2. Chapter 5
Sanitation Hazards

3. Objective Summarize the importance of working with food safely
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4. Importance of Safe Food Handling
Foodborne illness can result from improper food handling
An outbreak occurs when two or more people eat the same food and get the same foodborne illness
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5. Importance of Safe Food Handling
The goal of foodservice employees is to serve food that is free of contamination
Proper sanitation prevents contamination
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6. Objectives
Differentiate among biological, chemical, and physical hazards
Classify the sources of biological hazards and ways to control their growth
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7. Biological Hazards
Most biological hazards are too small to see, and sometimes cannot be detected by smell or taste
Biological hazards, or pathogens, include harmful
bacteria
viruses
fungi
parasites
fish toxins
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8. Bacteria
Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to flourish
Controlling the time potentially hazardous foods (PHF) are exposed to unsafe temperatures helps limit bacterial growth
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9. Bacteria Different types of bacteria have different needs for growth
Aerobic bacteria
Anaerobic bacteria
Facultative bacteria
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10. Bacteria Bacteria produce rapidly by dividing
Some bacteria have the ability to form spores
Pathogenic bacteria cause foodborne illness in humans by either infection or intoxication
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11. Bacteria
Create unfavorable conditions for bacterial growth by controlling any or all of the following factors:
Food source. Protein is a favored food source of bacteria
Water. Bacteria are quite sensitive to water activity and require a high level for growth
pH. Bacteria remain active between a pH of 4.6 to 7
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12. Bacteria
Atmosphere. Removing oxygen from their atmosphere stops the growth of aerobic bacteria
Temperature. Bacteria reproduce rapidly in the temperature danger zone, between 41°F and 135°F (5°C and 57.2°C)
Time. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours
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13. Viruses Viruses can survive but cannot reproduce without a cell host
Most viruses are destroyed by high heat, but are not affected by water activity or pH
Two viruses that concern foodservice are
hepatitis A
Norwalk virus
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14. Viruses Ways to avoid viral contamination
Practice excellent personal hygiene
Wash raw vegetables before preparation and eating
Avoid shellfish harvested from polluted waters
Purchase food from reputable suppliers
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15. Fungi
Edible mushrooms are a type of fungi that are highly valued in the professional kitchen
Other types, such as poisonous mushrooms, yeasts, and molds, can cause food contamination
Always purchase wild mushrooms from a reputable source
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16. Fungi Yeast Wild yeast growing unintentionally can cause contamination
Slime, discoloration, bubbles, and an alcoholic smell are signs of a yeast contamination
Yeast is killed when heated above 136°F (57.8°C)
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17. Fungi
Mold
Although most are not poisonous, a few molds produce toxins that are dangerous to humans
Mold can be killed at temperatures above 140°F (60°C), but their toxins may not be affected
Moldy food should always be discarded
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18. Parasites Parasites can be found in meat and fish Trichinella spiralis
Causes the disease called trichinosis (trek ihn OH sis)
Commonly caused by eating undercooked, infested pork and some game meats
Kill the parasite by cooking the meat to an internal temperature of 155°F (68.3°C)
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19. Parasites
Fish harbor parasites such as anisakis, and certain varieties of cestodes (tapeworms) and trematodes (flukes)
Kill these parasites by cooking fish to an internal temperature of 140°F (60°C)
Freezing infested fish at -31°F (-35°C) for 15 hours or -4°F (-20°C) for seven days also kills fish parasites
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20. Fish Toxins
Fish toxins are poisons within the fish’s flesh that can cause illness when eaten
Two examples of fish toxins are
Ciguatera: commonly associated with red snapper, grouper, and barracuda
Scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel
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21. Allergies Allergies do not affect all people in the same way
When a customer notifies a restaurant server of an allergy, the kitchen staff must analyze everything that is served to that customer
Dairy products; wheat products (including flour); fish; shellfish; peanut and peanut products; soy and soy derivatives; eggs; seeds such as poppy, sunflower, and sesame; tree nuts such as walnuts and almonds
What are some common food allergies?
