Presentation on theme: "ProStart Chapter 2 Year One"— Presentation transcript:
1ProStart Chapter 2 Year One Preparing and Serving Safe Food
2Foodborne Illness Illness carried or transmitted to people by food. Outbreak: 2 or more people get sickafter eating the same food.
3Impact on Restaurant Loss of customers and sales Loss of prestige and reputationNegative media exposureLegal suits resulting in lawyer & court costsIncreased insurance premiumsLowered employee moraleEmployee absenteeismStaff retraining
4MicroorganismsLiving, single-celled, organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces.=
5MicroorganismsBacteria: multiply rapidly in food, produce toxins in foods.Virus: do not grow in food, but transported on food.Parasites: organisms that need to live inside a host to survive.Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.Toxins: carried by some fish.
6FATTOM Barriers to Bacterial Growth FoodAAcidityHigh AcidityGoodTTemperature41-135Danger ZoneTime4 hoursOOxygenMost Need ItMMoisture
10How do Food Handlers Contaminate Food?? Having a foodborne illnessHaving woundsHaving contact with a person who is illTouching hair, face, bodyTouching anything that may contaminate their handsHaving symptoms of illnessEating, drinking, smoking or chewing gum while preparing or serving food
12When microorganisms are transferred from one surface to another. #5 Cross ContaminationWhen microorganisms are transferred from one surface to another. #5Prevention:Sanitize workstation, cuttingboards and utensils.2. Don’t allow ready-to-eat food totouch surfaces that have touchedraw meat, seafood & poultry.3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.
14Hazard Analysis Critical Control Point HACCPHazard Analysis Critical Control Point
15The Seven HACCP Principles 1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.4. Monitor CCP – who and how oftenTake corrective action – heat food, throw out, rejectshipmentVerify that the system works – check logs,observe employeesEstablish procedures for record keeping anddocumentation
16Free of visible soil, such as dirt, dust and food waste. Clean vs. SanitaryFree of visible soil, such as dirt, dust and food waste.Reducing the number of microorganisms on a clean surface to safe levels.