Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Wednesday, October 14th

2
Todays Class

• Previous Class Highlights
• Review Ch 8 Preparation and Serving
• Video Receiving and Storage
• Discuss Ch. 9 Sanitary Facilities Equipment
• Maybe Highlight Chapter 10 Cleaning Sanitizing
• Class Summary

3
Previous Class Highlights

• Briefly Reviewed Reviewed Ch. 4 Safe
  Foodhandler Ch. 5 HACCP
• Reviewed Ch. 6 Purchasing Receiving
• Discussed Ch. 7 Food Safe in Storage
• Highlighted Ch. 8 Protecting Food in Preparation
  and Serving

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge- Completed
• Part II The Flow of Food through the
  Organization- Finish Today
• Part III Clean and Sanitary Facilities and
  Equipment - Start Today
• Part IV Accident Prevention and Crisis Prevention
• Part V Sanitation Management

5
Part I The Sanitation Challenge

• Chapter 1 Providing Safe Food
• Chapter 2 The Microworld
• Chapter 3 Contamination and Foodborne Illness
• Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation

• Chapter 5 Establishing the Foodservice Safety
  System
• Chapter 6 Purchasing and Receiving Safe Food
• Chapter 7 Keeping Food Safe in Storage - Review
  Today
• Chapter 8 Protecting Food in Preparation and
  Serving - Review Today

7
Part III Clean and Sanitary Facilities and
Equipment

• Chapter 9 Sanitary Facilities and Equipment
  Discuss Today
• Chapter 10 Cleaning and Sanitizing Highlight
  Today?
• Chapter 11 Organizing a Cleaning Program
• Chapter 12 Integrated Pest Management

8
Chapter 6 Purchasing and Receiving Safe Food

• Sources of Safe Food
• Using a Thermometer
• Receiving and Inspecting Food
• Rejecting Shipments
• Spoilage within the Food Service Facility
• Summary

9
Chapter 6 Purchasing and Receiving Safe Food

• Learn General rules for inspection of food as it
  arrives at a foodservice establishment
• Identify Governmental programs to help ensure a
  safe food supply
• Identify specific signs for spoilage in food
  products.

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Chapter 6 Purchasing and Receiving Safe Food

• Using a Thermometer
• Choosing the right thermometer
• Numerically scaled, easily readable, and accurate
  to or - 2 F
• Most versatile is the bi-metallic stemmed
  thermometer which should be at least 5 inches
  long with the lower 2 inches being the sensing
  area
• Do not use Mercury-filled or glass thermometers
• Use only NSF foodservice approved thermometers

11
Chapter 6 Purchasing and Receiving Safe Food

• Fish
• highly susceptible to deterioration
• packed in crushed or flaked, self-draining ice at
  temperatures between 32 and 40 F
• Appearance-bright red, moist gills, clear bulging
  eyes, firm and elastic flesh, do not have a
  noticeably strong, fishy odor.
• Frozen fish for raw or lightly cooked
  consumption- no indications of thawing

12
Chapter 6 Purchasing and Receiving Safe Food

• Shellfish - 2 basic categories- Crustacea
  Molluscan Bi-Valve
• Can be shipped live, fresh, frozen, whole,
  in-shell, or shucked.
• shipped live - must be alive upon delivery and
  packed in nonreturnable containers- show signs of
  movement
• FDA requires shell stock ID tags - 90 days after
  delivery for clams, mussels, oysters

13
Chapter 6 Purchasing and Receiving Safe Food

• Fresh Produce- be careful of bruising
• Check cartons for insect infestation
• Taste fruits
• Identify current spoilage and that it will spoil
  in a very short time
• see Appendixes A and B

14
Chapter 6 Purchasing and Receiving Safe Food

• Dairy Products
• must be pasteurized
• Grade A quality
• Sweetish Taste
• Temperature below 40 F
• Odor absorption possibilities
• Cheese - government standard of identity
• ingredients used, max. moisture, min. fat,
  pasteurization

15
Chapter 6 Purchasing and Receiving Safe Food

• Frozen Foods
• Temperature should not be above 0 F
• Exception is ice cream 6 to 10 F
• Canned Foods- Botulism possibilities
• Test for swelled top or bottom
• Leakage, flawed seals, rust, dents
• see pages 111 112
• Never taste-test goods with these characteristics

16
Chapter 6 Purchasing and Receiving Safe Food

• Dry Foods
• must be kept dry
• appearance
• test cereal or flour for insects or insect eggs
  by sprinkling a little product on brown paper
• look for webbing in the product or small holes in
  the package

17
Chapter 6 Purchasing and Receiving Safe Food

• Aseptic and Ultra-Pasteurized Packaged Foods
• heat treated and free of pathogenic
  micro-organisms
• Grade A milk and dairy products that are labeled
  UHT and whose package instructs, keep
  refrigerated after opening have been aseptically
  packaged.
• check temperatures upon delivery

