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    Safety and Sanitation

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    teachertong
    Sanitizing solution: 1 t liquid bleach to 1 gallon water Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education Always follow package directions, know your microwave's wattage, and use a food thermometer. Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine.

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    Safety and Sanitation

    Uploaded by

    teachertong
    592 views32 pages
    Sanitizing solution: 1 t liquid bleach to 1 gallon water Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education Always follow package directions, know your microwave's wattage, and use a food thermometer. Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine.

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    Sanitizing solution: 1 t liquid bleach to 1 gallon water Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education Always follow package directions, know your microwave's wattage, and use a food thermometer. Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    592 views32 pages

    Safety and Sanitation

    Uploaded by

    teachertong
    Sanitizing solution: 1 t liquid bleach to 1 gallon water Flood countertops with solution, let stand, then air dry or wipe dry. 2010 Partnership for Food Safety Education Always follow package directions, know your microwave's wattage, and use a food thermometer. Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine.

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    of 32

    Kitchen Safety 101

    Whats wrong?

    Safety Posters
    Pick one topic related to safety Create a 4.25 x 5.5 poster (half a page)
    Show something that could go wrong in the kitchen Describe what could be done to prevent this

    Safety Poster Example

    Sanitation 101

    Partnership for Food Safety Education www.fightbac.org

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    To make a sanitizing solution: 1 T liquid bleach to 1 gallon water Flood countertops with solution, let stand, then air dry or wipe dry.

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    Wash produce under cool running water, and rub firm skinned produce with produce brush.

    Never use detergent or bleach to wash produce.


    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    Stand times bring food to safe minimum internal temperature. Always follow package directions, know your microwaves wattage, & use a food thermometer.
    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    Freeze or toss refrigerated leftovers within 3-4 days even if they smell and look fine.

    If youre not sure how old leftovers are, remember, when in doubt, throw it out!
    2010 Partnership for Food Safety Education

    2010 Partnership for Food Safety Education

    Remember! Be a PEACH go easy on the BLEACH!


    1 T to 1 Gallon

    2010 Partnership for Food Safety Education

    Remember! Always thoroughly wash the outside of fresh produce before cutting into it or removing the skin or rind.
    2010 Partnership for Food Safety Education

    Does NOT mean its safe to eat Remember! After microwaving, let food stand for the recommended time.
    2010 Partnership for Food Safety Education

    Remember! SMELL CANT TELL if your food is safe to eat.

    2010 Partnership for Food Safety Education

    Optional credit for more information cut out this box if not used

    2010 Partnership for Food Safety Education

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