Food Safety and Sanitation

Importance of Food Safety and Sanitation

Lack of proper food safety and food sanitation can cause:

• Loss of customers and sales• Loss of prestige and reputation• Lawsuits—resulting in lawyer and court fees• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Need for retraining employees• Embarrassment

Illness

A disease transmitted by food is called a foodborne illness

Many cases go unreported because people mistake their symptoms for the “flu”

Biological Contamination

Bacteria• Can multiply rapidly to disease-causing levels

at favorable temperatures• Can produce toxins in food that can poison

humans when the food is eaten• Cause most foodborne illnesses

Biological Contamination—continued

Viruses • Do not grow in food, but can be transported

by food items• Transported by many food items, including

ice and water

Biological Contamination—continued

Parasites• Live inside a host to survive• Can cause people to become infected if they eat

raw or undercooked meat

Fungi• Molds: Cause illnesses, infections, and allergies• Yeast: Spoils food

Chemical and Physical Hazards

• Cleaning supplies• Pesticides• Toxic metals• Foreign objects accidentally introduced

into food (broken glass, jewelry, bandage, and staples)

• Naturally occurring objects, such as bones in fillets

FAT-TOM

•Food•Acidity•Time•Temperature•Oxygen•Moisture

Conditions that favor the growth of most foodborne organisms

Temperature Danger Zone

41˚F (5˚C) to 135˚F (57˚C)

Most bacteria will grow between these temperatures.

Cross-Contamination

• The spread of harmful microorganisms from one surface to another, or to food

• Can be prevented by proper sanitary practices• Example: Possible cross-contamination

between chicken and lettuce• Isolation of workstations is important when

preparing potentially hazardous food- separate cutting boards

Ways to Reduce Cross-Contamination

Primary ways to reduce cross-contamination include:• Personal cleanliness• Dish, silver, and glassware cleanliness• Equipment cleanliness, especially after use• Pest management• Proper storage and thawing of food• Use of barriers

Acceptable Methods for Thawing Food

Thawing food properly can be done in any ofthese 3 ways:• In a refrigerator at 41˚F (5˚C) or lower• Submerged under running potable water at 70˚F

(21˚C) or lower• In a microwave oven, if the food will be cooked

immediately after thawing

Potentially Hazardous Food

Definition: Food in which microorganisms are able to grow rapidly – need time-temperature control to be safe.

Typical characteristics:• History of being involved in foodborne illness

outbreaks• Natural potential for contamination due to

production and processing methods• Moisture• Contains protein• Neutral or slightly acidic pH levels

Highly Susceptible Populations

• Younger than 5 years old• Older than 65 years old• Pregnant• Immune-compromised (due to cancer, aids,

diabetes, certain medications, or other conditions

Safe Methods for Cooling Food

• Reduce the quantity or size of the food• Use ice-water baths• Use a blast chiller• Stir food to cool it faster and more evenly

Reheating

• Food that is cooked and then cooled may be reheated later to be served again.– Properly cooled foods that will be served

immediately may be reheated to any temperature.

• Cold food that will be hot held must be reheated to at least 165°F quickly (within two hours).

Hot Holding (135 or hotter)

• Because cooking does not kill all bacteria, cooked potentially hazardous food must be kept hot until served

• Steam tables, soup warmers, and other hot holding units must be turned on and heated up before hot food is put into them

• Use a thermometer to check the temperature of the food. HOT food must be kept 135°F or hotter

Steps for Cleaning and Sanitizing

Proper Handwashing Steps

1. Wet hands with running water, as hot as you can comfortably stand

2. Apply soap3. Vigorously scrub hands and arms for at least

20 seconds4. Clean under fingernails and between fingers5. Rinse thoroughly under running water6. Dry hands and arms with a single-use paper

towel or warm-air hand dryer

SUMMARY