1. Food Safety and Sanitation
Culinary Arts I
Food Safety and Sanitation

2. Food Safety
Reducing the risk of making yourself and others sick through food production
76 million food borne illnesses are reported each year.
300,000 people are hospitalized each year
5,000 people die each year

3. FOOD SAFETY & SANITATION
This is what happens when a fly lands on your food.
Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit until it’s a liquid. When its good and runny, they suck it all back again, probably dropping some excrement at the same time.

4. Cross-Contamination Can be prevented by:
Definition: The spread of harmful germs from one surface to another, or to food
Can be prevented by:
proper sanitary practices
Proper Hand washing
Using clean utensils
Sanitizing between tasks
Isolation of workstations is important when preparing potentially hazardous food

5. HAND WASHING
How often: Every time you change tasks, handle garbage, use the restroom, sneeze, cough, or handle $
Using gloves is mandatory with any non-wrapped food item (chips vs. sandwich).
Gloves must be changed between all situations stated above.

6. Cleaning vs. Sanitizing
Free of visible soil, dirt, dust or food waste
Sanitizing:
Process of reducing the number of microorganisms, bacteria on a clean surface to safe levels
Some type of cleaning solution

7. Food Hazards
Biological Hazards - Danger to food safety caused by disease-causing micro-organisms
Chemical Hazards – Danger to food safety caused by cleaners, pesticides and other chemicals
Physical Hazards – Danger to food safety caused by glass, metal & other physical particles

8. Bacteria
Can multiply rapidly to disease- causing levels at favorable temps. 70 to 125
Can produce toxins in food that can poison humans when the food is eaten
Cause most food borne illnesses

9. Viruses: Do not grow in food, but can be transported by food items.
Transported by many food items, including ice & water.

10. Parasites: Live inside a host to survive
Can cause people to become infected if they eat raw or undercooked meat.

11. Fungi: Molds: Cause illnesses, infections, and allergies
Yeast: spoils food

12. FAT-TOM (conditions that favor the growth of most food borne organisms)
ACIDITY (ph scale)
TIME
TEMPERATURE (danger zone)
OXYGEN (vacuum packed)
MOISTURE

13. SANITIZING Why is sanitization so important? Kills germs
Prevents Cross-Contamination
Bleach Bath 1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in separate container, air dry in drying rack

14. FOOD STORAGE Properly Stored Food: Top Rack: ready to heat & serve
Middle Rack: Veggies, other food to be cooked
Bottom Rack: Raw meats

15. Food Temps for maintaining safety
DANGER ZONE IS:
Cold foods must be kept below 40 degrees OR hot foods above 140 degrees.

16. Cooling down food 3 ways to cool/ thaw food 1. In the refrigerator
2. cook right away
3. Microwave

17. Temperature Danger Zone
Thawing
Storing
Cooling
Reheating
Potentially Dangerous Foods
Hand washing

18. 5 dirtiest foods:

19. Importance of Food Safety & Sanitation
Lack of proper food safety & sanitation can cause:
Loss of customers & sales
Loss of prestige & reputation
Lawsuits – resulting in court fees
Increased insurance premiums
Lowered employee morale / absenteeism
Need for retraining