18
Chapter 6 Purchasing and Receiving Safe Food

• Modified-Atmosphere Packaged Foods (MAP)
• involve processes that usually result in an
  oxygen-free atmosphere in the package (vacuum
  packaging and sous vide)
• conditions can encourage growth of anaerobic
  pathogens such as Clostridium botulinum
• purchase only from approved suppliers
• inspect packages follow manuf. instructions

19
Chapter 6 Purchasing and Receiving Safe Food

• Rejecting Shipments
• Identify what is wrong with the delivery
• Reject the order tactfully, but firmly
• Obtain an adjustment or credit
• Spoilage with the Foodservice Facility
• Definitions- Spoilage, Contamination
• When in doubt, throw it out

20
Chapter 6 Purchasing and Receiving Safe Food

• Summary
• Purchasing safe food supplies -possible CCP
• Management's responsibility to make sure a
  complete inspection is done
• Importance of a thermometer color, texture, and
  temperature of items
• Identify problems and properly reject shipments
• Case in point -Describe

21
Chapter 7 Keeping Food Safe in Storage

• Quality of most food does not improve over time -
  relationship to cost control
• Fundamental principles of storage
• Elementary rules for use of refrigerators,
  freezer, and dry-storage facilities
• Appropriate storage procedures for most common
  foods

22
Chapter 7 Keeping Food Safe in Storage

• Storage Principles
• FIFO- dating system
• Keep out of TDZ (40-140 F)
• Store in proper areas
• Keep all goods in clean, undamaged wrappers and
  packages
• Keep storage areas clean and dry
• Keep food transportation vehicles clean

23
Chapter 7 Keeping Food Safe in Storage

• Types of Storage
• Refrigeration
• Deep Chilling - short periods of time
• Freezer Storage
• Dry Storage

24
Chapter 7 Keeping Food Safe in Storage

• Refrigeration
• Raw foods below Ready-to-eat foods
• air circulation - no overloading- keep the door
  closed
• the lower the product temperature, the longer the
  shelf life (define)
• Each type of refrigerator serve one purpose
• Temperature- 40 or below , specifics see page
  121, use a hanging thermometer

25
Chapter 7 Keeping Food Safe in Storage

• Deep Chilling
• increase shelf life by storing certain foods for
  a short time period at temperatures of 26 to 32 F
• poultry, meat, and seafood are examples
• Freezer storage
• should not be used to freeze chilled foods
• temperatures at 0 F or below
• food quality may deteriorate over time

26
Chapter 7 Keeping Food Safe in Storage

• Freezer Storage continued
• only frozen or pre-chilled foods should be put
  into the freezer
• FIFO
• Defrosting Reach-in Freezers
• Visible thermometer Air Flow
• Wrap or package in moisture-proof material or
  containers

27
Chapter 7 Keeping Food Safe in Storage

• Dry Storage
• Temperatures of 60 to 70 F (50 F is ideal)
• Relative humidity of 50 to 60 percent
• Thermometer and Hygrometer
• FIFO, tightly covered containers
• Clean up spills immediately, nothing on floor
• Do not store trash or garbage cans in food
  storage area

28
Chapter 7 Keeping Food Safe in Storage

• Storage of Specific Items
• See Appendixes C and D
• Meat - note processed meats should not be frozen
  unless delivered frozen
• Poultry is more perishable than meat, should be
  used within 3 days of receipt
• Do not wash eggs
• Only crushed or flaked ice should be used for fish

29
Chapter 7 Keeping Food Safe in Storage

• Storage of Specific Items cont.
• Dairy products- absorb odors
• Fruits most kept best in refrigerator except for
  apples, avocados, bananas, and pears
• USDA recommends citrus fruits at 60 to 70 F
• Vegetables 40- 45 F , humidity 85-95
• Potatoes, sweet potatoes, eggplants, rutabagas,
  mature onions, and hard-rind squash at 60 F

30
Chapter 7 Keeping Food Safe in Storage

• Modified Atmosphere Packaged Foods
• Vacuum Packaging 38 F or below- shelf life
• Sous Vide - sealed then cooked - FDA license-
  product specific temp. - 32 to 38 F
• New-Generation Foods- store below 40 F
• Canned Goods 50 to 70 F, 50 to 60 RH
• Clean cans, see Appendix E
• Baking Supplies Grain Products

31
Chapter 7 Keeping Food Safe in Storage

• Summary
• Refrigerators - walk-ins reach-ins - short term
• Freezers - hold foods for long-term
• Dry Storage key factors temperature,
  ventilation, absence of insects rodents, and
  dryness
• Case in point - Describe

32
Video - Receiving and Storage

• How to use a Thermometer and take Temperatures?
• How to accept or reject a shipment?
• What are the types of Storage?
• How to store Chemicals?

