SlideShare a Scribd company logo
1 of 32
Download to read offline
Chapter 6

SANITATION
PROCEDURES
Sanitation Procedures
 Last chapter we talked about the three
  hazards …
 What were they?
Sanitation Procedures
 Biological, Chemical and Physical
 Biological hazards pose the greatest
  threat to foodservice
 Preventing chemical and physical is
  easy, just be careful, biological is
  much more complicated
Time and Temperature
Principle
 Both time and temp need to be
  controlled to prevent pathogen
  contamination
 To protect food from contamination
  you must ensure the following …
Temperature
   Make sure food is either above or
    below the temperature danger zone
    ◦ 41 degrees to 135 degrees
Time
   When food must be in the temperature
    danger zone, limit the time to no more
    than 4 TOTAL hours
When Thawing …
 Most of the time frozen food is thawed
  unsafely
 There are only three safe ways to
  thaw food
    ◦ 1. Thaw the product under cold running
      water
    ◦ 2. Thaw the product in the fridge
    ◦ 3. Cook product directly from a frozen
      state without thawing first
When Cooking …
 As food cooks, heat destroys the
  biological hazards that are present in the
  food
 Most potentially hazardous food is
  cooked to 145 degrees internal temp.
 Use an instant read thermometer
    ◦ 165 degrees for poultry, stuffing, stuffed food
      products, and leftovers
    ◦ 155 degrees for hot-held eggs, ground
      meats, fish
    ◦ 145 degrees for whole muscle meats and
      fish, raw eggs that are broken and
      immediately cooked to order
When Hot Holding …
 In foodservice it is
  often necessary to
  hold cooked food
  and keep it hot until
  it is needed
 Hot held food must
  maintain and
  internal temp of
  135
    ◦ Steam table
    ◦ Warming ovens
When Cooling …
 Most time and temp abuses happen
  during cooling
 Cooked foods must be cooled from
  135 to 70 in two hours or less
 In less than a total of 6 hours, the food
  must be cooled to 41
 If food is not cooled properly, it
  becomes a breeding ground for
  biological hazards
When Cooling …
   Place food in shallow pans for cooling
    ◦ Increasing the surface area speeds up
      cooling
   Place the container of hot food in an
    ice water bath and stir the in
    ingredients frequently
    ◦ Water transfers heat taking the heat away
      from items
   Place food in a blast chiller or other
    rapid cooling equipment
    ◦ Large equipment that continually blasts
      cold air
When Storing …
 Potentially hazardous food must be
  stored at temps below 41º, a temp
  where pathogen growth is slowed, but
  the food will eventually spoil
 Freezer temps under 0º stops
  pathogen growth
 All fridges and freezers must have
  thermometers
When Reheating …
   Sometimes it’s
    needed to reheat
    chilled food
    ◦ Chili, soups, etc.
    ◦ Must be heated to
      165º within two
      hours, but food can
      only be reheated
      ONCE!
Cross-Contamination
 Cross-contamination occurs when
  harmful microorganisms are
  transferred from one product to
  another by hands, utensils,
  equipment, or other physical contact
 One of the largest sources of food
  borne illnesses
 Often the result of negligence or
  ignorance on the part of the food
  service worker
Cross-Contamination
   Hands are often
    the culprit …
    ◦ Moving raw chicken
      then making a
      sandwich, but never
      washing your hands
    ◦ 80% of all raw
      chicken was tested
      POSITIVE for
      salmonella in the US
Scenario
 Joe is cutting pork steaks on a cutting
  board. Mary, the sandwich cook, needed
  to cut up a large number of sandwiches
  and is in a hurry. She asks Joe to help
  her cut some sandwiches in half. Joe,
  eager to help a fellow cook, quickly
  wipes off his cutting board and knife
  using a side towel. He takes half of the
  sandwiches and cuts them using the
  knife and cutting board that he just wiped
  off.
 What was wrong in the scenario? What
  was right?
Clean v. Sanitary
   Clean is the visual appearance that
    something is unsoiled
    ◦ An items that is clean is not always sanitary
   Sanitary refers to an environment that is
    free from pathogens
    ◦ Kitchens have many places that need
      sanitization
    ◦ Any surface such as a table, cutting board or
      a piece of equipment that comes in contact
      with food is considered a food-contact
      surface
      Food-contact surfaces must be cleaned and
