Transcript Chapter 6 Sanitation Procedures Objective • Apply the principles of time and temperature when handling food © Goodheart-Willcox Co., Inc.

Chapter 6
Sanitation
Procedures
Objective
• Apply the principles of time and
temperature when handling food
© Goodheart-Willcox Co., Inc.
Time and Temperature Principle
• Temperature and time must be controlled
to protect food from contamination
– Temperature. Make sure food is either above
or below the temperature danger zone [41°F–
135°F (5°C–57.2°C)] whenever possible
– Time. Limit the time food is in the
temperature danger zone to no more than
four cumulative hours
© Goodheart-Willcox Co., Inc.
Time and Temperature Principle
• Time and temperature
control is crucial
during thawing,
cooking, hot holding,
cooling, storing, and
reheating
© Goodheart-Willcox Co., Inc.
Thawing
• The Food and Drug Administration (FDA)
suggests three ways to thaw food safely:
1. Thaw the product under cold running water
2. Thaw the product in the refrigerator
3. Cook product directly from a frozen state
without first thawing
© Goodheart-Willcox Co., Inc.
Cooking
• Food must be cooked to internal
temperatures high enough to kill
pathogens
• Place an instant-read thermometer in the
center, or thickest part of the food to get a
temperature reading
© Goodheart-Willcox Co., Inc.
Cooking
• FDA recommends minimum internal
temperatures
– 165°F (73.9°C) for poultry, stuffings/stuffed
food products, and leftovers
– 155°F (68.3°C) for hot-held eggs, and ground
meats and fish
– 145°F (62.8°C) for whole muscle meats and
fish, and raw eggs that are broken and
immediately cooked to order
© Goodheart-Willcox Co., Inc.
Hot Holding
• According to the FDA,
food must be held at
an internal
temperature of at
least 135°F (57.2°C)
• Warming ovens and
steam tables are
designed for hot
holding
© Goodheart-Willcox Co., Inc.
Cooling
• Cooked foods
– Cool from 135°F (57.2°C) to 70°F (21°C) in
two hours or less
– In less than a total of six hours, the food must
be cooled to 41°F (5°C) or less
• Foods prepared from ingredients at room
temperature
– Cool to 41°F (5°C) within four hours
© Goodheart-Willcox Co., Inc.
Cooling
• Techniques for chilling food safely and
rapidly
– Place food in shallow pans
– Place the container of hot food in an ice
water bath and stir frequently
– Place food in a blast chiller or other rapid
cooling equipment
© Goodheart-Willcox Co., Inc.
Storing
• Store potentially hazardous food at or
below 41°F (5°C)
• Freezer temperatures below 0°F (-17.8°C)
stop pathogen growth
• All coolers and freezers should have a
thermometer installed or placed within the
unit
© Goodheart-Willcox Co., Inc.
Reheating
• Reheated food must be heated to an
internal temperature of 165°F (73.9°C)
within two hours
• Food may be reheated only once
© Goodheart-Willcox Co., Inc.
Objective
• Summarize how cross-contamination
occurs and how to prevent it
© Goodheart-Willcox Co., Inc.
Cross-Contamination
• Cross-contamination is one of the largest
sources of foodborne illness
© Goodheart-Willcox Co., Inc.
Cross-Contamination
• Ways to prevent cross-contamination
– Wash hands properly and often throughout
the workday
– Clean and sanitize utensils between tasks
– Never store raw products above cooked or
prepared products
– Cover everything that goes into the
refrigerator
© Goodheart-Willcox Co., Inc.
Objective
• Explain the difference between clean and
sanitary
© Goodheart-Willcox Co., Inc.
Clean Versus Sanitary
• There is a difference between clean and
sanitary
• Biological hazards are often not visible to
the naked eye
• A kitchen can look clean and still be
unsanitary
© Goodheart-Willcox Co., Inc.
Clean Versus Sanitary
• Food-contact surfaces must be cleaned
and sanitized before food preparation
takes place
© Goodheart-Willcox Co., Inc.
