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Food Safety Presentation

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Food Safety Presentation

  1. 1. Food Safety Presentation
  2. 2. Are foods properly stored? <ul><li>All the foods were stored in different storage areas depending on the type of food. </li></ul><ul><li>The meats, seafood, and poultry were stored in their own designated area to keep contamination as low as possible. </li></ul><ul><li>All the foods were double wrapped to insure food safety. </li></ul><ul><li>Each tray or container had a tag which stated the type of food being held the temperature that is should be held at, and the date frozen and date to be thrown out. </li></ul>
  3. 3. Are foods properly stored? <ul><li>The sauces, fruits, and vegetables had their own area as well. </li></ul><ul><li>On each tub of sauce you can see a safety tag on it letting you know what sauce is in the container and also the date at which it was stored, and the date to be thrown out. </li></ul>
  4. 4. Are foods properly stored?
  5. 5. Are foods properly stored? <ul><li>In this area is where they would portion the foods and organize them to put them back into the freezer for future use. </li></ul><ul><li>They also stored the safety tags for the containers here. </li></ul>
  6. 6. Are foods properly stored?
  7. 7. Preparation Area <ul><li>Every type of food also had its own prep area. </li></ul><ul><li>This was done to avoid as much cross contamination as possible. </li></ul><ul><li>Every employee wore single use gloves and hand washing was a common practice. </li></ul><ul><li>Every station had its own small hand washing sink with a set of instructions for those not familiar with washing their hands. </li></ul>
  8. 8. Preparation Area <ul><li>Dirty hands = Big trouble. </li></ul>
  9. 9. Preparation Area <ul><li>Each zone where food was prepped had its own set of tools. </li></ul><ul><li>Every table was kept clean and sanitized. </li></ul><ul><li>Around the preparation area you can also find signs which had the color code for each cutting board and for what foods that cutting board was used for. </li></ul>
  10. 10. Preparation Area <ul><li>Around the cooking stations they had charts on proper cooking temperatures. </li></ul><ul><li>This is essential to know because if food isn't cooked to its minimum internal temperature it can cause a food borne illness which can lead to many problems. </li></ul>
  11. 11. Preparation Area

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  • wingyee562

    May. 4, 2015
  • ZuckerbergKaney

    Jul. 25, 2017
  • NanLon

    Oct. 16, 2019

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