Transcript Sanitation in an Industrial Kitchen

Sanitation In an Industrial Kitchen
Student Need-to-know Information
Role of the Public Health
Inspector
They are employed by
your local health unit to:
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inspect food premises
examine records
close a food premise
investigate complaints
educate people
other public health matters
Disclosure Signs
Premises awaiting
First FoodCheck Peel
Inspection
Premises in substantial
Compliance with the
Food Premises
Regulation
Minor non-compliance
Reinspection at next
Scheduled inspection
Disclosure Signs
Significant non-compliance
With the Food Premises
Regulation
Threat to food safety with
reinspection within 72 hours
Immediate health
hazard observed in the
premises.
Reinspection on a daily basis
MICROORGANISMS NEED…
1.
Food
Hazardous – protein moist
Non-Hazardous – low in protein, dry, high acid
2.
Temperature
Danger Zone
3.
Time
Bacteria double every 10 – 20 minutes.
Maximum amount of time in the danger zone is
2 hours.
SAFE FOOD TEMPERATURES
74oC (165oF)
Cooking /Temperature
60oC (140oF)
Hot Holding Temperature
DANGER ZONE
4oC (40oF) to
60oC (140oF)
Max. time in
Danger Zone
= 2 hrs
4oC (40oF)
Refrigerator Temp.
-18oC (0oF)
Freezer Temperature
How does time affect bacteria?
Bacteria double in number every 10 to 20
minutes in the temperature danger zone.
 00:00 = 1
 00:15 = 2
 00:30 = 4
 00:45 = 8
 01:00 = 16
 01:15 = 32
 01:30 = 64
 01:45 = 128
 02:00 = 256
 02:15 = 512
 02:30 = 1024
 02:45 = 2048
CROSS CONTAMINATION
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Cross contamination means something that is
already contaminated transfers that
contamination to a food
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This can happen in 3 ways:
1) food to food cross contamination
2) equipment to food cross contamination
3) people to food cross contamination
PREVENTING
CROSS-CONTAMINATION…
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Prevent food-to-food
cross contamination by:
storing food correctly
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Prevent equipment-tofood cross
contamination by:
cleaning and
sanitizing
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Prevent people to food
cross-contamination by:
practicing good
hygiene
The Greatest Reason for
Foodborne Illness is …
UNSAFE FOOD TEMPERATURES
Other causes of
foodborne illness:
 Cross contamination
 Poor hygiene
 Improper cleaning &
sanitizing of food
contact surfaces
INTERNAL COOKING
TEMPERATURES
How do you know when
meat & poultry are cooked?
The safest way to know when
meat and poultry are cooked
is by checking the
internal temperature .
Food can look done but not have reached a
hot enough temperature to kill bacteria.
Safe Ways to Defrost
Potentially Hazardous Foods
Microwave
Refrigerator
Cold running
water
REHEATING/HOT HOLDING
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Remember to keep
hot foods hot!
At 60°C or hotter
Reheat food to its original
cooking temperature as
quickly as possible, then
keep in a hot holding unit at
60°C or hotter
COOLING
Cool foods as quickly as possible by:
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Cooling smaller batches
Using shallower aluminum
or stainless steel pans
Ice baths
Remember to keep cold
foods cold!
at 4°C or colder
REVIEW QUESTIONS
What temperature is the danger zone?
4°C - 60°C
What do microorganisms need
to live and grow?
1)
2)
3)
Food
Warm temperatures
Time
What type of law is the
Food Premises Regulations?
Provincial
What do you use this to check the internal
temperature of food?
An internal probe thermometer.
RECEIVING
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Food must be from
government inspected
sources
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Keep receipts
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Check all deliveries for
signs of spoilage, damage,
dirt, insects and rodents
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Check the temperature of
hazardous foods
MILK and DAIRY PRODUCTS
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All milk and milk products
must be pasteurized, which
means it has been heated to
kill pathogens
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Milk must be delivered at a temperature of 4°C
or colder and well before the best before date
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Creamers and
milkettes must be kept
refrigerated.
EGG and EGG PRODUCTS
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Eggs must be clean,
uncracked, grade A and
received refrigerated
at 4°C or less
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They must be delivered well before the use by
or best before date
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Ungraded and cracked eggs are not permitted in
food service establishments because they are a
source of salmonella
DRY STORAGE
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Dried fruits, cereals, grains,
sugar, flour and rice must
be received in dry,
unbroken packaging
Check for dampness,
mould, holes and tears in
packaging
Foods in dry storage must be:
- kept covered to prevent contamination
- stored in its original, unopened container
- stored in a clean, covered, labelled container
SAFE STORAGE
Practice the FIFO method
of stock rotation:
First In First Out
Dry foods must also be
stored food 15cm off the floor,
because:
1. it is the law
2. makes it easier to clean the floor
3. makes it easier to see insects and
rodents
HACCP
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H azard
A nalysis
C ritical
C ontrol
P oint
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A food safety inspection system that review
all food handling process in a food business.
Also called an audit.
Purpose
-Identify poor food handling processes
-Make corrections to the processes
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Goal
-Prevent foodborne illness
-Make the safest food possible
HACCP con’t…
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The HACCP system breaks a
recipe into steps from
receiving to service
Identifies critical control
points
Sets food safety standards and
corrective actions for each step
in the recipe
Helps to: find problems,
correct problems and educate
staff
PERSONAL HYGIENE
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Remember the safest way to prevent peopleto-food cross contamination is to practice
good personal hygiene
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Practice hand washing in a separate hand
washing basin
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If you are sick, do not work with food
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Avoid: coughing near
food, smoking near food,
putting fingers in mouth,
nose, hair; sneezing near
food, scratching ; chewing
gum
CLEANING & SANITIZING
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For sanitizing surfaces, cutting boards,
equipment and dishcloths:
add 5ml of bleach to 750ml of water
Replace wiping cloths and sponges on a
regular basis
Mix a fresh batch of sanitizing solution
each day
Put in a labeled spray bottle for easy use
Post a cleaning schedule
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What is to be cleaned
When it is to be cleaned
Who is responsible
What to use
How to clean and sanitize
DISHWASHING
When using a mechanical dishwasher:
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Wash temperature is
60o C - 71o C (140o F-160o F)
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Sanitizing Rinse temperature
High temperature dishwasher is 82o C (180o F) for at least 10
seconds. Hot water is used for the sanitizing rinse.
Low temperature dishwasher is 24o C (75o F) for at least 45
seconds. Chemicals are added.
DISHWASHING BY HAND
USING A 3-COMPARTMENT SINK
SANITIZE IN THE 3rd SINK
FOR AT LEAST 45sec
Use clean hot water at least 77o C (170o F)
OR
Chlorine bleach
at least 100 ppm
OR
Quaternary ammonium (quats) at least 200 ppm
OR
Iodine at least 25 ppm
WASHING POTS AND PANS IN A
2-COMPARTMENT SINK
REVIEW QUESTIONS
Why do we store food 15cm above
the floor?
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It is the law
Makes it easier to clean the
floor
Makes it easier to see insects
and rodents
REVIEW QUESTIONS
What does HACCP stand for?
Hazard
Analysis
Critical
Control
Point
What does FIFO
stand for?
First In First Out
Any Questions?