1.2 Sanitation Challenges

1. 1.2 Sanitation Challenges Ms. Mullen’s Culinary Arts August 18, 2014

2. Sanitation Basics • Foodborne illnesses kill thousands of people each year • People expect to be served in a sanitary environment • When harmful substances are present in food, the food is contaminated.

3. Types of Contamination • What is direct contamination? • What is cross-contamination?

4. Food Hazards • A hazard is a source of danger • 3 Types of Food Hazards: • Biological • Chemical • Physical

5. Biological Hazards • Caused by microorganisms such as bacteria • Other types: • Viruses • Parasites • Fungi • Toxins • Pathogens cause the majority of foodborne illnesses

6. Foodborne Illness • Conditions that can lead to illness: • Cross-contamination • Poor Personal Hygiene • Food handler illness • High risk for foodborne illness: • Children • Elderly • Pregnant Women

7. Bacteria • What is bacteria? • Symptoms of bacterial illness: • Nausea • Abdominal Pain • Vomiting • Dizziness Chills • Headache

8. Bacteria • Bacteria multiplies under certain conditions. • FATTOM can help you remember these conditions: • Food • Acidity • Temperature (thrives between 41° and 135°F) • Time • Oxygen • Moisture

9. Viruses • Viruses need a host in order to grow • Types of hosts: Person, animal, or plant • Viruses can be transmitted from person to person • Viruses are passed to food due to poor hygiene • What types of foods are most susceptible to viruses?

10. Parasites • An organism that must live in a host to survive • Larger than bacteria and viruses • Found in meat, poultry and fish • Proper cooking methods can kill parasites

11. Fungi • Spore producing organisms found in soil, plants, animals, water and air • Naturally present in some foods • Some can be eaten. Examples? • Others can not: may cause illness and death

12. Yeast • Most commonly associated with bread • When yeast is present in other foods, it causes the food to spoil

13. Outbreak Response • An outbreak happens when several people are infected after eating the same food • Must be reported to the health dept. • Can cost a business thousands! • Steps: • Tell the manager immediately! • Avoid panic • Save food that may be contaminated

14. Chemical Hazards • Cleaning Supplies • Pesticides • Food Additives • Metals • MSDS must be kept on file!

15. Cleaning Products used in Commercial Kitchens: • Degreasers • Abrasive Cleaners • Acid Cleaners • These products should be stored separately from food products!

16. Cleaning Label Activity: • With your group, take one cleaning product and read the label. • Identify the type of cleaner and its uses • Identify any warnings on the label • Discuss why this product should be kept away from food areas • Share your findings with the class

17. Kitchen Cleanliness • Cleaning means removing food and other soil from the surface • Always clean as you go! • Sanitizing means reducing the number of microorganisms on the surface

18. Pesticides • Used to control pests and bugs • Should be stored away from food • If pesticides come in contact with food, people can become very ill.

19. Physical Hazards • Foreign matter that can get into food. • Examples: particles such as metal, glass chips, hair, wood, etc.

20. Pest Management • Pests can carry harmful bacteria and spread disease • They seek out damp, dark and dirty places. • Keep storage areas clean • Dispose of garbage quickly • Keep food stored at least 6” off the floor • Maintain appropriate temperatures

21. News Article Activity: • With your group, find an article published within the last month on a foodborne illness outbreak • Identify the cause of the outbreak • What were the symptoms of the victims? • Summarize what steps could have been taken to avoid a foodborne illness outbreak