Food Sanitation Procedures: Time, Temperature, Cross-Contamination, and Cleaning

2. Chapter 6 Sanitation Procedures

3. Objective • Apply the principles of time and temperature when handling food

4. Time and Temperature Principle • Temperature and time must be controlled to protect food from contamination • Temperature. Make sure food is either above or below the temperature danger zone [41°F–135°F (5°C–57.2°C)] whenever possible • Time. Limit the time food is in the temperature danger zone to no more than four cumulative hours

5. Time and Temperature Principle • Time and temperature control is crucial during thawing, cooking, hot holding, cooling, storing, and reheating

6. Thawing • The Food and Drug Administration (FDA) suggests three ways to thaw food safely: • Thaw the product under cold running water • Thaw the product in the refrigerator • Cook product directly from a frozen state without first thawing

7. Cooking • Food must be cooked to internal temperatures high enough to kill pathogens • Place an instant-read thermometer in the center, or thickest part of the food to get a temperature reading

8. Cooking • FDA recommends minimum internal temperatures • 165°F (73.9°C) for poultry, stuffings/stuffed food products, and leftovers • 155°F (68.3°C) for hot-held eggs, and ground meats and fish • 145°F (62.8°C) for whole muscle meats and fish, and raw eggs that are broken and immediately cooked to order

9. Hot Holding • According to the FDA, food must be held at an internal temperature of at least 135°F (57.2°C) • Warming ovens and steam tables are designed for hot holding

10. Cooling • Cooked foods • Cool from 135°F (57.2°C) to 70°F (21°C) in two hours or less • In less than a total of six hours, the food must be cooled to 41°F (5°C) or less • Foods prepared from ingredients at room temperature • Cool to 41°F (5°C) within four hours

11. Cooling • Techniques for chilling food safely and rapidly • Place food in shallow pans • Place the container of hot food in an ice water bath and stir frequently • Place food in a blast chiller or other rapid cooling equipment

12. Storing • Store potentially hazardous food at or below 41°F (5°C) • Freezer temperatures below 0°F (-17.8°C) stop pathogen growth • All coolers and freezers should have a thermometer installed or placed within the unit

13. Reheating • Reheated food must be heated to an internal temperature of 165°F (73.9°C) within two hours • Food may be reheated only once

14. Objective • Summarize how cross-contamination occurs and how to prevent it

15. Cross-Contamination • Cross-contamination is one of the largest sources of foodborne illness

16. Cross-Contamination • Ways to prevent cross-contamination • Wash hands properly and often throughout the workday • Clean and sanitize utensils between tasks • Never store raw products above cooked or prepared products • Cover everything that goes into the refrigerator

17. Objective • Explain the difference between clean and sanitary

18. Clean Versus Sanitary • There is a difference between clean and sanitary • Biological hazards are often not visible to the naked eye • A kitchen can look clean and still be unsanitary

19. Clean Versus Sanitary • Food-contact surfaces must be cleaned and sanitized before food preparation takes place

20. Step One: Cleaning • Remove any visible dirt, grime, or pieces of food • Use hot water and detergents or grease cutters • Clean all food-contact surfaces after completing a task and before starting a new one

21. Step Two: Sanitizing • Sanitizing kills pathogens • Two sanitizing strategies are • Heat sanitizing: food-contact surfaces must be heated to at least 180°F (82.2°C) for 30 seconds • Chemical sanitizing: uses an assortment of chemicals to kill pathogens

22. Objective • Apply proper procedures when cleaning and sanitizing food-contact surfaces in the kitchen

23. Cleaning and Sanitizing the Whole Kitchen • Each type of food-contact surface requires a slightly different technique for cleaning and sanitizing • Categories of food-contact surfaces • Work surfaces • Small equipment and dishes • Large equipment

24. Work Surfaces • Clean and sanitize counters and workstations • when a task is completed • after four hours of continuous work • after an item such as a box of produce has contaminated the worktable • Chemical sanitizers are commonly used on work surfaces

25. Technique: Sanitizing a Counter or Worktable • Clear table or countertop for cleaning. Dirty objects must be cleaned and sanitized separately.

