sanitation in the kitchen

7/25/2019 Sanitation in the kitchen

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Menus and RecipesMenus and RecipesMenus and RecipesMenus and Recipes

Basics Food NutritionBasics Food NutritionBasics Food NutritionBasics Food NutritionSanitation and SafetySanitation and SafetySanitation and SafetySanitation and Safety

. 2248 email: [email protected]

Week 2Week 2Week 2Week 2


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OutlineOutlineOutlineOutline Menus and Recipes

Basics Food Nutrition Sanitation and Safety


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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe


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Menus and RecipeMenus and RecipeMenus and RecipeMenus and Recipe Menus are used in the dining room to giveboth wait staff and guests important

information about what the establishmentoffers. Recipes give detailed instructions to aid

kitchen staff to produce menu items. Carefully designed menus and recipes can

help chef in kitchen operation and controlcosts


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Menu VS RecipeMenu VS RecipeMenu VS RecipeMenu VS Recipe

Measuring ingredients accuratelyStandardized recipes


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The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition


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The Basics of NutritionThe Basics of NutritionThe Basics of NutritionThe Basics of Nutrition Nutrition refers to the study of diet andhealth.

It is through the comprehension of this studythat we as foodservice professionals canaccommodate and enrich various dietarypreferences and restrictions.

Meeting the dietary needs of todays lifestylesinvolves an understanding that people eat ordont eat certain foods for different reasons.


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Nutrition from theNutrition from theNutrition from theNutrition from the

CustomerCustomerCustomerCustomers Point of Views Point of Views Point of Views Point of View


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Nutrition from the CustomerNutrition from the CustomerNutrition from the CustomerNutrition from the Customers Point of Views Point of Views Point of Views Point of View

As the dining public becomes more knowledgeableabout nutrition, and continues to be more

concerned about health, it will become moredemanding of nutritious food items when diningout.

A National Restaurant Association (NRA) discoveredthat customers can be group in THREE categoriesin regard to their attitudes toward nutrition whendining out.


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THREE categoriesTHREE categoriesTHREE categoriesTHREE categories of customerof customerof customerof customer1. Committed Patron considered HEALTHFUL

2. Vacillating Patron concerned aboutnutrition & eating helpful food but they aredriven by taste and occasion

3. The Unconcerned Patron unconcern withmaking healthful choices


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An Overview ofAn Overview ofAn Overview ofAn Overview ofNutritionNutritionNutritionNutrition


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NutritionNutritionNutritionNutrition Is the study of food and their relationship to

HEALTH. Good nutrition required the consumption of

foods that are low in FAT, high in FIBER, and

high in NUTRIENTS. The Nutritional habits are improving between

good eating habits and good health.


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An Overview of NutritionAn Overview of NutritionAn Overview of NutritionAn Overview of Nutrition (nutrient)


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Sanitation inSanitation inSanitation inSanitation inFoodservice OperationsFoodservice OperationsFoodservice OperationsFoodservice Operations


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Food Sanitation


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Food-borne disease


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Goals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation ProgramGoals of an Effective Sanitation Program

1. To protect foodfrom contaminationthrough safehandling

procedures2. To reduce theeffects of

contamination


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PRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONS Clean

Contamination

Cross-contamination

Food-borne

illness

Free from Soil

The unintended presence of harmful

substances or microorganisms in foodor beverage

Allowing harmful substances to come

in contact with new products A disease that is carried or passed to

human beings by food


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PRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONSPRELIMINARY DEFINITIONS

Food-borne

illness outbreak

Sanitation

A report incident of two or more

people becoming ill from a common

food, which is confirmed through

laboratory analysis as the source of

illness Free of decrease-causing bacteria/

creation and maintenance of healthfulconditions


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!!!!


