sanitation in the kitchen
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Menus and RecipesMenus and RecipesMenus and RecipesMenus and Recipes
Basics Food NutritionBasics Food NutritionBasics Food NutritionBasics Food NutritionSanitation and SafetySanitation and SafetySanitation and SafetySanitation and Safety
. 2248 email: tpavit@wu.ac.th
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OutlineOutlineOutlineOutline Menus and Recipes
Basics Food Nutrition Sanitation and Safety
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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe
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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe Menus are used in the dining room to giveboth wait staff and guests important
information about what the establishmentoffers. Recipes give detailed instructions to aid
kitchen staff to produce menu items. Carefully designed menus and recipes can
help chef in kitchen operation and controlcosts
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Menu VS RecipeMenu VS RecipeMenu VS RecipeMenu VS Recipe
Measuring ingredients accuratelyStandardized recipes
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The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition
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The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition Nutrition refers to the study of diet andhealth.
It is through the comprehension of this studythat we as foodservice professionals canaccommodate and enrich various dietarypreferences and restrictions.
Meeting the dietary needs of todays lifestylesinvolves an understanding that people eat ordont eat certain foods for different reasons.
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Nutrition from theNutrition from theNutrition from theNutrition from the
CustomerCustomerCustomerCustomers Point of Views Point of Views Point of Views Point of View
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Nutrition from the CustomerNutrition from the CustomerNutrition from the CustomerNutrition from the Customers Point of Views Point of Views Point of Views Point of View
As the dining public becomes more knowledgeableabout nutrition, and continues to be more
concerned about health, it will become moredemanding of nutritious food items when diningout.
A National Restaurant Association (NRA) discoveredthat customers can be group in THREE categoriesin regard to their attitudes toward nutrition whendining out.
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THREE categoriesTHREE categoriesTHREE categoriesTHREE categories of customerof customerof customerof customer1. Committed Patron considered HEALTHFUL
2. Vacillating Patron concerned aboutnutrition & eating helpful food but they aredriven by taste and occasion
3. The Unconcerned Patron unconcern withmaking healthful choices
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An Overview ofAn Overview ofAn Overview ofAn Overview ofNutritionNutritionNutritionNutrition
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NutritionNutritionNutritionNutrition 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.
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An Overview of NutritionAn Overview of NutritionAn Overview of NutritionAn Overview of Nutrition (nutrient)
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( 12 6 12)
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5 1.
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Sanitation inSanitation inSanitation inSanitation inFoodservice OperationsFoodservice OperationsFoodservice OperationsFoodservice Operations
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Food Sanitation
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Food-borne disease
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Goals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation Program
1. To protect foodfrom contaminationthrough safehandling
procedures2. To reduce theeffects of
contamination
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PRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONS Clean
Contamination
Cross-contamination
Food-borne
illness
Free from Soil
The unintended presence of harmful
substances or microorganisms in foodor beverage
Allowing harmful substances to come
in contact with new products A disease that is carried or passed to
human beings by food
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PRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONS
Food-borne
illness outbreak
Sanitation
A report incident of two or more
people becoming ill from a common
food, which is confirmed through
laboratory analysis as the source of
illness Free of decrease-causing bacteria/
creation and maintenance of healthfulconditions
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!!!!
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?
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.................................................... ?
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Contribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in US
Food from
Unsafe source
7%
Others 7%
Contaminated
equipment,10%
Inadequate
cooking, 17%Poor personal
hygine, 22%
Improper
holdingtemparatures,
37%
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1. (Bacterial Infection)
2. (Bacterial intoxication)3. (Virus infection)
4. (Parasitic Infection)
5. (Chemical Poisons)6. (Food Additives)
7. (Poisonous Plants and Animals)
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=
Chemical
Physical
Biological
The Hazards to Food Safety
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MSG
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F.A.T.T.O.M.
Food, Acid,Temperature, Time,Oxygen, Moisture
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FATTOM
F = Food A = Acidity -
T = Time T = Temperature O = Oxygen
M = Moisture
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3 1.1.1.1. Bacteria
2.2.2.2.Virus3.3.3.3.Molds
B t i
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Bacteria
Vi
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Virus
M ld
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Molds
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1.
