Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• October 5, 1998

2
Todays Class

• Previous Class Highlights
• Review Chapter 2 The Microworld
• Chapter 3 Contamination and Foodborne Illness
• Introductions -Chapter 4 The Safe Foodhandler
• Personal Hygiene video
• Class Summary

3
Previous Class Highlights

• Discussed Chapter 1 Providing Safe Food
• Introductions
• Briefly discussed Chapter 2 The Microworld
• Watched Video-Introduction to Food Safety
• Assignment 1 is due today- Please turn this in
  now.

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge
• Part II The Flow of Food through the Organization
• Part III Clean and Sanitary Facilities and
  Equipment
• 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
Chapter 1 Providing Safe Food

• What People Expect
• Challenge to Food Safety
• Foodborne Illness and Outbreak
• Critical Offenses
• Potentially Hazardous Foods
• 8 most frequently cited factors

7
Ch. 1 - Providing Safe Food cont.

• What is Sanitation?
• Clean
• Sanitary
• Sterile
• Factors involved in Food Safety
• Food
• People
• Equipment and Facilities

8
Ch. 1 - Providing Safe Food cont.

• Hazard Control Food Safety Programs
• HACCP
• S.A.F.E.
• Key point of these systems
• Emphasis on the food itself and how it flows
  through the operation from purchasing through
  serving.

9
Ch. 1 - Providing Safe Food cont.

• Food Quality Standards
• Safety
• Appearance
• Chemical Properties
• Texture
• Consistency
• Nutritional Values
• Flavor

10
Ch. 1 - Providing Safe Food cont.

• Role of the Foodservice Manager
• Importance of Attitude
• Four Major Objectives
• Establish HACCP -based sanitation program
• Train, motivate, and supervise employees
• Inspect, Verify, and Revise, if necessary
• Cooperate with local public health officials

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Ch. 1 - Providing Safe Food cont.

• Dollars and Sense
• Profitability
• Regulation
• Liability
• Who is especially susceptible?
• Customers and Goodwill

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Ch. 1 - Providing Safe Food cont.

• Marketing Sanitation
• Internal Marketing
• External Marketing
• Chapter Summary
• Case in point

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Introductions

• Importance of Networking
• CPHA meeting and tour, HMC E-Board elections
• Scholarship info. - Building 79 Room 108
• Name
• How long have you been at Cal Poly?
• Major
• Meet and Identify at least three classmates

14
Chapter 2 - The Microworld

• Three Hazards to Safe Food
• Biological
• Bacteria
• Viruses
• Parasites
• Fungi - Yeasts and molds
• Chemical
• Physical

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Ch. 2 - The Microworld- Biological Hazards-
Bacteria

• Bacteria - a living organism made up of a single
  cell
• Cause illness in two ways pathogens or discharge
  toxins
• Spore Forming and Vegetative Stages
• vegetative - developing nonspore stage
• spores do not reproduce but are difficult to
  destroy

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Ch. 2 - The Microworld- Biological Hazards-
Bacteria cont

• Growth Pattern
• Lag Phase - Most control during this phase
• Log Phase
• Stationary Phase
• Decline Phase
• Time and Temperature are the key factors
• Toxins
• Mobility

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Ch. 2 - Biological - Bacteria -Reproductive
Conditions

• F - Food - Warm protein rich
• A - Acidity - 4.6 to 9.0 (6.6 - 7.5)
• T - Time - less than 4 hours
• T - Temperature - 40 - 140 F (60-110)
• O - Oxygen- aerobic, anaerobic, facultative
• M - Moisture - 0.85 or above

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Ch. 2 - The Microworld- Biological Hazards-
Viruses

• Cannot reproduce outside of a living cell
• Vary in their reaction to heat and cold
• Do Not require potentially hazardous foods to
  survive
• Do Not increase in number while they are in food
• Outbreaks most often tied to poor personal
  hygiene or a contaminated water supply

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Ch. 2 - The Microworld- Biological Hazards-
Parasites

• Live on or inside of a host to survive
• Trichinella spiralis - best known
• roundworm prefers mammals
• usually associated with pork
• Anisakis roundworm - fish related parasite
  infection

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Ch. 2 - The Microworld- Biological Hazards- Fungi

• Vary in size from single cell to giant mushrooms
• Found naturally in air, soil, plants, animals,
  water, and some food
• Molds- grow quickly on almost any foods, at
  almost any storage temperature and under almost
  any conditions

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Ch. 2 - The Microworld- Biological Hazards- Fungi
cont.

• Molds - spores used for reproduction- affect the
  quality of food
• Mold toxins are heat-stable and not destroyed by
  normal cooking methods
• Freezing prevents growth but does not kill
• Discard foods with molds that are not a natural
  part of the items

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Ch. 2 - The Microworld- Biological Hazards- Fungi
cont.

• Mold is a natural part of certain cheeses
• FDA guidelines - Mold can be cut away if
• The cheese does not have holes
• Unrefrigerated cheese has one inch beyond the
  molded cheese removed
• Refrigerated cheese has one-half inch beyond the
  molded cheese removed
• FDA guidelines will help ensure food quality

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Ch. 2 - The Microworld- Biological Hazards- Fungi
cont.

