Sanitation In an Industrial Kitchen Student Need-to-know Information.

Sanitation In an Industrial KitchenSanitation In an Industrial KitchenStudent Need-to-know Information

Role of the Public Health Role of the Public Health InspectorInspector

They are employed byyour local health unit to:

inspect food premises examine records close a food premise investigate complaints educate people other public health matters

Premises awaitingFirst FoodCheck Peel Inspection

Premises in substantialCompliance with theFood Premises Regulation

Minor non-complianceReinspection at nextScheduled inspection

Disclosure SignsDisclosure Signs

Disclosure SignsDisclosure Signs

Significant non-complianceWith the Food Premises Regulation

Threat to food safety withreinspection within 72 hours

Immediate health hazard observed in the

premises.

Reinspection on a daily basis

MICROORGANISMS NEED…MICROORGANISMS NEED…

1. FoodHazardous – protein moist

Non-Hazardous – low in protein, dry, high acid

2. TemperatureDanger Zone

3. TimeBacteria double every 10 – 20 minutes.

Maximum amount of time in the danger zone is 2 hours.

SAFE FOOD TEMPERATURESSAFE FOOD TEMPERATURES

-18oC (0oF) Freezer Temperature

4oC (40oF) Refrigerator Temp.

60oC (140oF) Hot Holding Temperature

74oC (165oF) Cooking /Temperature

Max. time inDanger Zone

= 2 hrs

DANGER ZONE4oC (40oF) to 60oC (140oF)

How does time affect bacteria?How does time affect bacteria?

Bacteria double in number every 10 to 20 minutes in the temperature danger zone.

00:00 = 1

00:15 = 2

00:30 = 4

00:45 = 8

01:00 = 16

01:15 = 32

01:30 = 64

01:45 = 128

02:00 = 256

02:15 = 512

02:30 = 1024

02:45 = 2048

CROSS CONTAMINATIONCROSS CONTAMINATION

Cross contamination means something that is already contaminated transfers that contamination to a food

This can happen in 3 ways:

1) food to food cross contamination 2) equipment to food cross contamination

3) people to food cross contamination

PREVENTING PREVENTING CROSS-CONTAMINATION…CROSS-CONTAMINATION…

Prevent food-to-food cross contamination by: storing food correctly

Prevent equipment-to-food cross contamination by: cleaning and sanitizing

Prevent people to food cross-contamination by:

practicing good hygiene

The Greatest Reason for The Greatest Reason for Foodborne Illness is …Foodborne Illness is …

Other causes of foodborne illness: Cross contamination Poor hygiene Improper cleaning &

sanitizing of food contact surfaces

UNSAFE FOOD TEMPERATURES

INTERNAL COOKING INTERNAL COOKING TEMPERATURESTEMPERATURES

How do you know when meat & poultry are cooked? The safest way to know when

meat and poultry are cooked is by checking the internal temperature .

Food can look done but not have reached a

hot enough temperature to kill bacteria.

Safe Ways to Defrost Safe Ways to Defrost Potentially Hazardous FoodsPotentially Hazardous Foods

Microwave

Refrigerator

Cold running water

REHEATING/HOT HOLDINGREHEATING/HOT HOLDING

Remember to keep hot foods hot! • At 60°C or hotter

Reheat food to its original cooking temperature as quickly as possible, then keep in a hot holding unit at 60°C or hotter

COOLINGCOOLING

Cool foods as quickly as possible by:

Cooling smaller batches Using shallower aluminum

or stainless steel pans Ice baths

Remember to keep cold foods cold!

at 4°C or colder

REVIEW QUESTIONSREVIEW QUESTIONS

What temperature is the danger zone?

4°C - 60°C

What do microorganisms need to live and grow?

1) Food2) Warm temperatures3) Time

What type of law is the Food Premises Regulations?

Provincial

What do you use this to check the internal temperature of food?

An internal probe thermometer.

