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Chapter 2 Sanitation Sanitary Food Handling Receiving Foods and HACCP.

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Presentation on theme: "Chapter 2 Sanitation Sanitary Food Handling Receiving Foods and HACCP."— Presentation transcript:

1 Chapter 2 Sanitation Sanitary Food Handling Receiving Foods and HACCP

2 Food-safety system: … to reduce or eliminate risk of hazards Standards set by –FDA (Food and Drug Administration) set national sanitation standards –State and local standards H- A- C- P- Hazardous Analysis of Critical Control Points

3 Inspections –Food-safety audit by local health department –Inspected areas Foods and supplies Grooming and hygiene of staff Temperatures for holding/serving Cleaning and sanitation Water supply Waste disposal Pest control The HACCP System

4 7-step system for food safety Step 1: Conduct a Hazard Analysis –Examine flow of food –Watch for possible points of contamination –Of particular concern: perishable goods Step 2: Determine Critical Control Points –Specific points during food handling can cause health risk –Examples: temperatures for storing, holding, cooking, serving

5 Step 3: Establish Critical Limits –Measurements of time/temperature that indicate when food is at risk and needing corrective action –Limits established by local health department or food-service establishment Step 4: Establish Monitoring Procedures –Enter accurate measurements of time/temperature in log book –Determine what is measured, how often, and by whom Sec. 1

6 Step 5: Identify Corrective Actions –Bring food to a safe temperature –Discard food held at an unsafe temperature for too long Step 6: Establish Procedures for Record- Keeping and Documentation –Time/temperature logs, checklists, Easy-to-understand format The HACCP System

7 Step 7: Develop a Verification System –Have someone double-check the recorded information to verify the system Time/temperature measurements might not be accurate Forms might be too difficult Person recording information might need more direction The HACCP System

8 The flow of food….. The route from the point of receiving to time it is served. Learn where risks might be. Purchasing – must be from approved source– (why we can’t bring in food to sell to others) Receiving– then it is restaurant responsibility.

9 Perishable Goods Stored in refrigerator - meats,milk – Be sure the foods come in at a safe temperature. Stored in freezer – come in completely frozen – no rips/tears (ice crystals mean it has started to thaw)

10 Perishable Goods – flour, tea, sugar, rice, pasta Arrive well-wrapped, no rips/tears – cans should have no bulges, dents, rust, leaks. Reject food if not clean, intact or at the right temperature. Storing – avoid cross-contamination & spoilage (Store using FIFO)

11 Ideal Storage Temperatures – the temperature that is the safest and will give best quality Meat & Poultry – 32-26 degrees Fish & Shellfish – 30-34 degrees Eggs – 33-38 degrees Dairy Products – 36-41 degrees Produce (refrigerated) – 32-50 degrees

12 Cooking Food Safely Clean/sanitize thermometers after every use. Colored cutting boards? P. 24 Take food from refrigerator < hour. Use sanitizer solution (with single use towel) Bring food quickly to safe temperature Don’t mix leftovers with new foods. Stir & rotate food frequently if in microwave

13 Beef (rare) – 140 degrees Roasts – 145 Ham – 155 Fish, Pork, Beef steaks – 145 Ground Meat - 155 Poultry, stuffed meat - 165

14 Cooling Food Safely Depend on a thermometer One-Stage Method – cool below 41 degrees within 4 hours. Two-Stage Method – cool below 70 degrees within 2 hours---then cool below 41 degrees within another 4 hours. (total < 6 hours)

15 Thawing Foods Safely Never leave out at room temp. Use thawed foods as soon as possible. Thaw: 1) IN REFRIGERATOR – best but slowest method – use bottom shelf in a container 2) UNDER RUNNING WATER – water is <70 degrees, sanitize sink afterwards 3) IN THE MICROWAVE – for individual portions

16 SERVING Foods Safely – the final step Holding – steam tables / refrigerator ( 140) – use thermometer Discard food if in DANGER ZONE > 4 hours (time temperature abused food) Reheating – frequently causes food illness. Reheat > 165 degrees for 15 seconds within 2 hour period.

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