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Chapter 5

Chapter 5. Sanitation Hazards. Objective. Summarize the importance of working with food safely. Importance of Safe Food Handling. Foodborne illness can result from improper food handling An outbreak occurs when two or more people eat the same food and get the same foodborne illness.

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Chapter 5

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  1. Chapter 5 Sanitation Hazards

  2. Objective • Summarize the importance of working with food safely

  3. Importance of Safe Food Handling • Foodborne illness can result from improper food handling • An outbreak occurs when two or more people eat the same food and get the same foodborne illness

  4. Importance of Safe Food Handling • The goal of foodservice employees is to serve food that is free of contamination • Proper sanitation prevents contamination

  5. Objectives • Differentiate among biological, chemical, and physical hazards • Classify the sources of biological hazards and ways to control their growth

  6. Biological Hazards • Most biological hazards are too small to see, and sometimes cannot be detected by smell or taste • Biological hazards, or pathogens, include harmful • bacteria • viruses • fungi • parasites • fish toxins

  7. Bacteria • Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to flourish • Controlling the time potentially hazardous foods (PHF) are exposed to unsafe temperatures helps limit bacterial growth

  8. Bacteria • Different types of bacteria have different needs for growth • Aerobic bacteria • Anaerobic bacteria • Facultative bacteria

  9. Bacteria • Bacteria produce rapidly by dividing • Some bacteria have the ability to form spores • Pathogenic bacteria cause foodborne illness in humans by either infection or intoxication

  10. Bacteria • Create unfavorable conditions for bacterial growth by controlling any or all of the following factors: • Food source. Protein is a favored food source of bacteria • Water. Bacteria are quite sensitive to water activity and require a high level for growth • pH. Bacteria remain active between a pH of 4.6 to 7

  11. Bacteria • Atmosphere. Removing oxygen from their atmosphere stops the growth of aerobic bacteria • Temperature. Bacteria reproduce rapidly in the temperature danger zone, between 41°F and 135°F (5°C and 57.2°C) • Time. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours

  12. Viruses • Viruses can survive but cannot reproduce without a cell host • Most viruses are destroyed by high heat, but are not affected by water activity or pH • Two viruses that concern foodservice are • hepatitis A • Norwalk virus

  13. Viruses • Ways to avoid viral contamination • Practice excellent personal hygiene • Wash raw vegetables before preparation and eating • Avoid shellfish harvested from polluted waters • Purchase food from reputable suppliers

  14. Fungi • Edible mushrooms are a type of fungi that are highly valued in the professional kitchen • Other types, such as poisonous mushrooms, yeasts, and molds, can cause food contamination • Always purchase wild mushrooms from a reputable source

  15. Fungi • Yeast • Wild yeast growing unintentionally can cause contamination • Slime, discoloration, bubbles, and an alcoholic smell are signs of a yeast contamination • Yeast is killed when heated above 136°F (57.8°C)

  16. Fungi • Mold • Although most are not poisonous, a few molds produce toxins that are dangerous to humans • Mold can be killed at temperatures above 140°F (60°C), but their toxins may not be affected • Moldy food should always be discarded

  17. Parasites • Parasites can be found in meat and fish • Trichinella spiralis • Causes the disease called trichinosis (trek ihn OH sis) • Commonly caused by eating undercooked, infested pork and some game meats • Kill the parasite by cooking the meat to an internal temperature of 155°F (68.3°C)

  18. Parasites • Fish harbor parasites such as anisakis, and certain varieties of cestodes (tapeworms) and trematodes (flukes) • Kill these parasites by cooking fish to an internal temperature of 140°F (60°C) • Freezing infested fish at -31°F (-35°C) for 15 hours or -4°F (-20°C) for seven days also kills fish parasites

  19. Fish Toxins • Fish toxins are poisons within the fish’s flesh that can cause illness when eaten • Two examples of fish toxins are • Ciguatera: commonly associated with red snapper, grouper, and barracuda • Scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel

  20. Allergies do not affect all people in the same way When a customer notifies a restaurant server of an allergy, the kitchen staff must analyze everything that is served to that customer What are some common food allergies? Allergies

  21. Objectives • Differentiate among biological, chemical, and physical hazards • Recognize chemical hazards and explain how to prevent them

  22. Chemical Hazards • There are many chemical hazards in the kitchen • Metals • Agricultural chemicals • Kitchen chemicals

  23. Metals • Certain metals found in cookware, such as copper, can become a chemical hazard • Because it contains zinc, galvanized steel should never be used in food preparation • Chipped enamel cookware can be another source of metal poisoning • Fish from polluted waters can contain unsafe levels of heavy metals such as mercury

  24. Agricultural Chemicals • The exterior of fruits and vegetables may be tainted with insecticides, pesticides, and herbicides • Prevent this chemical contamination by washing and peeling produce

  25. Kitchen Chemicals • Chemicals such as cleaning supplies, bleach, grease cutters, and polishes are potential sources of contamination

  26. Kitchen Chemicals • The following safety precautions will prevent most chemical contamination: • Store in clearly marked containers or leave in original containers • Do not store food in containers that previously held chemicals • Use according to manufacturer’s instructions

  27. Kitchen Chemicals • Safety precautions (continued) • Store in an area separate from food preparation or storage • Never randomly mix chemicals • If uncertain about how to use a chemical product, ask a supervisor • In the event of a suspected poisoning, call a poison control hotline immediately, refer to material safety data sheets, and notify a supervisor

  28. Objectives • Differentiate among biological, chemical, and physical hazards • Explain physical hazards and how to prevent them

  29. Physical Hazards • Physical hazards are easily prevented and often visible to the naked eye • Common physical hazards include • glass • staples • metal shards • toothpicks

  30. Define foodborne illness and explain the term outbreak Foodborne illness is any illness caused by eating contaminated food An outbreak occurs when two or more people eat the same food and get a foodborne illness Review

  31. List the different types of biological hazards Bacteria, viruses, fungi, parasites, fish toxins, allergies Review

  32. Explain the difference between aerobic, anaerobic, and facultative bacteria Aerobic require oxygen; anaerobic live without oxygen; facultative grow with or without oxygen Review

  33. Describe the factors involved in controlling bacteria growth Food source, water, pH, atmosphere, temperature, time Review

  34. List the different types of chemical hazards Metals, agricultural chemicals, kitchen chemicals Review

  35. What is the purpose of a material safety data sheet (MSDS)? Lists the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency Review

  36. List some examples of physical hazards Glass, staples, metal shards, toothpicks Review

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