Transcript Chapter 2 - Cobb Learning

Chapter 2
Preparing and Serving Safe Food
2.1 Foodborne Illness
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Foodborne illness- is carried or transmitted to
people by food.
 Negative impact on business:
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Loss of customer sales
Loss of prestige/reputation
Legal suits
Increased insurance premiums
Lower employee moral
Employee Absenteeism
Need for retraining
Embarrassment
Basics of Good Hygiene
Bacteria: invisible, single celled organisms
that often cause disease.
Humans carry bacteria – transfer to food can
cause illness.
Work when you are healthy and practicing
good hygiene can prevent many
foodborne illnesses
Good Personal Hygiene
 Bathe
daily
 Wash hands
thoroughly
 Wear clean clothes
 No jewelry, fingernail
polish, or false nails!
 Keep hair clean, neat,
restrained in a hat or
hairnet.
Tips for working healthy (p81)
 Stay
home with fever, vomiting, sneezing
and coughing
 Let supervisor know if you don’t feel well
 Keep medicine away from food
 If you have cuts or burns:
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Tell supervisor, work at non food handling
Clean and bandage wounds
Wear disposable gloves
Work Healthy
 Microorganisms-
living, single-celled
organisms that cause spoilage and illness
and can be transferred from hands and
surfaces to other food and surfaces.
Handwashing
 Water
as hot as you can stand
 20 second scrub
 Rinse
 Turn water off using paper towel to touch
faucets
 Dry thoroughly using disposable towels
What is Contamination?
 Contamination-
when harmful things are
present in food, making it unsafe to eat.
Comes from microorganisms, bacteria and
viruses.
2.6 Cross-contamination
 Cross-contamination-
happens when
harmful microorganisms are transferred
from one surface or food to another,
chemicals or physical objects get into the
food.
2.7
 Foodborne
illness outbreak- a
foodborne illness that affects two or more
people who have eaten the same food.
 Water and Ice can harbor foodborne
illness – ice machines
 Potentially Hazardous Foods- usually
moist, high protein foods that have the
potential to cause a foodborne illness
outbreak.
Potentially Hazardous Foods
 Milk
or milk products
 Shell eggs
 Beef, poultry, pork, lamb, fish, shellfish
and tofu
 Soy protein products
 Cooked rice, beans, potatoes or other heat
treated plant foods
Bacteria
 Bacteria
(leading cause of foodborne
illness)
 Multiply rapidly at favorable temperatures
 Can produce toxins in food that poison
humans
 Illnesses caused by bacteria are
salmonella, e-coli, botulism,
staphylococcal infections
Viruses
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Need living cells to grow and multiply
Kills cells in humans and living organisms, then
multiply. Usually spread by poor handwashing
Do not grow in food, but are carried in food and
water
Examples: Hepatitis A
Viruses are found in water that is not potable.
(potable water is filtered and drinkable) and raw
shellfish
Parasites
 Parasites
are organisms that live inside a
hots.
 Trichinella is example – parasite living in
animals such as pigs, deer and game
meat
Fungi
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Molds in food can cause serious illness
Some molds cannot be destroyed by heat
Molds that are part of cheese-making process
are not a health risk – blue cheese, gorgonzola,
Brie
Yeast needs sugar and moisture to survive. Can
grow in cottage cheese and fruit juices
Signs of yeast spoilage: alcohol smell, bubbles,
pink discoloration, slime
Toxins
 Toxins
are poisons
 Some are carried in fish – ciguatera toxins
and scrombroid
 Toxins are usually odorless
 May not be destroyed by freezing or
cooking
Other Contaminants
 Chemical
Contamination
 Occurs when foreign substances get into
foods – chemicals, cleaning agents
 Don’t store chemicals in old food
containers
 Keep chemicals in separate area away
from food
 Wash hands after using chemicals
Physical Contamination
 Items
physically contaminate food
 Fingernails, jewelry, broken glass,
toothpicks that are a garnish
F.A.T.T.O.M.
