Download The Occupational Safety and Health Administration

LECTURE NOTES:
SANITATION AND SAFETY
Introduction to Sanitation and Safety
Pride and Quality
reflected in your appearance and your work habits.
MAINTAINING STANDARDS OF CLEANLINESS
• Uniform
hat
jacket & pants
apron & side towels
shoes
neckerchief
physical exam
APPLICATION
• Personal Hygiene
bathing
hair
finger nails
cuts, sores, etc.
infections
IS IMPERATIVE!
CLEANING & SANITIZING
•
cleaning
removing visible debris and waste
•
sanitizing
use of moist heat or chemical agents to
destroy disease causing pathogens
WARE WASHING
-
first sink
water & detergent, 120 F
-
second sink
rinse water, 130 F
-
third sink
sanitizer,
heat sanitization, @180-195 degrees F, 30 sec
or
chemical sanitization, @75 degree F, 1 min
ADULTERATED FOODS are foods unfit for human consumption
Rule of Thumb:
WHEN IN DOUBT, THROW IT OUT!
CONTAMINATION is the presence of harmful organisms or
substances
3 PRIMARY FORMS OF CONTAMINATION
• Biological
-
beneficial and undesirable
-
account for the majority of food borne illnesses
-
include naturally occurring poisons known as toxins
-
predominant biological agents are disease causing microorganisms
known as pathogens, responsible for 95% of al food borne illnesses
Intoxication: food consumed containing toxins from bacteria, mold, or certain
plants and animals.
Infection: food eaten contains large amount of living pathogens. Pathogens
multiply in body and generally attack the gastrointestinal lining.
-
sometimes molds are responsible
-
viruses such as hepatitis
-
parasites such as found in trichinosis
-
unnatural molds on breads
-
mostly caused by a wide range of bacteria
• Chemical
-
insecticides and cleaning compounds primary examples
-
residuals from water supply (insecticides, antibiotics, herbicides,
steroids, hormones, etc.)
-
onset from minutes to hours
-
toxic cleaning compounds & disinfectants (ammonia, chlorine, polish)
-
toxic metals from cooking vessels and utensils (corroded unlined
copper cookware, galvanized (zinc coated), aluminum, chipped
enamel, scratched non-stick surfaces, etc.
-
water from old lead pipes
• Physical
-
bits of broken glass, rodent hairs, paint chips, twist ties, earrings,
bandages
-
any number of items that might be accidentally left in food items
during processing
-
bits of plastic bags, twist ties, toothpicks, jewelry, glass, hair, bandages,
nails, wood, etc.
CROSS CONTAMINATION is the transfer of contaminants to
food while processing, preparing, cooking or serving.
AVOIDING CROSS CONTAMINATION:
- excellent personal hygiene
-
hand washing, with soap, hot water (110 degrees), 20 seconds
WASH YOUR HANDS,
WASH YOUR HANDS, WASH YOUR HANDS ,
WASH YOUR HANDS,
WASH YOUR HANDS!!!
- keep food out of danger zone
TEMPERATURE DANGER ZONE
41-140 F
Temperature
Cold Food
Hot Food
Held at 41 degrees F or below
Held at 140 degrees or above
INVENTORY CONTROLS:
FIFO or LILO
(storage principle)
Rotation and use of products according to time & date of receiving.
FIFO = First In First Out
LILO = Last In Last Out
FOOD HANDLING/STORAGE
•
Storage
-
refrigeration
freezer
dry storage
upon delivery
•
Cooling Foods Safely
32-36˚ F
32˚ F
72˚ F
Meat/Poultry
Fish/Shellfish
Eggs
Dairy
Produce
32-36˚ F
30-34˚ F
38-40˚ F
36-40˚ F
40-45˚ F
-
transfer food to clean container
-
place container in cold water bath
-
stir liquid as it cools, below 41 degrees within 4 hours or 2 STAGE
method:
STAGE 1
STAGE 2
-
cool to 70 degrees within 2 hrs
cool to 41 degrees with an additional 4 hrs
label, date & store properly
Small Batches; Decrease Volume; Non-Insulated Container
•
•
Reheating
-
prepared foods kept at under 40 F until ready to reheat
-
reheat to 165 F or over as rapidly as possible, at least 15 seconds
Holding Cooked Foods at Service Temp
-
•
heated properly and maintain 140 F or over
Thawing Foods
-
freezer to refrigerator
-
running cold water , temp must be kept under 70 F
-
microwave
HACCP
Acronym identifying a state of the art food safety program
A systematic and preventative approach to the conditions that are
responsible for most food borne illnesses.
It is preventative in nature, and attempts to anticipate how food
safety problem occur, then takes step to prevent them from
occurring.
