Food Safety and Sanitation

CHAPTERCHAPTER

On CookingA Textbook of Culinary Fundamentals

Fifth Edition

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458

All rights reserved.

On Cooking: A Textbook of Culinary Fundamentals, Fifth EditionSarah R. Labensky • Alan M. Hause • Priscilla A. Martel

Food Safety and Sanitation

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Figure 2.1 Bacteria can be classified by shape: Rods are short, tubular structures; cocci are discs, some of which form clusters; and spirilla are corkscrews.




Figure 2.2 One bacterium divides into two; the two bacteria each divide, creating four; the four become 16 and so on. It takes only a very short time for one bacterium to produce millions more.







Figure 2.3 The temperature danger zone.







Figure 2.4 Bacterial growth curve.




PROCEDURE FOR PROPER HAND WASHING 1. Using hot water (100°F/38°C), wet hands and forearms.




PROCEDURE FOR PROPER HAND WASHING 2. Apply an antibacterial soap.




PROCEDURE FOR PROPER HAND WASHING 3. Rub hands and arms briskly with soapy lather for at least 20 seconds.




PROCEDURE FOR PROPER HAND WASHING 4. Scrub between fingers and clean nails with a clean nail brush.




PROCEDURE FOR PROPER HAND WASHING 5. Rinse thoroughly under hot running water. Reapply soap and scrub hands and forearms for another 5–10 seconds. Rinse again.




PROCEDURE FOR PROPER HAND WASHING 6. Dry hands and arms with a single-use towel, using the towel to turn off the water. Discard the towel in a trash receptacle.




Figure 2.5 The three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.




HACCP SYSTEMS







TABLE 2.3 (continued) HACCP ANALYSIS—THE FLOW OF FOOD




Figure 2.6 A recipe showing critical control points (CCPs).




STORAGE AND FOOD LABELING Sample of a label used to identify and date foods after preparation

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Food Safety and Sanitation