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FOOD SAFETY KNOWLEDGE
It is our obligation, not our option, to serve safe food!
 Our guests will judge our company and our service by observing the
appearance and behavior of the staff members serving them.
 The best protective measure against food-borne illness is good personal
hygiene.
 It is our obligation to prevent food-borne illness by building a sanitary
barrier between the product and the people who prepare, serve and
consume the product.
Food Handling
Sickness caused from germs or toxins in food, also called food
poisoning.
Symptoms for foodborne illness (food poisoning).
 Diarrhea
 Fever
 Vomiting
 Jaundice (yellowing of the skin and eyes)
 Sore throat with fever
The responsibility of the food employee is to report to the
person in charge
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Foodborne illness
 Report to the medical staff any symptoms of illness such as the flu,
colds, persistent coughs, sore throat, and diarrhea or vomiting.
 Medical staff must clear all food and beverage employees for
return to duty.
 Cuts or burns on the fingers or hands requiring bandages or ointment
must be treated by the medical staff.
EMPLOYEE HEALTH
 Clean hands.
 Personal cleanliness/daily bathing or showering with soap.
 Wearing proper work attire, including a clean uniform.
 Avoiding unsanitary habits and actions, such as scratching, touching
parts of our body, etc.
 Good health.
 Reporting immediately to the doctor when feeling ill.
The prevention of food-borne illness
Personal Hygiene
 Washing Hand
 Natural nails only-clean and trimmed
 No jewelry-plain wedding band
 Clean clothes/Uniform
 Using aprons, hat and gloves
 Effective hair restraints
 At least daily bathing and clean clothing.
 Avoid contact with the face, hair, or mouth during duty.
 Drinking, eating, or smoking in food and beverage
preparation/service areas prohibited.
Personal Hygiene
Safe food handling: www.chefqtrainer.blogspot.com
Hair restrained Clean, short fingernails, no
jewelry or nail polish
Apron clean
Hair not restrained Long fingernails, jewelry, nail
polish
Apron dirty and
stained
Improper
Proper
 The human body is a reservoir for a wide variety of organisms
which can be found:
 on healthy skin and hair
 nose
 mouth
 damaged skin
 intestinal tract
General Cleanliness
General Cleanliness
• Bathing
• Most bacteria on the body cause no problem (other than perhaps
offensive odor)
• The same bacteria in food can cause a variety of illnesses.
• Bathing and shampooing removes the vast majority of bacteria,
lessening the possibility they can get into food.
• Clean clothing
• Imperative in the kitchen
• Bacteria from the body and from food can grow in large numbers
quickly on soiled clothing.
• Correct temperature
• Correct pH
• Correct moisture
• Ideal food supply
• Aprons can be worn to protect clothing:
• easily changed
• easily laundered
• Less likely to be soiled with bacteria from the body
• Professional appearance
• Change apron when soiled
 Wet hands
 Apply soap
 Lather vigorously
 20 seconds-Happy Birthday Song
 Rinse thoroughly
 Dry hands
Proper Handwashing
Safe food handling: www.chefqtrainer.blogspot.com
 After using the restroom, a handkerchief or a tissue.
 Before coming to work and after a break, especially after eating or
drinking.
 After handling something dirty (pans, china, trays, equipment, towel,
etc.).
 After smoking.
 After handling raw food, particularly meat, poultry or seafood.
 After touching your hair, nose or other parts of your body.
 After using any cleaning materials, including chemicals.
Always Wash Your Hand
Handwashing Sink Requirement
 Supplies
 Soap
 Paper towels
 Free From blockage
 Receptacle
 Signage – Wash Hands Often
 Accessible
 Used ONLY for handwashing
Safe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.com
Food Hazard
Safe food handling: www.chefqtrainer.blogspot.com
Biological Hazards
 Bacteria are infectious disease-causing agents called pathogens. They
feed on nutrients of potentially hazardous foods, and multiply very
rapidly at favorable temperatures. Pathogens use the food as a
medium for growth and also as transportation to the human body.
 Bacteria reproduce by dividing. Under ideal conditions, bacteria
multiply at an explosive rate — a single cell becomes billions in 10 to
12 hours. Bacteria thrive in a warm, moist, protein-rich environment
that is neutral or low in acid. When bacteria die, they discharge
toxins. These toxins can make people sick.
 Viruses cannot reproduce outside of a living cell. Once they gain
entrance to a cell, they stop its life processes and force the cell to
assist in producing more viruses. Viruses can cause disease so they
must not be allowed to contaminate food or water.
 Parasites are microscopic creatures that need to live on or inside a
host to survive. Trichinella spiralis (round worm) is the best known
of the parasites that contaminate food, causing trichinosis. These
parasites are usually transported to humans in pork.
 Mold and yeast growth occurs on certain foods. Some varieties
contribute to disease and detract from the flavor of some foods.
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 Are the dangers posed by chemical substances contaminating food all along
the food supply chain, from the buying of a product to service to our guests
(i.e. cleaning solutions, detergents, sanitizers, toxic metals, pesticides,
additives and preservatives).
Chemical Hazards
Safe food handling: www.chefqtrainer.blogspot.com
Physical hazards
 are foreign particles or items that are not supposed to be a part of a
food product, such as glass or metal particles, packing staples,
toothpicks, nails or plasters.
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Safe food handling: www.chefqtrainer.blogspot.com
Food Handling Techniques
Ready to Eat Food
1. READY-TO-EAT FOOD: Food that may be safely eaten without additional
preparation.
