Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Robert Palmer JD Don St. Hilaire

2
Todays Class

• Previous Class Highlights
• Review Organization of Textbook
• Discuss Major Topics of Chapters 5 and 6
• Summary

3
Previous Class Highlights

• Discussed Major Topics of Chapter 3
  Contamination, Food Allergies, and Foodborne
  Illness and Chapter 4 The Safe Foodhandler

4
ServSafe Coursebook-Overview

• Unit I - The Sanitation Challenge - Completed
• Unit II - The Flow of Food Through the Operation
• Unit III - Clean and Sanitary Facilities and
  Equipment
• Unit IV - Sanitation Management

5
Unit II - The Flow of Food Through the Operation

• Chapter 5 - Purchasing and Receiving Safe Food
• Chapter 6 - Keeping Food Safe in Storage
• Chapter 7 - Protecting Food During Preparation
• Chapter 8 - Protecting Food During Service
• Chapter 9 - Principles of a HACCP System

6
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics

• Choosing a Supplier
• Discuss and review quality standards for
  selection
• Rejecting Shipments
• Discuss step-by-step procedures for rejecting a
  shipment
• Take the same care in receiving products as you
  would in purchasing something for yourself

7
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Accepting Deliveries Quality Standards
• Discuss quality standards and general receiving
  guidelines

8
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Receiving and Inspecting
• Review the accept or reject criteria for each
  food as presented in the text
• What are the subtle differences presented in the
  acceptable and unacceptable photos for each food
• Importance of developing a trained eye for
  inspecting various food items

9
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Receiving and Inspecting
• Sight is only one of several ways to inspect
  food. All senses should be involved in the
  inspection process
• Discuss grading and inspection stamps
• Discuss shellstock identification tags and the
  establishments requirements related to them

10
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Processed Foods - Refrigerated and Frozen
• All frozen foods should be delivered frozen
• All frozen foods should be checked for signs of
  thawing and refreezing
• The importance of inspecting packages for tears
  or holes and checking use-by dates

11
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• MAP, Vacuum-Packed, and Sous Vide Foods
• Define and describe examples of various foods in
  this category.
• Foods in this category must be handled the same
  way as potentially hazardous foods
• Review receiving criteria for each type of
  packaged food

12
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Dry and Canned Products
• Discuss criteria for proper receiving of dry and
  canned products
• Dry products often attract pests. All canned
  foods must be carefully checked for damage.

13
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Aseptically Packaged and UHTs
• Discuss receiving and storage procedures for
  these products. Once these products are opened,
  they must be refrigerated.

14
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Monitoring Time and Temperatures
• Review the temperature danger zone
• Explain the four-hour rule as it relates to foods
  in the temperature danger zone.
• The four hours is cumulative. The four hours
  include the time during delivery, receiving,
  preparation and cooking, and begins again after
  cooking.

15
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Thermometers
• Discuss types of thermometers
• Rules for Using Thermometers
• Discuss the characteristics of both bi-metallic
  and digital thermometers
• Identify the various parts of the bi-metallic
  thermometer.
• When is it necessary to calibrate thermometers
• What is the proper use and care for thermometers?
• Discuss the importance of sanitizing thermometers
  between uses.

16
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• How to Calibrate Thermometers
• Two accepted methods of calibrating thermometers
• Describe the Ice- point method
• Describe the Boiling-point method
• Note changes due to elevation
• How to Check Temperatures of Deliveries
• Discuss the various ways to check temperatures
  during the delivery process

17
Ch. 6 Keeping Food Safe In Storage - Major Topics

• Storage Guidelines
• List and review general guidelines for proper
  storage
• Review quality and safety reasons for using the
  FIFO method
• Stress the importance of maintaining correct
  temperatures and avoiding the temperature danger
  zone.

18
Ch. 6 Keeping Food Safe In Storage - Major Topics
Cont.

• Types of Storage
• Review the various types of storage found in
  establishments
• Storage Techniques (Refrigerated Storage, Freezer
  Storage, Deep-Chill Storage, and Dry Storage)
• Discuss techniques for various types of storage
• Cooked and ready-to-eat foods must be stored
  above raw meats to avoid cross-contamination

19
Ch. 6 Keeping Food Safe In Storage - Major Topics
Cont.

• Storing Specific Foods
• Discuss the critical storage requirements of
  individual foods
• Stored product temperature
• Storage handling recommendations
• Required record keeping for specific products

20
Summary

• Reviewed highlights of previous class
• Discussed Major Topics of Chapter 5 Purchasing
  and Receiving Safe Food and Chapter 6 Keeping
  Food Safe in Storage