Chapter 2 Sanitation

Sanitary Food Handling

Receiving Foods and HACCP

Food-safety system:

… to reduce or eliminate risk of hazards• Standards set by

– FDA (Food and Drug Administration) set national sanitation standards

– State and local standards

H-A-C-C-P-

HazardousAnalysis ofCriticalControl Points

• Inspections

– Food-safety audit by local health department

– Inspected areas• Foods and supplies• Grooming and hygiene of staff• Temperatures for

holding/serving • Cleaning and sanitation• Water supply• Waste disposal• Pest control

The HACCP System

7-step system for food safety

Step 1: Conduct a Hazard Analysis– Examine flow of food– Watch for possible points of contamination– Of particular concern: perishable goods

Step 2: Determine Critical Control Points– Specific points during food handling can cause

health risk– Examples: temperatures for storing, holding,

cooking, serving

Step 3: Establish Critical Limits

– Measurements of time/temperature that indicate when food is at risk and needing corrective action

– Limits established by local health department or food-service establishment

Step 4: Establish Monitoring Procedures– Enter accurate measurements of

time/temperature in log book– Determine what is measured,

how often, and by whom

Sec. 1

Step 5: Identify Corrective Actions

– Bring food to a safe temperature

– Discard food held at an unsafe temperature for too long

Step 6: Establish Procedures for Record-Keeping and Documentation

– Time/temperature logs, checklists, Easy-to-understand format

The HACCP System

Step 7: Develop a Verification System

– Have someone double-check the recorded information to verify the system

• Time/temperature measurements might not be accurate

• Forms might be too difficult

• Person recording information might need more direction

The HACCP System

The flow of food…..

• The route from the point of receiving to time it is served.

• Learn where risks might be.• Purchasing – must be from

approved source– (why we can’t bring in food to sell to others)

• Receiving– then it is restaurant responsibility.

Perishable Goods

• Stored in refrigerator - meats,milk – Be sure the foods come in at a

safe temperature.

• Stored in freezer – come in completely frozen – no rips/tears (ice crystals mean it has started to thaw)

Perishable Goods – flour, tea, sugar,

rice, pasta

• Arrive well-wrapped, no rips/tears – cans should have no bulges, dents, rust, leaks.

• Reject food if not clean, intact or at the right temperature.

• Storing – avoid cross-contamination & spoilage (Store using FIFO)

Ideal Storage Temperatures – the temperature that is the safest and will give best quality

• Meat & Poultry – 32-26 degrees • Fish & Shellfish – 30-34 degrees• Eggs – 33-38 degrees• Dairy Products – 36-41 degrees• Produce (refrigerated) – 32-50

degrees

Cooking Food Safely

• Clean/sanitize thermometers after every use.

• Colored cutting boards? P. 24

• Take food from refrigerator < hour.

• Use sanitizer solution (with single use towel)

• Bring food quickly to safe temperature

• Don’t mix leftovers with new foods.

• Stir & rotate food frequently if in microwave

• Beef (rare) – 140 degrees• Roasts – 145• Ham – 155• Fish, Pork, Beef steaks –

145• Ground Meat - 155• Poultry, stuffed meat - 165

Cooling Food Safely

• Depend on a thermometer

• One-Stage Method – cool below 41 degrees within 4 hours.

• Two-Stage Method – cool below 70 degrees within 2 hours---then cool below 41 degrees within another 4 hours. (total < 6 hours)

Thawing Foods Safely

• Never leave out at room temp.• Use thawed foods as soon as possible.• Thaw:1) IN REFRIGERATOR – best but slowest

method – use bottom shelf in a container2) UNDER RUNNING WATER – water is

<70 degrees, sanitize sink afterwards3) IN THE MICROWAVE – for individual

portions

SERVING Foods Safely – the final step

• Holding – steam tables / refrigerator

(<40 or >140) – use thermometer

Discard food if in DANGER ZONE > 4 hours (time temperature abused food)

• Reheating – frequently causes food illness. Reheat > 165 degrees for 15 seconds within 2 hour period.