Chapter 6: Food Safety & Sanitation

Preventing Food Bourne Illness

Key Terms

Preventing Foodborne Illness

• There are three main ways to prevent foodborne illness:– Personal Hygiene

• Consists of the actions a person takes to keep his or her body and clothing clean and to remove pathogens

– Sanitation• Consists of the actions taken to prevent and control disease

– Proper Food Handling• Cleaning is the physical removal of dirt and food from

surfaces• Sanitizing is the treatment of a clean surface with chemicals

or heat to reduce the number of disease-causing microorganisms to safe levels

Employee Practices

– Stay home when sick– Keep fingernails short– Wash hands properly– Wash hands frequently– Bathe daily– Wear clean clothing

– Do not wear jewelry– Keep hair restrained– Control sweat– Use gloves when directed– Use sanitary serving

methods

• One of the most common sources of food contamination is the hospitality employee.

• Employee practices that prevent foodborne illness are generally called personal hygiene.

• Good personal hygiene include:

Stay Home When Sick

• Food service employees should never be on duty when they have diseases that can be transmitted through direct contact with food or other persons

• Employees who show signs of illness should be reassigned or sent home

• Signs of illness include:– Fever– Sneezing– Coughing– Vomiting– Diarrhea– Oozing burns and cuts

Keep Fingernails Short

• Fingernails should be:– Trimmed– Filed– Maintained

• This ensures that hand washing will effectively remove soil and bacteria from under and around them.

Wash Hands Properly

• Hands easily pick up contaminants, such as bacteria from unclean surfaces, chemicals from cleaning products, or bacteria from the nose or mouth

• There should be hand washing stations which include– Hot water– Cold water– Soap or detergent

Wash Hands Properly

• Proper hand washing includes;– Vigorously rub surfaces of hands for 20 seconds– Clean under fingernails using a brush– Dry hands with a single paper towel

Wash Hands Frequently

• Hands should be washed whenever you touch an unclean surface

• Hands should be washed:– After using the restroom– Sneezing– Nose blowing– Wiping away sweat– Touching hair– Working with raw foods– Touching dirty surfaces

Bathe Daily

• Personal cleanliness is important• Lack of personal cleanliness can;

– Offend customers– Cause illnesses– Contaminate food or food surfaces

Wear Clean Clothing

• Employees should always wear clean work clothes

• Dirty clothing presents two problems:– Odor– Contamination by bacteria

• Dirt can enter the business on an employee’s shoes or clothing

• Ordinary dirt contains many microorganisms from sewage, fertilizer, or street dirt

Do Not Wear Jewelry

• Jewelry should never be worn during food production or dishwashing

• The following items can collect dirt and cause foodborne illness:– Rings– Watches– Bracelets– Necklaces– Earrings

Keep Hair Restricted

• Caps, nets, or other hair restraints should be worn to prevent hair from falling into food

• Hair should be kept clean• Dirty hair harbors pathogens and

microorganisms

Control Sweat

• Another common source of contamination is sweat.

• Food handlers should be careful not to drip sweat onto equipment or into food products

• A food contact surface is a surface that comes in contact with food.

Use Gloves When Directed

• Many foodservice operations require the wearing of disposable gloves during food preparation or service

• Bare hands can harbor bacteria• Gloves should be changed after every possible

contamination• Hands must be washed before gloves are put

on

Use Sanitary Serving Methods

• All tableware and serving utensils must be handled in a sanitary way

• Do not touch the eating surfaces of tableware when setting tables or when handling and storing utensils

• Never touch food contact surfaces

Food Sources & Storage

• Food and beverage businesses buy food products from many different sources

• Once the food is purchased, it must be shipped to the restaurant, then stored

Sources

• Each food source (supplier) has workers who handle food

• Each of these places might cause contamination in the food they sell

• Food sources must be reliable

Shipping

• Reliable suppliers keep food products separate from general supplies during shipping

• Reliable suppliers also:– Protect food packages from becoming damaged or

torn– Ship products in vehicles that are clean

Storage

• Food must be properly stored to prevent spoilage and contamination

• The most important rule of storage is first in, first out (FIFO)

• Store food in approved areas• Protect food from:

– Dust– Flies– Rodents– Toxic materials– Unclean equipment

Rodent & Insect Control

• Pests such as rodents and insects can cause serious problems for restaurants

• Insects and rodents can contaminate food, spread diseases, and destroy your property

• Major ways to control pests are through:– Good housekeeping– Preventing entry– Proper disposal of trash– Use pesticides as a last resort

Equipment, Utensils, and Surfaces

• Equipment includes all the devices used to prepare food

• Utensil are all the small pieces of equipment used in the kitchen, plus all the items used to serve food to guests, including plates, glasses, and silverware

Construction

• The Food and Drug Administration (FDA) has set standards for equipment and utensils

• The purpose of the standards is to make sure that the equipment and utensils are easy to clean and sanitize and safe to use

Cleaning vs. Sanitizing

• Cleaning is the physical removal of soil and food residues from surfaces of equipment, utensils, tables, and floors

• Sanitizing is the treatment of a surface with chemicals or heat to reduce the number of disease-causing organisms to safe levels

Dishwashing

• Dishwashing is one of the most important jobs in the food and beverage business

• The purpose of dishwashing is to clean and sanitize equipment, dishware, and utensils

• Dishwashing is a two-part process:– Clean– Sanitize

Food Handling

• Food handling most often refers to procedures that prevent the growth of bacteria in foods

• The two basic rules of food handling are:– Keep cold foods cold– Keep hot foods hot

• A holding unit is a piece of equipment that holds food at a specific temperature

• A thermometer is a tool for measuring temperature• A thermostat is an automatic device that regulates

the temperature of a piece of equipment

Preparing Raw Food

• Cross-contamination can occur when:– Raw food is placed on a surface, then cooked food

is placed on the same surface• Cross-contamination takes place from:

– Food to food transfer– Surface to surface transfer– Food to surface transfer– Not washing hands after handling each item

Preparing Raw Food

• Raw food often has small amounts of pathogens and other contaminants

• Raw fruits and vegetables often have soil on them

• Soil contains many microorganisms• A major danger when handling raw food is

cross-contamination• Cross-contamination is the transfer of

microorganisms from one food item to another

Cooking

• The first goal of cooking is to make it appetizing

• The second goal of cooking is to destroy pathogens or reduce them to safe levels

• The FDA temperature recommendations are minimum temperature and amount of time the food must be held

Cooking

Food Minimum Internal Temperature

Minimum Holding Time

Beef, Pork, Fish 145°F 15 seconds

Ground Meats, Sausage

155°F 15 seconds

Poultry, Stuffed Meats, Stuffed Pasta, Stuffing, Casseroles

165°F 15 seconds

FDA Minimum Internal Food Temperature

Procedures to Prevent Cross-Contamination

• Thoroughly clean raw food– Wash all fruits and vegetables

• Prepare raw seafood, poultry, and meat on surfaces and with utensils that can be sanitized

• Do not handle raw foods, including eggs, then touch cooked or foods that will not be cooked

• Do not let raw foods drip on cooked foods in the refrigerator

Cooling, Thawing, & Reheating

• Cooling, thawing, and reheating are processes that take time and require food to go through the temperature danger zone

• Special precautions must be taken to reduce the growth of bacteria during cooling, thawing, and reheating

Cooling, Thawing, & ReheatingProcess Precautions Steps

Cooling Cool as quickly as possible 1. Place food in a clean stainless steel container2. Place container in cold water or ice bath3. Stir food during cooling4. Cool until food reaches 40°F

Thawing Keep food from reaching and staying in the temperature danger zone

Options* Thaw in original wrapper in the refrigerator* Thaw in original wrapper under cold running water in a sink* Thaw in microwave

Reheating Bring to 165°F as quickly as possible

1. Reheat only enough food to meet needs2. Reheat liquids over direct heat3. Reheat solid foods in a convection oven4. Small portions can be reheated in a

microwave5. Never use a steam table to reheat foods.

Holding

• Holding can be defined as keeping potentially hazardous foods out of the temperature danger zone during the period while the food is waiting to be served to guests.

• Safe handling for cold foods requires that they must be kept at 40°F or below

• Safe holding for hot foods requires that they must be kept at 140°F or above after cooking

THE END