SANITATION PROCEDURES Chapter 8 GOVERNMENTS ROLE IN FOOD

SANITATION PROCEDURES Chapter 8

GOVERNMENTS ROLE IN FOOD SAFETY • Food and drug administration • Outlines recommendations for food safety • State and local agencies create their own food safety regulations, but 49 of the 50 states have adopted the FDA food code • United states department of agriculture • Along with the FDA inspect food and create recommendations for food safety regulations • These agencies inspect food and create recommendations for food safety regulations

TIME AND TEMPERATURE CONTROL • Time: food should not be in the food danger zone for longer then 4 hours • Temperature: food needs to be stored above or below 41 degrees F or 145 degrees F • Thawing: • Thaw food in cold running water below 70 degrees, thaw product in the refrigerator, and cook product directly from frozen state • Cooking: • As food cooks it destroys the biological hazards in foods • Most potentially hazardous food is cooked to an internal temperature higher then 145 • The following internal temps need to be: • 165 degrees: poultry, stuffing, and leftovers • 155 hot held eggs and ground meat and fish • 145 for whole muscle meats and fish, raw eggs

• Hot holding • According the FDA food must be held at an internal temperature of at least 135 • Food in a steam table should be stirred evenly and the temperature checked frequently so it doesn’t fall below 135 • Cooling: • Hot fully cooked foods need to be cooled rapidly so it doesn’t spend more than six hours in the danger zone • Cooked foods must be cooled from 135 to 70 degrees in two hours or less and in less then six hours foods must be cooled to 41 degrees • If it isn’t cooled correctly it becomes a breeding ground for biological hazards

• Cooling: • Place food in shallow pans for cooling • Place the container of hot food in ice water bath and stir the ingredients frequently • Place food in a blast chiller or other rapid cooling equipment • Storing • At refrigeration temperatures pathogen growth is slowed greatly • Freezers at 0 degrees stop pathogen growth, freezing kills some biological hazards, but often it just renders them dormant • reheating: • Must be heated to an internal temperature of 165 degrees for at least 15 seconds and it must reach 165 degrees within no more then two hours • Food may only be reheated once!

CROSS CONTAMINATION • Occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment or other physical contact • This is the largest sources of foodborne illness • Often negligence or ignorance on the part of the foodservice worker • Can happen in a refrigerator when raw food is stored above another food item and leaks on the food below. • Store all raw meat on the bottom shelf and on a tray, and labeled with date and time stored • If items must be stored together store the item with the lowest minimum internal temperature at the top.

CLEAN VS SANITARY • Clean describes a condition of being free of dirt, grease or grime. • Sanitary refers to an environment that is free from pathogens. • All areas of a professional kitchen must be routinely cleaned and sanitized, any area that comes in contact with food can harbor harmful bacteria.

• All of these steps must be followed in order for it to be effective • Step one: • Cleaning- the physical removal of dirt, grime or pieces of food • Proper cleaning requires the use of hot water and detergents or grease cutters • Step two: • Sanitizing: it kills pathogens • Two powerful strategies include chemicals and heat and when used correctly will kill most pathogens • Heat: must be soaked in water that is at least 171 degrees for 30 seconds • It is not effective for large pieces of equipment and countertops, and can be dangerous

• Chemical: • Most common type of sanitizing • Can only be effective when used properly, key between water temp, hardness of water, concentration of sanitizer, detergents, food residue, and contact time

WORK SURFACES • Work surfaces should be cleaned after a task is performed or after 4 hours of continuous use. • Sanitizing solution can be dispensed from a spray bottle or from a bucket using a wiping towel • All sanitizing solution must be clearly labeled and checked periodically to ensure effectiveness and replaced when needed.

SMALL EQUIPMENT AND DISHES • Dish Machine: every thing must be cleaned on a constant basis. • They use a combination of chemicals and heat to clean and sanitize dishes. Three-compartment sink: • Uses three cycles to clean and sanitize • The first one removes physical objects and grease • The second cycle rinses off detergent used in the first cycle • Third cycle sanitizes •

• Three compartment sink: • Are three adjacent sinks used to clean, rinse and sanitize small equipment and utensils • They have work areas on either side that is used to place dirty dishes on one side and clean dishes on the other so that they can air dry • Storing clean dishes: • Must be 6 inches off the floor • On or in sanitized drawers, carts, or trays • With handles of utensils facing up • Upside down glassware and cups

LARGE EQUIPMENT • All large equipment should be washed after every use or after four hours of continual use. • Safety precautions should always be followed when cleaning large equipment • Cleaning and sanitation schedule: • The cleaning list should include: • Areas and equipment to be cleaned • When the cleaning should be done • Who does the cleaning • Procedures to follow • Some items need to be cleaned after each use, several hours, each shift, daily, weekly etc

PERSONAL HYGIENE • The human body is the perfect environment for breeding and carrying biological hazards • Hands: use proper handwashing, disposable gloves, attention to small injuries, and under finger nails. The only jewelry that should be worn is a plain wedding band • Hair: hair restraints should be worn too keep one from touching it and falling out into food *Bathing: everyone should bath or shower daily

v. Clothing: put on a clean uniform just before the beginning of their shift, ideally work uniforms should not be put on till you arrive on premise v. Smoking, eating and drinking: drinking cups should not be in work areas, make sure to wash hands after a smoke break, do not use fingers when tasting food. Always use a clean spoon when tasting a dish multiple times villness: Should not work when you know you are ill and could contaminate food and other workers

INSECT AND RODENT CONTROL: • Insect and rodents spread biological hazards; through their urine and feces. • Insects that pose the greatest health risk are flies and cockroaches. • Facilities should be designed to keep pests from entering the building, window and door screens, fans above the door that runs to keep bugs from flying in. • Cockroaches enter the premises in delivery boxes, always inspect the boxes for their egg sacs • The city or county often require regular visits from a pest control operator, a person who specializes in getting and protecting a place from infestation of pests

WASTE CONTROL • Place waste in garbage containers that are lined with sturdy plastic bags • When full remove trash from building, and wash hands • Many facilities recycle waste and compostable waste. • Compostable materials can be decomposed by natural bacteria and used for fertilizer.

HAZARD ANALYSIS CRITICAL CONTROL POINT: • A program that was developed nearly 30 years ago • It identifies and manages key steps in food handling where contamination is most likely to occur • It was a system that was designed that a safe food supply was sent with astronauts into space

• The goals of the plan are to: • Analyze food handling procedures in a kitchen to reduce the risk of contamination • Tracks potentially hazardous foods from the moment they are delivered until they are consumed • Pays attention to the temperature danger zone • Relies on predetermined critical control points • Critical control points is when a control can be applied to prevent or eliminate a food safety hazard

THE HEALTHY INSPECTION • Local healthy departments monitor compliance with health codes: • How often they are inspected is based upon: • Size of the food operation • Operations prior inspection results • Risk level of customer base • Workload of health department