Sanitation

1. Sanitation Chapter 1.1 “Food safety has become a global concern. Every individual working in the foodservice profession needs to take it seriously, every working minute.”- Richard Vergili, CIA

2. Bellwork – RecapOn a separate piece of paper answer: • Why keep food safe? • 3 kinds of hazards • Bio Hazards– 5 types • Bac – what is it? • What are the two ways it can harm? • Give an example of the food it is found on • What are the 6 factors that can help to control the growth of bac?

3. LT • To develop an understanding of the basic principles of sanitation and safety and be able to apply them in the foodservice operations. • To reinforce personal hygiene habits and food handling practices that protect the health of the consumer.

4. Essential Question • What can happen if we don’t pay attention to keeping food safe? • Should we as food service providers care about whether or not we provide safe foods for our customers? Why/Why not?

5. Standard • ACF STANDARD 2: SANITATION AND SAFETY

6. What do you mean by safe food? • Safe foods are foods that DON’T make you sick or hurt when you eat them. • Vs. Unsafe foods (foods that have been contaminated by various hazardous materials), can make you sick or injure you • The illness caused by unsafe/contaminated food is called FoodBorne Illness (FBI).

7. Why should we care whether or not we serve safe foods to our customers? • Customers (especially the very young, very old and ill/special conditions like pregnant) can get sick and even DIE • This can cost the company lots of MONEY. • As the company is liable (legally responsible) customers might sue. • If a company is found to have served unsafe food, it might be charged more insurance. • People talk – think Facebook and Twitter – may lead to loss of business, eventually failing

8. What potential hazards should we be aware of? • There are THREE kinds of hazards (dangers) that can contaminate food and cause FBI. • Biological Hazards • Physical Hazards • Chemical Hazards

9. What is a biological hazard? • Biological hazards are LIVING organisms found in or on food that make us sick. • There are FIVE basic types of biological hazards • Bacteria • Viruses • Parasites • Fungi • Toxins

10. What are BACTERIA? • Single celled organisms that can live in food or water and also on our skin or clothing • There are TWO ways bacteria can make you sick: • INFECTION • INTOXICATION

11. INFECTION • Under the right conditions, bacteria will multiply and the large number of bacteria present will make you sick. • THERE ARE TOO MANY BACTERIA FOR YOUR BODY TO HANDLE

12. Bacteria Infection Example • Salmonella, found in poultry and poultry products, also found in peanut butter, spinach, jalapenos. Can be killed at temp > 165°F. You cannot tell if a food had salmonella, so you need to assume the food does and COOK it THOROUGHLY!

13. INTOXICATION • Bacteria release a toxin or poison and THAT is what makes you sick, not the number of bacteria present

14. Bacteria INTOXICATION Example • Clostridium Botulinum • Causes BOTULISM. SO toxic that even a little amount can kill you • Found in improperly canned foods, also found in dirt, so make sure to wash you vegetables! • Cannot be killed with heat/cold.

15. Bacteria INTOXICATION example, con’t • You can tell if a canned good is contaminated with botulism because the can will be bulging or dented (the bac. Is releasing gasses inside the can)

16. Just REMEMBER… • When in doubt, THROW it OUT!

17. How can we control the growth of bacteria? • By controlling six factors: FATTOM • Food – foods with PROTEIN are more likely to grow bacterial • Protein comes mostly from animal sources – fish, meat, chicken, eggs, milk • Acidity – foods that are HIGH in acidity are less likely to grow bacteria • Acidic foods include citrus fruits (lemons, limes) and vinegar

18. How can we control the growth of bacteria? • Time – given enough time, bacteria will multiply. LEAVE FOODS OUT NO LONGER THAN 2 HOURS. • Temperature – bacteria are like humans and they like moderate temperatures –between 40°F and 140°F. This is called the temperature Danger Zone.

