Food Safety Video Food Safety Video from King Countyfrom King County

http://www.kingcounty.gov/http://www.kingcounty.gov/healthservices/health/ehs/healthservices/health/ehs/foodsafety/videos.aspxfoodsafety/videos.aspx

Chef School TodayChef School Today

Exciting Food Safety Lecture!Exciting Food Safety Lecture! Look @ Work Habits SheetLook @ Work Habits Sheet Serve Salsa- finish Cooking TermsServe Salsa- finish Cooking Terms

– Turn In:Turn In:– Flour cutting sign-off sheetFlour cutting sign-off sheet

Due Tuesday: Nutrition Homework & X-Due Tuesday: Nutrition Homework & X-WordWord

CHEF TEST NEXT ThursdayCHEF TEST NEXT Thursday

FOOD SAFETYFOOD SAFETYReducing the risk of making Reducing the risk of making

yourself and others sick through yourself and others sick through

food productionfood production

76 million food borne illnesses 76 million food borne illnesses are reported each year.are reported each year.

300,000 people are hospitalized 300,000 people are hospitalized each yeareach year

5,000 people die each year5,000 people die each year

FOOD SAFETY & FOOD SAFETY & SANITATIONSANITATION

This is what happens when a fly lands on This is what happens when a fly lands on your food.your food.

Flies can not eat solid food, so to soften it up Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit they vomit on it. Then they stamp the vomit until it’s a liquid. When its good and runny, until it’s a liquid. When its good and runny,

they suck it all back again, probably dropping they suck it all back again, probably dropping some excrement at the same time.some excrement at the same time.

Importance of Food Importance of Food Safety & SanitationSafety & Sanitation

Lack of proper food safety & sanitation Lack of proper food safety & sanitation can cause:can cause:– Loss of customers & salesLoss of customers & sales– Loss of prestige & reputationLoss of prestige & reputation– Lawsuits – resulting in court feesLawsuits – resulting in court fees– Increased insurance premiumsIncreased insurance premiums– Lowered employee morale / absenteeismLowered employee morale / absenteeism– Need for retrainingNeed for retraining

Cross-ContaminationCross-Contamination Definition: The spread of harmful Definition: The spread of harmful

germs from one surface to another, or germs from one surface to another, or to foodto food

Can be prevented by Can be prevented by – proper sanitary practicesproper sanitary practices– Proper Hand washingProper Hand washing– Using clean utensilsUsing clean utensils– Sanitizing between tasksSanitizing between tasks– Isolation of workstations is important when Isolation of workstations is important when

preparing potentially hazardous foodpreparing potentially hazardous food

HAND WASHINGHAND WASHING

How oftenHow often:: Every time you change Every time you change tasks, handle garbage, use the tasks, handle garbage, use the restroom, sneeze, cough, or handle $restroom, sneeze, cough, or handle $

Using gloves is mandatory with any Using gloves is mandatory with any non-wrapped food item (chips vs. non-wrapped food item (chips vs. sandwichsandwich). ). Gloves must be changed Gloves must be changed between all situations stated above.between all situations stated above.

Cleaning vs. SanitizingCleaning vs. Sanitizing

CleaningCleaning– Free of visible Free of visible

soil, dirt, dust or soil, dirt, dust or food wastefood waste

SanitizingSanitizing– Process of Process of

reducing the reducing the number of number of microorganisms, microorganisms, bacteria on a bacteria on a clean surface to clean surface to safe levelssafe levels

– Some type of Some type of cleaning solutioncleaning solution

Food HazardsFood Hazards

Biological Hazards - Danger to food Biological Hazards - Danger to food safety caused by disease-causing safety caused by disease-causing micro-organismsmicro-organisms

Chemical Hazards – Danger to food Chemical Hazards – Danger to food safety caused by cleaners, pesticides safety caused by cleaners, pesticides and other chemicalsand other chemicals

Physical Hazards – Danger to food Physical Hazards – Danger to food safety caused by glass, metal & other safety caused by glass, metal & other physical particles physical particles

BacteriaBacteria

Can multiply rapidly to disease-Can multiply rapidly to disease-causing levels at favorable temps. causing levels at favorable temps. 70 to 12570 to 125

Can produce toxins in food that Can produce toxins in food that can poison humans when the food can poison humans when the food is eatenis eaten

Cause most food borne illnessesCause most food borne illnesses

VirusesViruses

Do not grow in food, but can be Do not grow in food, but can be transported by food items.transported by food items.

