Sanitation is one basic procedre .. You should always sanitize your hands befor handling with food .. Make sure that the work station is clean for use .. Also sanitary the area before and after you use the materials .. wfields 5th period
deandre brown 1. One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation.[40] A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers.[41] In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.
Brittany C. 5th period Some basic procedures would include having smoke detectors installed and fire extinguishers in place. Staff wearing hair nets ang gloves. The staff must also cook the food to it's correct form as to prevent injury or sickness. Also another would be to make sure employees wash their hands at all times, including before or after they work with food, or not working with food at all.
A.Woods - 5th period It is important to know that when you see a fire at a foodservice environment , you have to use the fire extinguisher to put it out .
You should stay sanitary. Keep every thing in an orderly manner to prevent accidents. Use proper supplies and utensils during sessions. Follow all the right procedure to stay safe.
S.Orozco 5th period One basic safety procedure is to cut away from you when using a knife. Another safety procedure is to not leave the handle of a pot sticking out to were if a person walks by they can spill its contents.
j.clemons 5th period The most basic key to food safety is to ensure that all employees wash their hands regularly and properly. Employees should wash hands before and after touching food, using the restroom and when changing their gloves, according to the Food Service Warehouse. Employers can help encourage this by installing hand washing sinks near food preparation and by displaying signs to remind workers.
Make sure if you have pots on the stove that handles are turned inwards. You don't want anyone to pass by and knock a hot pot off the stove onto the floor or worse themselves. Make sure you have a fire extinguisher in case of fire. When taking food out the oven, pull it by the rack and not the dish. If you spill something on the floor, you should immediately mop it up or put a caution sign up.
M.Pesina -5th Period Safety and sanitation procedures are very important in the food service environment. Contamination in foods which are presence of harmful substances. Which could really affect a persons health. Also allergies all restaurants should be able to explain to the customers the ingredients in each of the plates they offer. All restaurants should offer a safe and sanitized environment for the customers.
t.walton period.5th some basic safety produce are clean your hands before and after serving food.always wash your hand for 20 seconds with warm water and soap.never serve food that has been sitting out cause it may cause foodborne illness.bateria can cause you to be very ill. so make sure you clean your hands and eat the right temperture food.
MS. DODSON C. HARRIS M. WILLIAMS 5TH PD. Some basic safety procedures for a food service enviroment are as follows: always carry a knife wit the blade pointed downward. Never use a dull knife,never pull a kitchen equipment out by the electric cord, never pour water on a grease fire, tie back long hair, and always keep burner and the range top clean.
*Clean up all spills as soon as they happen. *Tie back all long hair and don't wear baggy clothes or clothes that are too big for you. *When taking food out of the oven, use a oven mitt. *Close all cabnets so nothing will fall on you.
6th period What are some safety procedures for a foodservice enviornment.Occupational safety and health administration-It is the governmental agency that defines and enforces safe warnings conditions. Arson-opposite of an accidental fire.There is also the Fire Dectors-It is a device that warn you about a fire so you could get out the building safely.
malikcarter 6period Food safety Terms Foodborne illness Hazard Analysis and Critical Control Points (HACCP) Critical control point Critical factors Food, acidity, time, temperature, oxygen and moisture pH Water activity (aw) Pathogens Clostridium botulinum E. coli Hepatitis A Norovirus Parasitic infections Blastocystis Cryptosporidiosis Trichinosis v · d · e
Food safety[1] is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical
What are some basic food service safety procedures? A restaurant is suppose to be clean. The servers should be nice and friendly. They should clean up after the people are done with their table. They should offer you clean dishes. The restaurant should be just as neat and clean as you are.
1. wash your hands 2. follow the procedures 3. bacteria needs to be neutral pH between 6 and 8 pH to grow 4. hot food should be held at 140'F or warmer. 5. cold food should be held at 40'F or colder.
Not using the right procedures can cause contamination. You have use safety procedures. Always keep your hands clean. Make sure things are santiizied before using. This will keep down infection. Also use sharp objects carefully. Never play with any sharp objects in hand. And always do as you are told.
Some food safety procedures are Wash hands thoroughly before handling food, and again between handling raw and cooked foods, and after visiting the toilet Clean all equipment, utensils and preparation surfaces thoroughly Keep cooked and raw foods separate during preparation and storage and also yo need to make sure you cook your food throughly most people dont do that
Safety tips for foodservice environoment tip1: make sure the area is clean tip2: if not clean it cound be some Bacteria, parasites etc. tip3: make sure there is good sanitation when handling the food tip4: make sure the food is upto date so there wont be any foodborne illnesses
Jacob Pack 6 Period Wash hands befor you cook, Allways have a fire extinguisher in classroom, Don't run with any type of sharp objects, If you drop something & it breaks make sure you tell the teacher.
lasohntaGlover 7 prd "Make sure that it can't spill or drip thing!That can cause cross-contamination," You will also need to make sure that you don't put cooked food back onto plates or into containers that you had the raw food in." !!! this or some things.
