Food-Handling-and-Safety-Manual-Part1.pdf
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The document provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
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Food Safety Plan PT2.pdf
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Occitania .pptx
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More from PaoloPineda11 (20)
Food-Handling-and-Safety-Manual-Part1.pdf
- 2. INTRODUCTION
- 3. What makes food unsafe ? According to the Center for Disease Control, it is estimated that each year in the United States alone there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. This is why all food service workers must learn how to prevent illness by following the methods used in this book to serve safe food.
- 4. What makes people sick from food ? People can get sick when they eat food contaminated with one of the three major hazards. These hazards include: 1 Physical—objects in food that cause injury, like glass, jewelry, bandages, staples, hair, and fingernails. 2 Biological—germs that cannot be seen, like parasites, bacteria and viruses 3 Chemical—poisonous substances, like cleaning agents and pesticides.
- 6. There is four reasons of food-borne illness, what are they? 1. Bacteria are the most common causes of food-borne illness. Bacteria grow fastest when they are kept in the "Danger Zone". Bacteria are alive and need different conditions to survive and multiply, but in general they need the following conditions to grow: food, moisture, temperature and time. Some bacteria produce toxins which are poisonous and may make people sick. One kind of bacteria that you may have heard about is Salmonella; it is found in dairy foods, poultry and eggs and it can cause very serious foodborne illness.
- 7. 2. Viruses can also cause food-borne illness. Hepatitis A is spread by a virus. Someone can have the virus and not know it. When a food worker with the virus does not wash their hands well after using the toilet, the virus can get on the food workers hands and then into the food. This is one reason why the food code requires that all food workers must wash their hands and wear single-use, non-latex gloves.
- 8. 3. Parasites are tiny worms or bugs that live in fish and meat. If they are frozen at a specific temperature long enough or cooked long enough, parasites will be destroyed.
- 9. 4. Chemicals, such as rat bait or cleaners can cause some foodborne illnesses. Keep all chemicals in labeled containers and store chemicals away from food and food preparation areas. Unlike parasites, bacteria and viruses are not always killed by freezing. They will survive and start growing again under the right conditions. It is important to understand when a food is contaminated with bacteria or viruses, the food will usually smell fine, look safe and taste good but can still make someone very sick.
- 13. 1. Moisten hands with warm water. 2. Apply hand soap. 3. Vigorously rub hands together scrubbing between your fingers, under your fingernails, your forearms, and the back of your hands. You must continue scrubbing for at least 10 – 15 seconds. ( It is the hand soap combine with the scrubbing action that removes the dirt, bacteria, and viruses from your hands. 4. Completely rinse your hands under warm running water for the remaining 5 – 10 seconds. 5. Dry hands with a disposable paper towel. 6. Turn off the faucet with the same paper towel used to dry your hands. It is a good idea to use the paper towel to open the door when leaving the area.
- 14. Teach yourself to be aware of where your hands are at all times. You must wash your hands every time your hands or gloves become dirty or contaminated. Here are some examples of when to wash: when you first arrive at work when you return to work after breaks before you touch food, clean utensils or work surfaces after you touch your face, mouth or hair after covering a sneeze or a cough with your hands after you touch raw eggs, meat, fish, or poultry after you smoke, drink, eat, or handle money after wiping your hands on your clothes or apron after you smoke, drink, eat, or handle money after wiping your hands on your clothes or apron after you touch dirty dishes, garbage, or any other unclean surface after you use the toilet and before you start working with food again
- 16. Temperature Control 1-The Danger Zone Many of the foods you serve are ready-to- eat making it important to prevent the growth of bacteria that may already be in the food. Temperature can be used to control the rapid growth of harmful bacteria. The range of temperatures between 41º F and 135º F is called the Danger Zone. Bacteria grow very quickly in this temperature range. Whenever possible, you must avoid having foods in the danger zone. If you are cooling or heating foods, you must do it in such a way that food passes through the danger zone quickly.
- 18. 2-COLD HOLDING BACTERIA DO NOT GROW WELL AT COLD TEMPERATURES. THIS IS WHY WE STORE POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) IN THE REFRIGERATOR, SALAD BAR, REFRIGERATED DISPLAY CASE, IN ICE OR ANOTHER APPROVED METHOD. COLD FOODS MUST BE HELD AT 41º F OR BELOW. USE A CALIBRATED METAL STEM THERMOMETER TO CHECK THE FOOD’S TEMPERATURE. IF YOU USE ICE TO KEEP THE FOOD COLD ON A SALAD BAR OR FOOD DISPLAY, BE SURE THE ICE COMES UP TO THE LEVEL OF THE FOOD IN THE PAN OR DISH. BE SURE TO REPLACE THE ICE AS IT MELTS. IF THE FOOD TEMPERATURE IS MAINTAINED BELOW 41° F, THEN IT MUST BE DISCARDED AFTER SEVEN (7) DAYS.
- 19. 3- HOT HOLDING HOT COOKED FOODS MUST BE HELD AT 135º F. SOME ESTABLISHMENTS USE A STEAM TABLE, OVEN OR OTHER APPROVED EQUIPMENT TO KEEP THE FOOD HOT. BE SURE TO STIR THE FOOD PERIODICALLY IN A STEAM TABLE TO ENSURE THE FOOD IS MAINTAINED HOT THROUGHOUT.