33
Chapter 8 Protecting Food in Preparation and
Serving

• At this point in the flow of foods the greatest
  risk for contamination and temperature abuse
• Control time potentially hazardous foods remain
  in the Temperature Danger Zone
• Sanitary service of foods
• Protection of food in central kitchens and other
  units

34
Chapter 8 Protecting Food in Preparation and
Serving

• Time Temperature principle- exposure time adds
  up with each stage of handling and serving
• Thaw foods properly (freezing does not kill
  bacteria)
• Under refrigeration at less than 40 F
• Under potable running water at 70 F or below
• In a microwave

35
Chapter 8 Protecting Food in Preparation and
Serving

• Preparation and Cooking at the Correct
  Temperature - Cooking is a CCP
• Conventional cooking procedures cannot destroy
  bacterial spores nor inactivate their toxins
• Temperatures reached without an interruption of
  the cooking process
• Check temp. before end of cooking process

36
Chapter 8 Protecting Food in Preparation and
Serving

• Avoid the accumulation of hazards
• Handling Batters and Breading
• pasteurized egg products
• small batches and thoroughly cook
• discard leftover breading or batter
• Preparing Eggs and Egg-based mixtures
• no pooling, use pasteurized for products that are
  not heated to 140 F or above

37
Chapter 8 Protecting Food in Preparation and
Serving

• Preparing protein salads and sandwiches
• Chill ingredients first
• small batches and refrigerate
• Serving Food in a Sanitary Manner
• Hand and utensil placement - kitchen and serving
  employees
• Holding hot foods - 140 F or above, stir, cover
• Reheat cooled foods to 165 F

38
Chapter 8 Protecting Food in Preparation and
Serving

• Self-Service Operations
• Food bars- use a clean plate each time
• no use of bare hands or eating in line
• product rotation - do not mix replacement items
  with items already on the food bar
• keep products out of the temp. danger zone
• Other Service Considerations -Dairy, packaged
  foods, bread, rolls, crackers

39
Chapter 8 Protecting Food in Preparation and
Serving

• Protecting previously prepared foods
• Cooling food safely - distance to center is the
  greatest influence on the cooling rate
• nature of food
• food containers and covering
• agitation or stirring
• type of refrigerator

40
Chapter 8 Protecting Food in Preparation and
Serving

• Cooling Methods
• Ice-Water bath with frequent stirring
• Shallow pans - product depth two inches
• Steam-jacketed kettles
• use thermometers cut foods into smaller pieces
• Never mix leftover foods with fresh foods
  reheat previously prepared foods more than once

41
Chapter 8 Protecting Food in Preparation and
Serving

• Protecting Food in Central Kitchens in Mobile,
  temporary, and vending units
• primary rules of sanitation and HACCP apply
• use containers and vehicles specifically designed
  for transportation purposes
• Temporary units - generally less than 14 days
• Availability of potable water
• Vending machines - automatic shut-off

42
Chapter 8 Protecting Food in Preparation and
Serving

• Ten rules of safe Foodhandling
• require strict personal hygiene
• ID all potentially hazardous foods on menu
• Use approved sources
• Use extreme care in storing and handling
• Keep raw foods separate from ready-to-eat
• Avoid cross-contamination

43
Chapter 8 Protecting Food in Preparation and
Serving

• Ten rules of safe food handling cont.
• Cook or heat-process food to recommended
  temperatures
• Store or hold foods below 40 F or above 140 F
• Heat leftovers quickly to an internal temperature
  of at least 165 F within 2 hours
• Rapidly cool cooked food in shallow pans in a
  refrigerator or ice water bath with agitation

44
Chapter 8 Protecting Food in Preparation and
Serving

• Summary
• Importance of Time and Temperature principle
• Customers can be a source of contamination
• Special precautions by operators of mobile units,
  temporary installations
• Ten rules of Safe Foodhandling
• Case in point

45
Whats Cooking?

• Each person - write at least one question for
  each topic listed below from Ch. 5-8, include
  answer page
• ID when to accept or reject a food shipment
• Recognize the principles of proper storage
• ID personal hygiene practices essential for
  foodservice employees
• List temp. safe Foodhandling of potentially
  hazardous foods -flow of food - rec. to serving.

46
Whats Cooking?

• Form groups of three to four people. Appoint a
  spokesperson and scribe.
• As a group take 5 to 7 minutes to select at least
  6 and no more than 8 questions to present.
• Each group will defend its answers.
• Turn in your list of group questions and names of
  group members.

