2. Sanitation Procedures8

3. Objective
Understand the role of federal, state, and local government agencies in food safety.

4. Government’s Role in Food Safety
Many government agencies are involved in keeping the US food supply safe and preventing foodborne illness.
The US Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are the two federal agencies that play key roles.
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5. Government’s Role in Food Safety
State and local agencies enforce regulations and perform inspections in
restaurants
grocery stores
correctional facilities
vending operations
schools
day-care centers
nursing homes
hospitals

6. Objective
Apply time and temperature control when handling food.

7. Time and Temperature Control
Time and temperature must be controlled to keep food safe
Time. Limit the time food is in the temperature danger zone to no more than four cumulative hours
Temperature. Make sure food is either above or below the temperature danger zone [41°F–135°F (5°C–57°C)] whenever possible
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8. Thawing The FDA suggests three ways to safely thaw food
Thaw the product under cold running water
Thaw the product in the refrigerator
Cook product directly from a frozen state without first thawing

9. Cooking
Food must be cooked to internal temperatures high enough to kill pathogens
Place an instant-read thermometer in the center, or the thickest part of the food to read temperature
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10. Cooking The FDA recommends the following minimum internal temperatures
165°F (74°C) for poultry, stuffings/stuffed food products, and leftovers
155°F (68°C) for hot-held eggs, and ground meats and fish
145°F (63°C) for whole muscle meats and fish, and raw eggs that are broken and immediately cooked to order

11. Hot Holding
According to the FDA, food must be held at an internal temperature of at least 135°F (57°C)
Warming ovens and steam tables are designed for hot holding

12. Cooling
Cooked foods
Cool from 135°F (57°C) to 70°F (21°C) in two hours or less
In less than a total of six hours, the food must be cooled to 41°F (5°C) or less
Foods prepared from ingredients at room temperature
Cool to 41°F (5°C) within four hours
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13. Cooling Techniques for chilling food safely and rapidly include
placing food in shallow pans for cooling in refrigerator
placing the container of hot food in an ice water bath and stir the ingredients frequently
placing food in a blast chiller or other rapid cooling equipment

14. Storing Store potentially hazardous food at or below 41°F (5°C)
Freezer temperatures below 0°F (−18°C) stop pathogen growth
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15. Storing
Routinely verify cooler and freezer temperatures to ensure food is being stored at a safe temperature
Do not overload or otherwise restrict airflow in coolers and freezers

16. Reheating
Reheated food must be heated to an internal temperature of 165°F (74°C) within two hours
Food may be reheated only once

17. Objective
Summarize how cross-contamination occurs and how to prevent it.

18. Cross-Contamination
Cross-contamination is one of the largest sources of foodborne illness
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19. Cross-Contamination Ways to prevent cross-contamination include
washing hands properly and often throughout the workday
cleaning and sanitizing utensils between tasks
never storing raw products above cooked or prepared products
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20. Cross-Contamination Ways to prevent cross-contamination (continued)
store foods in covered, leak-proof containers labeled with the item name and date
store the food with the lowest minimum internal cooking temperature at top, if foods must be stored together

21. Objective
Explain the difference between clean and sanitary.

22. Clean Versus Sanitary There is a difference between clean and sanitary
Biological hazards are often not visible to the naked eye
A kitchen can look clean and still be unsanitary
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23. Clean Versus Sanitary
Food-contact surfaces must be cleaned and sanitized regularly
Otherwise, food-contact surfaces can harbor pathogens and lead to cross-contamination

24. Step One: Cleaning Remove any visible dirt, grime, or pieces of food
Use hot water and detergents or grease cutters
Clean all food-contact surfaces after completing a task and before starting a new one

25. Step Two: Sanitizing Sanitizing kills pathogens
Two sanitizing strategies are
Heat sanitizing: food-contact surfaces must be heated to at least 171°F (77°C) for 30 seconds and rinsed in water at least 180°F (82°C)
Chemical sanitizing: uses a variety of chemicals to kill pathogens, but can be dangerous if used improperly

26. Objective
Apply proper procedures when cleaning and sanitizing food-contact surfaces in the kitchen.

27. Cleaning and Sanitizing the Entire Kitchen
Each type of food-contact surface requires a slightly different technique for cleaning and sanitizing
Categories of food-contact surfaces include
work surfaces
small equipment and dishes
large equipment

28. Work Surfaces Clean and sanitize counters and workstations
when a task is completed
after four hours of continuous work
after an item such as a box of produce has contaminated the worktable
Chemical sanitizers are commonly used on work surfaces

29. Technique: Sanitizing a Counter or Worktable
Clear table or countertop for cleaning. Dirty objects must be cleaned and sanitized separately.
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30. Technique: Sanitizing a Counter or Worktable
Wash table with hot water and detergent. Apply pressure to remove any dirt or stuck-on food.
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31. Technique: Sanitizing a Counter or Worktable
Rinse table using hot water and a clean towel.
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32. Technique: Sanitizing a Counter or Worktable
Apply sanitizer using either a spray bottle or a sanitizing bucket. Dilute the sanitizer following manufacturer’s specifications.
Allow to air-dry.

