Chapter 2Chapter 2

Preparing and Serving Safe FoodPreparing and Serving Safe Food

2.1 Foodborne Illness2.1 Foodborne Illness Foodborne illness-Foodborne illness- is carried or transmitted to is carried or transmitted to

people by food.people by food. Negative impact on business:Negative impact on business:

Loss of customer salesLoss of customer sales Loss of prestige/Loss of prestige/reputationreputation Legal suitsLegal suits Increased insurance premiumsIncreased insurance premiums Lower employee moralLower employee moral Employee AbsenteeismEmployee Absenteeism Need for retrainingNeed for retraining EmbarrassmentEmbarrassment

Basics of Good HygieneBasics of Good Hygiene

BacteriaBacteria: invisible, single celled organisms : invisible, single celled organisms that often cause disease.that often cause disease.

Humans carry bacteria – transfer to food can Humans carry bacteria – transfer to food can cause illness.cause illness.

Work when you are healthy and practicing Work when you are healthy and practicing good hygiene can prevent many good hygiene can prevent many foodborne illnessesfoodborne illnesses

Good Personal HygieneGood Personal Hygiene

Bathe dailyBathe daily Wash Wash handshands

thoroughlythoroughly Wear clean Wear clean clothesclothes No jewelry, fingernail No jewelry, fingernail

polish, or false nails!polish, or false nails! Keep hair clean, neat, Keep hair clean, neat,

restrained in a hat or restrained in a hat or hairnethairnet..

Tips for working healthy (p81)Tips for working healthy (p81)

Stay home with fever, vomiting, sneezing Stay home with fever, vomiting, sneezing and coughingand coughing

Let supervisor know if you don’t feel wellLet supervisor know if you don’t feel well Keep medicine away from foodKeep medicine away from food If you have cuts or burns:If you have cuts or burns:

Tell supervisor, work at non food handlingTell supervisor, work at non food handling Clean and bandage woundsClean and bandage wounds Wear disposable glovesWear disposable gloves

Work HealthyWork Healthy

MicroorganismsMicroorganisms- living, single-celled - living, single-celled organisms that cause organisms that cause spoilage and illnessspoilage and illness and can be transferred from and can be transferred from handshands and and surfaces to other food and surfaces.surfaces to other food and surfaces.

HandwashingHandwashing

Water as hot as you can standWater as hot as you can stand 20 second scrub20 second scrub RinseRinse Turn water off using paper towel to touch Turn water off using paper towel to touch

faucetsfaucets Dry thoroughly using disposable towelsDry thoroughly using disposable towels

What is Contamination?What is Contamination?

ContaminationContamination- when harmful things are - when harmful things are present in food, making it unsafe to eat. present in food, making it unsafe to eat. Comes from microorganisms, bacteria and Comes from microorganisms, bacteria and viruses.viruses.

2.6 Cross-contamination2.6 Cross-contamination

Cross-contaminationCross-contamination- happens when - happens when harmful microorganisms are transferred harmful microorganisms are transferred from one surface or food to another, from one surface or food to another, chemicals or physical objects get into the chemicals or physical objects get into the food.food.

2.72.7

Foodborne illness outbreak-Foodborne illness outbreak- a a foodborne illness that affects foodborne illness that affects twotwo or more or more people who have eaten the same food.people who have eaten the same food.

Water and Ice can harbor foodborne Water and Ice can harbor foodborne illness – ice machinesillness – ice machines

Potentially Hazardous Foods-Potentially Hazardous Foods- usually usually moist, moist, high proteinhigh protein foods that have the foods that have the potential to cause a foodborne illness potential to cause a foodborne illness outbreak.outbreak.

Potentially Hazardous FoodsPotentially Hazardous Foods

Milk or milk productsMilk or milk products Shell eggsShell eggs Beef, poultry, pork, lamb, fish, shellfish Beef, poultry, pork, lamb, fish, shellfish

and tofuand tofu Soy protein productsSoy protein products Cooked rice, beans, potatoes or other heat Cooked rice, beans, potatoes or other heat

treated plant foodstreated plant foods

BacteriaBacteria

Bacteria (leading cause of foodborne Bacteria (leading cause of foodborne illness)illness)

