Presentation Food

MAST Education Co.
, Ltd
Industrial Technology Centre
This is to certify that
Ms …………………………
(Enroll Number)
Successfully completed the course
Food Processing and Safety Training
1st February 2023 to 25 May 2023
1 Preparing & Serving Safe Food
FOOD SAFETY Preparing & Serving Safe Food
2 Foodborne Illness (aka food poisoning)
People can get sick if the food they eat has harmful chemicals or germs. This is called foodborne illness. Most foodborne
illnesses are either food poisonings or foodborne infections. Chemicals, bacteria, or certain foods like poisonous
mushrooms can cause food poisoning. Symptoms of food poisoning are usually noticed within hours after eating, and
often include vomiting.
3 Foodborne Illness The most common foodborne illnesses, however, are not caused by food poisoning. They are
foodborne infections caused by germs that grow in food or inside of our bodies. Symptoms of foodborne infections
include diarrhea, vomiting, fever, headache, and stomach aches; they may be noticed from several hours to several weeks
after eating the food.
4 Foodborne Illness The Centers for Disease Control estimates that about 76 million Americans get sick and up to 5,000
people die each year from unsafe food.
5 Who’s more at risk? Highly Susceptible Populations
While anyone can get sick from eating food, certain people are most at risk… Younger than 5
Older than 65 Pregnant Immune-compromised
6 Highly Susceptible Individuals
These foods increase the risk of highly susceptible people getting sick. • undercooked meats • raw
oysters undercooked eggs • sprouts • unpasteurized milk or juices
What are the foods that can make me sick?
Potentially Hazardous Foods include: Animal Products • Meat, fish, poultry, seafood, eggs • Dairy
products Cooked Starches • Cooked rice, beans, pasta, potatoes Fruits and Vegetables • Cooked
vegetables, tofu, sprouts (such as alfalfa or bean sprouts) cut melons & garlic or herbs bottled in
oil
8 Biological Hazards Germs that cannot be seen without a microscope
Parasites Parasites in food are usually tiny worms that live in fish, pork, or meat. They can be
killed if frozen or cooked to the right temperatures. Different kinds of parasites may be found in
contaminated water. To keep your food safe from parasites: • cook all pork, beef, and fish to the
proper temperatures • use fish that has been treated to kill parasites for raw dishes like sushi • use
approved sources of water
9 Biological Hazards Viruses Although viruses are small, it only
takes a few to make you sick. Unlike parasites, viruses are not
destroyed by freezing. Viruses are spread from people coughing
or sneezing. The viruses that we get through food usually come
from the unclean hands of someone that touched our food.
Unfortunately, the person’s hands were probably not washed
well enough to remove germs from vomit or feces.
Biological Hazards Viruses continued…
Chicken Pox The common Cold Influenza Hepatitis A
Norovirus To keep your food safe from viruses: • do not work
with food when you have diarrhea, vomiting, or fever • wash
your hands twice after using the toilet – once in the restroom,
and then again when you get back in the kitchen • use gloves or
utensils instead of bare hands when handling ready-to-eat food
11 Biological Hazards Bacteria Unlike viruses, bacteria can grow in food.
They are found everywhere and can grow when food workers are not careful about time, temperature and cleanliness.
Bacteria can spoil food or cause foodborne illness. Bacteria that cause foodborne illness come from sources like soil,
animals, raw meat, and people. Although they can come from lots of places, these bacteria usually only grow in certain
foods.
12 Bacteria continued… The food bacteria grows best in are called
POTENTIALLY HAZARDOUS FOODS. Keep potentially hazardous foods hot or cold to keep bacteria from growing. To
keep your food safe from bacteria: • keep potentially hazardous foods out of the Danger Zone (41°F-140°F) • do not work
with food when you are ill (diarrhea, vomiting, or fever) • wash your hands twice after using the toilet use gloves or
utensils instead of bare hands when handling ready-to-eat food • wash, rinse, and sanitize all equipment used for food
preparation
Potentially Hazardous Foods
14 A couple of other Hazards
Physical Hard or soft objects in food that can cause injury. Examples include broken glass, jewelry, adhesive bandages,
staples, and fingernails. Chemical Poisonous substances that occur naturally or are added during food handling. Examples
include cleaning agents, pesticides, and certain metals.
15 Top 3 Ways to keep Food Safe
Good Personal Hygiene Cook & Hold Food at the Proper Temperatures Prevent Cross Contamination
16 Keep it out of My Food! Long hair must be tied back, covered with a hat or in a hair net. Fingernails need to be
kept short & unpainted. (If nails are fake or painted gloves should be worn) Watches, rings, bracelets, and all other
jewelry on the arms or hands should be removed. Aprons must be worn at all times in the kitchen. Personal items
like medicine, coats, and purses must be stored away from food.
Hand washing Washing your hands often is the most important thing you can do to keep germs out of your body
and out of the food you prepare. before you begin handling food after using the toilet (twice) after handling raw
meat, fish, or poultry after handling garbage or dirty dishes after taking a break, eating, smoking, or touching your
hair after sneezing, coughing, or blowing the nose after handling animals or using chemicals
18 Yes, there are directions to washing your hands!

