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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