Transported by many food items, Transported by many food items, including ice & water.including ice & water.

ParasitesParasites

Live inside a host to surviveLive inside a host to survive Can cause people to become Can cause people to become

infected if they eat raw or infected if they eat raw or undercooked meat.undercooked meat.

FungiFungi

Molds: Cause illnesses, Molds: Cause illnesses, infections, and allergiesinfections, and allergies

Yeast: spoils foodYeast: spoils food

FAT-TOMFAT-TOM(conditions that favor the (conditions that favor the growth of most food borne growth of most food borne organisms)organisms)

FOODFOOD ACIDITY (ph scale)ACIDITY (ph scale) TIMETIME TEMPERATURE (danger zone)TEMPERATURE (danger zone) OXYGEN (vacuum packed)OXYGEN (vacuum packed) MOISTUREMOISTURE

SANITIZINGSANITIZING

Why is sanitization so important?Why is sanitization so important? Kills germsKills germs

Prevents Cross-ContaminationPrevents Cross-Contamination

Bleach BathBleach Bath 1t. to 1 gallon water 1t. to 1 gallon water (warm)(warm)

Procedure: wash dishes, rinse, bleach Procedure: wash dishes, rinse, bleach bath in separate container, air dry in bath in separate container, air dry in drying rackdrying rack

FOOD STORAGEFOOD STORAGE

Properly Stored Food:Properly Stored Food:– Top Rack: ready to heat & serveTop Rack: ready to heat & serve– Middle Rack: Veggies, other food to be Middle Rack: Veggies, other food to be

cookedcooked– Bottom Rack: Raw meatsBottom Rack: Raw meats– Food needs to be kept at 45 degrees or Food needs to be kept at 45 degrees or

lower when refrigerated.lower when refrigerated.– When cooling food they go: ice bath or When cooling food they go: ice bath or

smaller containers until they reach 45 smaller containers until they reach 45 degreesdegrees

FOOD TEMPERATURESFOOD TEMPERATURES

DANGER ZONE IS: 45- 140DANGER ZONE IS: 45- 140– Safe Cooking TemperaturesSafe Cooking Temperatures– Reheating Foods: 165 degreesReheating Foods: 165 degrees– Ground Meats: 155 degreesGround Meats: 155 degrees– Pork: 150 degreesPork: 150 degrees– Seafood= 145Seafood= 145– Poultry= 165Poultry= 165

Food must be kept below 45 degrees ORFood must be kept below 45 degrees ORAbove 140 degrees.Above 140 degrees.

COOLINGCOOLING

3 ways to cool/ thaw food3 ways to cool/ thaw food

1. In the refrigerator1. In the refrigerator 2. Ice bath- must be changed 2. Ice bath- must be changed

every 30 minutesevery 30 minutes 3. Microwave3. Microwave

REHEATING FOODSREHEATING FOODS

All food must be reheated to 165 All food must be reheated to 165 degrees within one hourdegrees within one hour

Two hours after a food is served, Two hours after a food is served, it must begin the process of it must begin the process of getting to below 45 degreesgetting to below 45 degrees

COOL STUFFCOOL STUFF

Health Card InformationHealth Card Information http://www.snohd.org/snoEnvHealhttp://www.snohd.org/snoEnvHeal

th/fle/fdwrkr.htmth/fle/fdwrkr.htm http://www.snohd.org/http://www.snohd.org/

snoEnvHealth/fle/closures/snoEnvHealth/fle/closures/about.htmabout.htm

Temperature Danger Temperature Danger ZoneZone

ThawingThawing StoringStoring CoolingCooling ReheatingReheating Potentially Dangerous FoodsPotentially Dangerous Foods Hand washingHand washing

5 dirtiest foods:5 dirtiest foods:

http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/

http://www.youtube.com/watch?v=Iz4SjUBiqkc