Chapter 2

1. Chapter 2 Preparing and Serving Safe Food 2.1 – The Importance of Food Safety

2. Serving Safe Food • All foodservice establishments share the same concern for food safety. • A Food safety program is an organized system for all levels of the foodservice establishment • Illness caused by eating unsafe food result in: • Making you sick • Loss of business • Can lead to death • Reputation of an establishment can be destroyed • Required by law – foodservice establishments can be held responsible and must show that they did everything possible to prevent the illness Page 79-80

3. Good Personal Hygiene • Most living things carry bacteria on, or in their body. • Bacteria = refers to invisible, single-celled organisms that often cause disease. • The first step toward keeping food safe is good personal hygiene. Includes: • Bathing daily • Washing hands thoroughly • Wearing clean clothing • Not wearing jewelry, fingernail polish, or false fingernails • Keeping hair clean, neat, and restrained with hats, caps, hair clips, or hair nets. • NOT working when you are ill • Employees who are ill can transmit micro-organisms that cause illness to their coworkers and their customers (Exhibit 2.3 pg. 81)

4. When To Wash Your Hands • Before starting work (How should we wash our hands?) • While at work, after: • Using the restroom • Working with raw food • Eating or drinking • Touching your hair, face, or body • Cleaning • Taking out garbage • Sneezing or coughing • Touching anything that may contaminate hands • Smoking and chewing tobacco • Before putting on gloves or when changing gloves • When switching from working w/one food to anther food • When going from a nonfood preparation task to a food preparation task

5. What causes Foodborne Illness • Contamination = means harmful things have gotten into food, making it unsafe to eat • Microorganisms = organisms such as bacteria or viruses that are so small they can only be seen through a microscope. Ex. Toxins found in fish or plants. • Cross-contamination = Occurs when harmful microorganisms are transferred to food by other foods, human hands, utensils, equipment or other work surfaces. (Cutting carrots then cutting raw chicken) • Food can be contaminated by chemicals, physical objects and physical hazards such as bones. • These types of contamination can cause foodborne illness • Range from stomach irritation to death • Two or more people effected is considered an outbreak. • Imp. any food (even water) can cause an illness, most is high-protein food (TOFU) • High protein food is considered potentially hazardous food, because micro-organisms tend to grow easily in these foods. (Look at page 84)

6. Bacteria and Viruses • Bacteria can cause illness in 2 ways: • Multiply rapidly to disease-causing levels at what favorable temperatures? • Bacteria can produce toxins in food that can poison humans when food is consumed. • Most foodborne illnesses are caused by bacteria (one of the biggest concerns) • Virus = small micro-organism that cause disease (contained in many food even ice) (shellfish –illegally harvested) (pg. 87) • Once a virus enters a living creature it forces cells to produce more viruses • Viruses do not grow in food, but can be carried in food • One of the most common foodborne viral disease is hepatitis A. – cause inflammation of the liver, fever, nausea, abdominal pain, fatigue and jaundice • Potable water = drinkable water (filtered and disinfected)

7. Parasites organisms that need to live inside a host to survive • Trichinella spiralis known as roundworm • Attach themselves to the stomach of animals such as pigs, deer and bear • Most people are effected by eating raw or undercooked pork or game meat • Symptoms appear usually within 8 to 15 days, including diarrhea, nausea, abdominal pain, selling around the eyes and eventually fever and muscular stiffness • To prevent cook to temp. of 155°F, freeze for 30 days, always wash, rinse and sanitize equipment and utensils

8. Fungi • Molds = highly adaptable organisms that grow quickly • Can produce toxins (poisons) • Part of the production of cheese ex Blue, Brie, and Camembert • Yeast = Type of fungus that needs sugar and moisture in order to survive • Grows in sugar-based foods, cottage cheese and fruit juices • Spoils food you might see: • Alcohol smell or taste • Bubbles • Pink discoloration • Slime

9. ToxinsPoison • Predatory fish (barracuda and snapper) collect toxins from eating smaller fish which carrie ciguatoxins – people then develop an illness called ciguatera • Symptoms include: vomiting, itching, nausea, dizziness and hot cold flashes, temporary blindness and sometimes hallucinations • Protect yourself: get fish from reputable dealer • Fatty fish (tuna, blue-fish, mackerel and mahi-mahi) can have scrombroid intoxication = symptoms include seating, burning peppery taste in mouth, dizziness, nausea, vomiting and headache – most toxins are odorless (they may not be destroyed by freezing)f • Mushrooms are a fungus

