Chapter 1 – Sanitation 1.1 Sanitary Food Handling 9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT 12.0 EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY 15.0 APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES
Feb 23, 2016
Chapter 1 – Sanitation
1.1 Sanitary Food Handling
9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT
12.0 EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY
15.0 APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES
Biological Hazards• Bacteria – single celled LIVING
organisms (The volume/type of bacteria will determine how sick you get.
• Viruses – living cells, need a host• Parasites – multi-celled organisms
larger than bacteria/viruses (roundworms, tapeworms)
• Fungi – organisms (mold, yeast), can produce toxins, gases
Look at p. 8-9 in text….1. Which bacteria is often in
reheated foods? 2. What disease can be caused by
“dented” cans? 3. Which bacteria is from fecal
contamination?4. When looking at the list of
FOODS, which nutrient is in most of the foods?
Answers……1. Which bacteria is often in
reheated foods? SALMONELLA2. What disease can be caused by
“dented” cans? BOTULISM3. Which bacteria is from fecal
contamination? E-COLI4. When looking at the list of
FOODS, which nutrient is in most of the foods? PROTEIN
Look at p. 10 in text….1. Which parasite is sometimes in
pork? 2. What temp do you cook shrimp? 3. How can you prevent mold on grains & nuts?4. Which parasite is killed by freezing?
Look at p. 10 in text….1. Which parasite is sometimes in
pork? TRICHINELLA2. What temp do you cook shrimp?
SHELLFISH over 150 degrees (Fish is over 140 degrees)
3. How can you prevent mold on grains & nuts? KEEP DRY
4. Which parasite is killed by freezing? ANISAKIDAE (roundworms)
FAT – TOM – conditions good for PATHOGENS (organisms that produce disease• Food• Acidity• Temperature• Time• Oxygen• Moisture
Sources of ContaminationDIRECT
Contamination
Food already contaminated –
must be properly STOREDCOOKEDSERVED
CROSS Contamination
Food is SAFE then comes in contact with a Biological, Physical, or Chemical
contaminate during storage, cooking or service.
Danger Zone !
Why do you think chefs rapidly cool food to below 41 degrees in preparation for storage?
Because bacteria grow very fast and live in warm temps.(40-140 degrees)
CHECK- UP ……• What are 3types of hazardsthat can contaminate foods?
1. Biological2. Physical3. Chemical
Grooming• Clean uniform• Put on at work• No “apron”
wiping towel• Hair restraint• Jewelry/watches
are a source of bacteria
Personal Hygiene• Don’t work if sick• Trim Nails• No Polish• Minimal Make-up• Bandage over
cuts w/ gloves
Cleaning & Sanitizing
• Cleaning – removing soil and grease, sweeping
• Sanitizing – AFTER cleaning• Sanitize with HEAT (over 180
degrees) or CHEMICALS (p. 17)
• Manually – 3 compartment sink – wash,rinse,sanitize
• With Gloves?• How often?• Why?
Water DisposalRecycling
Pest Control• Get rid of Trash Quickly – so it doesn’t mix with
the food• Most garbage should be emptied every 4 hours.• Pests-mice, flies, roaches, mosquitos carry
pathogens• Shut off places pests enter.• Clean & wipe crumbs/surfaces• Cover & store properly – off the ground• Pesticides by professionals.