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Sanitation Hazards 7 Objective • Summarize the importance of working with food safely. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Importance of Safe Food Handling • Foodborne illness can result from improper food handling • An outbreak occurs when two or more people eat the same food and get the same foodborne illness continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Importance of Safe Food Handling • The goal of foodservice employees is to serve food that is free of contamination • Proper sanitation prevents contamination © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Objectives • Differentiate among biological, chemical, and physical hazards. • Classify the sources of biological hazards and ways to control their growth. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Biological Hazards • Most biological hazards are too small to see, and sometimes cannot be detected by smell or taste • Biological hazards, or pathogens, include harmful – bacteria – viruses – fungi – parasites – fish toxins © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria • Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to thrive • Potentially hazardous foods (PHF) require time and temperature control for safety (TCS) to limit the growth of pathogens • Controlling the time they are exposed to unsafe temperatures helps limit bacteria growth continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria • Different types of bacteria have different needs for growth – aerobic bacteria require oxygen – anaerobic bacteria thrive without oxygen – facultative bacteria grow with or without oxygen continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria • Bacteria produce rapidly by dividing • Some bacteria have the ability to form spores continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria • Pathogenic bacteria cause foodborne illness in humans – infection – intoxication – toxin mediated infection continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria • Control any or all of the following to create unfavorable conditions for bacterial growth – Food source. Protein is a favored food source of bacteria – pH. Bacteria remain active between a pH of 4.6 to 7 – Temperature. Bacteria reproduce rapidly in the temperature danger zone, between 41 F and 135 F (5 C and 57 C) continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Bacteria – Time. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours – Atmosphere. Removing oxygen from their atmosphere stops the growth of aerobic bacteria – Water. Bacteria are sensitive to water activity (aw) and require a high level for growth © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Viruses • Viruses can survive but cannot reproduce without a cell host • Most viruses are destroyed by high heat, but are not affected by water activity or pH • Two viruses that concern foodservice are – hepatitis A – Norovirus (Norwalk virus) continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Viruses • Viral contamination can be avoided by – practicing excellent personal hygiene – washing raw vegetables before preparation and eating – avoiding shellfish harvested from polluted waters – purchasing food from reputable suppliers © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Fungi • Edible mushrooms are a type of fungi that are highly valued in the professional kitchen • Other types, such as poisonous mushrooms, yeasts, and molds, can cause food contamination • Always purchase wild mushrooms from a reputable source continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Fungi • Yeast – Wild yeast growing unintentionally can cause contamination – Slime, discoloration, bubbles, and an alcoholic smell are signs of a yeast contamination – Yeast is killed when heated above 136 F (58 C) continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Fungi • Mold – Although most are not poisonous, a few molds produce toxins that are dangerous to humans – Mold can be killed at temperatures above 140 F (60 C), but their toxins may not be affected – Moldy food should always be discarded © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Parasites • Parasites can be found in meat and fish • Trichinella spiralis is – the cause for the disease called trichinellosis – rarely caused from pork and is more often caused by eating undercooked game meats – killed by cooking pork to an internal temperature of 145 F (63 C) with a three-minute rest – killed in whole cuts and ground game by cooking to an internal temperature of 160 F (71 C) continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Parasites • Fish harbor parasites such as anisakis, and certain varieties of cestodes (tapeworms) and trematodes (flukes) – Kill these parasites by cooking fish to an internal temperature of 140 F (60 C) – Freezing infested fish at –31 F (–35 C) for 15 hours or –4 F (–20 C) for seven days also kills fish parasites © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Fish Toxins • Fish toxins are poisons within the fish’s flesh that can cause illness when eaten • Two illnesses caused by fish toxins that concern foodservice are – ciguatera: commonly associated with red snapper, grouper, and barracuda – scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Objectives • Differentiate among biological, chemical, and physical hazards. • Recognize chemical hazards and explain how to prevent them. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Chemical Hazards • There are many chemical hazards in the kitchen, including – metals – agricultural chemicals – kitchen chemicals © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Metals • Certain metals found in cookware can leach, or seep, and become a chemical hazard • Copper pans are lined with tin to prevent contamination • Galvanized steel should never be used in food preparation, because it contains zinc continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Metals • Chipped enamel cookware can be another source of metal poisoning • Fish from polluted waters can contain unsafe levels of heavy metals such as mercury • Always purchase fish from reputable sources © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Agricultural Chemicals • The exterior of fruits and vegetables may be tainted with insecticides, pesticides, and herbicides • Prevent this chemical contamination by washing and peeling produce © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Kitchen Chemicals • Chemicals such as cleaning supplies, bleach, grease cutters, and polishes are potential sources of contamination continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Kitchen Chemicals • Follow safety precautions to prevent most chemical contaminations – Store chemicals in clearly marked containers or leave in original containers – Do not store food in containers that previously held chemicals – Use according to manufacturer’s instructions – Store in an area separate from food preparation or storage continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Kitchen Chemicals • Safety precautions (continued) – Never randomly mix chemicals – Dispose according to the manufacturer’s directions – Ask a supervisor how to use a chemical product if uncertain – Call a poison control hotline immediately, refer to material safety data sheets (MSDS), and notify a supervisor if poisoning is suspected © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Objectives • Differentiate among biological, chemical, and physical hazards. • Explain physical hazards and how to prevent them. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Physical Hazards • Physical hazards are easily prevented and often visible to the naked eye • Common physical hazards include – glass – staples – metal shards – toothpicks © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Objective • Recognize eight common food allergens. © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Food Allergens • Food allergies are common • An allergy occurs when the body misinterprets a normally harmless protein as a hazardous substance • The misinterpreted protein is an allergen continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Food Allergens • There are eight common food allergens: – dairy products – wheat products – fish – shellfish – peanut and peanut products – soy and soy derivatives – eggs – seeds – tree nuts continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Food Allergens • Allergies do not affect all people in the same way • When a customer notifies a restaurant server of an allergy, the kitchen staff must analyze everything that is served to that customer • The staff must also ensure cross-contact does not occur © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • Define foodborne illness and explain the term outbreak – Foodborne illness is sickness caused by eating unsafe food – An outbreak occurs when two or more people eat the same food and get the same sickness continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • List the different types of biological hazards – bacteria – viruses – fungi – parasites – fish toxins continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • Explain the difference between aerobic, anaerobic, and facultative bacteria – Aerobic bacteria require oxygen – Anaerobic thrive without oxygen – Facultative grow with or without oxygen continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • Describe the factors involved in controlling bacteria growth – food source, pH, temperature, time, atmosphere, and water continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • List the different types of chemical hazards – metals, agricultural chemicals, kitchen chemicals continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • What is the purpose of a material safety data sheet (MSDS)? – to list the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • List some examples of physical hazards – glass, staples, metal shards, toothpicks continued © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only. Review • List eight common types of food allergens – dairy products; wheat products, including flour; fish; shellfish; peanut and peanut products; soy and soy derivatives; eggs; seeds; tree nuts © Goodheart-Willcox Co., Inc. Permission granted to reproduce for educational use only.