Chapter 2
Upcoming SlideShare
Loading in...5
×
 

Chapter 2

on

  • 786 views

On Cooking

On Cooking
Food Safety and Sanitation

Statistics

Views

Total Views
786
Slideshare-icon Views on SlideShare
723
Embed Views
63

Actions

Likes
2
Downloads
73
Comments
0

1 Embed 63

http://student.aescachef.info 63

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Chapter 2 Chapter 2 Presentation Transcript

    • C H A P T E R TWO FOOD SAFETY AND SANITATION “ Our lives are not in the laps of the gods, ” but in the laps of our cooks. – Lin Yuang,Chinese-American Writer, in The Importance of Living 193) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
    • After studying this unit 2 FOOD SAFETY AND SANITATION You will be able to: – Identify the causes of food-borne illness – Handle foods in a safe manner – Explain and follow a HACCP system – Take appropriate actions to create and maintain a safe and sanitary working environment Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • 3 FOOD SAFETY AND SANITATION The U.S. Public Health Service identifies more than 40 diseases that can be transmitted through food.Many can cause serious illness; some are even deadly. Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
    • 4 FOOD SAFETY AND SANITATION Providing consumers with safe food is thefood handler’s most important responsibility. Unfortunately, food handlers are also the primary cause of food-related illnesses. Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
    • Sanitation 5 FOOD SAFETY AND SANITATION The creation and maintenance of conditions that will prevent food contamination or food-borne illness Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Sources of Contamination 6 FOOD SAFETY AND SANITATION Biological – Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi Chemical – Caused by chemical substances, especially cleaning agents, pesticides and toxic metals Physical – Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Contamination Occurs in Two Ways 7 FOOD SAFETY AND SANITATION Direct contamination – The contamination of raw foods in their natural setting or habitat Cross-contamination – The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Direct Contamination 8 FOOD SAFETY AND SANITATION Biological Contaminants – Microorganisms Bacteria Parasites Viruses Fungi – Single-celled organisms as well as tiny plants and animals that can be seen only through a microscope Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Bacteria 9 FOOD SAFETY AND SANITATION Single-celled microorganisms The leading cause of food-borne illness Putrefactive – Bacteria that spoil food without rendering it unfit for human consumption Pathogenic – Any organism that causes disease; usually refers to bacteria; undetected by smell, sight or taste – Responsible for as many as 95% of all food-borne illnesses Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Shape Classifications of Bacteria 10 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Bacteria Reproduce byBinary Fission 11 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Causes of Bacterial Illness 12 FOOD SAFETY AND SANITATION Intoxication – Certain bacteria produce toxins; the toxins can poison the consumer Infection – Occurs when live pathogenic bacteria are ingested Toxin-mediated infection – Living organisms are ingested; they then produce toxins Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Controls in the Fight Against Bacteria 13 FOOD SAFETY AND SANITATION Temperature Time Moisture Acid/alkali balance Atmosphere Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Potentially Hazardous FoodsTime/Temperature Controlled for Safety(PHT/TTS Foods) 14 FOOD SAFETY AND SANITATION Foods from animal sources Food from a plant that has been heat treated Raw seed sprouts Cut melons Cut tomatoes or mixtures of cut unprocessed tomatoes Garlic in oil mixtures, non-acidic Foods containing any of the items above Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Temperature 15 FOOD SAFETY AND SANITATION The most important factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by food service workers Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Temperature Danger Zone 16 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Time 17 FOOD SAFETY AND SANITATION Lag phase – Getting comfortable Log phase – Accelerated growth Stationary phase – Overcrowding Decline or negative growth phase – Bacteria die at an accelerated rate Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Bacterial Growth Curve 18 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Moisture 19 FOOD SAFETY AND SANITATION Bacteria need moisture to live – Bacteria growth is halted but not killed in dehydrated foods – When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Acid/Alkali Balance 20 FOOD SAFETY AND SANITATION Bacteria are affected by the pH of their environment They can survive in a wide range of pH levels They prefer a neutral environment with a pH of 6.6-7.5 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Atmosphere 21 FOOD SAFETY AND SANITATION Aerobic (bacteria) – Thrive on oxygen Anaerobic (bacteria) – Cannot survive in the presence of oxygen Facultative (bacteria) – Will adapt and can survive with or without oxygen Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Parasites 22 FOOD SAFETY AND SANITATION Tiny organisms that depend on nutrients from a living host to complete their life cycle – Trichinosis – Anisakiasis – Cyclospora Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Viruses 23 FOOD SAFETY AND SANITATION Invade the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses – Hepatitis A – Norovirus – Foot and mouth disease Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Fungi 24 FOOD SAFETY AND SANITATION Plants ranging from single-celled organisms to giant mushrooms – Mold – Yeast Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Contaminants 25 FOOD SAFETY AND SANITATION Residual Chemicals – Used in growing the food supply Food service chemicals – Cleaners, polishes, pesticides and abrasives Toxic metals – Lead, mercury, copper, zinc and antimony Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Cross-Contamination 26 FOOD SAFETY AND SANITATION The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Reducing Cross-Contamination 27 FOOD SAFETY AND SANITATION Personal cleanliness Dish and equipment cleanliness – Clean - to remove visible dirt and soil – Sanitize – to reduce pathogenic organisms to safe levels Pest management Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Sanitizing Solution 28 FOOD SAFETY AND SANITATION 1 gallon lukewarm water + 1 tablespoon chlorine bleach Sanitize all work surfaces, equipment and tools Sanitize with a clean cloth dipped in the solutiuon Change solution every 2 hours Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Hand Washing 29 FOOD SAFETY AND SANITATION Use hot water Apply antibacterial soap Rub hands and forearms briskly with lather for at least 20 seconds Scrub between fingers and clean nails with a clean nail brush Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another 5- 10 seconds; rinse again Dry hands with a single-use towel using the towel to turn off the water; discard the towel in a trash receptacle Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Three-Compartment Sink Procedure 30 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Pest Management 31 FOOD SAFETY AND SANITATION Build them out of your facility Create an environment in which they cannot find food, water or shelter Rely on professional extermination Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • Stock Rotation - FIFO 32 FOOD SAFETY AND SANITATION First In First Out Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • HACCP 33 FOOD SAFETY AND SANITATION An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations – Hazard – Analysis – Critical – Control – Points Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • HACCP System Flowchart 34 FOOD SAFETY AND SANITATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
    • The Safe Worker 35 FOOD SAFETY AND SANITATION Personal safety – Occupational Safety and Health Act (OSHA) Fire safety – Know what kind of fire extinguisher you have and how to use it First aid – CPR – Heimlich maneuver Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel