Transcript Unit 1 PowerPoint

Safety & Sanitation
Foods: Unit 1
Electrical Safety
• With electrical appliances, use DRY
HANDS, stand on a DRY floor and
keep away from WATER.
Fire Safety
• To extinguish a GREASE fire use a
lid on the pan, BAKING SODA,
SALT, or a FIRE EXTINGUISHER
• Avoid WATER or Flour
Grease Fire
• Happens when collections of oil or grease on a stove get hot enough to
ignite.
• The most dangerous fire because the fuel source (grease) is a liquid so it can
easily be splashed.
• CLEAN YOUR STOVE TOPS!!!!!!
Oven Fire
• Ovens are built to handle very hot food.
• If you have this type of fire it can usually be extinguished by turning off the
oven and closing the door.
Dry Kitchen Fire
• Pan boils over and catches fire on the burner.
• When food residue in the oven catches fire.
• KEEP YOUR SURFACES AND OVENS CLEAN!!!!!
What have we learned about fires?
• Fires LOVE oxygen!
• Cut off their oxygen to extinguish them!
Chemical Safety
Cleaning supplies should be stored AWAY from
foods.
Keep cleaning supplies in ORIGINAL
containers.
Prevention of Injuries
• Dull knives are more DANGEROUS and less EFFICIENT than sharp
knives.
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Keep CLOTHING away from DIRECT heat.
Avoid PLASTIC on or near the RANGE.
Turn handles AWAY from the FRONT of the range.
Clean up SPILLS immediately to avoid FALLS.
Prevention of Injuries
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Lift LIDS on hot foods AWAY from you.
Use HOT PADS or OVEN MITTS for handling HOT baking pans.
Store HEAVY items on lower shelves.
Use a STEP STOOL for reaching high objects.
Prevent Chemical Poisoning
• Mixing CHLORINE with any product containing AMMONIA will create
toxic deadly fumes!
• Keep CLEANING supplies away from food!
Proper First Aid
Bleeding Cut
• Apply direct PRESSURE over wound.
First Degree Burn
• Place burned area under COLD RUNNING WATER.
Electrical Shock
• To avoid electrical shock: avoid any WATER
and electrical contact.
• Use DRY hands to disconnect appliances
before CLEANING and disconnect the main
source before approaching injured person.
Health & Hygiene
• Wash hands with SOAP and WARM water for a minimum of 20 seconds.
• Wash hands before/after handling RAW MEAT, poultry or EGGS.
• Wash hands after using RESTROOM, sneezing, coughing, changing diapers,
etc.
• Appropriate clothing includes CLEAN clothing and APRON. Cover or tie
back HAIR with appropriate hair restraints before working with food.
Sanitation
• Three sink method: Sink 1 WASH. Sink 2
RINSE. Sink 3 SANITIZE
• Dry dishes with CLEAN and DRY towel.
• Dish washing order (by hand) rinse and scrape
first, glassware before silverware, plates and
bowls, pots and pans last.
• Keep all work surfaces CLEAN.
Sanitation
• DISINFECT work surfaces to prevent cross-CONTAMINATION
• When tasting foods always use a CLEAN spoon and use only ONCE.
• To reduce pest/insects avoid crumbs or spills, keep food in AIRTIGHT
containers and dispose of garbage properly.
• Always use cleanser and sanitizers according to manufactures directions.
• Clean the surface: RINSE the surface. SANITIZE the surface, then allow the
surface to AIR dry.
Sanitation
• Wear GLOVES if you have a cut or open sores on hands.
• Utensils and equipment should be stored in ways that prevent contamination.
• Store utensils and equipment that touches food at least 6 INCHES off the
floor.
• Store glasses and cups UPSIDE DOWN on a clean, sanitized surface, and
store utensils with handles UP.
Sanitation
• Garbage can contaminate food and equipment if it isn’t handled safely.
• Remove garbage from prep areas as quickly as possible.
