1. Week 5
Nutrition and Sanitation
In the Foodservice Industry
Email: tpavit@wu.ac.th . 2248
http://tourism.wu.ac.th

2. Objectives
• State the roles of fiber, fat, and
cholesterol in the human diet.
• State the roles that food plays in our
society and culture.
• Describe the difference attitudes of
customers toward nutrition when dining out.
• Discuss the characteristics and dining
choices of the patrons in he three
categories of nutrition concern.
• State some changes that foodservice
operators are making to offer more
acceptable choices to customers with
nutrition concerns.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

3. Chapter Outline – Food Nutrition
1. Nutrition from the customer’s point of view
2. What is Food Nutrition?
3. How People Choose the Food they Eat
4. Changes in Food Consumption Patterns.
5. The Role and Important of Food in Our Society
6. The Public Awareness of Nutrition
7. The Customer’s Attitude toward nutrition when
dining out
8. The Food Service Industry’s response to the
Nutrition concerns of their guests
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

4. Chapter Outline – Sanitation in Foodservice
9. ก
10. Goals of Sanitation Program
11. กF F ก
12. ก
13. ก
14. ก
15. ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

5. PART 1
Nutrition and the
Foodservice Industry

6. Nutrition and the Foodservice Industry
• Understanding their patrons’
concerns, along with learning
some basic of nutrition, can
help foodservice operators to
provide menu selections to
satisfy the widest range of
customers.
• The relationship between
nutrition, wellness and taste is
the primary criterion for food
selection.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

7. Nutrition and the Foodservice Industry
• The challenge for food service operators is to
develop new recipes, or alter old fashions, to
provide nutritious choices while making sure
that the product tastes good.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

8. 1
Nutrition from the Customer’s
Point of View

9. Nutrition from the Customer’s Point of View
• As the dining public becomes more
knowledgeable about nutrition, and continues to
be more concerned about health, it will become
more demanding of nutritious food items when
dining out.
• A National Restaurant Association (NRA)
discovered that customers can be group in
THREE categories in regard to their attitudes
toward nutrition when dining out.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

10. THREE categories of customer
1. Committed Patron – considered HEALTHFUL
2. Vacillating Patron – concerned about nutrition & eating
helpful food but they are driven by taste and occasion
3. The Unconcerned Patron – unconcern with making
healthful choices
• This chapter purpose to present an overview of
nutrition and to discuss the importance of adapting
menu items to provide customer with healthful food
choices.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

11. 2
An Overview of
Nutrition

12. Nutrition
• Is the study of food and their relationship to
HEALTH.
• Good nutrition required the consumption of
foods that are low in FAT, high in FIBER, and
high in NUTRIENTS.
• The Nutritional habits are improving between
good eating habits and good health.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

13. The Primary Components of Food
Component Examples
Carbohydrates Sugar, starches
Dietary Fiber Fruits, vegetables, whole grains
Fat Animal Fat, vegetable oils
Cholesterol Based in animal fat
Protein Meat, fish, poultry, soybeans
Other Nutrients Vitamins, minerals
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

14. Aj. Pavit Tansakul FBM-341 Food and Beverage Management

15. An Overview of Nutrition
• (nutrient)
•
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

16. 3
How People Choose
the Food they Eat

17. How People Choose the Food They Eat?
• Do they choose foods
that will best meet
their bodies’ need?
• Do they choose foods
they like, or do they
choose foods that are
most convenient for
them?
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

18. Factors that Cite to explain their choices of food
• Personal preference • They like the items
• Habit • They are familiar w/ the item and eat it
often
• Ethnic tradition • The food is part of their ethnic heritage
• Availability • Food choices were limited
• Convenience • It was convenient for then when they
were hungry
• Economy • It was affordable
• Nutritional Value • They thought the food item was good for
them
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

19. F (Price, Cost and Value)
F F F ( Affordable)
F F ก F F ก F F
ก F ก F F F F
F ก ก Fก ก
Value = Benefit
Cost
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

20. (Quality of Food)
F ก
ก ก F F F F F 5 F
F F F ก Fก ก FF ก F
F F ก F ก F ก F F F
F ก F ก FF ก F ก F ก
F F ก F ก F ก F
F ก F ก F ก F
ก F F F F ก F ก
ก F F F F
ก Fก ก F ก ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

