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Chapter 1 – Sanitation 1.1 Sanitary Food Handling 9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT 12.0 EXAMINE FOOD-BORNE.

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Presentation on theme: "Chapter 1 – Sanitation 1.1 Sanitary Food Handling 9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT 12.0 EXAMINE FOOD-BORNE."— Presentation transcript:

1 Chapter 1 – Sanitation 1.1 Sanitary Food Handling 9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT 12.0 EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY 15.0 APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES

2 Biological Hazards Bacteria – single celled LIVING organisms (The volume/type of bacteria will determine how sick you get. Viruses – living cells, need a host Parasites – multi-celled organisms larger than bacteria/viruses (roundworms, tapeworms) Fungi – organisms (mold, yeast), can produce toxins, gases

3 Look at p. 8-9 in text…. 1.Which bacteria is often in reheated foods? 2.What disease can be caused by “dented” cans? 3.Which bacteria is from fecal contamination? 4.When looking at the list of FOODS, which nutrient is in most of the foods?

4 Answers…… 1.Which bacteria is often in reheated foods? SALMONELLA 2.What disease can be caused by “dented” cans? BOTULISM 3.Which bacteria is from fecal contamination? E-COLI 4.When looking at the list of FOODS, which nutrient is in most of the foods? PROTEIN

5 Look at p. 10 in text…. 1.Which parasite is sometimes in pork? 2.What temp do you cook shrimp? 3.How can you prevent mold on grains & nuts? 4. Which parasite is killed by freezing?

6 Look at p. 10 in text…. 1.Which parasite is sometimes in pork? TRICHINELLA 2.What temp do you cook shrimp? SHELLFISH over 150 degrees (Fish is over 140 degrees) 3.How can you prevent mold on grains & nuts? KEEP DRY 4.Which parasite is killed by freezing? ANISAKIDAE (roundworms)

7 FAT – TOM – conditions good for PATHOGENS (organisms that produce disease Food Acidity Temperature Time Oxygen Moisture

8 Sources of Contamination DIRECT Contamination Food already contaminated – must be properly STORED COOKED SERVED CROSS Contamination Food is SAFE then comes in contact with a Biological, Physical, or Chemical contaminate during storage, cooking or service.

9 Danger Zone ! Why do you think chefs rapidly cool food to below 41 degrees in preparation for storage? Because bacteria grow very fast and live in warm temps.( degrees)

10 CHECK- UP …… What are 3 types of hazards that can contaminate foods?

11 CHECK- UP …… What are 3 types of hazards that can contaminate foods? 1. Biological 2. Physical 3. Chemical

12 Hand Washing p How? When? With Gloves? How often? Why?

13 Grooming Clean uniform Put on at work No “apron” wiping towel Hair restraint Jewelry/watches are a source of bacteria

14 Personal Hygiene Don’t work if sick Trim Nails No Polish Minimal Make-up Bandage over cuts w/ gloves

15 Cleaning & Sanitizing Cleaning – removing soil and grease, sweeping Sanitizing – AFTER cleaning Sanitize with HEAT (over 180 degrees) or CHEMICALS (p. 17) Manually – 3 compartment sink – wash,rinse,sanitize With Gloves? How often? Why?

16 Water Disposal Recycling Pest Control Get rid of Trash Quickly – so it doesn’t mix with the food Most garbage should be emptied every 4 hours. Pests-mice, flies, roaches, mosquitos carry pathogens Shut off places pests enter. Clean & wipe crumbs/surfaces Cover & store properly – off the ground Pesticides by professionals.

17 CHECK- UP …… What is the difference between cleaning and sanitizing? Cleaning – removing soil and grease Sanitizing – AFTER cleaning -- with HEAT or CHEMICALS


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