10. Chemical and Physical Hazards • Foreign substances, chemical cleaning supplies, pesticides, and poisonous metals from improper equipment that can contaminate food (page 90) • To prevent contamination follow: • Manufacture's label directions • Never use food containers to store chemicals • Never use chemical containers to store food • Keep chemicals away from food • People who use chemicals must wash your hands • Toxic metal contamination = occur when high-acid foods, such as sauerkraut, fruit gelatin, or lemonade are prepared using utensils or stored containers made of metals such as copper, brass or galvanized zinc

11. FAT TOM Bacteria multiply quickly when there are six conditions: Food = Bacteria need food to live (high protein) Acidity = In order to grow bacteria, they need a moderate acidity level, pH between 4.6-7.0 (7.0 or below acidic 7.0 or above alkaline) (pg. 91) Time = Bacteria multiply very quickly (Temp. dang. Zone) Talk about how to take temp. (pg. 93) Temperature = Major influence (40°-140°F) (Calibrate therm.) Oxygen = Most need oxygen (hardest to control) Moisture = Bacteria thrive in moist environment

12. Questions • Potentially hazardous foods are? • What are signs that food has been spoiled by yeast? • What does the term potable water mean? • What are some ways you can prevent food borne illness • What are the six letters used to describe the conditions in which bacteria multiply rapidly?

13. 2.2 Establishing a Food Safety System Sanitarian usually works for the local or state health department

14. HACCP • Hazard Analysis Critical Control Point = plays close attention to potentially hazardous foods and how they are handled in the foodservice environment • Hazards = biological, chemical or physical properties that might make food unsafe • Micro-organisms grow during prep, storage and holding • Micro-organisms that can survive freezing • Chemicals that can contaminate food or food surfaces • Physical objects that can accidentally enter food • Critical control points = points where specific action can be taken to eliminate, prevent, or minimize a hazard from happening (ex. Bake in oven at 350°F until center of the food reaches 165°F for at least 15 seconds)

15. HACCP system identifies pointsat which: • Food can become contaminated • Contaminants can increase • Contaminants can survive Overview of HACCP • Steps 1,2&3 help you design your system • Steps 4 & 5 help you put your system to use • Steps 6 & 7 helps you maintain your system and test its effectiveness

16. Seven Steeps of HACCP • Assess Hazards • Identify Critical Control Points • Set up Produces for Critical Control Points • Monitor Critical Control Points • Take Corrective Action • Set Up a Record-keeping System • Verify that the System is Working

17. Assess Hazards – know risk factors in choosing menu items (pg. 99-103) • Identify Critical Control Points – develop a flow chart, to identify critical control points in the flow of food and in your recipes (pg. 103-104) • Set up Procedures for Critical Control Points – Determine requirements, such as temperatures and time and also procedures to prevent cross-contamination (page 104-105) – COPY RECIPE • Monitor Critical Control Points – one of the most important steeps, this lets you know where and when your requirements for critical control points are not being met – all employees evolved!

18. Take Corrective Action – Corrective action are very simple ex. Continuing to heat food to a specified temperature or rejecting a shipment of food (pg. 105) • Set up a Record-keeping System – they help provide a source of information about daily operations and long-term trends and showing that the criteria is being met and your operation is addressing problems (pg. 106) • Verify that the System is Working – Retrace your flow chart, check to make sure that ALL of your critical control points are in place – test the info.

19. Questions • What is a critical control point (CCP)? • What does a HACCP flowchart show? • What are the seven major steps in a HACCP system? • What are the three types of food hazards identified in a HACCP system? Given an example of each type.

20. Chapter 2.3 The Flow of Food

21. Flow of Food through an Operation Menu planning Development of recipes Purchase of ingredients and supplies Receiving ingredients and supplies Storing ingredients and supplies Preparation – thawing and processing Cooking food Holding or displaying food Cooling and storing food Reheating for service Serving food Example would be cream of asparagus soup – need a flowchart

22. Receiving • WHY IS THIS IMPORTANT • Before you accept you must: • Take temps • Reject any food past the use-by date • Look for signs on contamination (LOOKS AT CANS ex. Swelling) • Label and date all incoming food • Limit food spends in Temp. Danger Zone • Keep receiving area clean • Arrange to accept schedule delivers during non-busy hours • Check to be sure the delivery truck is clean

23. Storage • Practice FIFO – first in first out • Store cooked food above and away from raw food • Label and date food • Store food only in areas designed for food storage • Use foods before their use-by date • Do not line refrigerator or freezer shelves with paper or aluminum foil • Keep storage areas and food-transporting carts CLEAN • Check for signs of insects • Check temps • DRY LAB = when a n employee enters numbers in a record book without taking actual measurements