2. Examples of READY-TO-EAT FOODS that may not be handled with bare
hands:
 Prepared fresh fruits and vegetables served raw
 Salads and salad ingredients
 Cooked, cold meats and sandwiches
 Bread, toast, rolls and baked goods
 Garnishes such as, parsley, lemon wedges, or pickles on plates
 Fruit or vegetables for mixed drinks
 Ice served to the customer
 Any food that will not be thoroughly cooked or reheated after it is
prepared
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3. Methods for handling READY-TO-EAT FOODS :
- Deli Paper
- Disposable Gloves
- Forks & Spoons
- Napkins
- Spatulas
- Tongs
- Wax Paper
- Ice Scoops
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 Always wash your hands before putting on new gloves.
 Gloves must be discarded:
 After sneezing or coughing into your hands
 After touching your hair or face
 Between handling raw foods and ready- to-eat foods
 When an activity or workstation change occurs
 When they are contaminated or torn
 Frequently change gloves and wash hands to minimize the build-up of
perspiration. Sweaty hands may breed bacteria.
 Food handlers with cuts, scrapes, or burns on their hands must cover
the area with an impermeable bandage and always wear gloves.
Gloves
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Time as Control
 Time starts when?
 Main Kitchen
 Service Line
 Buffet line
 4 hours to use ready to eat food
 Discard food if kept in the temperature danger zone (41ºF to 140ºF
or 5ºC to 60ºC) for longer than four hours
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 Cooking food to required minimum internal temperatures kills
microorganisms
 Cooking will not destroy spores or toxins
 Using a thermometer will determine that food has been cooked
properly
 Cooking is a critical control point for most foods
Cooking Food
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Thermometer
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Dial Instant-Read: Digital instant-read Thermocouple
Oven-Safe Indicating Thermometers Infrared
Types of Thermometer
THERMOMETER
TERMOMETER
Dope/ STEM
TERMOMETER
GUN/ Infrared
Internal Temperature Surface Temperature
Kinds of Kitchen Thermometer
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Thermometer Procedure
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 Provide and use an accurate, metal stem thermometer for checking
food temperatures.
 Refrigeration units must have accurate and easy-to-read
thermometers.
 Place the thermometer in the warmest area of the refrigerator.
 All thermometers should be checked for accuracy and CALIBRATED.
 CALIBRATE all new thermometers.
 CALIBRATE a thermometer after it had been accidentally dropped.
 Clean and sanitize thermometers between uses.
 Step One
Fill container with crushed ice and water
 Step Two
Submerge sensing area of stem in ice water for thirty seconds
 Step Three
Adjust calibration nut until thermometer reads
32ºF (0ºC)
Calibrating Thermometers
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Ice-Point Method
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 READY-TO-EAT FOODS, POTENTIALLY HAZARDOUS FOOD
must be date marked if held for more than 24 hours.
 The food must be consumed or discarded within 7 days/ In Flight Cat
3 days.
Date Marking-Labelling
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Hazards Food (HF) are date marked at each of the following times:
 Once HF are placed in Food Store Area (expiry date or the receiving
date)
 Once HF frozen are removed from freezer (date of removal/Thawing
date)
 Once pre-packaged HF are opened (Open date)
 Once HF are processed (Production date )
 Once HF are portioned (Portioned date)
 Once HF are ready dispatch to the Airline (flight date)
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What and when we mark the food?
Food Transportation
 Transportation From Provision to Preparation
 Avoid cross-contamination
 Separation between raw and cooked/ready-to-eat
 Separation between types of raw meats/seafood
 Maintain product temperature
 Organize order and pick-up times
 Organize product transportation
 Avoid transportation to food preparation areas in original shipping
boxes/cartons
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ALWAYS
 Cover all food items during transport.
 Sanitize all ready-to-eat raw fruits with 25 ppm of Micro Chlorine solution
before preparation and consumption.
 Transfer food from one refrigerator to another as quickly as possible.
 Assure all equipment used to transport food is clean and sanitized.
NEVER
 Place food on the floor.
 Allow food to sit at room temperature for long periods of time.
 Use cracked or chipped containers.
 Transfer hot, ready-to-eat items, without a heated transportation trolley
(with a thermometer).
Consumer Advisory
 Foods
 Wording
 Location
Purpose of Advisory
The consumer advisory is meant to inform consumers, especially highly
susceptible populations (elderly, children, pregnant women,
immunocompromised individuals) about the increased risk of foodborne
illness from eating raw or undercooked animal foods.
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 Raw or soft-cooked eggs
 Raw or raw-marinated fish
 Raw molluscan shellfish
 Raw or rare meat (steak, hamburgers)
Examples of Foods Requiring a Consumer Advisory
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Menu
Hamburgers*
 Cheese Burger
 Olive Burger
 Bacon Burger
 Hamburger Deluxe
(At bottom of page)
* Hamburgers are cooked to order. Consuming raw or undercooked meats,
poultry,
seafood, shellfish, or eggs may increase your risk of foodborne illness.
Example Consumer Advisory
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Food disclaimer
Surat pernyataan secara tertulis yang diberikan ke Custommer guna
memberikan jaminan kepada produsen untuk untuk memproduksi
makanan sesuai dengan permintaan customer yang harus ditanda
tangani oleh pihak customer.
Karena makanan tersebut tidak sesui dengan Food Safety Regulation
Safe food handling: www.chefqtrainer.blogspot.com
Safe Food Handling
Receiving Storing Thawing Preparation Cooking Cooling Holding Reheating Serving
HACCP
A Hazard Analysis Critical Control Point system
 Identifies hazards within the flow of food
 Implements controls based on the hazards identified
HACCP
Safe food handling: www.chefqtrainer.blogspot.com
 The company purchases food only from reputable suppliers who have an
HACCAP control system in place.
