Food Safety and Food Safety and SanitationSanitation

Section ObjectivesSection Objectives

Upon completing this section, you Upon completing this section, you should be able to:should be able to: State principles of food safety for the State principles of food safety for the hospitality hospitality nnnnindustryindustry

Importance of Food SafetyImportance of Food Safety

Lack of proper food safety practices can Lack of proper food safety practices can cause:cause:

Loss of customers and salesLoss of customers and sales Loss of prestige and reputationLoss of prestige and reputation Lawsuits—resulting in lawyer and court Lawsuits—resulting in lawyer and court

feesfees Increased insurance premiumsIncreased insurance premiums Lowered employee moraleLowered employee morale Employee absenteeismEmployee absenteeism EmbarrassmentEmbarrassment

Foodborne IllnessFoodborne Illness

Disease carried or transmitted to people by Disease carried or transmitted to people by foodfood

Most common Most common risk factorsrisk factors responsible for foodborne responsible for foodborne illness:illness: Purchasing food from unsafe sourcesPurchasing food from unsafe sources Poor personal hygienePoor personal hygiene Failing to cook food adequatelyFailing to cook food adequately Holding food at improper temperaturesHolding food at improper temperatures Using contaminated equipmentUsing contaminated equipment

With the exception of purchasing, these factors are With the exception of purchasing, these factors are related to:related to: Time-temperature abuseTime-temperature abuse Cross-contaminationCross-contamination Poor personal hygienePoor personal hygiene

Food Safety Hazards Food Safety Hazards

ContaminationContamination is the presence of is the presence of harmful substances in foodharmful substances in food Some contaminants occur naturally in Some contaminants occur naturally in

foodfood Other contaminants are introduced to the Other contaminants are introduced to the

food by the environment or foodhandlersfood by the environment or foodhandlers

Three contamination categories:Three contamination categories: Biological hazardsBiological hazards Chemical hazardsChemical hazards Physical hazardsPhysical hazards

Biological HazardsBiological Hazards

BacteriaBacteria Can multiply rapidly in favorable Can multiply rapidly in favorable

conditionsconditions Can cause illness by producing toxins Can cause illness by producing toxins

in food in food May be carried by a variety of means: May be carried by a variety of means:

food, water, soil, humans, or insectsfood, water, soil, humans, or insects Some can survive freezingSome can survive freezing

Biological HazardsBiological Hazards——continuedcontinued

Viruses Viruses Do not reproduce in food, but can be Do not reproduce in food, but can be

transmitted from people to food itemstransmitted from people to food items Contaminate food and waterContaminate food and water Usually contaminate food through improper Usually contaminate food through improper

personal hygienepersonal hygiene

Biological HazardsBiological Hazards——continuedcontinued

ParasitesParasites Live inside a host to surviveLive inside a host to survive Grow naturally in many animalsGrow naturally in many animals

FungiFungi Molds: Spoil food and can cause Molds: Spoil food and can cause

illnessillness Yeast: Spoils foodYeast: Spoils food

Chemical and Physical Chemical and Physical HazardsHazards

Chemical HazardsChemical Hazards Cleaning suppliesCleaning supplies PesticidesPesticides Toxic metalsToxic metals

Physical HazardsPhysical Hazards Foreign objects accidentally Foreign objects accidentally

introduced into foodintroduced into food Naturally occurring objects, Naturally occurring objects,

such as bones in filletssuch as bones in fillets

Potentially Hazardous FoodPotentially Hazardous Food

Definition:Definition: Food in which Food in which microorganisms are able to grow microorganisms are able to grow rapidlyrapidly

Typical characteristics:Typical characteristics:• History of being involved in foodborne-History of being involved in foodborne-

illness outbreaksillness outbreaks• Natural potential for contamination due to Natural potential for contamination due to

production and processing methodsproduction and processing methods• Contain moistureContain moisture• Contain proteinContain protein• Neutral or slightly acidic pH levelsNeutral or slightly acidic pH levels• Require time and temperature control for Require time and temperature control for

safetysafety

FAT-TOMFAT-TOM

FoodFoodAcidityAcidityTimeTimeTemperaturTemperatur

eeOxygenOxygenMoistureMoisture

Conditions that favor the growth of most foodborne organisms

Temperature Danger ZoneTemperature Danger Zone

4141˚̊F to 140F to 140˚̊FF

Cross-ContaminationCross-Contamination

• The spread of harmful The spread of harmful microorganisms from one surface microorganisms from one surface to another, or to foodto another, or to food

• Can be prevented by proper Can be prevented by proper personal hygiene and cleaning and personal hygiene and cleaning and sanitizing practicessanitizing practices

• Example: Possible cross-Example: Possible cross-contamination between chicken contamination between chicken and lettuceand lettuce

• Clean and sanitize food-contact Clean and sanitize food-contact surfaces between taskssurfaces between tasks

Ways to Reduce Cross-Ways to Reduce Cross-ContaminationContamination

Primary ways to reduce cross-Primary ways to reduce cross-contamination include:contamination include:

• Personal cleanlinessPersonal cleanliness• Dish, silver, and glassware cleanlinessDish, silver, and glassware cleanliness• Equipment cleanliness, especially Equipment cleanliness, especially

after useafter use• Proper storage and thawing of foodProper storage and thawing of food

Acceptable Methods for Acceptable Methods for Thawing FoodThawing Food

Thawing food properly can be done in Thawing food properly can be done in any ofany of

these four ways:these four ways:• In a refrigerator at 41In a refrigerator at 41˚̊F (5F (5˚̊C) or lowerC) or lower• Submerged under running potable water at Submerged under running potable water at

7070˚̊F (21F (21˚̊C)C)or loweror lower

• In a microwave oven, if the food will be In a microwave oven, if the food will be cooked immediately after thawingcooked immediately after thawing

• As part of the cooking processAs part of the cooking process

Safe Methods for Cooling Safe Methods for Cooling FoodFood

Reduce the quantity or size of the foodReduce the quantity or size of the food Use ice-water bathsUse ice-water baths Use a blast chiller or a tumble chillerUse a blast chiller or a tumble chiller Stir food to cool it faster and more Stir food to cool it faster and more

evenlyevenly

Proper Handwashing StepsProper Handwashing Steps

1.1. Wet hands with running water, as hot as you Wet hands with running water, as hot as you can comfortably stand (at least 100°F can comfortably stand (at least 100°F [38°C])[38°C])

2.2. Apply soapApply soap3.3. Vigorously scrub hands and arms for 10–15 Vigorously scrub hands and arms for 10–15

secondsseconds4.4. Clean under fingernails and between fingersClean under fingernails and between fingers5.5. Rinse thoroughly under running waterRinse thoroughly under running water6.6. Dry hands and arms with a single-use paper Dry hands and arms with a single-use paper

towel or warm-air hand dryertowel or warm-air hand dryer7.7. Use a paper towel to turn off faucet, if Use a paper towel to turn off faucet, if

necessarynecessary