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 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
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
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
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
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
Page 8 Fish- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services
Page 9 Hamburger – 155 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services
Page 10 Chicken and other poultry- 165 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services
Page 11 Single pieces of meat, lamb, and pork- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services
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
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
Page 14 Proper Handwashing 2) 3) 1) 4) Public Health www.SBCounty.gov Environmental Health Services
Page 15 clean and sanitize food contact surfaces every 4 hours Public Health www.SBCounty.gov Environmental Health Services
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
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
Page 18 Public Health www.SBCounty.gov Environmental Health Services
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