Food Safety and Sanitation Culinary Arts I Food Safety and Sanitation

Food Safety Reducing 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

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 it’s a liquid. When its good and runny, they suck it all back again, probably dropping some excrement at the same time.

Cross-Contamination Can be prevented by: 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

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.

Cleaning vs. Sanitizing 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

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

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

Viruses: Do not grow in food, but can be transported by food items. Transported by many food items, including ice & water.

Parasites: Live inside a host to survive Can cause people to become infected if they eat raw or undercooked meat.

Fungi: Molds: Cause illnesses, infections, and allergies Yeast: spoils food

FAT-TOM (conditions that favor the growth of most food borne organisms) ACIDITY (ph scale) TIME TEMPERATURE (danger zone) OXYGEN (vacuum packed) MOISTURE

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

FOOD STORAGE Properly Stored Food: Top Rack: ready to heat & serve Middle Rack: Veggies, other food to be cooked Bottom Rack: Raw meats

Food Temps for maintaining safety DANGER ZONE IS: 41- 140 Cold foods must be kept below 40 degrees OR hot foods above 140 degrees.

Cooling down food 3 ways to cool/ thaw food 1. In the refrigerator 2. cook right away 3. Microwave

Temperature Danger Zone Thawing Storing Cooling Reheating Potentially Dangerous Foods Hand washing

5 dirtiest foods: http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/ http://www.youtube.com/watch?v=Iz4SjUBiqkc

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