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Contribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in USContribution Factors of Food borne in US

Food from

Unsafe source

7%

Others 7%

Contaminated

equipment,10%

Inadequate

cooking, 17%Poor personal

hygine, 22%

Improper

holdingtemparatures,

37%


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1. (Bacterial Infection)

2. (Bacterial intoxication)3. (Virus infection)

4. (Parasitic Infection)

5. (Chemical Poisons)6. (Food Additives)

7. (Poisonous Plants and Animals)


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=

Chemical

Physical

Biological

The Hazards to Food Safety


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MSG


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

Food, Acid,Temperature, Time,Oxygen, Moisture


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FATTOM

F = Food A = Acidity -

T = Time T = Temperature O = Oxygen

M = Moisture


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3 1.1.1.1. Bacteria

2.2.2.2.Virus3.3.3.3.Molds

B t i


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Bacteria

Vi


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Virus

M ld


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Molds

-


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The 8 most often cited factors inThe 8 most often cited factors inThe 8 most often cited factors inThe 8 most often cited factors in


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FoodFoodFoodFood----Borne illness outbreaksBorne illness outbreaksBorne illness outbreaksBorne illness outbreaks1. Failure to cool food properly2. Failure to heat or cook food thoroughly

3. Employees with illness, infection, and poor personalhygiene4. Food prepared a day or more before it is to served5. Contaminated raw ingredients added to ready-to-eat

foods6. Food remaining in the temperature dangerous zone7. Failure to reheat previously prepared foods

8. Cross-contamination of raw and cooked foods


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5555----60606060

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20202020----25252525oC

TemperatureTemperatureTemperatureTemperature DangerDangerDangerDanger ZoneZoneZoneZone


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TemperatureTemperatureTemperatureTemperature DangerDangerDangerDanger ZoneZoneZoneZone


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100100100100 61616161

60606060 5555

4444 0000

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/ / ---


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// ---

Food Safety


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Food Safety

Food Safety


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Food Safety


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WASH

RINSE

SANITIZE

Cross contamination


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Cross contamination

Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:Produce graphic illustrating:


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pppp

Check

Clean Cook

Separate Chill

Throw away

CHECKCHECKCHECKCHECK


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CHECKCHECKCHECKCHECK Check to be sure that the

fresh fruits and vegetablesyou buy are not bruised or

damaged. Check that fresh cut fruits

and vegetables like

packaged salads and precutmelons are refrigerated atthe store before buying. Donot buy fresh cut items that

are not refrigerated.


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Wash hands with warm water and

soap for at least 20 seconds beforeand after handling fresh fruits andvegetables.

Clean all surfaces and utensils with

hot water and soap, including cuttingboards, counter tops, peelers andknives that will touch fresh fruits or

vegetables before and after foodpreparation.


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Rinse fresh fruits and vegetables under runningtap water, including those with skins and rinds

that are not eaten. Packaged fruits andvegetables labeled ready-to-eat, washedor triple washed need not be washed.

Rub firm-skin fruits and vegetables underrunning tap water or scrub with a cleanvegetable brush while rinsing with runningtap water.


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Dry fruits and vegetables with a clean clothtowel or paper towel.

Never use detergent or bleach to wash freshfruits or vegetables. These products are not

intended for consumption.


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When shopping, be sure fresh fruitsand vegetables are separated fromhousehold chemicals, and raw foodssuch as meat, poultry, and seafoodin your cart and in bags at

checkout. Keep fresh fruits and vegetables

separate from raw meat, poultry, or

seafood in your refrigerator.


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Separate fresh fruits and

vegetables from raw meat,poultry and seafood. Do notuse the same cutting boardwithout cleaning with hot waterand soap before and afterpreparing fresh fruits andvegetables.


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Cook or throw away fruitsor vegetables that havetouched raw meat, poultry,seafood or their juices.


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Refrigerate all cut, peeled or cookedfresh fruits and vegetables within twohours.

THROW AWAYTHROW AWAYTHROW AWAYTHROW AWAY


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Throw away fresh fruits and vegetables that havenot been refrigerated within two hours of cutting,peeling, or cooking.

Remove and throw away bruised or damagedportions of fruits and vegetables when preparing tocook them or before eating them raw.

Throw away any fruit or vegetable that will not becooked if it has touched raw meat, poultry orseafood.

If in doubt, throw it out!

4 . ()


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Thank YouThank YouThank YouThank You

(10%) 22 .. 53


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WESTERNWESTERNWESTERNWESTERN1. France (3)

2. Italy3. Mediterranean

4. Eastern Europe5. America6. Mexico and S.USA

7. Middle East

EASTERNEASTERNEASTERNEASTERN1. Australia

2. China3. Korea

4. Japan5. India6. Thai (3)

7. Malaysia / Indonesia


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1. Culture and traditional2. Type of Meal and Foods

3. Cooking Techniques4. Cooking Equipments

5. Ingredients6. Famous Dishes and

Example of Recipes

sanitation in the kitchen

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