Transcript Cooking Safety and Sanitation - Williamstown Independent Schools

2015-2016
COOKING SAFETY AND
SANITATION
Why safety first?
 1 in 6 Americans get sick from consuming
contaminated foods or beverages
 Over 3,000 deaths
 48 million get sick
 128,000 hospitalizations
Food-borne Illness
Disease carried or
transmitted to people by
food
People Based Hazards
 Food handling
 Time and temperature abuse
 Cross-contamination
 Poor hygiene
 Improper cleaning and sanitizing
Food borne Microorganisms
 Salmonella: found on poultry and eggs
 Listerosis: found on deli meat, ready to eat
meats
 Botulism: found in improperly canned can-
goods, baked potatoes, and honey
 Hepatitis A: found in feces
 Staphylococcus: found on humans
underneath their fingernails and in nostrils
Food borne Microorganisms
 Trichinosis: found in pork
 Yeast: pink and/or bubbly, found in sour
cream and jelly
 Ecoli: primarily in beef or mishandled produce
 Shigellosis: found in potato salad, tuna,
shrimp, and mac-n-cheese
Potentially Hazardous Foods
 PHF: support rapid growth of microorganisms
 Every 20 minutes bacteria double
 Foods have naturally occuring bacteria living
on them that are there to break down the
food
 There are a list of characteristics of PHF’s that
you can remember by the acronym FAT TOM
FAT TOM
 F: FOOD
 Meat origin foods that are raw or heat treated
 Plant origin foods that are heat treated
 A: Acidity
 4.6 – 7.5 ideal for bacteria growth
 High acidity neutralizes the bacteria
 Acid will eat the protein
 T: Temperature
 40⁰ or colder
 140⁰ or hotter
FAT TOM
 T: Time
 Food can be in the danger zone for a maximum of
2-4 hours before becoming hazardous
 O: Oxygen
 Allows bacteria to grow
 Wrap food products tightly to eliminate exposure
to oxygen
 M: Moisture
 Bacteria need moisture to grow
Danger Zone
Temperatures at which
bacteria multiplies rapidly
When is it cooked safely?
 Poultry and stuffing : 165⁰
 Pork: 145⁰
 Beef, lamb, and seafood: 145⁰
 Rare beef: 135⁰
 Hamburger (ground beef): 165⁰
Cross contamination
Transferring of bacteria
from person or object to
another
Cross contamination
 Lather Up
 Always wash hands, cutting boards, dishes, and
utensils with hot, soapy water after they come in
contact with raw meat, poultry, and seafood
 Safely separate
 Separate raw meat, poultry, and seafood from
other foods in your grocery shopping cart and in
your refrigerator
Cross Contamination
 Seal It
 To prevent juices form raw meat, poultry, or
seafood from dripping onto other foods in the
refrigerator, place these raw foods in sealed
containers or plastic bags
 Marinating Mandate
 Sauce that is used to marinate raw meat, poultry,
or seafood should not be used on cooked foods,
unless it is boiled before applying
Use a Dish Cloth not a
Sponge!
 Sponges contain approximately 7.2 billion
germs
 That is the equivalent to smearing an 8 oz
raw piece of chicken breast on your surface
 We use dish towels because we can wash
them after each use
 What is the correct way to disinfect a sponge?
 Microwave
Difference between Clean and
Sanitize
 Clean: no visible dirt or gunk
 Wash surface with soap and water
 Sanitize: remove all harmful organisms
 Use 180⁰ water
 Use sanitizer liquid (bleach, 409, etc)
Setting up your sinks
Hot Soapy
Water
Hot Water
How to wash dishes by hand
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Collect all your dishes
Scrape dishes to clear food
Rinse dishes and categorize
Wash dishes in category order
Rinse dishes
Place in drying rack and repeat with next category
Dry your dishes
Put dishes away
Empty your sinks and remove all food particles
Clean sink and put all cloths in laundry basket
 Why do you sort dishes?
 Clean them cleanest to dirtiest
 Why should you use very hot water?
 Kills microorganisms