Wet hands with warm water. Scrub with soap (10-15 seconds) past wrists & under fingernails Rinse with warm
water Dry with single use paper towels This process should take at least 20 seconds Sing the ABC’s or Happy
Birthday while washing
19 Hand Sanitizers Hand sanitizers work best on hands that are clean.
In food service, you may use hand sanitizers after washing your hands if you’d like, but you may not use them
instead of washing your hands.
Food Temperatures Food needs to stay out of the danger zone
41°F - 140°F - Bacteria grows the fastest in this temperature range Cold Food must be kept below 41°F Hot Food
must be cooked to & held above 140°F Potentially hazardous food may be at room temperature for up to two hours
while you are preparing it.
21 165°F Cooking Temperatures Poultry (chicken and turkey)
• Stuffed foods or stuffing • Casseroles • All raw animal products cooked
in a microwave • All reheated potentially hazardous foods 165°F
22 Cooking Temperatures Hamburger • Sausage 155°F
23 Cooking Temperatures Eggs • Fish • Beef • Pork 145°F
140°F Cooking Temperatures Vegetables that will be hot held
• Packaged ready-to-eat foods (such as hot dogs and canned chili) that are
heated for hot holding 140°F
25 Thawing Food In the refrigerator In the microwave
(only if you are cooking it immediately) Under cold running water
26 Cool Foods Quickly! Get them out of the danger zone
shallow pan method (food no more than 2 inches deep) 2. size reduction
(cutting solid food into smaller pieces) Improper cooling is a leading
contributor to foodborne illness.
27 Cross Contamination Cross contamination is the spread of
bacteria from raw meat to other foods. It is important to keep
raw meat away from other food.
28 Tips to avoid cross contamination:
wash hands after handling raw meat wash and sanitize all food-
contact surfaces that touch raw meat prepare raw meat in an
area away from other foods use a separate cutting board for raw
meat store raw meat below other foods in the refrigerator and
freezer store meat with a higher cooking temperature (like
chicken) below meat with a lower cooking temperature (like
fish)
29 Ready to Eat Foods Even when food workers wash their
hands well, they are not allowed to touch ready-to-eat foods
with their bare hands. This is to keep germs that might remain
on the hands from getting onto ready-to-eat foods. Ready-to-eat
foods are foods that are served without additional washing or
cooking to remove germs. Ready-to-eat foods include: • washed
produce that is eaten raw • bakery or bread items • foods that
have already been cooked • foods that will not be cooked
30 Gloves Wash hands before putting on gloves
Change gloves that get ripped Change gloves that might be contaminated Never
wash or reuse gloves Change gloves between working with raw and ready-to-eat
foods Throw gloves away after use Wash hands after taking gloves off
31 Clean VS Sanitized Soap Cleans & Chemicals Sanitize
Sanitizers must be mixed by following the directions on the label. (Soap should
not be added to sanitizers.) Use test strips to make sure the sanitizer is not too
strong or too weak. Wiping cloths can be used to sanitize work surfaces that have
been cleaned and rinsed. Use a different cloth for food & non-food surfaces Use a
different cloth for cleaning up after raw meat
32 Hand-washing Dishes clean and sanitize the sink
scrape leftover food into the garbage WASH dishes in hot, soapy water in the first
sink RINSE dishes with clean, hot water in the second sink SANITIZE by soaking
the dishes in the third sink filled with warm water and an approved sanitizer AIR
DRY all dishes and utensils instead of using a towel
33 Food Safety Review To keep your food safe from
bacteria:
• keep potentially hazardous foods out of the Danger Zone
(41°F-140°F) • do not work with food when you are ill
(diarrhea, vomiting, or fever) • wash your hands twice after
using the toilet • use gloves or utensils instead of bare hands
when handling ready-to-eat food • wash, rinse, and sanitize all
equipment used for food preparation
34 Review Danger Zone? ~Poultry? ~Beef? ~Fish?

~Vegetables? ~Eggs? ~Hamburger? ~Hot Dogs? When do we
wear gloves? Steps to hand washing? Dishes? Clean vs.
Sanitized? 3 Ways to thaw food? Cross contamination? Highly
Susceptible Population? Potentially hazardous food?

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MAST Education Co.

This is to certify that

18 Yes, there are directions to washing your hands!

34 Review Danger Zone? ~Poultry? ~Beef? ~Fish?

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