Transcript Sanitation and Safety Presentation

Fight Back!
Food Borne Illness
What is a Foodborne Illness?
Flu like symptoms-NVD’s
Most bacteria are harmless
76 Million Sick each year
5000 die
Why do Food Service Establishments Care
if People get Sick?
Loss of Customers
Negative Media Exposure
Lawsuits/Legal Fees
Increased Insurance Premiums
Loss of reputations
Lowered Employee Morale
Who is at Risk?
Elderly
Infants/Children
Pregnant women
People with weak immune systems
Forms of Contamination
Biological
Physical
Chemical
What is the difference
Between Microorganisms
and Pathogens
Microorganisms are small living organisms that
can only be seen through a microscope
Pathogens-microorganisms that can cause
illness
Biological Contamination
Viruses
Bacteria
Parasites
Fungi
WHAT ARE SOME EXAMPLES OF
POTENTIALLY HAZARDOUS FOOds
Fish
Poultry
Meat
Eggs
Milk and Dairy
Shellfish
Sliced Melons and
Tomatoes
Baked Potatoes
Sprouts
Garlic and Oil Mixtures
Tofu
Flow of Food-Place in
order
Storing
Serving
Preparing
Cooking
Cooling
Purchasing
Holding
Reheating
Receiving
Flow of Food-Place in
order
1. Purchasing
7. Cooling
2. Receiving
8. Reheating
3. Storing
9. serving
4. Preparing
5. Cooking
6. Holding
Food Borne Illness
The danger zone is 41F-135F-TDZ
Keep out of zone by
Store in the refrigerator
Cook food to 160F
Maintain hot food above 135F
Reheat food to 165 for 15 sec with 2 hours
Food should not be in the danger zone for more than
two to four hours
Hepatitis A Virus
Incubation-10-12 days
Symptoms
Source-person infected
transfer from fecal matter
to
Jaundice
Food
Muscle aches
Water
Headache
Fruits and Veggies
Inflammation of the liver
Prevention
Cook Food, wash hand,
and food handler needs to
stay home when sick
Parasite-Trichinosis
Incubation-
Symptoms
Muscle pain
Fever
Swelling of the face
Weakness or fatigue
Sources-Wild Game and
Pork
Prevention
Cook Meat and Wild
Game to 145
Freezing may kill some
Incubation period for
Pathogens
E Coli-2-9 days
Salmonella-6-48 hours
Staphylococcus-Rapid
Listeria-Few Days-3
weeks
Trichinosis-8hour-few
days
Botulism-18-36hr(most
deadly)
Clean vs. Sanitary
Clean free of visible dirt
Sanitary 99.9% free of all microorganisms
The 4 C’s in Food Safety
Cook
Clean
Chill
Separate-Avoid Cross Contamination
4 C’s
Cook to proper temperatures
Use a clean thermometer to check internal temp
Cook eggs whites until firm
Microwave-make sure no cold spots
Sauces and soups to boil
ground beef and poultry to 165F
TCS cooked food discarded after 7 days
4 C’s
Clean: Wash hands and surface often
Wash hands with hot soapy water. The water should
be as hot as you can stand
Use 20 Second Scrub
Wash and sanitize cutting board with hot soapy
water
Use plastic or non porous cutting board
Clean vs. Sanitary
4 C’s
Chill-Refrigerate Properly
Refrigerate with two hours
Never defrost at room temperature
Thaw in refrigerator, microwave, cold running water
Refrigerator is the best way to thaw
Divide large quantities of food into shallow containers
4C’s
Separate Don’t Cross contaminate
Cross contaminate is when raw food contaminate
ready to eat food
Always wash hands and cutting boards after use
Never placed cooked food with raw food
In the refrigerator, store meat below veggies and
fruits
Kitchen Safety Reminders
Keep all doors and drawers closed at all times
Absolutely no playing around in kitchen
Wash knives with the blade away from you
Don’t soak knives
When cutting keep fingers curled away from the blade. Use
guidelines
Hot oil and water do not mix. Keep water away from oil
Never move or transfer hot oil
Remove anything from stove with hot pads
Never use a towel or wet towel to remove something from the oven