Ẩm thực - Chapter 2: Sanitation and safety

Chapter 2Sanitation and Safety1Chapter Objectives1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control.2. Identify safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting.3. Identify safe workplace habits that minimize the likelihood of fires and falls.2 U.S. Public Health identifies more than 40 diseases that can be transmitted through foodSanitation refers to the creation and maintenance of conditions that prevent food contamination or food-borne illness.Contamination refers to the presence, generally unintended, of harmful organisms or substances. Food Safety and Sanitation3Food HazardsAny substance that can cause illness or injury is called a hazard. There are three types of food hazards:Biological hazardsChemical hazardsPhysical hazards4PathogensMicrobiology is the study of tiny, usually single-celled, organisms that can only be seen under a microscope. The four types that can contaminate food are:Bacteria VirusesParasitesFungi5Direct ContaminationSeveral microorganisms, primarily bacteria, parasites, viruses, and fungi can cause biologically based food-borne illness.Bacteria are single-celled, are the leading cause of food-borne illness.Beneficial bacteria called putrefactive are not a concern.The dangerous ones are called pathogenic.6Types of Bacteria Bacteria are everywhere - in the ground, air, our food, on our skin, and inside our bodies. The classifications are:Harmless bacteriaBeneficial BacteriaUndesirable bacteriaDisease-causing bacteria, or pathogens7Intoxications and InfectionsPathogenic bacteria can cause illness in humans in three ways: by intoxication, infection or toxin-mediated infectionAn example of intoxication is BotulismSalmonella is an example of infectionClostridium perfringens is an example of toxin-mediated infection8Bacterial GrowthBacteria grow by a process called binary fission. A single bacterium can grow to a million in less than 6 hours - Yikes!Conditions for growth:FoodMoistureTemperatureAcidity or alkalinityOxygenTime 9The Temperature Danger ZoneThe danger zone is 41° F (60° C) to 135° (57° C). Bacteria grow rapidly if food (high protein) is held within these temperatures Simply keep hot food hot and cold food cold at all timesKeep frozen foods frozen until useThaw food properly10Water activity level: If a food has a water activity level of 0.85% or more it is considered potentially hazardousThe PH scale is 0-14. Bacteria prosper in neutral environments that are not too acidic or basic.11Potentially Hazardous FoodsTwo general categories:Food from animals or foods containing animal productsAny food derived from from plants which has been cooked, partially-cooked, or heat-treated. Three specific items:Raw seed sproutsSliced melonsGarlic and oil mixtures 12LocomotionAs bacteria do not have feet, they have to move from place to place by other means:HandsCoughs and sneezesOther foodsEquipment and utensilsAirWaterInsects and rodents13Protection Against BacteriaKeep bacteria from spreading.Stop bacteria from growing.Kill bacteria.14Food-Borne DiseasesBacterial DiseasesBotulismStaphylococcus Food Poisoning (Staph)Escherichia coli (E coli)SalmonellaClostridium perfringensStreptococcal (Strep) InfectionsShigellosisListeriosisBacillus cereus GastroenteritisCamphylobacteriosisVibrio Gastroenteritis and SepticemiaYersiniosis15Food-Borne Diseases (cont’d)Viral DiseasesHepatitis ANorwalk Virus GastroenteritisRotovirus GastroenteritisDiseases Caused by ParasitesTrichinosisAnisakiasisGiardiasisToxoplasmosisCyclosporiasisIntestinal Cryptosporidiosis16Other Biological HazardsFungiPlant ToxinsSeafood ToxinsAllergens17Chemical ContaminantsChemical hazards include contamination with (1) residual chemicals, food service chemicals, and toxic metalsLook out for:AntimonyCadmiumCyanideLeadCopperZinc18Cross-ContaminationCross-contamination is the process by which one item, such as your finger or a cutting board, becomes contaminated and then contaminates food.Reducing cross-contaminationPersonal cleanlinessDish and equipment cleanlinessPest management19Personal HygieneReflects pride, professionalism, and consideration for your fellow workersDo not work if you have any communicable diseases or infectionsBathe or shower dailyWear clean uniformsKeep hair clean, and use hair restraintsKeep facial hair trimmedWash your hands oftenCover coughs and sneezes, then wash handsDon’t touch your bodyKeep fingernails clean and short. Don’t wear nail polishCover cuts and sores with clean bandagesDo not sit on worktablesWear gloves20Food StorageFour hour rule: if a food remains in the danger zone for more than four hours cumulatively, it is considered unsafe.ReceivingDry storageFreezer storageRefrigerator storageHot food holding21ReceivingSafe food handling begins the moment food is delivered.Inspect all products thoroughly.Reject deliveries that do not meet your standards.Label and date all foods.Store immediately.22Food Handling and PreparationThe two main sanitation problems in kitchens with handling and preparing foods are:Cross-contaminationThe danger zone It is extremely important to keep foods out of the danger zone as much as humanly possible.23Minimum Safe Internal TemperaturesFish, seafood, veal, lamb, cured or raw pork, raw shell eggs for immediate service: 145°F (63°C)Ground beef, ratites, injected meats, ground fish, raw shell eggs not for immediate service: 155°F (68°C)Poultry, wild game, stuffed fish, stuffed meat, poultry, or pasta: 165°F (74°C)24Cleaning and Sanitizing Equipment: Manual DishwashingThe process:Scrape and rinseWashRinseSanitizeDrain and air dry25Mechanical DishwashingThe process:Scrape and rinseRack dishesRun for full cycleSanitizeHeat units 180° F (82° C)Chemical units 120° F (49° C)Air Dry and inspect26Rodent and Insect ControlRats, mice, flies, and cockroaches can spread disease to food and contact surfaces. The four basic ways to prevent them are:Build them outEliminate harborage and breeding placesEliminate their food supplyExterminate27The HACCP SystemHazard Analysis Critical Control PointsIs proving to be an effective and efficient system for maintaining sanitary conditions in all types of food service operations This system is widely accepted in the food service industry28Assess hazardsIdentify critical control pointsSet up standards or limits for critical control pointsSet up procedures for monitoring critical control pointsEstablish corrective actionsSet up a recordkeeping systemVerify that the system is workingThe Steps of the HACCP System29Receiving raw ingredientsStoring raw ingredientsPreparing ingredientsCookingHolding and servingCooling and storing leftoversReheating, holding, and storing leftoversThe Flow of Food30Hazards and Critical Control PointsContaminationGrowth of pathogensSurvival of pathogens31SafetyThe safe workplace is one that monitors:Preventing cutsPreventing burnsPreventing firesPreventing injuries from machines and equipmentPreventing fallsPreventing strains and injuries from lifting32Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.33