 However, to minimize the chance of taking soiled or contaminated food
on board, all food must be inspected before it is loaded onto the ship. If
any food is showing signs of spoilage, or if it is of inferior quality, it must
be rejected.
Receiving
 Proper storage is another line of defense against the growth of
bacteria.
 Potentially hazardous foods must be stored at certain temperatures,
out of the temperature danger zone (41-140°F = 5 - 60°C).
 Separate different types of raw animal foods from each other during
storage, preparation, holding and display.
 Separate raw animal foods from READY-TO-EAT FOODS during
storage, preparation, holding and display
Storing
 Refrigerated
 Frozen
 Dry
Types of Storage
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Food
 Meat, Poultry, Fish, Eggs,
Dairy
 Frozen
 Canned/Dry Foods
 Produce
Temperature
 5ºCor lower
 0ºC or Minus
 10ºC to 21ºC
 Storage temps vary
Storage Temperature
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 Top Shelf : READY-TO-EAT Foods and Fully Cooked Foods
 Next Shelf : Raw Seafood &Fish
 Next Shelf : Raw Steak (sirloin, ribeye, T-bone)
 Next Shelf : Raw Pork (ham, bacon, pork chops)
 Next Shelf : Raw Ground Meat (hamburger)
 Bottom Shelf : Raw Poultry (chicken, turkey, duck)
Store According to Cooking Temperatures
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• Cold Cuts
• Beef Roast
• Fish
• Ground Beef
• Poultry
• Ready-to-eat
• 55-63°c
• 65°c
• 68°c
• 74°c
Store According to Cooking Temperatures
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 Use thermometers in all refrigerators and freezers. Ensure that all
refrigerators have internal thermometers, and that they are in proper
working order.
 Keep temperature logs for at least six months of history.
 Rotate inventories FIRST IN-FIRST OUT (FIFO).
 Cooked, potentially hazardous food must be cooled within the following
time parameters:
 (1) In the blast chiller within 2 hours, from 60°C (140°F) to 21°C (70°F);
and (2) within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
Always
 Potentially hazardous food must be cooled within 4 hours to 5°C
(41°F) or less, if prepared from ingredients at ambient temperature.
 Check for expiration dates, especially on dairy products.
 Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).
 Check and clean the rubber gaskets on all refrigerator doors. Report
damaged refrigerator gaskets to your supervisor.
 Check for ice and condensed water on the cooling elements.
 Use and label plastic food storage containers (e.g. flour, sugar, salt).
 Sanitize all ready-to-eat raw fruits with 10 ppm chlorine solution or
Micro Chlorine before preparation and consumption
 Allow other items to be stored inside milk dispenser cooling units.
 Allow any paper, carton or wooden boxes in food preparation areas.
 Stack food containers on top of each other.
 Store food under overflow trays of cooling systems or air conditioning systems.
 Keep personal items in food storage areas and preparation areas.
ate other foods.
 Return raw or prepared foods back to their original containers once they have
been removed. Items have to be stored in a clean, covered container, except
during preparation or service, and must also be dated and labeled as to the
content.
 Fill a storage container to the top of the container. The cover must fit tightly.
 Store eggs and frozen egg products on top of any other food items. If the
container breaks, it can contaminate to another.
Never
 Once food has been purchased and stored, it is essential that it be
prepared and served safely. This is the stage at which the greatest risk of
contamination and temperature abuse can occur.
 The most common factor found in outbreaks of food-borne illness is the
failure to adequately control food temperature.
 Since disease-causing bacteria are capable of rapidly multiplying at
temperatures from 41°F to 140°F (5 to 60°C), this is known as the
Temperature Danger Zone.
 The total accumulated time potentially hazardous foods are exposed to
the temperature danger zone must not exceed four hours. The food should
pass through the danger zone as few times as possible.
Preparation
 Dirty and improperly cleaned utensils and equipment may
contaminate the food.
 Cross-contamination is the transfer of bacteria from something dirty
to something clean or from food with many bacteria to food with
fewer bacteria.
 Cooked and ready-to-eat foods such as cold cuts, salads, peeled fruits,
etc., must not be handled with bare hands. Since no cooking process
that would kill the bacteria follows, plastic gloves must be worn
whenever these foods are touched.
 Food that has not been prepared, or is not going to be served
immediately must be kept refrigerated.
 Food must be cooked to proper temperatures to kill any bacteria that
might be present.
Important Points
Always
 Keep food off of the floor.
 Keep food covered.
 Keep food covered in storage or during transportation.
 Use sanitized utensils.
 Avoid cross-contamination.
 Avoid handling foods with your bare hands.
 Keep food refrigerated.
 Cook food to proper temperatures.
Never
• Place or store food on the floor, even if it is for a short period of time.
Thawing
• Refrigeration
• Running Water
• During Cooking
• Microwave
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Thawing foods at room temperature is not allowed. Below are the only
four ways to thaw potentially hazardous frozen foods correctly:
 Under refrigeration at 41ºF (5ºC) or less
 During submersion in running potable water at 70ºF (21ºC) or below
 As part of the cooking process; ensure minimum internal temperature
 In the microwave, if cooked immediately
Thawing Food Properly
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 Eating undercooked foods can cause foodborne illness such as E.
coli or Salmonella.
 Use an appropriate thermometer to check final cooking
temperatures.
 Meat that “looks” or “feels” done is not necessarily safely cooked.
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Cooking Process
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Temperature Danger Zone
DANGER ZONE
5°F - 64°C Bacteria Multiply
!
