Transcript Chapter 7-1 Sanitation Challenges fattomx

Foodborne illnesses kill approximately 8,000
people each year & making more people sick.
Foodservice professionals need to know how to
create a clean, disease-free environment for
food preparation & consummation.
Foodservice personal also need to know how to
prevent & respond to Foodborne illnesses.
Consumers expect the food to be served in a
sanitary or clean environment.
Direct
Contamination
Occurs when food comes
in contact or exposed
to TOXINS.
Toxins can be found in
soil & could
contaminate the grain
& any product from
grain.
Cross-Contamination
Movement of
chemicals or
microorganisms
from one place to
another.
 Biologically
 Chemically
 Physically
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Healthy, clean & sanitary conditions &
effective sanitary practices.
Foodservice personal have an obligation to
prepare food in a sanitary environment.
Follow State, Federal & Local health
departments standards to protect the public
from consuming Foodborne diseases.
Foodservice workers need to know the
Hazards or source of danger that can occur.
Microorganisms such as Bacteria,
Viruses, Parasites & Fungi.
Disease-causing pathogens cause the
majority of Foodborne illnesses.
Certain plants & fish can also carry
harmful Toxins that are considered a
biological hazard.
Single-celled organisms.
Multiply rapidly & can thrive at temperatures
between 135°f to 41°f.
“Keep Hot foods, HOT & Cold foods, COLD”
Some do not need oxygen but rely on food for
energy.
Bacteria prefer high protein foods & moisture.
Milk, meats, poultry & seafood.
Salmonellosis
Poultry, poultry
products, eggs, meat
& meat products,
fish, dairy products,
protein foods & fresh
produce.
Causes: cramps, nausea,
fever, diarrhea &
vomiting
E. Coli
Raw ground beef,
undercooked meat,
lettuce, melons, apple
cider &
unpasteurized milk.
Causes: Sever
abdominal cramps,
diarrhea, vomiting,
fever & kidney
failure
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ac·ro·nym /ækrənɪm/[ak-ruh-nim]–
noun
A word formed from the initial
letters or groups of letters of words
in a set phrase or series of words, as
U.S.D.A; United States Department
of Agriculture, EPA; Environmental
Protection Agency, FDA; Food &
Drug Administration, TCS;
Temperature Control for Safety.
F.A.T.-T.O.M. is an
easy way to
remember what
conditions foodborne
bacteria or pathogens
need to grow.
Pathogen: An agent of disease. A disease
producer. The term pathogen most commonly
is used to refer to infectious organisms. These
include bacteria, virus and fungi.
Biological Hazards.
Less commonly, pathogen refers to a
noninfectious agent of disease such as a
chemical & physical Hazards.
Pathogens &
Bacteria need an
energy source to
grow.
Carbohydrates:
Baked Potato,
Pasta & Rice.
Proteins: Beef,
Poultry, Eggs &
Fish.
Pathogens grow best in
foods that contain
little or no acid.
Foods low in acidity are:
Chicken, beef &
cooked corn.
Foods high in acidity:
Lemon juice &
Vinegars.
FDA require foods to be
4.5 or below.
Temperature
Danger Zone
“TDZ”
Pathogens grows
well in food that
has a temperature
between 41°f &
135°f.
Pathogens need
time to grow.
In the “TDZ”
after 4 hours
they grow to
levels high
enough to make
someone sick.
Some, but not all
pathogens need
oxygen to grow.
Oxygen: Aerobic
No-Oxygen:
Anaerobic
Anaerobic
pathogens grow
extremely well in
rice & pasta
Pathogens need
moisture.
Tomatoes & Mellon
have a large
amount of water
in them, which
means they can
easily support the
growth of
pathogens.
Need a host or another living cell.
Person, animal or plant on which another
organism can thrive.
They can survive freezing & cooking.
Transmitted easily from person to person.
Poor hygiene: sneezing, not washing hands or
bodily fluids.
Cold foods: Salads, sandwiches, milk, unheated
food products.
Hepatitis A
Transmitted by
foodservice workers ,
contaminated water.
