Kitchen Safety and Sanitation PowerPoint_1

8/12/2019 Kitchen Safety and Sanitation PowerPoint_1

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Good Personal

Hygiene/Health

Procedures

Tuesday, September 23


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Define Terms PP 160 - 166

Bacteria

Foodborne Illness

Pathogens

Campylobacter

E. Coli

Food Poisoning Incubate

Norwalk virus

Salmonella

Botulism

Cross Contamination

Direct Contamination


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When dining in a restaurant, you probably take for

granted the safety of the food preparation, handling,and storage. Most of the time, this trust is well-

founded, because the local health departments

mandatory inspections process makes sure all

restaurants follow established guidelines.

What are some of the basic things that restaurantemployees have to do to ensure the food safety?


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Physical Hazards

Are foreign objects, usually large enough to

see or feel while you are eating. They are

usually responsible for injuries, such arechipped tooth.

A hair

A piece of packaging

A piece of metal

A piece of glass


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Chemical Hazards

ExampleCleaning products, bug sprays,

food additives, and fertilizers.

Symptoms from eating chemically

contaminated food can often be felt

immediately, can include hives, swelling ofthe lips, tongue, and mouth, difficulty

breathing or wheezing.


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Common Illnesses Caused by

Foodborne Hazards Campylobactera bacterial pathogen. Lives in the

intestines of healthy birds and raw poultry. Symptoms

fever, diarrhea, and abdominal cramps.

Salmonellabacterium in the intestines of birds, reptiles

and mammals and raw eggs. Symptomsfever, diarrhea

and abdominal cramps.

E, Colibacterial pathogen found in cattle. Humans

usually get from cattle feces. Symptomssevere and

bloody diarrhea, and painful abdominal cramps.

Norwalk Virusvery common, but rarely diagnosed.

Symptomsvomiting, diarrhea. Spreads easily.


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Personal Hygiene

Wear clean clothes and cover them with cleanapron.

Remove dangling jewelry, roll up long sleeves.

Tie back hair.

Wash hands, wear rubber or plastic gloves if youhave an open would on your hand.

Do not sneeze or cough into the food.

DO NOT TOUCH YOUR FACE, HAIR OR ANYOTHER PART OF YOUR BODY WHILEWORKING WITH FOOD.

W


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W en wor ng n a tc en

environment, you should wash

your ;hands at the followingtimes

Arrive at work or return after a br eak

After using the restroom After you sneeze or cough

After touching face, hair or clothing

After you eat, drink or smoke

Before handling food

After handling garbage

After touching raw meat, poultry, or fish


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Attire that Promotes Food Safety

Hairnets

Disposable gloves


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Storing Food

Refrigerator should be 35 to 40 degrees

Different spots in the home refrigerator have very different

temperature

The door, store only items that do not spoil when warmer than 41degrees. Ex. Butter, sodas, ketchup, mustard

Coldest area is near the bottom. Store all meats on shelf but not in

drawer.

Fresh herbs do better in warmer temps, so store on top shelf or outside

refrig. If kitchen is below 70 degrees.

Use drawers at the bottom to store most produce

DO NOT store tomatoes or tropical fruits (bananas, pineapples, citrus)

in refrigerator.


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Thawing Frozen Foods

Best way to thaw is in the refrigerator

Next place in cold water or under running

cold water

Microwave for small portions


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Food Handling Guidelines

Cook food to the proper internal temperature oruntil thoroughly cooked.

When microwaving, take steps to ensure even,

thorough cooking. Do not leave food out more than two hours at

room temperature or more than one hour if thetemperature is above 90 F.

Do not add more food to a serving dish of foodthat has been out for a while. Instead, use a cleandish.


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Thawing Food Safely

Place food in the refrigerator where it will

thaw slowly. Be sure packages of thawing

food do not leak onto other foods.

For faster thawing, put the package in a

watertight plastic bag and submerge it in

cold water. Change the water every 30minutes. The cold slows down the growth

of bacteria as the food thaws.


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Using The Microwave for Thawing

Use a microwave for quick, safe defrosting.

Follow the manufacturers directions.

Foods thawed this way should be cooked

immediately.

Kitchen Safety and Sanitation PowerPoint_1

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