Reheat Foods to 73,5°C
Keep Hot Foods at or above 65°C
Keep Cold Foods at or below 5°C
WHEN IN DOUBT, THROW IT OUT
Danger Zone
5°C < Bacteria Multiply > 61°C
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Minimum required core temperatures:
 Poultry 74 °C
 Meats1 65 °C
 Meats, comminuted 74 °C
 Fish, Shell fish, Crustaceans 65 °C
 Fish, shell fish, comminuted 70 °C
 Un-pasteurized Eggs 74 °C
 Un-pasteurized Dairy 72 °C
Whole-muscle beef, lamb, fish seared on all external surfaces to effect a
cooked color change
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Temperature Cooking Point
 Cool food from 60ºC to 21ºC within two hours, and to 5ºC or lower in
an additional four hours.
 All foods in refrigerators that have been cooled down must be logged
in a blast chiller log or cooling log.
 Foods cooled down that are in refrigerators or walk-ins shall have
labels that match the cooling logs.
 Do not re-label foods with new dates
Rapid Cooling
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Cooling Methods
Cool product to 70°F/ 21°C in 2 hours or less & 41°(4 c ) in 4
hours or less:
 Shallow Pans
 Blast Chiller
 Smaller/Thinner Portions
 Ice & Water Bath
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Holding
.
Metal containers transfer heat and cold faster than plastic containers;
hot foods will cool more quickly in metal container
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Hot Holding Equipment
 Hot POTENTIALLY HAZARDOUS FOOD must be kept at or above
60°C.
 Never use hot-holding equipment to reheat foods
 Hot-holding equipment must keep foods at 140ºF (60ºC) or
higher
 Stir at regular intervals
 Keep foods covered
 Measure internal temperatures at least every two hours
 Discard food after four hours if not held at or above 140ºF (60ºC)
 Never mix fresh food with food being held
 Prepare in small
batches
Hot Holding
Hot Holding Equipment
Cold Holding
 Cold POTENTIALLY HAZARDOUS FOOD must be kept at or below 5°C.
 Cold-holding equipment must keep food at 41ºF (5ºC) or lower
 Do not store directly on ice
 Measure internal temperature at least every two hours
 Keep foods covered
 Storing smaller portions and covering foods after cooling are helpful
tips for keeping food below 41°F.
 Frozen food must be maintained frozen
Buffets and Salad Bars
Special concerns for buffets and salad bars
 Contamination by the customer is quite likely.
 Maintaining temperatures below 41oF, or above 140oF, is highly unlikely.
 No re-use of dinnerware with exception of glassware.
 Food container location
 Under sneeze guard or covered container
 Appropriate utensils for each container
 Utensils under sneeze guard
 Displayed foods discarded.
 Empty container must be removed.
 Food on the serving line more than 4 hours must be discarded.
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 Meat
 Gravies
 Eggs
 Poultry
 Soups
 Milk
 Fish
 Meat sauces
Potentially hazardous foods
 Tofu
 Cooked pasta or rice
 Cream-filled baked goods
 Cut melons
 Cooked vegetables
 Custards
 Cooked potatoes
 Meat and potato salads
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Safe food handling: www.chefqtrainer.blogspot.com
Serving
Food must be served in a sanitary manner. Service is another area where food can be
contaminated by staff members or equipment, even though it was handled properly all the
way from purchasing through the preparation and holding process.
Food-borne illness outbreaks can be attributed to one or more of the following:
 Failure to properly cool, re-heat, or cook food.
 Poor personal hygiene of employees.
 Infected employees.
 Improperly cleaned equipment.
 Foods prepared too early before service or consumption.
 Raw ingredients used in foods that receive no further cooking.
 Food allowed to remain at temperatures where bacteria can grow.
 Cross-contamination.
CARRYING UTENSILS AND SERVING FOOD
 Keep temperature of cold foods at or below 41°F(5°C).
 Keep temperature of hot foods at or above 140°F (60°C).
 Use a sneeze guard or cover to protect all foods on buffet lines.
 Keep all fruits, milk products and canned juices on ice at all times.
 Maintain bain-maries temperatures at 180°F (82°C) or above.
 Have water level in bain-marie cover the inserts by 1” so that the
temperature will remain at the required level.
 Have additional serving spoons or tongs to use as replacements when food
starts to build up.
 Store salads, condiments, etc., in containers surrounded with chopped ice
that is 1” below the top of each container. Keep the temperature at 41 °F
(5°) or below.
 Supply all cold buffet tables with enough ice to ensure all cold buffet items
are in the required temperature zone. Drains must be in good repair and
working condition so that no water accumulation is noticed.
 Assure that no raw decorations are used on buffets.
Buffet Service
 Make sure that all food handlers are free of any infections, cuts or sores
on hands.
 Have the lids of garbage containers off the bins during food operation
hours only.
 Carry glasses, china or silverware on a tray, not with your bare hands.
 Discard open butter and cream leftovers after service.
ALWAYS
 Place boxes or containers directly from the floor onto a food preparation
surface.
 Use the same cutting board for raw and cooked meats, without cleaning
and sanitizing it in between uses.
 Use the same knife for raw and cooked meats, without cleaning and
sanitizing it in between uses. This prevents cross-contamination.
 Hide food preparation utensils.
 Use cleaning rags as a sweatband.
 Allow any staff member suffering from diarrhea to work. This could lead to
a potential dysentery viral outbreak.
 Allow any food handlers to eat or smoke in food preparation areas. Hand-
to-mouth contact may result in contamination of food and equipment.
