Food Safety

Food Safety: Scientific discipline describing preparation storage and handling of food in ways that prevent food borne illness.

You will be working in a position that has the potential to make many people sick.

Time Temperature Abuse: is what happens when potentially hazardous foods are left in the temperature Danger Zone for too long.

135-41f danger zone temperature for bacteria to grow. Food items high in protein such as meats, soy products, and dairy items are usually considered potentially hazardous food and need special handling care.
Above 135f is safe.

Hazards to food.

- Biological viruses, harmful bacteria, parasite, fungi

- Chemical cleaners sanitizers, polishes, ...

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vs Raw Foods

Prepare food at different times

3.Clean and Sanitize

Workers and Contamination: Workers can introduce bacteria viruses and parasite into food and beverages.

"Suds it Up"


Change gloves every 4 hours

Cover cuts wounds and sores.

Single-use Gloves

Use non-latex glvoes

Change gloves when they tear, before beginning a new task, every four hours when doing the same task, after handling raw meat, fish or poultry.

Worker Clothing: Must wear clean clothing. Cannont wear big bulky jewelry,

Bare-hand contact. No bare-hand contact.

When to restrict a worker: When serving a highly susceptible population and the worker has sore throat fever.


Storing Food

All food must have a label that includes 1. Name of the food 2. Date by which it sould be sold, eaten, or thrown out.

Discard food that has passed the manufacturers expiration date.

Ready to eat food that was prepared in-house 1. Can be stored for 7 days at 41f or ...

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Food Safety. (2018, March 29). Retrieved February 22, 2019, from
"Food Safety.", 29 Mar. 2018. Web. 22 Feb. 2019. <>
"Food Safety." March 29, 2018. Accessed February 22, 2019.
"Food Safety." March 29, 2018. Accessed February 22, 2019.
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Added: 3/29/2018 02:06:23 AM
Submitted By: soulbrother
Category: Health & Medicine
Type: Free Paper
Words: 658
Pages: 3

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