Food SanitationFood Sanitation

Preparing and Serving Safe FoodPreparing and Serving Safe Food

2.1 Foodborne Illness2.1 Foodborne Illness Foodborne illness-Foodborne illness- is carried or transmitted to is carried or transmitted to

people by food.people by food. Negative impact on business:Negative impact on business:

Loss of customer salesLoss of customer sales Loss of prestige/Loss of prestige/reputationreputation Legal suitsLegal suits Increased insurance premiumsIncreased insurance premiums Lower employee moralLower employee moral Employee AbsenteeismEmployee Absenteeism Need for retrainingNeed for retraining EmbarrassmentEmbarrassment

2.2 Work Healthy2.2 Work Healthy

MicroorganismsMicroorganisms- living, single-celled - living, single-celled organisms that cause organisms that cause spoilage and illnessspoilage and illness and can be transferred from and can be transferred from handshands and and surfaces to other food and surfaces.surfaces to other food and surfaces.

2.3, 2.4 Good Personal Hygiene2.3, 2.4 Good Personal Hygiene

Bathe dailyBathe daily Wash Wash handshands

thoroughlythoroughly Wear clean Wear clean clothesclothes No jewelry, fingernail No jewelry, fingernail

polish, or false nails!polish, or false nails! Keep hair clean, neat, Keep hair clean, neat,

restrained in a hat or restrained in a hat or hairnethairnet..

2.5 2.5

ContaminationContamination- when harmful things are - when harmful things are present in food, making it unsafe to eat. present in food, making it unsafe to eat.

Direct Contamination-Direct Contamination-Comes from Comes from microorganisms, bacteria and viruses. microorganisms, bacteria and viruses. (Biological)(Biological)

PhysicalPhysical ChemicalChemical

2.6 Cross-contamination2.6 Cross-contamination

Cross-contaminationCross-contamination- happens when - happens when harmful microorganisms are transferred harmful microorganisms are transferred from one surface or food to another.from one surface or food to another.

2.72.7

Foodborne illness outbreak-Foodborne illness outbreak- a a foodborne illness that affects foodborne illness that affects twotwo or more or more people who have eaten the same food.people who have eaten the same food.

Water and Ice can harbor foodborne Water and Ice can harbor foodborne illnessillness

Potentially Hazardous Foods-Potentially Hazardous Foods- usually usually moist, moist, high proteinhigh protein foods that have the foods that have the potential to cause a foodborne illness potential to cause a foodborne illness outbreak.outbreak.

2.8 F.A.T.T.O.M.2.8 F.A.T.T.O.M.

FATTOM-FATTOM- the 6 conditions bacteria needs to grow the 6 conditions bacteria needs to grow Food- bacteria loves moist, high protein foodsFood- bacteria loves moist, high protein foods Acidity- pH level between Acidity- pH level between 4.6 and 7.54.6 and 7.5 Temperature- danger zone is Temperature- danger zone is 41°F-135°F41°F-135°F Time- no more than 2 hours in TDZ aboveTime- no more than 2 hours in TDZ above Oxygen- most need it, some do not to growOxygen- most need it, some do not to grow Moisture- thrive in Moisture- thrive in moistmoist environments environments

2.9 Temperature Danger Zone2.9 Temperature Danger Zone

Bacteria grows best in a Bacteria grows best in a violation of Time and/or violation of Time and/or Temperature.Temperature.

NO MORE THAN NO MORE THAN 22 HOURS inside the TDZ!!!!HOURS inside the TDZ!!!!

2.10 Thermometers2.10 Thermometers

Infrared thermInfrared therm.- measures temp. using .- measures temp. using infrared technologyinfrared technology..

ThermocouplesThermocouples= uses a metal probe, = uses a metal probe, digital readoutdigital readout

TTITTI- - tagtag attached to shipment attached to shipment box/container that tells the temp.box/container that tells the temp.

BimetallicBimetallic- most - most commoncommon, probe, dial , probe, dial readingreading

2.18 Canned Goods2.18 Canned Goods

Damaged cans risk Damaged cans risk BotulismBotulism, a deadly , a deadly bacteria found in improperly canned foods.bacteria found in improperly canned foods.

VirusesViruses

VirusVirus- small, simple organism that can - small, simple organism that can cause disease (Hepatitis A) that is cause disease (Hepatitis A) that is spreading usually by improper or lack or spreading usually by improper or lack or hand washinghand washing..

