Food Safety

Clay County Safety and Sanitation

  • Sanitation Regulations- Lather hands with soap up to elbows, rub hands together for 20 seconds.
  • Use a finger brush.
  • Dry hands and shut off water with paper towels to limit contact with unclean surfaces.
  • Food safety- keep hot foods around 135F and keep cold food around 41F.
  • Dish washing by hand- Use a three compartment sink, wash with 110F detergent, rinse with hot clean water, and sanitize 75F water with sanitizer(chlorine, iodine).
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What is E.Coli

  • E.coli is a bacteria that is mostly found in cows, but also chickens, deer, sheep, and pigs can carry it.
  • Happens during slaughter when infected intestines or feces come in contact with the carcass or meat.
  • less chance buying intact cuts, usually becomes contaminated when the meat is grinded.
  • can be spread from person to person.
  • Make sure internal meat temperature reaches 160F.
  • Avoid raw meat coming in contact with other foods, known as cross contamination.
  • Not really a cure, but keep hydrated and proper nutrition will help get rid of the bacteria in about a week
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The Kitchen Manager

4.) Did you have to take any sanitation classes for this job?

No I did not have to take any classes

5.) What all do you do to prepare to cook to prevent cross contamination to stop an E.Coli breakout?

I get out all ingredients and recipes first. Then start measuring ingredients. And to make sure I don't cross contaminate.

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Citation page

"Clay County Public Health Center." Food. 11 Aug. 2015. Web. 1 Dec. 2015. <http://www.clayhealth.com/Module/Ext/ExtInfo.aspx?ModulePageAdmin=12f362b0-7a3c-46b5-9f35-18f0cb1ca900&&ModulePageVisitor=6e11a257-21c4-463b-9374-ddfb8f70cd5c>.

"Food Sanitation 101." The Qwik Care. 12 Jan. 2012. Web. 1 Dec. 2015.

"E.coli/FoodSafety.gov." U.S Department of Health and Human Resources. 1 Feb. 2015. Web. 1 Dec. 2015.

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Interviewed Michelle at store

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