1. FOOD SAFETY starts with you GM’s 15 minute Weekly lesson

2. FOOD SAFETYeveryone contributes Communicate Participate Learn Basics Share

4. Examples are dairy products, eggs, meat and poultry, seafood, raw vegetables, (alfalfa sprouts, cut melons, baked potatoes, beans, rice, and garlic and oil mixtures), and soy products, like tofu.

5. Biological hazards are bacteria, viruses, parasites and fungi. The key factor in controlling bacterial growth is to control conditions that favor that growth.

6. These are the factors:

7. Food

8. Acidity

9. Time

10. Temperature

11. Oxygen

12. Moisture

14. Cooking incorrectly.

15. Not correctly handling food cooked previously.

18. Assign specific equipment to each type of food—separate cutting boards should be used for raw and cooked foods

19. Clean and sanitize tools, equipment and utensils after each task.

20. Create procedural barriers.

21. Prepare raw and ready to eat foods are different times

22. Purchase ingredients that require minimal preparation

23. Time and temperature control:

24. To prevent time and temperature abuse:

27. Before and after handling raw food

28. After touching hair, face, or body

29. After coughing and sneezing into your hands

30. When switching from one task to another

31. After handling chemicals

32. Before and after changing gloves

33. After busing tables

34. After handling cleaning chemicals

35. After handling garbage

36. Before and after a work break

37. After eating, drinking, or smoking

39. Before beginning a different task

40. After handling raw meat and before handling cooked or

41. Ready-to-eat food

42. Gloves should only be used over clean hands.