Food Service

1. Food Service Chapter 1: Sanitation

2. Sanitation The reputation of any food service establishment is earned by the quality of food and service provided. The good reputation of a food service establishment can be quickly ruined by inadequate and improper personal hygiene and sanitation habits. Cleanliness is an absolute requirement in the commercial kitchen. Personal hygiene and sanitation procedures determine the cleanliness of a food service establishment. Foodborne illnesses and bacteria can occur as a result of improper food handling, sanitation, and personal hygiene procedures. Managers must understand the FDA Food Code (revises & publishes codes), the IL state codes (writes the codes), and the local health codes (enforces the codes). Workers must abide and practice these regulations as well.

3. Food Safety Many organizations and government are involved with food safety standards: • Food and Drug Administration (FDA) ensures the safety of all food except meat, poultry, and egg products. The FDA also publishes the Food Code which assigns jurisdictions at the national, state, and local levels in regulating the food service industry. • The Food Safety and Inspection Services (FSIS) ensures the safety of meat, poultry, and egg products. • Animal and Plant Health Inspection Service (APHIS) ensures protection of animals and plants from diseases or pests. • Environmental Protection Agency (EPA) establishes levels of pesticide residues that can be tolerated by humans. • Centers for Disease Control (CDC) investigates foodborne illness. • Occupational Safety & Health Administration (OHSA) maintains workplace safety standards including standards regarding foodborne illness.

4. Food Safety Potentially Hazardous Foods (PHF) Any food that requires temperature control because it is in a form that is capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms. Refrigerated foods must be maintained at a temperature at or below 41 degrees F. Cooked food must be maintained at temperatures at or above 135 degrees F. Highly Susceptible Populations People are more likely to experience foodborne illness than others. Highly susceptible populations include children under the age of four, seniors, and pregnant women. Other populations would be any individual receiving food from a facility like nursing homes, hospitals, and senior centers. Particular care must be taken when serving these populations. For example, raw or undercooked eggs, fish, or meat should not be served .

5. Personal Hygiene Physical care that is maintained by the individual. It encompasses important areas of health, cleanliness, attitude, and outward appearance. Good personal hygiene is essential to all food service workers. Not only does maintaining good personal hygiene aid in reducing the risk of contamination of food and work surfaces, but it also helps to instill a sense of personal and professional pride in the workplace.

6. Personal Hygiene Dirty hands is the #1 vehicle for transmitting bacteria. Always wash your hands after touching bare human parts or hair, using the restroom, taking out garbage, smoking, coughing/sneezing. eating/drinking, handling dirty equipment, exposure to raw food, and before putting on gloves. Wet hands and arms with hot water. Work up lather of soap on fingers, fingertips, hands, and arms. Scrub vigorously for at least 20 seconds. Clean under fingernails with nail brush. Rinse hands and arms thoroughly with clean, running warm water. Use paper towel to turn off faucet. Dry hands and arms with a separate paper towel.

7. Bacteria All food contains bacteria. Not all bacteria is bad, but the bacteria that is are called “pathogens” which give off toxins. This type of bacteria can divide every 20 minutes in food. Bacteria must be controlled using proper sanitation procedures. Foodborne illness is the result of eating food that has been contaminated by harmful bacteria or their toxins. Cross-contamination is the transfer of microorganisms or bacteria from one location to another by means of a vehicle. The most common vehicle transmitting bacteria is the hands, which is why proper hand washing is critical to food safety. There are 3 types of foodborne illness and certain foods are more easily contaminated than others such as: • Yeast Contamination (acidic foods) • Bacterial Growth (meats) • Mold (meats, acidic foods, bread) Bacteria growth favors warm, moist areas with an available food supply. Because bacteria and moisture are present in all goods, the most effective method used to control bacterial growth is temperature control and time. Bacteria grows very slowly at temperatures below 41 degrees F. Bacterial growth is stopped completely at 0 degrees F and below. Bacteria growth is minimal at 135 degrees F, and destroyed at temperatures reaching 180 degrees F or above. The Danger Zone for food is between 41 degrees F and 135 degrees F., therefore, food left in the Danger Zone longer than 4 hours must be discarded.