       sanitized before food prep, completing only one of
       the steps is not enough
Step One: Cleaning
 The first step toward a sanitary work
  environment is cleaning, or the
  removal of any visible dirt, grime, or
  pieces of food
 Proper cleaning requires hot water,
  detergents and sometimes grease
  cutters
 Clean all food contact surfaces after
  completing a task and before starting
  a new one
Step Two: Sanitizing
   Sanitizing kills pathogens, there are
    two powerful strategies and when they
    are used correctly they will kill most
    pathogens
    ◦ Heat
    ◦ Chemicals
Heat Sanitizing
 Food-contact
  surfaces must be
  heated to at least
  180º for 30
  seconds
 Hot water is used
  for heat sanitizing
 Dishwashers are
  used for small
  items
Chemical Sanitizing
 Most common technique used
 Some chemicals can be dangerous is
  mixed improperly
    ◦ Ammonia and bleach
   Precautions:
    ◦   Follow manufacturer's instructions
    ◦   Wear protective gear
    ◦   Dilute properly
    ◦   Never mix random chemicals
Clean and Sanitizing the Whole
Kitchen
 Work surfaces-
 Counters and
  workstations need
  to be cleaned and
  sanitized when the
  task is completed
  or after four hours
 Usually a chemical
  sanitizer is used
Clean and Sanitizing the Whole
Kitchen
 Small equipment and dishes-
 Need to be cleaned after each use or after
  four hours
 Use a combination of heat and chemicals
 Dish machines or three compartment sinks
    ◦ Dish machines-conveyor belt, three cycles
      1st cycle- removes physical objects and grease
      2nd cycle rinses off detergent
      3rd cycle- sanitizers either with hot water or chemicals
   Three compartment sink
    ◦ 1st compartment- clean
    ◦ 2nd- rinse
    ◦ 3rd -sanitize
Clean and Sanitizing the Whole
Kitchen
 Large equipment-
 Mixers, slicers, and
  grinders must still
  be cleaned and
  sanitized- after
  each task or after 4
  hours
 Each one is
  different
Personal Hygiene- Hands
   Hands- common culprit germ spreader
   Where to wash you hands:
    ◦ Designated hand washing sinks, antimicrobial
      soap, nail brush, disposable towels
   When to wash your hands:
    ◦   Before beginning a work shift
    ◦   After using the restroom
    ◦   After eating, drinking, or taking a break
    ◦   At end of a job task
    ◦   After handling toxic chemicals
    ◦   After taking out trash
    ◦   After handling dirty dishes or linens
    ◦   After coughing or sneezing
    ◦   After touching hair or skin
Personal Hygiene- Hands
 Glove- some states require gloves, but
  they give a false sense of security
 Wounds- open wounds are breeding
  grounds for bacteria, cover with clean
  band aid or latex sheath
 Fingernails- pathogens hide under
  nails, use finger brush and keep nails
  short and clean
Personal Hygiene- Hair
 Keep hair up and
  secured at all times
 hair is always dirty
 Hair net, beard net
Personal Hygiene- gross stuff
 Eating/drinking- should never be done
  in the kitchen, tasting by chefs is done
  properly
 Cooks should never be in the kitchen
  with a contagious illness
 Clothes should be clean
Insect and Rodent Control
   Insects and rodents spread biological
    hazards in many ways
   Urine and feces contain pathogens
   Feet and bodies track pathogens
   Flies and cockroaches, Mice and rats
   Air curtains to prevent flying bugs,
    cockroaches usually come in boxes,
    rats/mice through cracks and holes
   Many counties require pest control
    operators to visit and spray chemicals
    and set traps
Waste control
 Garbage is a breeding ground for
  bacteria and pathogens
 You should …
    ◦ Empty containers often
    ◦ Put grease into separate containers,
      separate from garbage
    ◦ Dumpsters need to be emptied when they
      are filled, and should be washed periodically
    ◦ Lids need to fit snuggly
    ◦ Containers should be washed inside and out
      often
Health Inspections
   Health departments monitor
    compliance with health codes
    ◦ Inspectors make sure the public is being
      served safe food in a safe environment
    ◦ Not the enemy
    ◦ Certificate has to be posted in the
      restaurant
Activity
   Add to your booklet …
    ◦   temperature danger zone and definition
    ◦   Three ways to thaw food safely
    ◦   Safe cooking temps (3)
    ◦   Cross-contamination info page
    ◦   Definition of clean
    ◦   Definition of sanitary
    ◦   When to wash your hands (9)

More Related Content

What's hot

Freezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing timeFreezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing timeMuneeb Vml
 
Principles of food sanitation
Principles of food sanitationPrinciples of food sanitation
Principles of food sanitationAkmal Hafiz
 
Smoking of meat by Asif Ansari
Smoking of meat by Asif AnsariSmoking of meat by Asif Ansari
Smoking of meat by Asif AnsariAsifAnsari107
 
Preservation by canning,sterilisation
Preservation by canning,sterilisationPreservation by canning,sterilisation
Preservation by canning,sterilisationNugurusaichandan
 
10th lecture, Personal hygiene of Food Handlers
10th lecture, Personal hygiene of Food Handlers10th lecture, Personal hygiene of Food Handlers
10th lecture, Personal hygiene of Food HandlersWaleed Foad
 
Food processing
Food processing Food processing
Food processing ARUN GUPTA
 
Freezing ppt p.divya
Freezing ppt  p.divyaFreezing ppt  p.divya
Freezing ppt p.divyaP Divya
 
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)kurinchisiva
 
Quality of fresh fish
Quality of fresh fishQuality of fresh fish
Quality of fresh fishSakshi Thakur
 
Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Sheetaal Pathania
 
merits and demerits of thawing of fish
merits and demerits of thawing of fishmerits and demerits of thawing of fish
merits and demerits of thawing of fishNaimaMukhtar2
 
Microbiological Standards For Meat
Microbiological Standards For MeatMicrobiological Standards For Meat
Microbiological Standards For MeatPANKAJ DHAKA
 
Thermal processing (Proses Termal)
Thermal processing (Proses Termal)Thermal processing (Proses Termal)
Thermal processing (Proses Termal)Muhammad Luthfan
 
Retort pouch processing
Retort pouch  processingRetort pouch  processing
Retort pouch processingrooshi mk
 
Meat storage and preparation
Meat storage and preparationMeat storage and preparation
Meat storage and preparationMSRIT
 

What's hot (20)

Dehydration
DehydrationDehydration
Dehydration
 
Freezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing timeFreezing curve, freezing system & freezing time
Freezing curve, freezing system & freezing time
 
Principles of food sanitation
Principles of food sanitationPrinciples of food sanitation
Principles of food sanitation
 
Smoking of meat by Asif Ansari
Smoking of meat by Asif AnsariSmoking of meat by Asif Ansari
Smoking of meat by Asif Ansari
 
Preservation by canning,sterilisation
Preservation by canning,sterilisationPreservation by canning,sterilisation
Preservation by canning,sterilisation
 
10th lecture, Personal hygiene of Food Handlers
10th lecture, Personal hygiene of Food Handlers10th lecture, Personal hygiene of Food Handlers
10th lecture, Personal hygiene of Food Handlers
 
Food processing
Food processing Food processing
Food processing
 
Freezing ppt p.divya
Freezing ppt  p.divyaFreezing ppt  p.divya
Freezing ppt p.divya
 
Curing and Smoking
Curing and SmokingCuring and Smoking
Curing and Smoking
 
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
 
Quality of fresh fish
Quality of fresh fishQuality of fresh fish
Quality of fresh fish
 
Food safety and hygiene (short intro)
Food safety and hygiene (short intro)Food safety and hygiene (short intro)
Food safety and hygiene (short intro)
 
merits and demerits of thawing of fish
merits and demerits of thawing of fishmerits and demerits of thawing of fish
merits and demerits of thawing of fish
 
Microbiological Standards For Meat
Microbiological Standards For MeatMicrobiological Standards For Meat
Microbiological Standards For Meat
 
Thermal processing (Proses Termal)
Thermal processing (Proses Termal)Thermal processing (Proses Termal)
Thermal processing (Proses Termal)
 
Lecture 5 food processing
Lecture 5 food processing Lecture 5 food processing
Lecture 5 food processing
 
HACCP
HACCPHACCP
HACCP
 
Retort pouch processing
Retort pouch  processingRetort pouch  processing
Retort pouch processing
 
canning of meat
canning of meatcanning of meat
canning of meat
 
Meat storage and preparation
Meat storage and preparationMeat storage and preparation
Meat storage and preparation
 

Viewers also liked

Cha11 Sanitation
Cha11 SanitationCha11 Sanitation
Cha11 SanitationDean Louie
 
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEPRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEBean Malicse
 
Programma della lista "Alternativa per l'Einstein"
Programma della lista "Alternativa per l'Einstein"Programma della lista "Alternativa per l'Einstein"
Programma della lista "Alternativa per l'Einstein"Simone Fiorentino
 
Delivery methods
Delivery methodsDelivery methods
Delivery methodskellimccabe
 
Principals of growth and development
Principals of growth and developmentPrincipals of growth and development
Principals of growth and developmentkellimccabe
 
Social emotional needs of a toddler
Social emotional needs of a toddlerSocial emotional needs of a toddler
Social emotional needs of a toddlerkellimccabe
 
Intellectual development infants
Intellectual development infantsIntellectual development infants
Intellectual development infantskellimccabe
 
Physical development toddlers
Physical development  toddlersPhysical development  toddlers
Physical development toddlerskellimccabe
 
Family life cycle
Family life cycleFamily life cycle
Family life cyclekellimccabe
 
Desserts and sauces
Desserts and saucesDesserts and sauces
Desserts and sauceskellimccabe
 
Hospital housekeeping services
Hospital housekeeping servicesHospital housekeeping services
Hospital housekeeping servicesNc Das
 
Sanitation Training by University of Minnesota
Sanitation Training by University of MinnesotaSanitation Training by University of Minnesota
Sanitation Training by University of MinnesotaAtlantic Training, LLC.
 
Metabolismo general de los aminoácidos
Metabolismo general de los aminoácidosMetabolismo general de los aminoácidos
Metabolismo general de los aminoácidosJulita García
 

Viewers also liked (20)

Cha11 Sanitation
Cha11 SanitationCha11 Sanitation
Cha11 Sanitation
 
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEPRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE
 
Fabulous fruits
Fabulous fruitsFabulous fruits
Fabulous fruits
 
Programma della lista "Alternativa per l'Einstein"
Programma della lista "Alternativa per l'Einstein"Programma della lista "Alternativa per l'Einstein"
Programma della lista "Alternativa per l'Einstein"
 
Bush edited
Bush editedBush edited
Bush edited
 
Delivery methods
Delivery methodsDelivery methods
Delivery methods
 
Cloud computing
Cloud computingCloud computing
Cloud computing
 
Principals of growth and development
Principals of growth and developmentPrincipals of growth and development
Principals of growth and development
 
QuickBreads
QuickBreadsQuickBreads
QuickBreads
 
Social emotional needs of a toddler
Social emotional needs of a toddlerSocial emotional needs of a toddler
Social emotional needs of a toddler
 
Intellectual development infants
Intellectual development infantsIntellectual development infants
Intellectual development infants
 
Physical development toddlers
Physical development  toddlersPhysical development  toddlers
Physical development toddlers
 
Hipocondriaco
HipocondriacoHipocondriaco
Hipocondriaco
 
Family life cycle
Family life cycleFamily life cycle
Family life cycle
 
Desserts and sauces
Desserts and saucesDesserts and sauces
Desserts and sauces
 
Hospital housekeeping services
Hospital housekeeping servicesHospital housekeeping services
Hospital housekeeping services
 
Addressing Food Allergies in Schools
Addressing Food Allergies in SchoolsAddressing Food Allergies in Schools
Addressing Food Allergies in Schools
 
Sanitation Training by University of Minnesota
Sanitation Training by University of MinnesotaSanitation Training by University of Minnesota
Sanitation Training by University of Minnesota
 
Metabolismo general de los aminoácidos
Metabolismo general de los aminoácidosMetabolismo general de los aminoácidos
Metabolismo general de los aminoácidos
 
HEAT EXCHANGERS
HEAT EXCHANGERSHEAT EXCHANGERS
HEAT EXCHANGERS
 

Similar to 6 sanitation procedures

food_safety_sanitation.pptx
food_safety_sanitation.pptxfood_safety_sanitation.pptx
food_safety_sanitation.pptxbhavanibb
 
Food Handling and Restaurant Workplace Safety
Food Handling and Restaurant Workplace SafetyFood Handling and Restaurant Workplace Safety
Food Handling and Restaurant Workplace SafetyHireReady
 
intro to food hygiene.ppt very good presentation
intro to food hygiene.ppt very good presentationintro to food hygiene.ppt very good presentation
intro to food hygiene.ppt very good presentationsudaisahmad16
 
Food safety-training-for-agencies-2012
Food safety-training-for-agencies-2012Food safety-training-for-agencies-2012
Food safety-training-for-agencies-2012jwellsalch
 
Food safety and hygiene
Food safety and hygieneFood safety and hygiene
Food safety and hygieneNasreen Begum
 
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]Akinwumi Akeem Louie
 
Advance Baking 6 (food safety) (MT).pptx
Advance Baking 6 (food safety) (MT).pptxAdvance Baking 6 (food safety) (MT).pptx
Advance Baking 6 (food safety) (MT).pptxMMerllanMier
 
Safe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.comSafe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.comCulinary Training Program
 
Food safety and Hygiene: Food contamination
Food safety and Hygiene: Food contaminationFood safety and Hygiene: Food contamination
Food safety and Hygiene: Food contaminationRivinus Lazaro
 
Food handling and safety manual ppt
Food handling and safety manual pptFood handling and safety manual ppt
Food handling and safety manual pptSief ismail
 
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...Victoria Hansen Enterprises
 

Similar to 6 sanitation procedures (20)

food_safety_sanitation.pptx
food_safety_sanitation.pptxfood_safety_sanitation.pptx
food_safety_sanitation.pptx
 
food_safety_sanitation.pptx
food_safety_sanitation.pptxfood_safety_sanitation.pptx
food_safety_sanitation.pptx
 
Food-Hygiene
Food-HygieneFood-Hygiene
Food-Hygiene
 
Food Handling and Restaurant Workplace Safety
Food Handling and Restaurant Workplace SafetyFood Handling and Restaurant Workplace Safety
Food Handling and Restaurant Workplace Safety
 
intro to food hygiene.ppt very good presentation
intro to food hygiene.ppt very good presentationintro to food hygiene.ppt very good presentation
intro to food hygiene.ppt very good presentation
 
