Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Food Safety Presentation

Related Audiobooks

Free with a 30 day trial from Scribd

See all
  • Be the first to comment

Food Safety Presentation

  1. 1. Food Safety Presentation
  2. 2. Are foods properly stored? <ul><li>All the foods were stored in different storage areas depending on the type of food. </li></ul><ul><li>The meats, seafood, and poultry were stored in their own designated area to keep contamination as low as possible. </li></ul><ul><li>All the foods were double wrapped to insure food safety. </li></ul><ul><li>Each tray or container had a tag which stated the type of food being held the temperature that is should be held at, and the date frozen and date to be thrown out. </li></ul>
  3. 3. Are foods properly stored? <ul><li>The sauces, fruits, and vegetables had their own area as well. </li></ul><ul><li>On each tub of sauce you can see a safety tag on it letting you know what sauce is in the container and also the date at which it was stored, and the date to be thrown out. </li></ul>
  4. 4. Are foods properly stored?
  5. 5. Are foods properly stored? <ul><li>In this area is where they would portion the foods and organize them to put them back into the freezer for future use. </li></ul><ul><li>They also stored the safety tags for the containers here. </li></ul>
  6. 6. Are foods properly stored?
  7. 7. Preparation Area <ul><li>Every type of food also had its own prep area. </li></ul><ul><li>This was done to avoid as much cross contamination as possible. </li></ul><ul><li>Every employee wore single use gloves and hand washing was a common practice. </li></ul><ul><li>Every station had its own small hand washing sink with a set of instructions for those not familiar with washing their hands. </li></ul>
  8. 8. Preparation Area <ul><li>Dirty hands = Big trouble. </li></ul>
  9. 9. Preparation Area <ul><li>Each zone where food was prepped had its own set of tools. </li></ul><ul><li>Every table was kept clean and sanitized. </li></ul><ul><li>Around the preparation area you can also find signs which had the color code for each cutting board and for what foods that cutting board was used for. </li></ul>
  10. 10. Preparation Area <ul><li>Around the cooking stations they had charts on proper cooking temperatures. </li></ul><ul><li>This is essential to know because if food isn't cooked to its minimum internal temperature it can cause a food borne illness which can lead to many problems. </li></ul>
  11. 11. Preparation Area

    Be the first to comment

    Login to see the comments

  • wingyee562

    May. 4, 2015
  • ZuckerbergKaney

    Jul. 25, 2017
  • NanLon

    Oct. 16, 2019


Total views


On Slideshare


From embeds


Number of embeds