Kelsey-7th period These are some of the basic safety procedures: -Pour salt or baking soda over the flames of a grease fire. -Wipe up spills on the floor right away. -Tie back long hair. -Cut away from your body when using a sharp knife. -Do not wear fngernail polish or have long finger nails.
1.)Heat Exhaustion-body loses too much water & salt 2.)Fire Emergency Plan-a plan of action in case of fire 3.)Fire Extinguisher-filled with a substance that put out fires
There are alot of safety procedures that you have to follow in a food service enviornment.First of all Perishable foods must be kept outside of the temperature danger zone at all times in order to maintain proper food safety,because certain foods spoil or rot eaisly.Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your restaurant or anywhere that you cook food because eating food that is contaminated can make you seriously ill or it could be fatal. And finnaly, Proper handwashing is needed.Learn how and when employees are supposed to wash their hands to prevent the spread of bacteria. Amia Sims 7th
BPham-7th If you don't want food contaminate, you need to follow your safety procedure. Discard anyfood left out at a room temperature for more than two hours. Fours hours in the danger zone can produce lethal levels of bacteria. Only cooking in proper temperature will kill bacteria.
N.Hollis-7th What would you do it there was a fire and you coouldnt put it out? You should have a fire extingusher to put it out. What if water got on the floor and no one got it up, so someone fell and hurt themself? You should have a mop and/or a wet floor sign to let people know its not safe. All these things are safety procedures you need to follow to keep the environment safe.
Marquis Collins 7th Period Some safety procedures for a food service environment is keeping it clean.If you have a dirty restaurant you would not receive any customers.Always wash your hands before you get ready to serve food.
Contrevion C 7th period If you want a safe restuarant in the eating area, you got to keep up with customers. When thhey eat their food, they might make a mistake, and drop their food. Maybe even spill their drink, so you got to clean the mess up quickly to keep anyone from getting hurt.
JWhitehead 7th Block Food service operations are able to produce large quantities of food in a short amount of time. However, if safety procedures are not followed, that food can make customers sick.
Even one case of food poisoning is enough to destroy a restaurant’s reputation. Find out what it takes to provide a dining experience that is healthy for both your customers and your business.
If you want a safe restuarant in the eating area, you got to keep up with customers. When thhey eat their food, they might make a mistake, and drop their food. Maybe even spill their drink, so you got to clean the mess up quickly to keep anyone from getting hurt
TRENTON JOHNSON When cooking you need to keep all handles turned in so they wont fall over. Hold knifes at handle to prevent injury. Wash hands before preparing any type of food. 5th period
Yaneli Hernandez14 7th Period Sanitation is very important in ones work place. Some tips are: * Wash your hands before you eat, and after you use the restroom. * Clean spills immidiatly * Have your hair and loose clothing tied back. * Never use a dirty towel to clean anything.
Make sure if you have pots on the stove that handles are turned inwards. You don't want anyone to pass by and knock a hot pot off the stove onto the floor or worse themselves. Make sure you have a fire extinguisher in case of fire. When taking food out the oven, pull it by the rack and not the dish. If you spill something on the floor, you should immediately mop it up or put a caution sign up.
D.clinkscale 7th period some basic safety produce are clean your hands before and after serving food.always wash your hand for 20 seconds with warm water and soap.
You should stay sanitary. Keep every thing in an orderly manner to prevent accidents. Use proper supplies and utensils during sessions. Follow all the right procedure to stay safe. K.Jackson (: 4th Period
Candis Bullard 7th period Wash your hand. Clean up after yourseelf. If someone spills something on the floor and they don't get it up set a good example and clean it up.
K. Biggs 7th Period Sanitation is one of the most basic procedures a restaurant should need. Nobody is going to want to go to a restaurant that has filthy silverware, or dirty bathrooms. Everthing should be pathogen as well.
S.Woods 5th pd. Some basic safety procedures are sanitary, you should always wash your hands before and after handling food. Another basic safety procedure is to always use the correct utensils when cooking the food.
