Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands...
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Transcript of Sanitary Method of Hand washing Use water as warm as the hands can comfortably stand. Moisten hands...
Sanitary Method of Hand washing
Use water as warm as the hands can comfortably stand.
Moisten hands and apply a disinfectant soap. Lather well beyond the wrists as far as needed to remove dirt and soil.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Sanitary Method of Hand washing
Rub hands together briskly for about 20 seconds
Pay careful attention to the areas between the fingers, knuckles, and around the nails. Use a brush for cleaning under the nails.
Sanitary Method of Handwashing
4. Rinse hands thoroughly under running water. Allow the water to flow from above, down the fingertips. This rinses contaminants off the hands rather than up the arms.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Sanitary Method of Handwashing
Dry hands and wrists thoroughly with a sanitary single-service towel or hot air dryer. Dispose of the paper towel in a provided container.
TCopyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Do not touch anything that could contaminate your hands before returning to work.
Wash your hands often enough to keep them clean at all times.
Pre-cleaning Dishware
1. Gather dirty dishes.
2. Put paper in trash can.
3. Scrape dishes into the trash can.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Pre-cleaning Dishware
4. Rinse the dishes.
5. Presoak dishes if needed.
6. Racking dishes is best. Do not stack dishes while wet.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Dishes That Are Sanitary Are Free From…
Visible soil, such as dried foods.
Stains, such as coffee, tea, and lipstick.
Greasy film.
Cracks and chips that harbor bacteria.
Bacteria.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Types of Contamination Hazards
Biological Hazards-organisms that are harmful and can cause food borne illnesses Allergies Bacteria Fish toxins Fungi
Molds Yeast
Parasites Viruses
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Types of Contamination HazardsChemical Hazards-either incidental or
accidental can be harmful Herbicides, insecticides, or pesticides
Wash fruits and vegetables carefully
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Types of Contamination Hazards
Physical Hazards Incidental substances that end up in
prepared foodParticles of foreign matter – shavings from
opening cans, staples from packagingHair, fingernails, dirtBone chips from animal meat; pin bones in fish
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Hot-holding equipment must be able to keep foods at a temperature of 140°F or higher
.
Hot & Cold Holding Temperatures
TCopyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
Hot & Cold Holding Temperatures
Cold-holding equipment must be capable of keeping foods at a temperature of 41°F or colder
Hot & Cold Holding Temperatures
Before placing items in the refrigerator:Protect all foods from possible
contamination by covering them or using food shields.
Cold-Holding Guidelines
TCopyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.
General Kitchen Guidelines
Hang aprons neatlyWash hands thoroughlyWear hair back tightly Read all recipe instructionsConsistently clean up
General Kitchen Guidelines
Use paper towels or wipes to clean counters
Use dish towels for drying dishesFold dish towelsPut wet sponges or towels in hamperClose caps on soaps and cleansers