Multiply rapidly at favorable temperaturesMultiply rapidly at favorable temperatures Can produce toxins in food that poison Can produce toxins in food that poison

humanshumans Illnesses caused by bacteria are Illnesses caused by bacteria are

salmonella, e-coli, botulism, salmonella, e-coli, botulism, staphylococcal infectionsstaphylococcal infections

VirusesViruses

Need living cells to grow and multiplyNeed living cells to grow and multiply Kills cells in humans and living organisms, then Kills cells in humans and living organisms, then

multiply. Usually spread by poor handwashingmultiply. Usually spread by poor handwashing Do not grow in food, but are carried in food and Do not grow in food, but are carried in food and

waterwater Examples: Hepatitis AExamples: Hepatitis A Viruses are found in water that is not potable. Viruses are found in water that is not potable.

(potable water is filtered and drinkable) and raw (potable water is filtered and drinkable) and raw shellfishshellfish

ParasitesParasites

Parasites are organisms that live inside a Parasites are organisms that live inside a hots.hots.

Trichinella is example – parasite living in Trichinella is example – parasite living in animals such as pigs, deer and game animals such as pigs, deer and game meatmeat

FungiFungi

MoldsMolds in food can cause serious illness in food can cause serious illness Some molds cannot be destroyed by heatSome molds cannot be destroyed by heat Molds that are part of cheese-making process Molds that are part of cheese-making process

are not a health risk – blue cheese, gorgonzola, are not a health risk – blue cheese, gorgonzola, BrieBrie

Yeast Yeast needs sugar and moisture to survive. Can needs sugar and moisture to survive. Can grow in cottage cheese and fruit juices grow in cottage cheese and fruit juices

Signs of yeast spoilage: alcohol smell, bubbles, Signs of yeast spoilage: alcohol smell, bubbles, pink discoloration, slimepink discoloration, slime

ToxinsToxins

ToxinsToxins are poisons are poisons Some are carried in fish – ciguatera toxins Some are carried in fish – ciguatera toxins

and scrombroidand scrombroid Toxins are usually odorlessToxins are usually odorless May not be destroyed by freezing or May not be destroyed by freezing or

cookingcooking

Other ContaminantsOther Contaminants

Chemical ContaminationChemical Contamination Occurs when foreign substances get into Occurs when foreign substances get into

foods – chemicals, cleaning agentsfoods – chemicals, cleaning agents Don’t store chemicals in old food Don’t store chemicals in old food

containerscontainers Keep chemicals in separate area away Keep chemicals in separate area away

from foodfrom food Wash hands after using chemicalsWash hands after using chemicals

Physical ContaminationPhysical Contamination

Items physically contaminate foodItems physically contaminate food Fingernails, jewelry, broken glass, Fingernails, jewelry, broken glass,

toothpicks that are a garnishtoothpicks that are a garnish

F.A.T.T.O.M.F.A.T.T.O.M.

FATTOM-FATTOM- the 6 conditions bacteria needs to grow the 6 conditions bacteria needs to grow Food- bacteria loves moist, high protein foodsFood- bacteria loves moist, high protein foods Acidity- pH level between Acidity- pH level between 4.6 and 7.54.6 and 7.5 Temperature- danger zone is Temperature- danger zone is 41°F-135°F41°F-135°F Time- no more than Time- no more than 44 hours in TDZ above hours in TDZ above Oxygen- most need it, some do not to growOxygen- most need it, some do not to grow Moisture- thrive in Moisture- thrive in moistmoist environments environments

2.9 Temperature Danger Zone2.9 Temperature Danger Zone

Bacteria grows best in a Bacteria grows best in a violation of Time and/or violation of Time and/or Temperature.Temperature.

NO MORE THAN NO MORE THAN 44 HOURS inside the TDZ!!!!HOURS inside the TDZ!!!!

2.10 Thermometers2.10 Thermometers

Infrared thermInfrared therm.- measures temp. using .- measures temp. using infrared technologyinfrared technology..

ThermocouplesThermocouples= uses a metal probe, = uses a metal probe, digital readoutdigital readout

TTITTI- - tagtag attached to shipment attached to shipment box/container that tells the temp.box/container that tells the temp.

BimetallicBimetallic- most - most commoncommon, probe, dial , probe, dial readingreading

2.11 Reading Thermometers2.11 Reading Thermometers

Insert into Insert into thickestthickest part of meat part of meat Do not let it touch the Do not let it touch the containercontainer Hold temperature for Hold temperature for 15 seconds15 seconds

Which of the following is Which of the following is considered a potentially hazardous considered a potentially hazardous

food?food?