• Do not clean garbage containers near FOOD PREP or FOOD STORAGE
areas. Clean inside and outside of garbage cans often.
• Close the LID on outdoor containers.
Day 2: Food Borne
Illness
Foods/Nutrition
Food Borne Illness
• Food-borne results from eating contaminated foods containing
POISONOUS TOXINS.
• Fever, headaches, and digestive troubles are SYMPTOMS of food borne
illness.
• Food will often look and smell normal. They may not always have off-odors
or off flavors.
Food Borne Illness
• A microbe is anything too small to be VISIBLE to the naked
eye.
• Three types of microbes found in food are BACTERIA,
VIRSUSES, and FUNGI (yeast and mold)
Food Borne Illness
• When in doubt, THROW IT OUT!
High Risk Foods
These foods are susceptible to BACTERIA
GROWTH.
Bacteria
LOVES
warmth,
moisture, food,
and time
Type of Food Borne Illnesses
• Botulism: associated with improper canned foods with low acid.
• Acid kills bacteria so low acid foods are more susceptible.
• E-coli: bacteria spread by air from soil, fecal matter to food sources. Usually
found in undercooked beef, unpasteurized milk, fruit juices, fresh fruits and
vegetables. E-coli is killed by cooking or heating to a high enough
temperature.
• Hepatitis A: virus from fecal matter transferred by human contact, usually
through improper hand washing.
Types of Food Borne Illnesses
• Salmonella: bacteria often found in raw
poultry and eggs.
• Staphylococci: bacteria spread through
human mucus contact to food sources. (wash
you hands after you sneeze!)
• Norovirus: associated with raw fruits and
vegetables, contaminated water, and foods
that are not reheated after contact with a sick
person.
Types of Food Borne Illnesses
• Clostridium Perfringens: associated with meats, poultry, dried or
precooked foods, and time/temperature abused food.
• Campylobacter SSP: usually found in raw and undercooked poultry,
unpasteurized milk, and contaminated water.
“YOPI’s”
• Population groups most vulnerable to food borne illness include YOUNG
children, OLDER adults, PREGNAT women and people with immune
systems WEAKENED by disease.
How to Prevent Food Borne Illness
• WASH hands before putting on gloves AND
when changing to a new pair of gloves.
• Only use single use gloves when handling food.
Gloves should fit your hands.
• Change gloves when they get DIRTY or TORN,
before beginning a new task, or after handling raw
meat, seafood, and poultry.
How to Prevent Food Borne Illness
• Wear BANDAGES over wounds and use a water proof finger
cover over bandages and under gloves.
• A large majority of food-borne illnesses can be prevented by
practicing proper HAND WASHING.
• Throw away any food with an off ODOR and do not TASTE or
use.
• Do not buy or use bulging cans.
• Frequently clean and sanitize work surfaces.
Avoid Cross Contamination
• Never palace cooked food on a
plate/surface that previously held raw
meat, poultry, or seafood.
• Always wash hands, cutting board, etc.
with HOT soapy water after they come in
contact with raw meat, poultry or
seafood.
Botulism: Trini & Carmen's Restaurant 1977
• One of the largest botulism outbreaks in U.S. history
• Customers of Trini & Carmen’s, a Mexican restaurant, reported symptoms of food
poisoning in March 1977.
• The cause was tracked to hot sauce made from improperly canned jalapeño peppers.
• The restaurant had recently switched from fresh to canned jalapeños.
• Within days, the restaurant was closed and jars of contaminated peppers were
seized. There were no deaths, though 58 local residents and one Ohio visitor
became ill.
Jalisco Cheese: 1985
• Over the course of six months in 1985, a listeria outbreak affected residents
of Los Angeles and Orange counties, killing as many as 40 people.
• After an in-depth investigation, it was discovered that the victims (who
included 10 infants) had all eaten a Mexican-style soft cheese produced by
Jalisco Cheese.
