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Food Safety/ Seguridad Alimentaria

Food Safety/ Seguridad Alimentaria . Food Safety/ Seguridad Alimentaria. Handwashing. Lavarse las manos. Lávese las manos y ensene a su familia a lavarse las manos frecuentemente Lave todos sus utensilios y superficies de la cocina.

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Food Safety/ Seguridad Alimentaria

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  1. Food Safety/Seguridad Alimentaria

  2. Food Safety/SeguridadAlimentaria Handwashing Lavarse las manos • Lávese las manos y ensene a su familia a lavarse las manos frecuentemente • Lave todos sus utensilios y superficies de la cocina • Wash your hands and teach your family to wash their hands often • Wash your utensils and all the surfaces in the kitchen

  3. How to wash your hands/Como lavarse las manos • Washing your hands the right way can stop the spread of illness causing bacteria • Rinse your hands • Use soap and wash your hands for 20 seconds • Rinse your hands • Lave sus manos de la manera correcta para parar la diseminación de enfermedades causadas por bacterias • Enjuague sus manos con agua • Utilice jabón por 20 segundos • Enjuague sus manos

  4. Follow the steps Cheque sus pasos Limpie Separe Cocine Enfrié • Clean • Separate • Cook • Chill

  5. Clean/Limpieza • Wash hands • Wash surfaces and utensils after each use • Wash Fruits and veggies, even if you plan to peel fruits and veggies because bacteria can spread form the outside to the inside as you cut or peel them. • Lávese las manos • Limpie superficies y utensilios que están en contacto con la comida • Lavar las frutas y verduras antes de pelarlas ya que la bacteria en las cascaras puede contaminar el interior de las mismas.

  6. Separate/Separe • Separate Don’t cross contaminate • Raw meat, poultry, seafood and eggs can still spread illness-causing bacteria to ready to eat foods, unless you keep them separate • Keep raw meats separate in the fridge • Separe NO contamine otras cosas • Las carnes, pescados, mariscos y huevos pueden diseminar bacterias, (provocan enfermedades) a los alimentos listos para comer amenos que se mantengan separados • Mantenga las carnes crudas separadas en el refrigerador

  7. Utilize different cutting boards for raw meats • After handling raw meats and eggs wash the utensils and wash your hands, especially before handling another ready to eat food • Utilice diferentes tablas para cortar carnes crudas • Después de manejar las carnes crudas lave los utensilios utilizados y lávese las manos, especialmente antes de tocar otro alimento listo para comer

  8. Cook/Cocine • Did you know that bacteria that cause food poisoning multiply quickest in the “Danger Zone” between 40˚ and 140˚ Fahrenheit? • Use a food thermometer to assure to reach the food are well done cook • Keep food hot above 40˚ and 140˚ Fahrenheit • Sabia usted que las bacterias que causan intoxicación se multiplican en la “zona de peligro” entre los 40˚ y 140˚ Fahrenheit • De preferencia utilice un termómetro para asegurarse que los alimentos están debidamente cocidos • Mantenga la comida caliente superior a 140˚ Fahrenheit

  9. Chill/Enfrié • The bacteria can grow in perishable foods within two hours unless you refrigerate them • Refrigerate perishable foods within two hours • Never thaw or marinate foods on the counter • La bacteria se multiplica rápidamente en los alimentos perecederos que están a temperatura ambiente o en la zona de peligro • No deje los alimentos por mas de dos horas afuera del refrigerador • No descongele o marine los alimentos afuera del refrigerador

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