Never
Frost top tables
A sneeze guard
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CROSS-CONTAMINATION DIRECTLY
Cross – Contamination Directly
 Raw and Cooked Food
 Various Types of Meats
 Meat, Seafood
 Washed and Unwashed Vegetables
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Contamination by Other Foods
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Cross- Contamination Indirectly
 Hand
 Equipment
 Work Surfaces
 Food Contact Surface
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Contamination by Hands
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Equipment
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Work Surfaces
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Food Contact Surface
 Wash your hands
 Clean and sanitize knives and cutting boards
11/25/2015 Delhindra/ chefqtraining.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.com

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Safe food handling: www.chefqtrainer.blogspot.com

  • 2. It is our obligation, not our option, to serve safe food!  Our guests will judge our company and our service by observing the appearance and behavior of the staff members serving them.  The best protective measure against food-borne illness is good personal hygiene.  It is our obligation to prevent food-borne illness by building a sanitary barrier between the product and the people who prepare, serve and consume the product.
  • 4. Sickness caused from germs or toxins in food, also called food poisoning. Symptoms for foodborne illness (food poisoning).  Diarrhea  Fever  Vomiting  Jaundice (yellowing of the skin and eyes)  Sore throat with fever The responsibility of the food employee is to report to the person in charge 11/25/2015 Delhindra/ chefqtraining.blogspot.com Foodborne illness
  • 5.  Report to the medical staff any symptoms of illness such as the flu, colds, persistent coughs, sore throat, and diarrhea or vomiting.  Medical staff must clear all food and beverage employees for return to duty.  Cuts or burns on the fingers or hands requiring bandages or ointment must be treated by the medical staff. EMPLOYEE HEALTH
  • 6.  Clean hands.  Personal cleanliness/daily bathing or showering with soap.  Wearing proper work attire, including a clean uniform.  Avoiding unsanitary habits and actions, such as scratching, touching parts of our body, etc.  Good health.  Reporting immediately to the doctor when feeling ill. The prevention of food-borne illness
  • 8.  Washing Hand  Natural nails only-clean and trimmed  No jewelry-plain wedding band  Clean clothes/Uniform  Using aprons, hat and gloves  Effective hair restraints  At least daily bathing and clean clothing.  Avoid contact with the face, hair, or mouth during duty.  Drinking, eating, or smoking in food and beverage preparation/service areas prohibited. Personal Hygiene
  • 10. Hair restrained Clean, short fingernails, no jewelry or nail polish Apron clean Hair not restrained Long fingernails, jewelry, nail polish Apron dirty and stained Improper Proper
  • 11.  The human body is a reservoir for a wide variety of organisms which can be found:  on healthy skin and hair  nose  mouth  damaged skin  intestinal tract General Cleanliness
  • 12. General Cleanliness • Bathing • Most bacteria on the body cause no problem (other than perhaps offensive odor) • The same bacteria in food can cause a variety of illnesses. • Bathing and shampooing removes the vast majority of bacteria, lessening the possibility they can get into food. • Clean clothing • Imperative in the kitchen • Bacteria from the body and from food can grow in large numbers quickly on soiled clothing. • Correct temperature • Correct pH • Correct moisture • Ideal food supply
  • 13. • Aprons can be worn to protect clothing: • easily changed • easily laundered • Less likely to be soiled with bacteria from the body • Professional appearance • Change apron when soiled
  • 14.  Wet hands  Apply soap  Lather vigorously  20 seconds-Happy Birthday Song  Rinse thoroughly  Dry hands Proper Handwashing
  • 16.  After using the restroom, a handkerchief or a tissue.  Before coming to work and after a break, especially after eating or drinking.  After handling something dirty (pans, china, trays, equipment, towel, etc.).  After smoking.  After handling raw food, particularly meat, poultry or seafood.  After touching your hair, nose or other parts of your body.  After using any cleaning materials, including chemicals. Always Wash Your Hand
  • 17. Handwashing Sink Requirement  Supplies  Soap  Paper towels  Free From blockage  Receptacle  Signage – Wash Hands Often  Accessible  Used ONLY for handwashing
  • 24. Biological Hazards  Bacteria are infectious disease-causing agents called pathogens. They feed on nutrients of potentially hazardous foods, and multiply very rapidly at favorable temperatures. Pathogens use the food as a medium for growth and also as transportation to the human body.  Bacteria reproduce by dividing. Under ideal conditions, bacteria multiply at an explosive rate — a single cell becomes billions in 10 to 12 hours. Bacteria thrive in a warm, moist, protein-rich environment that is neutral or low in acid. When bacteria die, they discharge toxins. These toxins can make people sick.
  • 25.  Viruses cannot reproduce outside of a living cell. Once they gain entrance to a cell, they stop its life processes and force the cell to assist in producing more viruses. Viruses can cause disease so they must not be allowed to contaminate food or water.  Parasites are microscopic creatures that need to live on or inside a host to survive. Trichinella spiralis (round worm) is the best known of the parasites that contaminate food, causing trichinosis. These parasites are usually transported to humans in pork.  Mold and yeast growth occurs on certain foods. Some varieties contribute to disease and detract from the flavor of some foods.
  • 27.  Are the dangers posed by chemical substances contaminating food all along the food supply chain, from the buying of a product to service to our guests (i.e. cleaning solutions, detergents, sanitizers, toxic metals, pesticides, additives and preservatives). Chemical Hazards
  • 29. Physical hazards  are foreign particles or items that are not supposed to be a part of a food product, such as glass or metal particles, packing staples, toothpicks, nails or plasters.
