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Unit 3: Sanitation

Unit 3: Sanitation. What is sanitation? . Growth and Reproduction of Bacteria in Foods. Sanitation is:. Food prepared and served in clean kitchens and dining rooms Kitchens with high standards of hygiene Food purchased and received wisely Food stored properly and safely

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Unit 3: Sanitation

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  1. Unit 3: Sanitation What is sanitation? American Culinary Federation: Culinary Fundamentals.

  2. Growth and Reproduction of Bacteria in Foods American Culinary Federation: Culinary Fundamentals.

  3. Sanitation is: • Food prepared and served in clean kitchens and dining rooms • Kitchens with high standards of hygiene • Food purchased and received wisely • Food stored properly and safely • All management and staff working to promote safety for guests, employees, and all users of the establishment American Culinary Federation: Culinary Fundamentals.

  4. Keeping Food Safe • 76 million cases of food-borne illness reported annually • Causes range from harvesting, storage, preparation, communicating illnesses • 9,000 deaths annually • All cooks must be aware of food codes for processing, purchasing, receiving, storing, and cooking American Culinary Federation: Culinary Fundamentals.

  5. Ten Rules for Safe Food Handling • Excellent personal hygiene • Identification of potentially hazardous foods • Monitor time and temperature of food • Prevent cross-contamination • Clean and sanitize all work surfaces, utensils, and equipment • Cook foods to safe internal temperatures • Hold hot foods above 135°F/38°C • Hold cold foods below 41°F/5°C • Cool foods using two-stage method • Reheat foods to 165°F American Culinary Federation: Culinary Fundamentals.

  6. Pathogens • Disease-causing microorganisms • Are the leading cause of food-borne illness • Contaminate food by direct contact or toxins • Include viruses, bacteria, fungi, and parasites American Culinary Federation: Culinary Fundamentals.

  7. Bacteria • Carried by food, water, humans, animals, insects • Reproduce by splitting known as binary fission; capable of producing millions in just a few hours • Types include: • Psychrophiles, or cold-loving bacteria • Mesophiles, thrive in moderate temperatures • Thermophiles, heat-loving bacteria • Aerobic, require oxygen American Culinary Federation: Culinary Fundamentals.

  8. Bacteria (continued) • Types of (continued): • Anaerobic, destroyed by oxygen • Facultative, can live in either environment • Some are spore forming, infect food • Some produce toxins (poisons) that contaminate and affect food • Some toxins are heat stable • Reproduce in food American Culinary Federation: Culinary Fundamentals.

  9. Molds and Yeasts • Types of fungus • Found naturally in the air, soil, plants, water, animals, on human skin, in some foods • Can be found on foods that are sweet, or acidic and low in moisture • Some molds produce aflatoxins that cause allergic reactions American Culinary Federation: Culinary Fundamentals.

  10. Viruses • Do not reproduce in food • Invade a living cell known as the host • Reprogram the cell, tricking it into making another virus • Can survive freezing and cooking temperatures • Chefs must know the source of food • Chefs must observe strict hygiene and standards for cleanliness American Culinary Federation: Culinary Fundamentals.

  11. Parasites • Need a host to survive • Can be destroyed by heat and/or freezing • Typical examples are: • Giardia, found in water • Malaria, carried by mosquitoes • Hepatitis A, B, and C American Culinary Federation: Culinary Fundamentals.

  12. Characteristics of Potentially Hazardous Foods • Rich in protein • Starchy • Cooked legumes, beans, grains, pasta • Sweet foods • Dairy • Correct moisture (water activity) • pH scale or level, acid or alkali • Most favorable pH range (from 1–14) for pathogens is 4.6 to 7.5 American Culinary Federation: Culinary Fundamentals.

  13. Temperature • Pathogens grow best in a range from 41° to 135°F(5° to 57°C). • This is known as the temperature danger zone • Food must be kept out of this zone, or for a minimum time during preparation American Culinary Federation: Culinary Fundamentals.

  14. Keeping Foods Safe • Hand washing • Clean uniforms • Clean work habits • Clean equipment • Clean as you work • Sanitize as you work • Prevent cross-contamination • Store food properly • Prevent physical contamination • Prevent chemical contamination PAL Asset ID: AACLEWT0  American Culinary Federation: Culinary Fundamentals.

