1. Sanitation procedures
Chapter 8

2. Governments role in food safety
Food and drug administration
Outlines recommendations for food safety
State and local agencies create their own food safety regulations, but 49 of the 50 states have adopted the FDA food code
United states department of agriculture
Along with the FDA inspect food and create recommendations for food safety regulations
These agencies inspect food and create recommendations for food safety regulations

3. Time and temperature control
Time: food should not be in the food danger zone for longer then 4 hours
Temperature: food needs to be stored above or below 41 degrees F or 145 degrees F
Thawing:
Thaw food in cold running water below 70 degrees, thaw product in the refrigerator, and cook product directly from frozen state
Cooking:
As food cooks it destroys the biological hazards in foods
Most potentially hazardous food is cooked to an internal temperature higher then 145
The following internal temps need to be:
165 degrees: poultry, stuffing, and leftovers
155 hot held eggs and ground meat and fish
145 for whole muscle meats and fish, raw eggs

4. Hot holding
According the FDA food must be held at an internal temperature of at least 135
Food in a steam table should be stirred evenly and the temperature checked frequently so it doesn’t fall below 135
Cooling:
Hot fully cooked foods need to be cooled rapidly so it doesn’t spend more than six hours in the danger zone
Cooked foods must be cooled from 135 to 70 degrees in two hours or less and in less then six hours foods must be cooled to 41 degrees
If it isn’t cooled correctly it becomes a breeding ground for biological hazards

5. Cooling: Storing reheating: Place food in shallow pans for cooling
Place the container of hot food in ice water bath and stir the ingredients frequently
Place food in a blast chiller or other rapid cooling equipment
Storing
At refrigeration temperatures pathogen growth is slowed greatly
Freezers at 0 degrees stop pathogen growth, freezing kills some biological hazards, but often it just renders them dormant
reheating:
Must be heated to an internal temperature of 165 degrees for at least 15 seconds and it must reach 165 degrees within no more then two hours
Food may only be reheated once!

6. Cross contamination
Occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment or other physical contact
This is the largest sources of foodborne illness
Often negligence or ignorance on the part of the foodservice worker
Can happen in a refrigerator when raw food is stored above another food item and leaks on the food below.
Store all raw meat on the bottom shelf and on a tray, and labeled with date and time stored
If items must be stored together store the item with the lowest minimum internal temperature at the top.

7. Clean describes a condition of being free of dirt, grease or grime.
Clean vs Sanitary
Clean describes a condition of being free of dirt, grease or grime.
Sanitary refers to an environment that is free from pathogens.
All areas of a professional kitchen must be routinely cleaned and sanitized, any area that comes in contact with food can harbor harmful bacteria.

8. All of these steps must be followed in order for it to be effective
Step one:
Cleaning- the physical removal of dirt, grime or pieces of food
Proper cleaning requires the use of hot water and detergents or grease cutters
Step two:
Sanitizing: it kills pathogens
Two powerful strategies include chemicals and heat and when used correctly will kill most pathogens
Heat: must be soaked in water that is at least 171 degrees for 30 seconds
It is not effective for large pieces of equipment and countertops, and can be dangerous

9. Chemical:
Most common type of sanitizing
Can only be effective when used properly, key between water temp, hardness of water, concentration of sanitizer, detergents, food residue, and contact time

10. Work surfaces
Work surfaces should be cleaned after a task is performed or after 4 hours of continuous use.
Sanitizing solution can be dispensed from a spray bottle or from a bucket using a wiping towel
All sanitizing solution must be clearly labeled and checked periodically to ensure effectiveness and replaced when needed.

11. Small equipment and dishes
Dish Machine: every thing must be cleaned on a constant basis.
They use a combination of chemicals and heat to clean and sanitize dishes. Three-compartment sink:
Uses three cycles to clean and sanitize
The first one removes physical objects and grease
The second cycle rinses off detergent used in the first cycle
Third cycle sanitizes

12. Three compartment sink:
Are three adjacent sinks used to clean, rinse and sanitize small equipment and utensils
They have work areas on either side that is used to place dirty dishes on one side and clean dishes on the other so that they can air dry
Storing clean dishes:
Must be 6 inches off the floor
On or in sanitized drawers, carts, or trays
With handles of utensils facing up
Upside down glassware and cups

13. Large equipment
All large equipment should be washed after every use or after four hours of continual use.
Safety precautions should always be followed when cleaning large equipment
Cleaning and sanitation schedule:
The cleaning list should include:
Areas and equipment to be cleaned
When the cleaning should be done
Who does the cleaning
Procedures to follow
Some items need to be cleaned after each use, several hours, each shift, daily, weekly etc

14. Personal hygiene
The human body is the perfect environment for breeding and carrying biological hazards
Hands: use proper handwashing, disposable gloves, attention to small injuries, and under finger nails. The only jewelry that should be worn is a plain wedding band
Hair: hair restraints should be worn too keep one from touching it and falling out into food *Bathing: everyone should bath or shower daily

15. Clothing: put on a clean uniform just before the beginning of their shift, ideally work uniforms should not be put on till you arrive on premise
Smoking, eating and drinking: drinking cups should not be in work areas, make sure to wash hands after a smoke break, do not use fingers when tasting food. Always use a clean spoon when tasting a dish multiple times
illness: Should not work when you know you are ill and could contaminate food and other workers

16. Insect and rodent control:
Insect and rodents spread biological hazards; through their urine and feces.
Insects that pose the greatest health risk are flies and cockroaches.
Facilities should be designed to keep pests from entering the building, window and door screens, fans above the door that runs to keep bugs from flying in.
Cockroaches enter the premises in delivery boxes, always inspect the boxes for their egg sacs
The city or county often require regular visits from a pest control operator, a person who specializes in getting and protecting a place from infestation of pests

17. Waste control
Place waste in garbage containers that are lined with sturdy plastic bags
When full remove trash from building, and wash hands
Many facilities recycle waste and compostable waste.
Compostable materials can be decomposed by natural bacteria and used for fertilizer.

18. Hazard Analysis critical control point:
A program that was developed nearly 30 years ago
It identifies and manages key steps in food handling where contamination is most likely to occur
It was a system that was designed that a safe food supply was sent with astronauts into space

19. The goals of the plan are to:
Analyze food handling procedures in a kitchen to reduce the risk of contamination
Tracks potentially hazardous foods from the moment they are delivered until they are consumed
Pays attention to the temperature danger zone
Relies on predetermined critical control points
Critical control points is when a control can be applied to prevent or eliminate a food safety hazard

20. The healthy inspection
Local healthy departments monitor compliance with health codes:
How often they are inspected is based upon:
Size of the food operation
Operations prior inspection results
Risk level of customer base
Workload of health department