HAZARD ANALYSIS CRITICAL CONTROL POINT
-
Assess the Hazards (menu item or recipe)
-
Identify the Critical Control Points (movement of product)
-
Establish Critical Limits and Control Measures (minimal, as per
federal/State guidelines
-
Establish Procedures for Monitoring CCP's (what, how and who will
monitor)
-
Establish Corrective Action Plans (plan of action via standards)
-
Set Up a Record Keeping System (documentation)
-
Develop a Verification System (check and balance system)
SAFETY
SERVE FOODS SAFELY
CLEANING AND SANITIZING
KEEP PESTS OUT
HEALTH AND HYGIENE
WORK SAFELY
- spills
-
warning during walking and washing hot containers/knives
-
fires
-
bend at knees for lifting
-
first aid, CPR, Heimlich maneuver
-
separate cutting boards for cooked and raw foods, clean and sanitize
-
disposable tasting spoons, use only once...no tasting with fingers
-
wash hands
-
dry towels only for handling hot items
-
use instant read thermometers for accurate temp reading, sanitize after
using
FIRE SAFETY
DRESSING FOR SAFETY
OSHA
The Occupational Safety and Health Administration
-
its goal is helping employers and workers establish and maintain a
safe, healthy work place
SMOKING
DRUGS AND ALCOHOL
MORE ABOUT:
BACTERIA
• Most are Harmless:
• Beneficial:
Aid in digestion, fight harmful bacteria while
living in the intestinal tract, help produce certain nutrients, and
make possible the manufacture of many foods; cheese, yogurt,
etc.
•Undesirable: Responsible for food spoilage. Cause souring and
decomposition. May or may not cause disease. Built in safety
factor, they announce their presence; odors, sticky or
slimy
surfaces and discoloration.
• Disease causing or pathogens:
- cause food borne illness
- do not always leave signs
CONDITIONS FOR GROWTH
• FOOD
• MOISTURE
• TEMPERATURE
• ACIDITY or ALKALINITY
• AIR
• TIME
LAG PHASE
• time bacteria needs to adjust to surroundings
BACTERIAL DISEASES
• Intoxication’s:
Caused by poisons (toxins) that bacteria produce while they are
growing in the food. It is the poisons, not the bacteria themselves,
that cause diseases.
Botulism/Staphylococcus
• Infections:
Caused by bacteria (other organisms) that get into the intestinal
system and attack the body.
CATEGORIES OF BACTERIA
AEROBIC
bacteria requiring oxygen to grow
ANAEROBIC
bacteria that grow with no oxygen present
DISEASES CAUSED BY BACTERIA
BOTULISM
(food intoxication)
• caused by improper canning techniques
• usually caused by consuming improperly canned or jarred foods
• infused oils (either at room temp or refrigeration)
• bulging cans or jar lids
STAPHYLOCOCCUS (food intoxication)
• most common food poisoning
• organisms normally found in nasal passages, cuts, throats.
• passed onto moist food such as meat, poultry, pastry filling
E. COLI
• cause acute diarrheal disease
• transmitted by infected food handlers or through ingestion of
contaminated foods
STREPTOCOCCUS
• bacteria causes severe sore throat
• transmitted through ingestion of contaminated foods
SALMONELLA (infection)
• found in intestinal tract of animals/insects
• carriers include uncooked eggs, poultry, mayo, milk, soft cheeses,
unrefrigerated fruits such as melon.
• personal hygiene is the key defense
CLOSTRIDIUM PERFRINGENS
• species of bacteria that causes food poisoning
• not killed by cooking temps
• reheated meats, stews, sauces, casseroles
TRICHINOSIS (food infection)
• disease brought on by eating infected pork products
• infected with active parasite.
• proper cooking to internal temp of 155 F is the only way to insure
that the existing parasites have been killed.
INFECTIOUS HEPATITIS
• caused by a virus
• "A" causes liver inflammation
• caused by infected food handlers, contaminated water, shellfish
harvested from polluted waters.
POTENTIALLY HAZARDOUS FOODS
• foods derived from animal fats or containing animal products
(meat, poultry, seafood, shellfish, dairy products)
• food derived from plants; cooked or partially cooked or heat
treated. (vegetables, pasta, rice, tofu, etc.)
• raw seed sprouts
NOT POTENTIALLY HAZARDOUS FOODS
• dried or dehydrated foods
• high acidic
• commercially processed foods
HOW DO FOODS BECOME CONTAMINATED?
• People!!!
hands, coughs, sneezes, other foods (cross contamination),
equipment, utensils, air, water, insects, rodents, etc.)
PROTECTIONS AGAINST BACTERIA
• Keep bacteria from spreading (protection)
• Stop bacteria from growing (time & temp)
• Kill bacteria (170 degrees) 30 seconds (sanitize, to kill disease
causing bacteria)
HACCP(Hazard Analysis Critical Control Point)
Critical Control Points:
• actions that help identify, reduce or eliminate specific hazards:
- contamination bacterial growth
- survival of pathogens
- continued presence of toxins
HAACP requires personnel to continually watch for safety &
sanitation problems
Compliance through:
Inspections
-
Continual reinforcement of procedures for handling,
prep & service of foods
OSHA
(Occupational Safety and Health Administration)
• federal organization set up to help employers and workers
establish and maintain a safe , healthy work environment.
FIRE SAFETY
- check points
- extinguisher system
- exits
- fuel
- be prepared for anything
- exhaust system
DRUGS AND ALCOHOL IN THE WORKPLACE
- be aware of the signs and the possibilities
- deal with it, don't sweep it under the counter thinking it
will go away
- know the safety issues connected with drugs and alcohol
in the work place