Presentation is loading. Please wait.

Presentation is loading. Please wait.

Safety & Sanitation Notes vices/health/ehs/foodsafety/FoodWor ker.aspx 1.

Similar presentations


Presentation on theme: "Safety & Sanitation Notes vices/health/ehs/foodsafety/FoodWor ker.aspx 1."— Presentation transcript:

1 Safety & Sanitation Notes vices/health/ehs/foodsafety/FoodWor ker.aspx 1

2 Food Workers Cards ONLINE u Go thru the tutorial then take the test u Pay the fee of $10 online (all goes to Washington State Health department) u Print a copy of the card twice u You keep one copy of your card u Bring me a copy of your card for credit u https://www.foodworkercard.wa.gov/language.h tml https://www.foodworkercard.wa.gov/language.h tml u Only Wa. State cards accepted 2

3 What is wrong with this picture? 3

4 HACCP u Hazard Analysis and Critical Control Point u This system involves looking at food production processes to see where hazards can occur u Local, state, and federal guidelines u Hazard Analysis & Critical Control Points (HACCP) Hazard Analysis & Critical Control Points (HACCP) 4

5 Putting out the FIRE! Dump baking soda on top Cover pan with a lid Use the Fire Extinguisher Do NOT use water! 5

6 Personal Hygiene u Physical care and maintenance –keep hands clean at all times (hot, soapy water) t 20 seconds of washing with seconds of scrubbing –Handle food only as required t No bare hand contact with ready-to-eat foods in restaurants is allowed t Barriers: Must use gloves, tongs, utensils or tissues t No nail polish or artificial nails without gloves 6

7 Hand Washing u WASH HANDS THOROUGHLY u Hot water, soap, disposable/paper towel u Every time you: take out the garbage, use the bathroom, touch raw meat, etc… 7

8 Personal Hygiene cont… –Never work with open cuts or sores –Don’t cough, spit or sneeze near food –Control hair –Keep utensils and appliances clean 8

9 Basic Safety: at the Grocery Store u Watch the “sell by” or “used by” dates u Be sure the package is as it should be (no holes, temp., etc…) u Keep meats in separate plastic bags u Select perishable foods last 9

10 Basic Safety: Home Storage u Put perishable foods away promptly u Place meats in the coldest part of the refrigerator (lowest shelf) u Space items so air can circulate in the refrigerator or freezer 10

11 Basic Safety: Meat Storage Timeline u In the refrigerator u Raw beef steaks, raw roasts and deli meats –3 to 5 Days u Raw ground meat, poultry and fish –1 to 2 days 11

12 Basic Safety: Freezing & Defrosting u Rewrap or over-wrap meat with freezer bags or freezer paper u Thawing food needs to be done in the refrigerator (place in a dish to prevent juices form dripping onto other foods) u For quick thawing use the microwave, but use immediately u Do NOT defrost on the kitchen counter or in warm water 12

13 Basic Safety: Food Preparation u Keep everything that touches food CLEAN! u Keep juices from raw meat from coming into contact with other foods u Use separate cutting boards for raw meats and cooked or ready to eat foods –Prevents cross contamination u Sanitize and rinse off surfaces u Wash all produce (veggies & fruits) –Running cold water with manual agitation or scrubbing 13

14 Basic Safety: Food Preparation u Marinating: use a non-metallic container (acids used will cause a chemical reaction leaching metal into the food) u Be careful not to re-contaminate cooked meat with sauces or a brush used with raw meats u Do not use a marinade which has been in contact with raw meat without first bringing it to a boil for at least one minute 14

15 Safety Temperatures 15

16 Temperatures- Fahrenheit u 250* - Canning u 212* - Boiling u 165* - Most bacteria is destroyed u 140* - top of danger zone u 41* - bottom of danger zone u 32* - Refrigerator (32-38*) u 0* - Freezer 16

17 Controlling Bacteria u Temperature control –growth stops completely at 0* F –bacteria grows slowly below 41* F –growth is minimal at 140* F –bacteria is destroyed at 165* F or above –growth is most rapid between 41* and 140* 17

