Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Spring 2000 Quarter
• April 3, 2000
• Don St. Hilaire

2
Todays Class

• Previous Class Highlights
• Review Organization of Textbook
• Discuss Major Topics of Chapters 3 and 4
• Summary

3
Previous Class Highlights

• Briefly Reviewed Syllabus
• ServSafe Introduction
• Discussed Major Topics of Chapter 1 Providing
  Safe Food and Chapter 2 The Microworld

4
ServSafe Coursebook-Overview

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

5
Unit I - The Sanitation Challenge

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

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Ch.3 - Contamination, Food Allergies, FBI -
Major Topics

• Types of Foodborne Contamination
• Biological Contamination
• Seafood Toxins
• Plant and Fungal Toxins
• Chemical Contamination
• Toxic Metals
• Chemicals and Pesticides
• Physical Contamination
• Food Allergies

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Ch.3 - Types of Foodborne Contamination

• Biological Contamination
• Chemical Contamination
• Physical Hazards

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Ch. 3 - Biological Contamination

• Foodborne intocxication occurs when a person eats
  a food containing a biological toxin
• Most of these biological toxins occur naturally
  and are not caused by the presence of
  microorganisms
• Some occur in fish as a result of their diet

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Ch. 3 - Seafood Toxins

• Ciguatera toxin occurs in certain predatory
  tropical reef fish such as amberjack, barracuda,
  grouper, and snapper
• These fish eat smaller fish which have eaten
  certain species of algae
• Cooking does not destroy the ciguatera toxin
• Shellfish may also contain toxins - Paralytic
  shellfish poisoning (PSP) is the most serious type

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Ch. 3 - Seafood Toxins cont.

• Cooking does not destroy shellfish toxins
• Scombroid poisoning occurs as a result of
  time-temperature abuse for the scombroid species
  of fish, such as tuna, mackerel, bluefish,
  skipjack, swordfish, and bonito
• Bacteria associated with the fish produce the
  toxin histamine

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Ch. 3 - Seafood Toxins cont.

• Scombroid poisoning is also known as histamine
  posioning
• May occur in other fish species such as
  mahi-mahi, marlin, and sardines
• The histamine toxin is not destroyed by cooking
  or freezing.

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Ch. 3 Seafood Toxins cont.

• Systemic fish toxins occur as a natural part of
  the fish pufferfish. Tetrodotoxin is contained
  in its liver, skin, and other organs
• Consumption of this toxin can produce rapid and
  violent death
• Cooking may not destroy this toxin

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Ch. 3 Seafood Toxins - General Practices

• Purchase fish from reputable suppliers who
  maintain strict time-temperature controls
• Refuse fish that have been thawed and refrozen
• Check temperature- must be 41 degrees F. or lower
  when delivered. Note this practice will not
  prevent scombroid intoxication
• Toxins are not living organisms, so cooking or
  freezing will not destroy them

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Ch. 3 - Plant and Fungal Toxins

• Most poisoning caused by plants result when toxic
  plants have been used in medicinal home remedies
• Rhubarb leaves, jimsonweed, root of water
  hemlock, snakeroot, honey produced by bees that
  gathered nectar from mountain laurel or
  rhododendrons
• Only commercially processed honey and properly
  cooked beans should be used

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Ch. 3 - Plant and Fungal Toxins cont.

• Some plants may be toxic in their raw state, but
  safe when properly cooked - examples are fava
  beans and red kidney beans
• Mushroom toxins- most cases of foodborne illness
  occur when toxic mushroom species are confused
  with edible mushroom species
• Cooking or freezing will not destroy the mushroom
  toxins - do not use wild mushrooms

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Ch. 3 - Plant and Fungal Toxins cont.

• All mushrooms should be purchased from approved
  suppliers
• See Exhibit 3d on page 3-6 for a summary of
  common biological toxins

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Ch. 3 - Chemical Contamination

• Chemical contaminants include toxic metals,
  pesticides, and chemicals
• Toxic metals include lead, copper, brass, zinc,
  antimony, and cadmium
• Acidic foods are stored in or prepared with this
  type of equipment, they can leach these metals
  from the equipment and contaminate the food item

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Ch. 3 - Chemical Contamination cont.

• Toxic Metals Example - storing tomato sauce in a
  copper pot or lemonade in a pewter pitcher or a
  galvanized (zinc-coated) tub could lead to
  foodborne illness from chemical contamination
• Use only food-grade utensils and equipment to
  prepare and store food

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Ch. 3 - Chemical Contamination cont.

• Beverage dispensing systems should be installed
  and maintained only by professionals
• Carbonated water can flow back into the copper
  supply lines, leach the copper, and contaminate
  the beverage
• Chemicals such as cleaning products, polishes,
  lubricants, and sanitizers can contaminate food
  if improperly used or stored - Follow directions

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Ch. 3 - Chemical Contamination cont.

• Follow the directions supplied by the
  manufacturer
• Store chemicals in a locked container away from
  food packaging, utensils, and equipment used for
  food
• Use original containers (preferred) or clearly
  and properly labeled containers
• Pesticides should only be applied by a trained
  Pest Control Operator (PCO)

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Ch. 3 - Chemical Contamination cont.

