Food Safety and Sanitation

Food Safety and Sanitation

February 2, 2015

8:57 AM

Safety

·         Chef Shoes

·         Proper knife use

·         Always use gloves (moving pots/pans)

Food Safety Challenges

·         Time and Money - Training staff to work safely

·         Language and Culture - Making sure to communicate coherently to staff

·         Literacy and Education

·         Pathogens - Bacteria,Virus,Parasites

·         Unapproved Suppliers

·         High-risk Customers - Food allergies, diets, gluten intolerance, allergy card

·         Staff Turnover

Foodborne Illness

·         A foodborne illness is a disease transmitted to people via food

·         A foodborne illness outbreak is when two or more people get the same illness after eating the same food

·         76 mil. Cases of foodborne illness annually (reported)

·         300,000 Hospitalizations annually

·         5,000 Deaths annually

Potential Hazards to Food Safety

·         Biological pathogens are the greatest threat to food safety - cannot taste bacteria

·         Viruses

·         Parasites - worm

·         Fungi - mold

·         Bacteria

Viruses

Hepatitis A   Norovirus

·         Viruses can survive cooler and freeze temp.

·         Viruses can't grow in food. But once eaten, they grow inside intestines

·         Viruses can contaminate both food and water - Health inspector shut down (No access to hot water)

·         Viruses can be transferred from person to person, from people to food and from people to food contact surfaces - via handshaking, physical contact. Cross contamination.

Parasites

Giardia, Anisakis, Cryptosporidium

·         Parasites cannot grow in food. They need to be in the meat of another animal to survive - symbiotic relationship

·         Eating food contaminated with parasites will cause illness, many animals can be hosts.  Found in feces of both animals and people

·         Parasites can contaminate both food and water

·         Freezing kills parasites

·         All hamburger should be well done (recommended) - 161 - 165 degrees internal

Fungi

Mold Yeast

·         Mold spoils food and sometimes cases illness

·         Mold grows under almost any condition. But they grow well in acidic food with little moisture.

·         Cooler or freezer temperatures may slow the growth of molds but they don't kill them

·         Good mold/yeast on cheese, salami

·         Good yeast, fermented foods (Kim chi, bread, beer)

Bacteria

Listeria, E coli, Botulism, Salmonella

·         Most bacteria are controlled by keeping food out of the temperature danger zone (DANGER ZONE) -- dangerous temperature 5-60c degrees (60-140f), keep food below or above the danger zone, get of the danger zone as fast as possible (below an hour) water boils at 100c (simmer, 80)

·         If conditions are right, bacteria will grow rapidly

·         Some bacteria make toxins in food as they grow and die. People who eat the toxins can become sick. Cooking may not destroy these toxins  

Potential hazards to food safety

·         Chemical- Foodservice chemicals can contaminate food if they are used incorrectly - Bleach, Labels, Keep away from food

·         Cleaners and sanitizers

·         Polishes

·         Toxic metals - Copper pots (Only used for select things) Don't use heat and copper

·         Physical- Foreign objects - hair, dirt, bandages, staples, etc.

How food becomes unsafe

·         Purchasing food from unsafe sources

·         Failing to cook food adequately

·         Holding food at incorrect temperatures

·         Using contaminated equipment - Wash then sanitize

·         CROSS-CONTAMINATION

·         Practicing poor personal hygiene - Put on hat, apron, wash hands

Ensuring safe food purchases

·         Purchase from reputable supplier

·         Check food temperatures when receiving product

·         Cold food 41F- 4C or lower

·         Hot food 135F- 60C or higher

·         Frozen foods must remain frozen at all times

Time and temperature control

·         Receiving > Storage > Prep > Cooking > Holding > Cooling > Reheating

·         Cannot be in the danger zone for any of these steps

Food dates

·         Sell by: only refers to the purchase date

·         Best if used by: this is for quality or taste, not a safety date

·         Use by: this is the last recommended date for use

·         Safety after date expires: cooking and/or freezing an item by the "use by date" can extend the expiration date significantly

Food storage

·         In the fridge always place cooked foods above raw product

·         Cheese and dairy products

·         Cooked meats

·         Salads

·         Uncooked red meats

·         Uncooked sea food

·         Uncooked poultry

Food storage

·         Prepared potentially hazardous foods must be dated and used within 7 days of prep and opening

·         WHEN IN DOUBT THROW IT OUT

Cleaning and sanitizing

·         Cleaning is the physical removal of debris from a work surface

·         Sanitizing is the removal of 99.9%  of harmful microorganisms through the use of hot water or chemicals

·         All food contact surfaces must be washed, and sanitized:

·         After each use

·         When you begin working with another type of food

·         Any time you are interrupted during a task and the tools or items you are working with may have been contaminated

·         After 4 hour intervals if the items are in constant use

Six steps for proper hand washing

·         Warm water to moisten hands

·         Apply soap

·         Rub hands together for 30 seconds or two verses of Happy Birthday

·         Rinse thoroughly

·         Dry, with single use towel

·         Use towel to turn off tap

When to wash hands

·         Touching hair, face, body

·         Sneezing, coughing

·         Smoking, gum

·         Eating or drinking

·         Cleaning

·         Taking out trash

·         Touching anything that could contaminate hands

·         Handling raw food

Personal hygiene

Kitchen workers should

·         Wash their hair and bathe daily

·         Wear clean clothing

·         Wear comfortable closed toe shoes

·         Wear hair restraints

·         Never wear jewelry

Employees should report any signs of illness

You must go home if:

·         Diarrhea

·         Upset stomach, nausea, or vomiting

·         Sore throat or sinus infection

·         Coughing or sneezing

·         Dizziness

·         Fever