Presentation on theme: "Sanitation In an Industrial Kitchen Student Need-to-know Information."— Presentation transcript:
Sanitation In an Industrial Kitchen Student Need-to-know Information
Role of the Public Health Inspector They are employed by your local health unit to: inspect food premises examine records close a food premise investigate complaints educate people other public health matters
Premises awaiting First FoodCheck Peel Inspection Premises in substantial Compliance with the Food Premises Regulation Minor non-compliance Reinspection at next Scheduled inspection Disclosure Signs
Significant non-compliance With the Food Premises Regulation Threat to food safety with reinspection within 72 hours Immediate health hazard observed in the premises. Reinspection on a daily basis
MICROORGANISMS NEED… 1. Food Hazardous – protein moist Non-Hazardous – low in protein, dry, high acid 2. Temperature Danger Zone 3. Time Bacteria double every 10 – 20 minutes. Maximum amount of time in the danger zone is 2 hours.
SAFE FOOD TEMPERATURES -18 o C (0 o F) Freezer Temperature 4 o C (40 o F) Refrigerator Temp. 60 o C (140 o F) Hot Holding Temperature 74 o C (165 o F) Cooking /Temperature Max. time in Danger Zone = 2 hrs DANGER ZONE 4 o C (40 o F) to 60 o C (140 o F)
How does time affect bacteria? Bacteria double in number every 10 to 20 minutes in the temperature danger zone. 00:00 = 1
CROSS CONTAMINATION Cross contamination means something that is already contaminated transfers that contamination to a food This can happen in 3 ways: 1) food to food cross contamination 2) equipment to food cross contamination 3) people to food cross contamination
PREVENTING CROSS-CONTAMINATION… PREVENTING CROSS-CONTAMINATION… Prevent food-to-food cross contamination by: storing food correctly Prevent equipment-to- food cross contamination by: cleaning and sanitizing Prevent people to food cross-contamination by: practicing good hygiene
The Greatest Reason for Foodborne Illness is … Other causes of foodborne illness: Cross contamination Poor hygiene Improper cleaning & sanitizing of food contact surfaces UNSAFE FOOD TEMPERATURES
INTERNAL COOKING TEMPERATURES How do you know when meat & poultry are cooked? The safest way to know when meat and poultry are cooked is by checking the internal temperature. Food can look done but not have reached a hot enough temperature to kill bacteria.
Safe Ways to Defrost Potentially Hazardous Foods Microwave Refrigerator Cold running water
REHEATING/HOT HOLDING Remember to keep hot foods hot! At 60°C or hotter Reheat food to its original cooking temperature as quickly as possible, then keep in a hot holding unit at 60°C or hotter
COOLING Cool foods as quickly as possible by: Cooling smaller batches Using shallower aluminum or stainless steel pans Ice baths Remember to keepcold foods cold! at 4°C or colder
REVIEW QUESTIONS What temperature is the danger zone? 4°C - 60°C
What do microorganisms need to live and grow? 1) Food 2) Warm temperatures 3) Time
What type of law is the Food Premises Regulations? Provincial
What do you use this to check the internal temperature of food? An internal probe thermometer.
RECEIVING Food must be from government inspected sources Keep receipts Check all deliveries for signs of spoilage, damage, dirt, insects and rodents Check the temperature of hazardous foods
MILK and DAIRY PRODUCTS All milk and milk products must be pasteurized, which means it has been heated to kill pathogens Milk must be delivered at a temperature of 4°C or colder and well before the best before date Creamers and milkettes must be kept refrigerated.
EGG and EGG PRODUCTS Eggs must be clean, uncracked, grade A and received refrigerated at 4°C or less They must be delivered well before the use by or best before date Ungraded and cracked eggs are not permitted in food service establishments because they are a source of salmonella
DRY STORAGE Foods in dry storage must be: - kept covered to prevent contamination - stored in its original, unopened container - stored in a clean, covered, labelled container Dried fruits, cereals, grains, sugar, flour and rice must be received in dry, unbroken packaging Check for dampness, mould, holes and tears in packaging
SAFE STORAGE Practice the FIFO method of stock rotation: First In First Out Dry foods must also be stored food 15cm off the floor, because: 1. it is the law 2. makes it easier to clean the floor 3. makes it easier to see insects and rodents
HACCP H azard A nalysis C ritical C ontrol P oint A food safety inspection system that review all food handling process in a food business. Also called an audit. Purpose - Identify poor food handling processes -Make corrections to the processes Goal - Prevent foodborne illness -Make the safest food possible
HACCP cont… The HACCP system breaks a recipe into steps from receiving to service Identifies critical control points Sets food safety standards and corrective actions for each step in the recipe Helps to: find problems, correct problems and educate staff
PERSONAL HYGIENE Remember the safest way to prevent people- to-food cross contamination is to practice good personal hygiene Practice hand washing in a separate hand washing basin If you are sick, do not work with food Avoid: coughing near food, smoking near food, putting fingers in mouth, nose, hair; sneezing near food, scratching ; chewing gum
CLEANING & SANITIZING Post a cleaning schedule What is to be cleaned When it is to be cleaned Who is responsible What to use How to clean and sanitize For sanitizing surfaces, cutting boards, equipment and dishcloths: add 5ml of bleach to 750ml of water Replace wiping cloths and sponges on a regular basis Mix a fresh batch of sanitizing solution each day Put in a labeled spray bottle for easy use
DISHWASHING When using a mechanical dishwasher: Wash temperature is 60 o C - 71 o C (140 o F-160 o F) Sanitizing Rinse temperature High temperature dishwasher is 82 o C (180 o F) for at least 10 seconds. Hot water is used for the sanitizing rinse. Low temperature dishwasher is 24 o C (75 o F) for at least 45 seconds. Chemicals are added.
SANITIZE IN THE 3rd SINK FOR AT LEAST 45sec Use clean hot water at least 77 o C (170 o F) OR Chlorine bleach at least 100 ppm OR Quaternary ammonium (quats) at least 200 ppm OR Iodine at least 25 ppm Bleach