18 Basic Safety: Cooking u Ground Meat 155* F u Ground Poultry 165* F (Juices should run clear) u Use a meat thermometer, don’t let it touch bone or fat for an accurate reading u Reheat leftovers (or previously cooked foods) to at least 165 degrees u Internal temperature for doneness: Beef t Medium Rare 150* t Medium 160* t Well Done 170* 18

19 19 Poultry and Stuffing: 165º F Pork: 145º F Beef, Lamb and Seafood: 145º F Rare Beef: 140º F Hamburger (ground beef): 155º F Reheat all meats to 165º F or hotter

20 Transporting food u Precautions to follow: –Keep containers clean and tightly sealed –Use containers designed to maintain proper temperature (cold food=41* or below & hot food=above 140*) –Don’t let food sit out for more than 2 hours –Protect displayed food and discard leftover displayed food 20

21 Sanitation &Bacteria 21

22 Sanitation u Bacteria –single-celled microorganisms that live in soil, water, organic matter or the bodies of plants and animals and receive their nourishment by supplying their own food, absorbing organic matter, or obtaining food from their host, which they usually injure. 22

23 Causes of Food Poisoning u Yeast contamination –common in high acidic foods (orange juice & tomato mixtures) u Bacterial growth –common in low acidic foods (meats) u Mold –Breads 23

24 Bacteria Continued…. u Food poisoning is an illness you get by eating contaminated food. u Food is contaminated if there is something in it which shouldn’t be there u Causes extreme illness and death (extreme cases) u Bacteria can’t move by themselves - needs a vehicle like your hands u Rapid growth in favorable environment: warm temp., moist area, available food supply 24

25 F.A.T T.O.M u Food: carbohydrates and proteins u Acidity: neutral or slightly acidic –Not crackers (alkaline) or lemons (highly acidic) u Temperature: grows danger zone 41 to 140 u Time: potentially hazardous if in the danger zone for more than 2 hours u Oxygen: some need it, some do not u Moisture: required to grow 25

26 4 C’s of Food Safety Clean Cook Combat Cross Contamination Chill 26

27 Destroying Bacteria u Chemical agents –Germicides t carbolic acid, iodine, chlorine, formaldehyde –Disinfectant - used to kill disease-producing organisms only (409, bleach, Lysol) –Antiseptic - milder and used to treat a wound and inhibit growth of disease organisms (Neosporin) –Preservative - chemical used in food to retard the growth of bacteria that causes spoilage - extended shelf life (in lunch meat) 27

28 Symptoms of Food Poisoning u Abdominal Pain – stomach-ache u Diarrhea – ‘the runs’ u Vomiting – being sick u Nausea – the feeling of sickness u Fever – a raised temperature u Symptoms vary depending on the type of food poisoning and can last for days 28

29 Food-Borne Diseases u Botulism –Bacteria spores that are always around in soil & water –Grows best in anaerobic conditions (low oxygen) –Common in improperly canned foods t Low acid vegetables (beans, carrots, peas) –Symptoms develop in hours –The poison attacks the nervous system –Causes double vision, trouble swallowing & breathing without treatment it can cause death 29

30 Danger Signs! u Bulging can u Milky liquid when you open the can u Dented can u Off odor u What to do: don’t try it! Throw it away or return to the store & notify the company. 30

31 Campylobacter u Found in raw poultry and meat u Illness caused by small numbers of bacteria u Symptoms: –Fever –Headache –Abdominal pain –Diarrhoea u Can last for 10 days 31

32 Food-Borne Diseases u Salmonella –Cycles through the environment via the intestinal tracts of animals & humans –Commonly found in raw or undercooked foods –Caused by contaminated red meat, poultry & eggs or cross-contamination –Causes illness 8-48 hours after contact lasting up to 8 days –Through cooking kills salmonella 32

33 Food-Borne Diseases u Hepatitis A –A virus causing inflammation of the liver –Contaminated food –Must get a gamma globulin shot within hours of contact for immunization –Best way to prevent = Wash Your Hands! 33

