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Food Safety

Provided Courtesy of Nutrition411.com. Food Safety. Review Date 8/13 G-1504. Areas of Discussion. Foodborne illness Food contamination Personal hygiene Preparing, cooking, and serving foods Receiving and storing foods Cleaning and sanitizing. Foodborne Illness. Microorganisms.

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Food Safety

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  1. Provided Courtesy of Nutrition411.com Food Safety Review Date 8/13 G-1504

  2. Areas of Discussion • Foodborne illness • Food contamination • Personal hygiene • Preparing, cooking, and serving foods • Receiving and storing foods • Cleaning and sanitizing

  3. Foodborne Illness

  4. Microorganisms • The major cause of a foodborne illness • You cannot feel, see, or taste them • Very quick to multiply in potentially hazardous foods • Most of the foods we eat contain one or more type of microorganism

  5. Milk and milk products Shelled eggs Sprouts Raw seeds Melons Soy-protein foods Corn Peas Rice Potatoes Fish Shellfish Meat—beef, pork, lamb Poultry Cooked rice, beans, other heat-treated plant foods Potentially Hazardous Foods Foods capable of supporting the rapid and progressive growth of harmful microorganisms:

  6. Bacteria Virus Parasite Fungus Two groups of food contaminants: Pathogen (cannot see, smell, or taste) Spoilage (can see, smell, or taste) Types of Microorganisms

  7. FAT TOM: Food (potentially hazardous foods) Acid (pH slightly acidic or neutral) Temperature (danger zone: 41˚F to 135˚F) Time (less than 4 hours) Oxygen (presence of) Moisture (water helps growth) How Do Microorganisms Grow?

  8. Foodborne Illness • Caused by bacteria: • Salmonellosis • Shigellosis • Vibrio gastroenteritis • Hemorrhagic colitis • Staphylococcal gastroenteritis • Botulism • Caused by virus: • Hepatitis A

  9. Restrictions From Work • If you or a worker is experiencing: • Sore throat • Runny nose • Diarrhea • Fever • Vomiting • BEST PRACTICE IS TO GO HOME

  10. Food Contamination

  11. Cross Contamination • A food service worker handling the food contact area of a plate or glass • An employee preparing cooked food where raw food was placed without properly cleaning and sanitizing the area first

  12. Physical: Hair, bandages, dirt, metal items, and fingernails Biological: Bacteria, viruses, parasites, and toxins Chemical: Cleaning products, toxic metal residue, and pesticides Types of Hazardous Substances

  13. Poor personal hygiene: Leading cause of foodborne illnesses Improper hand washing Dirty work clothes Temperature and time abuse: 41˚F to 135˚F is the danger zone No more than 4 hours in the danger zone Improper cleaning and sanitizing Ways Food Can Become Contaminated

  14. Personal Hygiene

  15. Basics of Good Hygiene • Good personal grooming • Clean clothes • Proper use of aprons • Hair restraints • No jewelry • Trimmed and clean fingernails

  16. Rinse hands in warm water (about 105˚F) Apply hand soap Scrub hands and exposed arms for 20 seconds—do not forget between fingers and under rings Rinse hands Use a single-serve towel or air dryer Apply hand sanitizer (optional) Proper Hand Washing

  17. Never wash your hands in a prep sink or dish-washing sink Wash hands in a designated hand-washing station Do not substitute hand sanitizer for proper hand washing, but you can use hand sanitizer after hand washing Proper Hand Washing (cont’d)

  18. After using the bathroom After touching bare body parts After coughing, sneezing, or using tissues After eating, drinking, or smoking After handling soiled equipment or utensils After food preparation After clearing table or dishes After removing or disposing of trash When to Wash Hands

  19. Gloves can contaminate as well Do not rely on gloves to feel you are safe Change gloves: After completing a task and beginning a new task If they become dirty After handing raw meat, poultry, or fish Before handling ready-to-eat or cooked food Proper Use of Gloves

  20. Report to supervisor Cover with a clean, dry bandage May need reassigned to nonfood contact duties Wash each time you put on a new bandage Proper Care of Cuts, Burns, Sores, Infections

  21. Preparing, Cooking, and Serving Foods

  22. In refrigerator at 41˚F or lower, and on the bottom shelf and in a container that will hold thawing liquid Under potable (drinking) running water that is 70˚F or lower In the microwave, if cooking food immediately During the regular cooking process Four Methods of Thawing Foods

  23. 41˚F to 135˚F* Must either cook or store below 41˚F within 4 hours *Some states require 140˚F. Check with your local health department. Temperature Danger Zone