• See Exhibit 3f on page 3-8 for a summary

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Ch. 3 - Physical Contamination

• Results from the introduction of foreign objects
  into foods
• Common examples are glass, staples from cartons,
  metal shavings from cans, hair, dirt
• Contaminant could be a natural part of the food,
  bones in chicken or fish
• Close inspection during receiving, storing,
  preparation, and reuse is required

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Ch. 3 - Food Allergies

• A food allergy is the bodys negative reaction to
  a particular food or foods
• Most common food allergens include
• Milk and dairy products
• Egg and egg products
• fish, shellfish, wheat
• soy and soy products
• peanuts and other nuts

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Ch. 3 - Food Allergies cont.

• Some people are allergic to Common Food additives
  and Preservatives
• Sulfites - used to preserve freshness and/or
  color of certain foods
• Nitrites - preservatives used by the meat
  industry
• MSG (Monosodium Glutamate) - used to enhance
  flavor in packaged foods and it is on the federal
  governments GRAS (Generally Regarded as Safe)
  list

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Ch. 3 - Food Allergies cont.

• Symptoms include nausea, diarrhea, hives, loss of
  consciousness, headaches - dependent upon the
  allergen and the individual
• Train employees on how to inform customers of
  menu items that contain potential allergens
• Designate one person per shift to answer
  customers questions regarding menu items

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Ch. 3 - Food Allergies cont.

• Sauces and garnishes are often the source of
  allergic reactions - serve on the side
• Make sure all cookware, utensils, and tableware
  are allergen free to prevent cross contamination

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Ch. 4 The Safe Foodhandler- Major Topics

• How Foodhandlers Can Contaminate Food
• Diseases Not Transmitted Through Food
• Components of a Good Personal Hygiene Program
• Hygienic Hand Practices
• General Personal Cleanliness

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Ch. 4 The Safe Foodhandler - Major Topics Cont.

• Proper Work Attire
• Eating, Smoking, and Drinking Policies
• Policies for Reporting Illness and Injury
• Managements Role in a Personal Hygiene Program

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Ch. 4 How Foodhandlers Can Contaminate Food

• When they have diagnosed with a FBI
• Show symptoms of gastrointestinal illness
• When they have Infected lesions
• Live with or exposed to a person who is ill
• Touch anything that may contaminate their hands
• May be a carrier- Hepatitis A, Salmonella

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Ch. 4 Diseases Not Transmitted Through Food

• AIDS
• Hepatitis B

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Ch. 4 Components of a Good Personal Hygiene
Program

• Hygienic hand practices
• Maintaining personal cleanliness
• Wearing clean and appropriate uniforms and
  following dress codes
• Avoiding unsanitary habits and actions
• Maintaining good health
• Reporting illnesses

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Ch. 4 Hygienic Hand Practices

• Describes and demonstrate the 6 steps of proper
  handwashing
• See p. 4-4 to 4-5 Wet, Soap, Rub 20 seconds,
  Clean nails and between fingers, Rinse, Dry with
  single-use towel
• Hand sanitizers do not replace handwashing, wait
  until sanitizer dries before touching food

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Ch. 4 Hygienic Hand Practices Cont.

• When foodhandlers must wash their hands?
• After using the restroom, touching raw food,
  touching hair, face, or body, clothing or apron,
  anything that may contaminate hands
• After sneezing, coughing, or using handkerchief
  or tissue
• After using cleaning, polishing, or sanitizing
  chemicals
• After taking out the garbage or trash
• After smoking, eating, drinking, chewing gum

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Ch. 4 Hygienic Hand Practices Cont.

• What is Proper Hand care?
• Fingernails should be short, clean, unpolished
• How to handle cuts?
• Use clean bandages, gloves and finger cots
• What is the purpose of gloves and when should you
  change them?
• When soiled or torn, before beginning a new task,
  At least every 4 hours during continual use
  After handling raw meat

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Ch. 4 General Personal Cleanliness

• Bathe or shower before work
• Clean hair

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Ch. 4 Proper Work Attire

• Wear a clean hat or other hair restraint
• Wear clean clothing
• Remove aprons when leaving food-prep areas
• Wear appropriate shoes
• Remove jewelry

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Ch. 4 Eating, Smoking, and Drinking Policies

• Foodhandlers should eat, drink, chew gum, or use
  tobacco products only in designated areas
• Foodhandlers should never spit in the
  establishment
• See proper tasting process on page 4-10

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Ch. 4 Policies for Reporting Illness and Injury

• Managers must not allow foodhandlers to work if
  they have been diagnosed with a FBI
• Foodhandlers must not work with or around food if
  they have symptoms which include fever, diarrhea,
  vomiting, a sore throat, or jaundice
• Vaccination and effective handwashing can help
  prevent an outbreak of HepatitisA

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Ch. 4 Managements Role in a Personal Hygiene
Program

• Model proper behavior at all times
• Establish proper personal hygiene policies
• Train foodhandlers on personal hygiene policies
• Continuously supervise sanitary practices and
  retrain as necessary
• Job tasks and assignments should be planned to
  prevent the risk of cross-contamination

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Summary

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

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Assignment

• Review syllabus information and visit the web
  site for this class.
• Read Chapters 5 and 6 of the ServSafe Coursebook.
• Complete Homework Assignments 3