Sanitation is one basic procedre .. You should always sanitize your hands befor handling with food .. Make sure that the work station is clean for use .. Also sanitary the area before and after you use the materials .. wfields 5th period
ReplyDeletedeandre brown
ReplyDelete1. One of the simplest measures that any person can take to prevent the spread of foodborne illness is to properly wash his or her hands before preparing or eating any meal. Many people who believe they are adequately washing their hands are sorely mistaken. According to a study conducted by the American Society of Microbiology, 97% of females and 92% of males said they washed their hands, but those numbers turned out to be 75% of females and 58% of males upon observation.[40] A proper hand-washing technique suggested by the Missouri Department of Health and Senior Services includes using soap and warm water; washing vigorously for 10–20 seconds, making sure to reach all surfaces of the hands including the wrists, between the fingers, and under the finger nails; rinsing well; drying hands with a paper towel; and using a paper towel to turn off the water. It is certainly important to wash your hands before preparing a meal and eating, but hands should also be washed after using the restroom, coughing/sneezing, touching cuts or skin infections, handling raw meat, and touching pets or other animals. Almost half the cases of foodborne illnesses could be prevented by better hand-washing by food handlers.[41] In addition, hand sanitizer is a helpful follow-up to hand-washing, but it should never be used to replace this valuable technique.
Brittany C.
ReplyDelete5th period
Some basic procedures would include having smoke detectors installed and fire extinguishers in place. Staff wearing hair nets ang gloves. The staff must also cook the food to it's correct form as to prevent injury or sickness. Also another would be to make sure employees wash their hands at all times, including before or after they work with food, or not working with food at all.
b.merritt 5th block
ReplyDeletesome safty procedures is to always make sure you are not over cooking something.reason for that is beacause you burn up the kitchen.
A.Woods - 5th period
ReplyDeleteIt is important to know that when you see a fire at a foodservice environment , you have to use the fire extinguisher to put it out .
You should stay sanitary. Keep every thing in an orderly manner to prevent accidents. Use proper supplies and utensils during sessions. Follow all the right procedure to stay safe.
ReplyDeleteS.Orozco
ReplyDelete5th period
One basic safety procedure is to cut away from you when using a knife. Another safety procedure is to not leave the handle of a pot sticking out to were if a person walks by they can spill its contents.
j.clemons 5th period
ReplyDeleteThe most basic key to food safety is to ensure that all employees wash their hands regularly and properly. Employees should wash hands before and after touching food, using the restroom and when changing their gloves, according to the Food Service Warehouse. Employers can help encourage this by installing hand washing sinks near food preparation and by displaying signs to remind workers.
T Nunn- 5th Period
ReplyDeleteMake sure if you have pots on the stove that handles are turned inwards. You don't want anyone to pass by and knock a hot pot off the stove onto the floor or worse themselves. Make sure you have a fire extinguisher in case of fire. When taking food out the oven, pull it by the rack and not the dish. If you spill something on the floor, you should immediately mop it up or put a caution sign up.
M.Pesina -5th Period
ReplyDeleteSafety and sanitation procedures are very important in the food service environment. Contamination in foods which are presence of harmful substances. Which could really affect a persons health. Also allergies all restaurants should be able to explain to the customers the ingredients in each of the plates they offer. All restaurants should offer a safe and sanitized environment for the customers.
t.walton
ReplyDeleteperiod.5th
some basic safety produce are clean your hands before and after serving food.always wash your hand for 20 seconds with warm water and soap.never serve food that has been sitting out cause it may cause foodborne illness.bateria can cause you to be very ill. so make sure you clean your hands and eat the right temperture food.
MS. DODSON
ReplyDeleteC. HARRIS
M. WILLIAMS
5TH PD.
Some basic safety procedures for a food service enviroment are as follows: always carry a knife wit the blade pointed downward. Never use a dull knife,never pull a kitchen equipment out by the electric cord, never pour water on a grease fire, tie back long hair, and always keep burner and the range top clean.
some of the safety procedures in the foodsevice ienvirment is be careful with the materials. work together and get along.
ReplyDeleteby jcalloway 5th
Khoa Vu 6th Period
ReplyDeleteWash food.
Wash your hand.
Wear glove.
you clean as you go and prevent contamination so as to not cause food borne illness
ReplyDelete*Clean up all spills as soon as they happen.
ReplyDelete*Tie back all long hair and don't wear baggy clothes or clothes that are too big for you.
*When taking food out of the oven, use a oven mitt.
*Close all cabnets so nothing will fall on you.
6th period What are some safety procedures for a foodservice enviornment.Occupational safety and health administration-It is the governmental agency that defines and enforces safe warnings conditions. Arson-opposite of an accidental fire.There is also the Fire Dectors-It is a device that warn you about a fire so you could get out the building safely.
