ProStart Chapter 2Year One
Preparing and
Serving Safe Food
Foodborne IllnessIllness carried or transmitted to
people by food.
Outbreak: 2 or more people get sick
after eating the same food.
Impact on Restaurant
• Loss of customers and sales• Loss of prestige and reputation• Negative media exposure• Legal suits resulting in lawyer & court costs• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Staff retraining
Microorganisms
Living, single-celled, organisms that cause food spoilage and illness and can be
transferred from hands and surfaces to other food and surfaces.
+ =
Microorganisms
• Bacteria: multiply rapidly in food, produce toxins in foods.
• Virus: do not grow in food, but transported on food.
• Parasites: organisms that need to live inside a host to survive.
• Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.
• Toxins: carried by some fish.
FATTOMBarriers to Bacterial Growth
F
Food
A
Acidity
High Acidity
Good
T
Temperature
41-135
Danger Zone
T
Time
4 hours
O
Oxygen
Most Need It
M
Moisture
Potentially Hazardous Foods
Other Hazards?
Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc)
Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes
Best way to keep food safe
Personal
Hygiene
How do Food Handlers Contaminate Food??
• Having a foodborne illness• Having wounds• Having contact with a person who is ill• Touching hair, face, body• Touching anything that may contaminate their
hands• Having symptoms of illness• Eating, drinking, smoking or chewing gum while
preparing or serving food
Proper Hand Washing Techniques
Watch this…
http://www.webmd.com/video/dirty-truth-handwashing
Cross Contamination
When microorganisms are transferred from one surface to another. #5
Prevention:1. Sanitize workstation, cutting
boards and utensils.
2. Don’t allow ready-to-eat food to
touch surfaces that have touched
raw meat, seafood & poultry.
3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.
FIFO
When storing Food
First In First Out
HACCPHazard Analysis Critical Control
Point
The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way
2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)
3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.
4. Monitor CCP – who and how often5. Take corrective action – heat food, throw out, reject
shipment6. Verify that the system works – check logs,
observe employees7. Establish procedures for record keeping and
documentation
Clean vs. Sanitary
Free of visible soil, such as dirt, dust and food
waste.
Reducing the number of microorganisms on a clean surface to safe
levels.