10.-food_safety_sanitation.pdf
Transcript of 10.-food_safety_sanitation.pdf
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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
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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 its a liquid. When its good and runny,
they suck it all back again, probably dropping some excrement at the same time.
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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
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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
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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.
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Cleaning vs. Sanitizing
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
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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
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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
http://lifeboat.com/ex/screw.sustainability
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Viruses
Do not grow in food, but can be transported by food items.
Transported by many food items, including ice & water.
http://www.eggsafety.org/fslinks.htm
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Parasites
Live inside a host to survive Can cause people to become
infected if they eat raw or undercooked meat.
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Fungi
Molds: Cause illnesses, infections, and allergies
Yeast: spoils food
http://dontunderestimateautism.blogspot.com/2007/07/bigtime-rant-moldy-food.htmlhttp://extension.oregonstate.edu/fcd/nutrition/ewfl/spanish/module_02/spoiled.php
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FAT-TOM(conditions that favor the growth of most food borne organisms)
FOOD ACIDITY (ph scale) TIME TEMPERATURE (danger zone) OXYGEN (vacuum packed) MOISTURE
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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
http://www.eggsafety.org/fslinks.htm
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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
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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 ORAbove 140 degrees.
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COOLING
3 ways to cool/ thaw food
1. In the refrigerator
2. Ice bath- must be changed every 30 minutes
3. Microwave
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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
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COOL STUFF
Health Card Information
http://www.snohd.org/snoEnvHealth/fle/fdwrkr.htm
http://www.snohd.org/snoEnvHealth/fle/closures/about.htm
http://www.snohd.org/snoEnvHealth/fle/fdwrkr.htmhttp://www.snohd.org/snoEnvHealth/fle/fdwrkr.htmhttp://www.castlepoint.gov.uk/Category.asp?cat=39
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Temperature Danger Zone
Thawing Storing Cooling Reheating Potentially Dangerous Foods Hand washing
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5 dirtiest foods:
http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/
http://www.youtube.com/watch?v=Iz4SjUBiqkc
http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://www.youtube.com/watch?v=Iz4SjUBiqkc