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FATTOM- the 6 conditions bacteria needs to grow
Food- bacteria loves moist, high protein foods
Acidity- pH level between 4.6 and 7.5
Temperature- danger zone is 41°F-135°F
Time- no more than 4 hours in TDZ above
Oxygen- most need it, some do not to grow
Moisture- thrive in moist environments
2.9 Temperature Danger Zone
 Bacteria
grows best in a
violation of Time and/or
Temperature.
 NO MORE THAN 4
HOURS inside the TDZ!!!!
2.10 Thermometers
 Infrared
therm.- measures temp. using
infrared technology.
 Thermocouples= uses a metal probe,
digital readout
 TTI- tag attached to shipment
box/container that tells the temp.
 Bimetallic- most common, probe, dial
reading
2.11 Reading Thermometers
 Insert
into thickest part of meat
 Do not let it touch the container
 Hold temperature for 15 seconds
Which of the following is
considered a potentially hazardous
food?
A.) High protein, high moisture
B.) Foods with a high pH level
C.) Dry, sugary foods
D.) Fresh, salty foods
What are signs that food has been
spoiled by yeast?
A.) Blue discoloration
B.) Bubbles
C.) Crusty surface
D.) Sticky
Potable Water is
A.
B.
Safe to drink
Not safe to drink
Section 2.2 in textbook
 HACCP
SYSTEM
2.12 HACCP
 Hazard
Analysis Critical Control Pointspecific points through a food’s flow where
specific action can be taken to prevent,
eliminate, or reduce a food safety hazard
 Was developed for NASA by the Pillsbury
corporation in the 1960’s to make sure
food was safe for astronauts in space.
Principle 1 Conduct a Hazard
Analysis
 Look
at menu items for potential Risks (a
chance that a condition or set of conditions
will lead to a food safety hazard.
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Examples:
Do recipes have potentially hazardous foods?
Do employees practice good hygiene? Is food
properly stored, cooked and held? Are the
suppliers reputable?
2.13 CCP
 CCP=
Critical Control Point- points
where specific action can be taken to
eliminate, prevent, or minimize a hazard.
Principle 3 Critical Limits
 Critical
Limit- a requirement, such as
temperature, that must be met to prevent
or eliminate the hazard or to reduce it to a
safe level.
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Examples:
Wash hands
Wash, rinse, and sanitize food containers and
equipment
Cook food thoroughly
Principal 4 Monitoring Procedures
 Temperatures
of food on a buffet should
be taken every 2 hours and recorded in a
log.
Principal 5 Corrective Actions
 Examples:
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Reheating food to correct temperature
Rejecting a shipment of food
Principal 6 Verification Procedures
 Check
to see if the HACCP system in
place is working.
 Avoid Dry Labs- when someone enters a
temperature in the record or log book
without actually taking the measurement of
the temperature.
Principle 7: Record
Keeping/Documentation
 Very
valuable if a foodborne illness should
occur.
 Examples:
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Keep HACCP recipes up to date
Monitor temps regularly
Use bound notebooks and written logs
What does a HACCP flowchart
show?
A.) Specific job tasks of employees
B.) Corrective actions to be taken
C.) Flow of food through an establishment
D.) Key food preparation skills
Which of the following is NOT a
way to identify hazards:
A.) Measure temperatures and test food
B.) Observe employees in action
C.) Keep a personal food diary
D.) Study your recipes
A critical control point is the point
in a recipe
A.) when ingredients are added
B.) Where measures can be applied to prevent
hazards
C.) Where food is tasted
D.) When chemically contaminated food is found
A Critical Control Point is the point
in a recipe:
A.
B.
C.
D.
When ingredients are added
Where measures can be applied to
prevent hazards
Where food is tasted
When chemically contaminated food is
found
Which of the following is NOT a
way to identify hazards:
 Measure
temperatures and test food
 Observe employees in action
 Keep a personal food diary
 Study your recipes
What does a HACCP flowchart
show?
