1. Sanitation in the Kitchen

2. Vocab Pathogen Cross Contamination Cross Contact
Critical Control Point
TCS

3. Foodborne Illness Illness carried or transmitted to people by food.
Outbreak: 2 or more people get sick
after eating the same food.
*Sometimes you can’t tell if the food has been infected. There may not be an off-odor or any other sign of infection

4. Food Bourne Illness Botulism E-coli Hepatitis A Salmonella Staph
Listeria
Novovirus
1. Discuss general concepts of food-borne illness. a. Food-borne illness results from eating foods contaminated with pathogens.
b. General conditions for bacterial growth include food, acidity, time, temperature, oxygen, moisture (FAT TOM).
c. Contaminated food does not always have an off odor or flavor, so it may look and smell normal.
2. Identify food borne illnesses: botulism, e-coli, Hepatitis A, salmonella, staphylococci, listeriosis, norovirus a. Botulism is associated with any anaerobic environment (e.g., canned foods, garlic/herb and oil mixtures, foil-wrapped baked potatoes).
b. E-coli is usually found in undercooked ground beef, unpasteurized milk, fruit juices, fresh fruit, and vegetables.
c. Hepatitis A is a virus found in an infected person’s fecal matter and transferred by human contact usually through improper handwashing.
d. Salmonella is often found in fresh poultry and raw eggs.
e. Staphylococcus is spread through human contact to food sources, especially dairy and non-cooked, ready-to-eat foods.
f. Listeriosis is usually found in ice machines and TCS foods served cold.
g. Norovirus is similar to Hepatitis A and is linked with contaminated water and ready-to-eat foods.

5. Symptoms of Food Bourne Illness
i) Sore throat with fever
ii) Jaundice
iii) Diarrhea
iv) Vomiting
v) Open and infected sores
Food handlers need to be symptom-free for 24 hours before handling food.

6. Impact on Restaurant Loss of customers and sales
Loss of prestige and reputation
Negative media exposure
Legal suits resulting in lawyer & court costs
Increased insurance premiums
Lowered employee morale
Employee absenteeism
Staff retraining

7. FATTOM Barriers to Bacterial Growth
Food A
Acidity
High Acidity
Good T
Temperature
41-135
Danger Zone
Time
4 hours O
Oxygen
Most Need It M
Moisture

8. Potentially Hazardous Foods

9. Other Hazards?
Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc)
Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

10. Best way to keep food safe
Personal
Hygiene

11. How do Food Handlers Contaminate Food??
Having a foodborne illness
Having wounds
Having contact with a person who is ill
Touching hair, face, body
Touching anything that may contaminate their hands
Having symptoms of illness
Eating, drinking, smoking or chewing gum while preparing or serving food

12. Proper Hand Washing Techniques Watch this…
Wash hands with soap and warm water (minimum 20 seconds) and dry with single-use paper towel.
b. Wash hands after using the restroom, sneezing, coughing, or touching face or hair.
c. Wash hands before and after handling raw meat, poultry, and eggs.
d. 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.
e. Wear bandages and gloves or other protective barriers over any cuts or open sores

13. Other Hygiene Matters
Anyone preparing food must wear hair restraints such as hats,
All food service workers must wear proper, clean attire
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.

14. When microorganisms are transferred from one surface to another. #5
Cross Contamination
When microorganisms are transferred from one surface to another. #5
Prevention:
Sanitize workstation, cutting
boards and utensils.
2. Don’t allow ready-to-eat food to
touch surfaces that have touched
raw meat, seafood & poultry.
If using the same table to prep raw and ready to eat food – SANITIZE between each product.
Organize fridge correctly
Discuss prevention strategies. a. A large majority of food-borne illness can be prevented by avoiding cross contamination.
b. When in doubt, throw it out. Do not taste or use. Don’t use bulging cans.
c. Frequently clean and sanitize work surfaces (i.e., counters).
d. Clean and sanitize cutting boards, dishes, tools, etc., after preparing each food item, or every four hours of continuous use.
e. All TCS foods need to be covered and stored in the refrigerator with a label including a use-by date.
f. Food should be stored in the refrigerator according to the final cooking temperature.
Food Service/Culinary Arts Revised May 2016
g. Place ready-to-eat (RTE) foods on top and animal products toward the bottom according to cooking temperature.
h. Never place cooked food on a plate which has previously held raw meat, poultry or seafood without first cleaning and sanitizing the plate.

15. Other Preventions Food Storage and Cleaning Supplies stored separately
Purchase food from a reputable vendor
When it doubt throw it out
Clean and Sanitize cutting boards and work surfaces
Proper Storage
Temperatures –Fridge 41 degrees – Freezer 0 degrees

16. FIFO
When storing Food
First In
First Out

17. Storing/Reheating Leftovers
A huge hazard time is storing and reheating food.
Food should not be in the Temp Danger Zone for more than 4 hours TOTAL
Keep Hot foods Hot and Cold foods Cold
Don’t over crowd fridge/freezer
Reheat to boiling OR 165 degrees
Thaw food correctly
Food should not be in the Danger Zone (the temperature range of °F), for longer than 4 hours total from start of preparation.
5. Discuss the importance of cooking to proper temperatures internal food temps; be sure to use a clean and sanitized thermometer. a. Seafood, pork, beef, veal, lamb—145°F
b. Ground meats (pork, beef, veal, lamb) and eggs—155°F
c. All Poultry (whole or ground)—165°F
d. Reheat temp—165°F (for a minimum of 15 seconds)
6. Discuss the importance of cooling and reheating foods to the correct temperature for the correct amount of time using proper equipment. a. Keep hot foods hot and cold foods cold. (Hold hot 135°F and above. Cold 40°F or lower.)
b. Thoroughly cool hot foods. Food needs to be cooled below 70°F within two hours and below 41°F within four more hours.
c. Methods include ice water baths, ice paddles, and dividing large amounts of leftovers in small, shallow, covered containers for quick cooling.
d. Store foods in the refrigerator and freezer so that the cool air can circulate to keep food safe. Don’t cover shelves or overcrowd.
e. Bring sauces, soups etc. to a boil when reheating; heat other TCS leftovers to 165°F (for a minimum of 15 seconds).
7. Discuss how to correctly thaw foods, including in the refrigerator, under cold running water, in the microwave, or as part of the cooking process. Never defrost at room temperature. If thawing food in the microwave, cook immediately.

18. Hazard Analysis Critical Control Point
HACCP
Hazard Analysis Critical Control Point

19. The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way
2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)
3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.
4. Monitor CCP – who and how often
Take corrective action – heat food, throw out, reject
shipment
Verify that the system works – check logs,
observe employees
Establish procedures for record keeping and
documentation