12
Food Safety Presentation Presented by:D iego A .Ram irez

Food Safety Presentation

  • View
    14

  • Download
    0

Embed Size (px)

DESCRIPTION

 

Citation preview

Page 1: Food Safety Presentation

Food Safety Presentation

Presented by: Diego A. Ramirez

Page 2: Food Safety Presentation

Are foods properly stored? All the foods were stored in

different storage areas depending on the type of food.

The meats, seafood, and poultry were stored in their own designated area to keep contamination as low as possible.

All the foods were double wrapped to insure food safety.

Each tray or container had a tag which stated the type of food being held the temperature that is should be held at, and the date frozen and date to be thrown out.

Page 3: Food Safety Presentation

Are foods properly stored?

The sauces, fruits, and vegetables had their own area as well.

On each tub of sauce you can see a safety tag on it letting you know what sauce is in the container and also the date at which it was stored, and the date to be thrown out.

Page 4: Food Safety Presentation

Are foods properly stored?

Page 5: Food Safety Presentation

Are foods properly stored?

In this area is where they would portion the foods and organize them to put them back into the freezer for future use.

They also stored the safety tags for the containers here.

Page 6: Food Safety Presentation

Are foods properly stored?

Page 7: Food Safety Presentation

Preparation Area

Every type of food also had its own prep area.

This was done to avoid as much cross contamination as possible.

Every employee wore single use gloves and hand washing was a common practice.

Every station had its own small hand washing sink with a set of instructions for those not familiar with washing their hands.

Page 8: Food Safety Presentation

Preparation Area

Dirty hands = Big trouble.

Page 9: Food Safety Presentation

Preparation Area

Each zone where food was prepped had its own set of tools.

Every table was kept clean and sanitized.

Around the preparation area you can also find signs which had the color code for each cutting board and for what foods that cutting board was used for.

Page 10: Food Safety Presentation

Preparation Area

Around the cooking stations they had charts on proper cooking temperatures.

This is essential to know because if food isn't cooked to its minimum internal temperature it can cause a food borne illness which can lead to many problems.

Page 11: Food Safety Presentation

Preparation Area

Page 12: Food Safety Presentation