2.
3.
4.
5.
6.
The 8 most often cited factors inThe 8 most often cited factors inThe 8 most often cited factors inThe 8 most often cited factors in
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FoodFoodFoodFood----Borne illness outbreaksBorne illness outbreaksBorne illness outbreaksBorne illness outbreaks1. Failure to cool food properly2. Failure to heat or cook food thoroughly
3. Employees with illness, infection, and poor personalhygiene4. Food prepared a day or more before it is to served5. Contaminated raw ingredients added to ready-to-eat
foods6. Food remaining in the temperature dangerous zone7. Failure to reheat previously prepared foods
8. Cross-contamination of raw and cooked foods
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5555----60606060
o
C
20202020----25252525oC
TemperatureTemperatureTemperatureTemperature DangerDangerDangerDanger ZoneZoneZoneZone
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TemperatureTemperatureTemperatureTemperature DangerDangerDangerDanger ZoneZoneZoneZone
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100100100100 61616161
60606060 5555
4444 0000
0000 ----18181818
/ / ---
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// ---
Food Safety
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Food Safety
Food Safety
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Food Safety
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1.
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WASH
RINSE
SANITIZE
Cross contamination
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Cross contamination
Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:
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pppp
Check
Clean Cook
Separate Chill
Throw away
CHECKCHECKCHECKCHECK
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CHECKCHECKCHECKCHECK Check to be sure that the
fresh fruits and vegetablesyou buy are not bruised or
damaged. Check that fresh cut fruits
and vegetables like
packaged salads and precutmelons are refrigerated atthe store before buying. Donot buy fresh cut items that
are not refrigerated.
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Wash hands with warm water and
soap for at least 20 seconds beforeand after handling fresh fruits andvegetables.
Clean all surfaces and utensils with
hot water and soap, including cuttingboards, counter tops, peelers andknives that will touch fresh fruits or
vegetables before and after foodpreparation.
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Rinse fresh fruits and vegetables under runningtap water, including those with skins and rinds
that are not eaten. Packaged fruits andvegetables labeled ready-to-eat, washedor triple washed need not be washed.
Rub firm-skin fruits and vegetables underrunning tap water or scrub with a cleanvegetable brush while rinsing with runningtap water.
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Dry fruits and vegetables with a clean clothtowel or paper towel.
Never use detergent or bleach to wash freshfruits or vegetables. These products are not
intended for consumption.
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When shopping, be sure fresh fruitsand vegetables are separated fromhousehold chemicals, and raw foodssuch as meat, poultry, and seafoodin your cart and in bags at
checkout. Keep fresh fruits and vegetables
separate from raw meat, poultry, or
seafood in your refrigerator.
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Separate fresh fruits and
vegetables from raw meat,poultry and seafood. Do notuse the same cutting boardwithout cleaning with hot waterand soap before and afterpreparing fresh fruits andvegetables.
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Cook or throw away fruitsor vegetables that havetouched raw meat, poultry,seafood or their juices.
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Refrigerate all cut, peeled or cookedfresh fruits and vegetables within twohours.
THROW AWAYTHROW AWAYTHROW AWAYTHROW AWAY
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Throw away fresh fruits and vegetables that havenot been refrigerated within two hours of cutting,peeling, or cooking.
Remove and throw away bruised or damagedportions of fruits and vegetables when preparing tocook them or before eating them raw.
Throw away any fruit or vegetable that will not becooked if it has touched raw meat, poultry orseafood.
If in doubt, throw it out!
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Thank YouThank YouThank YouThank You
(10%) 22 .. 53
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WESTERNWESTERNWESTERNWESTERN1. France (3)
2. Italy3. Mediterranean
4. Eastern Europe5. America6. Mexico and S.USA
7. Middle East
EASTERNEASTERNEASTERNEASTERN1. Australia
2. China3. Korea
4. Japan5. India6. Thai (3)
7. Malaysia / Indonesia
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1. Culture and traditional2. Type of Meal and Foods
3. Cooking Techniques4. Cooking Equipments
5. Ingredients6. Famous Dishes and
Example of Recipes
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