Chapter 6: Food Safety & Sanitation - PowerPoint Presentation

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Chapter 6: Food Safety & Sanitation

Preventing Food Bourne IllnessSlide2

Key TermsSlide3

Preventing Foodborne Illness

There are three main ways to prevent foodborne illness:

Personal Hygiene

Consists of the actions a person takes to keep his or her body and clothing clean and to remove pathogens

Sanitation

Consists of the actions taken to prevent and control disease

Proper Food Handling

Cleaning

is the physical removal of dirt and food from surfaces

Sanitizing

is the treatment of a clean surface with chemicals or heat to reduce the number of disease-causing microorganisms to safe levelsSlide4

Employee Practices

Stay home when sick

Keep fingernails short

Wash hands properly

Wash hands frequently

Bathe daily

Wear clean clothing

Do not wear jewelry

Keep hair restrained

Control sweat

Use gloves when directed

Use sanitary serving methods

One of the most common sources of food contamination is the hospitality employee.

Employee practices that prevent foodborne illness are generally called personal hygiene.

Good personal hygiene include:Slide5

Stay Home When Sick

Food service employees should never be on duty when they have diseases that can be transmitted through direct contact with food or other persons

Employees who show signs of illness should be reassigned or sent home

Signs of illness include:

Fever

Sneezing

Coughing

Vomiting

Diarrhea

Oozing burns and cutsSlide6

Keep Fingernails Short

Fingernails should be:

Trimmed

Filed

Maintained

This ensures that hand washing will effectively remove soil and bacteria from under and around them. Slide7

Wash Hands Properly

Hands easily pick up contaminants, such as bacteria from unclean surfaces, chemicals from cleaning products, or bacteria from the nose or mouth

There should be hand washing stations which include

Hot water

Cold water

Soap or detergentSlide8

Wash Hands Properly

Proper hand washing includes;

Vigorously rub surfaces of hands for 20 seconds

Clean under fingernails using a brush

Dry hands with a single paper towelSlide9

Wash Hands Frequently

Hands should be washed whenever you touch an unclean surface

Hands should be washed:

After using the restroom

Sneezing

Nose blowing

Wiping away sweat

Touching hair

Working with raw foods

Touching dirty surfacesSlide10

Bathe Daily

Personal cleanliness is important

Lack of personal cleanliness can;

Offend customers

Cause illnesses

Contaminate food or food surfacesSlide11

Wear Clean Clothing

Employees should always wear clean work clothes

Dirty clothing presents two problems:

Odor

Contamination by bacteria

Dirt can enter the business on an employee’s shoes or clothing

Ordinary dirt contains many microorganisms from sewage, fertilizer, or street dirtSlide12

Do Not Wear Jewelry

Jewelry should never be worn during food production or dishwashing

The following items can collect dirt and cause foodborne illness:

Rings

Watches

Bracelets

Necklaces

EarringsSlide13

Keep Hair Restricted

Caps, nets, or other hair restraints should be worn to prevent hair from falling into food

Hair should be kept clean

Dirty hair harbors pathogens and microorganismsSlide14

Control Sweat

Another common source of contamination is sweat.

Food handlers should be careful not to drip sweat onto equipment or into food products

A

food contact surface

is a surface that comes in contact with food. Slide15

Use Gloves When Directed

Many foodservice operations require the wearing of disposable gloves during food preparation or service

Bare hands can harbor bacteria

Gloves should be changed after every possible contamination

Hands must be washed before gloves are put on Slide16

Use Sanitary Serving Methods

All tableware and serving utensils must be handled in a sanitary way

Do not touch the eating surfaces of tableware when setting tables or when handling and storing utensils

Never touch food contact surfacesSlide17

Food Sources & Storage

Food and beverage businesses buy food products from many different sources

Once the food is purchased, it must be shipped to the restaurant, then storedSlide18

Sources

Each food source (supplier) has workers who handle food

Each of these places might cause contamination in the food they sell

Food sources must be reliableSlide19

Shipping

Reliable suppliers keep food products separate from general supplies during shipping

Reliable suppliers also:

Protect food packages from becoming damaged or torn

Ship products in vehicles that are clean Slide20

Storage

Food must be properly stored to prevent spoilage and contamination

The most important rule of storage is first in, first out (FIFO)

Store food in approved areas

Protect food from:

