Transcript Chapter 1 – Sanitation

Chapter 1 – Sanitation
9.0
PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT
12.0
EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY
15.0
APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES
1.1 Sanitary Food Handling
Biological Hazards
• Bacteria – single celled LIVING
organisms (The volume/type of bacteria
will determine how sick you get.
• Viruses – living cells, need a host
• Parasites – multi-celled organisms
larger than bacteria/viruses
(roundworms, tapeworms)
• Fungi – organisms (mold, yeast), can
produce toxins, gases
Look at p. 8-9 in text….
1. Which bacteria is often in
reheated foods?
2. What disease can be caused by
“dented” cans?
3. Which bacteria is from fecal
contamination?
4. When looking at the list of
FOODS, which nutrient is in
most of the foods?
Answers……
1. Which bacteria is often in
reheated foods? SALMONELLA
2. What disease can be caused by
“dented” cans? BOTULISM
3. Which bacteria is from fecal
contamination? E-COLI
4. When looking at the list of
FOODS, which nutrient is in
most of the foods? PROTEIN
Look at p. 10 in text….
1. Which parasite is sometimes in
pork?
2. What temp do you cook shrimp?
3. How can you prevent
mold on grains & nuts?
4. Which parasite is
killed by freezing?
1.
2.
3.
4.
Look at p. 10 in text….
Which parasite is sometimes in
pork? TRICHINELLA
What temp do you cook shrimp?
SHELLFISH over 150 degrees
(Fish is over 140 degrees)
How can you prevent mold on
grains & nuts? KEEP DRY
Which parasite is killed by
freezing? ANISAKIDAE (roundworms)
FAT – TOM – conditions good for
PATHOGENS (organisms that
produce disease
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Food
Acidity
Temperature
Time
Oxygen
Moisture
Sources of Contamination
DIRECT
Contamination
CROSS
Contamination
Food already
contaminated –
must be properly
STORED
COOKED
SERVED
Food is SAFE then
comes in contact with
a Biological,
Physical, or
Chemical
contaminate during
storage, cooking or
service.
Danger Zone !
Why do you think chefs
rapidly cool food to below
41 degrees in preparation
for storage?
Because bacteria grow very
fast and live in warm
temps.(40-140 degrees)
CHECK- UP
……
• What are 3 types of
hazards that can
contaminate foods?
CHECK- UP
……
• What are 3
types of hazards
that can
contaminate foods?
1. Biological
2. Physical
3. Chemical
Hand Washing p. 13-14
• How?
• When?
• With Gloves?
• How often?
• Why?
Grooming
• Clean uniform
• Put on at work
• No “apron”
wiping towel
• Hair restraint
• Jewelry/watches
are a source of
bacteria
Personal Hygiene
•
•
•
•
•
Don’t work if sick
Trim Nails
No Polish
Minimal Make-up
Bandage over
cuts w/ gloves
Cleaning & Sanitizing
•
Cleaning – removing
soil and grease, sweeping
• Sanitizing – AFTER cleaning
• Sanitize with HEAT (over 180
degrees) or CHEMICALS (p. 17)
• Manually – 3 compartment
sink – wash,rinse,sanitize
Water Disposal
Recycling
Pest Control
• Get rid of Trash Quickly – so it doesn’t mix with
the food
• Most garbage should be emptied every 4 hours.
• Pests-mice, flies, roaches, mosquitos carry
pathogens
• Shut off places pests enter.
• Clean & wipe crumbs/surfaces
• Cover & store properly – off the ground
• Pesticides by professionals.
CHECK- UP
……
• What is the
difference between
cleaning and
sanitizing?
Cleaning – removing soil and grease
Sanitizing – AFTER cleaning -- with
HEAT or CHEMICALS