  • 33. Ready to Eat Food 1. READY-TO-EAT FOOD: Food that may be safely eaten without additional preparation. 2. Examples of READY-TO-EAT FOODS that may not be handled with bare hands:  Prepared fresh fruits and vegetables served raw  Salads and salad ingredients  Cooked, cold meats and sandwiches  Bread, toast, rolls and baked goods  Garnishes such as, parsley, lemon wedges, or pickles on plates  Fruit or vegetables for mixed drinks  Ice served to the customer  Any food that will not be thoroughly cooked or reheated after it is prepared 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 34. 3. Methods for handling READY-TO-EAT FOODS : - Deli Paper - Disposable Gloves - Forks & Spoons - Napkins - Spatulas - Tongs - Wax Paper - Ice Scoops 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 35.  Always wash your hands before putting on new gloves.  Gloves must be discarded:  After sneezing or coughing into your hands  After touching your hair or face  Between handling raw foods and ready- to-eat foods  When an activity or workstation change occurs  When they are contaminated or torn  Frequently change gloves and wash hands to minimize the build-up of perspiration. Sweaty hands may breed bacteria.  Food handlers with cuts, scrapes, or burns on their hands must cover the area with an impermeable bandage and always wear gloves. Gloves 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 37. Time as Control  Time starts when?  Main Kitchen  Service Line  Buffet line  4 hours to use ready to eat food  Discard food if kept in the temperature danger zone (41ºF to 140ºF or 5ºC to 60ºC) for longer than four hours 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 38.  Cooking food to required minimum internal temperatures kills microorganisms  Cooking will not destroy spores or toxins  Using a thermometer will determine that food has been cooked properly  Cooking is a critical control point for most foods Cooking Food 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 40. 11/25/2015 Delhindra/ chefqtraining.blogspot.com Dial Instant-Read: Digital instant-read Thermocouple Oven-Safe Indicating Thermometers Infrared Types of Thermometer
  • 41. THERMOMETER TERMOMETER Dope/ STEM TERMOMETER GUN/ Infrared Internal Temperature Surface Temperature Kinds of Kitchen Thermometer 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 42. 11/25/2015 Thermometer Procedure Delhindra/ chefqtraining.blogspot.com  Provide and use an accurate, metal stem thermometer for checking food temperatures.  Refrigeration units must have accurate and easy-to-read thermometers.  Place the thermometer in the warmest area of the refrigerator.  All thermometers should be checked for accuracy and CALIBRATED.  CALIBRATE all new thermometers.  CALIBRATE a thermometer after it had been accidentally dropped.  Clean and sanitize thermometers between uses.
  • 43.  Step One Fill container with crushed ice and water  Step Two Submerge sensing area of stem in ice water for thirty seconds  Step Three Adjust calibration nut until thermometer reads 32ºF (0ºC) Calibrating Thermometers 11/25/2015 Delhindra/ chefqtraining.blogspot.com Ice-Point Method
  • 44. 11/25/2015  READY-TO-EAT FOODS, POTENTIALLY HAZARDOUS FOOD must be date marked if held for more than 24 hours.  The food must be consumed or discarded within 7 days/ In Flight Cat 3 days. Date Marking-Labelling Delhindra/ chefqtraining.blogspot.com
  • 45. Hazards Food (HF) are date marked at each of the following times:  Once HF are placed in Food Store Area (expiry date or the receiving date)  Once HF frozen are removed from freezer (date of removal/Thawing date)  Once pre-packaged HF are opened (Open date)  Once HF are processed (Production date )  Once HF are portioned (Portioned date)  Once HF are ready dispatch to the Airline (flight date) 11/25/2015 Delhindra/ chefqtraining.blogspot.com What and when we mark the food?
  • 46. Food Transportation  Transportation From Provision to Preparation  Avoid cross-contamination  Separation between raw and cooked/ready-to-eat  Separation between types of raw meats/seafood  Maintain product temperature  Organize order and pick-up times  Organize product transportation  Avoid transportation to food preparation areas in original shipping boxes/cartons 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 47. ALWAYS  Cover all food items during transport.  Sanitize all ready-to-eat raw fruits with 25 ppm of Micro Chlorine solution before preparation and consumption.  Transfer food from one refrigerator to another as quickly as possible.  Assure all equipment used to transport food is clean and sanitized. NEVER  Place food on the floor.  Allow food to sit at room temperature for long periods of time.  Use cracked or chipped containers.  Transfer hot, ready-to-eat items, without a heated transportation trolley (with a thermometer).
  • 48. Consumer Advisory  Foods  Wording  Location Purpose of Advisory The consumer advisory is meant to inform consumers, especially highly susceptible populations (elderly, children, pregnant women, immunocompromised individuals) about the increased risk of foodborne illness from eating raw or undercooked animal foods. 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 49.  Raw or soft-cooked eggs  Raw or raw-marinated fish  Raw molluscan shellfish  Raw or rare meat (steak, hamburgers) Examples of Foods Requiring a Consumer Advisory 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 50. Menu Hamburgers*  Cheese Burger  Olive Burger  Bacon Burger  Hamburger Deluxe (At bottom of page) * Hamburgers are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Example Consumer Advisory 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 51. 11/25/2015 Delhindra/ chefqtraining.blogspot.com Food disclaimer Surat pernyataan secara tertulis yang diberikan ke Custommer guna memberikan jaminan kepada produsen untuk untuk memproduksi makanan sesuai dengan permintaan customer yang harus ditanda tangani oleh pihak customer. Karena makanan tersebut tidak sesui dengan Food Safety Regulation