  24. Cold foods: 41˚F or lower Hot foods*: 135˚F or higher *Some states require 140˚F for hot holding. Check with your local health department. Temperature Danger Zone (cont’d)

  25. Poultry: 165˚F for 15 seconds Ground meats: 155˚F for 15 seconds Pork and beef (steak or chops): 145˚F for 15 seconds Fish: 145˚F for 15 seconds Reheat all food to an internal temperature of 165˚F Proper Minimum Internal Cooking Temperature

  26. Hold plates by the bottom or at the edge: Never touch the food-contact surface Hold cups by bottom or handle: Never put fingers on the rim of the glass Never put fingers inside the glass Hold silverware by the handle: Never touch the food-contact surface Serving Food Properly

  27. Use long-handled utensils, such as tongs or scoops, for one food only Never allow your hands to come in contact with the food Scoop ice with proper utensil, not a cup Serving Food Properly (cont’d)

  28. Two-stage method of cooling: Stage 1: Cool food from 135˚F to 70˚F within 2 hours Stage 2: Cool food from 70˚F to 41˚F within 4 hours Methods to cool food: Ice bath Divide food in shallow pans, then refrigerate Blast chiller Cooling Foods

  29. Receiving and Storing Foods

  30. Use the senses (smell, sight, and touch) when inspecting a food delivery Reject food when you notice: Signs of pests Ice crystals in box or package of food Torn, broken, or damaged boxes, packages, or cans Expiration/use-by date has passed Dry foods are damp Accepting and Rejecting Food Delivery

  31. Meat: 41˚F or lower Poultry: 41˚F or lower Fish: 41˚F or lower Eggs: Air temperature of 45˚F or lower Dairy products: 41˚F or lower Shellfish: 45˚F or lower and alive Packaged food: 41˚F or lower Produce: No temperature requirements Receiving Temperature of Foods

  32. Clean and sanitize stem of thermometer prior to each use with alcohol Insert thermometer into the thickest part of the food Do not allow thermometer to touch the base of the pan Proper Use of a Thermometer

  33. Wait a minimum of 15 seconds after the needle stops moving to take the temperature reading Wipe thermometer stem in between foods Proper Use of a Thermometer (cont’d)

  34. Fill a container with ice and add drinkable water Place thermometer stem into ice water making sure it is submerged Allow 30 seconds from the time the needle stops moving Calibration of a Bimetallic-Stemmed Thermometer

  35. Locate adjusting nut and hold securely Rotate until needle reads 32˚F (do not remove thermometer from water while adjusting) Calibration of a Bimetallic-Stemmed Thermometer (cont’d)

  36. FIFO—first in, first out Store foods in original packaging, whenever possible Clearly label all foods with date Storage of Food

  37. Do not overload shelves or store food on floors or against walls Store all foods a minimum of 6ˮ above the floor on clean shelves or racks Store food only in protected areas, never in restrooms or utility rooms Storage of Food (cont’d)

  38. Cleaning and Sanitizing

  39. Cleaning: Involves the removal of food, residues, dirt, and grease Sanitizing: Reduces harmful microorganisms to a level that is safe through the use of a chemical-sanitizing solution Definitions

  40. Clean Rinse Sanitize Use a Three-Step Process

  41. Use cleaning agents that remove food, soil, and stains Examples: Rinsing dishes, sweeping the floor, and removing dust from overhead vents Clean entire kitchen on a regular basis Cleaning

  42. Use high heat or chemical sanitizers Must sanitize anything that comes in contact with food Sanitize all dishes, pots and pans, utensils, knives, and worktables after each use or every 4 hours Clean and sanitize knives and utensils when moving from one food item to another Sanitizing

  43. Use manufacturer’s instruction for heat and/or chemical sanitizing Have test strips available to assure proper concentration of sanitizer, if using chemical sanitizing Keep temperature logs of dishwasher temperatures at each shift Dish Machine

  44. Use chemical sanitizers according to manufacturer’s instructions Keep test strips available to test for proper concentration, if using chemical sanitizer Keep temperature logs available and record during each shift Pot Sink

  45. Use facility-approved sanitizing solution in spray bottles Have test strips available to test sanitizer concentration Use clean clothes when sanitizing Sanitize prep sinks after each use Sanitizing Work Surfaces

  46. Purchase, store, and prepare food carefully Have thermometers available and use them Keep thermometers calibrated Practice good personal hygiene Clean and sanitize regularly Preventing Foodborne Illness

  47. National Restaurant Association Educational Foundation. Serve Safe Essentials. 5th ed. Chicago, IL: National Restaurant Association Educational; 2008. Reference

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