Food Safety And Sanitation 1p2l

Food Safety and Sanitation

Section Objectives Upon completing this section, you should be able to: State principles of food safety for the hospitality nnindustry 

Importance of Food Safety Lack of proper food safety practices can cause:  Loss of customers and sales  Loss of prestige and reputation  Lawsuits—resulting in lawyer and court fees  Increased insurance s  Lowered employee morale  Employee absenteeism  Embarrassment

Foodborne Illness

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Disease carried or transmitted to people by food

Most common risk factors responsible for foodborne illness:     

Purchasing food from unsafe sources Poor personal hygiene Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment

With the exception of purchasing, these factors are related to:   

Time-temperature abuse Cross-contamination Poor personal hygiene

Food Safety Hazards Contamination is the presence of harmful substances in food Some contaminants occur naturally in food  Other contaminants are introduced to the food by the environment or foodhandlers 

Three contamination categories: Biological hazards  Chemical hazards  Physical hazards 

Biological Hazards Bacteria  Can multiply rapidly in favorable conditions  Can cause illness by producing toxins in food  May be carried by a variety of means: food, water, soil, humans, or insects  Some can survive freezing

Biological Hazards—continued Viruses  Do not reproduce in food, but can be transmitted from people to food items  Contaminate food and water  Usually contaminate food through improper personal hygiene

Biological Hazards—continued Parasites  Live inside a host to survive  Grow naturally in many animals Fungi  Molds: Spoil food and can cause illness  Yeast: Spoils food

Chemical and Physical Hazards Chemical Hazards   

Cleaning supplies Pesticides Toxic metals

Physical Hazards 

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Foreign objects accidentally introduced into food Naturally occurring objects, such as bones in fillets

Potentially Hazardous Food Definition: Food in which microorganisms are able to grow rapidly Typical characteristics: • • • • • •

History of being involved in foodborneillness outbreaks Natural potential for contamination due to production and processing methods Contain moisture Contain protein Neutral or slightly acidic pH levels Require time and temperature control for safety

FAT-TOM Food Acidity Time

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Temperatur Oxygen Moisture

Conditions that favor the growth of most foodborne organisms

Temperature Danger Zone 41˚F to 140˚F

Cross-Contamination •

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The spread of harmful microorganisms from one surface to another, or to food Can be prevented by proper personal hygiene and cleaning and sanitizing practices Example: Possible crosscontamination between chicken and lettuce Clean and sanitize food- surfaces between tasks

Ways to Reduce CrossContamination Primary ways to reduce crosscontamination include: • Personal cleanliness • Dish, silver, and glassware cleanliness • Equipment cleanliness, especially after use • Proper storage and thawing of food

Acceptable Methods for Thawing Food Thawing food properly can be done in any of these four ways: • •

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In a refrigerator at 41˚F (5˚C) or lower Submerged under running potable water at 70˚F (21˚C) or lower In a microwave oven, if the food will be cooked immediately after thawing As part of the cooking process

Safe Methods for Cooling Food    

Reduce the quantity or size of the food Use ice-water baths Use a blast chiller or a tumble chiller Stir food to cool it faster and more evenly

Proper Handwashing Steps 1. 2. 3. 4. 5. 6. 7.

Wet hands with running water, as hot as you can comfortably stand (at least 100°F [38°C]) Apply soap Vigorously scrub hands and arms for 10–15 seconds Clean under fingernails and between fingers Rinse thoroughly under running water Dry hands and arms with a single-use paper towel or warm-air hand dryer Use a paper towel to turn off faucet, if necessary