Sanitation Refresher
- CS1(SS) FOSTER
Learning Objectives
Identify standards of sanitation Identify common terminology Understand the rules Learn everyday compliance
Personal Hygeine Showering daily is required! Wear only clean, well kept uniforms (no ball
caps) Shave daily, restrain hair (beard covers) Wash your hands! (hottest water you can
stand, soap, 30 sec.)- When?- After: smoking, touching hair or face, handling
raw food, using bathroom, scratching skin, etc.
Cross Contamination The transfer of FBI is generally a result of poor
food handling Excellent personal hygeine prevents FBI (i.e.
wash your hands!) Use separate cutting boards and clean
preparation equipt. and areas between uses Proper storage can help prevent cross-
contamination (uncooked to cooked, top to bottom)
Proper Thawing Thawing Procedures:1) Thaw under refrigeration: 36°F - 38°F2) Thaw under cool running water (~70°F)3) Thaw at room temperature (emergencies
only!)4) Thaw in microwave as part of the cooking
process!
Proper Cooking Properly preparing all products to correct
temperatures is vital: All Poultry, Stuffed Meats, Fish, Leftovers:
165°F for 30 seconds Beef: 145°F for 15 seconds Ground Beef, Game, Eggs (not to-order): 155°F
for 30 seconds Eggs to Order: 145°F for 15 seconds
Temperature Danger Zone Temperature Danger Zone: 41°F - 135°F This range is the area where micro-organisms
thrive and multiply the fastest 4 Hour Rule: food cannot spend more than four
hours in the danger zone or it must be discarded.
This means that during the preparation of food, it’s very important to be mindful of the temperature your food is at during all stages.
HACCP HACCP (Hazard Analysis Critical Control Points) System is designed to watch and control the flow of food
through a foodservice establishment The 7 Principles are:1) Conduct a hazard analysis- Establishment identifies potential hazards and preventative
measures that can be taken to avoid them.2) Identify critical control points- A step where a potential hazard is identified, then
eliminated, prevented or reduced to an acceptable level.
HACCP 3) Establish critical limits for CCPs- Min./max. value a physical, chemical or biological must
be maintained at to eliminate, prevent or reduce the hazard to an acceptable level.
4) Establish CCP monitoring requirements- Required to ensure the process is under control at the
CCPs.5) Establish corrective actions- Action that is taken when monitoring suggests deviation
from a critical limit.
HACCP6) Establish records keeping procedures- System to maintain the HACCP plan, hazard analysis,
monitoring of CCPs and critical limits, and corrective actions taken.
7) Validation/Verification- Prove the system is working. The plans are reviewed
when created, then periodically audited.
Food Microbiology Bacteria: Living microscopic organism. Requires
moisture, time, temperature and pH along with nutrients in order to grow and multiply. Under ideal conditions they can triple every hour.
Viruses: Microbe that must be inside an animal or plant to survive. Passed along through human waste; Do not multiply in food.
Protozoa: Single cell organism not normally found in food. Found in natural waters.
Fungi: Microscopic plants lacking chlorophyll. Some produce toxins that are harmful to humans.
Food Borne Intox. (FBI) Staphylococcus: cream filled pastries,
custards, salad dressings, meat and meat products
Botulism: home canned veg., fruit & meats, baked potatoes, pot pies
- DEADLIEST FORM OF FBI! Bacillus Cereus: rice (fried), veg and meat
dishes
Food Borne Infection E. Coli: undercooked ground beef, unpasteurized
milk Salmonellosis: raw eggs, poultry and milk Hepatitis A: contaminated water and food: milk,
sliced meats, salads, undercooked mollusks (oysters, clams)
Norovirus: clams, oysters, green salads, pastries and frostings
Shigellosis: Food or contaminated water from feces of carrier. Fly or cockroach contamination.
Brucellosis: Raw milk/dairy from infected animals.
Food Borne Infections (Parasites)
Trichinosis: raw or insufficiently cooked pork products
Ambiasis: contaminated raw veg and water Anisakiasis: raw, undercooked, or improperly
stored seafood such as cod, haddock, fluke, Pacific salmon, herring, flounder, monkfish
Chemical Poisining Cyanide: food accidentally contaminated food
metal polish Chinese Restaurant Syndrome: an allergic
reaction to Mono-sodium Glutamate (MSG). Arsenic: Unwashed fruits and vegetables
(pesticides) Zinc: High acid foods in galvanized containers
Natural Poisins Ciguatera: Liver, intestines, roe of tropical reef
fish Solanine: Potato sprouts (eyes)
Questions?
Review Proper hand-washing procedures?- Hot water, soap, wash for 30 sec. When do you wash your hands?- After scratching skin, using the bathroom,
smoking, touching face or hair What is cross-contamination?- Transport of FBI via a carrier (usually the food
handler)
Review Two ways to prevent it?- Wash your hands and clean work area/equipt.
after each use. Describe 2 method of thawing food?- Thaw under refrigeration, under running water,
at room temp., in microwave as part of cooking.
Proper cooking temperature for beef?- 145°F for 15 sec. Poultry?- 165°F for 15 sec.
Review Temperature Danger Zone?- 41°F - 135°F How many principles in HACCP?- 7 What is number 2?- Identify Critical Control Points (CCPs)
Review What is the most deadly form of FBI?- Botulism Infection from undercooked pork?- Trichinosis Poison from metal polish?- Cyanide
Any Questions?