Transcript Food Safety and Sanitation

Food Safety and Sanitation
Foods and Nutrition
Mrs. Lyne
Food Borne Illness
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Carried by food
Symptoms: abdominal cramping,
nausea, vomiting, diarrhea, fever
May appear within 30 min. – 2 weeks
3 Causes of FBI
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Chemical- cleaners, insecticides
Physical- glass, paint, earring,
fingernail, band-aid
Biological- toxins, pathogens
Biological FBI’s
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Toxins- natural poison like wild
mushrooms, rhubarb leaves, green
potatoes, other plants
Pathogens- disease causing
microorganisms responsible for 95% of
all FBI’s
Pathogens
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Intoxication- person consumes food
containing toxins from bacteria, molds,
or plants and animals. Ex. Botulism
Infection- person consumes food
containing large amounts of pathogens
which multiply in body and attack
gastrointestinal lining. Ex. Salmonella
E. Coli is both
Food Pathogens
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Fungus- molds and yeasts. Most cause
food spoilage. Needed in food industry
for beer, wine, bread and cheese
Viruses- Do not multiply in food, but
through poor sanitation, contaminates
food. Ex. Hepatitis A caused by eating
shellfish from polluted water or not
washing hands after using restroom
Food Pathogens, cont.
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Parasite- pathogens that feed on and
take shelter in a host. Ex. Trichinosis
found in pork.
Bacteria- can live with or without
oxygen. Most reproduce by separating
every 20 minutes. In 12 hours= 68
Billion bacteria.
Bacteria Food Pathogens
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3 conditions needed to grow:
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Protein
Moisture
Moderate Ph of 4-10. Acidic environment will
inhibit growth, increase shelf life. Ex. Tomato,
vinegar
Many foods contain these three conditions so
they are considered potentially hazardous:
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Meat, poultry, shellfish, tofu, dairy products,
cooked rice, pasta, beans, potatoes, sliced melon,
sprouts and garlic and oil mixtures.
Bacteria Pathogens, cont.
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Food usually looks and smells ok
because the microorganisms are so
small.
Cooking will kill many of the
microorganisms that cause spoilage, but
careless handling will reintroduce
pathogens that are even more harmful
Cross Contamination
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Many FBI’s are a result of unsanitary
handling procedures.
Cross Contamination- disease
causing elements or harmful substances
are transferred from one contaminated
surface to another.
Anyone with an illness or an infected
cut puts everyone at risk.
Possible Cross Contaminants
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Contact with hair, face, eyes, mouth
Raw foods mixed with cooked foods
Sneezing or coughing
Debris trapped under fingernails
Improperly washed cutting boards or
equipment
Unsanitary work surfaces such as
counter or sink.
Cross Contamination cont.
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Food is at greatest risk during
preparation stages.
Proper storage is important: use
containers and drip pans to store raw
food.
Proper hand washing is a must!
Proper Hand Washing
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Hot running water
Soap
Lather for 20 seconds or more
Wash hands, forearms, in between
fingers and under fingernails
Wash hands after each task, after
handling non-food items, sneezing,
coughing, or touching hair or face
Danger Zone
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Temperature between 40°-140°F
Time less than 2-4 hours.
Time is cumulative. Ex. Soup cooked,
cooled and reheated.
When reheating foods, bacteria is killed
at 165°, but toxins already produced
are not destroyed
Danger Zone, cont.
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Storage- store foods immediately,
clean shallow containers, label, keep
raw and cooked separated.
Keep hot foods hot, cold foods cold
when serving
Cooling- shallow containers, cut large
portions into smaller sections
Danger Zone, cont.
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Reheating- minimum of 165° for 15 seconds to
kill bacteria. If all safety procedures are followed,
food MAY be reheated and cooled more than
once.
Thawing- Best to thaw frozen food in the
refrigerator, wrapped in containers. Next best,
thaw in luke warm running water in sink or
microwave. Liquids do not need thawing
NEVER THAW AT ROOM TEMPERATURE!!!!
Cleaning and Sanitizing
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Clean- removal of soil or food particles.
Sanitize- using moist heat or chemical
agents to kill microorganisms.
Anything in contact with the mouth or
raw foods should be sanitized.
Kitchen Safety
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Health and Hygiene
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No food handling when ill
Keep burns or cuts covered with
waterproof bandage
Cover face when coughing or sneezing
Keep hair clean, pulled back or in hair net
Keep fingernails short, no polish
Keep hands away from face
Kitchen Safety, cont.
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Fire Safety
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keep equipment in good condition
Fire extinguisher available and working
Have exit routes clearly marked
Grease fire, use baking soda or salt, cover
with lid if able
Kitchen Safety, cont.
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Cuts
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Use knives properly and with respect
Cut with fingers curled under
Keep knives sharp and clean
Store knives properly
Use non-slip cutting boards
Use appropriate tool for the job
Kitchen Safety, cont.
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Falls
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Wipe up spills immediately
Keep shoes tied
Pick up debris from floor
Use step stool to reach objects over head
Kitchen Safety, cont.
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Shocks
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Keep equipment away from water
Keep cords in good condition
Burns
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Use dry pot holders only
Keep handles turned in