Unit 3 Sanitation What is sanitation American Culinary

Growth and Reproduction of Bacteria in Foods American Culinary Federation: Culinary Fundamentals. © 2006,

Sanitation is: • Food prepared and served in clean kitchens and dining rooms •

Keeping Food Safe • 76 million cases of food-borne illness reported annually • Causes

Ten Rules for Safe Food Handling • • • Excellent personal hygiene Identification of

Pathogens • Disease-causing microorganisms • Are the leading cause of food-borne illness • Contaminate

Bacteria • Carried by food, water, humans, animals, insects • Reproduce by splitting known

Bacteria (continued) • Types of (continued): – Anaerobic, destroyed by oxygen – Facultative, can

Molds and Yeasts • Types of fungus • Found naturally in the air, soil,

Viruses • Do not reproduce in food • Invade a living cell known as

Parasites • Need a host to survive • Can be destroyed by heat and/or

Characteristics of Potentially Hazardous Foods • Rich in protein • Starchy • Cooked legumes,

Temperature • Pathogens grow best in a range from 41° to 135°F (5° to

Keeping Foods Safe • • • Hand washing Clean uniforms Clean work habits Clean

Controlling Time and Temperature: Points in the Flow of Food • Receiving and storing

Food-Storage Temperatures • • • Meat and poultry, 32° to 36°F (0° to 2°C)

Preparation • Use accurate thermometers • Heat in the appropriate time • Hold hot

Thawing Foods Correctly: Three Methods • Wrapped and under refrigeration • Under cold running

Cooling Foods Safely • Cooling foods improperly is a leading cause of problems •

Reheating Foods Properly • Must move through danger zone rapidly (2 hours) • Must

Hazard Analysis Critical Control Point (HAACP) System • Systematic and preventative approach to handling

Seven Principles of HAACP • • Conduct a hazard analysis Determine the critical control

Controlling and Eliminating Pests • • • Careful sanitation procedures Proper handling of food

Kitchen Safety Keeping Yourself Healthy • • • Observe good, basic hygiene standards Demand

Working Safely • Clean up spills • Warn when carrying hot materials • Do

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458.

Fire Safety • • Number one preventative is employee training Check for frayed wires

Dressing for Safety • • Chef’s uniform, double-breasted jacket Long sleeves No cuffs on

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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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Characteristics of Potentially Hazardous Foods • Rich in protein • Starchy • Cooked legumes, beans, grains, pasta • Sweet foods • Dairy • Correct moisture (water activity) • p. H scale or level, acid or alkali • Most favorable p. H range (from 1– 14) for pathogens is 4. 6 to 7. 5 American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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 American Culinary Federation: Culinary Fundamentals. PAL Asset ID: AACLEWT 0 © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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 • Discardboard • 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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Food-Storage Temperatures • • • Meat and poultry, 32° to 36°F (0° to 2°C) Fish and shellfish, 30° to 34°F (– 1° to 1°C) Eggs, 38° to 40°F (3° to 4°C) Dairy, 36° to 40°F (2° to 4°C) Produce, 40° to 45°F (4° to 7°C) American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Kitchen Safety Keeping 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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

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. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.