Where is it found in food?Where is it found in food?

Non-Non-PotablePotable waterwater ( (drinkingdrinking water) water) Shellfish, especially oysters, mussels, and Shellfish, especially oysters, mussels, and

clams from clams from pollutedpolluted water water

ParasitesParasites

Organism that needs to live in a Organism that needs to live in a hosthost to to grow (person, animal or plant)grow (person, animal or plant)

Examples: Roundworms, Examples: Roundworms, TrichinosisTrichinosis (foodborne illness caused by parasite (foodborne illness caused by parasite found naturally in found naturally in porkpork and and gamegame meats) meats)

How do I prevent it?How do I prevent it?

Always cook pork and other game meat to Always cook pork and other game meat to the required minimum the required minimum internalinternal cooking cooking temperatures.temperatures.

Never serve Never serve uninspecteduninspected meats meats Always wash, rinse and sanitize Always wash, rinse and sanitize

equipment and surfaces that have come in equipment and surfaces that have come in contact with the contact with the rawraw meat meat

FungiFungi

MoldMold- a tangled mass of - a tangled mass of thousands of tiny mold thousands of tiny mold plants that can cause plants that can cause allergic reactions, allergic reactions, nervous system damage, nervous system damage, kidneykidney and liver damage. and liver damage.

Some Some CheeseCheese has natural has natural mold in it. It is mold in it. It is notnot toxic. toxic.

YeastYeast

A type of fungus that is A type of fungus that is known for its ability to known for its ability to spoilspoil food rapidly.food rapidly.

Grows in jellies, Grows in jellies, honey ,cottage cheese and honey ,cottage cheese and fruit juicesfruit juices

Alcohol smell/taste, bubbles, Alcohol smell/taste, bubbles, pinkpink discoloration, slime are discoloration, slime are all signs of yeastall signs of yeast

ToxinsToxins

PoisonsPoisons.. Found in many varieties of fishFound in many varieties of fish Only purchase fish from a reputable dealerOnly purchase fish from a reputable dealer ScombroidScombroid poisoning comes from tuna, poisoning comes from tuna,

mackerel and mahi-mahi that has been mackerel and mahi-mahi that has been temp. abusedtemp. abused

Chemical and Physical HazardsChemical and Physical Hazards

All chemicals should be stored away from All chemicals should be stored away from food in it’s food in it’s originaloriginal container. container.

PhysicalPhysical hazards include broken glass, hazards include broken glass, packaging materials or jewelry that falls packaging materials or jewelry that falls into the food.into the food.

To Prevent Physical Hazards:To Prevent Physical Hazards:

Never scoop ice with a Never scoop ice with a glassglass Replace worn Replace worn cancan openers openers Use frilled toothpicks in sandwichesUse frilled toothpicks in sandwiches Put Put shieldsshields on lights over food prep areas on lights over food prep areas Avoid wearing Avoid wearing jewelryjewelry Discard Discard chippedchipped, cracked dishes, glasses , cracked dishes, glasses

and tableware.and tableware. Use only food grade Use only food grade brushesbrushes on food. on food.

2.11 Reading Thermometers2.11 Reading Thermometers

Insert into Insert into thickestthickest part of meat part of meat Do not let it touch the Do not let it touch the containercontainer Hold temperature for Hold temperature for 15 seconds15 seconds

Section 2.2 in textbookSection 2.2 in textbook

HACCP SYSTEMHACCP SYSTEM

2.12 HACCP2.12 HACCP

HHazard azard AAnalysis nalysis CCritical ritical CControl ontrol PPoint- oint- specific points through the specific points through the flow of foodflow of food where specific action can be taken to where specific action can be taken to prevent, eliminate, or reduce a food safety prevent, eliminate, or reduce a food safety hazardhazard

Was developed for Was developed for NASANASA by the Pillsbury by the Pillsbury corporation in the 1960’s to make sure corporation in the 1960’s to make sure food was safe for astronauts in space.food was safe for astronauts in space.

Principle 1 Conduct a Hazard Principle 1 Conduct a Hazard AnalysisAnalysis

Look at menu items for potential Look at menu items for potential RisksRisks (a (a chance that a condition or set of conditions chance that a condition or set of conditions will lead to a food safety hazard.will lead to a food safety hazard. Examples:Examples: Do recipes have potentially hazardous foods? Do recipes have potentially hazardous foods?

