Transcript Unit 3, Sanitation

Unit 3: Sanitation
What is sanitation?
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Growth and Reproduction of
Bacteria in Foods
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Sanitation is:
• Food prepared and served in clean
kitchens and dining rooms
• Kitchens with high standards of hygiene
• Food purchased and received wisely
• Food stored properly and safely
• All management and staff working to
promote safety for guests, employees, and
all users of the establishment
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Keeping Food Safe
• 76 million cases of food-borne illness
reported annually
• Causes range from harvesting, storage,
preparation, communicating illnesses
• 9,000 deaths annually
• All cooks must be aware of food codes for
processing, purchasing, receiving, storing,
and cooking
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Ten Rules for Safe Food Handling
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Excellent personal hygiene
Identification of potentially hazardous foods
Monitor time and temperature of food
Prevent cross-contamination
Clean and sanitize all work surfaces, utensils, and
equipment
Cook foods to safe internal temperatures
Hold hot foods above 135°F/38°C
Hold cold foods below 41°F/5°C
Cool foods using two-stage method
Reheat foods to 165°F
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Pathogens
• Disease-causing microorganisms
• Are the leading cause of food-borne illness
• Contaminate food by direct contact or
toxins
• Include viruses, bacteria, fungi, and
parasites
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Bacteria
• Carried by food, water, humans, animals,
insects
• Reproduce by splitting known as binary
fission; capable of producing millions in
just a few hours
• Types include:
– Psychrophiles, or cold-loving bacteria
– Mesophiles, thrive in moderate temperatures
– Thermophiles, heat-loving bacteria
– Aerobic, require oxygen
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Bacteria (continued)
• Types of (continued):
– Anaerobic, destroyed by oxygen
– Facultative, can live in either environment
• Some are spore forming, infect food
• Some produce toxins (poisons) that
contaminate and affect food
• Some toxins are heat stable
• Reproduce in food
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Molds and Yeasts
• Types of fungus
• Found naturally in the air, soil, plants,
water, animals, on human skin, in some
foods
• Can be found on foods that are sweet, or
acidic and low in moisture
• Some molds produce aflatoxins that cause
allergic reactions
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Viruses
• Do not reproduce in food
• Invade a living cell known as the host
• Reprogram the cell, tricking it into making
another virus
• Can survive freezing and cooking
temperatures
• Chefs must know the source of food
• Chefs must observe strict hygiene and
standards for cleanliness
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Parasites
• Need a host to survive
• Can be destroyed by heat and/or freezing
• Typical examples are:
– Giardia, found in water
– Malaria, carried by mosquitoes
– Hepatitis A, B, and C
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Characteristics of Potentially
Hazardous Foods
• Rich in protein
• Starchy
• Cooked legumes, beans, grains,
pasta
• Sweet foods
• Dairy
• Correct moisture (water activity)
• pH scale or level, acid or alkali
• Most favorable pH range (from 1–14) for pathogens
is 4.6 to 7.5
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Temperature
• Pathogens grow best in a
range from 41° to 135°F
(5° to 57°C).
• This is known as the
temperature danger zone
• Food must be kept out of
this zone, or for a minimum
time during preparation
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Keeping Foods Safe
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Hand washing
Clean uniforms
Clean work habits
Clean equipment
Clean as you work
Sanitize as you work
Prevent cross-contamination
Store food properly
Prevent physical contamination
Prevent chemical contamination
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© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Controlling Time and Temperature:
Points in the Flow of Food
• Receiving and storing
• Check cleanliness and temperature
of delivery trucks
• Check food expiration dates
• Check government inspection labels
• Reject food that you think is bad
• Receive food only at the right
temperature
• Discard cardboard
• Maintain refrigeration units regularly
• Refrigeration between 36° and 40°F (2° and 4°C)
• Freezers between –10° and 0°F (– 23° and – 18°C)
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Food-Storage Temperatures
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Meat and poultry, 32° to 36°F (0° to 2°C)
Fish and shellfish, 30° to 34°F (–1° to 1°C)
Eggs, 38° to 40°F (3° to 4°C)
Dairy, 36° to 40°F (2° to 4°C)
Produce, 40° to 45°F (4° to 7°C)
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Preparation
• Use accurate thermometers
• Heat in the appropriate time
• Hold hot foods above
135°F (57°C)
• Hold cold foods below
40°F (5°C)
• Discard any food in the
danger zone for over 2 hours
• Keep a record
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Thawing Foods Correctly:
Three Methods
• Wrapped and under refrigeration
• Under cold running water at 70°F (21°C)
or below
• Can microwave, but foods must be used
immediately upon thawing
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Cooling Foods Safely
• Cooling foods improperly is a leading cause of
problems
• Foods must be cooled to below 41°F (5°C)
within 4 hours
• Two-stage method, 70°F (21°C) in 2 hours,
41°F (5°C) in the next 4 hours
• Cooling liquids on a rack: use a chill stick, use
an ice bath, or use a blast chiller, and stir
frequently; or use a combination
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Reheating Foods Properly
• Must move through danger zone rapidly
(2 hours)
• Must be reheated to 165°F (74°C) for
15 seconds
• Use direct heat
• Microwave
• Shallow layers
• Stir
• Use thermometers that are accurate
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Hazard Analysis Critical
Control Point (HAACP) System
• Systematic and
preventative approach to
handling food
• Developed by NASA
• Adopted by Food Service
Industry, USDA, and FDA
• Based on seven
principles
American Culinary Federation: Culinary Fundamentals.
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07458. All Rights Reserved.
Seven Principles of HAACP
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Conduct a hazard analysis
Determine the critical control points
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Establish recordkeeping procedures
Verify that the system works
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Controlling and Eliminating Pests
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Careful sanitation procedures
Proper handling of food
Well-maintained property
Tight construction
Screens that are intact
Clean vents
Regular trash removal
Clean trash cans
Proper temperature controls
Regular preventative visits by professionals
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Kitchen Safety
Keeping Yourself Healthy
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Observe good, basic hygiene standards
Demand good hygiene from your peers
Maintain good health practices, including dental
Do not handle food when ill
Attend to injuries
Cover hands and face when sneezing or coughing
Keep hair clean and neat (including facial hair)
Keep fingernails short and well scrubbed
Keep hands away from face and body
Do not smoke or chew anything when preparing food
Clean uniforms, change at work only
Minimal jewelry (wedding band, watch only)
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Working Safely
• Clean up spills
• Warn when carrying hot materials
• Do not set hot or dangerous items down where
someone will pick them up
• Be careful how you lift heavy objects
• Learn first aid, including CPR and Heimlich
• Well-stocked first-aid kits
• Observe all equipment safety features
• Post emergency numbers conspicuously
• Have MSDS sheets handy to all staff
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Fire Safety
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Number one preventative is employee training
Check for frayed wires and overburdened outlets
Maintain all equipment to manufacturer specs
Train staff for all types of fires
Note location of extinguishers
Extinguishers up to date
Fire department number conspicuous
Exits marked clearly; staff aware of procedures
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Dressing for Safety
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Chef’s uniform, double-breasted jacket
Long sleeves
No cuffs on trousers
No belt, snap trousers
Hat
Clean aprons
Dry side towels
Sturdy, supportive, non-slip, clean shoes
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.