2. Sanitation means….
Keeping harmful bacteria down to a
small number.
The best way to accomplish this is to
WASH HANDS BEFORE, DURING
AND AFTER FOOD HANDLING .
3. The Danger Zone
40°F - 140°F
Food must be kept colder
than 40°F or warmer
than 140°F
Room temperature is in
the danger zone
8. The 2 Hour Rule
Prepared food should not be left at
room temperature (the temperature
danger zone) for more than 2 hours
9. Best Ways To Thaw Food
In the refrigerator --- BEST WAY
In the microwave
In a sink of cold water
In the oven or on the grill as part of the
cooking process
The above methods prevent rapid
bacterial growth
10. Cross-contamination
Crossing or transferring harmful
bacteria from one place to another
Example:
Cutting up vegetables on the same
cutting board and with the same knife
that was previously used to cut up raw
meat and not washing the cutting board
and knife with hot soapy water before
switching tasks.
11. Cross-contamination
Example:
Putting cooked meat on a plate that
previously had juices from raw meat
Always wash equipment with hot,
soapy water after working with raw,
uncooked meat, poultry, fish, and eggs.
Sanitize with a bleach solution.
13. Botulism
Clostridium botulism bacteria found in
spoiled cans
Don’t use food from bulged or leaking
cans
14. Staph
Staphylococcus bacteria
Caused by people not washing their
hands after using the rest room,
sneezing, blowing their nose, and
coughing
Staff = Staph
15. e. coli
Escheriachia coli bacteria
Found in undercooked ground meat,
fruit, vegetables and water that has
been contaminated
16. Salmonella
Salmonella bacteria
Found in uncooked meat, poultry, and
eggs
Sam and Ella had a
chicken ranch
