CULINARY ARTS SANITATION Brought to you by SANITATION

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SANITATION Preparing Safe Food Is No Accident FCS-ICA-2

Hygiene

Personal Hygiene

Good Hygiene Is Up To You Bathe daily Clean clothes Hospitality Education Foundation of Georgia

Hand washing

Step 1 Wet hands Use warm water (120°) Running water Hospitality Education Foundation of Georgia

Step 2 Apply Soap Hospitality Education Foundation of Georgia

Step 3 Wet vigorously 20 seconds Lather up Hospitality Education Foundation of Georgia

Step 4 Rinse completely Hospitality Education Foundation of Georgia

Step 5 Dry hands Use single use paper towel or handless air dryer Hospitality Education Foundation of Georgia

Step 6 Turn off faucet Use a paper towel to turn off the faucet Hospitality Education Foundation of Georgia

Contaminants

Identify Contaminants and prevention

Contamination exists when harmful items are in food, making it unsafe to eat Biological: microorganisms, bacteria and viruses Physical: Non-organic items in food. Finger nails, jewelry, hair, plastic, bandages, etc. Chemical: Toxic, corrosive, or flammable items. This includes items like cleaning solvents, pesticides or de-greasers Hospitality Education Foundation of Georgia

Biological Contaminates and prevention

Viruses Virus- small, simple organism that can cause disease (Hepatitis A, Norwalk) that is spreading usually by improper or lack or hand washing ex. Norovirus (Norwalk) Hospitality Education Foundation of Georgia

Where is it found in food? Non-Potable water (drinking water) Shellfish, especially oysters, mussels, and clams from polluted water Hospitality Education Foundation of Georgia

Parasites Organism that needs to live in a host to grow (person, animal or plant) Examples: Roundworms, Trichinosis (foodborne illness caused by parasite found naturally in pork and game meats) Hospitality Education Foundation of Georgia

How do I prevent it? Always cook pork and other game meat to the required minimum internal cooking temperatures. Never serve uninspected meats Always wash, rinse and sanitize equipment and surfaces that have come in contact with the raw meat Hospitality Education Foundation of Georgia

Fungi Mold- a tangled mass of thousands of tiny mold plants that can cause allergic reactions, nervous system damage, kidney and liver damage Some Cheese has natural mold in it. It is not toxic Hospitality Education Foundation of Georgia

Yeast A type of fungus that is known for its ability to spoil food rapidly. Grows in jellies, honey , cottage cheese and fruit juices Alcohol smell/taste, bubbles, pink discoloration, slime are all signs of yeast Hospitality Education Foundation of Georgia

Toxins Poisons. Found in many varieties of fish Only purchase fish from a reputable dealer Scombroid poisoning comes from tuna, mackerel and mahi-mahi that has been temp. abused Hospitality Education Foundation of Georgia

Outbreak Foodborne illness outbreak occurs when an illness affects two or more people who have eaten the same food Hospitality Education Foundation of Georgia

Physical Contaminates and prevention

Don’t Add Color To The Food No jewelry No fingernail polish, or false nails! Hospitality Education Foundation of Georgia

Start At The Top Keep hair clean, neat, restrained in a hat or hairnet. Hospitality Education Foundation of Georgia

To Prevent Physical Hazards: Never scoop ice with a glass Replace worn can openers Use frilled toothpicks in sandwiches Put shields on lights over food prep areas Avoid wearing jewelry Discard chipped, cracked dishes, glasses and tableware. Use only food grade brushes on food Hospitality Education Foundation of Georgia

Chemical Contaminates

Chemical and Physical Hazards All chemicals should be stored away from food in it’s original container Physical hazards include broken glass, packaging materials or jewelry that falls into the food Hospitality Education Foundation of Georgia

Cross Contamination

Cross-contamination happens when harmful microorganisms, chemicals, or physical objects are transferred from one surface of food to another Hospitality Education Foundation of Georgia

Hospitality Education Foundation of Georgia

Foodborne Illness Foodborne illness- people by food is carried or transmitted to Don’t add Foodborne Illness to the menu Hospitality Education Foundation of Georgia

