . 41˚F (5˚C. ) or lower. Check temperatures at least every four hours. Throw out food not at . Intro. Cover sanitation and safe food handling. Cover general kitchen safety. -This will be similar training to getting a food handler's card. -You will not be getting food handlers card. -You are not required to have a food handler's card . SAFETY AND PERSONAL HYGENINE. DURING CLEANING:. ●Wear mask. ●Gloves. ●Long sleeved clothing. ●Leg cover clothing. ●Safety work boots. ●Eye protection when . . . possible. AFTER CLEANING:. 1. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. 1.01Y Food Sanitation vs. Food Safety. 2. 1.01Y Food Sanitation vs. Food Safety. Food Safety. Food safety is how food is handled to .