Do employees practice good hygiene? Is food Do employees practice good hygiene? Is food properly stored, cooked and held? Are the properly stored, cooked and held? Are the suppliers reputable?suppliers reputable?

2.13 CCP2.13 CCP

CCPCCP= = CCritical ritical CControl ontrol PPoint- oint- points points where specific action can be taken to where specific action can be taken to eliminate, prevent, or minimize a hazard.eliminate, prevent, or minimize a hazard.

Principle 3 Critical LimitsPrinciple 3 Critical Limits

Critical Limit (set boundaries/standards)-Critical Limit (set boundaries/standards)- a a requirement, such as temperature, that must be requirement, such as temperature, that must be met to prevent or eliminate the met to prevent or eliminate the

hazard or to reduce it to a safe level.hazard or to reduce it to a safe level. Examples:Examples: Wash handsWash hands Wash, rinse, and sanitize food containers and Wash, rinse, and sanitize food containers and

equipmentequipment Cook food thoroughly Cook food thoroughly

Principal 4 Monitoring ProceduresPrincipal 4 Monitoring Procedures

Temperatures of food on a buffet should Temperatures of food on a buffet should be taken every 2 hours and recorded in a be taken every 2 hours and recorded in a log.log.

Principal 5 Corrective ActionsPrincipal 5 Corrective Actions

Examples:Examples: Reheating food to correct temperatureReheating food to correct temperature Rejecting a shipment of foodRejecting a shipment of food

Principal 6 Verification ProceduresPrincipal 6 Verification Procedures

Check to see if the HACCP system in Check to see if the HACCP system in place is working.place is working.

Avoid Avoid Dry Labs-Dry Labs- when someone enters a when someone enters a temperature in the record or log book temperature in the record or log book without actually taking the measurement of without actually taking the measurement of the temperature.the temperature.

Principle 7: Record Principle 7: Record Keeping/DocumentationKeeping/Documentation

Very valuable if a foodborne illness should Very valuable if a foodborne illness should occur.occur.

Examples:Examples: Keep HACCP recipes up to dateKeep HACCP recipes up to date Monitor temps regularlyMonitor temps regularly Use bound notebooks and written logsUse bound notebooks and written logs

2.14 Flow of Food2.14 Flow of Food

Flow of Food-Flow of Food- the route food takes on its the route food takes on its way to being servedway to being served

2.15-16 Flowchart for Clam 2.15-16 Flowchart for Clam ChowderChowder

How many CCP’s are in the HACCP How many CCP’s are in the HACCP system for this particular recipe?system for this particular recipe?

55

2.17 Receiving2.17 Receiving

Food service establishments have the Food service establishments have the right to refuse a food shipment in order to right to refuse a food shipment in order to avoid potentially hazardous foods.avoid potentially hazardous foods.

2.19 Receiving Dry Goods2.19 Receiving Dry Goods

Keep receiving area clean, pest free and Keep receiving area clean, pest free and well lit.well lit.

Schedule deliveries during non-busy hours Schedule deliveries during non-busy hours only.only.

2.20 FIFO2.20 FIFO

FIFO (first in, first outFIFO (first in, first out)- method of stock )- method of stock rotation and storage that uses older items rotation and storage that uses older items before new ones.before new ones.

2.21 Storage Temperatures2.21 Storage Temperatures

Dry temperature storage is 50°F- 70°F Dry temperature storage is 50°F- 70°F with Humidity kept between 50 to 60 with Humidity kept between 50 to 60 percent.percent.

2.22 Thawing Food2.22 Thawing Food

In refrigerator- thaw raw food on shelves In refrigerator- thaw raw food on shelves UNDERUNDER cooked foods, meats on the cooked foods, meats on the bottom.bottom.

Running Water- avoid splashing water on Running Water- avoid splashing water on other food, sanitize sink afterwards.other food, sanitize sink afterwards.

Microwave- only if they are cooked right Microwave- only if they are cooked right away.away.

In cooking- good for burgers and shrimpIn cooking- good for burgers and shrimp

2.23 Internal Cooking Temps.2.23 Internal Cooking Temps.

Microwave- let Microwave- let food stand 2 food stand 2 minutes after minutes after cookingcooking

Highlight “Poultry Highlight “Poultry 165°F”, “Beef 165°F”, “Beef 155°F”, and “Fish 155°F”, and “Fish 145°F”145°F”

2.24, 2.25, 2.26 Holding Hot/Cold 2.24, 2.25, 2.26 Holding Hot/Cold FoodFood

Read guidelines aloud on your notes The Read guidelines aloud on your notes The health of our guests depend on it!health of our guests depend on it!