24. Preparation • The greatest risk for contamination and temperature abuse occurs during preparation • Potentially hazardous foods can safely remain at temp. between 40°- 140°F for 4 hours or less • Thawing Food Safety • In refrigerator units at temps below 40°F • Under running water at a temp of 70°F or below (food product does not have a temp. above 40°F for more than four hours • In a microwave oven – you then must use it immediately because the cooking process has already begun • As a part of the cooking process

25. Safe Internal Cooking Temperatures • All raw animal food cooked in a microwave - 165°F • Poultry and stuffed Meats – 165°F for 15 sec. • Ground beef, pork, ham, sausage and bacon - 155°F for 15 sec. • Beef Roasts 145°F for three minutes - 140°F for twelve minutes • 130°F for 121 minutes • Fish 145°F for 15 sec. • What temp. does a fish have to reach in the microwave?

26. Holding and Displaying Holding Hot Foods (pg. 113) - Hold hot foods at 140°F or higher - Measure temp. at least once every 2 hours - Do not add newly cooked food - Do not add raw food to cooked food - Stir food regularly Holding Cold Foods - Hold cold food at 40°F or below - Measure temp. at least once every four hours - Do not mix fresh food with already cooked food - Ice is a food, and must be made with drinkable water - Wash vegetables and garnishes, and rewash if necessary

27. Cooling Food Quickly and Safely • Divide food into smaller amounts • Cut large pieces of meat into smaller pieces • Use pre-chilled, stainless steel pans, cover pans after they have cooled • Use an ice-water bath to cool a batch of food • Stir food regularly • Place pans of food in a quick-chill unit such as a blast chiller for quick cooling

28. Reheating Food • Use a thermometers to determine the inside temp. of foods as they cook • Never mix leftovers with fresh food • Most operations keep food only 2 days before reheating, and reheat it only once • Never use hot holding equipment to reheat food

29. Serving Food Safely (pg. 115 & 116 – chart) • Hold plates by the bottoms or at the edge • Grasp cups by the bottoms or by the handles • Never stack cups and saucers on top of each other • Carry silverware by the handles • Scoop ice with long-handled, non-breakable utensils-never with a glass, cup, bowl, or a scoop without a handle • Never reuse unwrapped or prepared foods that have already been served to customers, including breads, rolls, relishes, and sauces

30. Questions • What steps are involved in the proper procedure for receiving food? • First in first out (FIFO) is what (define)? • Ways to chill hot foods quickly (give me one answer)? • Ways to thaw frozen food safely (give me one answer)? • If food is stored out of its original container, how should it be labeled?

31. 2.4 A Clean and Sanitary Kitchen WHAT IS THE DIFFERENCE BETWEEN CLEAN AND SANITARY???

32. When to Clean and Sanitize Food-contact Surfaces • When beginning to work with another type of food • After an interruption of service • At least every four hours for equipment in constant use • Once a day for grill surfaces and griddles • Sanitary = harmful levels of disease-causing micro-organisms and other harmful contaminants are disposed of • Correct order for cleaning and sanitizing is wash, rinse and sanitize. • Good way to organize a cleaning program is with a master schedule • Master schedule should specify which piece of equipments is be cleanse, when it is to be cleaned, who is to clean it and how it should be cleaned

33. Cleaning and Sanitizing Manually • Clean and sanitize sinks and work surfaces • Scrape and presoak items, then sort • In the first sink, wash in clean, hot 110°F detergent solution • In the second sink, rinse in clear, hot 110°F drinkable water • In the third sink, sanitize items using either a chemical sanitizing solution or hot water 171°F for 30 seconds ex. Chlorine, iodine and quarts • Air-dry all items, do not towel dry • By Machine – rinse item, load machine so all sides of an item are sprayed by wash and rinse water, run machine and let items air dry

34. Storing Chemical Cleaning Supplies • Store chemicals in their original containers or other sturdy, clearly labeled containers. • If a chemical is put into a smaller container, label it with the contents and store it properly • Never store chemicals in food containers or use chemical containers to store food • Store chemicals away from food preparations and food storage areas • Never allow chemicals to touch or get into food, discard any food that may become contaminated accidentally • Clean up any spills promptly • Properly wash your hands

35. Questions • Explain the difference between clean and sanitized. • How often should you clean food contact surfaces? • What should a good cleaning program cover? • How is garbage a hazard to food safety? • How can you prevent pests from entering facility? • What is a sanitarian?