Transcript Chapter 2

Chapter 2
Preparing and Serving
Safe Food
2.1 – The Importance of Food Safety
Serving Safe Food
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All foodservice establishments share the same
concern for food safety.
A Food safety program is an organized system for
all levels of the foodservice establishment
– Illness caused by eating unsafe food result in:
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Making you sick
Loss of business
Can lead to death
Reputation of an establishment can be destroyed
Required by law – foodservice establishments can be held
responsible and must show that they did everything possible to
prevent the illness
Page 79-80
Good Personal Hygiene
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Most living things carry bacteria on, or in their body.
Bacteria = refers to invisible, single-celled organisms
that often cause disease.
The first step toward keeping food safe is good
personal hygiene. Includes:
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Bathing daily
Washing hands thoroughly
Wearing clean clothing
Not wearing jewelry, fingernail polish, or false fingernails
Keeping hair clean, neat, and restrained with hats, caps,
hair clips, or hair nets.
– NOT working when you are ill
» Employees who are ill can transmit micro-organisms that cause
illness to their coworkers and their customers (Exhibit 2.3 pg. 81)
When To Wash Your Hands
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Before starting work (How should we wash our hands?)
While at work, after:
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Using the restroom
Working with raw food
Eating or drinking
Touching your hair, face, or body
Cleaning
Taking out garbage
Sneezing or coughing
Touching anything that may contaminate hands
Smoking and chewing tobacco
Before putting on gloves or when changing gloves
When switching from working w/one food to anther food
When going from a nonfood preparation task to a food
preparation task
What causes Foodborne Illness
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Contamination = means harmful things have gotten into food, making
it unsafe to eat
Microorganisms = organisms such as bacteria or viruses that are so
small they can only be seen through a microscope. Ex. Toxins found in fish
or plants.
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Cross-contamination = Occurs when harmful microorganisms are
transferred to food by other foods, human hands, utensils, equipment
or other work surfaces. (Cutting carrots then cutting raw chicken)
Food can be contaminated by chemicals, physical objects and physical
hazards such as bones.
These types of contamination can cause foodborne illness
– Range from stomach irritation to death
– Two or more people effected is considered an outbreak.
– Imp. any food (even water) can cause an illness, most is high-protein food
(TOFU)
– High protein food is considered potentially hazardous food, because microorganisms tend to grow easily in these foods. (Look at page 84)
Bacteria and Viruses
Bacteria can cause illness in 2 ways:
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Multiply rapidly to disease-causing levels at what favorable
temperatures?
Bacteria can produce toxins in food that can poison humans
when food is consumed.
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Most foodborne illnesses are caused by bacteria (one of the biggest concerns)
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Virus = small micro-organism that cause disease (contained
in many food even ice) (shellfish –illegally harvested) (pg. 87)
Once a virus enters a living creature it forces cells to
produce more viruses
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Viruses do not grow in food, but can be carried in food
One of the most common foodborne viral disease is hepatitis A.
– cause inflammation of the liver, fever, nausea, abdominal pain,
fatigue and jaundice
Potable water = drinkable water (filtered and disinfected)
Parasites
organisms that need to live inside a host to survive
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Trichinella spiralis known as roundworm
– Attach themselves to the stomach of animals
such as pigs, deer and bear
– Most people are effected by eating raw or
undercooked pork or game meat
– Symptoms appear usually within 8 to 15 days,
including diarrhea, nausea, abdominal pain,
selling around the eyes and eventually fever
and muscular stiffness
– To prevent cook to temp. of 155°F, freeze for
30 days, always wash, rinse and sanitize
equipment and utensils
Fungi
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Molds = highly adaptable organisms that grow
quickly
– Can produce toxins (poisons)
– Part of the production of cheese ex Blue, Brie, and
Camembert
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Yeast = Type of fungus that needs sugar and
moisture in order to survive
– Grows in sugar-based foods, cottage cheese and fruit
juices
– Spoils food you might see:
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Alcohol smell or taste
Bubbles
Pink discoloration
Slime
Toxins
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Poison
Predatory fish (barracuda and snapper) collect toxins
from eating smaller fish which carrie ciguatoxins –
people then develop an illness called ciguatera
– Symptoms include: vomiting, itching, nausea, dizziness and
hot cold flashes, temporary blindness and sometimes
hallucinations
– Protect yourself: get fish from reputable dealer
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Fatty fish (tuna, blue-fish, mackerel and mahi-mahi) can
have scrombroid intoxication = symptoms include
seating, burning peppery taste in mouth, dizziness,
nausea, vomiting and headache – most toxins are
odorless (they may not be destroyed by freezing)f
Mushrooms are a fungus
Chemical and Physical Hazards
Foreign substances, chemical cleaning supplies,
pesticides, and poisonous metals from improper
equipment that can contaminate food (page 90)
 To prevent contamination follow:
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Manufacture's label directions
Never use food containers to store chemicals
Never use chemical containers to store food
Keep chemicals away from food
People who use chemicals must wash your hands
Toxic metal contamination = occur when high-acid foods,
such as sauerkraut, fruit gelatin, or lemonade are prepared
using utensils or stored containers made of metals such as
copper, brass or galvanized zinc
FAT TOM
Bacteria multiply quickly when there are six conditions:
Food = Bacteria need food to live (high protein)
Acidity = In order to grow bacteria, they need a
moderate acidity level, pH between 4.6-7.0 (7.0 or
below acidic 7.0 or above alkaline) (pg. 91)
Time = Bacteria multiply very quickly (Temp. dang. Zone)
Talk about how to take temp. (pg. 93)
Temperature = Major influence (40°-140°F) (Calibrate therm.)