Food safety-training-for-agencies-2012
Food safety-training-for-agencies-2012Food safety-training-for-agencies-2012
Food safety-training-for-agencies-2012
 
Food safety and hygiene
Food safety and hygieneFood safety and hygiene
Food safety and hygiene
 
Cooking class
Cooking classCooking class
Cooking class
 
Ppt-Presentation.pptx
Ppt-Presentation.pptxPpt-Presentation.pptx
Ppt-Presentation.pptx
 
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]
 
HYGIENE MODULE.ppt
HYGIENE MODULE.pptHYGIENE MODULE.ppt
HYGIENE MODULE.ppt
 
Chapter 3
Chapter 3Chapter 3
Chapter 3
 
Advance Baking 6 (food safety) (MT).pptx
Advance Baking 6 (food safety) (MT).pptxAdvance Baking 6 (food safety) (MT).pptx
Advance Baking 6 (food safety) (MT).pptx
 
Safe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.comSafe food handling: www.chefqtrainer.blogspot.com
Safe food handling: www.chefqtrainer.blogspot.com
 
Food safety and Hygiene: Food contamination
Food safety and Hygiene: Food contaminationFood safety and Hygiene: Food contamination
Food safety and Hygiene: Food contamination
 
Food Hygiene
Food HygieneFood Hygiene
Food Hygiene
 
Food handling and safety manual ppt
Food handling and safety manual pptFood handling and safety manual ppt
Food handling and safety manual ppt
 
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
Year 9 & 10 - First Principles of Food Preparation & Cooking - Food Safety & ...
 
CHAPTER 10.pptx
CHAPTER 10.pptxCHAPTER 10.pptx
CHAPTER 10.pptx
 
CHAPTER 10.pptx
CHAPTER 10.pptxCHAPTER 10.pptx
CHAPTER 10.pptx
 

More from kellimccabe

labor and delivery
labor and deliverylabor and delivery
labor and deliverykellimccabe
 
Principles of design
Principles of designPrinciples of design
Principles of designkellimccabe
 
The elementsofdesign
The elementsofdesignThe elementsofdesign
The elementsofdesignkellimccabe
 
What is interior design
What is interior designWhat is interior design
What is interior designkellimccabe
 
Reading to children
Reading to childrenReading to children
Reading to childrenkellimccabe
 
Importance of play
Importance of playImportance of play
Importance of playkellimccabe
 
Intellectual development of toddler
Intellectual development of toddlerIntellectual development of toddler
Intellectual development of toddlerkellimccabe
 
Physical dev. infants
Physical dev. infantsPhysical dev. infants
Physical dev. infantskellimccabe
 
Crying shaken baby
Crying shaken babyCrying shaken baby
Crying shaken babykellimccabe
 
Social emotional development infants
Social emotional development infantsSocial emotional development infants
Social emotional development infantskellimccabe
 
Infant needs feeding
Infant needs feedingInfant needs feeding
Infant needs feedingkellimccabe
 
Signs of pregnancy
Signs of pregnancySigns of pregnancy
Signs of pregnancykellimccabe
 
Postive characteristics and_behavior_of_strong_marriage_1__2_
Postive characteristics and_behavior_of_strong_marriage_1__2_Postive characteristics and_behavior_of_strong_marriage_1__2_
Postive characteristics and_behavior_of_strong_marriage_1__2_kellimccabe
 
Mate selection power_point
Mate selection power_pointMate selection power_point
Mate selection power_pointkellimccabe
 
Mateselectiontheory
MateselectiontheoryMateselectiontheory
Mateselectiontheorykellimccabe
 

More from kellimccabe (20)

labor and delivery
labor and deliverylabor and delivery
labor and delivery
 
Color
ColorColor
Color
 
Principles of design
Principles of designPrinciples of design
Principles of design
 
The elementsofdesign
The elementsofdesignThe elementsofdesign
The elementsofdesign
 
What is interior design
What is interior designWhat is interior design
What is interior design
 
eeAbuse
eeAbuseeeAbuse
eeAbuse
 
Reading to children
Reading to childrenReading to children
Reading to children
 
Importance of play
Importance of playImportance of play
Importance of play
 
Nutrtion rubric
Nutrtion rubricNutrtion rubric
Nutrtion rubric
 
toddlers
toddlerstoddlers
toddlers
 
Intellectual development of toddler
Intellectual development of toddlerIntellectual development of toddler
Intellectual development of toddler
 
Physical dev. infants
Physical dev. infantsPhysical dev. infants
Physical dev. infants
 
Crying shaken baby
Crying shaken babyCrying shaken baby
Crying shaken baby
 
Social emotional development infants
Social emotional development infantsSocial emotional development infants
Social emotional development infants
 