• The company instituted a voluntary recall of the tainted cheese products, but
a year later, they were slapped with 60 misdemeanor criminal violations of
state agriculture, health, and safety laws.
E-coli at Jack in the Box: 1993
• With over 40 years of success in the fast-food world, the Jack in the Box
franchise almost crumbled in 1993.
• After eating contaminated meat from Jack in the Box restaurants in Seattle,
California, Idaho, Texas and Nevada, four children died and hundreds of
other customers fell ill.
• The outbreak caused a national panic, and the Jack in the Box brand was
suddenly tainted.
E-coli at Sizzler: 2000
• In July of 2000, over 60 cases of E. coli were linked to Sizzler restaurants in
Wisconsin.
• The outbreak also claimed the life of a 3-year-old girl who died from
complications caused by the E. coli infection.
• An investigation found that the main cause of the outbreak was crosscontamination between the meat processing area and the ready-to-eat food
preparation area.
E-Coli at Taco Bell in 2006
• In December 2006, two fast food taco restaurants had E. coli outbreaks
linked to contaminated lettuce.
• The first involved 71 Taco Bell customers across five states on the East
Coast. Eight of those people suffered kidney failure.
Listeria at Blue Bell 2015
• Blue Bell, ranked the No. 1 ice cream brand in the country in 2014, recalled
all products last spring after 10 reported cases of listeria in four states were
linked to Blue Bell frozen treats.
• Three of the people sickened later died.
• Blue Bell had found listeria in a plant two years earlier but failed to solve the
problem. Which caused the infection outbreak in 2015
Dole Baby Spinach causes E-Coli: 2006
• An E. coli outbreak swept over the U.S. twice in 2006.
• The first outbreak began in September when the FDA linked the hospitalizations to
uncooked spinach in 26 states.
• Three people died, 31 suffered kidney failure, and a total of 199 people had diarrhea
and dehydration.
• During the outbreak, Dole recalled all bagged spinach from shelves across the
country.
• Investigators believe it came from a cattle ranch that leased land to a spinach farmer.
Cargill ground turkey causes Salmonella: 2011
• In August 2011, Cargill, Inc.—the largest privately held corporation in the
U.S.—recalled 36 million pounds of ground turkey after fears that it was
contaminated with a strain of Salmonella resistant to antibiotics.
• It has been linked to at least one death and 79 illnesses across 26 states.
• That investigation is ongoing.
Chipotle causes E-coli & Norovirus
• The restaurant chain has caused 53 cases or illness in nine states since
October.
• Chipotle has had a rough time with outbreaks in recent months. Earlier this
month, health officials in Boston shut down a location after an outbreak of
norovirus caused at least 140 cases of gastrointestinal illness.
• In September, health officials in Minnesota identified tomatoes as the cause
of an outbreak of salmonella
Temperature
DANGER ZONE
41-135 degrees
Danger Zone
• Foods should not be in the danger zone for more than 2 hours.
• Foods held in the danger zone for longer than 4 hours should be
thrown out.
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heating, reheating, and serving foods 165 DEGREES.
Cold storage foods 40 DEGREES OR BELOW.
Keep freezer temperatures at 0 degrees to keep frozen foods solid.
Keep hot foods HOT and cold foods COLD.
Temperatures
• Seafood, beef, veal, lamb, pork: at least 145 DEGREES.
• Ground meats (pork, beef, veal, lamb): 155 DEGREES.
• All poultry (whole or ground): 165 DEGREES
Thawing Foods
• Correctly thaw foods in the refrigerator for 2-3 days. This is the SAFEST
method.
• In a sink of cold running water. Or a sink full of cold water, changing the
water every 30 minutes. Then use the food immediately.
• You can thaw food in the microwave if using the food IMMEDIATELY.
Thawing Foods
• NEVER DEFROST FROZEN FOODS AT
ROOM TEMPERATURE!
• Any type of food can be contaminated, but some
types allow more bacterial growth.
• The best way to control pathogen growth in these
items is to control TIME and TEMPERATURE.