Transcript Chapter 2 File

Chapter 2.1
• Foodhandler: A worker who is in direct contact with food
• Hygiene is using good grooming habits to maintain health.
• Clothes
• Bacteria can be tracked in on clothes and shoes
• Chef’s coat: a working coat that traditionally has two rows of buttons
down the from, long sleeves, and turned-up cuffs
• Protective clothing: clothing that is worn to help lower the chances of food
contamination.
• Apron, Gloves
• Hair
• Hair restraints: hairnet, chef’s hat, beard restraints
• Proper Hand-Washing
• Wash every 2 hours OR
• Before you start work
• After any work breaks, including those to eat, smoke, drink, or chew gum
• Before and after you handle raw foods such as meat, fish, and poultry
• After you touch your hair, face, or body
• After you sneeze, cough, or use a tissue
• After you use the restroom
• After you use any cleaning or sanitizing product
• After you take out the garbage
• After you clean dirty dishes and tables
• After you touch anything that might contaminate food, such as a phone,
money, door handles, or dirty tablecloths
• Hand sanitizer may be used after handwashing
Illness
• Call employer if you have:
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Fever
Sneezing
Coughing
Vomiting
Diarrhea
• Tell employer if you become
sick at work
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Wounds
Wash hands and wound area
thoroughly
Keep cuts completely
covered
Change bandages often
Wear gloves if wound is on
hand
• May be assigned to non-food
task
Chapter 2.2
• Hazard Analysis Critical Control Point
• Helps monitor the “flow of food” (the path food takes from
when it is received by an establishment to when it is disposed of
as waste
• Control hazards—lower risks
• Shows workers how to handle food, monitor food safety, and
keep accurate records
• Developed by the Pillsbury Company for NASA (originally for
outer space)
• Made its way into the food industry
• Now a standard food safety system worldwide
• Identify foods and procedures that are likely to cause
foodborne illness
• Develop cleaning and sanitation procedures that will reduce the
risk of foodborne illness
• Monitor procedures to keep food safe
• Keep records of how well the system works
• Determine where food safety hazards might happen.
• Ex.: List areas and equipment that food comes in contract with while it is in
the kitchen.
• Find the critical control points where contamination could happen.
• Set standards that are necessary for food to be considered safe.
• Ex.: Set temperature limits for foods to be safe in storage areas
The Hazard Analysis
Critical Control Point
system creates a
structure to help ensure
food safety.
• Create a procedure to monitor the standards.
• Ex.: Use a thermometer to check the temperatures of all foods and keep a
record of these temperatures.
• Decide what to do if a standard is not met.
• Ex.: If a food does not meet an internal temperature, decide to change the
cooking time
• Evaluate your procedures regularly.
• You may need to modify your procedures to keep food safe.
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Develop a record-keeping system that identifies:
Who documents the procedures.
How documentation should be performed.
When documentation should be performed.
• Most frequent hazards:
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Poor personal hygiene
Contaminated raw foods
Cross-contamination
Improper cooking
Improper holding
Improper cooling
Improper reheating
Improper cleaning and sanitizing of equipment
• Any of these can lead to a foodborne illness outbreak
Potential Hazard
Control Point
Corrective Action
Selection of hazardous items;
improper food preparation
Menu items and recipes
Proper training
Receipt and acceptance of
contaminated food products
Receiving
Inspect each delivery; reject
contaminated goods
Cross-contamination; improper
storage resulting in spoilage;
bacteria
Storing
Follow storing procedures; maintain
proper storage temperatures;
discard old items
Cross-contamination; bacteria
Food preparation
Good personal hygiene; gloves;
hand-washing; clean and sanitize
utensils and work surfaces
Bacteria not killed; physical and
chemical contaminants
Cooking
Achieve the minimum internal
temperature; keep kitchen clean
and sanitary
Bacteria; physical contaminants
Food holding and serving
Maintain proper temperatures; use
clean serving equipment
Bacteria
Cooling
Apply rapid cooling methods; store
food properly
Bacteria
Reheating
Heat food rapidly; do not mix old
food with new food
• A step in the flow of food where contamination can be
prevented or eliminated.
• Cool Food Safely
• Food that was not cooled properly is the most common cause of all
reported foodborne illness (CDC)
1. Place food in a shallow pan.
2. Place the pan of food into a large pan filled with ice. Do not stack
more than one pan of food on top of the large pan of ice.
