1. Food Safety and Sanitation

2. Importance of Food Safety and Sanitation Lack of proper food safety and food sanitation can cause: Loss of customers and sales Loss of prestige and reputation Lawsuits—resulting in lawyer and court fees Increased insurance premiums Lowered employee morale Employee absenteeism Need for retraining employees Embarrassment

3. Illness A disease transmitted by food is called a foodborne illness Many cases go unreported because people mistake their symptoms for the “flu”

4. Biological Contamination Bacteria Can multiply rapidly to disease-causing levels at favorable temperatures Can produce toxins in food that can poison humans when the food is eaten Cause most foodborne illnesses

5. Biological Contamination —continued Viruses Do not grow in food, but can be transported by food items Transported by many food items, including ice and water

6. Biological Contamination —continued Parasites Live inside a host to survive Can cause people to become infected if they eat raw or undercooked meat Fungi Molds: Cause illnesses, infections, and allergies Yeast: Spoils food

7. Chemical and Physical Hazards Cleaning supplies Pesticides Toxic metals Foreign objects accidentally introduced into food (broken glass, jewelry, bandage, and staples) Naturally occurring objects, such as bones in fillets

8. FAT-TOM Food Acidity Time Temperature Oxygen Moisture Conditions that favor the growth of most foodborne organisms

9. Temperature Danger Zone 41 ˚ F (5 ˚ C) to 135 ˚ F (57 ˚ C) Most bacteria will grow between these temperatures.

10. Cross-Contamination The spread of harmful microorganisms from one surface to another, or to food Can be prevented by proper sanitary practices Example: Possible cross-contamination between chicken and lettuce Isolation of workstations is important when preparing potentially hazardous food- separate cutting boards

11. Ways to Reduce Cross-Contamination Primary ways to reduce cross-contamination include: Personal cleanliness Dish, silver, and glassware cleanliness Equipment cleanliness, especially after use Pest management Proper storage and thawing of food Use of barriers

12. Acceptable Methods for Thawing Food Thawing food properly can be done in any of these 3 ways: In a refrigerator at 41 ˚ F (5 ˚ C) or lower Submerged under running potable water at 70 ˚ F (21 ˚ C) or lower In a microwave oven, if the food will be cooked immediately after thawing

13. Potentially Hazardous Food Definition: Food in which microorganisms are able to grow rapidly – need time-temperature control to be safe. Typical characteristics: History of being involved in foodborne illness outbreaks Natural potential for contamination due to production and processing methods Moisture Contains protein Neutral or slightly acidic pH levels

14. Highly Susceptible Populations Younger than 5 years old Older than 65 years old Pregnant Immune-compromised (due to cancer, aids, diabetes, certain medications, or other conditions

15. Safe Methods for Cooling Food Reduce the quantity or size of the food Use ice-water baths Use a blast chiller Stir food to cool it faster and more evenly

16. Reheating Food that is cooked and then cooled may be reheated later to be served again. – Properly cooled foods that will be served immediately may be reheated to any temperature. Cold food that will be hot held must be reheated to at least 165°F quickly (within two hours).

17. Hot Holding (135 or hotter) Because cooking does not kill all bacteria, cooked potentially hazardous food must be kept hot until served Steam tables, soup warmers, and other hot holding units must be turned on and heated up before hot food is put into them Use a thermometer to check the temperature of the food. HOT food must be kept 135°F or hotter

18. Steps for Cleaning and Sanitizing

19. Proper Handwashing Steps 1.Wet hands with running water, as hot as you can comfortably stand 2.Apply soap 3.Vigorously scrub hands and arms for at least 20 seconds 4.Clean under fingernails and between fingers 5.Rinse thoroughly under running water 6.Dry hands and arms with a single-use paper towel or warm-air hand dryer

20. SUMMARY