Transcript Sanitation Notes Sanitation_2x

Food Safety and Sanitation
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
Illness
A disease transmitted by food is called a
foodborne illness
Many cases go unreported because people
mistake their symptoms for the “flu”
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
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
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
Chemical and Physical Hazards
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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
FAT-TOM
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Food
Acidity
Time
Temperature
Oxygen
Moisture
Conditions that favor
the growth of most
foodborne organisms
Temperature Danger Zone
41˚F (5˚C) to 135˚F (57˚C)
Most bacteria will
grow between these
temperatures.
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
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
Acceptable Methods for Thawing Food
Thawing food properly can be done in any of
these 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
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
Highly Susceptible Populations
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Younger than 5 years old
Older than 65 years old
Pregnant
Immune-compromised (due to cancer, aids,
diabetes, certain medications, or other
conditions
Safe Methods for Cooling Food
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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
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).
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
Steps for Cleaning and Sanitizing
Proper Handwashing Steps
1. Wet hands with running water, as hot as you
can comfortably stand
2. Apply soap
3. Vigorously scrub hands and arms for at least
20 seconds
4. Clean under fingernails and between fingers
5. Rinse thoroughly under running water
6. Dry hands and arms with a single-use paper
towel or warm-air hand dryer
SUMMARY