ReplyDeletemalikcarter
ReplyDelete6period
Food safety
Terms
Foodborne illness
Hazard Analysis and Critical Control Points (HACCP)
Critical control point
Critical factors
Food, acidity, time, temperature, oxygen and moisture
pH
Water activity (aw)
Pathogens
Clostridium botulinum
E. coli
Hepatitis A
Norovirus
Parasitic infections
Blastocystis
Cryptosporidiosis
Trichinosis
v · d · e
Food safety[1] is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Debates on genetic food safety include such issues as impact of genetically modified food on health of further generations and genetic pollution of environment, which can destroy natural biological diversity. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical
What are some basic food service safety procedures? A restaurant is suppose to be clean. The servers should be nice and friendly. They should clean up after the people are done with their table. They should offer you clean dishes. The restaurant should be just as neat and clean as you are.
ReplyDelete1. wash your hands
ReplyDelete2. follow the procedures
3. bacteria needs to be neutral pH between 6 and 8 pH to grow
4. hot food should be held at 140'F or warmer.
5. cold food should be held at 40'F or colder.
Not using the right procedures can cause contamination. You have use safety procedures. Always keep your hands clean. Make sure things are santiizied before using. This will keep down infection. Also use sharp objects carefully. Never play with any sharp objects in hand. And always do as you are told.
ReplyDeleteSome food safety procedures are Wash hands thoroughly before handling food, and again between handling raw and cooked foods, and after visiting the toilet Clean all equipment, utensils and preparation surfaces thoroughly
ReplyDeleteKeep cooked and raw foods separate during preparation and storage and also yo need to make sure you cook your food throughly most people dont do that
Safety tips for foodservice environoment
ReplyDeletetip1: make sure the area is clean
tip2: if not clean it cound be some Bacteria, parasites etc.
tip3: make sure there is good sanitation when handling the food
tip4: make sure the food is upto date so there wont be any foodborne illnesses
Jaren Hill 6th Period
ReplyDeleteDon't run with a knife in your hand. Don't play with the food. If their's fire make sure you have a Fire Extinguisher.
The basic safety procedures is too wash hands,tie back hair,keep finger nails tim,and wear shoes that cover entire foot,wear apron.
ReplyDeletej-harden 6th block
ReplyDeleteWell, there are many rules when it comes down to the foodservice industry. Here are some examples.
1. know how to use a fire exstinguisher.
2. clean up as you go.
3. make sure there every thing is SANITARY(clean).
4. last but not least after washing dishes make sure all knives are turned up side down.
*Those are some of the MANY safety rules for the food service industy.
Jacob Pack 6 Period
ReplyDeleteWash hands befor you cook, Allways have a fire extinguisher in classroom, Don't run with any type of sharp objects, If you drop something & it breaks make sure you tell the teacher.
lasohntaGlover
ReplyDelete7 prd
"Make sure that it can't spill or drip thing!That can cause cross-contamination,"
You will also need to make sure that you don't put cooked food back onto plates or into containers that you had the raw food in." !!! this or some things.
A.Roberts-7th
ReplyDeleteThe fire extinguisher can put out a fire iif something catches on fire. If you get a cut put a bandage on it.
Kelsey-7th period
ReplyDeleteThese are some of the basic safety procedures:
-Pour salt or baking soda over the flames of a grease fire.
-Wipe up spills on the floor right away.
-Tie back long hair.
-Cut away from your body when using a sharp knife.
-Do not wear fngernail polish or have long finger nails.
Alexxis Peavy
ReplyDelete7th Period
1.)Heat Exhaustion-body loses too much water & salt
2.)Fire Emergency Plan-a plan of action in case of fire
3.)Fire Extinguisher-filled with a substance that put out fires
There are alot of safety procedures that you have to follow in a food service enviornment.First of all Perishable foods must be kept outside of the temperature danger zone at all times in order to maintain proper food safety,because certain foods spoil or rot eaisly.Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your restaurant or anywhere that you cook food because eating food that is contaminated can make you seriously ill or it could be fatal. And finnaly, Proper handwashing is needed.Learn how and when employees are supposed to wash their hands to prevent the spread of bacteria.
ReplyDeleteAmia Sims
7th
BPham-7th
ReplyDeleteIf you don't want food contaminate, you need to follow your safety procedure. Discard anyfood left out at a room temperature for more than two hours. Fours hours in the danger zone can produce lethal levels of bacteria. Only cooking in proper temperature will kill bacteria.
Our sanitation level is really low so we need to enforce our safety rules and we also need to keep our rules the way they are.
