Transcript userfiles/1786/my files/sanitary food handling?id=539108

SANITARY FOOD
HANDLING
IMPORTANCE OF FOOD SAFETY
RECAP
• “Food safety has become a global
concern.
• Every individual working in the
foodservice profession needs to take
it seriously, every working minute.”
• -Richard Vergill
• The Culinary Institute of America
SAFE FOOD
•
•
•
•
•
•
Heat
Cold
Time
Temperature
Wash-rinse sanitize
Hand-Washing
FOOD SAFETY
• Safe food are foods that won’t make
you sick or hurt you when you eat
them.
• Food borne illness an illness that
results from eating contaminated
foods.
Food safety
• Three potential hazards that can
contaminate food and produce food
borne illnesses:
• Biological hazards
• Physical hazards
• Chemical hazards
Biological hazards
• Biological hazards are the living
organisms found in or on foods that
can make us sick
• Bacteria
• Viruses
• Parasites
• Fungi (including mold)
Biological
• Bacteria are single celled organisms
that can live in food or water and
also on our skin or clothing.
Viruses
• Invade living cells including those in
foods.
• The living cell is known as the host
for the virus
• A virus needs a host in order to
reproduce.
Parasites
• Multi-celled organisms that are far
larger than either bacteria or viruses
• Some can be seen without microscope
• Reproduce on their own
• Need a host to provide a home and
nourishment
Fungi
• Single-celled or multi-celled
organisms
• Mold and yeast are examples
• Cheese and breads
• Byproducts are toxins, alcohol, and
gases that can cause food borne
illness or food borne intoxications
Physical Hazards
• Physical hazards are foreign objects
usually large enough to see or feel
while you are eating.
• Hair
• A piece of a food’s packaging
• A bandage
• Metal, glass, etc
Chemical Hazard
• Cleaning compounds, bug sprays, food
additives and fertilizer
• Toxic metals-mercury and cadmium
are toxic metals that have found
their way into our food and water
FAT TOM
• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture
FAT TOM
• Pathogen disease-producing organism such
as viruses, bacteria, parasites or fungi
• Referred to as Potential Hazardous Foods
• FAT TOM stands for each of the
conditions that pathogens need for growth
Danger zone
• Pathogens multiply rapidly
• 40-140
critical point 60-125
Contamination
• Direct contamination food is received by the
restaurant it already contains enough bacteria,
fungi, viruses, or parasites to make you sick.
• Cross-contamination occurs when a food that is
safe come in contact with biological, physical, or
chemical contaminants while it is being prepared,
cooked or served
Contamination
• Most common type of contamination
is raw food transferred to cooked or
ready to eat foods
Grooming and Hygiene
•
Keeping yourself clean, wellgroomed, and healthy is a vital part
of keeping foods safe from
contamination
1. Hand Washing conscientiously and
frequently
2. Disposable Gloves
GROOMING AND
HYIGENE
• Grooming- uniform is a potential
sources of pathogens
• Hair
• Jewelry
• Personal hygiene-sick stay at home so
you don’t infect others
Cleaning and Sanitizing
• Sanitizing means that you have used either
heat or chemicals to reduce the number of
pathogens on a surface to a safe level
• Sanitizing solution, a solution made by
mixing water and a chemical sanitizer.
Types of cleansing agents
•
•
•
•
Detergent
Degreaser
Acid cleaner
Abrasive cleaner
Types of Sanitizers
• Chlorine
• Iodine
• Quaternary ammonium compounds
sanitary
• Waste disposal
• Recycle
• Pest control
THE FLOW OF FOOD
• Flow of food is the route food takes from
the time a kitchen receives it to the time
it is served to the customer.
• “The expression ‘from farm to table’ has
as much to do with food quality as it does
with food safety.
•
Howard “Corky” Clark
Purchasing, Receiving,
and Storing Food
•
•
1.
2.
•
Purchasing
Receiving
Perishable goods
Dry goods
Storing
Cooking Foods Safely
•
•
1.
2.
Preparing Foods Safely
Monitoring Food Temperature
Colored Cutting Boards
Yellow-poultry, red-meat, greenvegetables,
Cooking food safely
•
•
1.
2.
3.
Cooling foods safely
Thawing foods safely
In the refrigerator
Under running water
In the Microwave
Serving foods safely
• Holding
• Reheating
HAACP
• FOOD-SAFETY SYSTEM IS A
SYSTEM OF PRECAUTIONARY
STEPS THAT TAKE INTO
ACCOUNT ALL THE WAYS FOODS
• CAN BE EXPOSED TO BIOLOGICAL,
CHEMICAL, OR PHYSICAL
HAZARDS
Standards and
Inspections
• FDA Food Code a document that is
updated frequently updated to
reflect new findings about keeping
foods safe
• Food-safety audit-health inspection
HACCP STEPS
•
•
•
•
•
Conduct a hazard analysis
Determine critical control points
Establish critical limits
Establish monitoring procedures
Identify corrective actions
HACCP
• Establish procedures for recordkeeping and documentation
• Verify that the system works