Dust

Flies

Rodents

Toxic materials

Unclean equipmentSlide21

Rodent & Insect Control

Pests such as rodents and insects can cause serious problems for restaurants

Insects and rodents can contaminate food, spread diseases, and destroy your property

Major ways to control pests are through:

Good housekeeping

Preventing entry

Proper disposal of trash

Use pesticides as a last resortSlide22

Equipment, Utensils, and Surfaces

Equipment

includes all the devices used to prepare food

Utensil

are all the small pieces of equipment used in the kitchen, plus all the items used to serve food to guests, including plates, glasses, and silverwareSlide23

Construction

The Food and Drug Administration (FDA) has set standards for equipment and utensils

The purpose of the standards is to make sure that the equipment and utensils are easy to clean and sanitize and safe to useSlide24

Cleaning vs. Sanitizing

Cleaning

is the physical removal of soil and food residues from surfaces of equipment, utensils, tables, and floors

Sanitizing

is the treatment of a surface with chemicals or heat to reduce the number of disease-causing organisms to safe levelsSlide25

Dishwashing

Dishwashing is one of the most important jobs in the food and beverage business

The purpose of dishwashing is to clean and sanitize equipment, dishware, and utensils

Dishwashing is a two-part process:

Clean

SanitizeSlide26

Food Handling

Food handling

most often refers to procedures that prevent the growth of bacteria in foods

The two basic rules of food handling are:

Keep cold foods cold

Keep hot foods hot

A

holding unit

is a piece of equipment that holds food at a specific temperature

A

thermometer

is a tool for measuring temperature

A thermostat is an automatic device that regulates the temperature of a piece of equipmentSlide27

Preparing Raw Food

Cross-contamination can occur when:

Raw food is placed on a surface, then cooked food is placed on the same surface

Cross-contamination takes place from:

Food to food transfer

Surface to surface transfer

Food to surface transfer

Not washing hands after handling each itemSlide28

Preparing Raw Food

Raw food often has small amounts of pathogens and other contaminants

Raw fruits and vegetables often have soil on them

Soil contains many microorganisms

A major danger when handling raw food is cross-contamination

Cross-contamination

is the transfer of microorganisms from one food item to anotherSlide29

Cooking

The first goal of cooking is to make it appetizing

The second goal of cooking is to destroy pathogens or reduce them to safe levels

The FDA temperature recommendations are minimum temperature and amount of time the food must be heldSlide30

Cooking

Food

Minimum Internal Temperature

Minimum Holding Time

Beef, Pork, Fish

145°F

15 seconds

Ground Meats, Sausage

155°F

15 seconds

Poultry, Stuffed Meats, Stuffed Pasta, Stuffing, Casseroles

165°F

15 seconds

FDA Minimum Internal Food TemperatureSlide31

Procedures to Prevent Cross-Contamination

Thoroughly clean raw food

Wash all fruits and vegetables

Prepare raw seafood, poultry, and meat on surfaces and with utensils that can be sanitized

Do not handle raw foods, including eggs, then touch cooked or foods that will not be cooked

Do not let raw foods drip on cooked foods in the refrigeratorSlide32

Cooling, Thawing, & Reheating

Cooling, thawing, and reheating are processes that take time and require food to go through the temperature danger zone

Special precautions must be taken to reduce the growth of bacteria during cooling, thawing, and reheatingSlide33

Cooling, Thawing, & Reheating

Process

Precautions

Steps

Cooling

Cool as quickly as possible

1. Place food in a clean stainless steel container

2. Place container in cold water or ice bath

3. Stir food during cooling

4. Cool until food reaches 40°F

Thawing

Keep food from reaching and staying in the temperature danger zone

Options

* Thaw in original wrapper in the refrigerator

* Thaw in original wrapper under cold running water in a sink

* Thaw in microwave

Reheating

Bring to 165°F as quickly as possible

Reheat only enough food to meet needs

Reheat liquids over direct heat

Reheat solid foods in a convection oven

Small portions can be reheated in a microwave

Never use a steam table to reheat foods. Slide34

Holding

Holding

can be defined as keeping potentially hazardous foods out of the temperature danger zone during the period while the food is waiting to be served to guests.

Safe handling for cold foods requires that they must be kept at 40°F or below

Safe holding for hot foods requires that they must be kept at 140°F or above after cookingSlide35

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