Send the link below via email or IMCopy
Present to your audienceStart 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.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
Paul Craythorneon 2 April 2013
Transcript of Food Safety
Keep the “3 Compartment Sink” set up at all times
Keep all ingredients covered when not using
Do not use expired items
Regularly clean and do routine R&M for your equipment
Proofers, ovens, etc…
Cleaning supplies and chemicals should not be stored above or near food Important Practices Check all products at delivery for signs of damage.
Don’t accept products that have been time and temperature abused and/or expired
Check frozen products for signs of thawing
Keep all products in designated areas
Products should not be stored directly on the floor
First In First Out (FIFO)
Freezer Storage - 0°F or Lower
Refrigerator Storage - 34° F - 40° F Receiving and Storing Why should you use sanitizer in your bakery? What should you sanitize?
Cleaning removes food and particles, but there could still be bacteria left behind
Sanitation helps to kill the remaining bacteria
All food contact surfaces should be sanitized
Always keep a clean sanitation bucked and clean towel in your work station.
Sanitize your station after preparing products or at a minimum of every 30 min.
Sanitizer towels should remain in the sanitizer bucket when not in use
Sanitizer should be changed every 4 hours Sanitizing Best Practices
Scrape or remove food from pans/dishes
Wash in hot water with approved detergent
Rinse in clean hot water
Sanitize using approved sanitizer and at the correct concentration(chlorine 100ppm or quaternary ammonium (quat) 200ppm)
use a test strips to verify concentration
Air dry pans/dishes Wash, Rinse and Sanitize Best Practices
What to do if you are sick, have the flu or a cold?
Tell your manager! You shouldn’t be handling food!
Bathing daily and washing hair regularly
Keep hair restrained by wearing a Cinnabon hat
Follow local ordinance if different from above
Wear a clean uniform (including your apron)
Avoid wearing jewelry while preparing and serving food
Keep fingernails clean Personal Hygiene and Grooming Why should I wear gloves?
Required by Health Departments and Food Code
Helps to prevent cross contaminating food with viruses and bacteria
When should I change my gloves?
If they get ripped
If they get torn
If they get contaminated
Contamination can occur after – using the bathroom, smoking, coughing, sneezing, and in between preparing raw food and cooked foods
Often! At the very least every 30 min Gloves When should I wash my hands?
Before starting work
When returning from breaks
Before putting on food service gloves
After handling trash, sweeping, mopping
After handling cash
After using the phone
After touching uncooked raw products
After using the bathroom
After touching anything that might result in contamination Hand Washing What is good hand washing?
All Cinnabon team members must wash their hands with liquid soap and water
Use soap and hot water
Rub hands together for 20 seconds
How do you know when 20 seconds is up? Sing the Happy Birthday song to yourself.
Dry with a single use paper towel Hand Washing The single most important thing you can do to prevent getting or spreading a disease is to wash your hands
Of 8000 people monitored, only 67% of people wash their hands after using a public toilet
80% of all infectious diseases are transmitted by touch Hand Washing How can your bakery operate safely and help prevent food borne illness? Why is Food Safety such an important topic?
According to the CDC, every year:
Liability for your bakery and the brand Food Safety 101 Why is baking to the correct temperature so important?
Temperature Danger Zone (TDZ)
41°F to 135°F
Rapid bacteria growth
Most rapid between 60°F and 120°F
Hot Food Hot / Cold Food Cold
Follow correct procedures for temping food
Our dough products have Egg and Dairy
Calibrating thermometers Baking to Correct Temperature Use clean disposable gloves
Etc… How can I prepare/serve ready to eat food while avoiding bare hand contact? Bake to Correct Internal Temperature
Receiving and Storage of Ingredients
Other Important Practices for Food Safety
NRA and ServSafe Hand Washing
Good Personal Hygiene and Grooming
Wash, Rinse and Sanitize Most Important Food Safety Tips For Cinnabon Bakeries
“Safety Tips for Cinnabon Bakeries” Food Borne Illness: any illness resulting from the consumption of contaminated food 48 Million people get sick due to food borne illness 128,000 people are hospitalized due to food borne illness 3,000 deaths occur due to food borne illness NRA and ServSafe Certification What is ServSafe?
Why is it important? ServSafe is a Food Service Sanitation Course developed by the National Restaurant Association Educational Foundation to provide certification for Food Service Managers Food Allergens and Cinnabon Dairy Base - Our Dairy Base has Eggs in it!
Pecans - One of the most serious allergens
Allergen Information sheet