Download Let It Flow - Ben E. Keith

Let It Flow
Food
can
take
some
crazy
twists
and
turns
through
Food can take some crazy twists and turns through your operation, so it’s your
your operation,
it’s so
your
responsibility to make
responsibility
to make sureso
it does
safely.
sure itthrough
doesthe
sofivesafely.
Navigate
weeks of National Food Safety Month and learn how
to let it flow through the flow of food. Topics include: Receiving, Storage, Thawing
Navigate
throughand
theService.
five weeks of National Food
and
Holding, Preparation,
Safety Month and learn how to let it flow through
the flow of food. Topics include: Receiving, Storage,
Thawing and Holding, Preparation, and Service.
SE
ICE
RV
G
N
VI
STORA
PARATION
PRE
GE
G and HOL
N
I
W
A
DIN
H
T
G
R
E
C
E
I
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association®
and arc design are trademarks of the National Restaurant Association.
Déjalo fluir
Puede ser que en tu establecimiento los alimentos tengan
Food can take some crazy twists and turns through your operation, so it’s your
que dar algunos giros y vueltas, pero es tu responsabilidad
responsibility to make sure it does so safely.
asegurarte de que lo hagan de manera segura.
Navigate through the five weeks of National Food Safety Month and learn how
toNavega
let it flow through
the flow
of food.
Topics
include: del
Receiving,
Storage, Thawing
a través
de las
cinco
semanas
mes nacional
and
Preparation,
and Service.(National Food Safety Month)
deHolding,
la seguridad
alimentaria
NIM
IE
PRE
ENAMIEN
C
A
M
TO
AL
G
N
O
C
S
N y MAN
I
C
A
TE
EL
O
NT
DE
y aprende cómo dejarlo fluir a través del camino de los
alimentos. Los temas incluyen: Recepción, Almacenamiento,
Descongelación y Mantenimiento, Preparación y Servicio.
PARACI N
SE
CI
N
R
V
I
C
I
O
RE
C
E
P
2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logo de ServSafe son marcas registradas de NRAEF. National
Restaurant Association® y el diseño del arco son marcas registradas de National Restaurant Association.
Let It Flow
Week 4
n
o
i
t
a
r
a
PreP
Using Ice
Don’t resuse
ice as an
ingredient if it
was used to
keep food cold
Making Ice
Ice needs to
be made from
water that is
safe to drink.
Containers
and Scoops
Use clean and sanitized
containers and scoops to
transfer ice from an ice
machine to other containers.
• Store ice scoops in
a clean, protected
location.
• Don’t put ice in
containers that have
held raw meat,
seafood, poultry,
• Don’t scoop ice with
your hands or a glass. or chemicals.
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant Association®
and arc design are trademarks of the National Restaurant Association.
Déjalo fluir
Semana 4
n
ó
i
c
a
r
a
P
Pre
Usar hielo
No uses el
hielo como
ingrediente
si se usó
para enfriar
alimentos.
Hacer hielo
El hielo se
debe hacer
con agua
potable.
Recipientes y
cucharones
Usa recipientes y cucharones
limpios y sanitizados para
pasar hielo de una máquina
de hielo a otros recipientes.
• Guarda los cucharones • No pongas hielo en
para hielo en un lugar
recipientes que hayan
limpio y protegido.
contenido carne,
mariscos o aves
• No toques el hielo con
crudos, o productos
las manos ni uses un
químicos.
vaso para sacar hielo.
2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logo de ServSafe son marcas registradas de NRAEF. National
Restaurant Association® y el diseño del arco son marcas registradas de National Restaurant Association.
Let It Flow
Week 4 Activity: BAD PRACTICE KITCHEN
Directions: This kitchen is out of control! Circle all the mistakes that these food handlers are
making with ice.
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant
Association® and arc design are trademarks of the National Restaurant Association.
Let It Flow
Week 4 Activity: BAD PRACTICE KITCHEN
Directions: This kitchen is out of control! Circle all the mistakes that these food handlers are
making with ice.
© 2015 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are trademarks of NRAEF. National Restaurant
Association® and arc design are trademarks of the National Restaurant Association.
Déjalo fluir
Actividad para la Semana 4: LA COCINA DE
LAS MALAS PR CTICAS
Instrucciones: ¡Esta cocina es un desorden! Encierra en un círculo todos los errores que los
manipuladores de alimentos están cometiendo con el hielo.
2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logo de ServSafe son marcas registradas de NRAEF.
National Restaurant Association® y el diseño del arco son marcas registradas de National Restaurant Association.
Déjalo fluir
Actividad para la Semana 4: LA COCINA DE
LAS MALAS PR CTICAS
Instrucciones: ¡Esta cocina es un desorden! Encierra en un círculo todos los errores que los
manipuladores de alimentos están cometiendo con el hielo.
2015 National Restaurant Association Educational Foundation (NRAEF). Todos los derechos reservados. ServSafe® y el logo de ServSafe son marcas registradas de NRAEF.
National Restaurant Association® y el diseño del arco son marcas registradas de National Restaurant Association.