Transcript ProStart Chapter 2

ProStart Chapter 2
Year One
Preparing
and Serving
Safe Food
Foodborne Illness
Illness carried or transmitted to
people by food.
Outbreak: 2 or more people get sick
after eating the same food.
Impact on Restaurant
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Loss of customers and sales
Loss of prestige and reputation
Negative media exposure
Legal suits resulting in lawyer & court costs
Increased insurance premiums
Lowered employee morale
Employee absenteeism
Staff retraining
Microorganisms
Living, single-celled, organisms that cause
food spoilage and illness and can be
transferred from hands and surfaces to
other food and surfaces.
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Microorganisms
• Bacteria: multiply rapidly in food, produce toxins
in foods.
• Virus: do not grow in food, but transported on
food.
• Parasites: organisms that need to live inside a
host to survive.
• Fungi: molds are highly adaptable organisms
that grow quickly. Yeast is a type of fungus that
needs sugar and moisture to survive.
• Toxins: carried by some fish.
FATTOM
Barriers to Bacterial Growth
F
Food
A
Acidity
High Acidity
Good
T
Temperature
41-135
Danger Zone
T
Time
4 hours
O
Oxygen
Most Need It
M
Moisture
Potentially Hazardous Foods
Other Hazards?
Chemical- Cleaning supplies, pesticides, metal
poisoning (acid and lead, copper, brass or zinc)
Physical- Glass, metal shavings, toothpicks,
staples, jewelry, pastry brushes
Best way to keep food safe
Personal
Hygiene
How do Food Handlers
Contaminate Food??
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Having a foodborne illness
Having wounds
Having contact with a person who is ill
Touching hair, face, body
Touching anything that may contaminate their
hands
• Having symptoms of illness
• Eating, drinking, smoking or chewing gum while
preparing or serving food
Proper Hand Washing Techniques
Watch this…
http://www.webmd.com/video/dirty-truthhandwashing
Cross Contamination
When microorganisms are transferred from
one surface to another. #5
Prevention:
1. Sanitize workstation, cutting
boards and utensils.
2. Don’t allow ready-to-eat food to
touch surfaces that have touched
raw meat, seafood & poultry.
3. If using the same table to prep raw and ready to eat food
– SANITIZE between each product.
FIFO
When storing Food
First In
First Out
HACCP
Hazard Analysis
Critical Control
Point
The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers,
suppliers, size of operation, employees) Flow of Food – every step of the
way
2. Identify critical control points (prevent contamination, prevent contaminants
from surviving, prevent further growth of contaminants)
3. Set up procedures for CCP – observe and measure, wash hands, wash
surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat
properly.
4. Monitor CCP – who and how often
5. Take corrective action – heat food, throw out, reject
shipment
6. Verify that the system works – check logs,
observe employees
7. Establish procedures for record keeping and
documentation
Clean vs. Sanitary
Free of visible soil, such Reducing the number of
as dirt, dust and food
microorganisms on a
waste.
clean surface to safe
levels.