Step One: Cleaning
• Remove any visible dirt, grime, or pieces
of food
• Use hot water and detergents or grease
cutters
• Clean all food-contact surfaces after
completing a task and before starting a
new one
© Goodheart-Willcox Co., Inc.
Step Two: Sanitizing
• Sanitizing kills pathogens
• Two sanitizing strategies are
– Heat sanitizing: food-contact surfaces must
be heated to at least 180°F (82.2°C) for 30
seconds
– Chemical sanitizing: uses an assortment of
chemicals to kill pathogens
© Goodheart-Willcox Co., Inc.
Objective
• Apply proper procedures when cleaning
and sanitizing food-contact surfaces in the
kitchen
© Goodheart-Willcox Co., Inc.
Cleaning and Sanitizing the
Whole Kitchen
• Each type of food-contact surface requires
a slightly different technique for cleaning
and sanitizing
• Categories of food-contact surfaces
– Work surfaces
– Small equipment and dishes
– Large equipment
© Goodheart-Willcox Co., Inc.
Work Surfaces
• Clean and sanitize counters and
workstations
– when a task is completed
– after four hours of continuous work
– after an item such as a box of produce has
contaminated the worktable
• Chemical sanitizers are commonly used
on work surfaces
© Goodheart-Willcox Co., Inc.
Technique: Sanitizing a Counter
or Worktable
1. Clear table or countertop for cleaning.
Dirty objects must be cleaned and
sanitized separately.
© Goodheart-Willcox Co., Inc.
Technique: Sanitizing a Counter
or Worktable
2. Wash table with
hot water and
detergent. Apply
pressure to
remove any dirt
or stuck-on food.
© Goodheart-Willcox Co., Inc.
Technique: Sanitizing a Counter
or Worktable
3. Rinse table using hot water and a
clean towel.
© Goodheart-Willcox Co., Inc.
Technique: Sanitizing a Counter
or Worktable
4. Apply sanitizer using a spray bottle or a
sanitizing bucket. Dilute the sanitizer following
manufacturer’s specifications.
5. Allow to air-dry.
© Goodheart-Willcox Co., Inc.
Small Equipment and Dishes
• Clean and sanitize dishes and small
equipment after each use or every four
hours of continuous use
• Dishes and small equipment are cleaned
and sanitized in dishmachines or threecompartment sinks
© Goodheart-Willcox Co., Inc.
Technique: Using a Dishmachine
1. Presoak flatware to loosen encrusted
food.
© Goodheart-Willcox Co., Inc.
Technique: Using a Dishmachine
2. Scrape or use a highpowered sprayer to
remove any visible
pieces of food off
dishes, equipment,
flatware, or glassware
before placing into the
machine.
© Goodheart-Willcox Co., Inc.
Technique: Using a Dishmachine
3. Place the items
to be washed in
the appropriate
dish rack.
© Goodheart-Willcox Co., Inc.
Technique: Using a Dishmachine
4. Load the rack into the dishmachine.
5. When the cleaning and sanitizing
cycles are complete, remove from the
dishmachine and allow to air-dry.
© Goodheart-Willcox Co., Inc.
Technique: Using a
Three-Compartment Sink
1. Scrape large food particles from dirty
equipment into a garbage can or
disposal. If needed, wipe excess
grease from item with disposable
towels first.
© Goodheart-Willcox Co., Inc.
Technique: Using a
Three-Compartment Sink
2. Fill first compartment
with hot water and
detergent. It may be
necessary to wear
protective gloves if the
hot water or detergent
irritates the skin.
Change water once it
becomes dirty, greasy,
or cool.
© Goodheart-Willcox Co., Inc.
Technique: Using a
Three-Compartment Sink
3. Fill middle sink with hot water. Rinse
equipment from the first sink in the
middle sink. Change water once it
becomes slightly dirty or cool.
© Goodheart-Willcox Co., Inc.
Technique: Using a
Three-Compartment Sink
4. Fill third sink with a chemical sanitizer and
water dilution following manufacturer’s
instructions. Leave equipment in the
sanitizing sink for the specified time. Heat
sanitizing is rarely used in the threecompartment sink since the water must be
over 180°F (82.2°C). It is difficult to keep
water at this temperature and can be
dangerous for workers.
