Transcript Good Personal Hygiene/Health Procedures

Sanitation
Procedures
When dining in a restaurant, you probably take for
granted the safety of the food preparation, handling,
and storage. Most of the time, this trust is wellfounded, because the local health department’s
mandatory inspections process makes sure all
restaurants follow established guidelines.
What are some of the basic things that restaurant
employees have to do to ensure the food safety?
Physical Hazards
Are foreign objects, usually large enough to
see or feel while you are eating. They are
usually responsible for injuries, such are
chipped tooth.
• A hair
• A piece of packaging
• A piece of metal
• A piece of glass
Chemical Hazards
• Example – Cleaning products, bug sprays,
food additives, and fertilizers.
• Symptoms from eating chemically
contaminated food can often be felt
immediately, can include hives, swelling of
the lips, tongue, and mouth, difficulty
breathing or wheezing.
Biological
• This includes viruses, parasites, fungi and
bacteria.
• Some plants, mushrooms and seafood carry
harmful toxins
Common Illnesses Caused by
Foodborne Hazards
• Campylobacter – a bacterial pathogen. Lives in the
intestines of healthy birds and raw poultry. Symptoms –
fever, diarrhea, and abdominal cramps.
• Salmonella – bacterium in the intestines of birds, reptiles
and mammals and raw eggs. Symptoms – fever, diarrhea
and abdominal cramps.
• E, Coli – bacterial pathogen found in cattle. Humans
usually get from cattle feces. Symptoms – severe and
bloody diarrhea, and painful abdominal cramps.
• Norwalk Virus – very common, but rarely diagnosed.
Symptoms – vomiting, diarrhea. Spreads easily.
Personal Hygiene
• Wear clean clothes and cover them with clean
apron.
• Remove dangling jewelry, roll up long sleeves.
• Tie back hair.
• Wash hands, wear rubber or plastic gloves if you
have an open would on your hand.
• Do not sneeze or cough into the food.
• DO NOT TOUCH YOUR FACE, HAIR OR ANY
OTHER PART OF YOUR BODY WHILE
WORKING WITH FOOD.
When working in a kitchen environment, you
should wash your hands at the following times
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Arrive at work or return after a break
After using the restroom
After you sneeze or cough
After touching face, hair or clothing
After you eat, drink or smoke
Before handling food
After handling garbage
After touching raw meat, poultry, or fish
Attire that Promotes Food Safety
• Hairnets
• Disposable gloves
Proper Food Temperatures
• The most important factors in food safety
• DANGER ZONE 41° to 135°.
• Water boils at 212° Fahrenheit or 100°
Celsius.
• Internal temperature for raw meat, poultry°,
and seafood is 40 °.
Storing Food
• Refrigerator should be 35 to 40 degrees
• Different spots in the home refrigerator have very different
temperature
• The door, store only items that do not spoil when warmer than 41
degrees. Ex. Butter, sodas, ketchup, mustard
• Coldest area is near the bottom. Store all meats on shelf but not in
drawer.
• Fresh herbs do better in warmer temps, so store on top shelf or outside
refrig. If kitchen is below 70 degrees.
• Use drawers at the bottom to store most produce
• DO NOT store tomatoes or tropical fruits (bananas, pineapples, citrus)
in refrigerator.
Thawing Frozen Foods
• Best way to thaw is in the refrigerator
• Next place in cold water or under running
cold water
• Microwave for small portions
Thawing Food Safely
• Place food in the refrigerator where it will
thaw slowly. Be sure packages of thawing
food do not leak onto other foods.
• For faster thawing, put the package in a
watertight plastic bag and submerge it in
cold water. Change the water every 30
minutes. The cold slows down the growth
of bacteria as the food thaws.
Using The Microwave for Thawing
• Use a microwave for quick, safe defrosting.
• Follow the manufacturer’s directions.
• Foods thawed this way should be cooked
immediately.
Food Handling Guidelines
• Cook food to the proper internal temperature or
until thoroughly cooked.
• When microwaving, take steps to ensure even,
thorough cooking.
• Do not leave food out more than two hours at
room temperature or more than one hour if the
temperature is above 90º F.
• Do not add more food to a serving dish of food
that has been out for a while. Instead, use a clean
dish.
How does food become unsafe?
• Purchase food from unsafe sources
• Cooking food at inadequate temperatures
• Holding food at incorrect temperatures (41135)
• Using contaminated equipment
• Poor personal hygiene
Time Temperature Abuse
• Food is not held or stored at the correct
temperature
• Food is not cooked or reheated enough to
kill pathogens
• Food is not cooled the correct way.
Important Prevention Measures
Controlling time & temperature
Preventing cross-contamination
Personal Hygiene
Purchase form approved reputable suppliers
What pathogens need to grow
FAT TOM
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F - Food (carbohydrates or proteins)
A - Acidity (little or no acidity)
T - Temperature (between 41-135)
T - Time (4 hours will make someone sick)
O - Oxygen
M - Moisture
Time-Temperature ,Poor personal hygiene,
Cross-contamination
• A package of raw chicken breasts is left out at room
temperature.
• Time-Temperature
• A foodhandler sneezes on a salad.
• Poor personal hygiene
• A foodhandler cooks a rare hamburger
• Time-Temperature
• A foodhandler scratches a cut, and then continues to make
a sandwich
• Poor personal hygiene
Time-Temperature ,Poor personal hygiene,
Cross-contamination
• A foodhandler leaves the restroom without
washing her hands
• Poor personal hygiene
• A foodhandler cuts up raw chicken, He then uses
the same knife to chip carrots for a salad
• Cross-contamination
• Why are elderly people at a higher risk for foodborne
illnesses
• Their immune systems have weakened with age
• The 3 categories of food safety hazards are
• biological, physical, & _________
• Chemical
• For a foodborne illness to be considered an “outbreak” a
minimum of how many people must experience the same
illness after eating the same food?
• 2
• The 3 keys to food safety are practicing good
personal hygiene, preventing cross-contamination,
and
• Time-temperature control
• According to the CDC, the 5 common causes for
foodborne illnesses are failing to cook food
adequately, holding food at incorrect
temperatures, using contaminated equipment,
practicing poor personal hygiene, &
• Purchasing food from unsafe sources
Foods most likely to become
unsafe
• Milk & dairy products
• Beef, Pork & Lamb
• Fish
• Baked potatoes
• Soy Protein
• Sliced Melons, cut tomatoes, cut leafy green veggies (lettuce, collard greens)
• Eggs
• Poultry
• Shellfish & Crustaceans
• Cooked rice, beans, & vegetables
• Sprouts
• Untreated garlic-and-oil mixtures
These foods have a natural potential for contamination because of the way
They are grown, produced or processed.
Hepatitis A
• Is usually ready to eat food or shellfish
• Symptoms – fever, nausea, weakness,
abdominal pain, jaundice
• Prevention – Keep employees with jaundice
out of operation, wash hands, purchase
shellfish from reputable supplier
Norovirus
• Linked with ready-to-eat food
• Symptoms – vomiting, diarrhea, nausea,
abdominal cramps
• Prevention – wash hands, keep infected
employees out of operation
Quiz
• What virus?
– Linked with ready-to-eat food
– Found in feces of infected people
– Mild fever and general weakness
Hepatitis A
What virus is linked with ready-to-eat food
Found in feces of infected people
Hand washing prevents
Norovirus