Oxygen = Most need oxygen (hardest to control)
Moisture = Bacteria thrive in moist environment
Questions
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Potentially hazardous foods are?
What are signs that food has been spoiled
by yeast?
What does the term potable water mean?
What are some ways you can prevent food
borne illness
What are the six letters used to describe
the conditions in which bacteria multiply
rapidly?
2.2
Establishing a Food
Safety System
Sanitarian usually works for the local
or state health department
HACCP
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Hazard Analysis Critical Control Point = plays close
attention to potentially hazardous foods and how they are
handled in the foodservice environment
– Hazards = biological, chemical or physical properties that might
make food unsafe
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Micro-organisms grow during prep, storage and holding
Micro-organisms that can survive freezing
Chemicals that can contaminate food or food surfaces
Physical objects that can accidentally enter food
– Critical control points = points where specific action can be taken
to eliminate, prevent, or minimize a hazard from happening (ex.
Bake in oven at 350°F until center of the food reaches 165°F for at
least 15 seconds)
HACCP system identifies points
at which:
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Food can become contaminated
Contaminants can increase
Contaminants can survive
Overview of HACCP
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Steps 1,2&3 help you design your system
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Steps 4 & 5 help you put your system to use
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Steps 6 & 7 helps you maintain your system and
test its effectiveness
Seven Steeps of HACCP
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Assess Hazards
Identify Critical Control Points
Set up Produces for Critical Control Points
Monitor Critical Control Points
Take Corrective Action
Set Up a Record-keeping System
Verify that the System is Working
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Assess Hazards – know risk factors in choosing
menu items (pg. 99-103)
Identify Critical Control Points – develop a flow
chart, to identify critical control points in the flow
of food and in your recipes (pg. 103-104)
Set up Procedures for Critical Control Points –
Determine requirements, such as temperatures and
time and also procedures to prevent crosscontamination (page 104-105) – COPY RECIPE
Monitor Critical Control Points – one of the most
important steeps, this lets you know where and
when your requirements for critical control points
are not being met – all employees evolved!
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Take Corrective Action – Corrective action are
very simple ex. Continuing to heat food to a
specified temperature or rejecting a shipment of
food (pg. 105)
Set up a Record-keeping System – they help
provide a source of information about daily
operations and long-term trends and showing that
the criteria is being met and your operation is
addressing problems (pg. 106)
Verify that the System is Working – Retrace your
flow chart, check to make sure that ALL of your
critical control points are in place – test the info.
Questions
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What is a critical control point (CCP)?
What does a HACCP flowchart show?
What are the seven major steps in a
HACCP system?
What are the three types of food hazards
identified in a HACCP system? Given an
example of each type.
Chapter 2.3
The Flow of Food
Flow of Food through an
Operation
Menu planning
Development of recipes
Purchase of ingredients and supplies
Receiving ingredients and supplies
Storing ingredients and supplies
Preparation – thawing and processing
Cooking food
Holding or displaying food
Cooling and storing food
Reheating for service
Serving food
Example would be cream of asparagus soup – need a flowchart
Receiving
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WHY IS THIS IMPORTANT
Before you accept you must:
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Take temps
Reject any food past the use-by date
Look for signs on contamination (LOOKS AT CANS ex. Swelling)
Label and date all incoming food
Limit food spends in Temp. Danger Zone
Keep receiving area clean
Arrange to accept schedule delivers during non-busy hours
Check to be sure the delivery truck is clean
Storage
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Practice FIFO – first in first out
Store cooked food above and away from raw food
Label and date food
Store food only in areas designed for food storage
Use foods before their use-by date
Do not line refrigerator or freezer shelves with
paper or aluminum foil
Keep storage areas and food-transporting carts
CLEAN
Check for signs of insects
Check temps
DRY LAB = when a n employee enters numbers
in a record book without taking actual
measurements
Preparation
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The greatest risk for contamination and temperature abuse
occurs during preparation
Potentially hazardous foods can safely remain at temp.
