Transcript Foodborne illness

Food Sanitation
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
2.2 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.
2.3, 2.4 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.
2.5
 Contamination-
when harmful things are
present in food, making it unsafe to eat.
 Direct Contamination-Comes from
microorganisms, bacteria and viruses.
(Biological)
 Physical
 Chemical
2.6 Cross-contamination
 Cross-contamination-
happens when
harmful microorganisms are transferred
from one surface or food to another.
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
 Potentially Hazardous Foods- usually
moist, high protein foods that have the
potential to cause a foodborne illness
outbreak.
2.8
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F.A.T.T.O.M.
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 2 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 2
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
2.18 Canned Goods
 Damaged
cans risk Botulism, a deadly
bacteria found in improperly canned foods.
Viruses
 Virus-
small, simple organism that can
cause disease (Hepatitis A) that is
spreading usually by improper or lack or
hand washing.
Where is it found in food?
 Non-Potable
water (drinking water)
 Shellfish, especially oysters, mussels, and
clams from polluted water
Parasites
 Organism
that needs to live in a host to
grow (person, animal or plant)
 Examples: Roundworms, Trichinosis
(foodborne illness caused by parasite
found naturally in pork and game meats)
How do I prevent it?
 Always
cook pork and other game meat to
the required minimum internal cooking
temperatures.
 Never serve uninspected meats
 Always wash, rinse and sanitize
equipment and surfaces that have come in
contact with the raw meat
Fungi
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Mold- a tangled mass of
thousands of tiny mold
plants that can cause
allergic reactions,
nervous system damage,
kidney and liver damage.
 Some Cheese has natural
mold in it. It is not toxic.
Yeast
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A type of fungus that is
known for its ability to spoil
food rapidly.
 Grows in jellies, honey
,cottage cheese and fruit
juices
 Alcohol smell/taste, bubbles,
pink discoloration, slime are
all signs of yeast
Toxins
 Poisons.
 Found
in many varieties of fish
 Only purchase fish from a reputable dealer
 Scombroid poisoning comes from tuna,
mackerel and mahi-mahi that has been
temp. abused
Chemical and Physical Hazards
 All
chemicals should be stored away from
food in it’s original container.
 Physical hazards include broken glass,
packaging materials or jewelry that falls
into the food.
To Prevent Physical Hazards:
 Never
scoop ice with a glass
 Replace worn can openers
 Use frilled toothpicks in sandwiches
 Put shields on lights over food prep areas
 Avoid wearing jewelry
 Discard chipped, cracked dishes, glasses
and tableware.
 Use only food grade brushes on food.
2.11 Reading Thermometers
 Insert
into thickest part of meat
 Do not let it touch the container
 Hold temperature for 15 seconds
Section 2.2 in textbook
 HACCP
SYSTEM
2.12 HACCP
 Hazard
Analysis Critical Control Pointspecific points through the flow of food
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
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Critical Limit (set boundaries/standards)- 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
2.14 Flow of Food
 Flow
of Food- the route food takes on its
way to being served
2.15-16 Flowchart for Clam
Chowder
 How
many CCP’s are in the HACCP
system for this particular recipe?
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2.17 Receiving
 Food
service establishments have the
right to refuse a food shipment in order to
avoid potentially hazardous foods.
2.19 Receiving Dry Goods
 Keep
receiving area clean, pest free and
well lit.
 Schedule deliveries during non-busy hours
only.
2.20 FIFO
 FIFO
(first in, first out)- method of stock
rotation and storage that uses older items
before new ones.
2.21 Storage Temperatures
 Dry
temperature storage is 50°F- 70°F
with Humidity kept between 50 to 60
percent.
2.22 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
2.23 Internal Cooking Temps.
 Microwave-
let
food stand 2
minutes after
cooking
 Highlight “Poultry
165°F”, “Beef
155°F”, and “Fish
145°F”
2.24, 2.25, 2.26 Holding Hot/Cold
Food
 Read
guidelines aloud on your notes The
health of our guests depend on it!
2.27 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.
2.28 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.
2.29 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.
2.30
 Rule
of ThumbDo not touch the
part of a serving
utensil, glass, dish
that the customer’s
mouth will touch.
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
2.37 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.
2.38 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.
2.39 Sanitation Inspection
 Sanitarian-
a person trained in sanitation
principles and methods as well as public
health. Employed by the state and local
health departments.