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Safety & Sanitation

Safety & Sanitation. Think about it…. Have you ever gotten sick after eating a meal at a restaurant? Or even at home? Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly?

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Safety & Sanitation

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  1. Safety & Sanitation

  2. Think about it… • Have you ever gotten sick after eating a meal at a restaurant? Or even at home? • Did you ever wonder if you had been served unsafe food or if someone hadn’t handled your food properly? • How would you feel if, by accident, you spread harmful bacteria that caused someone to get seriously ill?

  3. Why is it important to keep food safe? • You could get sick. • You could get others sick. • Dining experiences can be ruined. • Restaurants can loose their reputation In conclusion, Serving good food makes good business.

  4. Contamination and Cross Contamination Contamination = harmful things are present in food, making it unsafe to eat. Cross Contamination = harmful microorganisms are transferred from one surface, or food to another.

  5. Potentially Hazardous Food • Any food item (even water/ice) could cause foodbourne illness • Most often foodbourne illnesses are caused from moist, proteins with neutral or slight acidic pH • Meats • Poultry • Fish • Eggs • Dairy products

  6. Cleaning Verses Sanitizing • A clean kitchen means it is free of visible soil, such as dirt and dust and food waste. • It’s the first requirement of any kitchen. • A sanitized kitchen means it is microorganism free or reduced by washing all surfaces and equipment using hot water and a chemical sanitizing solution. • It is the second requirement of any kitchen. CLEANING AND RINSING MUST BE DONE BEFORE SANITIZING. SANITZING IS NOT A SUBSTITUTE FOR CLEANING.

  7. Good Personal Hygiene • Food borne microorganisms are living, single celled organisms that can cause food spoilage and illness. • They can be transferred from hands and surfaces to other food, hands and surfaces. • To prevent, have good personal hygiene: • Take baths/showers • Wash hands often • Clean clothing • No jewelry, fingernail polish or false nails

  8. Steps to Proper Hand-Washing • Wet hands with running water (as hot as you can handle) 100°F • Apply soap • Vigorously scrub hands and arms for at least 20 seconds • Clean under fingernails • Rinse thoroughly under running water • Dry hands and arms with a single use paper towel or warm-air hand dryer

  9. Microorganisms That Cause Foodbourne Illness • Bacteria – Salmonellosis, Colitis, Listeriosis, Staphylococcal Gastroenteritis, Bacillus, Botulism, and Shigellosis • Viruses – Hepatitis • Parasites – (Organisms that live in a host animal) –Trichinosis • Fungi – Mold, Yeast, and Toxins

  10. Chemical and Physical Hazards that can Contaminate Food • Found in food service establishments. • Toxic metals found in utensils and equipment • Pesticides • Cleaning Chemicals To Prevent: • Follow safe directions in handling chemicals. • Keep chemicals in a dry locked cabinet away from food, utensils and equipment.

  11. Time and Temp • These are two of the most important factors in keeping food safe. • Monitor internal temperatures of food. • Make sure food is kept below the Danger Zone. • Record temperatures.

  12. DANGER ZONE • The Danger Zone is the temperatures where bacteria grows the fastest. • It is between 40°F and 140°F. • All cold food served must be cooler than 40°F. OR • All hot food served must be hotter than 140°F. ANYWHERE IN BETWEEN THOSE NUMBERS IS DANGEROUS!!!

  13. In order to keep foods safe, a good rule of thumb is to keep HOT foods HOT & COLD foods COLD!

  14. FAT TOM Bacteria multiplies quickly when six conditions are present. • F = Food = Be aware of food where bacteria live. • A = Acidity = pH levels between 4.6 and 7.5. • T = Temperature = Danger Zone Temperatures. • T = Time = 4 hours or more. • O = Oxygen = Bacteria need oxygen to live. • M = Moisture = Keep away from moist environments

  15. Handling Food Clean, Separate, Cook, Chill

  16. When purchasing foods… • Do not purchase cans with swelled top, missing labels, rusty, leaking, or dented. • Do not buy anything past its due date. • Look for signs or early spoilage. • Look around the food and where it has been kept.

  17. When Storing Food… • Store in proper temperatures. • Keep storage areas clean. • Wrap in air tight containers away from oxygen.

  18. When Preparing/Cooking Food… Use proper time and temperatures. Don’t thaw food at room temperature!!! • Thaw: in refrigerator, under running warm water, in microwave, or using a cooking method.

  19. Left Overs • No more than 2 hours in the Danger Zone. • Divide pieces before storing into smaller pieces. • Use stainless steel pans. • Place in top shelf of the refrigerator.

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