7 Sanitation Hazards

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the importance of working with food safely.

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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 continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Importance of Safe Food Handling The goal of foodservice employees is to serve food that is free of contamination Proper sanitation prevents contamination

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Differentiate among biological, chemical, and physical hazards. Classify the sources of biological hazards and ways to control their growth.

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to thrive Potentially hazardous foods (PHF) require time and temperature control for safety (TCS) to limit the growth of pathogens Controlling the time they are exposed to unsafe temperatures helps limit bacteria growth continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria Different types of bacteria have different needs for growth –aerobic bacteria require oxygen –anaerobic bacteria thrive without oxygen –facultative bacteria grow with or without oxygen continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria Bacteria produce rapidly by dividing Some bacteria have the ability to form spores continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria Pathogenic bacteria cause foodborne illness in humans –infection –intoxication –toxin mediated infection continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Bacteria –Time. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours –Atmosphere. Removing oxygen from their atmosphere stops the growth of aerobic bacteria –Water. Bacteria are sensitive to water activity (a w ) and require a high level for growth

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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 –Norovirus (Norwalk virus) continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Viruses Viral contamination can be avoided by –practicing excellent personal hygiene –washing raw vegetables before preparation and eating –avoiding shellfish harvested from polluted waters –purchasing food from reputable suppliers

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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 continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fungi continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fungi

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Parasites continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Parasites

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fish Toxins Fish toxins are poisons within the fish’s flesh that can cause illness when eaten Two illnesses caused by fish toxins that concern foodservice are –ciguatera: commonly associated with red snapper, grouper, and barracuda –scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Differentiate among biological, chemical, and physical hazards. Recognize chemical hazards and explain how to prevent them.

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Chemical Hazards There are many chemical hazards in the kitchen, including –metals –agricultural chemicals –kitchen chemicals

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Metals Certain metals found in cookware can leach, or seep, and become a chemical hazard Copper pans are lined with tin to prevent contamination Galvanized steel should never be used in food preparation, because it contains zinc continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Metals Chipped enamel cookware can be another source of metal poisoning Fish from polluted waters can contain unsafe levels of heavy metals such as mercury Always purchase fish from reputable sources

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kitchen Chemicals Chemicals such as cleaning supplies, bleach, grease cutters, and polishes are potential sources of contamination continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kitchen Chemicals Follow safety precautions to prevent most chemical contaminations –Store chemicals 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 –Store in an area separate from food preparation or storage continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kitchen Chemicals Safety precautions (continued) –Never randomly mix chemicals –Dispose according to the manufacturer’s directions –Ask a supervisor how to use a chemical product if uncertain –Call a poison control hotline immediately, refer to material safety data sheets (MSDS), and notify a supervisor if poisoning is suspected

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Differentiate among biological, chemical, and physical hazards. Explain physical hazards and how to prevent them.

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Physical Hazards Physical hazards are easily prevented and often visible to the naked eye Common physical hazards include –glass –staples –metal shards –toothpicks

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize eight common food allergens.

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Food Allergens Food allergies are common An allergy occurs when the body misinterprets a normally harmless protein as a hazardous substance The misinterpreted protein is an allergen continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Food Allergens There are eight common food allergens: –dairy products –wheat products –fish –shellfish –peanut and peanut products –soy and soy derivatives –eggs –seeds –tree nuts continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Food Allergens 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 The staff must also ensure cross-contact does not occur

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Define foodborne illness and explain the term outbreak –Foodborne illness is sickness caused by eating unsafe food –An outbreak occurs when two or more people eat the same food and get the same sickness continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List the different types of biological hazards –bacteria –viruses –fungi –parasites –fish toxins continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Explain the difference between aerobic, anaerobic, and facultative bacteria –Aerobic bacteria require oxygen –Anaerobic thrive without oxygen –Facultative grow with or without oxygen continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the factors involved in controlling bacteria growth –food source, pH, temperature, time, atmosphere, and water continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List the different types of chemical hazards –metals, agricultural chemicals, kitchen chemicals continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is the purpose of a material safety data sheet (MSDS)? –to list the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List some examples of physical hazards –glass, staples, metal shards, toothpicks continued

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List eight common types of food allergens –dairy products; wheat products, including flour; fish; shellfish; peanut and peanut products; soy and soy derivatives; eggs; seeds; tree nuts