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Food and Beverage Operations




                                                     Safety
and
Sanitation

             ...
Chapter
Objectives
             • The causes of unsafe food and types of foodborne
               illness
             • E...
03/14/09      3



Wednesday, May 20, 2009       3
Short Serv Safe Video
Causes
to
Unsafe
Food

                  Three Types of Hazards
                • Bacterial -FATTOM
                  • Mi...
Foodborne
Illnesses

             • Overview of foodborne illnesses
             • Food poisoning – illness caused by gem-...
Personal
Cleanliness
on
Food

                         Quality
&
Service
              • Proper Hand Washing
             ...
Safe
Food
Handling
                 • Purchasing
                       – Wholesome food
                       – Food ins...
Safe
Food
Handling
            • Storing and Issuing
                  – Storage guidelines
                  – Storage te...
How
to
Thaw
Foods
             • In refrigerated units
             • Under running water at a temperature of 70
         ...
Safe
Food
Handling

               • Serving
                       – Portion
                       – Leftover food
     ...
03/14/09                                                                        11



Wednesday, May 20, 2009             ...
03/14/09                                             12



Wednesday, May 20, 2009                                        ...
Common
Food
Service

                                      Accidents
                 •     Burns
                 •     M...
03/14/09       14



Wednesday, May 20, 2009          14
 Sign Providing Emergency
 Guidelines
03/14/09                                                             15



Wednesday, May 20, 2009                        ...

Steps
in
an
Accident

                                         Investigation

                     1.Assess exactly what ...
Manager's
roles

                      Safety Team
                      Developing, implementing, and monitoring
        ...
Sanitation Review
             • The causes of unsafe food and types of foodborne
               illness
             • Ef...
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Cha11 Sanitation

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Transcript of "Cha11 Sanitation"

  1. 1. Food and Beverage Operations Safety
and
Sanitation Chapter
11
 03/14/09 Wednesday, May 20, 2009 1 The F&B industry requires managers to know the law, rights and responsibilities as a cook, server, manager, operator or owner. Holding, preparing and serving wholesome and safe food to the public is a matter of trust.
  2. 2. Chapter
Objectives • The causes of unsafe food and types of foodborne illness • Effects of personal cleanliness on food quality and service • Food handling and cleaning procedures • OSHA roles in keeping the workplace safe • Common food service accidents and ways to prevent them • First aid requirements 03/14/09 2 Wednesday, May 20, 2009 2
  3. 3. 03/14/09 3 Wednesday, May 20, 2009 3 Short Serv Safe Video
  4. 4. Causes
to
Unsafe
Food Three Types of Hazards • Bacterial -FATTOM • Microorganisms • Chemical • Cleaning Agents • Physical • Contaminants 03/14/09 4 Wednesday, May 20, 2009 4 Bacteria-SIngle-Celled Micro-organism Causes disease from Cross-Contamination FATTOM Food, Acid, Temperature, Time, Oxygen, Moisture Chemical-Usually Careless: Cleaning supplies, Additives, Caustic Physical- Usually Accidental, Glass, Metal, Plastic
  5. 5. Foodborne
Illnesses • Overview of foodborne illnesses • Food poisoning – illness caused by gem- produced poisons: Botulism • Food infection – illness caused by germs in food: Salmonella, Clostridium Perfringens, E.Coli, Shigilla, Staphilococcus • Viral-Hepititus A&B, Flu, Cold 03/14/09 5 Wednesday, May 20, 2009 5
  6. 6. Personal
Cleanliness
on
Food
 Quality
&
Service • Proper Hand Washing • Personal cleanliness guidelines • Regular physical examinations • Employee eating habits 03/14/09 6 Wednesday, May 20, 2009 6
  7. 7. Safe
Food
Handling • Purchasing – Wholesome food – Food inspection – Food grading • Receiving – Quality standards – USDA labels – Sanitation guideline 03/14/09 7 Wednesday, May 20, 2009 7
  8. 8. Safe
Food
Handling • Storing and Issuing – Storage guidelines – Storage temperatures – FIFO • Preparing – Sanitation guidelines – 7 Hazard Analysis Critical Control Point (HACCP) principles 03/14/09 8 Wednesday, May 20, 2009 8
  9. 9. How
to
Thaw
Foods • In refrigerated units • Under running water at a temperature of 70 F (21C) or below • In a microwave oven if the product will be transferred immediately to other cooking equipment • As part of the cooking process – for example, when steaks are charbroiled from their frozen state 03/14/09 9 Wednesday, May 20, 2009 9
  10. 10. Safe
Food
Handling • Serving – Portion – Leftover food • Cleaning up – Ware washing – Kitchen and dining areas – Garbage and refuse 03/14/09 10 Wednesday, May 20, 2009 10
  11. 11. 03/14/09 11 Wednesday, May 20, 2009 11 MSDS These sheets come with every hazardous material in the workplace Has information concerning safety and suggested immediate first aid treatment for employees
  12. 12. 03/14/09 12 Wednesday, May 20, 2009 12 Lists materials inside package and what hazards they may contain Used by Fire, Police and Physicians in the event of an emergency.
  13. 13. Common
Food
Service
 Accidents • Burns • Muscle strains and falls • Cuts • Equipment Accidents • Fire • Slip-and-falls • Flood-Electrical 03/14/09 13 Wednesday, May 20, 2009 13 Safety in busy environment. Proper clothing, shoes, hair restraints are necessary in Food service. http://www.cdc.gov/
  14. 14. 03/14/09 14 Wednesday, May 20, 2009 14 Sign Providing Emergency Guidelines
  15. 15. 03/14/09 15 Wednesday, May 20, 2009 15 Provide highly visible signage and posters for employee safety in the event of an emergency
  16. 16. 
Steps
in
an
Accident
 Investigation 1.Assess exactly what happened 2.Determine why the accident occurred 3.Suggest what should be done to prevent recurrences 4.Follow up and Evaluate 5.Adjust procedures if necessary 03/14/09 16 Wednesday, May 20, 2009 16 Insurance coverage requires incident reports for accidents
  17. 17. Manager's
roles Safety Team Developing, implementing, and monitoring sanitation and safety efforts Safety checklist Fire Evacuation Plan and Drill Anticipate Problem Areas Emergency Plans 03/14/09 17 Wednesday, May 20, 2009 17 Manager’s must take appropriate action and planning to avoid repeated accidents
  18. 18. Sanitation Review • The causes of unsafe food and types of foodborne illness • Effects of personal cleanliness on food quality and service • Food handling and cleaning procedures • OSHA roles in keeping the workplace safe • Common food service accidents and ways to prevent them • First aid requirements 03/14/09 18 Wednesday, May 20, 2009 18
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