21. ก (Location and Atmosphere)
ก ก
ก F F ก ก F ก F
ก F ก F
ก F F ก
ก ก F F F
ก
F
F F F ก
F ก F ก ก F
ก lifestyle F
F F ก Theme
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

22. (Sanitation and Hygiene)
F F กF F
ก F ก
F ก Fก ก ก F F
ก ก F ก
ก
F F F
F กF F
F F ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

23. ก ก (Service)
ก ก F ก F F ก F F ก
F F F ก ก F F ก F ก
ก F ก Fก F ก
F ก
ก ก ก ก F F Fก
F F ก F KFC McDonald ก F F ก F
F F ก ก F F F ก F
ก F F ก ก F
ก Fก F ก F กF
ก ก ก ก F Fก F ก ก
F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

24. 4
Change in Food
Consumption Patterns

25. Change in Food Consumption Patterns
• Decrease
Red Meat ( Beef, Pork,
Lamb)
• Increase
Poultry, Fish (Low fat)
• Daily Product
Low Fat, Non Fat Milk
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

26. Food and Beverage Trends
• seeking out new and exotic flavors on
menus. Restaurants are the most
common point of trial of new food
and drinks and seven out of 10
people say restaurants provide flavor
and taste sensations that can’t be
easily duplicated at home, and it is no
surprise that the hottest menu
trends are influenced by this
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

27. Food and Beverage Trends
• Other hot food trends include
alternative-source ingredients
(locally grown produce, organics,
sustainable seafood, grass-fed
and free-range items) and ethnic
cuisines, flavors and
ingredients.
• Source:
http://www.restaurant.org/pressroom/pressrel
ease.cfm?ID=1537
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

28. Consumer Trends
• Eating Healthy
• Going Green
• Ordering Option
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

29. 5
The Role of Food in Our
Society

30. The Role of Food in Our Society
• Food Nourishes the Body mind
and Spirit
• Food plays an important role in
our social functions
• Celebrations, wedding,
birthday, holidays and more
usually center on a MEAL
• Biz meeting, sale meetings
conventions preceded or
followed by a MEAL
• Giving food as a Gift
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

31. Restaurants — An Essential Part of Daily Life
• Restaurants will provide more
than 70 billion meal and snack
occasions in 2008.
• The typical adult averages 5.8
restaurant occasions in a week.
• 53% of adults said
restaurants are an essential
part of their lifestyle.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

32. 6
Public Awareness of
Nutrition

33. Public Awareness of Nutrition
• Health Craze
• Increase Physical Fitness
• Light and Natural
• Healthful Food
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

34. 7
The Customer’s Attitude
Toward Nutrition When
Dining Out

35. The Customer’s Attitude
1. Committed Patron –
considered HEALTHFUL
2. Vacillating Patron –
concerned about nutrition
& eating helpful food but
they are driven by taste
and occasion
3. The Unconcerned Patron –
unconcern with making
healthful choices
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

36. Characteristics of Consumer Groups Regarding Health and Nutrition
Characteristics Unconcerned Committed Vacillating
Percentage of US Adult 32% 37% 31%
Population
Percentage of Total Eating- 39% 32% 29%
Out Occasions
Demographic Men, 18 to 34 years old, Women, 35 to 54 years Woman, 45 and older,
Characteristics average income, old, above average income, below average income
married, live in
metropolitan areas
Behavioral Characteristics Patronize fast-food Patronize moderately Patronize both fine-dining
restaurants, do not diet priced and fine-dining and seafood, diet to
or exercise, drink restaurant, diet and control cholesterol and
alcoholic beverages, do exercise, restrict intake high blood pressure
not restrict fat or of fat and calories
calories
Food likely to Order When Steak or Roast beef, Broiled or baked seafood, Lean meats, steaks, fried
Dining Out fried chicken or fish, poultry without skin, foods, regular soft drinks
regular soft drink, rich frozen yogurt
dessert
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

37. F ก
ก ก F F F F F
F F กF ก ก ก
F ก ก ก Fก ก F F
F F ก F ก
ก ก ก F
ก ก ก
ก ก ก F ก ก ก
F ก ก F F ก ก F
ก ก F F ก F F ก
ก ก F
F
ก ก ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

