The document discusses proper sanitation procedures for food service, including controlling time and temperature to prevent pathogen growth, ensuring food is properly cooked, cooled, reheated, and stored, and maintaining cleanliness and sanitization of surfaces, equipment, and hands to prevent cross-contamination and the spread of biological hazards. Proper sanitation requires cleaning surfaces and equipment to remove food and debris followed by sanitizing with heat or chemicals to kill pathogens.

1. Chapter 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)