Transcript food saftey and sani

C H A P T E R TWO
FOOD SAFETY
AND SANITATION
“
Our lives are not in the laps of the gods,
but in the laps of our cooks.
”
– Lin Yuang,Chinese-American Writer, in The Importance of Living 193)
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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publishing as Pearson [imprint]
After studying this unit
You will be able to:
– Identify the causes of food-borne illness
– Handle foods in a safe manner
– Explain and follow a HACCP system
– Take appropriate actions to create and maintain
a safe and sanitary working environment
On Cooking: A Textbook of Culinary Fundamentals, 5e
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The U.S. Public Health Service identifies
more than 40 diseases that can be
transmitted through food.
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Many can cause serious illness; some are
even deadly.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Providing consumers with safe food is the
food handler’s most important responsibility.
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Unfortunately, food handlers are also the
primary cause of food-related illnesses.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Sanitation
The creation and maintenance of conditions that
will prevent food contamination or food-borne
illness
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Sources of Contamination
Biological
– Caused by disease-causing microorganisms such as bacteria,
molds, yeasts, viruses or fungi
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Chemical
– Caused by chemical substances, especially cleaning agents,
pesticides and toxic metals
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Physical
– Caused by particles such as glass chips, metal shavings, bits of
wood or other foreign matter
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Direct contamination
– The contamination of raw foods in their natural
setting or habitat
Cross-contamination
– The transfer of bacteria or other contaminants from
one food, work surface or piece of equipment to
another
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FOOD SAFETY AND SANITATION
Contamination Occurs in Two Ways
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Direct Contamination
Biological Contaminants
– Microorganisms
 Bacteria
 Parasites
 Viruses
 Fungi
– Single-celled organisms as well as tiny
plants and animals that can be seen only
through a microscope
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Bacteria
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Single-celled microorganisms
The leading cause of food-borne illness
Putrefactive
– Bacteria that spoil food without rendering it unfit for
human consumption
Pathogenic
– Any organism that causes disease; usually refers to
bacteria; undetected by smell, sight or taste
– Responsible for as many as 95% of all food-borne
illnesses
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Shape Classifications of Bacteria
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On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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FOOD SAFETY AND SANITATION
Bacteria Reproduce by
Binary Fission
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Causes of Bacterial Illness
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Intoxication
– Certain bacteria produce toxins; the toxins can
poison the consumer
Infection
– Occurs when live pathogenic bacteria are
ingested
Toxin-mediated infection
– Living organisms are ingested; they then
produce toxins
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Controls in the Fight Against Bacteria
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Temperature
Time
Moisture
Acid/alkali balance
Atmosphere
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Labensky • Hause • Martel
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Foods from animal sources
Food from a plant that has been heat treated
Raw seed sprouts
Cut melons
Cut tomatoes or mixtures of cut unprocessed
tomatoes
Garlic in oil mixtures, non-acidic
Foods containing any of the items above
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FOOD SAFETY AND SANITATION
Potentially Hazardous Foods
Time/Temperature Controlled for Safety
(PHT/TTS Foods)
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Temperature
The most important factor in the pathogenic
bacteria’s environment because it is the factor
most easily controlled by food service workers
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FOOD SAFETY AND SANITATION
Temperature Danger Zone
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Lag phase
– Getting comfortable
Log phase
– Accelerated growth
Stationary phase
– Overcrowding
Decline or negative growth phase
– Bacteria die at an accelerated rate
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FOOD SAFETY AND SANITATION
Time
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Bacterial Growth Curve
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
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Moisture
Bacteria need moisture to live
– Bacteria growth is halted but not killed in
dehydrated foods
– When dehydrated foods are rehydrated,
bacteria present can flourish and the food may
become potentially hazardous
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Acid/Alkali Balance
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Bacteria are affected by the pH of their
environment
They can survive in a wide range of pH levels
They prefer a neutral environment with a pH of
6.6-7.5
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Atmosphere
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Aerobic (bacteria)
– Thrive on oxygen
Anaerobic (bacteria)
– Cannot survive in the presence of oxygen
Facultative (bacteria)
– Will adapt and can survive with or without
oxygen
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Parasites
Tiny organisms that depend on nutrients from a
living host to complete their life cycle
– Trichinosis
– Anisakiasis
– Cyclospora
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Viruses
Invade the living cells of a host, take over those
cells’ genetic material and cause the cells to
produce more viruses
– Hepatitis A
– Norovirus
– Foot and mouth disease
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Fungi
Plants ranging from single-celled organisms to
giant mushrooms
– Mold
– Yeast
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Contaminants
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Residual Chemicals
– Used in growing the food supply
Food service chemicals
– Cleaners, polishes, pesticides and abrasives
Toxic metals
– Lead, mercury, copper, zinc and antimony
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Cross-Contamination
The transfer of bacteria or other contaminants
from one food, work surface or piece of equipment
to another
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
FOOD SAFETY AND SANITATION
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Personal cleanliness
Dish and equipment cleanliness
– Clean - to remove visible dirt and soil
– Sanitize – to reduce pathogenic organisms to
safe levels
Pest management
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FOOD SAFETY AND SANITATION
Reducing Cross-Contamination
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Sanitizing Solution
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1 gallon lukewarm water + 1 tablespoon chlorine
bleach
Sanitize all work surfaces, equipment and tools
Sanitize with a clean cloth dipped in the solutiuon
Change solution every 2 hours
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Hand Washing
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Use hot water
Apply antibacterial soap
Rub hands and forearms briskly with lather for at
least 20 seconds
Scrub between fingers and clean nails with a clean
nail brush
Rinse thoroughly under hot running water; reapply
soap and scrub hands and forearms for another 510 seconds; rinse again
Dry hands with a single-use towel using the towel
to turn off the water; discard the towel in a trash
receptacle
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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Three-Compartment Sink Procedure
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On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
Pest Management
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Build them out of your facility
Create an environment in which they cannot find
food, water or shelter
Rely on professional extermination
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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First
In
First
Out
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FOOD SAFETY AND SANITATION
Stock Rotation - FIFO
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HACCP
An effective and efficient system for managing and
maintaining sanitary conditions in all types of food
service operations
– Hazard
– Analysis
– Critical
– Control
– Points
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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FOOD SAFETY AND SANITATION
HACCP System Flowchart
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
The Safe Worker
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Personal safety
– Occupational Safety and Health Act (OSHA)
Fire safety
– Know what kind of fire extinguisher you have
and how to use it
First aid
– CPR
– Heimlich maneuver
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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