3. Use a thermometer to check the internal temperature of the food
often.
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Foods that have an internal temperature of 135˚F should drop to 70˚F
within two hours and to 41˚F or below within four hours. Add ice as
needed.
4. When the chilled temperature has been reached, remove the pan
of food from pan of ice. Dry the bottom of the pan of food and
place a lid on it.
5. Label the pan of food with the date the food was prepared and its
temperature at the time of storage.
6. Place the pan on the top shelf of the refrigerator.
• After identifying critical control points, take steps to lower risks
• Cooking foods kill most harmful bacteria
• Minimum internal temperature: lowest temperature at which
foods can be safely cooked
• Microorganisms cannot be destroyed below this temperature
• Different from food to food—learn them!
Food Item
Temperature
Time
Pork, ham, bacon
145˚F
15 seconds
Poultry, stuffed meats and
pasta, casseroles, stuffings
165˚F
15 seconds
Roasts (beef and pork)
145˚F
4 minutes
Hamburger, ground pork,
sausages, flaked fish
155˚F
15 seconds
Steaks, veal, lamb
145˚F
15 seconds
Fish
145˚F
15 seconds
Eggs
145˚F
15 seconds
• 41 to 140 degrees Fahrenheit
• Hot foods must be thrown away after 4 hours
• Begins when food is first received
• The 4 hour time zone decreases each time it is out of the danger zone…it
does not start over
• Device used to check the temperatures of foods
• Liquid-filled thermometers: best for roasts, casseroles, and
soups; can be used during cooking; can break; not for thin foods
• Bimetal thermometers: best for roasts, casseroles, and soups; not
for thin foods; some are oven safe
• Thermistor thermometers: best for hamburger patties and pork
chops; can measure thin foods
• Thermocouple thermometers: best for hamburger patties and
pork chops; very quick readings, can measure thin foods
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Put in the thickest part of the food
Take readings in at least two different places
Do not place close to bone
Check delivered foods too
Clean, sanitize, and air dry after use
Calibrate before each work shift or each food delivery
• Workers are responsible for monitoring food safety systems
• Help to spot potential problems
• Ex.: Taking temperature of turkey breast when it is received and
stored
• Corrective Action
• When problem is found, take corrective action immediately
• Ex.: Explaining to co-worker why they need to wash their hands after
taking out the trash
• Record-Keeping
• Includes flow charts, policy and procedure manuals, written descriptions,
and food temperature readings at different times
• Logs (written record of day-today activities and procedures) are
completed at the end of each work shift or meal period
• Verification
• Prove that your system works correctly
• Flow of food should be traced through the business at the end of each
shift by the chef or manager
• They should read logs, spot errors, and take corrective action
Section 2.3
• Flow of food: the path food takes from when it is received by
an establishment to when it is disposed of as waste
• Receiving is accepting deliveries of food and supplies
• Must be inspected carefully
• Look for these potential receiving problems:
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Foods that have been thawed and refrozen
Foods that have an insect infestation
Damaged foods or containers
Items that have been repacked or mishandled
Foods handled at incorrect temperatures
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Storage: placing food in a location for later use
Keep clean, dry, and temperatures monitored
Never store near sewage or in a bathroom
Types: dry, refrigerated, and frozen
• Shelf Life: period of time it can be stored and still be good to use
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Foods with long shelf life
Flour, salt, dried beans, canned foods, etc.