RECEIVINGRECEIVING

• Food must be from government inspected sources

• Keep receipts

• Check all deliveries for signs of spoilage, damage, dirt, insects and rodents

• Check the temperature of hazardous foods

MILK and DAIRY PRODUCTSMILK and DAIRY PRODUCTS

All milk and milk products must be pasteurized, which means it has been heated to kill pathogens

Milk must be delivered at a temperature of 4°C or colder and well before the best before date

• Creamers and milkettes must be kept refrigerated.

EGG and EGG PRODUCTSEGG and EGG PRODUCTS

Eggs must be clean, uncracked, grade A and received refrigerated at 4°C or less

• They must be delivered well before the use by or best before date

Ungraded and cracked eggs are not permitted in food service establishments because they are a source of salmonella

DRY STORAGEDRY STORAGE

Foods in dry storage must be: - kept covered to prevent contamination- stored in its original, unopened container- stored in a clean, covered, labelled container

Dried fruits, cereals, grains, sugar, flour and rice must be received in dry, unbroken packaging

Check for dampness, mould, holes and tears in packaging

SAFE STORAGESAFE STORAGE

Practice the FIFO method of stock rotation: First In First Out

Dry foods must also be stored food 15cm off the floor, because:

1. it is the law 2. makes it easier to clean the floor

3. makes it easier to see insects and rodents

HACCPHACCP

H azardA nalysisC ritical C ontrolP oint

A food safety inspection system that review all food handling process in a food business. Also called an audit.

Purpose-Identify poor food handling processes

-Make corrections to the processes

• Goal -Prevent foodborne illness

-Make the safest food possible

HACCP con’t…HACCP con’t…

The HACCP system breaks a recipe into steps from receiving to service

Identifies critical control points

Sets food safety standards and corrective actions for each step in the recipe

Helps to: find problems, correct problems and educate staff

PERSONAL HYGIENEPERSONAL HYGIENE

Remember the safest way to prevent people-to-food cross contamination is to practice good personal hygiene

Practice hand washing in a separate hand washing basin

If you are sick, do not work with food

• Avoid: coughing near food, smoking near food, putting fingers in mouth, nose, hair; sneezing near food, scratching ; chewing gum

CLEANING & SANITIZINGCLEANING & SANITIZING

Post a cleaning schedule What is to be cleaned When it is to be cleaned Who is responsible What to use How to clean and sanitize

• For sanitizing surfaces, cutting boards, equipment and dishcloths:

add 5ml of bleach to 750ml of water• Replace wiping cloths and sponges on a regular

basis• Mix a fresh batch of sanitizing solution each day• Put in a labeled spray bottle for easy use

DISHWASHINGDISHWASHING

When using a mechanical dishwasher:

• Wash temperature is 60o C - 71o C (140o F-160o F)

• Sanitizing Rinse temperature

High temperature dishwasher is 82o C (180o F) for at least 10 seconds. Hot water is used for the sanitizing rinse.

Low temperature dishwasher is 24o C (75o F) for at least 45 seconds. Chemicals are added.

DISHWASHING BY HANDDISHWASHING BY HANDUSING A 3-COMPARTMENT SINKUSING A 3-COMPARTMENT SINK

SANITIZE IN THE 3rd SINKSANITIZE IN THE 3rd SINK FOR AT LEAST 45sec FOR AT LEAST 45sec

Use clean hot water at least 77o C (170o F)

OR

Chlorine bleach at least 100 ppm

OR

Quaternary ammonium (quats) at least 200 ppm

OR

Iodine at least 25 ppm

Bleach

WASHING POTS AND PANS IN A WASHING POTS AND PANS IN A 2-COMPARTMENT SINK2-COMPARTMENT SINK

REVIEW QUESTIONSREVIEW QUESTIONS

Why do we store food 15cm above the floor?

It is the law Makes it easier to clean the

floor Makes it easier to see insects

and rodents

REVIEW QUESTIONSREVIEW QUESTIONS

What does HACCP stand for?

HazardAnalysisCriticalControlPoint

What does FIFO stand for?

First In First Out

Any Questions?