Professional Documents
Culture Documents
SANITATION
Foods & Nutrition 1
FACS
Mrs. Johnson
Salmonella
Source
Fresh poultry
Raw eggs
Symptoms
Cramps
Diarrhea
Nausea
Chills
Fever
Headache
E-Coli
Sources
Bacteria spread by air from soil, ground and
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever
Botulism:
Source
Improperly canned foods
Specifically low acid foods:
meat, grains
Symptoms
Affects nervous system
Double vision
Not able to speak or
swallow
Can cause death!!!
Hepatitis A
Source
Fecal matter AKA: Urine and
Campylobacter
Source:
Unpasteurized dairy
products.
Contaminated water
Poultry
Produce
Symptoms:
Diarrhea
Cramps
Fever
Pain
Staphylococci
Source
Human skin, nose & throat;
Cross Contamination
It occurs when juices from raw meats or germs from
original ones.
Be aware of tools used during cooking, never use the same knife for
raw meat, poultry or seafood to chop produce or ready to eat foods.
Use one cutting board for meat, produce, and ready to eat foods.
Always wash
hands, cutting
boards, etc with hot
soapy water.
Danger Zone
Temperature range of 41*-135*
155
unprocessed
seafood, beef,
pork, veal, lamb
Add a step;
increase
temp 10degrees
Ground meat like
hamburger
165
All feathered
foods & leftovers
Cooling Foods
From 135-70 degrees within 2 hours.
From 70-41 degrees within 4 hours.
Cutting large food items into smaller portions and storing
FIFO
First In, First Out
Is a method of storage rotation for a home
and restaurants store items with the
earliest use by date in front of other items
with later dates.
Personal Hygiene
Washing hands for 20 seconds
back.
Uniform: should be
kept clean.
Aprons
Chefs
Jacket
Lab Coat