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