Food safety poster

Food safety poster



hi everyone I'm Nicole I'm here to present my food safety poster what I did was I work at a head start program so a lot of this is very kid oriented this is actually the proper hand washing the actual sign that I see multiple times every single day the children know what by heart we do it every single day very very well I'm all in there we always discussing of the different ways why you need to wash your hand the germs we have the German post errs that are very famous at all the programs so I did a little don't forget to always wash your hands especially when you use the toilet obviously you're playing with pets we have tough gene they cut our open sore playing outside sneezing blowing your nose and before an actually week we have strict rules a head start as soon as the children walk in that classroom when they get dropped off they are immediately washing their hands takes a little bit in the beginning once they get there they know the routine they're constantly watching their hands there's no question we actually have a sink that is only for washing hands and we have to have sinks for other things so we are very very strict in our program about how we do and how we wash your hands with that being said we even have a health orientation I'm food safety and the proper ways of having food safety because we have our food brought in from the pits of public schools so when the food comes in if it's not at the correct temperatures there could be a problem so I have listed some of the foods some of the different temperatures that we have we keep foods hot and then if they're not hot enough we actually every single class at the vomiter we put them right into the meats or whatever we have we're heating up put it into the microwave and we have to test it it's a golden rule we have logs and everything that we have we have to make sure that we meeting the correct temperatures at all time for no food borne illnesses bacteria is multiplied the danger zone is 41 140 between 50 and 70 a quick chill storage is 26 to 32 recently and we store frozen food at 17 in to sorry got a little puppy I don't have doing this over look you know go online and look up your state requirements if we ever need any information also really really big that's foodborne illnesses and you have and it will give you everything once you cook it is it done enough is it correct as if this is in fact the other best thing to do is I have this thermometer it's the best way to know about food best thing I don't know if you can see it you know you put it in the food you make sure that you don't stick it all the way through the meat stick it in the middle and you'll get a best read out it comes with a little you know diagram that tells you what temperature your foods supposed to be yes love this thing just got it for Christmas I don't know why I haven't had it my mother is getting so this is extremely important it we use it for everything again it comes with a list of you know your chicken your meat your beads all that so we just want you to know do you remember to clean your hands and tools before you you know you prepare your food no cross-contamination a lot of people suggest that you use different cutting boards for your pork or your chicken and for your beef and your vegetables I haven't done that yeah I'm kind of a freak in the kitchen and I touch one thing I go through paper towels like you wouldn't believe I kind of hope that keeps my foodborne illnesses around excuse me eating around me that's exactly what the thermometer is for totally is that good boy the danger zones is the other website down here if you're as I'm sure your food isn't so at the end of all this one of the big things that I learned is you don't have to wait for your food to cool off and leave it on the counter and just wrap it up and put it right into the refrigerator I have a bulldog and we don't know why she bites me all the time she cuts my attention she's a puppy she's not nice she's cute but she's not nice I'm sorry I'm not doing the cover so the very last thing quickly chill don't be a danger zone so you're chill chill leftovers quickly or within one to two hours defrost food in the refrigerator or under running water I do that a lot with my shrimp I have to say I'm really bad I do the food on the counter at a good 40 degrees Fahrenheit I have to apologize this is gonna have to go quicker I'm up to 520 this is my poster it was really fun doing um I can't tell you the last time I did a poster I'm just gonna there you go let's see what else I can share with you I think that's it we have the hand washes really morning you wet your hands you get your soapy venture here you dry it I didn't know is that you actually use paper towel when you're drying to show off the water kids and I went down so if I get caught I get in trouble and they know when to wash your hands like I said there's the Golden Rule ahead start the temperature they are totally strictly strictly strictly on top and the temperatures and the right temperature is completely to be logged we have parameters right in that refrigerator also that everything has to do it again here's your back together I'm sure if your food is not cooked properly and then you're cleaning you separate you chill your foods and your leftovers you should be good for the next day make sure you heat them up properly have a good day sorry for the puppy thanks so much bye-bye

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