A.
B.
C.
D.
Specific job tasks of employees
Corrective actions to be taken
Flow of food through an establishment
Key food preparation skills
2.3 Flow of Food
 Flow
of Food- the route food takes on its
way to being served
Flowchart for Clam Chowder
Exhibit 2.22 page 103
 How
many CCP’s are in the HACCP
system for this particular recipe?
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Receiving
 Food
service establishments have the
right to refuse a food shipment in order to
avoid potentially hazardous foods.
Canned Goods
 Damaged
cans risk Botulism, a deadly
bacteria found in improperly canned foods.
Receiving Dry Goods
 Keep
receiving area clean, pest free and
well lit.
 Schedule deliveries during non-busy hours
only.
FIFO
 FIFO
(first in, first out)- method of stock
rotation and storage that uses older items
before new ones.
Storage Temperatures
 Dry
temperature storage is 50°F- 70°F
with Humidity kept between 50 to 60
percent.
Thawing Food
 In
refrigerator- thaw raw food on shelves
UNDER cooked foods, meats on the
bottom.
 Running Water- avoid splashing water on
other food, sanitize sink afterwards.
 Microwave- only if they are cooked right
away.
 In cooking- good for burgers and shrimp
Internal Cooking Temps.
 Microwave-
let
food stand 2
minutes after
cooking
 Highlight “Poultry
165°F”, “Beef
155°F”, and “Fish
145°F”
Holding Hot/Cold Food
 Read
guidelines aloud on your notes The
health of our guests depend on it!
 Page 113 textbook
Cooling Food Quickly
 The
FDA recommends cooling food from
135°F to 70°F within 2 hours and from
70°F to 41°F in an additional 4 hours for a
total of 6 hours cooling time.
Reheating Food
 Use
thermometers to check the internal
temps of food within 2 hours of reheating
before serving.
 If it cannot be reheated to a safe temp in 2
hours, discard it.
Serving Food Safely
 Check
temps of food every 4 hours
 Use sneeze guards on buffets
 Use clean plates with additional trips to a
buffet bar.
Serving Food Safely
 Rule
of ThumbDo not touch the
part of a serving
utensil, glass, dish
that the customer’s
mouth will touch.
2.4 A Clean and Sanitary Kitchen
Vocabulary:
 Clean
 IPM – Integrated Pest Management
 Master cleaning schedule
 Sanitarian
 Sanitary
2.32
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Clean- free of visible dirt,
soil, dirt or food waste.
MUST BE DONE FIRST!
 Sanitize- reducing the
number of microorganisms
on a surface to a safe level.
DONE AFTER CLEANING
AND RINSING!
2.33 Sanitizing Manually
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You must always WASH,
RINSE, and SANITIZE for
30 SECONDS, then Air Dry
using the 3 compartment
sink!
 By hand, use 1 capful of
bleach to ½ bucket of
warm water using the red
buckets.
2.34 Sanitizing by Machine
 First,
SCRAPE,SCRAPE, SCRAPE off
food iems.
 Load all items in the same direction on the
racks
 Close door firmly, run machine on AUTO,
2 or 4 minute cycle.
 DO NOT OPEN THE DOOR during a
cycle, you will get burned!
2.35 Storing Chemicals
 Keep
Chemicals in the Laundry Room
 Do not “spray” any chemical in the lab
2.36 Equipment
 Should
always be stainless steel
 Should be unplugged before cleaning
Master Cleaning Schedule
 Master
cleaning schedule- a schedule or
chart showing a cleaning program listing
what is to be cleaned, who is to clean it,
how it is to be clean, and how often it is to
be cleaned.
Handling Garbage
 Never
throw any item into a garbage
container that does not have a liner. Get
a bag and put it in the can first!
 Integrated Pest Management- a system
to prevent, control, or eliminate pest
infestation.
Sanitation Inspection
 Sanitarian-
a person trained in sanitation
principles and methods as well as public
health. Employed by the state and local
health departments.