Foodborne Illness is Bad For Business Negative impact on business: Loss of customer sales Loss of prestige/reputation Legal suits Increased insurance premiums Lower employee moral Employee Absenteeism Need for retraining Embarrassment Hospitality Education Foundation of Georgia

Microorganisms Microorganisms- living, single-celled organisms that cause spoilage and illness and can be transferred from hands and surfaces to other food and surfaces Hospitality Education Foundation of Georgia

Rule of Thumb Do not touch the part of a serving utensil, glass, dish that the customer’s mouth will touch Hospitality Education Foundation of Georgia

Practice Proper Contaminant Prevention

Contaminate Prevention

Food Storage in the Refrigerator from Top to Bottom Shelf • • • Top Shelf- Ready-to-eat food (salad, deli-meats, cheese, fruits, berries) 2 nd shelf- Whole fish 3 rd shelf- Whole meat cuts (roast, ribs, loins) 4 th shelf- Ground Beef 5 th shelf- Poultry TIP: This is based on the minimum cooking temps that the food requires. Highest ◦F at the bottom! Hospitality Education Foundation of Georgia

Where does it go? Hospitality Education Foundation of Georgia

Flow of Food

Flow of Food Flow of Food- the route food takes on its way to being served Hospitality Education Foundation of Georgia

Steps in the Flow of Food for Foodservice • • • Purchasing- must be good reputable suppliers Receiving- area should be clean Storing- put delivery away immediately Preparing- monitor sanitation procedures Cooking- cook to proper temperatures Holding- keep hot foods hot and cold foods cold • Cooling- get it out of the TDZ asap! • Reheating- correctly and to proper temp. • Hospitality Serving - Monitor sanitation procedures Education Foundation of Georgia

F. A. T. T. O. M

F. A. T. T. O. M. FATTOM- the 6 conditions bacteria needs to grow Food- bacteria loves moist, high protein foods Acidity- p. H level between 4. 6 and 7. 5. Temperature- danger zone is 41°F-135°F. Time- no more than 4 hours in TDZ above Oxygen- most need it, some do not to grow Moisture- thrive in moist environments Hospitality Education Foundation of Georgia

Where Will Bacteria Hide? Water and Ice can harbor foodborne illness In TCS/Potentially Hazardous Foods- usually moist, high protein foods that have the potential to cause a foodborne illness outbreak Hospitality Education Foundation of Georgia

Food Handling

Proper Food Handling

Holding Hot/Cold Food Move ingredients into storage quickly Reject any damaged cans Swollen, missing labels, rust, leakage, flawed seals Hold hot foods hot and cold foods cold Hospitality Education Foundation of Georgia

Canned Goods Damaged cans risk Botulism, a deadly bacteria found in improperly canned foods Hospitality Education Foundation of Georgia

Serving Food Safely Check temps of food every 2 hours Use sneeze guards on buffets Use clean plates with additional trips to a buffet bar. Hospitality Education Foundation of Georgia

Proper Food Preparation

Reheating Food Use thermometers to check the internal temps of food within 2 hours of reheating before serving If it cannot be reheated to a safe temp in 2 hours, discard it Hospitality Education Foundation of Georgia

Proper Food Storage Techniques

Cooling Food Quickly using the 2 Stage Cooling Method The FDA recommends cooling food from 135°F to 70°F within 2 hours and from 70°F to 41°F in an additional 4 hours for a total of 6 hours cooling time Hospitality Education Foundation of Georgia

Receiving Dry Goods Keep receiving area clean, pest free and well lit Schedule deliveries during non-busy hours only Hospitality Education Foundation of Georgia

Storage

4 ways to Thawing Food Safely 1. In refrigerator- thaw raw food on shelves UNDER cooked foods, meats on the bottom 2. Cold Running Water- avoid splashing water on other food, sanitize sink afterwards 3. Microwave- only if they are cooked right away 4. In cooking- good for burgers and shrimp Hospitality Education Foundation of Georgia

Proper Food Storage Techniques

Monitoring Procedures Temperatures of food on a buffet should be taken every 2 hours and recorded in a log Hospitality Education Foundation of Georgia

