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
Transcript of Food Safety
Keeping our customers and
employees safe from
What is Food Safety?
What is a Foodborne Illness?
Biological Foodborne Illness
Germs from your hands
Grown in food due to
Germs from your mouth:
Coughing, sneezing, touching
your eyes, nose, or mouth
food and ready to serve food
Employees working while ill
Inadequate serving temperatures
Inadequate temperature control
(letting foods hit the danger zone)
Using contaminated equipment
Poor personal hygiene
Objects can be on food, crawl in it, fall in it or left in it.
Wash Produce Well
Keep hair and foreign
objects out of food
Allergens are a very common problem in food service!
We can all work to
prevent allergy illness by:
Disclosing ingredients to customers
Being aware of allergens
Paying close attention when creating a special order
Listening carefully to
the customers needs
So What Can You Do?
Take care of
It is important to take care of yourself
as a worker to prevent the spread of foodborne illness
You can do this by:
Exercising proper hygiene
Bathe before your shift
Show up to work with a clean uniform
Wash hands constantly
Wear gloves and change them regularly
Cough or sneeze into your elbow and wash hands afterwards
Don't spread your germs to others
Stay home if you're sick!
What symptoms should keep you away?
Fever and a sore throat
Yellowing of the skin or dark tea colored urine (Jaundice)
Take care of yourself and prevent illnesses from spreading.
When in doubt, ask your supervisor
Pay attention to the food
Things to look for:
Serving food properly
Store Food Properly!
Stay away from the
Food must pass through the danger zone as quickly as possible.
Food cannot be made safe to eat if it has been in the danger zone for more than 4 hours
Ready to eat foods
Seafood & Beef
Poultry & Eggs
Ready to be cooked
(cc) photo by twicepix on Flickr
(cc) photo by tudor on Flickr
Do not touch ready to serve food without gloves on
Keep ready to eat food and food being prepped separate
Make sure food is at a safe temperature before serving
Check that the serving dish is clean and well rinsed
Make sure when combining foods that they have the same expiration dates
Properly washing your hands!
Where does it come from ?
Take Care of your work environment
Keep a Good Work Flow
(cc) photo by medhead on Flickr
Proper Cleaning and Washing
Pay attention to where things belong!
Raw and cooked foods are separate
Things are properly wrapped labeled and dated
Keep storage places clean
Store and place chemicals away from food
Wipe down area and put away utensils used
Use clean equipment
Wipe down area before using
Use proper sanitization practices in every task you are completing.
When in Doubt:
Don't be afraid to ask questions
Double check with a supervisor
What Bacteria Need To Grow
Pay attention and
inspect food before serving
Common Food Allergens
Remove food from surface
Clean with a cleaning solution to
remove any excess
Use the correct sanitizing solution and
make sure the entire surface has been wiped down
Rinse area down with just water
PUT ITEMS AWAY WHERE THEY BELONG
Chemicals can get in food in many ways
Stay away from mixing food with:
Improperly Rinsed Dishes
Never Mix Chemicals
Fallow Manufacturer's Direction
use chemicals for their intended use