Download Ch 7

Chapter 7
SANITATION HAZARDS

http://www.jamieoliver.com/videos/what-not-to-do-in-the-kitchenhealth-and-safety-jamie-oliver-s-home-cookingskills#jwLJPKpAIf5iZODe.97
Importance of safe food handling

Properly handling food is essential

Foodborne illness happens when it is handled improperly

Foodborne illness’s not only harms the customer but also
the business

How?

Contamination: is the presence of unsafe substance or
levels of dangerous microorganisms

Sanitation is the creation and practice of clean and
healthy food handling habits

Contamination can be caused from biological, chemical,
or physical hazards
Biological hazards

Cannot be seen with the human eye

They are tasteless and odorless

They include: harmful bacteria, viruses, fungi, parasites, and
fish toxins
Bacteria

Single celled organisms that reproduce by dividing

They are on your clothes, hair and on your hands

How they grow:

They need water, food, and favorable temperatures

Potentially Hazardous foods are foods that require time and
temperature control for safety

Foods that are high in protein provide a very favorable
environment for rapid bacterial growth

Aerobic bacteria is bacteria that requires oxygen to grow

Anaerobic bacteria does not need oxygen to grow

Facultative bacteria can grow with or without oxygen

Bacteria can divide every 20 minutes if the conditions are ideal

When bacteria is introduced to a new food source it can take up to
four hours to adjust and growth is slow.

Lag phase- is when the bacterial growth is slow at the beginning
phase

Log phase- is when bacterial growth is fast and is dangerous due to
their growing numbers

Decline phase- is when bacterial growth level off and a number of
bacteria die off

Spores: a thick walled super survival unit, if conditions become
dangerous for the bacteria it will create the spore that can survive
the conditions and when the environment becomes favorable
again it will be a normal functioning bacterium.
Pathogenic bacteria
 Infection:
result from live bacteria that must
be consumed to be dangerous
 Intoxication:
an illness resulting from
ingestion of toxins that are left behind.
Some toxins are both difficult to detect and
are very deadly
 Toxin
mediated infections: when bacteria is
ingested and then produce harmful toxins
in the digestive tract
Controlling growth of bacteria

Food source: High protein and other hazardous foods must be
handled carefully and limit contamination

Ph: the measure of acidity or alkalinity of a substance. Most
bacteria function best close to a neutral ph. Adding an acid helps
control bacteria

Temperature: Need warm conditions to grow, should be kept out of
the temperature danger zone of 41f and 135 f, above these
temperatures the bacteria begin to die, or produce heat resistant
spores. Below this the growth rate is slowed

Time: Should not be kept in the temperature danger zone for more
then four hours.

Atmosphere: Most bacteria are aerobic, therefor removing oxygen
stops their growth

Water: removing water from food stops bacteria growth.

http://www.nbcnews.com/id/3473728/ns/dateline_nbcconsumer_alert/t/dirty-dining/#.Ve0EeZf-psx
Viruses

A virus is a very small organism that invades another cell and causes it
to reproduce the virus.

Once the virus takes over a cell it transfers all its genetic information to
the captive cell.

They are not affected by water activity or ph

Two viruses that are most concern for foodservice include Hepatitis A
and norovirus.

Hep A can cause liver damage

Excreted in the feces of infected people

Foods associated with these bacteria include raw or undercooked
shellfish, raw salad ingredients

Viral contamination can be avoided by using excellent hygiene,
washing all fruits and vegetables, avoid shellfish harvested from
contaminated waters, purchase food from reputable suppliers
Fungi:

Types that can cause food contamination include:
poisonous mushrooms, yeasts, and molds,

Yeast: a microscopic fungus that consumes sugar
and expels alcohol and carbon dioxide gas
through a process called fermentation. Wild yeast
growing unintentionally in food is the problem. It is
characterized by slime, discoloration, bubbles, and
an alcoholic off smell. Can be killed above 136
degrees

Mold: a name for a large family of single cell fungi.
Most molds are not poisonous. All molded foods
should be discarded
Parasites:

An organism that lives and feeds on the body of another living
creature

Parasites can be found in meat and fish, when you eat food
infested with live parasites they can be transferred to you

Trichinella spiralis causes disease called trichinellosis, marked by
fatigue, digestive discomfort, and rarely death.

Not visible to the human eye, and often found in improperly cooked
game meats

Cook to an internal temperature of 145 and allowing three minutes
to rest

Fish harbor parasites called anisakis and cestodes and trematodes.
They are not easily visible and may be present in some raw fish.
Cook fish to a temperature of 140 or freezing at -31 for 15 hours
Fish Toxins:
 Are
poisonous within the fishes flesh, that
don’t harm the fish but can cause illness
when eaten
 Ciguatera:
results when small fish eat certain
algae that contain the toxin, then the larger
fish eat the smaller fish
 Scombroid
poisoning happens when certain
fish are left in the temperature danger zone.
Chemical hazards

Classified as any chemical that can contaminate
food

Metals: found in cookware, such as copper can
leach into food

Galvanized steel contains zinc which can leach
into food as well.

Chipped enamel can cause metal poisoning
Agriculture chemicals
 Insecticides
pesticides and herbicides can
be found on the outside of fruits and
vegetables
 Washing
and peeling produce can help
prevent the ingestion of these chemicals
Kitchen chemicals


This type of chemical contamination is more rare then
those of biological contamination.
To prevent kitchen contamination:
 Label all chemicals
 Only use chemicals according to the labels
 Dispose the chemicals according to the instructions on
the bottle
 Never randomly mix chemicals
 Store chemicals separate from the food prep area
 In the event in ingestion call poison control and refer to
the MSDS. The MSDS contains proper procedures for
storage and handling and what to do in an emergency.
Physical hazard

Are solid materials that posses danger if ingested

Some of the most common physical hazards include:

Glass: not easily seen and is dangerous if swallowed

Staples: large delivery boxes are sealed with them and they
can accidently fall into the food

Metal shards: Commercial can openers can tear small
metal shards and get into the food

Toothpicks: often used in d’oevres or sandwiches
Food allergens

Happens when a person’s body interprets a harmless
protein as a dangerous substance, and the body reacts to
the allergen

Reactions can range from skin irritations to difficulty
breathing to death

When a kitchen is alerted to an allergy the kitchen must
analyze everything that is served to the customer to make
sure it is not served to them.

When a food of origin to a food that does not contain the
allergen it is called cross contact.

https://www.pinterest.com/pin/234890936792333143/