1. 1.1 Sanitary Food Handling
Chapter 1 – Sanitation
9.0
PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT
12.0
EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY
15.0
APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES
1.1 Sanitary Food Handling

2. Biological Hazards
Bacteria – single celled LIVING organisms (The volume/type of bacteria will determine how sick you get.
Viruses – living cells, need a host
Parasites – multi-celled organisms larger than bacteria/viruses (roundworms, tapeworms)
Fungi – organisms (mold, yeast), can produce toxins, gases

3. Look at p. 8-9 in text…. Which bacteria is often in reheated foods?
What disease can be caused by “dented” cans?
Which bacteria is from fecal contamination?
When looking at the list of FOODS, which nutrient is in most of the foods?

4. Answers…… Which bacteria is often in reheated foods? SALMONELLA
What disease can be caused by “dented” cans? BOTULISM
Which bacteria is from fecal contamination? E-COLI
When looking at the list of FOODS, which nutrient is in most of the foods? PROTEIN

5. Look at p. 10 in text…. Which parasite is sometimes in pork?
What temp do you cook shrimp?
How can you prevent
mold on grains & nuts?
4. Which parasite is
killed by freezing?

6. Look at p. 10 in text….
Which parasite is sometimes in pork? TRICHINELLA
What temp do you cook shrimp? SHELLFISH over 150 degrees (Fish is over 140 degrees)
How can you prevent mold on grains & nuts? KEEP DRY
Which parasite is killed by freezing? ANISAKIDAE (roundworms)

7. FAT – TOM – conditions good for PATHOGENS (organisms that produce disease
Food
Acidity
Temperature
Time
Oxygen
Moisture

8. Sources of Contamination
DIRECT Contamination
Food already contaminated –
must be properly
STORED
COOKED
SERVED
CROSS
Contamination
Food is SAFE then comes in contact with a Biological, Physical, or Chemical
contaminate during storage, cooking or service.

9. Danger Zone !
Why do you think chefs rapidly cool food to below 41 degrees in preparation for storage?
Because bacteria grow very fast and live in warm temps.( degrees)

10. What are 3 types of hazards that can contaminate foods?
CHECK- UP ……
What are 3 types of hazards that can contaminate foods?

11. CHECK- UP …… 1. Biological 2. Physical 3. Chemical What are 3
types of hazards
that can
contaminate foods?
1. Biological
2. Physical
3. Chemical

12. Hand Washing p
How?
When?
With Gloves?
How often?
Why?

13. Grooming Clean uniform Put on at work No “apron” wiping towel
Hair restraint
Jewelry/watches are a source of bacteria

14. Bandage over cuts w/ gloves
Personal Hygiene
Don’t work if sick
Trim Nails
No Polish
Minimal Make-up
Bandage over cuts w/ gloves

15. Cleaning & Sanitizing
Cleaning – removing soil and grease, sweeping
Sanitizing – AFTER cleaning
Sanitize with HEAT (over 180 degrees) or CHEMICALS (p. 17)
Manually – 3 compartment sink – wash,rinse,sanitize
With Gloves?
How often?
Why?

16. Water Disposal Recycling Pest Control
Get rid of Trash Quickly – so it doesn’t mix with the food
Most garbage should be emptied every 4 hours.
Pests-mice, flies, roaches, mosquitos carry pathogens
Shut off places pests enter.
Clean & wipe crumbs/surfaces
Cover & store properly – off the ground
Pesticides by professionals.

17. CHECK- UP …… Cleaning – removing soil and grease
What is the
difference between
cleaning and
sanitizing?
Cleaning – removing soil and grease
Sanitizing – AFTER cleaning -- with HEAT or CHEMICALS