1. Chapter 6: Food Safety & Sanitation
Preventing Food Bourne Illness

2. Key Terms

3. Preventing Foodborne Illness
There are three main ways to prevent foodborne illness:
Personal Hygiene
Consists of the actions a person takes to keep his or her body and clothing clean and to remove pathogens
Sanitation
Consists of the actions taken to prevent and control disease
Proper Food Handling
Cleaning is the physical removal of dirt and food from surfaces
Sanitizing is the treatment of a clean surface with chemicals or heat to reduce the number of disease-causing microorganisms to safe levels

4. Employee Practices
One of the most common sources of food contamination is the hospitality employee.
Employee practices that prevent foodborne illness are generally called personal hygiene.
Good personal hygiene include:
Stay home when sick
Keep fingernails short
Wash hands properly
Wash hands frequently
Bathe daily
Wear clean clothing
Do not wear jewelry
Keep hair restrained
Control sweat
Use gloves when directed
Use sanitary serving methods

5. Stay Home When Sick
Food service employees should never be on duty when they have diseases that can be transmitted through direct contact with food or other persons
Employees who show signs of illness should be reassigned or sent home
Signs of illness include:
Fever
Sneezing
Coughing
Vomiting
Diarrhea
Oozing burns and cuts

6. Keep Fingernails Short
Fingernails should be:
Trimmed
Filed
Maintained
This ensures that hand washing will effectively remove soil and bacteria from under and around them.

7. Wash Hands Properly
Hands easily pick up contaminants, such as bacteria from unclean surfaces, chemicals from cleaning products, or bacteria from the nose or mouth
There should be hand washing stations which include
Hot water
Cold water
Soap or detergent

8. Wash Hands Properly Proper hand washing includes;
Vigorously rub surfaces of hands for 20 seconds
Clean under fingernails using a brush
Dry hands with a single paper towel

9. Wash Hands Frequently
Hands should be washed whenever you touch an unclean surface
Hands should be washed:
After using the restroom
Sneezing
Nose blowing
Wiping away sweat
Touching hair
Working with raw foods
Touching dirty surfaces

10. Bathe Daily Personal cleanliness is important
Lack of personal cleanliness can;
Offend customers
Cause illnesses
Contaminate food or food surfaces

11. Wear Clean Clothing Employees should always wear clean work clothes
Dirty clothing presents two problems:
Odor
Contamination by bacteria
Dirt can enter the business on an employee’s shoes or clothing
Ordinary dirt contains many microorganisms from sewage, fertilizer, or street dirt

12. Do Not Wear Jewelry
Jewelry should never be worn during food production or dishwashing
The following items can collect dirt and cause foodborne illness:
Rings
Watches
Bracelets
Necklaces
Earrings

13. Keep Hair Restricted
Caps, nets, or other hair restraints should be worn to prevent hair from falling into food
Hair should be kept clean
Dirty hair harbors pathogens and microorganisms

14. Control Sweat Another common source of contamination is sweat.
Food handlers should be careful not to drip sweat onto equipment or into food products
A food contact surface is a surface that comes in contact with food.

15. Use Gloves When Directed
Many foodservice operations require the wearing of disposable gloves during food preparation or service
Bare hands can harbor bacteria
Gloves should be changed after every possible contamination
Hands must be washed before gloves are put on

16. Use Sanitary Serving Methods
All tableware and serving utensils must be handled in a sanitary way
Do not touch the eating surfaces of tableware when setting tables or when handling and storing utensils
Never touch food contact surfaces

17. Food Sources & Storage
Food and beverage businesses buy food products from many different sources
Once the food is purchased, it must be shipped to the restaurant, then stored

18. Sources Each food source (supplier) has workers who handle food
Each of these places might cause contamination in the food they sell
Food sources must be reliable

19. Shipping
Reliable suppliers keep food products separate from general supplies during shipping
Reliable suppliers also:
Protect food packages from becoming damaged or torn
Ship products in vehicles that are clean

20. Storage
Food must be properly stored to prevent spoilage and contamination
The most important rule of storage is first in, first out (FIFO)
Store food in approved areas
Protect food from:
Dust
Flies
Rodents
Toxic materials
Unclean equipment

