logging in or signing up Food and Kitchen Safety bsndev Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1028 Category: Education License: All Rights Reserved Like it (2) Dislike it (0) Added: October 01, 2009 This Presentation is Public Favorites: 3 Presentation Description No description available. Comments Posting comment... By: meghdinesh (15 month(s) ago) I want to download the presentation on dineshsc21@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: meghdinesh (15 month(s) ago) Please send me ppt of food and kitchen sefety to my emai id - dineshsc21@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: meghdinesh (15 month(s) ago) I want to download the presentation Saving..... Post Reply Close Saving..... Edit Comment Close By: muralikriss (22 month(s) ago) Hi, Requesting again for PPT. Pls. send across. Very usefull for Training Thanks Saving..... Post Reply Close Saving..... Edit Comment Close By: muralikriss (32 month(s) ago) hi,very usefull presentation. pls, send me a copy of ppt to muralikriss@yahoo.com thanks Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Food and Kitchen Safety : Food and Kitchen Safety Why is Food Safety Important? : Why is Food Safety Important? Right now, there may be an invisible enemy ready to strike. It’s called bacteria. Bacteria can make you and those you care about sick. In fact, even though you can't see, smell, or feel bacteria: millions of bacteria may have already invaded the food you eat. To Fight Bacteria Follow:The Four Steps to Food Safety : To Fight Bacteria Follow:The Four Steps to Food Safety Clean Separate Cook Chill Clean: Wash Hands and Surfaces Often : Clean: Wash Hands and Surfaces Often Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, sponges and counter tops. How to Fight Bacteria by Being Clean : How to Fight Bacteria by Being Clean Wash your hands with hot soapy water before handling food. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Use plastic or other non-porous cutting boards. These boards should be run through the dishwasher—or washed in hot soapy water—after use. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine. Separate: Don't Cross-Contaminate : Separate: Don't Cross-Contaminate Cross-contamination is the scientific word for how bacteria can be spread from one food product to another. This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from ready-to-eat foods. How to Fight Bacteria by Avoiding Cross-Contamination : How to Fight Bacteria by Avoiding Cross-Contamination If possible, use a different cutting board for raw meat products. Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and in your refrigerator. Always wash hands, cutting boards, dishes and utensils with hot soapy water after they come in contact with raw meat, poultry and seafood. Never place cooked food on a plate which previously held raw meat, poultry or seafood. Cook:to Proper Temperatures : Cook:to Proper Temperatures Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause food borne illness. How to Fight Bacteria by Cooking Food Properly : How to Fight Bacteria by Cooking Food Properly Use a food thermometer – you can’t tell food is cooked safely by how it looks. Always cook food to a safe minimum internal temperature. Beef, lamb, and veal steaks, roasts and chops to 145 ºF. Chicken and turkey – whole, pieces or ground to 165 ºF. Ground beef, including hamburgers, to 160 ºF. Reheat leftovers to 165 ºF. More on Cooking Food Properly : More on Cooking Food Properly Always place the food thermometer in the thickest part of the food, away from bone and fat to check the temperature. When cooking in a microwave oven, stir, cover, and rotate food for even cooking. Use a food thermometer to check the temperature in the food in several places. Let food sit for a few minutes after cooking it in the microwave. Always cook eggs before eating them. When cooked, eggs should be firm, not runny. Chill:Refrigerate Properly : Chill:Refrigerate Properly Refrigerate foods quickly because cold temperatures keep harmful bacteria from growing and multiplying. So, set your refrigerator no higher than 40°F and the freezer unit at 0°F. How to Fight Bacteria by Following the 4 Cool Rules : How to Fight Bacteria by Following the 4 Cool Rules The Chill Factor—Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of purchase or preparation, or within 1 hour if the temperature is above 90 °F. Marinate foods in the refrigerator. The Thaw Law—Never defrost food at room temperature. Thaw food in the refrigerator. For quick thawing, submerge food in cold water in airtight packaging, or thaw food in the microwave if you’ll be cooking it immediately. Divide and Conquer—Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator. Avoid the Pack Attack—Don’t over-stuff the refrigerator. Cold air must circulate to keep food safe Be a Bacteria Fighter : Be a Bacteria Fighter Although an invisible enemy may be in your kitchen, you have four powerful tools to Fight Bacteria: washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating promptly. So, be a BACTERIA Fighter and make the meals and snacks from your kitchen as safe as possible. Resources : Resources http://www.fsis.usda.gov/PDF/BFS_Activity_Book_Color.pdf http://www.foodsafety.gov/~dms/fsebac.html You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Food