Sanitary Food Handling

Culinary Arts 1Bolsa Grande High School

Importance of Food SafetyFoodborne illness: Illness that results

from eating contaminated foods.Safe Foods: are foods that won’t make

you sick or hurt you when you eat them.Unsafe foods: foods that have been

contaminated by various hazardous materials, they can make you sick or injure you.

Potential Hazards1. Biological

2. Physical

3. Chemical

Create a Tree map with the 3 Potential Hazards, including the definition and examples of each.

Sources of Contamination

Direct Contamination:

CrossContamination:

SymptomsHeadacheDiarrheaVomitingStomach CrampsFeverChillsDizziness

Food-Service Establishment

Cooks and Chefs play a critical part in making sure the foods their costumers get are safe.

Getting a certificate in food safety is an important part of your culinary education such as a “Food Handlers Card”.

FAT TOM Bacteria needs the following to grow:FOODACIDITYTEMPERATURETIMEOXYGENMOISTURE

FAT TOM FOOD : Pathogen needs a food source

to grow and reproduceACIDITY: The acidity or alkalinity of a

food is measured on a pH scale.Favorable pH range for pathogens to

grow is between 4.6 and 7.5

FAT TOM

TEMPERATURE: Warm temperature close to our own body temperature 98.6°F is best for pathogens to grow.

However, pathogens can grow in temperatures from 41°F to 135°F known as the DANGER ZONE!

FAT TOMTIME: A single bacterium can

become nearly 10 billion bacteria in just 10 min!After 4 hours bacteria starts

reproducing rapidly

OXYGEN: Some pathogens need oxygen to grow.

FAT TOM

MOISTURE: There needs to be a presence of moisture in order for the pathogen to grow in food.

Grooming & Hygiene

Keeping yourself clean, well-groomed, and healthy is a vital part of keeping foods safe from contamination.

Hand WashingProper hand Washing1. Wet hands, using hot running water.2. Apply soap and work it into a lather.3. Scrub hands, between fingers, and forearms, for

at least 20 seconds.4. Scrub under your fingernails, with a brush.5. Rinse hands and forearms, under warm running

water.6. Dry hands, with clean single-use paper towels.

Disposable GlovesIn addition to washing your hands frequently,

you should wear disposable gloves to prevent ready-to-serve foods to get contaminated.

Examples:You do not need gloves if you are cutting

veggies for a soup because they are going to be cooked.

When touching raw food you need to change your gloves.

GroomingStart each shift with a clean uniform,

rather than wearing it from home to work.

Control your hair (this includes beards) by wearing hair nets, hats, hair ties.

Jewelry that is allowed in a kitchen is a wedding band, small earrings, watches are a potential source of contamination.

Personal HygieneIf you are sick with a cold or disease, you

should not come to work until the chance you might infect others has passed.

Keep your fingernails trimmed, and do not wear polish.

Keep makeup to a minimum.Wear bandages to cover any cuts with a

glove over it to prevent bandage to fall into food.

Cleaning and SanitizingIn a professional kitchen you must clean

and sanitize anything that comes in contact with foods, for example:ToolsWork area First clean area by washing

it, then rinse and finish with sanitizing solution.

Cleaning is not the same than sanitizingCleaning involves removing soil or food

particle from surface.Sanitizing means that you have used either

heat or chemicals to reduce the # of pathogens.

Washing DishesProfessional Kitchens will have a Three-

Compartment Sink1st Compartment you have hot soapy

water - WASHING2nd Compartment is empty and you

rinse here - RINSING3rd Compartment you sanitize, sink is

full of hot water and sanitizer – SANITIZING

Just because it is clean it doesn’t mean it is Sanitized.

Page 17

Keeping Pest out of Kitchen

You have to make it hard for them to get into your kitchen

They come in through holes or gaps around doors, windows, or drains.

Pest look for food, so keeping all areas clean, wiping up spills, and sweeping constantly will minimize your chances of getting your kitchen full of pest.

NEVER store foods on the floor or touching the wall.

Pest Management3 Steps1.Maintaining the kitchen clean so

pests can’t get in it.2.Taking care of all waste properly, so

pest can’t find food.3.Using Pesticides to eliminate any

pests.

PostersKitchen 1 : Danger Zone ThermometerKitchen 2: Direct and Cross ContaminationKitchen 3: Symptoms of foodborne IllnessKitchen 4: How to avoid foodborne IllnessKitchen 5: 3 HazardsKitchen 6: How to wash your hands

properly