  15. Controlling Time and Temperature:Points in the Flow of Food • Receiving and storing • Check cleanliness and temperature of delivery trucks • Check food expiration dates • Check government inspection labels • Reject food that you think is bad • Receive food only at the right temperature • Discard cardboard • Maintain refrigeration units regularly • Refrigeration between 36° and 40°F (2° and 4°C) • Freezers between –10° and 0°F (– 23° and – 18°C) American Culinary Federation: Culinary Fundamentals.

  16. Food-Storage Temperatures • Meat and poultry, 32° to36°F (0° to2°C) • Fish and shellfish, 30° to34°F (–1° to 1°C) • Eggs, 38° to40°F (3° to4°C) • Dairy, 36° to40°F (2° to4°C) • Produce, 40° to45°F (4° to7°C) American Culinary Federation: Culinary Fundamentals.

  17. Preparation • Use accurate thermometers • Heat in the appropriate time • Hold hot foods above 135°F (57°C) • Hold cold foods below 40°F (5°C) • Discard any food in the danger zone for over 2 hours • Keep a record American Culinary Federation: Culinary Fundamentals.

  18. Thawing Foods Correctly:Three Methods • Wrapped and under refrigeration • Under cold running water at 70°F (21°C) or below • Can microwave, but foods must be used immediately upon thawing American Culinary Federation: Culinary Fundamentals.

  19. Cooling Foods Safely • Cooling foods improperly is a leading cause of problems • Foods must be cooled to below 41°F (5°C) within 4 hours • Two-stage method, 70°F (21°C) in 2 hours, 41°F (5°C) in the next 4 hours • Cooling liquids on a rack: use a chill stick, use an ice bath, or use a blast chiller, and stir frequently; or use a combination American Culinary Federation: Culinary Fundamentals.

  20. Reheating Foods Properly • Must move through danger zone rapidly (2 hours) • Must be reheated to 165°F (74°C) for 15 seconds • Use direct heat • Microwave • Shallow layers • Stir • Use thermometers that are accurate American Culinary Federation: Culinary Fundamentals.

  21. Hazard Analysis Critical Control Point (HAACP) System • Systematic and preventative approach to handling food • Developed by NASA • Adopted by Food Service Industry, USDA, and FDA • Based on seven principles American Culinary Federation: Culinary Fundamentals.

  22. Seven Principles of HAACP • Conduct a hazard analysis • Determine the critical control points • Establish critical limits • Establish monitoring procedures • Identify corrective actions • Establish recordkeeping procedures • Verify that the system works American Culinary Federation: Culinary Fundamentals.

  23. Controlling and Eliminating Pests • Careful sanitation procedures • Proper handling of food • Well-maintained property • Tight construction • Screens that are intact • Clean vents • Regular trash removal • Clean trash cans • Proper temperature controls • Regular preventative visits by professionals American Culinary Federation: Culinary Fundamentals.

  24. Kitchen SafetyKeeping Yourself Healthy • Observe good, basic hygiene standards • Demand good hygiene from your peers • Maintain good health practices, including dental • Do not handle food when ill • Attend to injuries • Cover hands and face when sneezing or coughing • Keep hair clean and neat (including facial hair) • Keep fingernails short and well scrubbed • Keep hands away from face and body • Do not smoke or chew anything when preparing food • Clean uniforms, change at work only • Minimal jewelry (wedding band, watch only) American Culinary Federation: Culinary Fundamentals.

  25. Working Safely • Clean up spills • Warn when carrying hot materials • Do not set hot or dangerous items down where someone will pick them up • Be careful how you lift heavy objects • Learn first aid, including CPR and Heimlich • Well-stocked first-aid kits • Observe all equipment safety features • Post emergency numbers conspicuously • Have MSDS sheets handy to all staff American Culinary Federation: Culinary Fundamentals.

  26. American Culinary Federation: Culinary Fundamentals.

  27. Fire Safety • Number one preventative is employee training • Check for frayed wires and overburdened outlets • Maintain all equipment to manufacturer specs • Train staff for all types of fires • Note location of extinguishers • Extinguishers up to date • Fire department number conspicuous • Exits marked clearly; staff aware of procedures American Culinary Federation: Culinary Fundamentals.

  28. Dressing for Safety • Chef’s uniform, double-breasted jacket • Long sleeves • No cuffs on trousers • No belt, snap trousers • Hat • Clean aprons • Dry side towels • Sturdy, supportive, non-slip, clean shoes American Culinary Federation: Culinary Fundamentals.

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