Transcript Sanitary_Food_Handling

Bell Work –
Answer these questions on a blank piece of paper. Be prepared
to share answers.
Have you ever gotten food poisoning? If so do you remember
what it was from.
Do you know the names of any food borne illnesses? :ist the
ones you may know.
Day 2- Learning Goal
Students will be able to identify sources of
contamination in a culinary setting, and
identify several biological hazards.
Learning Goal
Identify proper personal hygiene and
sanitizing practices in culinary setting..
Chapter 2 – Sanitation
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
Salmonelliosis - Salmonella

Sources: Raw meats, poultry,
milk and other dairy products.
Raw eggs

Symptoms start 8-12 hours
after eating and include
abdominal pain, diarrhea, and
sometimes nausea and
vomiting; usually lasting 1224 hours in mild cases.
Prevention
 Cook poultry products to internal temperature of 165° F
 Don’t eat raw eggs
 Don’t drink unpasteurized milk
Staphyolcoccus Aureus

Sources: Occurs when
contaminated foods are left at
room temperature too long.
Meats, poultry, eggs,
macaroni salads, cream filled
pastries.

Symptom usually occur 30
minutes to 8 hours after
eating including diarrhea,
vomiting, nausea, abdominal
pain, and cramps usually
lasting 24 to 48 hours.
Prevention:
Prepare foods safely. Wash your hands before and after handling food. Also wash them after
using the bathroom or changing diapers.
Wash fruits and vegetables well before eating or cooking.
Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat
foods within 2 hours. Make sure your refrigerator is set at 40° F (4° C) or colder.
When in doubt, throw it out.
E-Coli

Sources: raw/undercooked
beef, especially hamburger
and unpasteurized milk.



Symptoms include nausea,
vomiting, severe bleeding
diarrhea and abdominal
cramps; usually lasting 5-10
days.
Can cause death in children
and the elderly.
Prevention
 Thoroughly cook ground beef
 Avoid unpasteurized milk
 Wash hands carefully
 Wash fruits and vegetables thoroughly, especially those that
will not be cooked.
Botulism

Sources: Found in improperly
canned foods; Also in deli
meats, ham, sausage, and
some seafood

Prevention:
Insure that all foods are properly canned and time temperature
guidelines are followed. Do not buy dented or damaged cans.
This contaminate requires medical help immediately – Botulism
can be fatal.

Symptoms usually start 4-36
hours after eating and include
double vision, difficulty
swallowing, progressive
paralysis of respiratory
system.
Listeriosis


Sources: Found in soft
cheese, unpasteurized milk,
and shell fish.
Resistant to heat – they
survive and grow at low
temperatures.


Symptoms are reported 4872 hours after eating
contaminated foods and
include fever, headache,
nausea and vomiting.
Can cause fetal and infant
death.
Prevention




Wash your hands after using the restroom.
Do not drink unpasteurized milk.
Wash vegetables or fruits thoroughly.
Wash your hands after handling raw meat, seafood, or poultry.
 Make sure all meat, poultry and fish products are well cooked.
 Re-heat leftover foods thoroughly.
Campylobacteriosis


Sources: Raw poultry, meat,
and unpasteurized milk.
This bacteria is found on
poultry, cattle and sheep and
can contaminate the meat
and milk of these animals

Symptoms usually start 2-5
days after eating. Symptoms
include diarrhea, abdominal
cramping, fever, and
sometimes bloody stools.
Can last up to 10 days.
Prevention:
 Cook meats to appropriate internal temperatures:
 Ground Meats (Beef, Pork, Lamb) - 155° F
 Whole cuts of Beef, Pork, Lamb, & Veal - 145° F
 All Poultry (whole or ground) - 165 F
 Reheating leftovers - 165° F
Hepatitis A- Virus

Sources: Oral fecal contact –
when hands are not washed
thoroughly after using the
restroom, Shell fish in sewer
polluted waters.

Prevention:

Symptoms begin with
appetite loss, nausea,
vomiting and fever. After 310 days patients can develop
jaundice and can lead to liver
damage.

Practice good hygiene
Thoroughly wash your hands often to help protect yourself from infection.
Wash after using the toilet, before preparing food or eating, and after
changing a child's diaper. Also, don't share towels, eating utensils or
toothbrushes.

The hepatitis A vaccine can prevent infection with the virus.
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
•
•
•
•
•
•
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.
What is Cross Contamination?

Cross contamination is the physical movement or transfer
of harmful bacteria from one person, object or place to
another. It is a key factor in food poisoning, and it has four
common sources:




food,
people,
equipment and
work surfaces.
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