Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Food and Kitchen Safety SZ

Chef Tomkinson Pd 7 Culinary 2 Stephanie zagorski
by

Stephanie Zagorski

on 26 September 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Food and Kitchen Safety SZ

Time and temperature;
controlled for safety. 2002 March (cc) image by jantik on Flickr 70 120 Bad Temperature 41 135 Food Borne Illness Any disease transmitted to people by food. Who's at Risk? People that are young, toddlers, older people, pregnant women, the ill, people who are on medication or have a week immune system. The Immune System The body's defense system against illnesses. When the system is weak, it cannot fight off illness as easy as a healthy system. Cross Contamination The transfer of harmful substances from one food product to another through direct contact with utensils, equipment, work surfaces, or employees hands or clothing. T.C.S. Foods: Food Safety and workplace Safety Outbreak More than one person 3 things you need to know about food borne illness 1. What foods are they associated with?
2. How will you get it?
3. How will you prevent it? F.A.T.T.O.M Pathogens need six conditions to grow
Food:
Acidity:
Temperature
Time:
Oxygen
Moisture 2002 March (cc) image by jantik on Flickr 0 4.6 7 7.5 14 Bacterial Growth Food T.c.S.- Time controlled for safety Acidity Ph is the measure of acidity. examples: Lemons, tomatoes, and vinegard Temperature Time danger zone: 41-135 Time 4 hours in the temperature zone Oxygen Required for growth of bacteria Moisture Water activity is the measure of moisture in a product. Water Activity The measure of moisture in a product Campylobacteriosis A chicken disease, you have to cook to a proper internal temperature of 165 Hemorrhagic Colitis Keep at a internal temperature of 155. ex. Ground Beef. Biggest thing to prevent control and temperature. Clostridium Prefringens Cooling properly prevents CP. Botulism Deadliest disease. prevent by avoiding bulgeing cans. Salmonellosis Cook at an internal temperature of 165 When In Doubt Throw it Out!! Shigellosis Prevent by good personal hygiene. Hepatitis a Virus Viruses are brought to food through people by poor hygiene.
Full transcript