2.27 Cooling Food Quickly2.27 Cooling Food Quickly

The FDA recommends cooling food from The FDA recommends cooling food from 135°F to 70°F within 2 hours and from 135°F to 70°F within 2 hours and from 70°F to 41°F in an additional 4 hours for a 70°F to 41°F in an additional 4 hours for a total of 6 hours cooling time.total of 6 hours cooling time.

2.28 Reheating Food2.28 Reheating Food

Use thermometers to check the internal Use thermometers to check the internal temps of food within 2 hours of reheating temps of food within 2 hours of reheating before serving. before serving.

If it cannot be reheated to a safe temp in 2 If it cannot be reheated to a safe temp in 2 hours, discard it.hours, discard it.

2.29 Serving Food Safely2.29 Serving Food Safely

Check temps of food every 4 hoursCheck temps of food every 4 hours Use sneeze guards on buffetsUse sneeze guards on buffets Use clean plates with additional trips to a Use clean plates with additional trips to a

buffet bar.buffet bar.

2.302.30

Rule of Thumb-Rule of Thumb- Do not touch the Do not touch the part of a serving part of a serving utensil, glass, dish utensil, glass, dish that the customer’s that the customer’s mouth will touch.mouth will touch.

2.32 2.32

CleanClean- free of visible dirt, - free of visible dirt, soil, dirt or food waste. soil, dirt or food waste. MUST BE DONE FIRST!MUST BE DONE FIRST!

SanitizeSanitize- reducing the - reducing the number of microorganisms number of microorganisms on a surface to a safe level. on a surface to a safe level. DONE AFTER CLEANING DONE AFTER CLEANING AND RINSING!AND RINSING!

2.33 Sanitizing Manually2.33 Sanitizing Manually

You must always WASH, You must always WASH, RINSE, and SANITIZE for RINSE, and SANITIZE for 30 SECONDS, then Air Dry 30 SECONDS, then Air Dry using the 3 compartment using the 3 compartment sink!sink!

By hand, use 1 capful of By hand, use 1 capful of bleach to ½ bucket of bleach to ½ bucket of warm water using the red warm water using the red buckets.buckets.

2.34 Sanitizing by Machine2.34 Sanitizing by Machine

First, SCRAPE,SCRAPE, SCRAPE off First, SCRAPE,SCRAPE, SCRAPE off food iems.food iems.

Load all items in the same direction on the Load all items in the same direction on the racksracks

Close door firmly, run machine on AUTO, Close door firmly, run machine on AUTO, 2 or 4 minute cycle.2 or 4 minute cycle.

DO NOT OPEN THE DOOR during a DO NOT OPEN THE DOOR during a cycle, you will get burned!cycle, you will get burned!

2.35 Storing Chemicals2.35 Storing Chemicals

Keep Chemicals in the Laundry RoomKeep Chemicals in the Laundry Room Do not “spray” any chemical in the labDo not “spray” any chemical in the lab

2.36 Equipment2.36 Equipment

Should always be stainless steelShould always be stainless steel Should be Should be unplugged unplugged before cleaningbefore cleaning

2.37 Master Cleaning Schedule2.37 Master Cleaning Schedule

Master cleaning schedule-Master cleaning schedule- a schedule or a schedule or chart showing a cleaning program listing chart showing a cleaning program listing what is to be cleaned, who is to clean it, what is to be cleaned, who is to clean it, how it is to be clean, and how often it is to how it is to be clean, and how often it is to be cleaned.be cleaned.

2.38 Handling Garbage2.38 Handling Garbage

NeverNever throw any item into a garbage throw any item into a garbage container that does container that does notnot have a liner. Get have a liner. Get a bag and put it in the can first!a bag and put it in the can first!

Integrated Pest Management-Integrated Pest Management- a system a system to prevent, control, or eliminate pest to prevent, control, or eliminate pest infestation.infestation.

2.39 Sanitation Inspection2.39 Sanitation Inspection

SanitarianSanitarian- a person trained in sanitation - a person trained in sanitation principles and methods as well as public principles and methods as well as public health. Employed by the state and local health. Employed by the state and local health departments.health departments.