8. Bacteria Heating foods to their minimum required internal cooking temperature ensures that bacteria are destroyed. The FDA Food Code establishes minimum internal cooking temperature standards. Food must be heated to the specific minimum temperature , and that temperature must be maintained for the required time to effectively destroy bacteria. The higher the internal temperature, the shorter the required time. For example, when ground beef is heated to its internal temperature of 155 degrees F, the bacteria are instantly killed and only needs to be held at that temperature for 15 seconds. Although, when at an internal temperature of 145 degrees F, that temperature must be maintained for 3 minutes to kill all bacteria that may be present. Temperature Control for Safety (TCS) emphasizes to cook the food correctly, as well as hold the food correctly. Care should also be taken when thawing potentially hazardous foods to prevent growth of bacteria. Foods must be thawed either in a refrigerated environment of 41 degrees F or less, or completely submerged under running water, or under defrost in a microwave.

9. Bacteriawill grow quicker under these conditions… F: Food (protein foods) A: Acid (acidic foods with a pH of 4.6-7.5) T: Time (abused cook & hold times) T: Temperature (foods left in the Danger Zone for 4 or more hours) O: Oxygen (aerobic & anaerobic growth) M: Moisture (foods with .85% moisture or more)

10. Bacteria Cooling foods for storage also helps prevent bacteria growth. Potentially hazardous food that has been cooked must be cooled to 70 degrees F within 2 hours following the cooking process. Food then must be cooled to 41 degrees F within the next 4 hours before storage. Finally, bacteria is less likely to grow if the following methods are implemented during the cooling process…

11. Foodborne Illness Foodborne illness is often caused by bacteria or viruses that may be present in foods or beverages. Poor habits such as improper hot and cold holding temperatures, poor personal hygiene habits by food service workers, storing food in punctured or opened can, or allowing food to be contaminated by rodents or insects can all contribute to foodborne illness. Harmful bacteria and viruses causing foodborne illnesses include the following… Note: If ill with any of the Fatal Five ( ) send home and seek medical treatment. (HENSS)

12. Hazard Analysis & Critical Control Point (HACCP)...a systematic approach to the identification, evaluation, and control of food safety hazards during all stages of food preparation and production.

13. Washing & Sanitizing Many problems relating to sanitation can be traced to improper cleaning and sanitizing of dishes, silverware, glassware, pots, pans, and utensils. Preheating these items by soaking, scraping, washing, and rinsing is necessary in order to remove any buildup of dirt, grease, or grime. If they are placed in the wash water without pretreatment, the effectiveness of the detergent is greatly diminished. After proper washing procedures, dishes, silverware, glassware, and pots must be allowed to air dry (upside down) to avoid recontamination. If utilizing the automatic washing method (dishwasher) follow the codes of your local health department regarding water temperatures for washing, rinsing, and sanitizing. The temperature of wash water should exceed 150 degrees F, while the temperature of rinse water should exceed 180 degrees F. Proper spacing of the items is also an important factor in whether the wash water reaches all areas of the items being washed. They should not touch one another. If utilizing the manual washing method (by hand), hot water (110 degrees F) is necessary for washing, rinsing, and sanitizing.

14. Misc. Sanitation Guidelines • Never refreeze thawed meat, fish, or vegetables. Thawing and refreezing causes cellular breakdown and increases susceptibility to decay. • Do not store opened canned foods in the opened can. • Use only pasteurized egg products in items that will not be fully-cooked. • Do not use dented cans. • Inspect all food thoroughly on delivery days and before using. • Properly dispose of all garbage promptly. • Check refrigerator temperatures daily. • Calibrate (reset) thermometers and scales consistently each week for accuracy. • Reheat leftovers to 165 degrees F (stir half way through cooking process). • Avoid handling food more than necessary. • Never handle food if sick. • Store clean glasses, cups, pots, and bowls upside down. • If ever in doubt about any food…throw it out!