1. Sanitation Procedures

2. When dining in a restaurant, you probably take for granted the safety of the food preparation, handling, and storage. Most of the time, this trust is well- founded, because the local health department’s mandatory inspections process makes sure all restaurants follow established guidelines. What are some of the basic things that restaurant employees have to do to ensure the food safety?

3. Physical Hazards Are foreign objects, usually large enough to see or feel while you are eating. They are usually responsible for injuries, such are chipped tooth. A hair A piece of packaging A piece of metal A piece of glass

4. Chemical Hazards Example – Cleaning products, bug sprays, food additives, and fertilizers. Symptoms from eating chemically contaminated food can often be felt immediately, can include hives, swelling of the lips, tongue, and mouth, difficulty breathing or wheezing.

5. Biological This includes viruses, parasites, fungi and bacteria. Some plants, mushrooms and seafood carry harmful toxins

6. Common Illnesses Caused by Foodborne Hazards Campylobacter – a bacterial pathogen. Lives in the intestines of healthy birds and raw poultry. Symptoms – fever, diarrhea, and abdominal cramps. Salmonella – bacterium in the intestines of birds, reptiles and mammals and raw eggs. Symptoms – fever, diarrhea and abdominal cramps. E, Coli – bacterial pathogen found in cattle. Humans usually get from cattle feces. Symptoms – severe and bloody diarrhea, and painful abdominal cramps. Norwalk Virus – very common, but rarely diagnosed. Symptoms – vomiting, diarrhea. Spreads easily.

7. Personal Hygiene Wear clean clothes and cover them with clean apron. Remove dangling jewelry, roll up long sleeves. Tie back hair. Wash hands, wear rubber or plastic gloves if you have an open would on your hand. Do not sneeze or cough into the food. DO NOT TOUCH YOUR FACE, HAIR OR ANY OTHER PART OF YOUR BODY WHILE WORKING WITH FOOD.

8. When working in a kitchen environment, you should wash your hands at the following times Arrive at work or return after a break After using the restroom After you sneeze or cough After touching face, hair or clothing After you eat, drink or smoke Before handling food After handling garbage After touching raw meat, poultry, or fish

9. Attire that Promotes Food Safety Hairnets Disposable gloves

10. Proper Food Temperatures The most important factors in food safety DANGER ZONE 41° to 135°. Water boils at 212° Fahrenheit or 100° Celsius. Internal temperature for raw meat, poultry°, and seafood is 40 °.

11. Storing Food Refrigerator should be 35 to 40 degrees Different spots in the home refrigerator have very different temperature The door, store only items that do not spoil when warmer than 41 degrees. Ex. Butter, sodas, ketchup, mustard Coldest area is near the bottom. Store all meats on shelf but not in drawer. Fresh herbs do better in warmer temps, so store on top shelf or outside refrig. If kitchen is below 70 degrees. Use drawers at the bottom to store most produce DO NOT store tomatoes or tropical fruits (bananas, pineapples, citrus) in refrigerator.

12. Thawing Frozen Foods Best way to thaw is in the refrigerator Next place in cold water or under running cold water Microwave for small portions

13. Thawing Food Safely Place food in the refrigerator where it will thaw slowly. Be sure packages of thawing food do not leak onto other foods. For faster thawing, put the package in a watertight plastic bag and submerge it in cold water. Change the water every 30 minutes. The cold slows down the growth of bacteria as the food thaws.

14. Using The Microwave for Thawing Use a microwave for quick, safe defrosting. Follow the manufacturer’s directions. Foods thawed this way should be cooked immediately.

15. Food Handling Guidelines Cook food to the proper internal temperature or until thoroughly cooked. When microwaving, take steps to ensure even, thorough cooking. Do not leave food out more than two hours at room temperature or more than one hour if the temperature is above 90º F. Do not add more food to a serving dish of food that has been out for a while. Instead, use a clean dish.

16. How does food become unsafe? Purchase food from unsafe sources Cooking food at inadequate temperatures Holding food at incorrect temperatures (41- 135) Using contaminated equipment Poor personal hygiene

17. Time Temperature Abuse Food is not held or stored at the correct temperature Food is not cooked or reheated enough to kill pathogens Food is not cooled the correct way.

18. Important Prevention Measures Controlling time & temperature Preventing cross-contamination Personal Hygiene Purchase form approved reputable suppliers

19. What pathogens need to grow FAT TOM F - Food (carbohydrates or proteins) A - Acidity (little or no acidity) T - Temperature (between 41-135) T - Time (4 hours will make someone sick) O - Oxygen M - Moisture

20. Time-Temperature,Poor personal hygiene, Cross-contamination A package of raw chicken breasts is left out at room temperature. Time-Temperature A foodhandler sneezes on a salad. Poor personal hygiene A foodhandler cooks a rare hamburger Time-Temperature A foodhandler scratches a cut, and then continues to make a sandwich Poor personal hygiene

21. Time-Temperature,Poor personal hygiene, Cross-contamination A foodhandler leaves the restroom without washing her hands Poor personal hygiene A foodhandler cuts up raw chicken, He then uses the same knife to chip carrots for a salad Cross-contamination

22. Why are elderly people at a higher risk for foodborne illnesses Their immune systems have weakened with age The 3 categories of food safety hazards are biological, physical, & _________ Chemical For a foodborne illness to be considered an “outbreak” a minimum of how many people must experience the same illness after eating the same food? 2

23. The 3 keys to food safety are practicing good personal hygiene, preventing cross-contamination, and Time-temperature control According to the CDC, the 5 common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, & Purchasing food from unsafe sources

24. Foods most likely to become unsafe Milk & dairy products Beef, Pork & Lamb Fish Baked potatoes Soy Protein Sliced Melons, cut tomatoes, cut leafy green veggies (lettuce, collard greens) Eggs Poultry Shellfish & Crustaceans Cooked rice, beans, & vegetables Sprouts Untreated garlic-and-oil mixtures These foods have a natural potential for contamination because of the way They are grown, produced or processed.

25. Hepatitis A Is usually ready to eat food or shellfish Symptoms – fever, nausea, weakness, abdominal pain, jaundice Prevention – Keep employees with jaundice out of operation, wash hands, purchase shellfish from reputable supplier

26. Norovirus Linked with ready-to-eat food Symptoms – vomiting, diarrhea, nausea, abdominal cramps Prevention – wash hands, keep infected employees out of operation

27. Quiz What virus? –L–Linked with ready-to-eat food –F–Found in feces of infected people –M–Mild fever and general weakness Hepatitis A What virus is linked with ready-to-eat food Found in feces of infected people Hand washing prevents Norovirus