Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Our lives are not in the laps of the gods, but in the laps of our cooks. – Lin Yuang,Chinese-American Writer, in The Importance of Living 193) FOOD SAFETY AND SANITATION C H A P T E R TWO

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 2 FOOD SAFETY AND SANITATION After studying this unit You will be able to: –Identify the causes of food-borne illness –Handle foods in a safe manner –Explain and follow a HACCP system –Take appropriate actions to create and maintain a safe and sanitary working environment

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 3 FOOD SAFETY AND SANITATION The U.S. Public Health Service identifies more than 40 diseases that can be transmitted through food. Many can cause serious illness; some are even deadly.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 4 FOOD SAFETY AND SANITATION Providing consumers with safe food is the food handler’s most important responsibility. Unfortunately, food handlers are also the primary cause of food-related illnesses.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 5 FOOD SAFETY AND SANITATION Sanitation The creation and maintenance of conditions that will prevent food contamination or food-borne illness Contamination: the presence of unintended or harmful organisms or substances Cleaning: Sanitizing:

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 6 FOOD SAFETY AND SANITATION Sources of Contamination Biological –Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi Chemical –Caused by chemical substances, especially cleaning agents, pesticides and toxic metals Physical –Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 7 FOOD SAFETY AND SANITATION Contamination Occurs in Two Ways Direct contamination –The contamination of raw foods in their natural setting or habitat Cross-contamination –The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 8 FOOD SAFETY AND SANITATION Direct Contamination Biological Contaminants –Microorganisms Bacteria Parasites Viruses Fungi –Single-celled organisms as well as tiny plants and animals that can be seen only through a microscope

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 9 FOOD SAFETY AND SANITATION Bacteria Single-celled microorganisms The leading cause of food-borne illness Putrefactive –Bacteria that spoil food without rendering it unfit for human consumption Pathogenic –Any organism that causes disease; usually refers to bacteria; undetected by smell, sight or taste –Responsible for as many as 95% of all food-borne illnesses

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 10 FOOD SAFETY AND SANITATION Shape Classifications of Bacteria

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 11 FOOD SAFETY AND SANITATION Causes of Bacterial Illness Intoxication –Certain bacteria produce toxins; the toxins can poison the consumer Infection –Occurs when live pathogenic bacteria are ingested Toxin-mediated infection –Living organisms are ingested; they then produce toxins

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 12 FOOD SAFETY AND SANITATION Controls in the Fight Against Bacteria -- FATTOM Food Acid/alkali balance Temperature Time Oxygen Moisture

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 13 FOOD SAFETY AND SANITATION Potentially Hazardous Foods Time/Temperature Controlled for Safety (PHT/TTS Foods) Foods from animal sources Food from a plant that has been heat treated Raw seed sprouts Cut melons Cut tomatoes or mixtures of cut unprocessed tomatoes Garlic in oil mixtures, non-acidic Foods containing any of the items above

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 14 FOOD SAFETY AND SANITATION Temperature The most important factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by food service workers

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 15 FOOD SAFETY AND SANITATION Temperature Danger Zone THERMOMETER# THERMOMETER#

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 16 FOOD SAFETY AND SANITATION

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 17 FOOD SAFETY AND SANITATION Bacteria Reproduce by Binary Fission

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 18 FOOD SAFETY AND SANITATION Time Lag phase –Getting comfortable Log phase –Accelerated growth Stationary phase –Overcrowding Decline or negative growth phase –Bacteria die at an accelerated rate

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 19 FOOD SAFETY AND SANITATION Bacterial Growth Curve

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 20 FOOD SAFETY AND SANITATION Moisture Bacteria need moisture to live –Bacteria growth is halted but not killed in dehydrated foods –When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 21 FOOD SAFETY AND SANITATION Acid/Alkali Balance Bacteria are affected by the pH of their environment They can survive in a wide range of pH levels They prefer a neutral environment with a pH of

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 22 FOOD SAFETY AND SANITATION Atmosphere Aerobic (bacteria) –Thrive on oxygen Anaerobic (bacteria) –Cannot survive in the presence of oxygen Facultative (bacteria) –Will adapt and can survive with or without oxygen

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 23 FOOD SAFETY AND SANITATION Parasites Tiny organisms that depend on nutrients from a living host to complete their life cycle –Trichinosis –Anisakiasis –Cyclospora

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 24 FOOD SAFETY AND SANITATION Viruses Invade the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses –Hepatitis A –Norovirus –Foot and mouth disease

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 25 FOOD SAFETY AND SANITATION Fungi Plants ranging from single-celled organisms to giant mushrooms –Mold –Yeast

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 26 FOOD SAFETY AND SANITATION Contaminants Residual Chemicals –Used in growing the food supply Food service chemicals –Cleaners, polishes, pesticides and abrasives Toxic metals –Lead, mercury, copper, zinc and antimony

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 27 FOOD SAFETY AND SANITATION Cross-Contamination The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 28 FOOD SAFETY AND SANITATION Preventing Cross-Contamination Cutting boardsCutting boards are a prime culprit in many cases of cross-contamination. Use separate, color-coded cutting boards for different ingredients to preventing cross- contamination.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 29 FOOD SAFETY AND SANITATION WHY Using Color-Coded Cutting Boards? The colors help you keep track of which cutting boards are for reserved for which types of foods, so that you're less likely to cut lettuce on the same board you just used for prepping raw poultry. Green: Fruits & Vegetables Yellow: Raw Poultry Brown/Tan: Cooked Food White: Dairy Products Blue: Fish & Seafood Red: Raw Meat

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 30 FOOD SAFETY AND SANITATION Reducing Cross-Contamination Personal cleanliness Dish and equipment cleanliness –Clean - to remove visible dirt and soil –Sanitize – to reduce pathogenic organisms to safe levels Pest management

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 31 FOOD SAFETY AND SANITATION Sanitizing Solution 1 gallon lukewarm water + 1 tablespoon chlorine bleach Sanitize all work surfaces, equipment and tools Sanitize with a clean cloth dipped in the solutiuon Change solution every 2 hours

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 32 FOOD SAFETY AND SANITATION Hand Washing Use hot water Apply antibacterial soap Rub hands and forearms briskly with lather for at least 20 seconds Scrub between fingers and clean nails with a clean nail brush Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another seconds; rinse again Dry hands with a single-use towel using the towel to turn off the water; discard the towel in a trash receptacle

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 33 FOOD SAFETY AND SANITATION Three-Compartment Sink Procedure

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 34 FOOD SAFETY AND SANITATION Pest Management Build them out of your facility Create an environment in which they cannot find food, water or shelter Rely on professional extermination

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 35 FOOD SAFETY AND SANITATION Stock Rotation - FIFO First In First Out

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 36 FOOD SAFETY AND SANITATION HACCP An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations –Hazard –Analysis –Critical –Control –Points

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 37 FOOD SAFETY AND SANITATION HACCP System Flowchart

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 38 FOOD SAFETY AND SANITATION The Safe Worker Personal safety –Occupational Safety and Health Act (OSHA) Fire safety –Know what kind of fire extinguisher you have and how to use it First aid –CPR –Heimlich maneuver