Infant needs feeding
Infant needs feedingInfant needs feeding
Infant needs feeding
 
Signs of pregnancy
Signs of pregnancySigns of pregnancy
Signs of pregnancy
 
Postive characteristics and_behavior_of_strong_marriage_1__2_
Postive characteristics and_behavior_of_strong_marriage_1__2_Postive characteristics and_behavior_of_strong_marriage_1__2_
Postive characteristics and_behavior_of_strong_marriage_1__2_
 
Mate selection power_point
Mate selection power_pointMate selection power_point
Mate selection power_point
 
Divorce 1
Divorce 1Divorce 1
Divorce 1
 
Mateselectiontheory
MateselectiontheoryMateselectiontheory
Mateselectiontheory
 

Recently uploaded

Graham and Doddsville - Issue 1 - Winter 2006 (1).pdf
Graham and Doddsville - Issue 1 - Winter 2006 (1).pdfGraham and Doddsville - Issue 1 - Winter 2006 (1).pdf
Graham and Doddsville - Issue 1 - Winter 2006 (1).pdfAnhNguyen97152
 
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...AustraliaChapterIIBA
 
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGUNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGlokeshwarmaha
 
Team B Mind Map for Organizational Chg..
Team B Mind Map for Organizational Chg..Team B Mind Map for Organizational Chg..
Team B Mind Map for Organizational Chg..dlewis191
 
Fabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsFabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsWristbands Ireland
 
MoneyBridge Pitch Deck - Investor Presentation
MoneyBridge Pitch Deck - Investor PresentationMoneyBridge Pitch Deck - Investor Presentation
MoneyBridge Pitch Deck - Investor Presentationbaron83
 
Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access
 
Developing Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursDeveloping Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursKaiNexus
 
Ethical stalking by Mark Williams. UpliftLive 2024
Ethical stalking by Mark Williams. UpliftLive 2024Ethical stalking by Mark Williams. UpliftLive 2024
Ethical stalking by Mark Williams. UpliftLive 2024Winbusinessin
 
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdf
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdfTalent Management research intelligence_13 paradigm shifts_20 March 2024.pdf
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdfCharles Cotter, PhD
 
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...Brian Solis
 
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...TalentView
 
PDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfPDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfHajeJanKamps
 
Intellectual Property Licensing Examples
Intellectual Property Licensing ExamplesIntellectual Property Licensing Examples
Intellectual Property Licensing Examplesamberjiles31
 
MC Heights construction company in Jhang
MC Heights construction company in JhangMC Heights construction company in Jhang
MC Heights construction company in Jhangmcgroupjeya
 
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdf
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdfChicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdf
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdfSourav Sikder
 
Upgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsUpgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsIntellect Design Arena Ltd
 
Entrepreneurship & organisations: influences and organizations
Entrepreneurship & organisations: influences and organizationsEntrepreneurship & organisations: influences and organizations
Entrepreneurship & organisations: influences and organizationsP&CO
 
Plano de marketing- inglês em formato ppt
Plano de marketing- inglês  em formato pptPlano de marketing- inglês  em formato ppt
Plano de marketing- inglês em formato pptElizangelaSoaresdaCo
 

Recently uploaded (20)

Graham and Doddsville - Issue 1 - Winter 2006 (1).pdf
Graham and Doddsville - Issue 1 - Winter 2006 (1).pdfGraham and Doddsville - Issue 1 - Winter 2006 (1).pdf
Graham and Doddsville - Issue 1 - Winter 2006 (1).pdf
 
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
IIBA® Melbourne - Navigating Business Analysis - Excellence for Career Growth...
 
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISINGUNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
UNLEASHING THE POWER OF PROGRAMMATIC ADVERTISING
 
Team B Mind Map for Organizational Chg..
Team B Mind Map for Organizational Chg..Team B Mind Map for Organizational Chg..
Team B Mind Map for Organizational Chg..
 
Fabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and FestivalsFabric RFID Wristbands in Ireland for Events and Festivals
Fabric RFID Wristbands in Ireland for Events and Festivals
 
Investment Opportunity for Thailand's Automotive & EV Industries
Investment Opportunity for Thailand's Automotive & EV IndustriesInvestment Opportunity for Thailand's Automotive & EV Industries
Investment Opportunity for Thailand's Automotive & EV Industries
 
MoneyBridge Pitch Deck - Investor Presentation
MoneyBridge Pitch Deck - Investor PresentationMoneyBridge Pitch Deck - Investor Presentation
MoneyBridge Pitch Deck - Investor Presentation
 
Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024Borderless Access - Global Panel book-unlock 2024
Borderless Access - Global Panel book-unlock 2024
 
Developing Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, OursDeveloping Coaching Skills: Mine, Yours, Ours
Developing Coaching Skills: Mine, Yours, Ours
 
Ethical stalking by Mark Williams. UpliftLive 2024
Ethical stalking by Mark Williams. UpliftLive 2024Ethical stalking by Mark Williams. UpliftLive 2024
Ethical stalking by Mark Williams. UpliftLive 2024
 
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdf
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdfTalent Management research intelligence_13 paradigm shifts_20 March 2024.pdf
Talent Management research intelligence_13 paradigm shifts_20 March 2024.pdf
 
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...
The End of Business as Usual: Rewire the Way You Work to Succeed in the Consu...
 