  • 53. Safe Food Handling Receiving Storing Thawing Preparation Cooking Cooling Holding Reheating Serving HACCP
  • 54. A Hazard Analysis Critical Control Point system  Identifies hazards within the flow of food  Implements controls based on the hazards identified HACCP
  • 56.  The company purchases food only from reputable suppliers who have an HACCAP control system in place.  However, to minimize the chance of taking soiled or contaminated food on board, all food must be inspected before it is loaded onto the ship. If any food is showing signs of spoilage, or if it is of inferior quality, it must be rejected. Receiving
  • 57.  Proper storage is another line of defense against the growth of bacteria.  Potentially hazardous foods must be stored at certain temperatures, out of the temperature danger zone (41-140°F = 5 - 60°C).  Separate different types of raw animal foods from each other during storage, preparation, holding and display.  Separate raw animal foods from READY-TO-EAT FOODS during storage, preparation, holding and display Storing
  • 58.  Refrigerated  Frozen  Dry Types of Storage 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 59. Food  Meat, Poultry, Fish, Eggs, Dairy  Frozen  Canned/Dry Foods  Produce Temperature  5ºCor lower  0ºC or Minus  10ºC to 21ºC  Storage temps vary Storage Temperature 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 60.  Top Shelf : READY-TO-EAT Foods and Fully Cooked Foods  Next Shelf : Raw Seafood &Fish  Next Shelf : Raw Steak (sirloin, ribeye, T-bone)  Next Shelf : Raw Pork (ham, bacon, pork chops)  Next Shelf : Raw Ground Meat (hamburger)  Bottom Shelf : Raw Poultry (chicken, turkey, duck) Store According to Cooking Temperatures 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 61. • Cold Cuts • Beef Roast • Fish • Ground Beef • Poultry • Ready-to-eat • 55-63°c • 65°c • 68°c • 74°c Store According to Cooking Temperatures 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 62.  Use thermometers in all refrigerators and freezers. Ensure that all refrigerators have internal thermometers, and that they are in proper working order.  Keep temperature logs for at least six months of history.  Rotate inventories FIRST IN-FIRST OUT (FIFO).  Cooked, potentially hazardous food must be cooled within the following time parameters:  (1) In the blast chiller within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) within 4 hours, from 21°C (70°F) to 5°C (41°F) or less. Always
  • 63.  Potentially hazardous food must be cooled within 4 hours to 5°C (41°F) or less, if prepared from ingredients at ambient temperature.  Check for expiration dates, especially on dairy products.  Cover all food mise-en-place (e.g. vegetables, fruits, cold cuts).  Check and clean the rubber gaskets on all refrigerator doors. Report damaged refrigerator gaskets to your supervisor.  Check for ice and condensed water on the cooling elements.  Use and label plastic food storage containers (e.g. flour, sugar, salt).  Sanitize all ready-to-eat raw fruits with 10 ppm chlorine solution or Micro Chlorine before preparation and consumption
  • 64.  Allow other items to be stored inside milk dispenser cooling units.  Allow any paper, carton or wooden boxes in food preparation areas.  Stack food containers on top of each other.  Store food under overflow trays of cooling systems or air conditioning systems.  Keep personal items in food storage areas and preparation areas. ate other foods.  Return raw or prepared foods back to their original containers once they have been removed. Items have to be stored in a clean, covered container, except during preparation or service, and must also be dated and labeled as to the content.  Fill a storage container to the top of the container. The cover must fit tightly.  Store eggs and frozen egg products on top of any other food items. If the container breaks, it can contaminate to another. Never
  • 65.  Once food has been purchased and stored, it is essential that it be prepared and served safely. This is the stage at which the greatest risk of contamination and temperature abuse can occur.  The most common factor found in outbreaks of food-borne illness is the failure to adequately control food temperature.  Since disease-causing bacteria are capable of rapidly multiplying at temperatures from 41°F to 140°F (5 to 60°C), this is known as the Temperature Danger Zone.  The total accumulated time potentially hazardous foods are exposed to the temperature danger zone must not exceed four hours. The food should pass through the danger zone as few times as possible. Preparation
  • 66.  Dirty and improperly cleaned utensils and equipment may contaminate the food.  Cross-contamination is the transfer of bacteria from something dirty to something clean or from food with many bacteria to food with fewer bacteria.  Cooked and ready-to-eat foods such as cold cuts, salads, peeled fruits, etc., must not be handled with bare hands. Since no cooking process that would kill the bacteria follows, plastic gloves must be worn whenever these foods are touched.  Food that has not been prepared, or is not going to be served immediately must be kept refrigerated.  Food must be cooked to proper temperatures to kill any bacteria that might be present. Important Points
  • 67. Always  Keep food off of the floor.  Keep food covered.  Keep food covered in storage or during transportation.  Use sanitized utensils.  Avoid cross-contamination.  Avoid handling foods with your bare hands.  Keep food refrigerated.  Cook food to proper temperatures. Never • Place or store food on the floor, even if it is for a short period of time.