• Yeasts - require sugar and moisture for survival
• Often consume sugar and moisture from food
  products while spoiling the food in the process.
  (jellies and honey)
• Recognize- presence of bubbles, alcoholic smell
  or taste
• Can be killed by heating food products to 136 F
  for 15 minutes

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Ch. 2 - The Microworld

• Benefits from Micro-organisms
• aid in digestion
• antibiotics
• yeasts used in bread and beer
• Chapter Summary
• Case in point

25
Video -Introduction to Food Safety

• Explain why food safety is important
• Identify the causes of foodborne illness
• Define micro-organism
• contamination
• cross-contamination
• Discuss time and temperature abuse
• Explain the flow of food

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Chapter 3 Contamination Foodborne Illness

• Define Contamination
• Establish Multiple Barriers to Bacterial Growth
  (FAT-TOM)
• Biological Hazards
• Chemical Hazards
• Physical Hazards

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Ch. 3 - Contamination FBI - Biological Hazards

• Foodborne Infection
• Foodborne Intoxication
• Foodborne Toxin-Mediated Infection

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Infections
• Reservoir
• Host
• Carrier
• Review Exhibit 3.1 on page 35
• Note if a disease is a Foodborne infection,
  intoxication, or toxin-mediated infection.

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• For each Foodborne Illnesses note
• Symptoms
• Causative agent
• Source
• Foods involved
• Control measures

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Infections
• Salmonellosis
• Shigellosis
• Listeriosis

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Intoxications
• Staphylococcal Food Intoxication
• Bacillus Cereus
• Botulism

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Toxin-Mediated Infection
• Clostridium Perfringens
• Hepatitis A a Viral Disease
• Emerging Pathogens - define
• Campylobacter Jejuni - foodborne infection
• Escherichia coli 0157H7- infection or
  intoxication
• Norwalk virus- viral agent

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Parasitic Diseases
• Trichinosis - pork or wild game
• Anisakiasis - fish
• Fish Toxins- designated poisonous for two
  reasons- production or food supply
• Ciguatera - not destroyed by cooking
• Scombroid intoxication-histamine poisoning
• Plant Toxins

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Ch. 3 - Contamination FBI - Chemical Hazards- 5
Kinds

• Pesticides
• Foodservice Chemicals
• Additives and Preservatives - MSG, Sulfites,
  Nitrites, Irradiation
• Metal-Lined Containers
• Toxic Metals

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Ch. 3 - Contamination FBI - Physical Hazards

• A physical hazard is the danger posed by the
  presence of particles or items that are not
  supposed to be a part of a food product.
• examples include glass, staples, toothpicks, and
  possible tampering.

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Ch. 3 - Contamination FBI - Summary

• Biological Hazard is most serious risk
• Foodborne infection, intoxication, and
  toxin-mediated infection
• Basic control measures
• use food from approved sources,
• store, cook, and cool foods properly,
• prevent cross-contamination,
• and personal hygiene

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Ch. 3 - Contamination FBI - Summary cont.

• Chemical hazards
• Physical hazards
• Case in point

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Chapter 4 The Safe Food Handler

• The Danger in and Around Us
• Staphylococci
• Shigella
• Clostridium Perfringens
• Salmonella
• Hepatitis A

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Ch. 4 The Safe Food Handler cont.

• Building an Effective Personal Hygiene System
• Hiring the New Employee
• Personal Hygiene Standards and Policies
• Prohibited Habits and Actions
• Managements Responsibility
• Supervision for Sanitation

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Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• Hiring the new employee
• A complete job description
• Well-designed application form
• Relevant questions
• Allow enough time
• Personal Hygiene Standards and Policies should be
  easily understood and uniformly enforced

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Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• When should hands be washed
• Proper Handwashing techniques
• See page 64 - note the 20 seconds in step 4
• Cuts and Abrasions, Hair washing, bathing.
• Proper working uniforms and work clothes
• Hair Restraints and Jewelry

42
Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• Prohibited Habits and Actions
• tobacco use and gum-chewing
• eating or tasting food
• Managements Responsibility
• Adequate facilities
• Job assignments
• Training

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Ch. 4 The Safe Food Handler continued

• Supervision for Sanitation
• Supervising Employees
• Excluding ill or infected employees
• Employees with Aids
• Self-Supervision
• Set a good example

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Ch. 4 The Safe Food Handler - Summary

• Importance of Clearly written standards and
  policies
• Importance of handwashing
• Role and Responsibilities of Management
• Case in point

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Class Summary

• Highlighted Chapter 1 Providing Safe Food
• Reviewed Chapter 2 The Microworld
• Beware of the Hazards exercise
• Discussed Chapter 3 Contamination and Foodborne
  Illness
• Discussed Chapter 4 The Safe Foodhandler
• Assignment for Wednesday

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Video - Personal Hygiene

• Why is Personal Hygiene important?
• What are the elements of Personal Hygiene?
• What is considered Proper Attire?
• What are proper handwashing techniques?
• What are the guidelines for personal habits and
  food safety
• Are there any other points to remember?

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Assignment

• Review Chapters 3 and 4 and your notes.
• Assignment for next class is to read Chapters 5
  and 6 of the Applied Foodservice Sanitation book.
• Assignment 2 Multiple Choice Questions are due
  on a Scantron on Monday

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Beware of Hazards

• Form groups of three to four people.
• Close your books and put away your notes.
• Review the questions on the handout.
• Appoint a spokesperson and scribe.
• As a group take 5 to 7 minutes to answer all 20
  questions.
• Each group will be asked to answer the questions.