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Safety & Sanitation Notes

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Presentation on theme: "Safety & Sanitation Notes"— Presentation transcript:

1 Safety & Sanitation Notes
Notes will be graded and information will show up on the test. If you need help with notes this PowerPoint will be posted online or come in and get a hard copy to study with.

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

3 What is wrong with this picture?

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

5 Putting out the FIRE! Dump baking soda on top Cover pan with a lid
Use the Fire Extinguisher Do NOT use water! Point out where the fire extinguishers are in the room. Demonstrate where the baking soda is and how to put out a fire. Discuss how to put out a fire if inside the oven: cover the vent and don’t open the door, lack of oxygen will put out the fire.

6 Personal Hygiene Physical care and maintenance
keep hands clean at all times (hot, soapy water) 20 seconds of washing with seconds of scrubbing Handle food only as required No bare hand contact with ready-to-eat foods in restaurants is allowed Barriers: Must use gloves, tongs, utensils or tissues No nail polish or artificial nails without gloves Define ready-to-eat foods: foods that do not have to be cooked before they are served Examples: Subway, Chipotle, sandwiches, salads, etc… Discuss the importance of barriers and items to use: tongs, spoons, scoops, gloves, tissues, etc….

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

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 Discuss how these apply in your lab area: wear gloves if you have a cut – some items we use will really hurt you or could make it become infected. (lemons or chicken) Show how to cover your cough and then wash your hands Bring in a hair tie to hold your hair back: finding a string of hair in your omelet is gross! Show how to clean appliances: large mixers need to clean base, blenders too

9 Basic Safety: at the Grocery Store
Watch the “sell by” or “used by” dates Be sure the package is as it should be (no holes, temp., etc…) Keep meats in separate plastic bags Select perishable foods last Check the dates before you buy: also look for holes or temperature. Control the juices of meat, look up and grab the plastic bags Define perishable: food that will go bad when it is at room temperature (select meats, dairy and frozen items last) So it is out of it’s temperature for as short as possible.

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

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

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

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

14 Basic Safety: Food Preparation
Marinating: use a non-metallic container (acids used will cause a chemical reaction leaching metal into the food) Be careful not to re-contaminate cooked meat with sauces or a brush used with raw meats 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

15 Safety Temperatures

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

17 Controlling Bacteria 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*

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

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 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

21 Sanitation &Bacteria

22 Sanitation 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.

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

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

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

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

27 Destroying Bacteria Chemical agents Germicides
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)

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

29 Food-Borne Diseases Botulism
Bacteria spores that are always around in soil & water Grows best in anaerobic conditions (low oxygen) Common in improperly canned foods 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

30 Danger Signs! Bulging can Milky liquid when you open the can
Dented can Off odor What to do: don’t try it! Throw it away or return to the store & notify the company. This is information specifically on the danger signs to watch for with Botulism.

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

32 Food-Borne Diseases 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

33 Food-Borne Diseases 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!

34 Food-Borne Diseases 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

35 Food-Borne Diseases 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

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

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

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

39 Food-Borne Diseases 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

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

41 Food Safety Quiz www.homefoodsafety.org
Click educators and interactive quiz

42 Kitchen Safety

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

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

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

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

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

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

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


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