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Sanitary Food Handling

Sanitary Food Handling. Culinary Arts 1 Bolsa Grande High School. Importance of Food Safety. Foodborne illness : Illness that results from eating contaminated foods . Safe Foods : are foods that won’t make you sick or hurt you when you eat them.

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Sanitary Food Handling

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  1. Sanitary Food Handling Culinary Arts 1 Bolsa Grande High School

  2. Importance of Food Safety • Foodborne illness: Illness that results from eating contaminated foods. • Safe Foods: are foods that won’t make you sick or hurt you when you eat them. • Unsafe foods: foods that have been contaminated by various hazardous materials, they can make you sick or injure you.

  3. Potential Hazards • Biological • Physical • Chemical • Create a Tree map with the 3 Potential Hazards, including the definition and examples of each.

  4. Sources of Contamination Direct Contamination: Cross Contamination:

  5. Symptoms • Headache • Diarrhea • Vomiting • Stomach Cramps • Fever • Chills • Dizziness

  6. Food-Service Establishment • Cooks and Chefs play a critical part in making sure the foods their costumers get are safe. • Getting a certificate in food safety is an important part of your culinary education such as a “Food Handlers Card”.

  7. FAT TOM Bacteria needs the following to grow: • FOOD • ACIDITY • TEMPERATURE • TIME • OXYGEN • MOISTURE

  8. FAT TOM • FOOD : Pathogen needs a food source to grow and reproduce • ACIDITY: The acidity or alkalinity of a food is measured on a pH scale. • Favorable pH range for pathogens to grow is between 4.6 and 7.5

  9. FAT TOM • TEMPERATURE: Warm temperature close to our own body temperature 98.6°F is best for pathogens to grow. • However, pathogens can grow in temperatures from 41°F to 135°F known as the DANGER ZONE!

  10. FATTOM • TIME: A single bacterium can become nearly 10 billion bacteria in just 10 min! • After 4 hours bacteria starts reproducing rapidly • OXYGEN: Some pathogens need oxygen to grow.

  11. FAT TOM • MOISTURE: There needs to be a presence of moisture in order for the pathogen to grow in food.

  12. Grooming & Hygiene • Keeping yourself clean, well-groomed, and healthy is a vital part of keeping foods safe from contamination.

  13. Hand Washing Proper hand Washing • Wet hands, using hot running water. • Apply soap and work it into a lather. • Scrub hands, between fingers, and forearms, for at least 20 seconds. • Scrub under your fingernails, with a brush. • Rinse hands and forearms, under warm running water. • Dry hands, with clean single-use paper towels.

  14. Disposable Gloves • In addition to washing your hands frequently, you should wear disposable gloves to prevent ready-to-serve foods to get contaminated. • Examples: • You do not need gloves if you are cutting veggies for a soup because they are going to be cooked. • When touching raw food you need to change your gloves.

  15. Grooming • Start each shift with a clean uniform, rather than wearing it from home to work. • Control your hair (this includes beards) by wearing hair nets, hats, hair ties. • Jewelry that is allowed in a kitchen is a wedding band, small earrings, watches are a potential source of contamination.

  16. Personal Hygiene • If you are sick with a cold or disease, you should not come to work until the chance you might infect others has passed. • Keep your fingernails trimmed, and do not wear polish. • Keep makeup to a minimum. • Wear bandages to cover any cuts with a glove over it to prevent bandage to fall into food.

  17. Cleaning and Sanitizing • In a professional kitchen you must clean and sanitize anything that comes in contact with foods, for example: • Tools • Work area First clean area by washing it, then rinse and finish with sanitizing solution. • Cleaning is not the same than sanitizing • Cleaning involves removing soil or food particle from surface. • Sanitizing means that you have used either heat or chemicals to reduce the # of pathogens.

  18. Washing Dishes • Professional Kitchens will have a Three-Compartment Sink • 1st Compartment you have hot soapy water - WASHING • 2nd Compartment is empty and you rinse here - RINSING • 3rd Compartment you sanitize, sink is full of hot water and sanitizer – SANITIZING • Just because it is clean it doesn’t mean it is Sanitized. • Page 17

  19. Keeping Pest out of Kitchen • You have to make it hard for them to get into your kitchen • They come in through holes or gaps around doors, windows, or drains. • Pest look for food, so keeping all areas clean, wiping up spills, and sweeping constantly will minimize your chances of getting your kitchen full of pest. • NEVER store foods on the floor or touching the wall.

  20. Pest Management • 3 Steps • Maintaining the kitchen clean so pests can’t get in it. • Taking care of all waste properly, so pest can’t find food. • Using Pesticides to eliminate any pests.

  21. Posters • Kitchen 1 : Danger Zone Thermometer • Kitchen 2: Direct and Cross Contamination • Kitchen 3: Symptoms of foodborne Illness • Kitchen 4: How to avoid foodborne Illness • Kitchen 5: 3 Hazards • Kitchen 6: How to wash your hands properly

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