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Mind Map CPT, handwashing, pathogens, Cross contamination prevention 2,…

- - - - Safe food comes in contact with unsafe stuff
      - Raw food to cooked food
      - Same equipment for raw and cooked
      - Hands
    - - Danger zone
        
        40°F to 140°F
        
        Refrigerate below 41°F
  - - - Rest
      - Elevate
      - Direct pressure to the wound
    - - Cutting Board & slip resistant mat
      - Knives in drawer
      - Discard damaged glassware
      - PPE
      - Sharp knives
  - - - Outer Layer
    - - Outer Layer
      - Layer Underneath
    - - Deepest Layer of Skin and Tissue
    - - PPE
      - Be Aware
      - Be Careful
  - - - Hands
        
        Washing
        
        Lather for 20 secs
        
        Rinse
        
        Soap
        
        Dry
        
        Wet Hands
        
        Turn off water
        
        When
        
        Phone
        
        Switching between Meats and Vegetables
        
        After Washroom
        
        Money
        
        Garbage
        
        Chemicals
        
        Entering/Leaving
      - Lungs
      - Head
      - Rectum
    - - Rinse
      - Sanitize
      - Wash
      - Air Dry
      - Scrape
- - - - Just a small part of a much bigger machine, there are a lot of jobs that do not require any cooking that still fall under the Hospitality and Tourism umbrella.
- - - - "1/4 of the plate" portion
    - - 2nd "1/4 of the plate"
    - - "1/2 the plate" portion
        
        Ratio is 1:1:2