1. Sanitation Refresher - CS1(SS) FOSTER

2. Learning Objectives Identify standards of sanitation Identify common terminology Understand the rules Learn everyday compliance

3. Personal Hygeine Showering daily is required! Wear only clean, well kept uniforms (no ball caps) Shave daily, restrain hair (beard covers) Wash your hands! (hottest water you can stand, soap, 30 sec.) - When? - After: smoking, touching hair or face, handling raw food, using bathroom, scratching skin, etc.

4. Cross Contamination The transfer of FBI is generally a result of poor food handling Excellent personal hygeine prevents FBI (i.e. wash your hands!) Use separate cutting boards and clean preparation equipt. and areas between uses Proper storage can help prevent cross-contamination (uncooked to cooked, top to bottom)

5. Proper Thawing Thawing Procedures: 1) Thaw under refrigeration: 36°F - 38°F 2) Thaw under cool running water (~70°F) 3) Thaw at room temperature (emergencies only!) 4) Thaw in microwave as part of the cooking process!

6. Proper Cooking Properly preparing all products to correct temperatures is vital: All Poultry, Stuffed Meats, Fish, Leftovers: 165°F for 30 seconds Beef: 145°F for 15 seconds Ground Beef, Game, Eggs (not to-order): 155°F for 30 seconds Eggs to Order: 145°F for 15 seconds

7. Temperature Danger Zone Temperature Danger Zone: 41°F - 135°F This range is the area where micro-organisms thrive and multiply the fastest 4 Hour Rule: food cannot spend more than four hours in the danger zone or it must be discarded. This means that during the preparation of food, it’s very important to be mindful of the temperature your food is at during all stages.

8. HACCP HACCP (Hazard Analysis Critical Control Points) System is designed to watch and control the flow of food through a foodservice establishment The 7 Principles are: 1) Conduct a hazard analysis - Establishment identifies potential hazards and preventative measures that can be taken to avoid them. 2) Identify critical control points - A step where a potential hazard is identified, then eliminated, prevented or reduced to an acceptable level.

9. HACCP 3) Establish critical limits for CCPs - Min./max. value a physical, chemical or biological must be maintained at to eliminate, prevent or reduce the hazard to an acceptable level. 4) Establish CCP monitoring requirements - Required to ensure the process is under control at the CCPs. 5) Establish corrective actions - Action that is taken when monitoring suggests deviation from a critical limit.

10. HACCP 6) Establish records keeping procedures - System to maintain the HACCP plan, hazard analysis, monitoring of CCPs and critical limits, and corrective actions taken. 7) Validation/Verification - Prove the system is working. The plans are reviewed when created, then periodically audited.

11. Food Microbiology Bacteria: Living microscopic organism. Requires moisture, time, temperature and pH along with nutrients in order to grow and multiply. Under ideal conditions they can triple every hour. Viruses: Microbe that must be inside an animal or plant to survive. Passed along through human waste; Do not multiply in food. Protozoa: Single cell organism not normally found in food. Found in natural waters. Fungi: Microscopic plants lacking chlorophyll. Some produce toxins that are harmful to humans.

12. Food Borne Intox. (FBI) Staphylococcus: cream filled pastries, custards, salad dressings, meat and meat products Botulism: home canned veg., fruit & meats, baked potatoes, pot pies - DEADLIEST FORM OF FBI! Bacillus Cereus: rice (fried), veg and meat dishes

13. Food Borne Infection E. Coli: undercooked ground beef, unpasteurized milk Salmonellosis: raw eggs, poultry and milk Hepatitis A: contaminated water and food: milk, sliced meats, salads, undercooked mollusks (oysters, clams) Norovirus: clams, oysters, green salads, pastries and frostings Shigellosis: Food or contaminated water from feces of carrier. Fly or cockroach contamination. Brucellosis: Raw milk/dairy from infected animals.

14. Food Borne Infections (Parasites) Trichinosis: raw or insufficiently cooked pork products Ambiasis: contaminated raw veg and water Anisakiasis: raw, undercooked, or improperly stored seafood such as cod, haddock, fluke, Pacific salmon, herring, flounder, monkfish

15. Chemical Poisining Cyanide: food accidentally contaminated food metal polish Chinese Restaurant Syndrome: an allergic reaction to Mono-sodium Glutamate (MSG). Arsenic: Unwashed fruits and vegetables (pesticides) Zinc: High acid foods in galvanized containers

16. Natural Poisins Ciguatera: Liver, intestines, roe of tropical reef fish Solanine: Potato sprouts (eyes)

17. Questions?

18. Review Proper hand-washing procedures? - Hot water, soap, wash for 30 sec. When do you wash your hands? - After scratching skin, using the bathroom, smoking, touching face or hair What is cross-contamination? - Transport of FBI via a carrier (usually the food handler)

19. Review Two ways to prevent it? - Wash your hands and clean work area/equipt. after each use. Describe 2 method of thawing food? - Thaw under refrigeration, under running water, at room temp., in microwave as part of cooking. Proper cooking temperature for beef? - 145°F for 15 sec. Poultry? - 165°F for 15 sec.

20. Review Temperature Danger Zone? - 41°F - 135°F How many principles in HACCP? -7-7 What is number 2? - Identify Critical Control Points (CCPs)

21. Review What is the most deadly form of FBI? - Botulism Infection from undercooked pork? - Trichinosis Poison from metal polish? - Cyanide

22. Any Questions?