1. Food Safety and Sanitation Chapter 2

2. Section objectives: Upon completion of this section, you should be able to: Upon completion of this section, you should be able to: State principles of food safety for the hospitality industry State principles of food safety for the hospitality industry

3. Importance of Food Safety Lack of proper food safety practices can cause: Lack of proper food safety practices can cause: Loss of customers and sales Loss of customers and sales Loss of prestige and reputation Loss of prestige and reputation Lawsuits resulting in lawyer and court fees Lawsuits resulting in lawyer and court fees Increased insurance premiums Increased insurance premiums Lowered employee morale Lowered employee morale Employee absenteeism Employee absenteeism Embarassment Embarassment

4. Foodborne Illness Disease carried or transmitted to people by food Disease carried or transmitted to people by food Most common risk factors responsible for foodborne illness: Most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Purchasing food from unsafe sources Poor personal hygiene Poor personal hygiene Failing to cook food adequately Failing to cook food adequately Holding food at improper temperatures Holding food at improper temperatures Using contaminated equipment Using contaminated equipment

5. With the exception of purchasing… Most foodborne illnesses are due to: Most foodborne illnesses are due to: Time-Temperature Abuse Time-Temperature Abuse Cross-contamination (the presence of harmful substances in food either naturally or introduced by handlers) Cross-contamination (the presence of harmful substances in food either naturally or introduced by handlers) Poor Personal Hygiene Poor Personal Hygiene

6. Three Contamination Categories Biological Biological Chemical Chemical Physical Physical

7. Biological Bacteria Bacteria Can multiply rapidly in favorable conditions Can multiply rapidly in favorable conditions Can cause illness by producing toxins in food Can cause illness by producing toxins in food May be carried by food, water, soil, humans or insects May be carried by food, water, soil, humans or insects Some can survive freezing Some can survive freezing

8. Biological Hazards continued Viruses Viruses Do not reproduce, but can be transmitted by humans to food Do not reproduce, but can be transmitted by humans to food Smallest of all pathogens Smallest of all pathogens Contaminate food and water Contaminate food and water Usually through improper hygiene Usually through improper hygiene Example – Hepatitus A Example – Hepatitus A

9. Biological Hazards - continued Parasites Parasites Live inside a host to survive Live inside a host to survive 3 common to food 3 common to food Grow naturally in animals Grow naturally in animals Fungi - molds and yeast (spoils food and can cause illness) Fungi - molds and yeast (spoils food and can cause illness)

10. Chemical and Physical Hazards Chemical – cleaning supplies, pesticides, toxic metals Chemical – cleaning supplies, pesticides, toxic metals Physical – foreign objects (finger nail, thumb), naturally occurring objects (bones) Physical – foreign objects (finger nail, thumb), naturally occurring objects (bones)

11. FAT-TOM F – Food F – Food A – Acidity A – Acidity T – Time T – Time T – Temperature T – Temperature O – Oxygen O – Oxygen M - Moisture M - Moisture

12. HAACP – Hazard Analysis Critical Control Point System based idea that if food safety hazards are identified at specific points within the food’s flow through an operation. System based idea that if food safety hazards are identified at specific points within the food’s flow through an operation. Learn more in ProStart 2/Culinary 2 Learn more in ProStart 2/Culinary 2

13. Flow of Food and Temperature FIFO – first in, first out --- milk at home? FIFO – first in, first out --- milk at home? Temperature Temperature All raw food cooked in micro – 165 degrees F All raw food cooked in micro – 165 degrees F Poultry and stuffed meats – 165 degrees F Poultry and stuffed meats – 165 degrees F Group beef, pork, fish, other – 155 degrees F Group beef, pork, fish, other – 155 degrees F Beef, pork, veal, lamb roasts – 145 degrees F Beef, pork, veal, lamb roasts – 145 degrees F Steaks – 145 degrees F Steaks – 145 degrees F Fish – 145 degrees F Fish – 145 degrees F

14. Clean vs. Sanitary Clean – free of visible soil Clean – free of visible soil Sanitized – reducing the number of microorganisms on a clean surface to safe levels Sanitized – reducing the number of microorganisms on a clean surface to safe levels Sponges? Towels? Aprons? Sponges? Towels? Aprons?