SANITARY FOOD HANDLING

IMPORTANCE OF FOOD SAFETY

RECAP • “Food safety has become a global concern.

• Every individual working in the foodservice profession needs to take it seriously, every working minute.” • -Richard Vergill • The Culinary Institute of America

SAFE FOOD • Heat • Cold • Time • Temperature • Wash-rinse sanitize • Hand-Washing

FOOD SAFETY • Safe food are foods that won’t make you sick or hurt you when you eat them.

• Food borne illness an illness that results from eating contaminated foods.

Food safety • Three potential hazards that can contaminate food and produce food borne illnesses: • Biological hazards • Physical hazards • Chemical hazards

Biological hazards • Biological hazards are the living organisms found in or on foods that can make us sick • Bacteria • Viruses • Parasites • Fungi (including mold)

Biological • Bacteria are single celled organisms that can live in food or water and also on our skin or clothing.

Viruses • Invade living cells including those in foods.

• The living cell is known as the host for the virus • A virus needs a host in order to reproduce.

Parasites • Multi-celled organisms that are far larger than either bacteria or viruses • Some can be seen without microscope • Reproduce on their own • Need a host to provide a home and nourishment

Fungi • Single-celled or multi-celled organisms • Mold and yeast are examples • Cheese and breads • Byproducts are toxins, alcohol, and gases that can cause food borne illness or food borne intoxications

Physical Hazards • Physical hazards are foreign objects usually large enough to see or feel while you are eating.

• Hair • A piece of a food’s packaging • A bandage • Metal, glass, etc

Chemical Hazard • Cleaning compounds, bug sprays, food additives and fertilizer • Toxic metals-mercury and cadmium are toxic metals that have found their way into our food and water

FAT TOM • Food • Acidity • Temperature • Time • Oxygen • Moisture

FAT TOM • Pathogen disease-producing organism such as viruses, bacteria, parasites or fungi • Referred to as Potential Hazardous Foods • FAT TOM stands for each of the conditions that pathogens need for growth

Danger zone • Pathogens multiply rapidly • 40-140 critical point 60-125

Contamination • Direct contamination food is received by the restaurant it already contains enough bacteria, fungi, viruses, or parasites to make you sick.

• Cross-contamination occurs when a food that is safe come in contact with biological, physical, or chemical contaminants while it is being prepared, cooked or served

Contamination • Most common type of contamination is raw food transferred to cooked or ready to eat foods

Grooming and Hygiene • Keeping yourself clean, well groomed, and healthy is a vital part of keeping foods safe from contamination 1. Hand Washing conscientiously and frequently 2. Disposable Gloves

GROOMING AND HYIGENE • Grooming- uniform is a potential sources of pathogens • Hair • Jewelry • Personal hygiene-sick stay at home so you don’t infect others

Cleaning and Sanitizing • Sanitizing means that you have used either heat or chemicals to reduce the number of pathogens on a surface to a safe level • Sanitizing solution, a solution made by mixing water and a chemical sanitizer.

Types of cleansing agents • Detergent • Degreaser • Acid cleaner • Abrasive cleaner

Types of Sanitizers • Chlorine • Iodine • Quaternary ammonium compounds

sanitary • Waste disposal • Recycle • Pest control

THE FLOW OF FOOD • Flow of food is the route food takes from the time a kitchen receives it to the time it is served to the customer.

• “The expression ‘from farm to table’ has as much to do with food quality as it does with food safety.

• Howard “Corky” Clark

Purchasing, Receiving, and Storing Food • Purchasing • Receiving 1. Perishable goods 2. Dry goods • Storing

Cooking Foods Safely • Preparing Foods Safely • Monitoring Food Temperature 1. Colored Cutting Boards 2. Yellow-poultry, red-meat, green vegetables,

Cooking food safely • Cooling foods safely • Thawing foods safely 1. In the refrigerator 2. Under running water 3. In the Microwave

Serving foods safely • Holding • Reheating

HAACP • FOOD-SAFETY SYSTEM IS A SYSTEM OF PRECAUTIONARY STEPS THAT TAKE INTO ACCOUNT ALL THE WAYS FOODS • CAN BE EXPOSED TO BIOLOGICAL, CHEMICAL, OR PHYSICAL HAZARDS

Standards and Inspections • FDA Food Code a document that is updated frequently updated to reflect new findings about keeping foods safe • Food-safety audit-health inspection

HACCP STEPS • Conduct a hazard analysis • Determine critical control points • Establish critical limits • Establish monitoring procedures • Identify corrective actions

HACCP • Establish procedures for record keeping and documentation • Verify that the system works