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...
TalentView Webinar: Empowering the Modern Workforce_ Redefininig Success from...
 
PDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdfPDT 88 - 4 million seed - Seed - Protecto.pdf
PDT 88 - 4 million seed - Seed - Protecto.pdf
 
Intellectual Property Licensing Examples
Intellectual Property Licensing ExamplesIntellectual Property Licensing Examples
Intellectual Property Licensing Examples
 
MC Heights construction company in Jhang
MC Heights construction company in JhangMC Heights construction company in Jhang
MC Heights construction company in Jhang
 
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdf
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdfChicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdf
Chicago Medical Malpractice Lawyer Chicago Medical Malpractice Lawyer.pdf
 
Upgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking ApplicationsUpgrade Your Banking Experience with Advanced Core Banking Applications
Upgrade Your Banking Experience with Advanced Core Banking Applications
 
Entrepreneurship & organisations: influences and organizations
Entrepreneurship & organisations: influences and organizationsEntrepreneurship & organisations: influences and organizations
Entrepreneurship & organisations: influences and organizations
 
Plano de marketing- inglês em formato ppt
Plano de marketing- inglês  em formato pptPlano de marketing- inglês  em formato ppt
Plano de marketing- inglês em formato ppt
 

6 sanitation procedures

  • 2. Sanitation Procedures  Last chapter we talked about the three hazards …  What were they?
  • 3. Sanitation Procedures  Biological, Chemical and Physical  Biological hazards pose the greatest threat to foodservice  Preventing chemical and physical is easy, just be careful, biological is much more complicated
  • 4. Time and Temperature Principle  Both time and temp need to be controlled to prevent pathogen contamination  To protect food from contamination you must ensure the following …
  • 5. Temperature  Make sure food is either above or below the temperature danger zone ◦ 41 degrees to 135 degrees
  • 6. Time  When food must be in the temperature danger zone, limit the time to no more than 4 TOTAL hours
  • 7. When Thawing …  Most of the time frozen food is thawed unsafely  There are only three safe ways to thaw food ◦ 1. Thaw the product under cold running water ◦ 2. Thaw the product in the fridge ◦ 3. Cook product directly from a frozen state without thawing first
  • 8. When Cooking …  As food cooks, heat destroys the biological hazards that are present in the food  Most potentially hazardous food is cooked to 145 degrees internal temp.  Use an instant read thermometer ◦ 165 degrees for poultry, stuffing, stuffed food products, and leftovers ◦ 155 degrees for hot-held eggs, ground meats, fish ◦ 145 degrees for whole muscle meats and fish, raw eggs that are broken and immediately cooked to order
  • 9. When Hot Holding …  In foodservice it is often necessary to hold cooked food and keep it hot until it is needed  Hot held food must maintain and internal temp of 135 ◦ Steam table ◦ Warming ovens
  • 10. When Cooling …  Most time and temp abuses happen during cooling  Cooked foods must be cooled from 135 to 70 in two hours or less  In less than a total of 6 hours, the food must be cooled to 41  If food is not cooled properly, it becomes a breeding ground for biological hazards
  • 11. When Cooling …  Place food in shallow pans for cooling ◦ Increasing the surface area speeds up cooling  Place the container of hot food in an ice water bath and stir the in ingredients frequently ◦ Water transfers heat taking the heat away from items  Place food in a blast chiller or other rapid cooling equipment ◦ Large equipment that continually blasts cold air
  • 12. When Storing …  Potentially hazardous food must be stored at temps below 41º, a temp where pathogen growth is slowed, but the food will eventually spoil  Freezer temps under 0º stops pathogen growth  All fridges and freezers must have thermometers
  • 13. When Reheating …  Sometimes it’s needed to reheat chilled food ◦ Chili, soups, etc. ◦ Must be heated to 165º within two hours, but food can only be reheated ONCE!
  • 14. Cross-Contamination  Cross-contamination occurs when harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact  One of the largest sources of food borne illnesses  Often the result of negligence or ignorance on the part of the food service worker
  • 15. Cross-Contamination  Hands are often the culprit … ◦ Moving raw chicken then making a sandwich, but never washing your hands ◦ 80% of all raw chicken was tested POSITIVE for salmonella in the US
