Sanitation and Safety

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Sanitation and Safety
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Foodborne illness

• Any illness that results from eating contaminated
  food.

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Consequences of improper food safety

• Lost profits
• Insurance increase
• Lawsuits
• Less business
• Damaged reputation
• Restaurant could fail

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3 Hazards that contaminate food

• Biological
• Physical
• Chemical

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Biological Hazards

• Bacteria
• Viruses
• Parasites
• Molds

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Bacteria

• Single celled organisms that live in food, on
  skin, and on clothing.
• 1 bacteria cell can become 10 billion in 10
  hours.
• Bacteria is destroyed by heat or cold.

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Viruses

• Invade living cells
• Continues to make other viruses

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Parasites

• Multi-celled organism that live in something else
  (host)
• Can be killed by freezing or cooking
• Example roundworm in pork
• When we eat infected food, our body then becomes
  the host for the parasite.

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Molds

• A type of fungus
• Can be slowed by cold, but not destroyed.
• Yeast is good type of mold.
• The fuzzy stuff on growing food, is the most
  common type of mold.

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Physical Hazards

• This refers to any foreign object in food.
• Examples hair, glass, packaging materials, bones

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Chemical Hazards

• When food is contaminated by chemicals that could
  in contact with food or get mixed in food.
• Examples cleaning products, bug sprays, food
  additives

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Potentially hazardous foods

• Foods that offer a friendly environment for
  pathogens
• Pathogens disease-producing organisms

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FAT TOM

• F Food
• A Acidity
• T Temperature
• T Time
• O Oxygen
• M Moisture

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Measuring moisture content

• Water activity (Aw) is a measurement of the
  amount of moisture available in food.
• Aw scale goes from 0 to 1.0
• Potentially hazardous foods have a measurement of
  .85 or higher.

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Sources of contamination

• Direct contamination
• Cross contamination

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Direct contamination

• Comes from food that is received already
  contaminated
• Example recall of tomatoes that contained
  Salmonella

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Cross contamination

• When food is contaminated during preparation,
  cooking or serving.
• This is most common type of contamination that
  can be prevented through proper handling
  techniques.

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Ways to prevent cross-contamintion.

• Personal hygiene and grooming
• Cleaning and sanitizing
• Waste disposal
• Pest control
• Proper storage of foods
• Preparation techniques
• Proper food temperatures

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Personal hygiene

• Personal hygiene is the best defense against
  contamination.
• Every licensed business is required to have a
  hand washing station.
• Hands should be washed using proper hand washing
  techniques. ( Sing Happy Birthday)
• Dont cook when you are sick.
• Cover open wounds and wear gloves.

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When should you wash?

• Whenever you come in the kitchen to cook.
• After using the bathroom.
• After sneezing.
• After touching your hair, face, or clothing.
• After eating, drinking, or smoking.

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• After taking off, or putting on a new pair of
  gloves.
• Before handling food that will not be cooked
  again or ready-to eat food.
• After handling garbage.
• After handling dirty equipment, dishes, or
  utensils.
• After touching raw meats, poultry, fish
• After caring for or touching animals.
• Anytime you change from one task to another.

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Grooming

• Wear a clean apron/uniform.
• Tie hair back.
• Remove jewelry

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Cleaning

• Remove soil or food particles from food products
• Remove soil or food particles from any surface
  that soiled food comes in contact with.
• Wipe counters often

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Sanitizing

• When any contaminate is destroyed either by heat
  (180 F) or chemical.
• A dishwasher would kill using heat.
• When washing dishes by hand use a 3 compartment
  sink.
• Wash, rinse, sanitize
• Dishes should air dry.

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How to properly wash dishes

• Place plug properly in sink (not upside down) Be
  sure that the plug is in tightly so that water
  does not leak out.
• Fill the sink to 2/3 full with water as hot as
  you can handle. You may need to let the water
  run and get hot first before putting the plug in.
• Squirt a small amount of dish soap into the
  running water.

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• Dishes should be washed using a clean dish cloth.
• Soap should be rinsed from the dishes under
  running hot water or by dipping in a sink of hot
  water.
• Dishes are then placed in a drying rack to dry.
  Either a plastic mat or a heavy dish towel should
  be under the drying rack.