A.) High protein, high moistureA.) High protein, high moisture

B.) Foods with a high pH levelB.) Foods with a high pH level

C.) Dry, sugary foodsC.) Dry, sugary foods

D.) Fresh, salty foodsD.) Fresh, salty foods

What are signs that food has been What are signs that food has been spoiled by yeast?spoiled by yeast?

A.) Blue discolorationA.) Blue discoloration

B.) BubblesB.) Bubbles

C.) Crusty surfaceC.) Crusty surface

D.) StickyD.) Sticky

Potable Water isPotable Water is

A.A. Safe to drinkSafe to drink

B.B. Not safe to drinkNot safe to drink

Section 2.2 in textbookSection 2.2 in textbook

HACCP SYSTEMHACCP SYSTEM

2.12 HACCP2.12 HACCP

HHazard azard AAnalysis nalysis CCritical ritical CControl ontrol PPoint- oint- specific points through a food’s specific points through a food’s flowflow where where specific action can be taken to prevent, specific action can be taken to prevent, eliminate, or reduce a food safety hazardeliminate, or reduce a food safety hazard

Was developed for Was developed for NASANASA by the Pillsbury by the Pillsbury corporation in the 1960’s to make sure corporation in the 1960’s to make sure food was safe for astronauts in space.food was safe for astronauts in space.

Principle 1 Conduct a Hazard Principle 1 Conduct a Hazard AnalysisAnalysis

Look at menu items for potential Look at menu items for potential RisksRisks (a (a chance that a condition or set of conditions chance that a condition or set of conditions will lead to a food safety hazard.will lead to a food safety hazard. Examples:Examples: Do recipes have potentially hazardous foods? Do recipes have potentially hazardous foods?

Do employees practice good hygiene? Is food Do employees practice good hygiene? Is food properly stored, cooked and held? Are the properly stored, cooked and held? Are the suppliers reputable?suppliers reputable?

2.13 CCP2.13 CCP

CCPCCP= = CCritical ritical CControl ontrol PPoint- oint- points points where specific action can be taken to where specific action can be taken to eliminate, prevent, or minimize a hazard.eliminate, prevent, or minimize a hazard.

Principle 3 Critical LimitsPrinciple 3 Critical Limits

Critical Limit-Critical Limit- a requirement, such as a requirement, such as temperature, that must be met to prevent temperature, that must be met to prevent or eliminate the hazard or to reduce it to a or eliminate the hazard or to reduce it to a safe level.safe level. Examples:Examples: Wash handsWash hands Wash, rinse, and sanitize food containers and Wash, rinse, and sanitize food containers and

equipmentequipment Cook food thoroughly Cook food thoroughly

Principal 4 Monitoring ProceduresPrincipal 4 Monitoring Procedures

Temperatures of food on a buffet should Temperatures of food on a buffet should be taken every 2 hours and recorded in a be taken every 2 hours and recorded in a log.log.

Principal 5 Corrective ActionsPrincipal 5 Corrective Actions

Examples:Examples: Reheating food to correct temperatureReheating food to correct temperature Rejecting a shipment of foodRejecting a shipment of food

Principal 6 Verification ProceduresPrincipal 6 Verification Procedures

Check to see if the HACCP system in Check to see if the HACCP system in place is working.place is working.

Avoid Avoid Dry Labs-Dry Labs- when someone enters a when someone enters a temperature in the record or log book temperature in the record or log book without actually taking the measurement of without actually taking the measurement of the temperature.the temperature.

Principle 7: Record Principle 7: Record Keeping/DocumentationKeeping/Documentation

Very valuable if a foodborne illness should Very valuable if a foodborne illness should occur.occur.

Examples:Examples: Keep HACCP recipes up to dateKeep HACCP recipes up to date Monitor temps regularlyMonitor temps regularly Use bound notebooks and written logsUse bound notebooks and written logs

What does a HACCP flowchart What does a HACCP flowchart show?show?