38. F
• ก ก F F
ก F
F ก F
• ก ก ก F
F F กก F
ก F F
F
• กก F ก F
ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

39. F FกF ก F
1. F ก กF ก F
F
2. ก F F (Clean Food Good Taste)
ก ก ก
3. ก F F F ก
กF F F ก F ก FF
ก ก ก F F
4. ก
5. F F ก F ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

40. 8
The Foodservice Industry’s
Response to the Nutrition
Concerns of their Guests

41. Aj. Pavit Tansakul FBM-341 Food and Beverage Management

42. Change that Restaurant offering “Healthful Items”
• Reduce-or-low calories salad
dressing
• Low-fat frozen yogurt
• Serve Sauce on the side
• Serve Salad dressing on the
side
• Broil or Bake, rather than Fry
• Skin Chicken before preparing
• Diet beverages
• Whole grain bread
• Low-fat or Skim milk
• Reduced-calorie salad dressing
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

43. Change that Restaurant offering “Healthful Items”
• Numerous studies have been conducted which link healthful eating (low fat,
high fiber, low sodium, low saturated fat, and low cholesterol) with good health.
Consumer attitudes indicate an interest in health and nutrition. Today's health
and fitness conscious consumers continue to examine many aspects of their
lifestyles which affect good health. This study examines the extent to which
restaurant chains are addressing issues of health and nutrition in their
restaurant menus. A survey requesting information on nutritional aspects of
restaurant menus was sent to the directors of product research and
development of 309 major restaurant chains with corporate offices in the
United States. A total of 105 (34%) usable responses was obtained. The
restaurant chains represented in this study have made changes to their menus
in an effort to provide more healthful options. The majority of responding
companies (>50%) offer such options as grilled entrees, leaner cuts of beef,
and low calorie items. The results of this study indicate there is still room for
improvement and survey respondents recognize this fact. Responses to this
survey indicate that U. S. chains plan to continue emphasizing the nutritional
aspects of their menu offerings.
• http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4506.1995.tb00079.x
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

44. Change that Restaurant offering “Healthful Items”
ก FF F ก ก
chain ก ก
F F
F ก F ก
F ก
F ก ก ก
F ก
F ก F F
F ก ก ก F
ก F ก
ก ก ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

45. ก ก
ก F ก
F
F F F Fก ก
ก ก ก ก ก
F F
F F ก
ก ก ก
1. F F F F F
ก
2. ก F
3. F
4. ก F F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

46. Tips for Eating Thai Food
• Thai food is a wonderful blend
of fresh and spicy. It tends to be
light on fats, meats and sauces and
relies more on vegetables, noodles and
rice. It’s no mystery why it has
become so popular.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

47. Tips for Eating Thai Food
Tips
– Aim for the lighter, stir-fried dishes and the fresh spring rolls.
– Steer clear of heavy sauces and deep-fried entrees.
– Ask that your meal be cooked with vegetable oil rather than coconut
oil or lard.
– Choose chicken over duck, but limit meat, poultry and seafood
portions.
– Limit dishes with coconut milk, which is high in saturated fat.
– Avoid soy and other sauces if you are watching your sodium intake,
and ask that MSG be left out.
– Share portions.
Source: http://www.americanheart.org/print_presenter.jhtml?identifier=1294
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

48. Instead of Try
Fried spring rolls Fresh spring rolls (rolls filled with
vegetables and served with sweet and
sour sauce)
Dishes with coconut milk Stir-fried dishes
Tom ka gai (chicken in coconut milk soup Tom yam goong (hot and sour shrimp soup)
with mushrooms and lime juice)
Gaeng keow wan gai (curry chicken with Nuea pad prik (pepper steak)
eggplant)
Gaeng ped gai (red curry chicken) Pad Thai (noodles stir-fried with ground
peanuts, bean sprouts, egg, tofu and
scallions, topped with shrimp)
Fried rice Steamed rice
Gluay kaeg (banana slices dipped in Khao newo kaew (sweet sticky rice)
coconut batter and fried)
Coconut ice cream Fruit ice
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

