Presentation on theme: "1.1 Sanitary Food Handling"— Presentation transcript:
1 1.1 Sanitary Food Handling Chapter 1 – Sanitation9.0PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT12.0EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY15.0APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES1.1 Sanitary Food Handling
2 Biological HazardsBacteria – single celled LIVING organisms (The volume/type of bacteria will determine how sick you get.Viruses – living cells, need a hostParasites – 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…. Which bacteria is often in reheated foods? What disease can be caused by “dented” cans?Which bacteria is from fecal contamination?When looking at the list of FOODS, which nutrient is in most of the foods?
4 Answers…… Which bacteria is often in reheated foods? SALMONELLA What disease can be caused by “dented” cans? BOTULISMWhich bacteria is from fecal contamination? E-COLIWhen looking at the list of FOODS, which nutrient is in most of the foods? PROTEIN
5 Look at p. 10 in text…. Which parasite is sometimes in pork? What temp do you cook shrimp?How can you preventmold on grains & nuts?4. Which parasite iskilled by freezing?
6 Look at p. 10 in text….Which parasite is sometimes in pork? TRICHINELLAWhat temp do you cook shrimp? SHELLFISH over 150 degrees (Fish is over 140 degrees)How can you prevent mold on grains & nuts? KEEP DRYWhich parasite is killed by freezing? ANISAKIDAE (roundworms)
7 FAT – TOM – conditions good for PATHOGENS (organisms that produce disease FoodAcidityTemperatureTimeOxygenMoisture
8 Sources of Contamination DIRECT ContaminationFood already contaminated –must be properlySTOREDCOOKEDSERVEDCROSSContaminationFood is SAFE then comes in contact with a Biological, Physical, or Chemicalcontaminate 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 What are 3 types of hazards that can contaminate foods? CHECK- UP ……What are 3 types of hazards that can contaminate foods?
11 CHECK- UP …… 1. Biological 2. Physical 3. Chemical What are 3 types of hazardsthat cancontaminate foods?1. Biological2. Physical3. Chemical
12 Hand Washing pHow?When?With Gloves?How often?Why?
13 Grooming Clean uniform Put on at work No “apron” wiping towel Hair restraintJewelry/watches are a source of bacteria
14 Bandage over cuts w/ gloves Personal HygieneDon’t work if sickTrim NailsNo PolishMinimal Make-upBandage over cuts w/ gloves
15 Cleaning & SanitizingCleaning – removing soil and grease, sweepingSanitizing – AFTER cleaningSanitize with HEAT (over 180 degrees) or CHEMICALS (p. 17)Manually – 3 compartment sink – wash,rinse,sanitizeWith Gloves?How often?Why?
16 Water Disposal Recycling Pest Control Get rid of Trash Quickly – so it doesn’t mix with the foodMost garbage should be emptied every 4 hours.Pests-mice, flies, roaches, mosquitos carry pathogensShut off places pests enter.Clean & wipe crumbs/surfacesCover & store properly – off the groundPesticides by professionals.
17 CHECK- UP …… Cleaning – removing soil and grease What is thedifference betweencleaning andsanitizing?Cleaning – removing soil and greaseSanitizing – AFTER cleaning -- with HEAT or CHEMICALS