A.) Specific job tasks of employeesA.) Specific job tasks of employees

B.) Corrective actions to be takenB.) Corrective actions to be taken

C.) Flow of food through an establishmentC.) Flow of food through an establishment

D.) Key food preparation skillsD.) Key food preparation skills

Which of the following is NOT a Which of the following is NOT a way to identify hazards:way to identify hazards:

A.) Measure temperatures and test foodA.) Measure temperatures and test food

B.) Observe employees in actionB.) Observe employees in action

C.) Keep a personal food diaryC.) Keep a personal food diary

D.) Study your recipesD.) Study your recipes

A critical control point is the point A critical control point is the point in a recipein a recipe

A.) when ingredients are addedA.) when ingredients are added

B.) Where measures can be applied to prevent B.) Where measures can be applied to prevent hazardshazards

C.) Where food is tastedC.) Where food is tasted

D.) When chemically contaminated food is D.) When chemically contaminated food is foundfound

A Critical Control Point is the point A Critical Control Point is the point in a recipe:in a recipe:

A.A. When ingredients are addedWhen ingredients are added

B.B. Where measures can be applied to Where measures can be applied to prevent hazardsprevent hazards

C.C. Where food is tastedWhere food is tasted

D.D. When chemically contaminated food is When chemically contaminated food is foundfound

Which of the following is NOT a Which of the following is NOT a way to identify hazards:way to identify hazards:

Measure temperatures and test foodMeasure temperatures and test food Observe employees in actionObserve employees in action Keep a personal food diaryKeep a personal food diary Study your recipesStudy your recipes

What does a HACCP flowchart What does a HACCP flowchart show?show?

A.A. Specific job tasks of employeesSpecific job tasks of employees

B.B. Corrective actions to be takenCorrective actions to be taken

C.C. Flow of food through an establishmentFlow of food through an establishment

D.D. Key food preparation skillsKey food preparation skills

2.3 Flow of Food2.3 Flow of Food

Flow of Food-Flow of Food- the route food takes on its the route food takes on its way to being servedway to being served

Flowchart for Clam ChowderFlowchart for Clam ChowderExhibit 2.22 page 103Exhibit 2.22 page 103

How many CCP’s are in the HACCP How many CCP’s are in the HACCP system for this particular recipe?system for this particular recipe?

55

ReceivingReceiving

Food service establishments have the Food service establishments have the right to refuse a food shipment in order to right to refuse a food shipment in order to avoid potentially hazardous foods.avoid potentially hazardous foods.

Canned GoodsCanned Goods

Damaged cans risk Damaged cans risk BotulismBotulism, a deadly , a deadly bacteria found in improperly canned foods.bacteria found in improperly canned foods.

Receiving Dry GoodsReceiving Dry Goods

Keep receiving area clean, pest free and Keep receiving area clean, pest free and well lit.well lit.

Schedule deliveries during non-busy hours Schedule deliveries during non-busy hours only.only.

FIFOFIFO

FIFO (first in, first outFIFO (first in, first out)- method of stock )- method of stock rotation and storage that uses older items rotation and storage that uses older items before new ones.before new ones.

Storage TemperaturesStorage Temperatures

Dry temperature storage is 50°F- 70°F Dry temperature storage is 50°F- 70°F with Humidity kept between 50 to 60 with Humidity kept between 50 to 60 percent.percent.

Thawing FoodThawing Food

In refrigerator- thaw raw food on shelves In refrigerator- thaw raw food on shelves UNDERUNDER cooked foods, meats on the cooked foods, meats on the bottom.bottom.

Running Water- avoid splashing water on Running Water- avoid splashing water on other food, sanitize sink afterwards.other food, sanitize sink afterwards.

Microwave- only if they are cooked right Microwave- only if they are cooked right away.away.

In cooking- good for burgers and shrimpIn cooking- good for burgers and shrimp

Internal Cooking Temps.Internal Cooking Temps.

Microwave- let Microwave- let food stand 2 food stand 2 minutes after minutes after cookingcooking

Highlight “Poultry Highlight “Poultry 165°F”, “Beef 165°F”, “Beef 155°F”, and “Fish 155°F”, and “Fish 145°F”145°F”

Holding Hot/Cold FoodHolding Hot/Cold Food

Read guidelines aloud on your notes The Read guidelines aloud on your notes The health of our guests depend on it!health of our guests depend on it!

