Safety & Sanitation

Today’s Objective…

By the end of class today you will be able to identify four different types of foodborne

illnesses, apply safety and sanitation guidelines to your kitchen experiences and

improve your overall food practices!!

Let’s get started!

Think about it…• Have you ever gotten sick after eating a

meal at a restaurant? Or even at home?

• Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly?

• How would you feel if, by accident, you spread harmful bacteria that caused someone to get seriously ill?

Why is it important to keep food safe?

• You could get sick.• You could get others sick.• Dining experiences can be ruined.• Restaurants can loose their

reputation

In conclusion, Serving good food makes good business.

Contamination and Cross Contamination

Contamination = harmful things are present in food, making it unsafe to eat.

Cross Contamination = harmful microorganisms are transferred from

one surface, or food to another.

Potentially Hazardous Food• Any food item (even water/ice) could

cause foodbourne illness

• Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH–Meats– Poultry– Fish– Eggs– Dairy products

Cleaning Verses Sanitizing• A clean kitchen means it is free of visible soil, such as

dirt and dust and food waste.

– It’s the first requirement of any kitchen.

• A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution.

– It is the second requirement of any kitchen.

CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS NOT A SUBSTITUTE FOR CLEANING.

Good Personal Hygiene• Food borne microorganisms are living, single celled

organisms that can cause food spoilage and illness.

• They can be transferred from hands and surfaces to other food, hands and surfaces.

• To prevent, have good personal hygiene:– Take baths/showers– Wash hands often– Clean clothing– No jewelry, fingernail polishor false nails

Steps to Proper Hand-Washing

1. Wet hands with running water (as hot as you can handle) 100°F

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

least 20 seconds4. Clean under fingernails5. Rinse thoroughly under running water6. Dry hands and arms with a single use

paper towel or warm-air hand dryer

Microorganisms That Cause Foodbourne Illness

• Bacteria – Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis

• Viruses – Hepatitis

• Parasites – (Organisms that live in a host animal) –Trichinosis

• Fungi – Mold, Yeast, and Toxins

Chemical and Physical Hazards that can Contaminate Food

• Found in food service establishments.– Toxic metals found in utensils and equipment– Pesticides– Cleaning Chemicals

To Prevent: 1)Follow safe directions in handling chemicals.2)Keep chemicals in a dry locked cabinet away from

food, utensils and equipment.

Time and Temp• These are two of the most important

factors in keeping food safe.

1. Monitor internal temperatures of food.2. Make sure food is kept below the Danger

Zone.3. Record temperatures.

DANGER ZONE• The Danger Zone is the temperatures where bacteria

grows the fastest.

• It is between 40°F and 140°F.• All cold food served must be cooler than 40°F.OR• All hot food served must be hotter than 140°F.

ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!

In order to keep foods safe, a good rule of thumb is to keep

HOT foods HOT &

COLD foods COLD!

FAT TOMBacteria multiplies quickly when six

conditions are present.• F = Food = Be aware of food where bacteria live.• A = Acidity = pH levels between 4.6 and 7.5.• T = Temperature = Danger Zone Temperatures.• T = Time = 4 hours or more.• O = Oxygen = Bacteria need oxygen to live.• M = Moisture = Keep away from moist

environments

Handling Food

Clean, Separate, Cook, Chill

When purchasing foods…• Do not purchase cans with swelled top,

missing labels, rusty, leaking, or dented.

• Do not buy anything past its due date.

• Look for signs or early spoilage.

• Look around the food and where it has been kept.

When Storing Food…• Store in proper

temperatures.

• Keep storage areas clean.

• Wrap in air tight containers away from oxygen.

When Preparing/Cooking Food…Use proper time and temperatures.

Don’t thaw food at room temperature!!!– Thaw: in refrigerator, under running warm

water, in microwave, or using a cooking method.

Left Overs• No more than 2 hours in the Danger Zone.

• Divide pieces before storing into smaller pieces.

• Use stainless steel pans.

• Place in top shelf of the refrigerator.

OH NO!!

What do you do!?