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FOODS AND NUTRITION UNIT 6

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Title: FOODS AND NUTRITION UNIT 6


1
FOODS AND NUTRITIONUNIT 6
  • SAFETY AND SANITATION

2
UNIT 6SAFETY AND SANITATION
  • 6.1 MATCH THE TERMS RELATED TO SAFETY AND
    SANITATION
  • 6.2 DESCRIBE FOOD PREPARATION, PRESERVATION,
    SERVING, AND STORAGE TECHNIQUES THAT PREVENT
    FOOD POISONING
  • 6.3 DIFFERENTIATE BETWEEN FOOD-BORNE ILLNESSES
    AND THEIR DEFINITIONS
  • 6.4 STATE SAFETY PRECAUTIONS TO FOLLOW IN THE
    KITCHEN
  • 6.5 EXPLAIN BASIC FIRST-AID PROCEDURES

3
FOOD POISONING PREVENTIONFOOD PREPARATION
  • WORK AREAS AND EQUIPMENT MUST BE CLEAN BEFORE
    PREPARING FOOD
  • AVOID CROSS-CONTAMINATION MICROORGANISMS FROM ONE
    FOOD GET INTO ANOTHER
  • 6.2

4
FOOD POISONING PREVENTIONFOOD PREPARATION
  • USE CLEAN DISHCLOTHES
  • WASH HANDS AND EQUIPMENT AFTER CONTACT WITH RAW
    MEAT, POULTRY, FISH OR EGGS
  • 6.2

5
FOOD POISONING PREVENTIONFOOD PREPARATION
  • DO NOT USE CUTTING BOARDS MADE OF POROUS
    MATERIALS SUCH AS SOFT WOOD
  • WASH THE TOP OF CANS BEFORE OPENING
  • 6.2

6
FOOD POISONING PREVENTIONSERVING FOOD
  • COOK FOOD TO THE PROPER INTERNAL TEMPERATURE
  • DO NOT LEAVE FOOD OUT MORE THAN 2 HOURS AT ROOM
    TEMPERATURE
  • 6.2

7
FOOD POISONING PREVENTIONSERVING FOOD
  • KEEP EXTRA FOOD EITHER HOT IN ANOTHER COOKING
    APPLIANCE OR COLD IN THE REFRIGERATOR
  • DO NOT ADD MORE FOOD TO A SERVING DISH THAT HAS
    BEEN OUT FOR A WHILE

  • 6.2

8
FOOD POISONING PREVENTIONFOOD STORAGE
  • REFRIGERATE FOOD IN SHALLOW CONTAINERS
  • NEVER TASTE FOOD THAT SMELLS OR LOOKS
    QUESTIONABLE

  • 6.2

9
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10
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11
FOOD POISONING PREVENTIONSTORING FOOD
  • Quick Tips for Storing Food
  • Your refrigerator should be set at 40 F or
    colder. Your freezer should be set at 0 F or
    colder.
  • Freeze any fresh fish, meat, or poultry that you
    cannot use within a few days.
  • 6.2

12
FOOD POISON PREVENTIONSTORING FOOD
  • If refrigerating meats, place on a plate or pan
    so that their juices will not drip onto other
    food. These juices can contain bacteria.
  • Make sure to use or freeze cooked meat that has
    been stored in the refrigerator with 3-4 days.
  • 6.2

13
FOOD POISONING PREVENTIONFOOD STORAGE
  • Store raw meats no longer than 3-4 months in the
    freezer.
  • Store cooked meats no longer than 2-3 months in
    the freezer.
  • Make sure to place all raw meats and eggs on the
    bottom shelf of the refrigerator.
  • 6.2

14
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15
FOOD-BORNE ILLNESSES
  • BOTULISM
  • FOOD SOURCE IMPROPERLY PROCESSED HOME-CANNED
    LOW-ACID FOODS, PROCESSED MEATS
  • SYMPTOMS DOUBLE VISION, INABILITY TO SWALLOW,
    RESPIRATORY PARALYSIS THAT CAN LEAD TO DEATH
  • APPEAR 4 TO 36 HOURS AFTER EATING
  • 6.3