49. Tips for Eating at Steakhouses
• Eating steak on a heart-healthy diet? You
bet, as long as it's lean beef and a
reasonable portion.
Tips
• Don’t order king-sized cuts. About 3
ounces of a thinly sliced cut is perfect,
or choose a 6-ounce steak and enjoy non-
meat entrees the rest of the day.
• Steakhouses generally prepare your food
to order, so ask to have all visible fat
trimmed before the meat is cooked.
• Many steakhouses do a superb job with
seafood — look for fish on the menu and
ask your server about the catch of the
day.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

50. Instead of Try
Fatty cuts of meat, such as rib Leaner cuts of meat, such as
eye, porterhouse, T-bone London broil, filet mignon, round
or flank steak, sirloin tip,
tenderloin
French fried, au gratin or Baked potato or rice
scalloped potatoes
Caesar or marinated salad Green salad with dressing on the
side
Fried vegetables Steamed vegetables
Pie and ice cream Angel food cake or sherbet
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

51. Tip for Eating Out
http://www.americanheart.org/presenter.jhtml?identifier=531
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

52. PART 2
Sanitation in
Foodservice Operations

53. ก
• ก Food Sanitation ก ก F
ก F F
ก F
• ก F F F
ก F
F Fก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

54. ก
• ก ก F F
F F
• F Fก
F
• Fก F FF ก F ก
F F
ก
• F F FF ก F F
F ก ก F ก ก
Food-borne disease
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

55. Goals of an Effective Sanitation Program
1. To protect food from
contamination through
safe handling
procedures
2. To reduce the effects
of contamination
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

56. PRELIMINARY DEFINITIONS
• Clean • Free from Soil
• Contamination • The unintended presence of
harmful substances or
microorganisms in food or beverage
• Cross- • Allowing harmful substances to
contamination come in contact with new products
• Food-borne • A disease that is carried or passed
illness to human beings by food
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

57. PRELIMINARY DEFINITIONS
• Food-borne illness • A report incident of two or more
outbreak people becoming ill from a
common food, which is confirmed
through laboratory analysis as
the source of illness
• Sanitary
• Free of decrease-causing
bacteria
• The creation and maintenance of
• Sanitation healthful conditions
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

58. !
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

59. • F F ?
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

60. •
.................................................... ?
• F F ก
F ก ก F ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

61. ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

62. Contribution Factors of Food borne in US
Poor Inadequate
personal cooking, 17%
hygine, 22%
Contaminate
d equipment,
10%
Food from
Unsafe source
7%
Improper
holding Others 7%
temparatures,
37%
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

63. ก ก ก ก
1. (Bacterial Infection)
2. (Bacterial intoxication)
3. (Virus infection)
4. (Parasitic Infection)
5. (Chemical Poisons)
6. (Food Additives)
7. (Poisonous Plants and
Animals)
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

64. ก F ก ก
ก
ก F
ก
F F F ก ก F
ก
ก F F
ก ก
F
ก F
ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

65. F ก ก = F
Chemical
ก
Biological
Physical
The Hazards to Food Safety
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

66. F ก
• F ก ก ก
F ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

67. F
F
MSG iG+ ก
ก ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

68. F
ก ก F กF F ก
F
F.A.T.T.O.M. ก ก
F ก F
Food, Acid, Temperature,
Time, Oxygen, Moisture
Bacteria / Yeast
/ Mold
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

69. FATTOM Fก F
• F = Food
• A = Acidity -
• T = Time
• T = Temperature
• O = Oxygen
• M = Moisture
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

70. • F
ก 3ก F
1. Bacteria
2. Virus
3. Molds
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

71. Bacteria
• F
F F Fก F
• F F ก
F F F ก
• F
F กF Fก F F
F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

72. Virus
• ก ก กF
F F F F
• F F
• F กก F กF ก
• ก ก F F F ก F
F ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

73. Molds
• F F F
F ก - F
F กF
F F F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

74. ก
1. ก F F
2. F F F
3. F F F F
4. ก ก F ก F F ก ก
F
5. ก ก F F F
6. ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

