CATERING CHAPTERS 1-2Chapter 1: Safety BasicsChapter 2: The Safe Food Handler

1.1 Safety BasicsWorking Safely• Regulations:

• Laws and Codes have been written by the government to protect workers on the job.

Working Safely Cont. • Personal Protective Clothing: Uniforms, Aprons, and

gloves protect you on the job.• (Turn to the graphic organizer)

• Aprons/Chef Coats: Remove to take out the garbage or use the restroom.

• Gloves: Wash hands before putting on gloves. Do not reuse gloves.

• Shoes: Close toed and slip-resistant• Back Braces: Used to support back during heavy lifting.

Working Safely Cont. • Personal Injuries: Burns, cuts, slips, back injuries, and

sprains.

• Cleaning Equipment: Do not put sharp knives in the sink. Sanitize and clean all equipment. Always unplug equipment.

• 1. Keep water away from electrical outlets.• 2. Do not over fill pans• 3. Clean stove tops before and after use.

Fire Extinguishers• Skip this section for now, we will use the book later.

Preparing for Emergencies• 1. Post emergency phone numbers• 2. Learn first aid procedures• 3. Understand emergency procedures

1.2 Sanitation Challenges• Types of Contamination• 1. Direct Contamination (ex: germs are growing on

object)• 2. Cross-contamination (ex: raw meat touches

vegetables and contaminates them)

Foodborne Illness Outbreak• 1.cross-contamination• 2.microorganisms grow• 3.poor personal hygiene• 4.food handler illness

Bacteria• 1. Tiny single-celled microorganisms• 2. Can multiply very quickly• 3. May cause abdominal pain and nausea• 4. Can make people very sick if eaten

Viruses• 1. Simple organisms• 2. Need a host (living organism) to grow• 3. Can spread person to person• 4. Come from poor hygiene

Parasites• 1. Must live in a host to survive• 2. Destroyed from heat and freezing• 3. Larger than bacteria and virus• 4. Common in poultry, fish, and meats

Chemical Hazards• Cleaning products• Metals• Food Additives• Pesticides

Cleaning and Sanitizing• 1. Cleaning: removing food and soil from a surface.• (sweeping)

• 2. Sanitizing: reducing the number of microorganisms on the surface.

• (mopping with bleach/ sanitizing solution)

• Both are important steps in eliminating contamination.

Pesticides• 1. Store away from food• 2. Place a proper label• 3. Never reuse containers

Sanitation Challenges Graphic OrganizerProblem Sources Solutions

Biological BacteriaVirusesParasitesFungiMoldsYeast

Personal hygieneSanitation Food handling

Chemical Cleaning productsPesticides

Store and use properly

Physical ParticlesForeign matterPests

Safety and sanitation

Types of Fire Extinguishers

• Use page 8 in the textbook to fill in this section. You will be tested on this.

• When you are finished turn your chapter 1 packet in for grading!

Chapter 2 Notes: The Safe Food Handler

• Cross-Contamination: Spreading contaminates from one object to another

• Food Handlers: A worker who is in direct contact with the food.

Grooming Habits and hand washing1. Read the “Personal Hygiene” Section in your book on

page 26. List the 12 grooming tips they give in the 2nd paragraph.

2. Also use your book to do the 2 sections on hand washing (Page 27-28)

3. When you are finished, put your book away and wait for the rest of the class.

Personal Health• Illness: Let a manager know if you are sick. Do not have

contact with food.

• Wounds: If on hands, wear gloves or do not have contact with food.

2.2 The HACCP System• What is HACCP?• 1. Hazard Analysis Critical Control Point• 2. HACCP combines records and the flow of food• 3. HACCP helps:

• Control the flow of food• Show workers how to properly handle food• How to monitor food safely• How to keep accurate records

HACCP Hazards• (Skip for now, we will come back to this)

HACCP System• 1. Critical Control Point: A step where contamination

can be prevented, reduced, or eliminated.

• 2. Common control points:• 1. cooling food• 2. reheating food• 3. storing food• 4. thawing food• 5. leave blank

Controlling Hazards• Minimum Internal Temperature: The lowest temperature

at which foods can be safely cooked.

• Temperature danger zone: Holding Foods 41 degrees to 135 degrees

Monitoring the system• 1. Corrective action• 2. Record keeping• 3. Verification

HACCP Hazards• Please copy the hazards from page 32 in your textbook.

Section 2.3 Flow of Food• Receiving and Storing• 1. Receiving:• 2. Storage:• 3. Dry storage:• 4. Refrigerated storage:• 5. Frozen storage• 6. Shelf life:

• Define these using your book on page 38. • Please finish using the book to finish the rest of the packet

and turn it in at the end of the period.