1. Preventing Food Borne Illnesses
What can we do?

2. Preventing Foodborne Illness
3 Main Ways to Prevent Food Borne Illness…
Personal hygiene
Sanitation
Proper Food Handling

3. Employee Practices….. Stay home when sick Keep fingernails short
Wash hands properly
Wash hands frequently
Bathe daily
Wear clean clothing
Do not wear jewelry
Keep hair restrained
Control Sweat
Use gloves when directed
Use sanitary serving methods

4. Food Sources and Storage
Sources—should be clean, fresh, uncontaminated
Shipping-use reliable trucking companies
Storage---FiFo—store only in approved areas---not in a hall, not by chemicals, store in original packages
Rodent and Insect Control—keep them out—drives away customers---contaminate food, cause disease, and destroy the property

5. Equipment, Utensils, and Surfaces
Construction—FDA sets standards to make sure equipment is easy to clean and sanitize and safe to use.
Cleaning vs. Sanitizing
Cleaning is physical removal of soil or food from surfact
Sanitizing is treatment with chemicals or heat to reduce the number of disease-causing organisms to a safe level
3. Dishwashing—one of most important in the restaurant----1st clean, then sanitize

6. Food Handling Preparing Raw Food—avoid cross contamination
Cooking---makes it appetizing, destroys pathogens
Cooling, Thawing, and Reheating—process of taking food through the temperature danger zone
Holding----keeping food out of the temperature danger zone while food is waiting to be served to guests
Safe holding for cold foods is 40 degrees or below
Safe holding for hot food is 140 degrees or above

7. Government Regulations
Federal---4 agencies (FSIS, FDA, APHIS, EPA)
State---most have public health agencies
Local---local health departments are usually responsible for enforcing state food codes

8. HACCP---(hass’ ip)
Hazard Analysis Critical Control Point is a system of assuring food safety.
A system developed by the Pillsbury Company in the 1960s for NASA
It sets up the control points to ensure the proper handling of food from the time it enters the restaurant until it is fully prepared and served.
A critical control point is a point when a hazard can be prevented.

9. Assignment today: Refer to notepage………
Under the “Employee Practices” section…..
Do a “word picture” illustrating the 10 things that employees should do to avoid contaminating the food…….
Refer to textbooks up front if you need to.