Preventing Slips & Falls Video
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Wolfoods - General
Sanitizing
Sanitizers are not cleaners, they DO NOT properly lift debris and grime from a surface. They DO REDUCE MICROORGANISM numbers to safe levels. The best practice is to clean with warm soapy water before applying a sanitizer. When to clean and sanitize? When the surface is soiled. When switching between raw foods and ready
Cross Contamination
Cross-contamination is the transfer of disease-causing organisms from “raw food” to “ready to eat food”. This happens: when a piece of equipment is used before properly cleaned and correctly sanitized when the same utensil and/or equipment is used without before-after sanitation NEVER-ALWAYS rules to avoid cross-contamination: NEVER handle food without hand washing! ALWAYS wash your
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Holding Time & Temperature
The Number one cause of Foodborne Illnesses: IMPROPER Holding times and temperatures! PROPER COOLING DOWN When bringing an item down from 140 F degrees to 70 F degrees it should be done within 2 hours. Then bring it down further from 70 F degrees to 41 F degrees within 4 hours. Putting hot food in
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What is Foodborne Illness?
Foodborne illness (also referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, virus, or parasite that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Top five causes of foodborne illnesses: Improper food holding time and temperatures Poor personal hygiene Inadequate cooking Contaminated
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