Food Safety and Sanitation

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Food Safety and Sanitation
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TEMPERATURES

• All foods should be cooked to the prescribed
  internal temperatures for a specific amount of
  time , for example chicken 165 for 15 seconds and
  ground beef 155for 15 seconds meaning that the
  food should hold those temperature for that
  period of time to be considered safe for
  consumption.

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MICRO-ORGANISMS

• There are several ways to prevent the
  transmission of food-borne illnesses so that
  foodservice personnel and patrons will not be
  exposed to these micro-organisms the first way
  is to wear foodservice grade gloves when handling
  ready to eat foods such as salads, desserts, and
  precooked foods.

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HAND WASHING

• Hand washing is a must especially when
  transiting to and from the bathroom as well as
  when preparing different raw foods.

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SAFE FOOD HANDLING

• Food safety and sanitation is very important in
  any food service organization regardless of size.
  All the proper percautions should be recognized
  and implemented to prevent the risk of
  food-bourne illnesses.

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TRANSMISSION

• Foodservice personnel must keep and maintain the
  proper hygiene and grooming standards associated
  with servsafe as well, this is to include length
  of nails, hair etc.

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REFERENCES

• http//www.nfsmi.org/documentlibraryfiles/PDF/2008
  0228031540.pdf