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ProStart Chapter 2 Year One

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Presentation on theme: "ProStart Chapter 2 Year One"— Presentation transcript:

1 ProStart Chapter 2 Year One
Preparing and Serving Safe Food

2 Foodborne Illness Illness carried or transmitted to people by food.
Outbreak: 2 or more people get sick after eating the same food.

3 Impact on Restaurant Loss of customers and sales
Loss of prestige and reputation Negative media exposure Legal suits resulting in lawyer & court costs Increased insurance premiums Lowered employee morale Employee absenteeism Staff retraining

4 Microorganisms Living, single-celled, organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces. =

5 Microorganisms Bacteria: 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.

6 FATTOM Barriers to Bacterial Growth
Food A Acidity High Acidity Good T Temperature 41-135 Danger Zone Time 4 hours O Oxygen Most Need It M Moisture

7 Potentially Hazardous Foods

8 Other Hazards? Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc) Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

9 Best way to keep food safe
Personal Hygiene

10 How do Food Handlers Contaminate Food??
Having a foodborne illness Having wounds Having contact with a person who is ill Touching hair, face, body Touching anything that may contaminate their hands Having symptoms of illness Eating, drinking, smoking or chewing gum while preparing or serving food

11 Proper Hand Washing Techniques Watch this…

12 When microorganisms are transferred from one surface to another. #5
Cross Contamination When microorganisms are transferred from one surface to another. #5 Prevention: Sanitize workstation, cutting boards and utensils. 2. Don’t allow ready-to-eat food to touch surfaces that have touched raw meat, seafood & poultry. 3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.

13 FIFO When storing Food First In First Out

14 Hazard Analysis Critical Control Point
HACCP Hazard Analysis Critical Control Point

15 The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way 2. 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 often Take corrective action – heat food, throw out, reject shipment Verify that the system works – check logs, observe employees Establish procedures for record keeping and documentation

16 Free of visible soil, such as dirt, dust and food waste.
Clean vs. Sanitary Free of visible soil, such as dirt, dust and food waste. Reducing the number of microorganisms on a clean surface to safe levels.

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