6 Foot Kitchen Training Food Storage May 2020 Food Storage (45 - PowerPoint PPT Presentation

6 Foot Kitchen Training Food Storage May 2020

Food Storage (45 minutes) LEARNING OUTCOMES: After this topic, learners will have an understanding of: Module I: 20 minutes § The basics of the HACCP implementation guide Module II: 10 minutes § Safe food storage Module III: 10 minutes § How to use the dishwasher to sanitize storage shelving Quiz: 5 minutes

Module I HACCP Implementation Guide (20 minutes) § The HACCP program was developed by NASA for the Apollo Program. § HACCP stands for Hazard Analysis Critical Control Points. § They developed it to make sure that no astronaut would get ill from food poisoning during a mission. § The program follows the food production from start to finish. § From purchasing the food all the way until it is disposed of. § During that process “Critical Control Points “ are identified. § These points are when the food would most likely to become contaminated. § Such things as food delivery, storage, cooking and holding.

Module II Safe Food Storage (10 minutes) § It is important that only one person is going into the storage areas. § It reduces the chance of infection due to the close proximity of two people and the chances of touching the same surface. § A single person should also be delivering supplies to each station. § Storage areas and door handles should be disinfected daily. § Always maintain proper storage temperatures and log them.

Module III Dishwasher Operation (10 minutes) § There are two different types of dishwashers. § High temperature (180 Degrees) and chemical. § Both of these are your best tool for sanitizing equipment. § Storage area shelving can be washed and sanitized in a dishwasher.

Quiz 1. What does the acronym HACCP stand for? a. Hazard Analysis Critical Control Point 2. What is a Critical Control Point? a. That point at which the food is most likely to become contaminated. 3. How many people should have access to the storage areas and why? a. One. It reduces the chances of cross contamination and infection. 4. What is the easiest way to sanitize equipment and shelving? a. In the dishwasher. 5. What temperature must a high temperature dishwasher reach to sanitize equipment? a. 180 degrees Fahrenheit

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