Preventing Food Borne Illnesses What can we do?

Preventing Foodborne Illness 3 Main Ways to Prevent Food Borne Illness… Personal hygiene Sanitation Proper Food Handling

Employee Practices….. Stay home when sick Keep fingernails short Wash hands properly Wash hands frequently Bathe daily Wear clean clothing Do not wear jewelry Keep hair restrained Control Sweat Use gloves when directed Use sanitary serving methods

Food Sources and Storage Sources—should be clean, fresh, uncontaminated Shipping-use reliable trucking companies Storage---FiFo—store only in approved areas---not in a hall, not by chemicals, store in original packages Rodent and Insect Control—keep them out—drives away customers---contaminate food, cause disease, and destroy the property

Equipment, Utensils, and Surfaces Construction—FDA sets standards to make sure equipment is easy to clean and sanitize and safe to use. Cleaning vs. Sanitizing Cleaning is physical removal of soil or food from surfact Sanitizing is treatment with chemicals or heat to reduce the number of disease-causing organisms to a safe level 3. Dishwashing—one of most important in the restaurant----1st clean, then sanitize

Food Handling Preparing Raw Food—avoid cross contamination Cooking---makes it appetizing, destroys pathogens Cooling, Thawing, and Reheating—process of taking food through the temperature danger zone Holding----keeping food out of the temperature danger zone while food is waiting to be served to guests Safe holding for cold foods is 40 degrees or below Safe holding for hot food is 140 degrees or above

Government Regulations Federal---4 agencies (FSIS, FDA, APHIS, EPA) State---most have public health agencies Local---local health departments are usually responsible for enforcing state food codes

HACCP---(hass’ ip) Hazard Analysis Critical Control Point is a system of assuring food safety. A system developed by the Pillsbury Company in the 1960s for NASA It sets up the control points to ensure the proper handling of food from the time it enters the restaurant until it is fully prepared and served. A critical control point is a point when a hazard can be prevented.

Assignment today: Refer to notepage……… Under the “Employee Practices” section….. Do a “word picture” illustrating the 10 things that employees should do to avoid contaminating the food……. Refer to textbooks up front if you need to.