Food Safety and Sanitation

1. Food Safety and Sanitation

2. FOOD SAFETYReducing the risk of making yourself and others sick through food production • 76 million food borne illnesses are reported each year. • 300,000 people are hospitalized each year • 5,000 people die each year

3. FOOD SAFETY & SANITATION This is what happens when a fly lands on your food. Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit until it’s a liquid. When its good and runny, they suck it all back again, probably dropping some excrement at the same time.

4. Importance of Food Safety & Sanitation • Lack of proper food safety & sanitation can cause: • Loss of customers & sales • Loss of prestige & reputation • Lawsuits – resulting in court fees • Increased insurance premiums • Lowered employee morale / absenteeism • Need for retraining

5. Cross-Contamination • Definition: The spread of harmful germs from one surface to another, or to food • Can be prevented by • proper sanitary practices • Proper Hand washing • Using clean utensils • Sanitizing between tasks • Isolation of workstations is important when preparing potentially hazardous food

6. HAND WASHING • How often: Every time you change tasks, handle garbage, use the restroom, sneeze, cough, or handle $ • Using gloves is mandatory with any non-wrapped food item (chips vs. sandwich). Gloves must be changed between all situations stated above.

7. Cleaning Free of visible soil, dirt, dust or food waste Sanitizing Process of reducing the number of microorganisms, bacteria on a clean surface to safe levels Some type of cleaning solution Cleaning vs. Sanitizing

8. Food Hazards • Biological Hazards - Danger to food safety caused by disease-causing micro-organisms • Chemical Hazards – Danger to food safety caused by cleaners, pesticides and other chemicals • Physical Hazards – Danger to food safety caused by glass, metal & other physical particles

9. Bacteria • Can multiply rapidly to disease-causing levels at favorable temps. 70 to 125 • Can produce toxins in food that can poison humans when the food is eaten • Cause most food borne illnesses

10. Viruses • Do not grow in food, but can be transported by food items. • Transported by many food items, including ice & water.

11. Parasites • Live inside a host to survive • Can cause people to become infected if they eat raw or undercooked meat.

12. Fungi • Molds: Cause illnesses, infections, and allergies • Yeast: spoils food

13. FAT-TOM(conditions that favor the growth of most food borne organisms) • FOOD • ACIDITY (ph scale) • TIME • TEMPERATURE (danger zone) • OXYGEN (vacuum packed) • MOISTURE

14. SANITIZING • Why is sanitization so important? • Kills germs Prevents Cross-Contamination Bleach Bath 1t. to 1 gallon water (warm) Procedure: wash dishes, rinse, bleach bath in separate container, air dry in drying rack

15. FOOD STORAGE • Properly Stored Food: • Top Rack: ready to heat & serve • Middle Rack: Veggies, other food to be cooked • Bottom Rack: Raw meats • Food needs to be kept at 45 degrees or lower when refrigerated. • When cooling food they go: ice bath or smaller containers until they reach 45 degrees

16. FOOD TEMPERATURES • DANGER ZONE IS: 45- 140 • Safe Cooking Temperatures • Reheating Foods: 165 degrees • Ground Meats: 155 degrees • Pork: 150 degrees • Seafood= 145 • Poultry= 165 Food must be kept below 45 degrees OR Above 140 degrees.

17. Thawing • 3 ways to thaw food • 1. In the refrigerator • 2. Ice bath- must be changed every 30 minutes • 3. Microwave

18. REHEATING FOODS • All food must be reheated to 165 degrees within one hour • Two hours after a food is served, it must begin the process of getting to below 45 degrees

19. Temperature Danger Zone • Thawing • Storing • Cooling • Reheating • Potentially Dangerous Foods • Hand washing