Page 113 textbookPage 113 textbook

Cooling Food QuicklyCooling Food Quickly

The FDA recommends cooling food from The FDA recommends cooling food from 135°F to 70°F within 2 hours and from 135°F to 70°F within 2 hours and from 70°F to 41°F in an additional 4 hours for a 70°F to 41°F in an additional 4 hours for a total of 6 hours cooling time.total of 6 hours cooling time.

Reheating FoodReheating Food

Use thermometers to check the internal Use thermometers to check the internal temps of food within 2 hours of reheating temps of food within 2 hours of reheating before serving. before serving.

If it cannot be reheated to a safe temp in 2 If it cannot be reheated to a safe temp in 2 hours, discard it.hours, discard it.

Serving Food SafelyServing Food Safely

Check temps of food every 4 hoursCheck temps of food every 4 hours Use sneeze guards on buffetsUse sneeze guards on buffets Use clean plates with additional trips to a Use clean plates with additional trips to a

buffet bar.buffet bar.

Serving Food SafelyServing Food Safely

Rule of Thumb-Rule of Thumb- Do not touch the Do not touch the part of a serving part of a serving utensil, glass, dish utensil, glass, dish that the customer’s that the customer’s mouth will touch.mouth will touch.

2.4 A Clean and Sanitary Kitchen2.4 A Clean and Sanitary Kitchen

Vocabulary:Vocabulary: CleanClean IPM – Integrated Pest ManagementIPM – Integrated Pest Management Master cleaning scheduleMaster cleaning schedule SanitarianSanitarian SanitarySanitary

2.32 2.32

CleanClean- free of visible dirt, - free of visible dirt, soil, dirt or food waste. soil, dirt or food waste. MUST BE DONE FIRST!MUST BE DONE FIRST!

SanitizeSanitize- reducing the - reducing the number of microorganisms number of microorganisms on a surface to a safe level. on a surface to a safe level. DONE AFTER CLEANING DONE AFTER CLEANING AND RINSING!AND RINSING!

2.33 Sanitizing Manually2.33 Sanitizing Manually

You must always WASH, You must always WASH, RINSE, and SANITIZE for RINSE, and SANITIZE for 30 SECONDS, then Air Dry 30 SECONDS, then Air Dry using the 3 compartment using the 3 compartment sink!sink!

By hand, use 1 capful of By hand, use 1 capful of bleach to ½ bucket of bleach to ½ bucket of warm water using the red warm water using the red buckets.buckets.

2.34 Sanitizing by Machine2.34 Sanitizing by Machine

First, SCRAPE,SCRAPE, SCRAPE off First, SCRAPE,SCRAPE, SCRAPE off food iems.food iems.

Load all items in the same direction on the Load all items in the same direction on the racksracks

Close door firmly, run machine on AUTO, Close door firmly, run machine on AUTO, 2 or 4 minute cycle.2 or 4 minute cycle.

DO NOT OPEN THE DOOR during a DO NOT OPEN THE DOOR during a cycle, you will get burned!cycle, you will get burned!

2.35 Storing Chemicals2.35 Storing Chemicals

Keep Chemicals in the Laundry RoomKeep Chemicals in the Laundry Room Do not “spray” any chemical in the labDo not “spray” any chemical in the lab

2.36 Equipment2.36 Equipment

Should always be stainless steelShould always be stainless steel Should be Should be unplugged unplugged before cleaningbefore cleaning

Master Cleaning ScheduleMaster Cleaning Schedule

Master cleaning schedule-Master cleaning schedule- a schedule or a schedule or chart showing a cleaning program listing chart showing a cleaning program listing what is to be cleaned, who is to clean it, what is to be cleaned, who is to clean it, how it is to be clean, and how often it is to how it is to be clean, and how often it is to be cleaned.be cleaned.

Handling GarbageHandling Garbage

NeverNever throw any item into a garbage throw any item into a garbage container that does container that does notnot have a liner. Get have a liner. Get a bag and put it in the can first!a bag and put it in the can first!

Integrated Pest Management-Integrated Pest Management- a system a system to prevent, control, or eliminate pest to prevent, control, or eliminate pest infestation.infestation.

Sanitation InspectionSanitation Inspection

SanitarianSanitarian- a person trained in sanitation - a person trained in sanitation principles and methods as well as public principles and methods as well as public health. Employed by the state and local health. Employed by the state and local health departments.health departments.