33. Small Equipment and Dishes
Clean and sanitize dishes and small equipment after each use or every four hours of continuous use
Dishes and small equipment are cleaned and sanitized in three-compartment sinks or in dishmachines
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34. Small Equipment and Dishes
After they have been cleaned and sanitized, small equipment and dishes must be properly stored
at least six inches from the floor
on or in cleaned and sanitized drawers, trays, or carts
with handles of utensils and flatware facing up
upside down (glassware and cups)

35. Technique: Using a Dishmachine
Presoak flatware to loosen encrusted food.
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36. Technique: Using a Dishmachine
Scrape or use a high-powered sprayer to remove any visible pieces of food off dishes, equipment, flatware, or glassware before placing into the machine.
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37. Technique: Using a Dishmachine
Place the items to be washed in the appropriate dish rack.
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38. Technique: Using a Dishmachine
Load the rack into the dishmachine.
When the cleaning and sanitizing cycles are complete, remove from the dishmachine and allow to air-dry.

39. Technique: Using a Three-Compartment Sink
Scrape large food particles from dirty equipment into a garbage can or disposal. If needed, wipe excess grease from item with disposable towels first.
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40. Technique: Using a Three-Compartment Sink
Fill first compartment with hot water and detergent. Wear protective gloves if the hot water or detergent irritates the skin. Change water once it becomes dirty, greasy, or cool.
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41. Technique: Using a Three-Compartment Sink
Fill middle sink with hot water. Rinse equipment from the first sink in the middle sink. Change water once it becomes slightly dirty or cool.
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42. Technique: Using a Three-Compartment Sink
Fill third sink with a chemical sanitizer and water dilution following manufacturer’s instructions. Leave equipment in the sanitizing sink for the specified time. Heat sanitizing is rarely used in the three-compartment sink since it is difficult to keep the water at the proper temperature and can be dangerous for workers.
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43. Technique: Using a Three-Compartment Sink
Place sanitized equipment on the drain board next to the sanitizing sink to air-dry. A drying rack may be necessary for certain items.
Never leave knives, glass, or sharp objects in a sink since serious injury can result.

44. Large Equipment
Clean and sanitize large equipment after each use or after four hours of continual use
You should receive training before cleaning large equipment for the first time
When not in use, cover large equipment to protect it from contamination until next use

45. Technique: Cleaning and Sanitizing Large Equipment
Do not clean any equipment until you have been trained on its use and cleaning.
Unplug electrical equipment before beginning to clean.
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46. Technique: Cleaning and Sanitizing Large Equipment
Wear cut-resistant gloves if washing a sharp piece of machinery like a slicer or grinder.
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47. Technique: Cleaning and Sanitizing Large Equipment
Disassemble equipment as needed. Clean and sanitize small parts in a dishmachine or three-compartment sink.
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48. Technique: Cleaning and Sanitizing Large Equipment
Wash with hot water and detergent to remove visible grime and pieces of food.
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49. Technique: Cleaning and Sanitizing Large Equipment
Rinse with hot water.
Dry using a clean towel or paper towels.
Sanitize using sanitizing solution. Follow manufacturer’s instructions to determine dilution.

50. Cleaning and Sanitation Schedule
Cleaning schedules help ensure the entire kitchen is clean
A cleaning schedule lists
areas and equipment to be cleaned
when the cleaning should be done
who performs the cleaning
procedures to follow
Many kitchens do regular self-inspections

51. Objective
Explain the various aspects of personal hygiene that are important in foodservice.

52. Personal Hygiene
Good personal hygiene must be practiced in the kitchen to avoid contamination and should address the following:
hands and hair
bathing
clothing
smoking, drinking, and eating
illness

53. Hands
Foodservice professionals must pay close attention to their hands
Avoid contamination by
properly washing your hands with soap
wearing disposable gloves
keeping hand injuries bandaged and covered
keeping fingernails short
cleaning fingernails with a fingernail brush

54. Technique: Proper Handwashing
Use water that is as hot as is comfortable—at least 110°F (43°C).
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55. Technique: Proper Handwashing
Roll up sleeves and wet your hands. Add soap and lather hands, including the backs and wrists, and up to the elbows.
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56. Technique: Proper Handwashing
Scrub for 20 seconds and use a nailbrush to scrub under fingernails. Wash well between fingers.
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57. Technique: Proper Handwashing
Rinse under hot, running water.
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58. Technique: Proper Hand Washing
Dry hands and arms with a single-use paper towel or air dryer. Do not dry hands on a communal towel or apron.
Use paper towel to turn water off and open bathroom door, then throw towel away.