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22. Objectives
Differentiate among biological, chemical, and physical hazards
Recognize chemical hazards and explain how to prevent them
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23. Chemical Hazards There are many chemical hazards in the kitchen Metals
Agricultural chemicals
Kitchen chemicals
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24. Metals
Certain metals found in cookware, such as copper, can become a chemical hazard
Because it contains zinc, galvanized steel should never be used in food preparation
Chipped enamel cookware can be another source of metal poisoning
Fish from polluted waters can contain unsafe levels of heavy metals such as mercury
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25. Agricultural Chemicals
The exterior of fruits and vegetables may be tainted with insecticides, pesticides, and herbicides
Prevent this chemical contamination by washing and peeling produce
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26. Kitchen Chemicals
Chemicals such as cleaning supplies, bleach, grease cutters, and polishes are potential sources of contamination
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27. Kitchen Chemicals
The following safety precautions will prevent most chemical contamination:
Store in clearly marked containers or leave in original containers
Do not store food in containers that previously held chemicals
Use according to manufacturer’s instructions
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28. Kitchen Chemicals Safety precautions (continued)
Store in an area separate from food preparation or storage
Never randomly mix chemicals
If uncertain about how to use a chemical product, ask a supervisor
In the event of a suspected poisoning, call a poison control hotline immediately, refer to material safety data sheets, and notify a supervisor
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29. Objectives
Differentiate among biological, chemical, and physical hazards
Explain physical hazards and how to prevent them
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30. Physical Hazards
Physical hazards are easily prevented and often visible to the naked eye
Common physical hazards include
glass
staples
metal shards
toothpicks
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31. Review Define foodborne illness and explain the term outbreak
Foodborne illness is any illness caused by eating contaminated food
An outbreak occurs when two or more people eat the same food and get a foodborne illness
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32. Review List the different types of biological hazards
Bacteria, viruses, fungi, parasites, fish toxins, allergies
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33. Review
Explain the difference between aerobic, anaerobic, and facultative bacteria
Aerobic require oxygen; anaerobic live without oxygen; facultative grow with or without oxygen
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34. Review Describe the factors involved in controlling bacteria growth
Food source, water, pH, atmosphere, temperature, time
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35. Review List the different types of chemical hazards
Metals, agricultural chemicals, kitchen chemicals
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36. Review What is the purpose of a material safety data sheet (MSDS)?
Lists the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency
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37. Review List some examples of physical hazards
Glass, staples, metal shards, toothpicks
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38. Glossary aerobic bacteria. Bacteria that require oxygen.
allergy. When the body interprets a normally harmless protein as a dangerous substance and the body’s immune system then reacts to fight it.
anaerobic bacteria. Bacteria that thrive without oxygen.
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39. Glossary bacteria. Single-celled organisms that reproduce by dividing.
biological hazards. Harmful organisms that cause foodborne illness.
chemical hazard. Any chemical that contaminates food.
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40. Glossary
contamination. The unwanted presence of harmful substances or levels of microorganisms in food.
facultative bacteria. Bacteria that can grow either with or without oxygen.
foodborne illness. Any illness caused by eating contaminated food.
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41. Glossary infection. Illness resulting from ingesting live bacteria.
intoxication. Illness resulting from ingestion of bacteria that create or contain toxins, or poisonous substances, that are harmful to humans.
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42. Glossary
material safety data sheets (MSDS). A document that lists the composition of a chemical product, proper procedures for storage and handling, and what to do in the case of an emergency involving that product.
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43. Glossary
mold. A large family of single-cell fungi that grow on most foods and in many conditions.
parasite. An organism that lives in and feeds on the body of another live creature.
pathogen. An organism that is dangerous to humans.
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44. Glossary pH. The measure of acidity or alkalinity of a substance.
physical hazards. Solid materials that pose a danger to the consumer when present in food.
potentially hazardous foods (PHF). Any foods that require time and temperature control for safety (TCS).
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45. Glossary
sanitation. The creation and practice of clean and healthy food-handling habits.
spore. A thick-walled, “super survival unit” produced by some bacteria to survive during unfavorable conditions.
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46. Glossary
temperature danger zone. The temperature range in which bacteria reproduce rapidly.
virus. A small organism that invades another cell and causes it to reproduce the virus.
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47. Glossary
water activity (aw). The amount of water available for microbial growth in a product.
yeast. A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas.
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