sanitary food handling importance of food safety
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SANITARY FOOD SANITARY FOOD HANDLINGHANDLING
SANITARY FOOD SANITARY FOOD HANDLINGHANDLING
IMPORTANCE OF FOOD SAFETYIMPORTANCE 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• Receiving1. Perishable goods2. Dry goods• Storing
Cooking Foods Safely• Preparing Foods Safely• Monitoring Food Temperature1. Colored Cutting Boards2. Yellow-poultry, red-meat, green-
vegetables,
Cooking food safely• Cooling foods safely• Thawing foods safely1. In the refrigerator2. Under running water3. 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