  • 68. Thawing • Refrigeration • Running Water • During Cooking • Microwave 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 69. Thawing foods at room temperature is not allowed. Below are the only four ways to thaw potentially hazardous frozen foods correctly:  Under refrigeration at 41ºF (5ºC) or less  During submersion in running potable water at 70ºF (21ºC) or below  As part of the cooking process; ensure minimum internal temperature  In the microwave, if cooked immediately Thawing Food Properly 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 74. 11/25/2015  Eating undercooked foods can cause foodborne illness such as E. coli or Salmonella.  Use an appropriate thermometer to check final cooking temperatures.  Meat that “looks” or “feels” done is not necessarily safely cooked. Delhindra/ chefqtraining.blogspot.com Cooking Process
  • 75. 11/25/2015 Temperature Danger Zone DANGER ZONE 5°F - 64°C Bacteria Multiply ! Reheat Foods to 73,5°C Keep Hot Foods at or above 65°C Keep Cold Foods at or below 5°C WHEN IN DOUBT, THROW IT OUT Danger Zone 5°C < Bacteria Multiply > 61°C Delhindra/ chefqtraining.blogspot.com
  • 76. Minimum required core temperatures:  Poultry 74 °C  Meats1 65 °C  Meats, comminuted 74 °C  Fish, Shell fish, Crustaceans 65 °C  Fish, shell fish, comminuted 70 °C  Un-pasteurized Eggs 74 °C  Un-pasteurized Dairy 72 °C Whole-muscle beef, lamb, fish seared on all external surfaces to effect a cooked color change 11/25/2015 Delhindra/ chefqtraining.blogspot.com Temperature Cooking Point
  • 77.  Cool food from 60ºC to 21ºC within two hours, and to 5ºC or lower in an additional four hours.  All foods in refrigerators that have been cooled down must be logged in a blast chiller log or cooling log.  Foods cooled down that are in refrigerators or walk-ins shall have labels that match the cooling logs.  Do not re-label foods with new dates Rapid Cooling 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 78. Cooling Methods Cool product to 70°F/ 21°C in 2 hours or less & 41°(4 c ) in 4 hours or less:  Shallow Pans  Blast Chiller  Smaller/Thinner Portions  Ice & Water Bath 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 80. 11/25/2015 Holding . Metal containers transfer heat and cold faster than plastic containers; hot foods will cool more quickly in metal container Delhindra/ chefqtraining.blogspot.com
  • 82.  Hot POTENTIALLY HAZARDOUS FOOD must be kept at or above 60°C.  Never use hot-holding equipment to reheat foods  Hot-holding equipment must keep foods at 140ºF (60ºC) or higher  Stir at regular intervals  Keep foods covered  Measure internal temperatures at least every two hours  Discard food after four hours if not held at or above 140ºF (60ºC)  Never mix fresh food with food being held  Prepare in small batches Hot Holding
  • 84. Cold Holding  Cold POTENTIALLY HAZARDOUS FOOD must be kept at or below 5°C.  Cold-holding equipment must keep food at 41ºF (5ºC) or lower  Do not store directly on ice  Measure internal temperature at least every two hours  Keep foods covered  Storing smaller portions and covering foods after cooling are helpful tips for keeping food below 41°F.  Frozen food must be maintained frozen
  • 85. Buffets and Salad Bars Special concerns for buffets and salad bars  Contamination by the customer is quite likely.  Maintaining temperatures below 41oF, or above 140oF, is highly unlikely.  No re-use of dinnerware with exception of glassware.  Food container location  Under sneeze guard or covered container  Appropriate utensils for each container  Utensils under sneeze guard  Displayed foods discarded.  Empty container must be removed.  Food on the serving line more than 4 hours must be discarded.
  • 86. 11/25/2015  Meat  Gravies  Eggs  Poultry  Soups  Milk  Fish  Meat sauces Potentially hazardous foods  Tofu  Cooked pasta or rice  Cream-filled baked goods  Cut melons  Cooked vegetables  Custards  Cooked potatoes  Meat and potato salads Delhindra/ chefqtraining.blogspot.com
  • 88. Serving Food must be served in a sanitary manner. Service is another area where food can be contaminated by staff members or equipment, even though it was handled properly all the way from purchasing through the preparation and holding process. Food-borne illness outbreaks can be attributed to one or more of the following:  Failure to properly cool, re-heat, or cook food.  Poor personal hygiene of employees.  Infected employees.  Improperly cleaned equipment.  Foods prepared too early before service or consumption.  Raw ingredients used in foods that receive no further cooking.  Food allowed to remain at temperatures where bacteria can grow.  Cross-contamination.
  • 89. CARRYING UTENSILS AND SERVING FOOD
  • 90.  Keep temperature of cold foods at or below 41°F(5°C).  Keep temperature of hot foods at or above 140°F (60°C).  Use a sneeze guard or cover to protect all foods on buffet lines.  Keep all fruits, milk products and canned juices on ice at all times.  Maintain bain-maries temperatures at 180°F (82°C) or above.  Have water level in bain-marie cover the inserts by 1” so that the temperature will remain at the required level.  Have additional serving spoons or tongs to use as replacements when food starts to build up.  Store salads, condiments, etc., in containers surrounded with chopped ice that is 1” below the top of each container. Keep the temperature at 41 °F (5°) or below.  Supply all cold buffet tables with enough ice to ensure all cold buffet items are in the required temperature zone. Drains must be in good repair and working condition so that no water accumulation is noticed.  Assure that no raw decorations are used on buffets. Buffet Service
  • 91.  Make sure that all food handlers are free of any infections, cuts or sores on hands.  Have the lids of garbage containers off the bins during food operation hours only.  Carry glasses, china or silverware on a tray, not with your bare hands.  Discard open butter and cream leftovers after service. ALWAYS
  • 92.  Place boxes or containers directly from the floor onto a food preparation surface.  Use the same cutting board for raw and cooked meats, without cleaning and sanitizing it in between uses.  Use the same knife for raw and cooked meats, without cleaning and sanitizing it in between uses. This prevents cross-contamination.  Hide food preparation utensils.  Use cleaning rags as a sweatband.  Allow any staff member suffering from diarrhea to work. This could lead to a potential dysentery viral outbreak.  Allow any food handlers to eat or smoke in food preparation areas. Hand- to-mouth contact may result in contamination of food and equipment. Never
  • 93. Frost top tables A sneeze guard
  • 96. Cross – Contamination Directly  Raw and Cooked Food  Various Types of Meats  Meat, Seafood  Washed and Unwashed Vegetables 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 97. Contamination by Other Foods 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 99. Cross- Contamination Indirectly  Hand  Equipment  Work Surfaces  Food Contact Surface 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 100. Contamination by Hands • TastingHands11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 103. Work Surfaces 11/25/2015 Delhindra/ chefqtraining.blogspot.com
  • 104. Food Contact Surface  Wash your hands  Clean and sanitize knives and cutting boards 11/25/2015 Delhindra/ chefqtraining.blogspot.com