food safety and sanitation. importance of food safety and sanitation lack of proper food safety and...
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Food Safety and Sanitation
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Importance of Food Safety and Sanitation
Lack of proper food safety and food sanitation can cause:
• Loss of customers and sales• Loss of prestige and reputation• Lawsuits—resulting in lawyer and court fees• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Need for retraining employees• Embarrassment
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Illness
A disease transmitted by food is called a foodborne illness
Many cases go unreported because people mistake their symptoms for the “flu”
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Biological Contamination
Bacteria• Can multiply rapidly to disease-causing levels
at favorable temperatures• Can produce toxins in food that can poison
humans when the food is eaten• Cause most foodborne illnesses
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Biological Contamination—continued
Viruses • Do not grow in food, but can be transported
by food items• Transported by many food items, including
ice and water
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Biological Contamination—continued
Parasites• Live inside a host to survive• Can cause people to become infected if they eat
raw or undercooked meat
Fungi• Molds: Cause illnesses, infections, and allergies• Yeast: Spoils food
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Chemical and Physical Hazards
• Cleaning supplies• Pesticides• Toxic metals• Foreign objects accidentally introduced
into food (broken glass, jewelry, bandage, and staples)
• Naturally occurring objects, such as bones in fillets
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FAT-TOM
•Food•Acidity•Time•Temperature•Oxygen•Moisture
Conditions that favor the growth of most foodborne organisms
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Temperature Danger Zone
41˚F (5˚C) to 135˚F (57˚C)
Most bacteria will grow between these temperatures.
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Cross-Contamination
• The spread of harmful microorganisms from one surface to another, or to food
• Can be prevented by proper sanitary practices• Example: Possible cross-contamination
between chicken and lettuce• Isolation of workstations is important when
preparing potentially hazardous food- separate cutting boards
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Ways to Reduce Cross-Contamination
Primary ways to reduce cross-contamination include:• Personal cleanliness• Dish, silver, and glassware cleanliness• Equipment cleanliness, especially after use• Pest management• Proper storage and thawing of food• Use of barriers
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Acceptable Methods for Thawing Food
Thawing food properly can be done in any ofthese 3 ways:• In a refrigerator at 41˚F (5˚C) or lower• Submerged under running potable water at 70˚F
(21˚C) or lower• In a microwave oven, if the food will be cooked
immediately after thawing
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Potentially Hazardous Food
Definition: Food in which microorganisms are able to grow rapidly – need time-temperature control to be safe.
Typical characteristics:• History of being involved in foodborne illness
outbreaks• Natural potential for contamination due to
production and processing methods• Moisture• Contains protein• Neutral or slightly acidic pH levels
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Highly Susceptible Populations
• Younger than 5 years old• Older than 65 years old• Pregnant• Immune-compromised (due to cancer, aids,
diabetes, certain medications, or other conditions
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Safe Methods for Cooling Food
• Reduce the quantity or size of the food• Use ice-water baths• Use a blast chiller• Stir food to cool it faster and more evenly
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Reheating
• Food that is cooked and then cooled may be reheated later to be served again.– Properly cooled foods that will be served
immediately may be reheated to any temperature.
• Cold food that will be hot held must be reheated to at least 165°F quickly (within two hours).
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Hot Holding (135 or hotter)
• Because cooking does not kill all bacteria, cooked potentially hazardous food must be kept hot until served
• Steam tables, soup warmers, and other hot holding units must be turned on and heated up before hot food is put into them
• Use a thermometer to check the temperature of the food. HOT food must be kept 135°F or hotter
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Steps for Cleaning and Sanitizing
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Proper Handwashing Steps
1. Wet hands with running water, as hot as you can comfortably stand
2. Apply soap3. Vigorously scrub hands and arms for at least
20 seconds4. Clean under fingernails and between fingers5. Rinse thoroughly under running water6. Dry hands and arms with a single-use paper
towel or warm-air hand dryer
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SUMMARY