Food Safety Bingo - School Nutrition Association食品安全宾果-学校营养协会.pptVIP

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2018-06-24 发布于四川
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Food Safety Bingo - School Nutrition Association食品安全宾果-学校营养协会.ppt

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Food Safety Bingo - School Nutrition Association食品安全宾果-学校营养协会

Food Safety Bingo Food Safety Bingo! Presented by JoAnne Robinett, SNS Beavercreek City Schools Beavercreek, Ohio What can happen when you use the same cutting board for two different preparation procedures? Cross Contamination Is there a “glove law”? What Does HACCP Stand For? Hazard Analysis of Critical Control Points The term for the time and temperature ranges for food preparation and service – either hot or cold - that keep food safe? Critical Limits How would you monitor a CCP while preparing food? Thermometer Clock The Proper Temperature for holding HOT Food is: 135 or above The Proper Temperature for holding Cold Food is: 41 or below The Proper Internal Temperature for Cooking a Roast (pork or beef) is: 145 for 15 seconds The Proper Internal Temperature for Cooking Poultry is: 165 for 15 seconds The Proper Internal Temperature for Cooking Ground Beef is: 155 for 15 seconds The Proper Internal Temperature for Cooking Fish is: 145 for 15 seconds Do you have to remember these numbers? What is an SOP? Written instructions for a food service task that reduce food safety hazards. It stands for: “Standard Operating Procedures” What area – often taught in junior high science class is a part of every food safety plan? Personal Hygiene An essential part of food preparation and serving that can prevent the contamination of food and stop the spread of germs that can make workers and customers ill. This should be implemented often during the workday. Hand Washing Bonus – how long should you wash your hands? What are the foods called that need no further preparation before consumption? Ready to Eat – RTE Bonus question – where are these foods stored in the refrigerator? The proper order for a three compartment sink is… Wash Rinse Sanitize How do you know if your thermometer is operating properly? Calibrate Bonus – when should you calibrate? PIC Person in Charge Does this mean the manager? The Refrigerator Bug Listeriosis This is why refrigerated foods should a