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Culinary Arts I

Culinary Arts I. Food Safety and Sanitation. Food Safety. Reducing the risk of making yourself and others sick through food production 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year 5,000 people die each year. FOOD SAFETY & SANITATION.

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Culinary Arts I

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  1. Culinary Arts I Food Safety and Sanitation

  2. Food Safety • Reducing the risk of making yourself and others sick through food production • 76 million food borne illnesses are reported each year. • 300,000 people are hospitalized each year • 5,000 people die each year

  3. FOOD SAFETY & SANITATION • This is what happens when a fly lands on your food. Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit until it’s a liquid. When its good and runny, they suck it all back again, probably dropping some excrement at the same time.

  4. Cross-Contamination • Definition: The spread of harmful germs from one surface to another, or to food • Can be prevented by: • proper sanitary practices • Proper Hand washing • Using clean utensils • Sanitizing between tasks • Isolation of workstations is important when preparing potentially hazardous food

  5. HAND WASHING • How often: Every time you change tasks, handle garbage, use the restroom, sneeze, cough, or handle $ • Using gloves is mandatory with any non-wrapped food item (chips vs. sandwich). • Gloves must be changed between all situations stated above.

  6. Cleaning vs. Sanitizing Cleaning: • Free of visible soil, dirt, dust or food waste Sanitizing: Process of reducing the number of microorganisms, bacteria on a clean surface to safe levels Some type of cleaning solution

  7. FoodHazards • Biological Hazards - Danger to food safety caused by disease-causing micro-organisms • Chemical Hazards – Danger to food safety caused by cleaners, pesticides and other chemicals • Physical Hazards – Danger to food safety caused by glass, metal & other physical particles

  8. Bacteria • Can multiply rapidly to disease-causing levels at favorable temps. 70 to 125 • Can produce toxins in food that can poison humans when the food is eaten • Cause most food borne illnesses

  9. Viruses: • Do not grow in food, but can be transported by food items. • Transported by many food items, including ice & water.

  10. Parasites: • Live inside a host to survive • Can cause people to become infected if they eat raw or undercooked meat.

  11. Fungi: • Molds: Cause illnesses, infections, and allergies • Yeast: spoils food

  12. FAT-TOM(conditions that favor the growth of most food borne organisms) • FOOD • ACIDITY (ph scale) • TIME • TEMPERATURE (danger zone) • OXYGEN (vacuum packed) • MOISTURE

  13. SANITIZING • Why is sanitization so important? • Kills germs Prevents Cross-Contamination Bleach Bath 1t. to 1 gallon water (warm) Procedure: wash dishes, rinse, bleach bath in separate container, air dry in drying rack

  14. FOOD STORAGE • Properly Stored Food: • Top Rack: ready to heat & serve • Middle Rack: Veggies, other food to be cooked • Bottom Rack: Raw meats

  15. Food Temps for maintaining safety • DANGER ZONE IS: 41- 140 Cold foods must be kept below 40 degrees OR hot foods above 140 degrees.

  16. Cooling down food • 3 ways to cool/ thaw food • 1. In the refrigerator • 2. cook right away • 3. Microwave

  17. TemperatureDangerZone • Thawing • Storing • Cooling • Reheating • Potentially Dangerous Foods • Hand washing

  18. 5 dirtiest foods: http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/ http://www.youtube.com/watch?v=Iz4SjUBiqkc

  19. Importance of Food Safety & Sanitation • Lack of proper food safety & sanitation can cause: • Loss of customers & sales • Loss of prestige & reputation • Lawsuits – resulting in court fees • Increased insurance premiums • Lowered employee morale / absenteeism • Need for retraining

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