Record Keeping/Documentation Valuable if a foodborne illness should occur. Examples: Keep HACCP recipes up to date Monitor temps regularly Use bound notebooks and written logs Hospitality Education Foundation of Georgia

Verification Procedures Check to see if the HACCP system in place is working Avoid Dry Labs- when someone enters a temperature in the record or log book without actually taking the measurement of the temperature Hospitality Education Foundation of Georgia

FIFO (first in, first out)- method of stock rotation and storage that uses older items before new ones Hospitality Education Foundation of Georgia

Storage Temperatures Dry temperature storage is 50°F- 70°F with humidity kept between 50 to 60 percent Hospitality Education Foundation of Georgia

Receiving Food service establishments have the right to refuse a food shipment in order to avoid potentially hazardous foods Hospitality Education Foundation of Georgia

Corrective Actions Examples: Reheating food to correct temperature Rejecting a shipment of food Hospitality Education Foundation of Georgia

Growth of Food Borne Pathogens

Time and Temperature

Temperature Danger Zone Bacteria grows best between 41° and 135° Keep items for NO MORE THAN 4 HOURS inside the Temperature Danger Zone !!!! Hospitality Education Foundation of Georgia

Internal Cooking Temps Hospitality Education Foundation of Georgia

Reading Thermometers Insert into thickest part of meat Do not let it touch the Hospitality Education Foundation of Georgia food’s container

HACCP

HACCP SYSTEM Hospitality Education Foundation of Georgia

HACCP Hazard Analysis Critical Control Point- specific points through a food’s flow where specific action can be taken to prevent, eliminate, or reduce a food safety hazard Was developed for NASA by the Pillsbury corporation in the 1960’s to make sure food was safe for astronauts in space. Hospitality Education Foundation of Georgia

Conduct a Hazard Analysis Look at menu items for potential Risks (a chance that a condition or set of conditions will lead to a food safety hazard) Examples: Do recipes have TCS (potentially hazardous) foods? Do employees practice good hygiene? Is food properly stored, cooked and held? Are the suppliers reputable? Hospitality Education Foundation of Georgia

CCP CCP= Critical Control Point- points where specific action can be taken to eliminate, prevent, or minimize a hazard Hospitality Education Foundation of Georgia

Principle 3 Critical Limits Critical Limit- a requirement, such as minimum cooking temperature, that must be met to prevent or eliminate the hazard or to reduce it to a safe level Examples: Wash hands correctly Wash, rinse, and sanitize food containers and equipment Cook food thoroughly( Ex. Chicken to 165 F) Hospitality Education Foundation of Georgia

Equipment

Equipment Should always be stainless steel, ( it’s non- porous so it’s easiest to sanitize ) Electrical items should be unplugged before cleaning Hospitality Education Foundation of Georgia

Master Cleaning Schedule Master cleaning schedule- a schedule or chart showing a cleaning program listing what is to be cleaned, who is to clean it, how it is to be clean, and how often it is to be cleaned Hospitality Education Foundation of Georgia

Handling Garbage Never throw any item into a garbage container that does not have a liner (trash bag) Integrated Pest Management (IPM)- a system to prevent, control, or eliminate pest infestation Hospitality Education Foundation of Georgia

Sanitation Inspection Sanitarian- The health inspector. A person trained in sanitation principles and methods as well as public health. Employed by the state and local health departments Hospitality Education Foundation of Georgia

What is the difference between something begin “clean” and something being “sanitary? ” Clean- free of visible dirt, soil, or food waste. MUST BE DONE FIRST! Sanitize- reducing the number of microorganisms on a surface to a safe level. DONE AFTER CLEANING AND RINSING! Hospitality Education Foundation of Georgia

Sanitizing Manually You must always WASH, RINSE, and SANITIZE for 30 SECONDS, then Air Dry using the 3 compartment sink! If by hand, use 1 capful of bleach to ½ bucket of warm water using the red buckets WASH, RINSE, and SANITIZE Hospitality Education Foundation of Georgia

Storing Chemicals Keep Chemicals in the Laundry Room Do not “spray” any chemical in the lab Hospitality Education Foundation of Georgia

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