Sanitation In an Industrial Sanitation In an Industrial Kitchen Kitchen Student Need-to-know Information
Mar 26, 2015
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?