proper food handling, food safety, and sanitation practices
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Transcript of proper food handling, food safety, and sanitation practices
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PROPER FOOD HANDLING, FOOD SAFETY, AND SANITATION PRACTICES
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Handwashing
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Handwashing
When to wash?
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Handwashing
We must wash our hands and exposed portions of the arms after touching bare human body parts, using toilet room, handling animals, coughing/sneezing, using a handkerchief, using tobacco, eating/drinking, handling soiled equipment/utensils, as often as necessary to prevent cross-contamination, when switching between raw and ready-to-eat food, and after engaging in other activities that contaminate the hands.
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Handwashing
How to wash
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Food employees shall clean their hands and exposed portions of the arms in a properly equipped handwashing facility by vigorously rubbing together the surfaces of the lathered hands and arms and thoroughly rinsing with clean water.
Handwashing
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Hygiene
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Hygiene
Maintain high degree of personal cleanliness and shall conform to good hygenic practices during all working periods. Food employees shall have clean outer garments and wear effective hair restraints.
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Hygiene
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No bare hand contact with the food
Food employees may not contact exposed ready to eat food with their bare hands.
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No bare hand contact with the food
Deli paper Spatula Tong
Suitable utensils
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Temperature
Cooling and cold holding for refrigerated food should be held at below 41°F or 5°C
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Temperature
Hot holding for cooked foods must be a minimum temperature of 135°F or 57°C
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Food and utensil storage and handling
ThermometersShall be provided to check food
internal temperatures of potentially hazardous hot and cold food items.
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Food and utensil storage and handling
Cross-contamination
Food shall be protected from cross-contamination by separating raw animal foods from ready-to-eat foods during storage, preparation, holding and display.
Equipment and utensils must be thoroughly cleaned and sanitized after being used.
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Food and utensil storage and handling
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Cleaning
WarewashingCommercial
dishwasher or a 3-compartment sink set-up must be utilized to wash, rinse and sanitized equipment and utensils coming into contact foods.
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Cleaning
Wiping ClothsWiping cloths may
be used to wipe foods spills from tableware and carryout containers. All wiping cloths shall be free of food debris and visible soil, and shall used for no other purpose
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Cleaning
Personal belongings
Personal clothing and belongings must be stored at a designated place away from food, equipment, utensils, linens, and single articles.
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THANK YOU