75. The 8 most often cited factors in
Food-Borne illness outbreaks
1. Failure to cool food properly
2. Failure to heat or cook food thoroughly
3. Employees with illness, infection, and poor personal
hygiene
4. Food prepared a day or more before it is to served
5. Contaminated raw ingredients added to ready-to-eat
foods
6. Food remaining in the temperature dangerous zone
7. Failure to reheat previously prepared foods
8. Cross-contamination of raw and cooked foods
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

76. ก
5-60oC
F
F
20-25 oC
ก
ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

77. Temperature Danger Zone
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

78. ก F ก ก ก ก
• 100 61 F ก
F
• 60 5 F
ก
• 4 0 F ก ก
ก F
F F
• 0 -18 F ก ก
ก ก
ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

79. / F / --- F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

80. Food Safety
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

81. Food Safety
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

82. ก
• F F F F
ก F ก F
1. ก F
ก ก F ก Fก F
2. F - ก 60 .
3. F F
ก
4. F ก ก F กก F ก กF F
FกF
5. ก Fก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

83. ก ( F )
6. F F F ก F ก ก F
F F F
7. F ก F F
8. F ก F F F ก F ก
F
9. F F ก F ก F ก ก
10. ก F ก ก F ก ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

84. ก ( F )
11. F F F ก ก F F ก
F F
12. F F ก ก Fก ก F
ก
13. F F F
14. F F ก F ก
ก ก
15. F F F F
F กF ก F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

85. ก F “F F ก 2 ”
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

86. ก F ก F
WASH RINSE SANITIZE
F
F F
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

87. Aj. Pavit Tansakul FBM-341 Food and Beverage Management

88. ก F Cross contamination
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

89. Produce graphic illustrating:
• Check
• Clean
• Cook
• Separate
• Chill
• Throw away
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

90. CHECK
• Check to be sure that the
fresh fruits and vegetables
you buy are not bruised or
damaged.
• Check that fresh cut fruits
and vegetables like packaged
salads and precut melons are
refrigerated at the store
before buying. Do not buy
fresh cut items that are not
refrigerated.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

91. • Wash hands with warm water and soap
for at least 20 seconds before and
after handling fresh fruits and
vegetables.
• Clean all surfaces and utensils with
hot water and soap, including cutting
boards, counter tops, peelers and
knives that will touch fresh fruits or
vegetables before and after food
preparation.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

92. • Rinse fresh fruits and vegetables
under running tap water, including
those with skins and rinds that are
not eaten. Packaged fruits and
vegetables labeled “ready-to-eat”,
“washed” or “triple washed” need
not be washed.
• Rub firm-skin fruits and vegetables
under running tap water or scrub
with a clean vegetable brush while
rinsing with running tap water.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

93. • Dry fruits and vegetables with a clean cloth towel
or paper towel.
• Never use detergent or bleach to wash fresh
fruits or vegetables. These products are not
intended for consumption.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

94. • When shopping, be sure fresh
fruits and vegetables are
separated from household
chemicals, and raw foods such as
meat, poultry, and seafood in your
cart and in bags at checkout.
• Keep fresh fruits and vegetables
separate from raw meat, poultry,
or seafood in your refrigerator.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

95. • Separate fresh fruits and
vegetables from raw meat, poultry
and seafood. Do not use the same
cutting board without cleaning
with hot water and soap before
and after preparing fresh fruits
and vegetables.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

96. • Cook or throw away fruits or
vegetables that have touched
raw meat, poultry, seafood or
their juices.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

97. • Refrigerate all cut, peeled or cooked fresh
fruits and vegetables within two hours.
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

98. THROW AWAY
• Throw away fresh fruits and
vegetables that have not been
refrigerated within two hours of
cutting, peeling, or cooking.
• Remove and throw away bruised or
damaged portions of fruits and
vegetables when preparing to cook
them or before eating them raw.
• Throw away any fruit or vegetable
that will not be cooked if it has
touched raw meat, poultry or
seafood.
• If in doubt, throw it out!
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

99. 4 . ( )
F
• ก
• ก ก
• ก F
F
•
• ก ก
• ก ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

100. 4 . ( )
ก ก F
• ก F
• F ก
ก F
F
• F
• F
• ก F ก
Aj. Pavit Tansakul FBM-341 Food and Beverage Management

101. THANK YOU
Q&A