ProStart Chapter 2Year One

Preparing and

Serving Safe Food

Foodborne IllnessIllness carried or transmitted to

people by food.

Outbreak: 2 or more people get sick

after eating the same food.

Impact on Restaurant

• Loss of customers and sales• Loss of prestige and reputation• Negative media exposure• Legal suits resulting in lawyer & court costs• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Staff retraining

Microorganisms

Living, single-celled, organisms that cause food spoilage and illness and can be

transferred from hands and surfaces to other food and surfaces.

+ =

Microorganisms

• Bacteria: multiply rapidly in food, produce toxins in foods.

• Virus: do not grow in food, but transported on food.

• Parasites: organisms that need to live inside a host to survive.

• Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.

• Toxins: carried by some fish.

FATTOMBarriers to Bacterial Growth

F

Food

A

Acidity

High Acidity

Good

T

Temperature

41-135

Danger Zone

T

Time

4 hours

O

Oxygen

Most Need It

M

Moisture

Potentially Hazardous Foods

Other Hazards?

Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc)

Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

Best way to keep food safe

Personal

Hygiene

How do Food Handlers Contaminate Food??

• Having a foodborne illness• Having wounds• Having contact with a person who is ill• Touching hair, face, body• Touching anything that may contaminate their

hands• Having symptoms of illness• Eating, drinking, smoking or chewing gum while

preparing or serving food

Proper Hand Washing Techniques

Watch this…

http://www.webmd.com/video/dirty-truth-handwashing

Cross Contamination

When microorganisms are transferred from one surface to another. #5

Prevention:1. Sanitize workstation, cutting

boards and utensils.

2. Don’t allow ready-to-eat food to

touch surfaces that have touched

raw meat, seafood & poultry.

3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.

FIFO

When storing Food

First In First Out

HACCPHazard Analysis Critical Control

Point

The Seven HACCP Principles

1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way

2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)

3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.

4. Monitor CCP – who and how often5. Take corrective action – heat food, throw out, reject

shipment6. Verify that the system works – check logs,

observe employees7. Establish procedures for record keeping and

documentation

Clean vs. Sanitary

Free of visible soil, such as dirt, dust and food

waste.

Reducing the number of microorganisms on a clean surface to safe

levels.