21. Rodent & Insect Control
Pests such as rodents and insects can cause serious problems for restaurants
Insects and rodents can contaminate food, spread diseases, and destroy your property
Major ways to control pests are through:
Good housekeeping
Preventing entry
Proper disposal of trash
Use pesticides as a last resort

22. Equipment, Utensils, and Surfaces
Equipment includes all the devices used to prepare food
Utensil are all the small pieces of equipment used in the kitchen, plus all the items used to serve food to guests, including plates, glasses, and silverware

23. Construction
The Food and Drug Administration (FDA) has set standards for equipment and utensils
The purpose of the standards is to make sure that the equipment and utensils are easy to clean and sanitize and safe to use

24. Cleaning vs. Sanitizing
Cleaning is the physical removal of soil and food residues from surfaces of equipment, utensils, tables, and floors
Sanitizing is the treatment of a surface with chemicals or heat to reduce the number of disease-causing organisms to safe levels

25. Dishwashing
Dishwashing is one of the most important jobs in the food and beverage business
The purpose of dishwashing is to clean and sanitize equipment, dishware, and utensils
Dishwashing is a two-part process:
Clean
Sanitize

26. Food Handling
Food handling most often refers to procedures that prevent the growth of bacteria in foods
The two basic rules of food handling are:
Keep cold foods cold
Keep hot foods hot
A holding unit is a piece of equipment that holds food at a specific temperature
A thermometer is a tool for measuring temperature
A thermostat is an automatic device that regulates the temperature of a piece of equipment

27. Preparing Raw Food Cross-contamination can occur when:
Raw food is placed on a surface, then cooked food is placed on the same surface
Cross-contamination takes place from:
Food to food transfer
Surface to surface transfer
Food to surface transfer
Not washing hands after handling each item

28. Preparing Raw Food
Raw food often has small amounts of pathogens and other contaminants
Raw fruits and vegetables often have soil on them
Soil contains many microorganisms
A major danger when handling raw food is cross-contamination
Cross-contamination is the transfer of microorganisms from one food item to another

29. Cooking The first goal of cooking is to make it appetizing
The second goal of cooking is to destroy pathogens or reduce them to safe levels
The FDA temperature recommendations are minimum temperature and amount of time the food must be held

30. Cooking Minimum Internal Temperature Minimum Holding Time
FDA Minimum Internal Food Temperature
Food
Minimum Internal Temperature
Minimum Holding Time
Beef, Pork, Fish
145°F
15 seconds
Ground Meats, Sausage
155°F
Poultry, Stuffed Meats, Stuffed Pasta, Stuffing, Casseroles
165°F

31. Procedures to Prevent Cross-Contamination
Thoroughly clean raw food
Wash all fruits and vegetables
Prepare raw seafood, poultry, and meat on surfaces and with utensils that can be sanitized
Do not handle raw foods, including eggs, then touch cooked or foods that will not be cooked
Do not let raw foods drip on cooked foods in the refrigerator

32. Cooling, Thawing, & Reheating
Cooling, thawing, and reheating are processes that take time and require food to go through the temperature danger zone
Special precautions must be taken to reduce the growth of bacteria during cooling, thawing, and reheating

33. Cooling, Thawing, & Reheating
Process
Precautions
Steps
Cooling
Cool as quickly as possible
1. Place food in a clean stainless steel container
2. Place container in cold water or ice bath
3. Stir food during cooling
4. Cool until food reaches 40°F
Thawing
Keep food from reaching and staying in the temperature danger zone
Options
* Thaw in original wrapper in the refrigerator
* Thaw in original wrapper under cold running water in a sink
* Thaw in microwave
Reheating
Bring to 165°F as quickly as possible
Reheat only enough food to meet needs
Reheat liquids over direct heat
Reheat solid foods in a convection oven
Small portions can be reheated in a microwave
Never use a steam table to reheat foods.

34. Holding
Holding can be defined as keeping potentially hazardous foods out of the temperature danger zone during the period while the food is waiting to be served to guests.
Safe handling for cold foods requires that they must be kept at 40°F or below
Safe holding for hot foods requires that they must be kept at 140°F or above after cooking

35. THE END