59. Hair
Hair restraints
prevent foodservice workers from touching their hair while working
keep hair out of food
can be anything from a chef hat to a hairnet
Beards should be well trimmed or covered with a beard net

60. Bathing and Clothing
Foodservice workers should bathe daily before coming to work
When they arrive at work, foodservice employees should put on a clean uniform
If uniforms become heavily soiled throughout the day, uniforms should be changed

61. Smoking, Drinking, and Eating
Smoking, drinking, and eating are not allowed in the professional kitchen
Wash hands after smoking, eating, or drinking
To taste food as part of the cook’s job, use a disposable or sanitized spoon

62. Illness
Foodservice workers should not work if they have a contagious illness
Notify your supervisor if you are ill
Illnesses resulting from certain foodborne pathogens should be reported to local health departments

63. Objective
Understand the importance of proper pest control and waste management to food safety.

64. Insect and Rodent Control
The most important step in pest control is to keep a clean and sanitized facility
Insects and rodents spread biological hazards through their urine and feces and with their feet and bodies
Many city or county health departments require regular visits from a pest control operator (PCO)

65. Waste Control
Garbage is a breeding ground for bacteria and attracts insects and rodents
Garbage containers must be routinely emptied and cleaned
Always wash your hands after handling garbage
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66. Waste Control
Many kitchens separate materials and items for recycling or composting
Composting makes use of food scraps, which naturally decompose, to be reused as fertilizer
Recycling and compost containers should be covered and cleaned regularly

67. Objective
Summarize how a HACCP plan works.

68. Hazard Analysis Critical Control Point
A Hazard Analysis Critical Control Point (HACCP) plan analyzes food-handling procedures in order to reduce the risk of contamination
HACCP tracks potentially hazardous foods from delivery to consumption
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69. Hazard Analysis Critical Control Point
Critical control points (CCP) in food handling must be identified
CCPs are often
the cooking step at which sufficiently high internal temperatures kill pathogens
the length of time a product is held in storage and at what temperature
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70. Hazard Analysis Critical Control Point
A HACCP plan includes seven points
Analyze how foods move through the establishment
Determine which steps are critical control points (CCP)
Define the limits for each CCP needed to achieve safety
Establish monitoring procedures for employees to implement and record CCP data
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71. Hazard Analysis Critical Control Point
Establish plan for corrective action when limits for CCP are not met
Establish procedures to verify the HACCP plan is working
Establish record keeping and documentation procedures

72. Objective
Understand the role of the health inspector.

73. The Health Inspection A health inspector
periodically inspects all commercial foodservice establishments
ensures that the public is being served safe food by making unannounced inspections
is an expert resource
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74. The Health Inspection
The frequency of visits from a health inspector depends on
size of the foodservice establishment
operation’s prior inspection results
risk level of customer base
workload of the health department

75. Review
Explain the principles of time and temperature when handling food
Food should not be in the temperature danger zone for more than 4 cumulative hours
Food should be either above or below the temperature danger zone whenever possible
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76. Review How does cross-contamination occur?
It occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact
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77. Review Explain the difference between cleaning and sanitizing.
Cleaning removes visual dirt, grime, and grease; sanitizing eliminates pathogens
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78. Review
Describe proper cleaning procedures for cleaning and sanitizing food-contact surfaces and equipment.
Heat and chemicals are commonly used to sanitize surfaces. Small equipment is cleaned and sanitized in a three-compartment sink or dishmachine. Dishes are cleaned and sanitized in a dishmachine. Large equipment is cleaned and sanitized in place.
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79. Review
Explain the various aspects of personal hygiene that are important in foodservice.
Hands must be washed properly, fingernails kept short, and hair restrained. Employees must bathe daily. Uniforms must be clean. Drinking, eating, and smoking are not allowed in the kitchen. Employees should not work when ill.
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80. Review Why is proper pest control important?
Insects and rodents spread biological hazards
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81. Review Explain the importance of proper waste disposal
If not disposed of properly, garbage could become a breeding ground for bacteria or an attraction to insects and rodents
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82. Review
What is the purpose of a Hazard Analysis Critical Control Point (HACCP) plan?
A HACCP plan identifies and manages key steps in food handling where contamination is most likely to occur
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83. Review What is the purpose of a health department inspection?
Health inspectors examine foodservice establishments to make sure the public is being served safe food