1. ProStart Chapter 2 Year One
Preparing and Serving Safe Food

2. Foodborne Illness Illness carried or transmitted to people by food.
Outbreak: 2 or more people get sick
after eating the same food.

3. 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

4. Microorganisms
Living, single-celled, organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces. =

5. Microorganisms
Bacteria: multiply rapidly in food, produce toxins in foods.
Virus: do not grow in food, but transported on food.
Parasites: organisms that need to live inside a host to survive.
Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.
Toxins: carried by some fish.

6. 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

7. Potentially Hazardous Foods

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

9. Best way to keep food safe
Personal
Hygiene

10. 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

11. Proper Hand Washing Techniques Watch this…

12. 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.
3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.

13. FIFO
When storing Food
First In
First Out

14. Hazard Analysis Critical Control Point
HACCP
Hazard Analysis Critical Control Point

15. 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

16. Free of visible soil, such as dirt, dust and food waste.
Clean vs. Sanitary
Free of visible soil, such as dirt, dust and food waste.
Reducing the number of microorganisms on a clean surface to safe levels.