Transcript FHL10Unit1_FoodSafetyCourseUnit4.ppt

Preparing Food
Unit 4 ─ Key Learning Points
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Classification of foods
Effects of temperature and time
Tools and equipment
Hot materials and surfaces
Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods:
Meat and Poultry
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods:
Dairy Products
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods:
Egg Products
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods:
Fish and Shellfish
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods:
Cooked Vegetables and Cereals
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Foods
REAL CASE ─ DANGER ZONE
On several occasions, potentially
hazardous foods such as eggs, tofu and
chicken were delivered before a restaurant
was open. The food sat for hours in the
direct sunlight until staff arrived. The health
inspectors investigated and ordered all the
food to be destroyed.
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Less Hazardous Foods
• Dry
• Sour/Acidic
• Sweet and salty
Note: Effects of moisture can cause
foods to become potentially hazardous
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Less Hazardous Foods: Dry
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Less Hazardous Foods:
Sweet and Salty
These foods do
not support the
rapid growth of
pathogens, but
refrigeration may
be required.
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
DANGER ZONE
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Recommended Temperatures
Stages
C
F
Cooking
74
165
Hot holding
60
140
-18
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40
74
165
Storing Frozen
Thawing
Reheating
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Hot Holding
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Cooling
• Put on ice or refrigerate
• Use shallow containers
and stir frequently
• Label with date and
contents
• Use ice water baths
and/or ice wands to
cool large liquid
quantities
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Cooling Temperatures
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Cooling Times
Temperature C
Temperature F
Within 2 hours
60 – 21
140 – 70
Next 4 hours
21 – 4
70 – 40
Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Bacterial Growth: Time
10°C
5°C
0°C
NUMBER OF ORGANISMS
1 Billion
100 Million
SLIME
10 Million
BAD ODOUR
1 Million
100 Thousand
10 Thousand
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10
DAYS
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
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Tools and Equipment
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Equipment Safety Tips
Equipment:
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Remember:
Fryers
Steamers
Stoves/ovens
Slicers
Processors
Mixers
Knives
Unit 4
© 2002 and 2006 Province of British Columbia
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Get training
Use guards
Lockout
Wear PPE
Follow safe work
procedures
FOODSAFE Level 1
Safe Cutting Technique
Curl your fingers and cut
away from your body when
trimming or deboning.
Store knives securely
in proper racks.
Use cutting board
or flat surface.
Hold the knife
with your
stronger hand.
Use the right knife for
the job and make sure
it’s sharp.
Care around the sink:
•Do not drop knives into dishwasher.
•Keep knives out of the sink.
•Clean knives immediately after use or
place in a container labelled “knives
only” near the sink.
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Preventing Burns and Scalds
If oil catches fire:
•Cover it with a safety blanket or damp cloth, or
use foam or powder fire extinguisher if trained.
•Turn off the gas or power.
•NEVER use water.
•NEVER try to carry the burning pan.
Open lids away
from you.
When cooking with oil:
Don’t overheat
oil it can burst
into flames.
Use tongs or
frying baskets.
Use oven mitts or dry
cloths when handling
hot objects.
Wear noncombustible or oil
proof aprons.
Don’t put wet items
into hot oil.
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Unit 4
© 2002 and 2006 Province of British Columbia
Don’t let handles
stick out over the
floor.
FOODSAFE Level 1
Open hot
water or liquid
faucets slowly.
Wear long
sleeved, cotton
clothing.
Critical Thinking: Recognizing Hazards
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Critical Thinking: Recognizing Hazards
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Unit 4
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Quiz: DANGER ZONE
BACTERIA DIE
SPORES & TOXINS
MAY SURVIVE
BACTERIA
MULTIPLY
RAPIDLY
MOST BACTERIA
SURVIVE BUT WILL NOT
MULTIPLY QUICKLY
MOST BACTERIA
SURVIVE BUT WILL
NOT GROW
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© 2002 and 2006 Province of British Columbia
ºF
ºC  BOILING
ºF
ºC  COOKING & REHEATING
ºF
ºC  HOT HOLDING
ºF
ºC  BODY TEMPERATURE
ºF
ºC  CHILLING & THAWING
ºF
ºC  FREEZING
ºF
ºC  STORING FROZEN
FOODSAFE Level 1