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Public Health
Environmental Health Services
P.E.P. TALK
PRIMIMINARY EDUCATION PRESENTATION
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Page 2 Public Health
Environmental Health Services
P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - - PowerPoint PPT Presentation
P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - - PowerPoint PPT Presentation
Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov Page 2 Public Health www.SBCounty.gov Environmental Health Services 5 CDC Con 5 CDC Contributo tributors s of of Foo oodb
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Page 3 Public Health
Environmental Health Services
- Improper Hot and Cold Holding Temperatures
- Improper Cooking Temperatures
- Contaminated Utensils and Equipment
- Poor Employee Health and Hygiene
- Food From Unsafe Sources
5 CDC 5 CDC Con Contributo tributors s of
- f Foo
- odb
dbor
- rne
ne Ill Illne ness ss
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Page 4 Public Health
Environmental Health Services
- Food Danger Zone
Imp Improp
- per Hot an
er Hot and Cold d Cold Holding Holding T Tem empe peratur tures es 4 hours +
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Page 5 Public Health
Environmental Health Services
Cold Holding
- Maintain cold food at or
below 41°F Imp Improp
- per
er Cold Hold Cold Holding ing Tem empe peratur tures es
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Page 6 Public Health
Environmental Health Services
Cook Adequately Hot Holding
- Maintain hot food at 135°F
- r above
Imp Improp
- per Hot
er Hot Holdin Holding g Tem empe peratur tures es
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Page 7 Public Health
Environmental Health Services
- Minimal internal cooking temperatures and time are specific
for food type. Imp Improp
- per Coo
er Cookin king g Tem empe peratur tures es
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Page 8 Public Health
Environmental Health Services
- Fish- 145° F for 15 seconds
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Page 9 Public Health
Environmental Health Services
- Hamburger – 155°F for 15 seconds
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Page 10 Public Health
Environmental Health Services
- Chicken and other poultry- 165° F for 15 seconds
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Page 11 Public Health
Environmental Health Services
- Single pieces of meat, lamb, and pork- 145 °F for 15 seconds
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Page 12 Public Health
Environmental Health Services
- Cross contamination
- Keep cutting boards separate
for different types of food products. Con Contam tamina inated ted Ut Uten ensils sils an and d Eq Equip uipme ment nt
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Page 13 Public Health
Environmental Health Services
Man Manua ual l War are W e Was ashin hing T g Tec echn hniqu ique e
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Page 14 Public Health
Environmental Health Services
- Proper Handwashing
1) 2) 3) 4)
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Page 15 Public Health
Environmental Health Services
- clean and sanitize food
contact surfaces every 4 hours
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Page 16 Public Health
Environmental Health Services
- Sick employees should not
be allowed to work in the food preparation area
- Workers with open wounds
must not handle food Poo
- or Emplo
r Employee ee Health and Health and H Hygie ygiene ne
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Page 17 Public Health
Environmental Health Services
- All food must come from an approved source
Foo
- od
d fr from
- m Unsa
Unsafe S e Sou
- urce
ces s
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Page 18 Public Health
Environmental Health Services