Downloaded 166 times
More Related Content
Similar to 6 sanitation procedures
![FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]](https://cdn.slidesharecdn.com/ss_thumbnails/d2cde1eb-c134-439c-ab4b-9c9fffbeeaf5-160204082126-thumbnail.jpg?width=640&height=640&fit=bounds)
6 sanitation procedures
- 1.
- 2. Sanitation Procedures Lastchapter 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 occurswhen 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 iscutting 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 Mostcommon 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 Sanitizingthe 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 Sanitizingthe 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 Sanitizingthe 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- grossstuff 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 RodentControl 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 Garbageis 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)