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1. Unit 4
Safe Food Handling
4-1-S357-PPT

2. 4-2-S357-PPT
Unit 4 Objective
Describe safe food handling procedures.

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What is a food-borne illness?
Food-borne illness often shows itself as
flu-like symptoms such as nausea,
vomiting, diarrhea, or fever. Many people
may not recognize the illness is caused
by bacteria or other pathogens on food.
Food Safety

4. 4-4-S357-PPT
Potentially Hazardous Foods
(not all inclusive)
• Milk and milk products
• Shellfish and crustacean
• Fish
• Eggs and egg products
• Beef, pork, lamb, poultry
• Salad dressings

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How foods can become unsafe:
Time-temperature abuse
– Bacteria multiplies rapidly over time
– Most rapidly between the temperatures
of 41° F and 140° F
The “Danger Zone”!!!

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Time-temperature abuse
140
41
Abusive Temperature Time Ingestion

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Bacterial Growth Curve
Numbers
of
Bacteria
Length of Time

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Bacteria Reproduce on Foods
Length of Time 2hrs.
Numbers
of
Bacteria
1million
32million

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Cross Contamination
Bacterial Agent
Source of
Contamination
Food

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Prevention of Food-borne
Illness
• Limit contamination by handling food wisely.
• Inhibit growth by storing foods at the proper
temperatures.
• Kill bacteria by thoroughly cooking foods.

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Proper Personal Hygiene
• Hand washing
• Gloves
• Other hygiene concerns?

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Receiving and Storage
Reject a Delivery:
• Broken boxes, leaky packages, swollen or dented cans
• Large ice crystals on food or box
• Sign of pests
• Dry foods that are wet or damp
• Foods with past expiration dates

13. 4-13-S357-PPT
Receiving and Storage
Thermometer Calibration and Use:
• Thermometers should be calibrated regularly
• How to use the thermometer for:
– Meat
– Packaged food
– Milk/liquids
– Bulk milk/liquids
– Steam tables
– Salad bars
food
thermometer

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Receiving and Storage
Proper Food Storage:
• Store raw foods below cooked and ready-to-eat
foods.
• First In-First Out method of stock rotation
• Label and date all stored food
• Store six inches off the floor
• Do not store chemicals near food
• Regularly check food temperatures

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Thawing
• Refrigeration at 41° F or lower
• Running water at 70° F or lower
• Cooking as part of the process
• Microwave, then cook immediately

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Cooking temperature
Foods shall be cooked to heat all parts of
the food as follows for 15 seconds:
• Poultry (whole and ground) 165° F
• Ground beef 155° F
• Pork 145° F
• Fish 145° F

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Hot and cold food holding
• Cold food at 41° F or lower
• Hot food at 140° F or higher

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Serving
• Use proper methods to handle utensils
• Hands should not be used to serve food

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Cooling
• Place food in shallow pans
• Separate food into smaller or thinner
portions
• Use rapid cooling equipment
• Stirring food in a container in an ice water
bath
• Add ice as an ingredient

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Reheating
• Reheat all parts of the food to 165° F for
15 seconds.
• Do not use hot holding equipment to
reheat foods, e.g., crock-pot.

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Cleaning and Sanitizing
Difference between cleaning and sanitizing
• Cleaning removes food and other types of
soil from the surface.
• Sanitizing reduces the number of
microorganisms on the surface to safe
levels.

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Ensure sanitizers are
effective
• Proper water temperature
• Correct amount of sanitizer
• Item stays in contact with the sanitizer for
the proper amount of time

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Cleaning and sanitizing in a
three-compartment sink
• Clean and sanitize each sink and
drainboard
• Five steps for cleaning and sanitizing in a
three-compartment sink

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Storing cleaning supplies
• Store cleaning supplies away from
food and utensils
• Cleaning supply containers should be
properly labeled

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• Hygiene
• Sanitation
• Temperature
Control
Sanitation Checklist

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Review Unit 4 Objective
Describe safe food handling procedures.