47
Chapter 9 Sanitary Facilities and Equipment

• Construction of walls, floors, and ceilings for
  easy maintenance and cleaning
• Arrangement and design of equipment and fixtures
  to comply with sanitation standards
• Design of utilities to prevent contamination and
  to make cleaning and sanitizing easier
• Proper solid waste management to avoid
  contaminating food and attracting pests

48
Chapter 9 Sanitary Facilities and Equipment

• Sanitary Design and the Law Plan Review
• First requirement is cleanability
• Layout
• Food-contact surface
• Food-splash surface
• Plan review is essential prior to construction
• Consider menu, service methods, hours of
  operation, and guest turnover

49
Chapter 9 Sanitary Facilities and Equipment

• Interior Construction Design
• Flooring importance of resiliency, porosity, and
  coving (see pages 161-162 for materials)
• Walls and Ceilings cleanability, noise
  reduction, smooth, nonabsorbent, easily cleanable
  materials, nontoxic paints
• Dry Storage slatted shelves, avoid overcrowding,
  no exposure to direct sunlight, no water lines,
  ventilation ducts, or steam pipes

50
Chapter 9 Sanitary Facilities and Equipment

• Interior Construction and Design cont.
• Toilet and Lavatory Construction separate
  restrooms for employees and diners, disposable
  paper towels
• Equipment standards established by UL and 6
  general features of NSF International
• cleanability, rounded edges, smooth surfaces,
  nontoxic food surfaces, waste removable

51
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Cutting Boards- nontoxic Food grade, hard rubber
  or acrylic blocks -high risk of
  cross-contamination -include cleaning
  sanitizing on flowcharts and recipe descriptions
• Dishwashing Machines 2 types- high
  temperature(models single tank, conveyor,
  carousel) and chemical sanitizing (models
  batch-type, dump recirc., door, nondump

52
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Clean-in-place self draining and capable of
  complete evacuation
• Refrigerators and Freezers two types walk-in
  reach-in stainless steel, cleanability, drain,
  and inside safety release. see pages 170-171
• Cook-Chill Equipment Blast chiller cool foods to
  37 F within 90 minutes- Tumble chiller for
  viscous or liquid foods

53
Chapter 9 Sanitary Facilities and Equipment

• Arrangement and Installation of Equipment
• see exhibit 9.10 on page 173-175
• types portable, immobile, cantilever mounted
• Utilities- 2 goals provide without contaminating
  and resources to meet cleaning needs
• Water Supply - potable, hot water (recovery rate-
  booster heater 180 F for heat sanitizing)

54
Chapter 9 Sanitary Facilities and Equipment

• Equipment continued
• Utilities-Water Supply continued
• Plumbing- greatest challenge is cross-connection
• backflow
• back-siphonage
• Importance of air-gap as a prevention device see
  page 178 for requirements
• Sewage- label inflow and outflow pipes

55
Chapter 9 Sanitary Facilities and Equipment

• Equipment -Utilities continued
• Electricity- meet power needs- check plugs, cords
  and outlets
• Lighting - foot-candle -
• at least 20 foot candles over food prep.,
  tableware, equipment washing areas
• positioning to avoid casting shadows
• covers in case of breakage

56
Chapter 9 Sanitary Facilities and Equipment

• Ventilation - removal of steam, smoke, grease,
  and heat from food preparation areas and
  equipment - 5 functions
• reduce possibility of fires
• eliminate condensation airborne contaminants
• reduce accumulation of dirt
• reduce odors, gases, fumes mold growth(RH)

57
Chapter 9 Sanitary Facilities and Equipment

• Garbage Disposal- garbage is wet waste
• containers must be leakproof, waterproof, easily
  cleanable, pest-proof, and durable
• stored on or above a smooth, nonabsorbent surface
• accumulate only in designated areas remove from
  food-prep. ASAP
• Clean frequently- hot, cold water with drain

58
Chapter 9 Sanitary Facilities and Equipment

• Solid Waste Management - dry, bulky trash
• reduce volume through pulpers, mechanical
  compacting, source reduction, recycling, and
  waste-to-energy incineration (municipal)
• Train employees to eliminate waste, evaluate
  packaging, initiate a source reduction,
  participate in local recycling programs,
  identify a hauler who will take recyclables to
  recycling areas

59
Chapter 9 Sanitary Facilities and Equipment

• Summary
• Importance of design and equipment
• Built-in sanitation through construction of
  floors, walls, and ceilings, choice and placement
  of equipment, and planning of utilities.
• NSF International- UL
• Case in Point - Beverages

60
Class Summary

• Briefly reviewed Ch. 6 Purchasing, Reviewed Ch.
  7 Safe in Storage, Ch. 8 Preparation and
  Serving
• HACCP Video- Whats Cooking exercise
• Discussed Chapter 9 Sanitary Facilities and
  Equipment
• Class Summary and Assignment

61
Assignment

• Review Chapters 9 and 10 and your notes.
• Assignment for next class is to read Chapters 11
  and 12 of the Applied Foodservice Sanitation
  book.
• Assignment 4 Multiple Choice Questions are due
  on a Scantron on Monday