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SANITARY FOOD SANITARY FOOD HANDLINGHANDLING
SANITARY FOOD SANITARY FOOD HANDLINGHANDLING
IMPORTANCE OF FOOD SAFETYIMPORTANCE OF FOOD SAFETY
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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
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SAFE FOOD• Heat• Cold• Time• Temperature• Wash-rinse sanitize• Hand-Washing
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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.
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Food safety• Three potential hazards that can
contaminate food and produce food borne illnesses:
• Biological hazards• Physical hazards• Chemical hazards
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Biological hazards• Biological hazards are the living
organisms found in or on foods that can make us sick
• Bacteria• Viruses• Parasites• Fungi (including mold)
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Biological• Bacteria are single celled
organisms that can live in food or water and also on our skin or clothing.
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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.
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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
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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
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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
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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
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FAT TOM• Food• Acidity• Temperature
• Time• Oxygen• Moisture
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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
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Danger zone• Pathogens multiply rapidly• 40-140 critical point 60-
125
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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
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Contamination• Most common type of
contamination is raw food transferred to cooked or ready to eat foods
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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
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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
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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.
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Types of cleansing agents
• Detergent• Degreaser• Acid cleaner• Abrasive cleaner
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Types of Sanitizers• Chlorine• Iodine• Quaternary ammonium
compounds
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sanitary• Waste disposal• Recycle• Pest control
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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
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Purchasing, Receiving, and Storing Food
• Purchasing• Receiving1. Perishable goods2. Dry goods• Storing
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Cooking Foods Safely• Preparing Foods Safely• Monitoring Food Temperature1. Colored Cutting Boards2. Yellow-poultry, red-meat, green-
vegetables,
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Cooking food safely• Cooling foods safely• Thawing foods safely1. In the refrigerator2. Under running water3. In the Microwave
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Serving foods safely
• Holding• Reheating
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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
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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
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HACCP STEPS• Conduct a hazard analysis• Determine critical control points• Establish critical limits• Establish monitoring procedures• Identify corrective actions
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HACCP• Establish procedures for record-
keeping and documentation• Verify that the system works