34 Food-Borne Diseases u Staphylococcus (Staph) –A organism that is the leading cause of food poisoning –Lives in our noses and on skin –Grows rapidly at warm temp. producing a toxin –Causes nausea, vomiting & diarrhea 2-6 hours after eating contaminated food –Lasts 1-2 days 34

35 Food-Borne Diseases u Clostridium Perfringens –Present in the environment (soil, intestines & sewage) –Anaerobic (little to no oxygen) –Causes diarrhea & gas pains 8-24 hours later –“Cafeteria Germ” because it strikes food served in quantity and left for long periods of time. –Symptoms: gas pain, diarrhea, nausea –Can be fatal 35

36 Food-Borne Diseases u E. coli –Transmitted by inadvertent contact with fecal matter during processing of animal foods or improper food handling. –Prevent by t Cooking meat to proper temperatures t Consuming pasteurized milk and juices t Washing fruits and vegetables t Washing hands 36

37 E. coli u Found in the gut of animals and humans u Transmitted by inadvertent contact with fecal matter during processing of raw meat or improper food handling u E Coli 0157 is found in raw & undercooked meats, raw vegetables u Can survive refrigeration and freezing u Prevent by cooking meat to proper temperatures, consuming pasteurized milk and juices, washing fruits and vegetables, washing hands u Symptoms: –Diarrhea –Can be fatal –Can take up to 5 days for symptoms to show 37

38 Food-Borne Diseases u Trichinosis –disease affecting animals, contracted often to humans through infected pork (can be destroyed by heating meat to 145*) 38

39 Food-Borne Diseases u Listeria or Listeriosis –Can be found in raw & cooked meat, poultry, seafood, salads & sandwiches. –Frequent food carriers include unpasteurized dairy products (soft cheeses), meat pates and processed meats. –Prevention: avoid unpasteurized milk products & cook meats to proper temperature. Also follow proper sanitation procedures. –The bacteria can grow slowly at refrigerator temp. so reheat leftovers thoroughly 39

40 Review Items for Test 65 Questions: T/F, Multi. Choice, Matching u Basic Safety Guidelines –Read through notes & study guide –EX: Putting out a grease fire u Thermometer temperatures & effects on bacteria u Refrigerator Temperatures for raw beef, poultry and fish (holding time) u Food-born diseases from notes and worksheet –Types, time they last, effects & prevention u Danger Zone and 2 hour rule u Cross contamination 40

41 Food Safety Quiz u –Click educators and interactive quiz 41

42 Kitchen Safety 42

43 Preventing Chemical Poisonings u Children are especially susceptible u Keep products in a locked cabinet u Keep in original containers u Don’t rely on safety caps; kids can open them u Read warning labels 43

44 44 Preventing Cuts u Keep knives sharp u Use knives properly u Use knives for intended purposes u Wash and store knives properly u Story can opener

45 Preventing Burns and Fires u Use pot holders u Turn pan handles in u Avoid steam burns, lift lids away u Microwaves heat unevenly- hot spots u Never leave pans on the stove unattended u Clean grease from exhaust fans u Install smoke alarms u Keep a fire extinguisher 45

46 Preventing Falls u Don’t stand on chairs u Use a stool u Wait for floors to dry u Wipe up spills quickly u Don’t leave floors cluttered u Rugs need to be secured 46

47 Preventing Electrical Shock u Never stand on a wet floor while using electrical appliances u Don’t touch switches, outlets, plugs with wet hands u Don’t run cords under or over rugs u Don’t use extension cords u Don’t overload outlets 47

48 Preventing Choking u Chew food thoroughly u Avoid talking and laughing while eating u Give children small pieces of food to eat 48

49 Abdominal Thrust u Procedure used to save chocking victims u Exerting pressure on the victim’s abdomen u Causes trapped food to be expelled u Someone who can breathe or talk is not chocking 49


Download ppt "Safety & Sanitation Notes vices/health/ehs/foodsafety/FoodWor ker.aspx 1."

Similar presentations


Ads by Google