  • 16. Scenario  Joe is cutting pork steaks on a cutting board. Mary, the sandwich cook, needed to cut up a large number of sandwiches and is in a hurry. She asks Joe to help her cut some sandwiches in half. Joe, eager to help a fellow cook, quickly wipes off his cutting board and knife using a side towel. He takes half of the sandwiches and cuts them using the knife and cutting board that he just wiped off.  What was wrong in the scenario? What was right?
  • 17. Clean v. Sanitary  Clean is the visual appearance that something is unsoiled ◦ An items that is clean is not always sanitary  Sanitary refers to an environment that is free from pathogens ◦ Kitchens have many places that need sanitization ◦ Any surface such as a table, cutting board or a piece of equipment that comes in contact with food is considered a food-contact surface  Food-contact surfaces must be cleaned and sanitized before food prep, completing only one of the steps is not enough
  • 18. Step One: Cleaning  The first step toward a sanitary work environment is cleaning, or the removal of any visible dirt, grime, or pieces of food  Proper cleaning requires hot water, detergents and sometimes grease cutters  Clean all food contact surfaces after completing a task and before starting a new one
  • 19. Step Two: Sanitizing  Sanitizing kills pathogens, there are two powerful strategies and when they are used correctly they will kill most pathogens ◦ Heat ◦ Chemicals
  • 20. Heat Sanitizing  Food-contact surfaces must be heated to at least 180º for 30 seconds  Hot water is used for heat sanitizing  Dishwashers are used for small items
  • 21. Chemical Sanitizing  Most common technique used  Some chemicals can be dangerous is mixed improperly ◦ Ammonia and bleach  Precautions: ◦ Follow manufacturer's instructions ◦ Wear protective gear ◦ Dilute properly ◦ Never mix random chemicals
  • 22. Clean and Sanitizing the Whole Kitchen  Work surfaces-  Counters and workstations need to be cleaned and sanitized when the task is completed or after four hours  Usually a chemical sanitizer is used
  • 23. Clean and Sanitizing the Whole Kitchen  Small equipment and dishes-  Need to be cleaned after each use or after four hours  Use a combination of heat and chemicals  Dish machines or three compartment sinks ◦ Dish machines-conveyor belt, three cycles  1st cycle- removes physical objects and grease  2nd cycle rinses off detergent  3rd cycle- sanitizers either with hot water or chemicals  Three compartment sink ◦ 1st compartment- clean ◦ 2nd- rinse ◦ 3rd -sanitize
  • 24. Clean and Sanitizing the Whole Kitchen  Large equipment-  Mixers, slicers, and grinders must still be cleaned and sanitized- after each task or after 4 hours  Each one is different
  • 25. Personal Hygiene- Hands  Hands- common culprit germ spreader  Where to wash you hands: ◦ Designated hand washing sinks, antimicrobial soap, nail brush, disposable towels  When to wash your hands: ◦ Before beginning a work shift ◦ After using the restroom ◦ After eating, drinking, or taking a break ◦ At end of a job task ◦ After handling toxic chemicals ◦ After taking out trash ◦ After handling dirty dishes or linens ◦ After coughing or sneezing ◦ After touching hair or skin
  • 26. Personal Hygiene- Hands  Glove- some states require gloves, but they give a false sense of security  Wounds- open wounds are breeding grounds for bacteria, cover with clean band aid or latex sheath  Fingernails- pathogens hide under nails, use finger brush and keep nails short and clean
  • 27. Personal Hygiene- Hair  Keep hair up and secured at all times  hair is always dirty  Hair net, beard net
  • 28. Personal Hygiene- gross stuff  Eating/drinking- should never be done in the kitchen, tasting by chefs is done properly  Cooks should never be in the kitchen with a contagious illness  Clothes should be clean
  • 29. Insect and Rodent Control  Insects and rodents spread biological hazards in many ways  Urine and feces contain pathogens  Feet and bodies track pathogens  Flies and cockroaches, Mice and rats  Air curtains to prevent flying bugs, cockroaches usually come in boxes, rats/mice through cracks and holes  Many counties require pest control operators to visit and spray chemicals and set traps
  • 30. Waste control  Garbage is a breeding ground for bacteria and pathogens  You should … ◦ Empty containers often ◦ Put grease into separate containers, separate from garbage ◦ Dumpsters need to be emptied when they are filled, and should be washed periodically ◦ Lids need to fit snuggly ◦ Containers should be washed inside and out often
  • 31. Health Inspections  Health departments monitor compliance with health codes ◦ Inspectors make sure the public is being served safe food in a safe environment ◦ Not the enemy ◦ Certificate has to be posted in the restaurant
  • 32. Activity  Add to your booklet … ◦ temperature danger zone and definition ◦ Three ways to thaw food safely ◦ Safe cooking temps (3) ◦ Cross-contamination info page ◦ Definition of clean ◦ Definition of sanitary ◦ When to wash your hands (9)