BACTERIA* Single-celled

organisms reproduce by

dividingFish Toxins

Fungi

BIOLOGICAL HAZARDS

Atmosphere•Remove oxygen•Vacuum packaging

Food source

* proteins

Temperature*needs to be

warm* Temperature

danger zone 41 -135

pH level* Acid

preserves food

Water* Remove

to stop growth

Scombroid•Occurs to fish

left in temperature danger zone•Yellowfin tuna•Skipjack•Bonito•mackerel

Ciguatera•Small fish eat toxic algae•Affected fish•Red snapper•Grouper•barracuda

Mold•single-cell•Found in

cheese (blue cheese)

Yeast•Consumes

sugar and expels alcohol and

carbon dioxide• used to make

bread, wine, and beer

Time* Food has a 4 hour limit

METALS

KITCHEN

AGRICULTURAL

CHEMICAL HAZARDS

Enamel* Chips and falls into food

Copper* Leeches into food

Material Safety Data

Sheet

Mercury* Found in fish from polluted waters

Galvanized steel

* Never use, contains zinc

Store in original containers and clearly marked

Never mix chemicals

Wash all fruits and veggies

thoroughly

insecticides

herbicidespesticides

Never store food in chemical container

Must be available for workers; located in chef’s office or in kitchen

Chemical ingredients, protective wear needed, allergic reactions

MSDS

Store chemicals away from food

Used in sandwiches, hors

d’oeuvres

GLASS

•Can cut your hands

* Fall into food

Metal Shards

Can openers tear little pieces

from can

Toothpicks

Looks like ice

PHYSICAL HAZARDS

Must be visible

Use colored or with frills

Don’t use in prep area to

drink

If shatters around food, throw

everything out

COMMON FOOD ALLERGIES

• Dairy products• Wheat products (including flour)• Fish• Shellfish• Peanut and peanut products• Soy and soy derivatives• Eggs• Seeds; poppy, sunflower, and sesame• Tree nuts; walnuts and almonds

POTENTIALLY HAZARDOUS FOODS

• Raw/cooked animal products: meat, poultry, dairy, milk, and eggs

• Corn and rice• Cut melons• Raw sprouts: bean sprouts• Spinach and lettuce• Cut tomatoes and tomato mixtures• Garlic-in-oil mixtures

Cross Contamination•Occurs when microorganisms transfer from one product to another by hand, utensils, equipment, or other physical contact•The largest cause of foodborne illnesses•Result of human negligence•Always clean and sanitize hands, cutting boards, workstations, utensils after each job. Store raw food properly in refrigerator

Chicken on bottom shelf (takes longest to cook) Use air tight containers to store raw food and clearly label and date Lowest internal cooking temperature is stored on top

Clean vs. Sanitary•Cleaning

Removing visible debris, grease, and grime First step before sanitizing Use hot soapy water to clean and/or degreaser

•Sanitizing Two types: heat and chemical Kills pathogens Heat

o Used with dish machines. Need to reach 171F and 180F to sanitize small equipment Chemical

o Most commonly usedo Water hardness, water temperature, residue, detergents are factors that influence effectivenesso Must be changed every 4 hourso Never mix chemicalso Wear gloveso Dilute with water o Allow to air dry ALWAYS

CLEANING and SANITIZING THE KITCHEN

WORK SURFACES* Clean after each job,

continuously* sanitizing solution kept

at hand* to clean worktable:

- clear table - use hot soapy water - rinse with hot water- sanitize and air dry

SMALL EQUIPMENT and DISHES

* Clean after each job* Dish machine used for small

equipment and dishes- must be trained

- scrape dishes before loading* Three compartment sinks

- required by health code-1 sink hot soapy water

-middle sink hot rinse water-last sink for sanitizing-allow items to air dry

LARGE EQUIPMENT*most can be

unplugged first* wash by hand;

some parts can be taken off

* must be trained* follow procedure

for cleaning worktable

CLEANING and SANITIZING SCHEDULE

* Kitchen should have cleaning schedule

* list should tell who, what, when, and how

* majority of kitchen is cleaned 24/7

* should do self-inspections to prepare for state walkthroughs

PERSONAL HYGIENE

HANDS* most likely source of contamination

* should be washed constantly; after eating, drinking, bathroom, touching

hair/skin/clothing, trash, sneezing, coughing* where gloves with raw food

* wash hands before and after using gloves *DO NOT WASH GLOVES - THROW AWAY

* gloves do not replace hand washing*change gloves after each task

* cover cuts with bandages and gloves* no long fingernails/fake nails - harbor germs

HANDWASHING*wet hands with hot water (as hot as you can

stand)* use soap: wash up to elbows, in-between

fingers (use finger brush)* wash for 20 sec

* rinse with hot water* use throw away towel to dry and turn water

off

HAIR* notorious for

bacteria*should be tied up, under a hat, and/or

a hair net* beards should be

covered with a beard net

BATHING* bathe and shower daily* cologne or perfume IS

NOT a substitute for showering

* Deodorant is recommended in

addition to bathing, not strongly scented

CLOTHING* clean uniform worn

everyday* change into uniform

at work* change if heavily

soiled

SMOKING, DRINKING, and EATING

* not allowed in kitchens* wash hands after these

activities* use disposable spoons

to taste food - NEVER reuse

ILLNESS*should not work if

ill* illness from

foodborne illness should be reported

to health department

INSECT AND RODENT CONTROLSpread biological hazards through urine and feces, which contain pathogensSpread hazards with their feet and bodies by crawling through garbage then over work surfacesFlies and cockroaches are greatest health riskMice and rats are the biggest rodent problemMust keep kitchen clean and sanitary to prevent issues

Don’t leave food/garbage laying aroundUse screens on windows and doors – make sure sealed properlyUse blowers on doorsCheck all delivery boxes for insect damage (eggs, droppings)Seal cracks in foundation, doors, and windows

WASTE CONTROLLine trash can with heavy duty linersEmpty into dumpster outside of restaurant oftenDon’t allow cans to overflowRecycleRegularly clean cans and dumpster to prevent insect/rodent issuesAlways wash hands after touching garbage

HAZARD ANALYSIS CRITICAL CONTROL POINTHACCP – identifies where contamination is most likely to occurWas originally developed for NASATracks PHF (potentially hazardous foods)CCP – critical control point

Step where control can be applied to prevent or eliminate food safety hazardWhere pathogens are killed

Records should be kept on HACCP foods

THE HEALTH INSPECTORRandomly comes to inspect facility, unannouncedNot the enemy – makes sure rules are followedFrequency determined by restaurant size, prior inspection results, risk level of customer base, workload of health departmentResponsible for public safetyCheck for biological, chemical, and physical hazards

Time and Temperature Control

thawing

*thaw under cold running water (70F)

* thaw in the refrigerator(preferr

ed method)* cook from a

frozen state (not all meats)

cooking*use thermometers to ensure proper cooking temperature is reached* place thermometer in

thickest part of meat*poultry, stuffing, and

leftovers 165F* hot-held eggs, ground

meats, fish 155F* whole muscle meats,

fish, and raw eggs cooked to order 145F

hot holding

* food must maintain internal temp of

135F* food in steam table

to be stirred frequently so it

doesn't fall below 135F

cooling* cooked food

must be cooled from 135F to 70F in 2 hours or less. All hot food must be cooled to 41F

in less than 6 hours.

Best ways to cool food: ice water

bath, transfer to shallow pans, use

a blast chiller.

storing* refrigerator

should be 41F or cooler

to slow bacteria growth.* freezer should

always be at 0 to stop pathogen growth.* Never overload freezer or

refrigerator to restrict

airflow

reheating* all food

must reheat to

165F* food can

only be reheated

once