19. FATTOM • Food • Acidity • Time • Temperature • Oxygen • Moisture

20. How can we control the growth of bacteria? • Oxygen – most bacteria need oxygen to live. SOME do not. These are called ANAEROBIC. • Moisture – bacteria thrive in moist environments • Water activity is a measurement of the amount of moisture available in a food. Foods that have a higher water activity is more likely to grow bacteria

21. What is a virus? • A virus is a microscopic organism that invades living cells. • Once inside the cell, it tricks the cell into making another virus and the process continues • A virus is different from a bacteria in that it DOES NOT GROW ON FOOD

22. Virus Example • Hepatitus A • Found in water that is not POTABLE (drinkable), also shellfish from polluted water • Make sure to cook shellfish thoroughly, > 150°F, Heat treat or otherwise disinfect water and milk, practice strict personal hygiene

23. What is a parasite? • Parasites are multi-celled organisms that are far larger than bacteria or viruses – some can be seen without a microscope. • Can reproduce on its own, but needs a living host to survive

24. Parasite Example • Trichinella Spiralis – a kind of roundworm • Causes Trichinosis • Found in improperly cooked wild game (boar/pig, deer, bear) and pork products

25. What is a toxin? • Poison found in some foods • Example – Ciguatoxin • Of particular importance in Hawaii • Causes ciguatera • Found in certain kinds of fish (Jacks such as Kagami, ulua, Barracuda, parrotfish and groupers)

26. Ciguatera • Smaller reef fish eat coral, algae, seaweed that a kind of plankton adheres to. Small amounts of toxin get into their bodies. Larger fish on the food chain eat these smaller fish and toxins build in their bodies. • Cannot be killed by cooking. Do not eat fish contaminated with ciguatera.

27. What is a physical hazard? • Foreign objects, usually large enough to see or feel while you are eating. • Responsible for injuries such as chipped teeth and cuts • Examples of man-made P.H.-> packaging, bandage, metal, glass • Examples of biological P.H.-> hair, feather, bones

28. What is a Chemical Hazard? • Man made compounds that can contaminate food • Examples include cleaners, bug spray, food additives, fertilizers • Toxic Metals • Mercury/cadmium have found their way into food/water – usually as a result of industrial pollution

29. So how can foods become UNSAFE? • There are two ways: • Direct contamination • When Food is received by the restaurant already containing enough bac, fungi, viruses, parasites to make you sick • Storing, cooking and serving them properly are all important ways to control the contamination

30. So how can foods become UNSAFE? 2. Cross-contamination • Occurs when a food that is safe comes into contact with bio, chem or phys. Contaminants while it is being prep., cook., served • This is one of the reasons you shouldn’t rinse raw chicken. Water from the chicken could splash onto other surrounding foods/utensils and contaminate them. • One of the common causes is when pathogens (disease causing organisms) from a contaminated food are transferred via another object such as the chef’s cutting board to safe foods

31. Grooming and Hygiene • Keeping yourself clean, groomed and healthy is a vital part in keeping foods safe from contamination • Other important parts of G/H • Handwashing • Wear disposable gloves • Grooming • Personal hygiene

32. How should I wash my hands? • Every kitchen should have hot/cold running water, soal, a nailbrush, and single-use paper towels. • Steps • Wet hands w/ water • Apply soap, work into lather • Scrub hands, between fingers and forearms for at least 20 sec. • Scrub under nails w/ brush • Rinse • Dry hands w/ paper towel • Use paper towel to shut off water • Throw away paper towel

33. When should I wash my hands? • Before touching any ready-to-eat foods • After the bathroom • After sneezing • After touching hair, face or clothing • After smoking, eating , drinking • After handling garbage • After handling dirty equipment • After touching raw food • After touching/caring for live animals

34. Disposable Gloves • In addition to washing hands, wear gloves anytime come into contact w/ ready to eat foods • Gloves act as a barrier, but can become contaminated • Dirty hands can contaminate gloves and pass onto food • Never handle money wearing gloves

35. Grooming • Gosh it goes without saying! Dirty clothes can spread pathogens and cause FBI – so wear clean clothes/apron • Don’t use the towel you used to wipe your hands with to dry utensils, cookware • Control your hair • Avoid jewelry and watches – physical and bio hazards

36. Personal Hygiene • If sick, stay away • Keep nails trimmed and cleaned, no polish • Wear a bandage to cover cuts or burns on your skin, change frequently, wear gloves to cover bandages

37. In conclusion: • Using this prompt, write a summary to your Sanitation notes: • As a food service provider, I should be concerned about food borne illness because… • Food borne illness can be caused by things like… • So, I can make sure FBI doesn’t happen by…