16
BOTULISM
17
FOOD-BORNE ILLNESSES
  • E. COLI
  • FOOD SOURCE- UNDERCOOKED GROUND MEAT,
    UNPASTEURIZED MILK, CONTAMINATED WATER,
    VEGETABLES GROWN IN COW MANURE
  • SYMPTOMS- BLOODY STOOLS, STOMACHACHE, NAUSEA
  • APPEARS- 12 TO 72 HOURS AFTER EATING
  • LAST- 4 TO 10 DAYS
  • 6.3

18
WAS COW MANURE USED TO GROW THIS?
19
FOOD-BORNE ILLNESSES
  • SALMONELLOSIS
  • FOOD SOURCES- RAW POULTRY, MEAT, EGGS AND DAIRY
    PRODUCTS
  • SYMPTOMS- SEVERE HEADACHE, NAUSEA, ABDOMINAL
    PAIN, DIARRHEA, FEVER
  • APPEAR- 8 TO 12 HOURS AFTER EATING
  • LAST- 2 TO 3 DAYS
  • 6.3

20
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21
FOOD-BORNE ILLNESS
  • STAPHYLOCOCCAL
  • FOOD SOURCES- MEATS, POULTRY, CREAM PIES, EGG,
    CHICKEN, POTATO AND MACARONI SALADS
  • SYMPTOMS- ABDOMINAL CRAMPING, NAUSEA, DIARRHEA
  • APPEAR- 30 MINUTES TO 8 HOURS AFTER EATING
  • LAST- 1 TO 2 DAYS
  • 6.3

22
STAPH INFECTIONS
23
FOOD-BORNE ILLNESS
  • TRICHINOSIS- A FOOD PARASITE THAT CAUSES A
    DISEASE FOUND IN RAW OR UNDERCOOKED PORK
  • RARE IN THE UNITED STATES
  • SYMPTOMS MUSCULAR ACHE, FEVER
  • PREVENTION- COOK PORK TO AN INTERNAL TEMPATURE
    OF 160F
  • 6.3

24
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25
KITCHEN SAFETY PREVENTING CUTS
  • KEEP KNIVES SHARP
  • MOVE THE KNIFE BLADE AWAY FROM THE BODY
  • DO NOT CATCH A FALLING KNIFE
  • WASH AND STORE KNIVES SEPARATELY
  • NEVER PICK UP BROKEN GLASS WITH BARE HANDS
  • 6.4

26
KITCHEN SAFETYPREVENTING BURNS
  • USE POTHOLDERS TO HANDLE HOT UNTENSILS
  • TURN ALL PAN HANDLES INWARD
  • OPEN PAN LIDS AWAY FROM YOU TO PREVENT STEAM
    BURNS
  • DO NOT LET CHILDREN PLAY NEAR THE RANGE
  • TURN RANGE OFF WHEN NOT IN USE

  • 6.4

27
KITCHEN SAFETYPREVENTING FIRES
  • INSTALL SMOKE ALARM
  • NEVER LEAVE A PAN OF HOT GREASE UNATTENDED
  • KEEP A FIRE EXTINGUISHER HANDY
  • KEEP FLAMMABLE ITEMS AWAY FROM RANGE

  • 6.4

28
KITCHEN SAFETYPREVENTING FALLS
  • USE A STOOL OR LADDER TO REACH HIGH PLACES
  • DO NOT WALK ON WET FLOOR
  • WIPE UP SPILLS IMMEDIATELY
  • KEEP FLOOR CLEAR OF CLUTTER
  • USE NON-SKID RUGS

  • 6.4

29
WHAT IS UNSAFE IN THIS KITCHEN?
30
UNIVERSAL CHOKING SIGN
31
HEIMLICH MANEUVER

  • 6.5

32
WAYS TO RESCUE CHOKING VICTIMS
6.5
33
HOW TO RESCUE YOURSELF FROM CHOKING
34
CARDIOPULMONARY RESUSCITATIONCPR
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