1. Culinary Arts Strand 2:
Students will discuss the importance of sanitation and food safety in the flow of food. Apply basic workplace safety and first-aid procedures.

2. Foods 2 Review *Clean: to remove visible soil and food particles
*Sanitize: use heat or chemical agents to reduce pathogens

3. Standard 1: Steps in the flow of food
Purchasing
Receiving
Storage
Preparation
Cooking
Holding (hot/cold)
Cooling
Reheating
serving

4. *HACCP
Hazard Analysis Critical Control Point: system to ensure keeping food safe through a system of identifying and monitoring critical control points.
Conduct a hazard plan
Determine critical control points
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedures for record keeping and documentation

5. Methods of purchasing, receiving, and storage
Purchase from an approved, reputable vendor.
*FIFO: First in, first out! (The food that has been in the holding area the longest will be used first)
Store food and cleaning supplies separately

6. Temperatures
Hot holding temperatures should be at 135 degrees or higher for no more than 4 hours.
Refrigerator: 41 or lower
Freezer: 0 or lower
Reheat foods to 165 for 15 seconds

7. Serving Food
Verify that the appropriate flatware is at each place setting (does the person need a steak knife or soup spoon?)
“The server serves the women first and then the men.”
Food is served from the left of the customer.
Do not place a thumb on the rim of the plate
Announce each dish as it is placed on the table
Check back in soon after they start eating, take corrective action if anything is not right.

8. Standard 2: Personal grooming and hygiene
Establish and follow procedures to prevent human contamination (food handler permit requirements)

9. Business standards for personal hygiene
Wash hands with soap and water (minimum 20 seconds) and dry with single-use paper towel. Water temp must be minimum 100 degrees.
Wash hands after using the restroom, sneezing, coughing, or touching face or hair.
Wash hands before and after handling raw meat, poultry, and eggs.
Single-use gloves must be used for only one task (such as working with ready-to-eat food or with raw animal food), used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

10. Business standards for personal hygiene
Wear bandages and gloves or other protective barriers over any cuts or open sores.
Anyone preparing food must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing to effectively keep their hair from contacting exposed food.
All food preparation workers must wear clean attire. This may include chef coats and/or aprons. Bacteria from dirty attire could contaminate food.
Any activity involving eating, drinking, or chewing gum needs to occur in a designated area away from food preparation areas.
When tasting food, use a clean spoon only once.

11. Standard 3: Proper Sanitation
Three-compartment sink dishwashing:

12. Storage Containers for storing and mixing food are stored upside down.
Why?

13. Vocab
*Cross-contact: when one food containing allergens comes in contact with a surface or food, thereby posing a hazard for persons having that allergy.
*Cross-contamination: unintentional transfer of pathogens from people, surfaces, or food to another food.

14. Standard 4: Food-borne Illness
Foodborne illness results from eating foods contaminated with pathogens.
General conditions for bacterial growth include Food, Acidity, Time, Temperature, Oxygen, Moisture (*FAT TOM)
Contaminated food does not always have an “off” odor or flavor, so it may look and smell normal.

15. 3 Types of Contamination Hazards
Physical: hair, glass, metal shards, fingernails
Chemical: cleaning supplies, pesticides
Biological: harmful microorganisms (pathogens)

16. 4 Types of Pathogen Contaminants
*Bacteria: tiny, single-cell microorganism, including Salmonella, E-coli.
*Virus: simple organism responsible for majority of foodborne illness, including Norovirus and Hepatitis A.
*Parasite: organism that must live in or on a host to survive, including Giardia.
*Fungi: spore-producing organism, including yeast and mold. Typically visible on spoiled food.

17. Symptoms that exclude a worker from handling food
Sore throat WITH fever
Jaundice
Diarrhea
Vomiting
Open and infected sores
Food handlers need to be symptom-free for 24 hours before handling food.

18. Prevention Strategies
A large majority of foodborne illness can be prevented by avoiding cross-contamination.
When it doubt, throw it out. Do not taste or use. Don’t use bulging cans.
Frequently clean and sanitize work surfaces (counters)
Clean and sanitize cutting boards, dishes, tools, etc, after preparing each food item, or every four hours of continuous use.

19. Prevention Strategies
All *TCS (Time and Temperature Control for Safety) foods need to be covered and stored in the fridge with a label including a use-by date and if produced on site, store at 41 or lower for no more than 7 days.
Food should be stored in the fridge according to the final cooking temp
Place ready-to-eat (*RTE) foods on top and animal products toward the bottom according to cooking temperature.
Never place cooked food on a plate which has previously held raw meat, poultry, or seafood without first cleaning and sanitizing the plate.

20. Temperatures
Food should not be in the Danger Zone (41-135) for longer than four hours from the start of preparation.
Cook food to proper internal temperature. Use a clean and sanitized thermometer!
Seafood, beef, veal, lamb, pork: 145 (15+ seconds)
Ground meats (pork, beef, veal, lamb) and eggs: 155 (15+ seconds)
All poultry (whole or ground): 165 (15+ seconds)
Reheat temp: 165 (15+ seconds)

21. Temperatures Hold hot foods at 135+, keep cold foods 41 or lower
Thoroughly cool hot foods. Food needs to be cooled below 70 within two hours and below 41 within four more hours.
Methods of cooling: ice water baths, ice paddles, dividing large amounts of leftovers in small, shallow, covered containers for quick cooling.
Store foods in fridge/freezer so that cool air can circulate. Don’t cover shelves or overcrowd.
Bring sauces/soups/liquids to a boil when reheating. Heat other TCS leftovers to 165 (15+ seconds)

22. Thawing Never thaw at room temperature! Safe methods:
In the fridge, 41 or below
Cold running water (water not to exceed 70)
In the microwave (cook immediately)
As part of the cooking process
Product should not exceed 41 internal temperature.

23. Standard 5: Safe Work Practices
Common workplace injuries:
Burns/scalds: prevent by using hot pads, wearing an apron, lift lids away from you, clean up spills
Cuts/scrapes: prevent by using knives safely
Breaks: prevent by cleaning up spills immediately
Strains/sprains and contusions: prevent by lifting safely (with your legs!) and being careful
Fires: prevent by never leaving things unattended, nothing near gas flames

24. Chemicals
Chemicals can be ingested/eaten in food—prevent by storing chemicals away from food and clearly labeling them
Chemicals can be inhaled—use appropriate safety equipment
Chemicals can burn you—use appropriate safety equipment and be aware of what you are using

25. Basic First Aid
Choking: treat with the Heimlich maneuver (abdominal thrust)
Do not interfere if the victim is coughing forcefully as this indicates only a partial airway obstruction
Burns:
1st degree: cool with cold water
2nd degree: soak in cool water or use cold compress
3rd degree: cover loosely with a dry, sterile cloth; seek medical help
Treat sprains, strains, and contusions with RICE (Rest, Ice, Compression, Elevation)
Cuts: for severe wounds, apply direct pressure
For chemical accidents, see *SDS (Safety Data Sheets) for treatment recommendations

26. Allergic Reactions
Generally caused by the 8 main allergens: fish, shellfish, soy, wheat, peanuts, tree nuts, dairy, eggs.
Customers must be made aware of any of these ingredients in food.
Symptoms include itching, swelling, hives, respiratory difficulties, rash, and headache.