© Goodheart-Willcox Co., Inc.
Technique: Using a
Three-Compartment Sink
5. Place sanitized equipment on the drain
board next to the sanitizing sink to airdry. A drying rack may be necessary
for certain items.
© Goodheart-Willcox Co., Inc.
Large Equipment
• Clean and sanitize large equipment after
each use or after four hours of continual
use
• You should receive training before
cleaning large equipment for the first time
© Goodheart-Willcox Co., Inc.
Technique: Cleaning and Sanitizing
Large Equipment
Do not clean any equipment until you
have been trained on its use and cleaning.
1. Unplug electrical equipment before
beginning to clean.
© Goodheart-Willcox Co., Inc.
Technique: Cleaning and Sanitizing
Large Equipment
2. Wear cut-resistant gloves if washing a
sharp piece of machinery like a slicer
or grinder.
© Goodheart-Willcox Co., Inc.
Technique: Cleaning and Sanitizing
Large Equipment
3. Disassemble equipment as needed.
Clean and sanitize small parts in a
dishmachine or three-compartment sink.
© Goodheart-Willcox Co., Inc.
Technique: Cleaning and Sanitizing
Large Equipment
4. Wash with hot water and detergent to
remove visible grime and pieces of food.
© Goodheart-Willcox Co., Inc.
Technique: Cleaning and Sanitizing
Large Equipment
5. Rinse with hot water.
6. Dry using a clean towel or paper towels.
7. Sanitize using sanitizing solution.
Follow manufacturer’s instructions to
determine dilution.
© Goodheart-Willcox Co., Inc.
Objective
• Explain the various aspects of personal
hygiene that are important in foodservice
© Goodheart-Willcox Co., Inc.
Personal Hygiene
• Good personal
hygiene will help you
avoid being a source
of contamination in
the kitchen
© Goodheart-Willcox Co., Inc.
• Personal hygiene
applies to
–
–
–
–
–
hands
hair
bathing
clothing
smoking, drinking, and
eating
– illness
Hands
• Avoid contamination by
– properly washing your hands with
antimicrobial soap
– wearing disposable gloves
– keeping hand injuries bandaged and covered
– keeping fingernails short
– cleaning fingernails with a fingernail brush
© Goodheart-Willcox Co., Inc.
Technique: Proper Hand Washing
1. Use water that is as hot as is comfortable—at
least 110°F (43.3°C).
© Goodheart-Willcox Co., Inc.
Technique: Proper Hand Washing
2. Roll up sleeves and wet your hands. Add
antimicrobial soap and lather hands, including
the backs and wrists, and up to the elbows.
© Goodheart-Willcox Co., Inc.
Technique: Proper Hand Washing
3. Scrub for 20 seconds and use a nailbrush to
scrub under fingernails. Wash well between
fingers.
© Goodheart-Willcox Co., Inc.
Technique: Proper Hand Washing
4. Rinse under hot, running water.
© Goodheart-Willcox Co., Inc.
Technique: Proper Hand Washing
5. Dry hands and arms with a single-use
paper towel or air dryer. Do not dry
hands on a communal towel or apron.
6. Use paper towel to turn water off and
open bathroom door, then throw towel
away.
© Goodheart-Willcox Co., Inc.
Hair
• Hair restraints
– prevent foodservice workers from touching
their hair while working
– keep hair out of food
– can be anything from a chef hat to a hairnet
• Beards should be well trimmed or covered
with a beard net
© Goodheart-Willcox Co., Inc.
Bathing and Clothing
• Foodservice workers should bathe daily
before coming to work
• When they arrive at work, foodservice
employees should put on a clean uniform
• Heavily soiled uniforms should be
changed
© Goodheart-Willcox Co., Inc.
Smoking, Drinking, and Eating
• Smoking, drinking, and eating are not
allowed in the professional kitchen
• Wash hands after smoking, eating, or
drinking
• Use a disposable or sanitized spoon to
taste food
© Goodheart-Willcox Co., Inc.
