PowerPoint Presentation
PROPER FOOD HANDLING, FOOD SAFETY, AND SANITATION PRACTICES
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Handwashing
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Handwashing
When to wash?
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Handwashing
We must wash our hands and exposed portions of the arms after
touching bare human body parts, using toilet room, handling
animals, coughing/sneezing, using a handkerchief, using tobacco,
eating/drinking, handling soiled equipment/utensils, as often as
necessary to prevent cross-contamination, when switching between
raw and ready-to-eat food, and after engaging in other activities
that contaminate the hands.
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Handwashing
How to wash
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Food employees shall clean their hands and exposed portions of
the arms in a properly equipped handwashing facility by vigorously
rubbing together the surfaces of the lathered hands and arms and
thoroughly rinsing with clean water.Handwashing
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Hygiene
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Hygiene
Maintain high degree of personal cleanliness and shall conform
to good hygenic practices during all working periods. Food
employees shall have clean outer garments and wear effective hair
restraints.
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Hygiene
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No bare hand contact with the food
Food employees may not contact exposed ready to eat food with
their bare hands.
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No bare hand contact with the food
Deli paper SpatulaTongSuitable utensils
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Temperature
Cooling and cold holding for refrigerated food should be held at
below 41F or 5C
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Temperature
Hot holding for cooked foods must be a minimum temperature of
135F or 57C
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Food and utensil storage and handling
ThermometersShall be provided to check food internal
temperatures of potentially hazardous hot and cold food items.
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Food and utensil storage and handlingCross-contamination
Food shall be protected from cross-contamination by separating
raw animal foods from ready-to-eat foods during storage,
preparation, holding and display.Equipment and utensils must be
thoroughly cleaned and sanitized after being used.
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Food and utensil storage and handling
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CleaningWarewashingCommercial dishwasher or a 3-compartment sink
set-up must be utilized to wash, rinse and sanitized equipment and
utensils coming into contact foods.
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Cleaning
Wiping ClothsWiping cloths may be used to wipe foods spills from
tableware and carryout containers. All wiping cloths shall be free
of food debris and visible soil, and shall used for no other
purpose
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Cleaning
Personal belongings
Personal clothing and belongings must be stored at a designated
place away from food, equipment, utensils, linens, and single
articles.
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THANK YOU
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