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Cleaning when done

• Once all dishes are washed, check to see if any
  counters or the stove needs to be wiped off.
• Remove the drain plug and let the water drain
  out.
• As the water is draining, run the garbage
  disposal for a minute.
• When water is drained out, rinse the sink out so
  that no food particles or soap is left.
• Used dish cloths and towels should be placed in
  the washing machine.

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Waste Disposal

• Trash should be thrown away immediately.
• Trash cans should be changed on a regular basis.

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Pest Control

• Pests can carry pathogens.
• To prevent pest
• Keep kitchen area clean
• Store food properly
• Keep food off floor
• Establish a pest management system

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Pest Management

• Maintain the kitchen so pests cant get in.
• Take care of waste properly.
• Use pesticides to eliminate pests.

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Storing Foods

• Refrigerator should be kept at 36-40 F.
• Freezer should be kept at -10 to 0 F.
• Dry storage should be 50-70 F.
• FIFO First in--first out. Date foods so that
  the oldest foods are used first.
• Raw foods should be stored below cooked foods.
• Drippy foods should be kept in containers.

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Preparing Foods

• Beware of cross contamination.
• Use specific cutting boards for specific tasks.
• Red for meat, green for produce, blue for
  seafood, yellow for poultry
• Keep sanitizing solution handy.

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Cooking Foods

• Foods should be cooked to the appropriate
  temperatures and held at these temperatures.

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Cooling Foods

• Foods need to be cooled to below 41 F as soon as
  possible using one of the following methods.
• 1-stage method cool food within 4 hours.
• 2 stage method cool food to 70 F within 2 hours
  and then cool to 41F within 4 hours for a total
  cooling time of 6 hours.

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3 ways to Thaw Foods

• In the refrigerator this is the slowest, but
  safest way
• Under running water or in water water should be
  changed frequently so the temperature remains at
  approximately 70 F.
• In the microwave this should only be used when
  food will be cooked immediately.

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Holding Foods

• Holding refers to keeping prepared foods at the
  right temperature until they are served.
• Hot foods should be above 135 F
• Cold foods should be below 41 F
• Foods that have been in the danger zone longer
  than 2 hours should be thrown out. Foods that
  have been kept longer than 2 hours are referred
  to as time temperature abused foods.

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Reheating Foods

• Foods should be reheated to the proper
  temperature and than held.
• The greater the surface area and the shallower
  the layer, the more rapidly food will heat.

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HACCPHazard Analysis Critical Control Point

• This is a food safety system that is used to
  reduce or eliminate the risks from contamination
  hazards.
• There are 7 steps of the HACCP.

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• Conduct a hazard analysis by developing a
  flowchart of food from the dock to the dish.
• Determine the critical control points.
• Find where to prevent, eliminate, and reduce
  hazards.
• Establish critical limits.
• Make sure equipment operates at the proper
  temperatures.
• Have thermometers accurately calibrated.
• Know the proper temperatures for foods.

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• Establish monitoring procedures.
• Keep a logbook of time and temperature for foods
  that are handled.
• Identify corrective actions
• Discard food, reject shipments
• Establish procedures for record keeping and
  documentation
• Time/temp. logs, checklists, forms
• Develop verification system
• Check to see if plan is working, make
  modifications if needed.

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Agencies that insure proper food handling

• Local Health Departments
• Do food safety audits
• License establishments
• FDA - Food and Drug Administration
• Create food-code document of sanitation standards
• Not a federal law or regulation but guidelines

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Working Safely

• Vent steam away from face
• No knives in dish water
• Warn coworkers when you have something hot or
  sharp
• Clean up spills right away
• Handle sharp items carefully
• Hold knife pointed down and close to your side
  when walking.

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Fire Safety

• Watch for worn cords
• Know how to properly put out grease fires use
  baking soda, smother, take the pan off the heat
• Dont overload outlets
• Note where fire extinguishers are and how to
  properly use.

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PASS to use a fire extinguisher

• P pull pin
• A aim low
• S squeeze trigger
• S sweep side to side