Illness
• Foodservice workers should not work if
they have a contagious illness
• Notify your supervisor if you are ill
• Illnesses resulting from certain foodborne
pathogens should be reported to local
health departments
© Goodheart-Willcox Co., Inc.
Objective
• Understand the importance of proper pest
control and waste management to food
safety
© Goodheart-Willcox Co., Inc.
Insect and Rodent Control
• The most important step in pest control is
to keep a clean and sanitized facility
• Insects and rodents spread biological
hazards through their urine and feces and
with their feet and bodies
• Many city or county health departments
require regular visits from a pest control
operator (PCO)
© Goodheart-Willcox Co., Inc.
Waste Control
• Garbage is a breeding ground for bacteria
and attracts insects and rodents
• Garbage containers must be routinely
emptied and cleaned
• Always wash your hands after handling
garbage
© Goodheart-Willcox Co., Inc.
Objective
• Summarize how a HACCP plan works
© Goodheart-Willcox Co., Inc.
Hazard Analysis Critical Control Point
• A Hazard Analysis Critical Control Point
(HACCP) plan analyzes food-handling
procedures in order to reduce the risk of
contamination
• HACCP tracks potentially hazardous
foods from delivery to consumption
© Goodheart-Willcox Co., Inc.
Hazard Analysis Critical Control Point
• Steps in food handling that are critical
control points (CCP) must be identified
• CCPs are often
– the cooking step at which sufficiently high
internal temperatures kill pathogens
– the length of time a product is held in storage
and at what temperature
© Goodheart-Willcox Co., Inc.
Objective
• Understand the role of the health
inspector
© Goodheart-Willcox Co., Inc.
The Health Inspection
• A health inspector
– periodically inspects all commercial
foodservice establishments
– ensures that the public is being served safe
food by making unannounced inspections
– is an expert resource
© Goodheart-Willcox Co., Inc.
Review
• Explain the principles of time and
temperature when handling food
– Food should not be in the temperature
danger zone for more than 4 cumulative
hours
– Food should be either above or below the
temperature danger zone whenever possible
© Goodheart-Willcox Co., Inc.
Review
• How does cross-contamination occur?
– It occurs when harmful microorganisms are
transferred from one product to another by
hands, utensils, equipment, or other contact
© Goodheart-Willcox Co., Inc.
Review
• Explain the difference between cleaning
and sanitizing.
– Cleaning removes visual dirt, grime, and
pieces of food. Sanitizing eliminates
pathogens.
© Goodheart-Willcox Co., Inc.
Review
• Describe proper cleaning procedures for
cleaning and sanitizing food-contact
surfaces and equipment.
– Heat and chemicals are commonly used to
sanitize surfaces. Small equipment is cleaned
and sanitized in a three-compartment sink or
dishmachine. Dishes are cleaned and
sanitized in a dishmachine. Large equipment
is cleaned and sanitized in place.
© Goodheart-Willcox Co., Inc.
Review
• Explain the various aspects of personal
hygiene that are important in foodservice.
– Hands must be washed properly, fingernails
kept short, and hair restrained. Uniforms must
be clean. Drinking, eating, and smoking are
not allowed in the kitchen. Employees should
not work when ill.
© Goodheart-Willcox Co., Inc.
Review
• Why is proper pest control important?
– Insects and rodents spread biological
hazards
© Goodheart-Willcox Co., Inc.
Review
• Explain the importance of proper waste
disposal
– If not disposed of properly, garbage could
become a breeding ground for bacteria or an
attraction to insects and rodents
© Goodheart-Willcox Co., Inc.
Review
• What is the purpose of a Hazard Analysis
Critical Control Point (HACCP) plan?
– A HACCP plan identifies and manages key
steps in food handling where contamination is
most likely to occur
© Goodheart-Willcox Co., Inc.
Review
• What is the purpose of a health
department inspection?
– Health inspectors examine foodservice
establishments to make sure the public is
being served safe food
© Goodheart-Willcox Co., Inc.