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Catering Chapters 1-2. Chapter 1: Safety Basics Chapter 2: The Safe Food Handler. 1.1 Safety Basics Working Safely. Regulations: Laws and Codes have been written by the government to protect workers on the job. Working Safely Cont. .
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Catering Chapters 1-2 Chapter 1: Safety Basics Chapter 2: The Safe Food Handler
1.1 Safety BasicsWorking Safely • Regulations: • Laws and Codes have been written by the government to protect workers on the job.
Working Safely Cont. • Personal Protective Clothing: Uniforms, Aprons, and gloves protect you on the job. • (Turn to the graphic organizer) • Aprons/Chef Coats: Remove to take out the garbage or use the restroom. • Gloves: Wash hands before putting on gloves. Do not reuse gloves. • Shoes: Close toed and slip-resistant • Back Braces: Used to support back during heavy lifting.
Working Safely Cont. • Personal Injuries: Burns, cuts, slips, back injuries, and sprains. • Cleaning Equipment: Do not put sharp knives in the sink. Sanitize and clean all equipment. Always unplug equipment.
1. Keep water away from electrical outlets. • 2. Do not over fill pans • 3. Clean stove tops before and after use.
Fire Extinguishers • Skip this section for now, we will use the book later.
Preparing for Emergencies • 1. Post emergency phone numbers • 2. Learn first aid procedures • 3. Understand emergency procedures
1.2 Sanitation Challenges • Types of Contamination • 1. Direct Contamination (ex: germs are growing on object) • 2. Cross-contamination (ex: raw meat touches vegetables and contaminates them)
Foodborne Illness Outbreak • 1.cross-contamination • 2.microorganisms grow • 3.poor personal hygiene • 4.food handler illness
Bacteria • 1. Tiny single-celled microorganisms • 2. Can multiply very quickly • 3. May cause abdominal pain and nausea • 4. Can make people very sick if eaten
Viruses • 1. Simple organisms • 2. Need a host (living organism) to grow • 3. Can spread person to person • 4. Come from poor hygiene
Parasites • 1. Must live in a host to survive • 2. Destroyed from heat and freezing • 3. Larger than bacteria and virus • 4. Common in poultry, fish, and meats
Chemical Hazards • Cleaning products • Metals • Food Additives • Pesticides
Cleaning and Sanitizing • 1. Cleaning: removing food and soil from a surface. • (sweeping) • 2. Sanitizing: reducing the number of microorganisms on the surface. • (mopping with bleach/ sanitizing solution) • Both are important steps in eliminating contamination.
Pesticides • 1. Store away from food • 2. Place a proper label • 3. Never reuse containers
Types of Fire Extinguishers • Use page 8 in the textbook to fill in this section. You will be tested on this. • When you are finished turn your chapter 1 packet in for grading!
Chapter 2 Notes: The Safe Food Handler • Cross-Contamination: Spreading contaminates from one object to another • Food Handlers: A worker who is in direct contact with the food.
Grooming Habits and hand washing • Read the “Personal Hygiene” Section in your book on page 26. List the 12 grooming tips they give in the 2nd paragraph. • Also use your book to do the 2 sections on hand washing (Page 27-28) • When you are finished, put your book away and wait for the rest of the class.
Personal Health • Illness: Let a manager know if you are sick. Do not have contact with food. • Wounds: If on hands, wear gloves or do not have contact with food.
2.2 The HACCP System • What is HACCP? • 1. Hazard Analysis Critical Control Point • 2. HACCP combines records and the flow of food • 3. HACCP helps: • Control the flow of food • Show workers how to properly handle food • How to monitor food safely • How to keep accurate records
HACCP Hazards • (Skip for now, we will come back to this)
HACCP System • 1. Critical Control Point: A step where contamination can be prevented, reduced, or eliminated. • 2. Common control points: • 1. cooling food • 2. reheating food • 3. storing food • 4. thawing food • 5. SEE IF THIS IS IN OTHER PPT.
Controlling Hazards • Minimum Internal Temperature: The lowest temperature at which foods can be safely cooked. • Temperature danger zone: Holding Foods 41 degrees to 135 degrees
Monitoring the system • 1. Corrective action • 2. Record keeping • 3. Verification
HACCP Hazards • Please copy the hazards from page 32 in your textbook.
Section 2.3 Flow of Food • Receiving and Storing • 1. Receiving: • 2. Storage: • 3. Dry storage: • 4. Refrigerated storage: • 5. Frozen storage • 6. Shelf life: • Define these using your book on page 38. • Please finish using the book to finish the rest of the packet and turn it in at the end of the period.