50 to 70 degrees F
6 inches off the floor, 6 inches away from wall
Clean and sanitize shelves regularly
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Stored at or below 40 degrees F
Label and date all containers
First in, first out program: products that are oldest get used first
Store cooked foods and raw ingredients separately
• Cooked above raw
• Leave room for air to circulate
• Clean and sanitize shelves regularly
• At 0 degrees F or below
• Label and date all containers
• Never put a hot food product in freezer
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Sensitive to temperature
At or below 40 F
Bright, shiny skin, firm touch
If receiving live clams, oysters, or mussels, write delivery date
on tag (kept 90 days after last shellfish is used)
• USDA seal of approval
• Delivered at 40 F or below
• Beef and lamb: Red; Pork: Lt. Pink; Poultry: no purple, green, or
dark wing tips
• No offensive or sour odor
• Meat should not feel slimy; poultry should not be sticky under
wings or joints
• Check for broken cartons, soiled wrappers, and leaks
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Eggs
USDA Stamp of Approval
Should receive within a few
days of packaging
Should be clean, dry, and
uncracked
Store immediately
Dairy Products
• Only purchase pasteurized
(heated to kill bacteria)
• Grade A = meet FDA
standards
• Received below 40 F
• Refrigerated
• Delivered at 40 F or below
• Inspect packages for damage
• Frozen
• Delivered completely frozen
• Check for signs of thawing and refreezing
• Discolored, dry, ice crystals
• Liquid at the bottom of container
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Inspect packages for damage
Keep in tightly sealed containers
Keep in dry place
Watch for signs of insects and rodents
Check regularly for signs of spoilage
Look for bulges, leaks, dents, and rust in canned goods
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Fresh fruits and vegetables
Perishable: spoil quickly
Do not wash produce before storing
Handle with care
Check for insects and insect eggs
Check for spoilage, mold, bruising, wilting
• Cooking and preparing foods to be eaten
• Heat to specific temperatures
• Prevent cross-contamination
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Use tongs or spatulas
Be sure equipment is cleaned and sanitized
Cover foods when possible
Wash all fresh fruits and vegetables
Wash root vegetables before and after peeled
Never prepare uncooked meats and produce in same area
• Use clean, sanitized cutting boards, knives, and tools
• Do not remove all the food from the refrigerator at one time
• Always prepare produce in a separate area from raw meats,
poultry, eggs, or fish
• Clean and sanitize knives each time you prepare a different food
product
• Do not let food sit on the counter
• Keep cold ingredients properly chilled in the refrigerator until
you need them
• Fully cook protein foods
• Closely follow recipe directions
• Cook food to the proper minimum internal temperatures
• Do not mix leftover foods with freshly prepared foods
• Boil leftovers sauces and gravies before serving them
• Thoroughly cook foods that have been battered or breaded
• Some establishments must cook food ahead of time
(holding)
• Keep foods covered
• Take internal temperature regularly (minimum of every
2 hours)
• Hold hot food at 140 or above (if drops, reheat to 165
for 15 seconds, if drops again—goner)
• Hold cold food at 40 or below
• Stir hot food regularly
• Do not warm up cold foods on a steam table
• Never mix fresh food with food in holding
• Do not store cold foods directly on ice
• Never touch ready-to-eat food with your bare hands
• Never touch the surfaces of glasses, plates, or utensils coming
into contact with food
• Never allow one plate of food to overlap onto another plate of
food
• Use tongs or scoops to pick up ice
• Cleaning cloths should be used only for cleaning
• 2 stages
• Cooled down to 70 F within 2 hours
• Cooled down below 40 F within 4 hours
• 6 hours total
• Some use 1 stage, 4 hour method
• Shallow, stainless steel pans should be used
• Reheating
• Reheated to internal temperature of 165 F for 15 seconds
• Point at which food remaining after being eaten is disposed of
properly
• Cleaning and Sanitizing
• Scrape off food into garbage
• Rinse over sink’s garbage disposal
• Wash
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Use proper containers
Clean and sanitize containers daily
Use a fresh liner every time
Take out as soon as full and at the end of the day
Always wash hands
Recycling
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Three-compartment commercial sink
1. Scrape and pre-rinse dishes
2. Wash in at least 110 F water and detergent
3. Rinse with clear water at 110 F
4. Sanitize in 171 F water for 30 seconds or sanitizing solution
5. Air dry
• Never use steel wool or metal scouring pads on small tools or
non-stick surfaces
• Sponges are great hiding places for harmful bacteria
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Single-compartment: one compartment for all dishes
Multi-compartment: more than one compartment
Recirculating: Recycle pre-wash water through the dishes
Conveyor: Clean dishes in racks on a belt that moves through
the machine
• Door-model: stationary rack; large front door and can wash
many dishes at once
• Scrape and rinse soiled dishes and pre-soak utensils and tools
• Pre-rinse dishes to remove food and soil
• Rack dishes, glasses, and utensils so that water will spray all
surfaces
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Allow to air dry
Wash hands before you store items in clean, dry area
Should be completely dry before storage
Do not stack dishes or glasses too high