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Chapter 1 – Sanitation

Chapter 1 – Sanitation . 1.1 Sanitary Food Handling. Biological Hazards. Bacteria – single celled LIVING organisms (The volume/type of bacteria will determine how sick you get. Viruses – living cells, need a host

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Chapter 1 – Sanitation

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  1. Chapter 1 – Sanitation 1.1 Sanitary Food Handling

  2. Biological Hazards • Bacteria– single celled LIVING organisms (The volume/type of bacteria will determine how sick you get. • Viruses –living cells, need a host • Parasites – multi-celled organisms larger than bacteria/viruses (roundworms, tapeworms) • Fungi – organisms (mold, yeast), can produce toxins, gases

  3. Look at p. 8-9 in text…. • Which bacteria is often in reheated foods? • What disease can be caused by “dented” cans? • Which bacteria is from fecal contamination? • When looking at the list of FOODS, which nutrient is in most of the foods?

  4. Answers…… • Which bacteria is often in reheated foods? SALMONELLA • What disease can be caused by “dented” cans? BOTULISM • Which bacteria is from fecal contamination? E-COLI • When looking at the list of FOODS, which nutrient is in most of the foods? PROTEIN

  5. Look at p. 10 in text…. • Which parasite is sometimes in pork? • What temp do you cook shrimp? • How can you prevent mold on grains & nuts? 4. Which parasite is killed by freezing?

  6. Look at p. 10 in text…. • Which parasite is sometimes in pork? TRICHINELLA • What temp do you cook shrimp? SHELLFISH over 150 degrees (Fish is over 140 degrees) • How can you prevent mold on grains & nuts? KEEP DRY • Which parasite is killed by freezing? ANISAKIDAE (roundworms)

  7. FAT – TOM – conditions good for PATHOGENS (organisms that produce disease • Food • Acidity • Temperature • Time • Oxygen • Moisture

  8. DIRECT Contamination Food already contaminated – must be properly STORED COOKED SERVED CROSS Contamination Food is SAFE then comes in contact with a Biological, Physical, or Chemical contaminate during storage, cooking or service. Sources of Contamination

  9. Danger Zone ! Why do you think chefs rapidly cool food to below 41 degrees in preparation for storage? Because bacteria grow very fast and live in warm temps.(40-140 degrees)

  10. CHECK- UP …… • What are 3 types of hazards that can contaminate foods?

  11. CHECK- UP …… • What are 3 types of hazards that can contaminate foods? 1. Biological 2. Physical 3. Chemical

  12. Hand Washing p. 13-14 • How? • When? • With Gloves? • How often? • Why?

  13. Grooming • Clean uniform • Put on at work • No “apron” wiping towel • Hair restraint • Jewelry/watches are a source of bacteria

  14. Personal Hygiene • Don’t work if sick • Trim Nails • No Polish • Minimal Make-up • Bandage over cuts w/ gloves

  15. Cleaning & Sanitizing • Cleaning – removing soil and grease, sweeping • Sanitizing – AFTER cleaning • Sanitize with HEAT (over 180 degrees) or CHEMICALS (p. 17) • Manually – 3 compartment sink – wash,rinse,sanitize • With Gloves? • How often? • Why?

  16. Water DisposalRecyclingPest Control • Get rid of Trash Quickly – so it doesn’t mix with the food • Most garbage should be emptied every 4 hours. • Pests-mice, flies, roaches, mosquitos carry pathogens • Shut off places pests enter. • Clean & wipe crumbs/surfaces • Cover & store properly – off the ground • Pesticides by professionals.

  17. CHECK- UP …… • What is the difference between cleaning and sanitizing? Cleaning – removing soil and grease Sanitizing – AFTER cleaning -- with HEAT or CHEMICALS

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