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 testPay the fee of $10 online (all goes to Washington State Health department)Print a copy of the card twiceYou keep one copy of your cardBring me a copy of your card for credithttps://www.foodworkercard.wa.gov/language.htmlOnly Wa. State cards accepted
4 HACCP Hazard Analysis and Critical Control Point This system involves looking at food production processes to see where hazards can occurLocal, state, and federal guidelinesHazard Analysis & Critical Control Points (HACCP)
5 Putting out the FIRE! Dump baking soda on top Cover pan with a lid Use the Fire ExtinguisherDo 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 scrubbingHandle food only as requiredNo bare hand contact withready-to-eat foods in restaurants is allowedBarriers: Must use gloves, tongs, utensils or tissuesNo nail polish or artificial nails without glovesDefine ready-to-eat foods: foods that do not have to be cooked before they are servedExamples: 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 towelEvery time you: take out the garbage, use the bathroom, touch raw meat, etc…
8 Personal Hygiene cont… Never work with open cuts or soresDon’t cough, spit or sneeze near foodControl hairKeep utensils and appliances cleanDiscuss 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 handsBring 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” datesBe sure the package is as it should be (no holes, temp., etc…)Keep meats in separate plastic bagsSelect perishable foods lastCheck the dates before you buy: also look for holes or temperature.Control the juices of meat, look up and grab the plastic bagsDefine 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 promptlyPlace 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 refrigeratorRaw beef steaks, raw roasts and deli meats3 to 5 DaysRaw ground meat, poultry and fish1 to 2 days
12 Basic Safety: Freezing & Defrosting Rewrap or over-wrap meat with freezer bags or freezer paperThawing 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 immediatelyDo 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 foodsUse separate cutting boards for raw meats and cooked or ready to eat foodsPrevents cross contaminationSanitize and rinse off surfacesWash 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 meatsDo not use a marinade which has been in contact with raw meat without first bringing it to a boil for at least one minute
16 Temperatures-Fahrenheit 250* - Canning212* - Boiling165* - Most bacteria is destroyed140* - top of danger zone41* - bottom of danger zone32* - Refrigerator (32-38*)0* - Freezer
17 Controlling Bacteria Temperature control growth stops completely at 0* Fbacteria grows slowly below 41* Fgrowth is minimal at 140* Fbacteria is destroyed at 165* F or abovegrowth 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 readingReheat leftovers (or previously cooked foods) to at least 165 degreesInternal temperature for doneness: BeefMedium Rare 150*Medium 160*Well Done 170*
19 Poultry and Stuffing: 165º F Pork: 145º FBeef, Lamb and Seafood: 145º FRare Beef: 140º FHamburger (ground beef): 155º FReheat all meats to 165º F or hotter
20 Transporting food Precautions to follow: Keep containers clean and tightly sealedUse 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 hoursProtect displayed food and discard leftover displayed food
22 SanitationBacteriasingle-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 contaminationcommon in high acidic foods (orange juice & tomato mixtures)Bacterial growthcommon in low acidic foods (meats)MoldBreads
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 thereCauses extreme illness and death (extreme cases)Bacteria can’t move by themselves - needs a vehicle like your handsRapid 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 acidicNot crackers (alkaline) or lemons (highly acidic)Temperature: grows danger zone 41 to 140Time: potentially hazardous if in the danger zone for more than 2 hoursOxygen: some need it, some do notMoisture: required to grow
26 4 C’s of Food SafetyCleanCookCombat CrossContaminationChill
27 Destroying Bacteria Chemical agents Germicides carbolic acid, iodine, chlorine, formaldehydeDisinfectant - 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-acheDiarrhea – ‘the runs’Vomiting – being sickNausea – the feeling of sicknessFever – a raised temperatureSymptoms 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 & waterGrows best in anaerobic conditions (low oxygen)Common in improperly canned foodsLow acid vegetables (beans, carrots, peas)Symptoms develop in hoursThe poison attacks the nervous systemCauses double vision, trouble swallowing & breathing without treatment it can cause death
30 Danger Signs! Bulging can Milky liquid when you open the can Dented canOff odorWhat 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 bacteriaSymptoms:FeverHeadacheAbdominal painDiarrhoeaCan last for 10 days
32 Food-Borne Diseases Salmonella Cycles through the environment via the intestinal tracts of animals & humansCommonly found in raw or undercooked foodsCaused by contaminated red meat, poultry & eggs or cross-contaminationCauses illness 8-48 hours aftercontact lasting up to 8 daysThrough cooking kills salmonella
33 Food-Borne Diseases Hepatitis A A virus causing inflammation of the liverContaminated foodMust get a gamma globulin shot within hours of contact for immunizationBest way to prevent = Wash Your Hands!
34 Food-Borne Diseases Staphylococcus (Staph) A organism that is the leading cause of food poisoningLives in our noses and on skinGrows rapidly at warm temp. producing a toxinCauses nausea, vomiting & diarrhea 2-6 hours after eating contaminated foodLasts 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, nauseaCan 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 byCooking meat to proper temperaturesConsuming pasteurized milk and juicesWashing fruits and vegetablesWashing 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 handlingE Coli 0157 is found in raw & undercooked meats, raw vegetablesCan survive refrigeration and freezingPrevent by cooking meat to propertemperatures, consuming pasteurizedmilk and juices, washing fruits andvegetables, washing handsSymptoms:DiarrheaCan be fatalCan 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 GuidelinesRead through notes & study guideEX: Putting out a grease fireThermometer temperatures & effects on bacteriaRefrigerator Temperatures for raw beef, poultry and fish (holding time)Food-born diseases from notes and worksheetTypes, time they last, effects & preventionDanger Zone and 2 hour ruleCross contamination
41 Food Safety Quiz www.homefoodsafety.org Click educators and interactive quiz
43 Preventing Chemical Poisonings Children are especially susceptibleKeep products in a locked cabinetKeep in original containersDon’t rely on safety caps; kids can open themRead warning labels
44 Preventing Cuts Keep knives sharp Use knives properly Use knives for intended purposesWash and store knives properlyStory can opener
45 Preventing Burns and Fires Use pot holders Turn pan handles in Avoid steam burns, lift lids awayMicrowaves heat unevenly- hot spotsNever leave pans on the stove unattendedClean grease from exhaust fansInstall smoke alarmsKeep a fire extinguisher
46 Preventing Falls Don’t stand on chairs Use a stool Wait for floors to dryWipe up spills quicklyDon’t leave floors clutteredRugs need to be secured
47 Preventing Electrical Shock Never stand on a wet floor while using electrical appliancesDon’t touch switches, outlets, plugs with wet handsDon’t run cords under or over rugsDon’t use extension cordsDon’t overload outlets
48 Preventing Choking Chew food thoroughly Avoid talking and laughing while eatingGive children small pieces of food to eat
49 Abdominal Thrust Procedure used to save chocking victims Exerting pressure on the victim’s abdomenCauses trapped food to be expelledSomeone who can breathe or talk is not chocking