between 40°- 140°F for 4 hours or less
Thawing Food Safety
– In refrigerator units at temps below 40°F
– Under running water at a temp of 70°F or below (food product
does not have a temp. above 40°F for more than four hours
– In a microwave oven – you then must use it immediately because
the cooking process has already begun
– As a part of the cooking process
Safe Internal Cooking
Temperatures
All raw animal food cooked in a microwave - 165°F
 Poultry and stuffed Meats – 165°F for 15 sec.
 Ground beef, pork, ham, sausage and
bacon - 155°F for 15 sec.
 Beef Roasts 145°F for three minutes
- 140°F for twelve minutes
- 130°F for 121 minutes
 Fish 145°F for 15 sec.
What temp. does a fish have to reach in the microwave?
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Holding and Displaying
Holding Hot Foods (pg. 113)
- Hold hot foods at 140°F or higher
- Measure temp. at least once every 2 hours
- Do not add newly cooked food
- Do not add raw food to cooked food
- Stir food regularly
Holding Cold Foods
- Hold cold food at 40°F or below
- Measure temp. at least once every four hours
- Do not mix fresh food with already cooked food
- Ice is a food, and must be made with drinkable water
- Wash vegetables and garnishes, and rewash if necessary
Cooling Food Quickly
and Safely
Divide food into smaller amounts
 Cut large pieces of meat into smaller pieces
 Use pre-chilled, stainless steel pans, cover pans after
they have cooled
 Use an ice-water bath to cool a batch of food
 Stir food regularly
 Place pans of food in a quick-chill unit such as a
blast chiller for quick cooling
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Reheating Food
Use a thermometers to determine the inside
temp. of foods as they cook
 Never mix leftovers with fresh food
 Most operations keep food only 2 days
before reheating, and reheat it only once
 Never use hot holding equipment to reheat
food
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Serving Food Safely (pg. 115 &
116 – chart)
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Hold plates by the bottoms or at the edge
Grasp cups by the bottoms or by the handles
Never stack cups and saucers on top of each other
Carry silverware by the handles
Scoop ice with long-handled, non-breakable
utensils-never with a glass, cup, bowl, or a scoop
without a handle
Never reuse unwrapped or prepared foods that
have already been served to customers, including
breads, rolls, relishes, and sauces
Questions
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What steps are involved in the proper
procedure for receiving food?
First in first out (FIFO) is what (define)?
Ways to chill hot foods quickly (give me
one answer)?
Ways to thaw frozen food safely (give me
one answer)?
If food is stored out of its original
container, how should it be labeled?
2.4
A Clean and Sanitary Kitchen
WHAT IS THE DIFFERENCE
BETWEEN CLEAN AND
SANITARY???
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When to Clean and Sanitize
Food-contact Surfaces
When beginning to work with another type of food
After an interruption of service
At least every four hours for equipment in constant use
Once a day for grill surfaces and griddles
Sanitary = harmful levels of disease-causing microorganisms and other harmful contaminants are disposed of
Correct order for cleaning and sanitizing is wash, rinse and
sanitize.
Good way to organize a cleaning program is with a master
schedule
Master schedule should specify which piece of equipments is
be cleanse, when it is to be cleaned, who is to clean it and
how it should be cleaned
Cleaning and Sanitizing
Manually
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Clean and sanitize sinks and work surfaces
Scrape and presoak items, then sort
In the first sink, wash in clean, hot 110°F detergent solution
In the second sink, rinse in clear, hot 110°F drinkable water
In the third sink, sanitize items using either a chemical
sanitizing solution or hot water 171°F for 30 seconds ex.
Chlorine, iodine and quarts
Air-dry all items, do not towel dry
By Machine – rinse item, load machine so all sides of an
item are sprayed by wash and rinse water, run machine and
let items air dry
Storing Chemical Cleaning
Supplies
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Store chemicals in their original containers or other sturdy,
clearly labeled containers.
If a chemical is put into a smaller container, label it with the
contents and store it properly
Never store chemicals in food containers or use chemical
containers to store food
Store chemicals away from food preparations and food
storage areas
Never allow chemicals to touch or get into food, discard any
food that may become contaminated accidentally
Clean up any spills promptly
Properly wash your hands
Questions
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Explain the difference between clean and
sanitized.
How often should you clean food contact
surfaces?
What should a good cleaning program
cover?
How is garbage a hazard to food safety?
How can you prevent pests from entering
facility?
What is a sanitarian?