1. Welcome
Agenda: Safety & Sanitation
1st 3 Minutes Do: Wash Hands
Learning Goal Scale
1. I’m starting to understand, but I still need help
2. I understand but need more practice
3. I understand and can produce what is taught and expected
4. I can do it easily, help others, or create something new
2. Hand Washing
If you have not done so already, wash your ands
with soap and water, fold towel, and sit it your
seat.
3. Complementary
Conversations
Talk with the person across from you about your
favorite vacation:
Where you went, what you did, etc OR where
you would like to go.
Look for ways to add value to the person you
are speaking with.
4. Chef Quote
Whatever you do, do with
determination. You have one life to
live; do your work with passion
and give your best. Whether you
want to be a chef, doctor, actor, or
a parent, be passionate to get the
best result.
- Alia Bhatt
5. Homework
Recipe and Textbook reading assignments… must be
completed by:
Tuesday, January 23, 2018
Go to…
crestwoodculinary.com
7. Challenges to Food Safety
Challenges include:
• Time and money
• Language and culture
• Literacy and education
• Pathogens
• Unapproved suppliers
• High-risk customers
• Staff turnover
8. How Food Becomes Unsafe
Five risk factors for foodborne
illness:
1.Purchasing food from unsafe
sources
2.Failing to cook food correctly
3.Holding food at incorrect
temperatures
4.Using contaminated equipment
5.Practicing poor personal hygiene
9. How Food Becomes Unsafe
Time-temperature abuse Cross-contamination
Poorpersonal hygiene Poor cleaning
and sanitizing
Instructor Notes
Pressure to work quickly can make it hard to take the time to follow food safety practices.
Your staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety.
Staff often have different levels of education, making it more challenging to teach them food safety.
Illness-causing microorganisms are more frequently found on food that once was considered safe.
Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.
The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.
Training new staff leaves less time for food safety training.
The ServSafe program will provide the tools needed to overcome the challenges in managing a good food safety program.
Instructor Notes
If food is not handled correctly, it can become unsafe. These are the five most common food-handling mistakes, or risk factors, that can cause foodborne illness.
Instructor Notes
Except for purchasing food from unsafe sources, each risk factor for foodborne illness is related to four main factors: time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.