and Kitchen Safety bsndev Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINT lite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1028 Category: Education License: All Rights Reserved Like it (2) Dislike it (0) Added: October 01, 2009 This Presentation is Public Favorites: 3 Presentation Description No description available. Comments Posting comment... By: meghdinesh (15 month(s) ago) I want to download the presentation on dineshsc21@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: meghdinesh (15 month(s) ago) Please send me ppt of food and kitchen sefety to my emai id - dineshsc21@gmail.com Saving..... Post Reply Close Saving..... Edit Comment Close By: meghdinesh (15 month(s) ago) I want to download the presentation Saving..... Post Reply Close Saving..... Edit Comment Close By: muralikriss (22 month(s) ago) Hi, Requesting again for PPT. Pls. send across. Very usefull for Training Thanks Saving..... Post Reply Close Saving..... Edit Comment Close By: muralikriss (32 month(s) ago) hi,very usefull presentation. pls, send me a copy of ppt to muralikriss@yahoo.com thanks Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Food and Kitchen Safety : Food and Kitchen Safety Why is Food Safety Important? : Why is Food Safety Important? Right now, there may be an invisible enemy ready to strike. It’s called bacteria. Bacteria can make you and those you care about sick. In fact, even though you can't see, smell, or feel bacteria: millions of bacteria may have already invaded the food you eat. To Fight Bacteria Follow:The Four Steps to Food Safety : To Fight Bacteria Follow:The Four Steps to Food Safety Clean Separate Cook Chill Clean: Wash Hands and Surfaces Often : Clean: Wash Hands and Surfaces Often Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, sponges and counter tops. How to Fight Bacteria by Being Clean : How to Fight Bacteria by Being Clean Wash your hands with hot soapy water before handling food. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. Use plastic or other non-porous cutting boards. These boards should be run through the dishwasher—or washed in hot soapy water—after use. Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine. Separate: Don't Cross-Contaminate : Separate: Don't Cross-Contaminate Cross-contamination is the scientific word for how bacteria can be spread from one food product to another. This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from ready-to-eat foods. How to Fight Bacteria by Avoiding Cross-Contamination : How to Fight Bacteria by Avoiding Cross-Contamination If possible, use a different cutting board for raw meat products. Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and in your refrigerator. Always wash hands, cutting boards, dishes and utensils with hot soapy water after they come in contact with raw meat, poultry and seafood. Never place cooked food on a plate which previously held raw meat, poultry or seafood. Cook:to Proper Temperatures : Cook:to Proper Temperatures Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause food borne illness. How to Fight Bacteria by Cooking Food Properly : How to Fight Bacteria by Cooking Food Properly Use a food thermometer – you can’t tell food is cooked safely by how it looks. Always cook food to a safe minimum internal temperature. Beef, lamb, and veal steaks, roasts and chops to 145 ºF. Chicken and turkey – whole, pieces or ground to 165 ºF. Ground beef, including hamburgers, to 160 ºF. Reheat leftovers to 165 ºF. More on Cooking Food Properly : More on Cooking Food Properly Always place the food thermometer in the thickest part of the food, away from bone and fat to check the temperature. When cooking in a microwave oven, stir, cover, and rotate food for even cooking. Use a food thermometer to check the temperature in the food in several places. Let food sit for a few minutes after cooking it in the microwave. Always cook eggs before eating them. When cooked, eggs should be firm, not runny. Chill:Refrigerate Properly : Chill:Refrigerate Properly Refrigerate foods quickly because cold temperatures keep harmful bacteria from growing and multiplying. So, set your refrigerator no higher than 40°F and the freezer unit at 0°F. How to Fight Bacteria by Following the 4 Cool Rules : How to Fight Bacteria by Following the 4 Cool Rules The Chill Factor—Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of purchase or preparation, or within 1 hour if the temperature is above 90 °F. Marinate foods in the refrigerator. The Thaw Law—Never defrost food at room temperature. Thaw food in the refrigerator. For quick thawing, submerge food in cold water in airtight packaging, or thaw food in the microwave if you’ll be cooking it immediately. Divide and Conquer—Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator. Avoid the Pack Attack—Don’t over-stuff the refrigerator. Cold air must circulate to keep food safe Be a Bacteria Fighter : Be a Bacteria Fighter Although an invisible enemy may be in your kitchen, you have four powerful tools to Fight Bacteria: washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating promptly. So, be a BACTERIA Fighter and make the meals and snacks from your kitchen as safe as possible. Resources : Resources http://www.fsis.usda.gov/PDF/BFS_Activity_Book_Color.pdf http://www.foodsafety.gov/~dms/fsebac.html