ReplyDelete~Savanna Phillips <33 7th period :)
adrain smith
ReplyDelete7th period
well there are alot that you should make sure that all things are properly cleaned. make sure that your area is clean as well.
alton m. dodson from 7th period.....
ReplyDeleteyou should CLEAN your hands you should have an anual GENERAL SAFETY AUDIT. you should also have a FIRE DETECTORS.
N.Hollis-7th
ReplyDeleteWhat would you do it there was a fire and you coouldnt put it out? You should have a fire extingusher to put it out. What if water got on the floor and no one got it up, so someone fell and hurt themself? You should have a mop and/or a wet floor sign to let people know its not safe. All these things are safety procedures you need to follow to keep the environment safe.
Marquis Collins
ReplyDelete7th Period
Some safety procedures for a food service environment is keeping it clean.If you have a dirty restaurant you would not receive any customers.Always wash your hands before you get ready to serve food.
Tomeka Bryant
ReplyDelete7th pd
1.) Temperature Danger Zone
2.) Potentially hazardous Foods
3.) Enviormental Protection Agency
4.) Material Safety Data Sheet
Contrevion C
ReplyDelete7th period
If you want a safe restuarant in the eating area, you got to keep up with customers. When thhey eat their food, they might make a mistake, and drop their food. Maybe even spill their drink, so you got to clean the mess up quickly to keep anyone from getting hurt.
JWhitehead
ReplyDelete7th Block
Food service operations are able to produce large quantities of food in a short amount of time. However, if safety procedures are not followed, that food can make customers sick.
Even one case of food poisoning is enough to destroy a restaurant’s reputation. Find out what it takes to provide a dining experience that is healthy for both your customers and your business.
D. Daniels 5th Period
ReplyDeleteIf you want a safe restuarant in the eating area, you got to keep up with customers. When thhey eat their food, they might make a mistake, and drop their food. Maybe even spill their drink, so you got to clean the mess up quickly to keep anyone from getting hurt
TRENTON JOHNSON
ReplyDeleteWhen cooking you need to keep all handles turned in so they wont fall over. Hold knifes at handle to prevent injury. Wash hands before preparing any type of food.
5th period
Yaneli Hernandez14
ReplyDelete7th Period
Sanitation is very important in ones work place. Some tips are:
* Wash your hands before you eat, and after you use the restroom.
* Clean spills immidiatly
* Have your hair and loose clothing tied back.
* Never use a dirty towel to clean anything.
Jaren Hill 6th Period
ReplyDeleteAfter an employee use the bathroom make sure he or she wash their hand.
Make sure all employees that have long hair or short hair wear a hair net.
Clean up spills immediately.
Make sure if you have pots on the stove that handles are turned inwards. You don't want anyone to pass by and knock a hot pot off the stove onto the floor or worse themselves. Make sure you have a fire extinguisher in case of fire. When taking food out the oven, pull it by the rack and not the dish. If you spill something on the floor, you should immediately mop it up or put a caution sign up.
ReplyDeleteRouland D.
7th period
Clean up all spills as soon as they happen.
ReplyDeleteTie back all long hair and,don't wear baggy clothes or clothes that are too big for you.
When taking food out of the oven, use a oven mitt.
keep handles turned inwards
your kitchen should be clean.just like it was in your house.you should look after who ever eat or comes into the restuarant
ReplyDeleteD.clinkscale
ReplyDelete7th period
some basic safety produce are clean your hands before and after serving food.always wash your hand for 20 seconds with warm water and soap.
You should stay sanitary. Keep every thing in an orderly manner to prevent accidents. Use proper supplies and utensils during sessions. Follow all the right procedure to stay safe.
ReplyDeleteK.Jackson (:
4th Period
Candis Bullard
ReplyDelete7th period
Wash your hand.
Clean up after yourseelf.
If someone spills something on the floor and they don't get it up set a good example and clean it up.
K. Biggs
ReplyDelete7th Period
Sanitation is one of the most basic procedures a restaurant should need. Nobody is going to want to go to a restaurant that has filthy silverware, or dirty bathrooms. Everthing should be pathogen as well.
mjohnson
ReplyDelete7th period
-Clean up
-follow safety procedures
-put up chemicals
-slips and falls are easy
-tie up long hair
S.Woods 5th pd.
ReplyDeleteSome basic safety procedures are sanitary, you should always wash your hands before and after handling food. Another basic safety procedure is to always use the correct utensils when cooking the food.
Tyesha Stone
ReplyDelete7th period
Clean up
Follow safety
Put up chemicals
Slips and falls are easy
Tie up long hair