26. Technique: Sanitizing a Counter or Worktable • Wash table with hot water and detergent. Apply pressure to remove any dirt or stuck-on food.

27. Technique: Sanitizing a Counter or Worktable • Rinse table using hot water and a clean towel.

28. Technique: Sanitizing a Counter or Worktable • Apply sanitizer using a spray bottle or a sanitizing bucket. Dilute the sanitizer following manufacturer’s specifications. • Allow to air-dry.

29. Small Equipment and Dishes • Clean and sanitize dishes and small equipment after each use or every four hours of continuous use • Dishes and small equipment are cleaned and sanitized in dishmachines or three-compartment sinks

30. Technique: Using a Dishmachine • Presoak flatware to loosen encrusted food.

31. Technique: Using a Dishmachine • Scrape or use a high-powered sprayer to remove any visible pieces of food off dishes, equipment, flatware, or glassware before placing into the machine.

32. Technique: Using a Dishmachine • Place the items to be washed in the appropriate dish rack.

33. Technique: Using a Dishmachine • Load the rack into the dishmachine. • When the cleaning and sanitizing cycles are complete, remove from the dishmachine and allow to air-dry.

34. Technique: Using a Three-Compartment Sink • Scrape large food particles from dirty equipment into a garbage can or disposal. If needed, wipe excess grease from item with disposable towels first.

35. Technique: Using a Three-Compartment Sink • Fill first compartment with hot water and detergent. It may be necessary to wear protective gloves if the hot water or detergent irritates the skin. Change water once it becomes dirty, greasy, or cool.

36. Technique: Using a Three-Compartment Sink • Fill middle sink with hot water. Rinse equipment from the first sink in the middle sink. Change water once it becomes slightly dirty or cool.

37. Technique: Using a Three-Compartment Sink • Fill third sink with a chemical sanitizer and water dilution following manufacturer’s instructions. Leave equipment in the sanitizing sink for the specified time. Heat sanitizing is rarely used in the three-compartment sink since the water must be over 180°F (82.2°C). It is difficult to keep water at this temperature and can be dangerous for workers.

38. Technique: Using a Three-Compartment Sink • Place sanitized equipment on the drain board next to the sanitizing sink to air-dry. A drying rack may be necessary for certain items.

39. Large Equipment • Clean and sanitize large equipment after each use or after four hours of continual use • You should receive training before cleaning large equipment for the first time

40. Do not clean any equipment until you have been trained on its use and cleaning. Unplug electrical equipment before beginning to clean. Technique: Cleaning and Sanitizing Large Equipment

41. Technique: Cleaning and Sanitizing Large Equipment • Wear cut-resistant gloves if washing a sharp piece of machinery like a slicer or grinder.

42. Technique: Cleaning and Sanitizing Large Equipment • Disassemble equipment as needed. Clean and sanitize small parts in a dishmachine or three-compartment sink.

43. Technique: Cleaning and Sanitizing Large Equipment • Wash with hot water and detergent to remove visible grime and pieces of food.

44. Technique: Cleaning and Sanitizing Large Equipment • Rinse with hot water. • Dry using a clean towel or paper towels. • Sanitize using sanitizing solution. Follow manufacturer’s instructions to determine dilution.

45. Objective • Explain the various aspects of personal hygiene that are important in foodservice

46. Good personal hygiene will help you avoid being a source of contamination in the kitchen Personal hygiene applies to hands hair bathing clothing smoking, drinking, and eating illness Personal Hygiene

47. Hands • Avoid contamination by • properly washing your hands with antimicrobial soap • wearing disposable gloves • keeping hand injuries bandaged and covered • keeping fingernails short • cleaning fingernails with a fingernail brush

48. Technique: Proper Hand Washing • Use water that is as hot as is comfortable—at least 110°F (43.3°C).

49. Technique: Proper Hand Washing • Roll up sleeves and wet your hands. Add antimicrobial soap and lather hands, including the backs and wrists, and up to the elbows.

50. Technique: Proper Hand Washing • Scrub for 20 seconds and use a nailbrush to scrub under fingernails. Wash well between fingers.