Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 8 Sanitary Food Handling and Food Safety

Food & Nutrition for You

Suzanne Weixel and Faithe Wempen

Chapter 8

Sanitary Food Handling and Food Safety

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.2

Foodborne Contaminants and Related IllnessesBacteria can be classified by shape.



Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.



Common Illnesses Caused by Foodborne HazardsCampylobacter is transmitted via poultry products.



How Pathogens Infect FoodsThe temperature danger zone in which pathogens thrive and reproduce.



Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100F/38C), wet hands and forearms.



Grooming and Hygiene for Safe Food Preparation 2 Apply an antibacterial soap.



Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.



Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.



Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.



Grooming and Hygiene for Safe Food Preparation6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.



Cleaning and Sanitizing Surfaces and EquipmentThe three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.



Purchasing, Receiving, and Storing FoodsSample of a label used to identify and date foods after preparation.



Cooling Hot Foods for StorageUse an ice bath to chill foods quickly.



Commercial Food Service InspectionA HAACP system flowchart.

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Food & Nutrition for You Suzanne Weixel and Faithe Wempen Chapter 8 Sanitary Food Handling and Food Safety