Sanitation in the Kitchen

Vocab Pathogen Cross Contamination Cross Contact Critical Control Point TCS

Foodborne Illness Illness carried or transmitted to people by food. Outbreak: 2 or more people get sick after eating the same food. *Sometimes you can’t tell if the food has been infected. There may not be an off-odor or any other sign of infection

Food Bourne Illness Botulism E-coli Hepatitis A Salmonella Staph Listeria Novovirus 1. Discuss general concepts of food-borne illness. a. Food-borne illness results from eating foods contaminated with pathogens. b. General conditions for bacterial growth include food, acidity, time, temperature, oxygen, moisture (FAT TOM). c. Contaminated food does not always have an off odor or flavor, so it may look and smell normal. 2. Identify food borne illnesses: botulism, e-coli, Hepatitis A, salmonella, staphylococci, listeriosis, norovirus a. Botulism is associated with any anaerobic environment (e.g., canned foods, garlic/herb and oil mixtures, foil-wrapped baked potatoes). b. E-coli is usually found in undercooked ground beef, unpasteurized milk, fruit juices, fresh fruit, and vegetables. c. Hepatitis A is a virus found in an infected person’s fecal matter and transferred by human contact usually through improper handwashing. d. Salmonella is often found in fresh poultry and raw eggs. e. Staphylococcus is spread through human contact to food sources, especially dairy and non-cooked, ready-to-eat foods. f. Listeriosis is usually found in ice machines and TCS foods served cold. g. Norovirus is similar to Hepatitis A and is linked with contaminated water and ready-to-eat foods.

Symptoms of Food Bourne Illness i) Sore throat with fever ii) Jaundice iii) Diarrhea iv) Vomiting v) Open and infected sores Food handlers need to be symptom-free for 24 hours before handling food.

Impact on Restaurant Loss of customers and sales Loss of prestige and reputation Negative media exposure Legal suits resulting in lawyer & court costs Increased insurance premiums Lowered employee morale Employee absenteeism Staff retraining

FATTOM Barriers to Bacterial Growth Food A Acidity High Acidity Good T Temperature 41-135 Danger Zone Time 4 hours O Oxygen Most Need It M Moisture

Potentially Hazardous Foods

Other Hazards? Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc) Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

Best way to keep food safe Personal Hygiene

How do Food Handlers Contaminate Food?? Having a foodborne illness Having wounds Having contact with a person who is ill Touching hair, face, body Touching anything that may contaminate their hands Having symptoms of illness Eating, drinking, smoking or chewing gum while preparing or serving food

Proper Hand Washing Techniques Watch this… http://www.webmd.com/video/dirty-truth-handwashing Wash hands with soap and warm water (minimum 20 seconds) and dry with single-use paper towel. b. Wash hands after using the restroom, sneezing, coughing, or touching face or hair. c. Wash hands before and after handling raw meat, poultry, and eggs. d. Single-use gloves must be used for only one task (such as working with ready-to-eat food or with raw animal food), used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. e. Wear bandages and gloves or other protective barriers over any cuts or open sores

Other Hygiene Matters Anyone preparing food must wear hair restraints such as hats, All food service workers must wear proper, clean attire Any activity involving eating, drinking or chewing gum needs to occur in a designated area away from food preparation areas. When tasting food, use a clean spoon only once.

When microorganisms are transferred from one surface to another. #5 Cross Contamination When microorganisms are transferred from one surface to another. #5 Prevention: Sanitize workstation, cutting boards and utensils. 2. Don’t allow ready-to-eat food to touch surfaces that have touched raw meat, seafood & poultry. If using the same table to prep raw and ready to eat food – SANITIZE between each product. Organize fridge correctly Discuss prevention strategies. a. A large majority of food-borne illness can be prevented by avoiding cross contamination. b. When in doubt, throw it out. Do not taste or use. Don’t use bulging cans. c. Frequently clean and sanitize work surfaces (i.e., counters). d. Clean and sanitize cutting boards, dishes, tools, etc., after preparing each food item, or every four hours of continuous use. e. All TCS foods need to be covered and stored in the refrigerator with a label including a use-by date. f. Food should be stored in the refrigerator according to the final cooking temperature. Food Service/Culinary Arts Revised May 2016 g. Place ready-to-eat (RTE) foods on top and animal products toward the bottom according to cooking temperature. h. Never place cooked food on a plate which has previously held raw meat, poultry or seafood without first cleaning and sanitizing the plate.

Other Preventions Food Storage and Cleaning Supplies stored separately Purchase food from a reputable vendor When it doubt throw it out Clean and Sanitize cutting boards and work surfaces Proper Storage Temperatures –Fridge 41 degrees – Freezer 0 degrees

FIFO When storing Food First In First Out

Storing/Reheating Leftovers A huge hazard time is storing and reheating food. Food should not be in the Temp Danger Zone for more than 4 hours TOTAL Keep Hot foods Hot and Cold foods Cold Don’t over crowd fridge/freezer Reheat to boiling OR 165 degrees Thaw food correctly Food should not be in the Danger Zone (the temperature range of 41-135°F), for longer than 4 hours total from start of preparation. 5. Discuss the importance of cooking to proper temperatures internal food temps; be sure to use a clean and sanitized thermometer. a. Seafood, pork, beef, veal, lamb—145°F b. Ground meats (pork, beef, veal, lamb) and eggs—155°F c. All Poultry (whole or ground)—165°F d. Reheat temp—165°F (for a minimum of 15 seconds) 6. Discuss the importance of cooling and reheating foods to the correct temperature for the correct amount of time using proper equipment. a. Keep hot foods hot and cold foods cold. (Hold hot 135°F and above. Cold 40°F or lower.) b. Thoroughly cool hot foods. Food needs to be cooled below 70°F within two hours and below 41°F within four more hours. c. Methods include ice water baths, ice paddles, and dividing large amounts of leftovers in small, shallow, covered containers for quick cooling. d. Store foods in the refrigerator and freezer so that the cool air can circulate to keep food safe. Don’t cover shelves or overcrowd. e. Bring sauces, soups etc. to a boil when reheating; heat other TCS leftovers to 165°F (for a minimum of 15 seconds). 7. Discuss how to correctly thaw foods, including in the refrigerator, under cold running water, in the microwave, or as part of the cooking process. Never defrost at room temperature. If thawing food in the microwave, cook immediately.

Hazard Analysis Critical Control Point HACCP Hazard Analysis Critical Control Point

The Seven HACCP Principles 1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way 2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants) 3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly. 4. Monitor CCP – who and how often Take corrective action – heat food, throw out, reject shipment Verify that the system works – check logs, observe employees Establish procedures for record keeping and documentation