safety and sanitation improper washing of hands
DESCRIPTION
Do’s for kitchen work Always have a clean uniform Always have clean fingernails Always have fresh breath Always have combed hair and proper restraints for hair ALWAYS WEAR GLOVES FOR READY TO EAT FOODS!!!!!!!!!TRANSCRIPT
Safety and Sanitation The number one cause of food borne illness, POOR
PERSONAL HYGIENE
Improper washing of hands Improper bathroom etiquette Improper hair restraints Improper food handling
Do’s for kitchen work
Always have a clean uniform Always have clean fingernails Always have fresh breath Always have combed hair and proper
restraints for hair ALWAYS WEAR GLOVES FOR READY
TO EAT FOODS!!!!!!!!!
Ready to eat foods are defined as
Any foods that are no longer going to be heated or cooked out of the temperature danger zone such as
Breads Any salad items Desserts Garnishes
RTE foods cont.
Fruits Raw vegetables Butters and spreads Coulees and salsa’s Ice Dips Snacks and peanuts
hand washing
A minimum of 20 seconds using a sanitary hand soap is required to ensure clean hands
Sing happy birthday or the ABC’s Wash past the wrists and in between the
fingers
Wash hands when
You change jobs in the kitchen You go to the washroom You cough or sneeze You touch your face or hair You throw out trash Every time you change gloves
sneezing
Make a conscious effort to not sneeze into your hands
Sneeze into your sleeve Do not just let loose in the other direction Bacteria can live several days on a
surface but it will die in your sleeve(no moisture)
It can travel 55 feet from a sneeze
Machine dishwashing
The use of a machine to wash and sterilize dishware
180 degrees in the rinse cycle to heat sanitize
140 degrees in the wash cycle
Plate and silverware washing
Use machines and rinse all items before washing with a high pressure sprayer.
No spraying at each other, the pressure can be dangerous to the eyes and skin and cause slipping hazards.
Let items air dry and place silverware in holders using gloves after washing.
Hand washing pots and pans
Must use a three bay sink Bay one is hot water and soap Bay two is hot rinse water Bay three is cool sanitizer Pots must soak in sanitizer for a minimum
of 15 seconds
Large Equipment safety
Items such as stoves, grills, ovens etc. The number 1 safety rule is to ALWAYS
assume the item is HOT!!!!!!!
Rules for hot equipment
Always use hot hands or pot mitts even if you think the pan is safe to touch
Keep the handles of the pan turned in so no one else can knock them over or get burned walking by
Always have a place to put a hot pan down before removing it from the stove
Rules for small wares
These include spoons, ladles, spatulas etc.
Never leave them in a steaming pan Keep them on a plate on the side to avoid
cross contamination and messiness Never use the same item to stir two
different foods
The temperature danger zone 41 –135 degrees F This is the temperature at which bacteria grows best We do not want foods to be in this range for more
than two hours In the entire time it is in your possession from delivery to service.
Bacteria will double every twenty minutes at 70 degrees. If you have two million cells than in two hours you will have 128 million.
It only takes 3 e-coli germs to cause severe sickness
Minimum internal cooking temperatures for protein items
This is the minimum temperature an item should be cooked to ensure safety.
(15 SECONDS) Fish and pork 145 degrees F Ground meats 155 degrees F Poultry and stuffed items 165 degrees F Rare beef 130 degrees F
Thawing foods
Never thaw at room temperatureBacteria will thrive at this temp. Thaw in the refrigerator or under cold
running water A microwave can be used but only if the
final cooking process will be done right away
Reheating foods
Must bring all leftovers to 165 degrees for 15 seconds to ensure any possible bacteria has been killed.
All soups, stews, and reheats can be either heated on the stove, in the oven or in the microwave.
Reheating foods cont.
If using a microwave be sure to rotate foods to ensure complete cooking or reheating
Incomplete cooking can result in cool spots and bacteria not being killed(e-coli pizza 2007)
Cooling foods
Foods must go from 135-70 in two hours and then from 70-<41 in four hours, this is the two stage method
Foods must go from 135-<41 in four hours, this is the one stage method
Cool foods in the refrigerator or; In an ice bath,
Cooling foods continued
Using an ice wand for liquid foods In shallow containers In small batches In a blast chiller Pasta under cold running water