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P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - PowerPoint PPT Presentation

Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov Page 2 Public Health www.SBCounty.gov Environmental Health Services 5 CDC Con 5 CDC Contributo tributors s of of Foo oodb


  1. Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov

  2. Page 2 Public Health www.SBCounty.gov Environmental Health Services

  3. 5 CDC Con 5 CDC Contributo tributors s of of Foo oodb dbor orne ne Ill Illne ness ss Page 3  Improper Hot and Cold Holding Temperatures  Improper Cooking Temperatures  Contaminated Utensils and Equipment  Poor Employee Health and Hygiene  Food From Unsafe Sources Public Health www.SBCounty.gov Environmental Health Services

  4. Improp Imp oper Hot an er Hot and Cold d Cold Holding Holding T Tem empe peratur tures es Page 4  Food Danger Zone 4 hours + Public Health www.SBCounty.gov Environmental Health Services

  5. Improp Imp oper er Cold Hold Cold Holding ing Tem empe peratur tures es Page 5 Cold Holding  Maintain cold food at or below 41 ° F Public Health www.SBCounty.gov Environmental Health Services

  6. Imp Improp oper Hot er Hot Holdin Holding g Tem empe peratur tures es Page 6 Cook Adequately Hot Holding  Maintain hot food at 135 ° F or above Public Health www.SBCounty.gov Environmental Health Services

  7. Imp Improp oper Coo er Cookin king g Tem empe peratur tures es Page 7  Minimal internal cooking temperatures and time are specific for food type. Public Health www.SBCounty.gov Environmental Health Services

  8. Page 8  Fish- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

  9. Page 9  Hamburger – 155 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

  10. Page 10  Chicken and other poultry- 165 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

  11. Page 11  Single pieces of meat, lamb, and pork- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

  12. Con Contam tamina inated ted Ut Uten ensils sils an and d Eq Equip uipme ment nt Page 12  Cross contamination  Keep cutting boards separate for different types of food products. Public Health www.SBCounty.gov Environmental Health Services

  13. Man Manua ual l War are W e Was ashin hing T g Tec echn hniqu ique e Page 13 Public Health www.SBCounty.gov Environmental Health Services

  14. Page 14  Proper Handwashing 2) 3) 1) 4) Public Health www.SBCounty.gov Environmental Health Services

  15. Page 15  clean and sanitize food contact surfaces every 4 hours Public Health www.SBCounty.gov Environmental Health Services

  16. Poo oor Emplo r Employee ee Health and Health and H Hygie ygiene ne Page 16  Sick employees should not  Workers with open wounds be allowed to work in the must not handle food food preparation area Public Health www.SBCounty.gov Environmental Health Services

  17. Foo ood d fr from om Unsa Unsafe S e Sou ource ces s Page 17  All food must come from an approved source Public Health www.SBCounty.gov Environmental Health Services

  18. Page 18 Public Health www.SBCounty.gov Environmental Health Services

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