Salads, cold cuts,
shellfish, fruit & fruit
juices.
Causes: Jaundice,
fatigue, discomfort,
fever, nausea & lose of
appetite
Norwalk Virus
Contaminated
water, shellfish,
raw vegetables, &
fresh fruit.
Causes: Cramping,
nausea, headache,
fever & vomiting.
Larger than bacteria & viruses.
Must live in or on a host to survive.
Found in poultry, fish & meats.
Common parasites:
Protozoa
Roundworms
Flatworm
Trichinosis
Pork, non pork sausages,
wild game.
Causes: Abdominal pain,
nausea, diarrhea,
fever, swelling around
the eyes, thirst,
backache, sweating,
chills, fatigue &
hemorrhaging.
Found in soil,
plants, animals,
water & the air.
Some foods
contain good
fungi: Bleu
cheese & edible
mushrooms.
Form of fungi seen
growing on bread &
cheese.
Fuzzy-looking spores
can be seen by the
naked eye
Can grow at any
temperature.
Generally associated to
spoiled food
Form of Fungi.
Beneficial yeast is
associated with
bread & baking.
Harmful yeast can
be found on fruit,
cheeses,
sauerkraut,
honey, preserves
& jellies.
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Microorganisms on tools, equipment & cooking
surfaces can be transmitted to the hands of
foodservice workers to the food products.
Cross-contamination will occur.
Key to avoiding bacterial & other biological
hazards is practice good personal hygiene.
Using proper hand-washing techniques.
Practice good grooming & cleanliness
techniques.
Caused by chemical substances such as cleaning
supplies, pesticides, food additives & toxic
metals.
If improperly used, the product can contaminate
the food product.
Symptoms of food poisoning from chemical can
be felt almost immediately & people can
become extremely sick.
Material Safety Data Sheet (MSDS) must be kept
on file.
Each chemical cleaning product should be used &
stored correctly, according to the manufactures
recommendation.
All cleaning products should not be stored near
food.
Must be kept in their original containers.
Must be properly labeled so employees know
their correct usages.
Confusing a cleaning product for a cooking
ingredient can be fatal.
Detergents:
Use to clean walls,
floors, prep.
Surfaces, equipment
& utensils. Heavy
duty detergents are
used to cut through
grease & grease
build-up.
Hygiene Detergents:
Used to clean, deodorize
& disinfect floors,
walls & tabletops.
Degreasers:
Solvent cleaners.
Used on heavy duty
grease build-up,
hoods & ovens.
Abrasive Cleaners:
Scrub off soil & difficult to
remove items.
Floor, burned on food, pots
& pans.
Acid Cleaners:
Remove mineral deposits
in dishwashers, coffee
maker, ice machines.
Should never be used on
aluminum.
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Used to control pests.
If used careless or in
excessive amounts can
cause contamination.
Follow directions.
Stored properly &
away from food &
food sources.
Best to have locked or
placed in a secure area
CLEAN does not mean SANITIZED
Keeping your facility clean & sanitary will
decrease the risk of contamination.
Cleaning involves removing food and other soil
from a surface.
Clean as you go…. Clean up your mess…….
Sanitizing: Reducing the number microorganisms
on a surface.
Maintain a safe clean &
sanitized
environment.
All pots, pans, dishes,
knives, work surfaces
& all food contact
areas MUST be
maintained properly.
Thoroughly wash, rinse
& sanitize after every
use.
Clean & Sanitize:
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Before you use any
surface to prepare any
food product.
Tools that are
contaminated by
another food product.
At four hour intervals
or sooner.
Use color coded
cutting boards for
meats & vegetables.
Caused by particles such
as glass chips, metal
shavings, hair, bits of
wood or other foreign
matter.
Some physical hazards
are found in food:
Bone shards or chips.
Mostly from improper
sanitation practices.
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Insects & rodents can
pose a serious threat to
the safety of food
products.
Carry harmful bacteria
& spread disease.
Water, food & shelter.
Damp, dark & dirty
places.
Pest Management
Program