American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section One Unit 2 Sanitation and Food Safety

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Wash your hands Cleaning vs. sanitizing Proper sanitation methods Deterring pest infestation Proper thawing methods for frozen foods Critical Control Points Safe working principles Fire safety

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Bacteria Critical control points Cross contamination Danger zone Hazard Analysis Critical Control Point (HACCP) Sanitizing

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sanitation Cleanliness is essential for food safety – clean as you work and use clean work areas at all times Fundamental rules include: Clean uniform & apron Keep hair restrained Keep fingernails short and without nail polish No jewelry or bandages Don’t work when sick

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Washing Having clean hands is critical to food safety Always wash your hands: Prior to starting work Prior to entering kitchen After using the bathroom After sneezing, eating, drinking, or smoking After handling unclean equipment or garbage Between tasks

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Washing (continued) Always wear disposable gloves whenever: Handling ready-to-eat foods Handling foods that will not be cooked prior to serving Change gloves After sneezing, eating, drinking, or smoking After handling dirty equipment or garbage Between tasks

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hand Washing (continued) Follow these tips for proper hand washing: Use hot running water Not only hands, but forearms Use anti-bacterial soap Lather for 20 seconds Use scrub brush for nails Scrub between fingers Rinse with warm water Dry hands with a disposable towel or dryer

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Cleaning vs. Sanitizing Different processes with different functions Cleaning is removing all visible food waste from surfaces of equipment, utensils, etc. Sanitizing is destroying disease-causing organisms that may be present after cleaning Both are necessary for food safety Clean first, then sanitize

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Cleaning Method Scrape and spray dirty surfaces Pre-spray items Wash with cleaning agent in water at 110°F (43°C) minimum, removing all food particles Rinse with warm water Sanitize

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Sanitizing Method Chemicals (bleach or sanitizing solution) Heat (hot water or steam) Food preparation surfaces and equipment need chemical sanitizers Always air dry completely after sanitizing

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Food Preparation All foods should be handled and cleaned properly Always rinse fruits and vegetables Keep peels, skins, and other unusable trimmings away from edible portions Always clean and sanitize cutting board and knife between tasks

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pest Control Rodents and insects thrive on diets rich in grains and flour Pests cause: Disease Ruined commodities Pests need: Food Water Secure place to live

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Pest Control (continued) Keep pests out of your kitchen by: Inspecting deliveries for evidence of pests Not accepting product that looks suspicious Storing food and paper a minimum of 6 inches from floors and walls Rotating stock regularly Always cleaning up spills and crumbs immediately Using pest barriers

14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Food Safety Foodborne hazards consist of the following: Biological – natural disease agents that cause most foodborne illnesses Chemical – natural or man-made toxic or poisonous substances Physical – foreign objects (either natural or man-made)

15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Biological Hazards Natural disease agents, including: Bacteria – single-celled microscopic organisms (e. coli) – most common Viruses – human disease agents (Hepatitis A) Parasites – microscopic animals that live off of other animals Fungi - molds

16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Chemical Hazards © Microsoft Corporation 1987-present Natural toxins or food allergens Shellfish Peanuts/legumes Milk/eggs Wheat proteins Toxic chemicals Cleaning solutions Bleach Pesticides

17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Physical Hazards Usually caused by poor food handling practices, from the farm all the way to the baker, including: Glass Metal shavings Jewelry Toothpicks Bandages Hair

18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Receiving and Storage Every time food products are handled, there is the possibility of compromising food safety When receiving or moving product, always: Check for cleanliness Maintain temperature Check the expiration date Keep adequate storage areas clean and organized Remove goods from shipping boxes immediately and recycle unused boxes

19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Refrigeration / Freezers Temperature is the most important factor in deterring the growth of bacteria Cooked food to be stored must be cooled: From 135°F (57°C) to 70°F (21°C) within 2 hours From 70°F (21°C) to 41°F (5°C) within 6 hours

20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Refrigeration / Freezers (continued) General rules: Check thermometers on a regular basis to ensure proper operation Clean regularly Proper maintenance First in, first out Cold temperatures do not kill bacteria or viruses, they just retard growth

21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Refrigeration Safe temperature range = 36°F (2°C) to 40°F (4°C) Do not combine cooked and uncooked food in the same container Store cooked food above raw foods

22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Freezers Safe temperature range = -1°F (-18°C) to 0°F (-17°C) Do not overload a freezer with items to freeze Rotate stock Package to prevent freezer burn

23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Food Handling Thawing frozen foods Best to thaw in refrigerator (but slow) Place in cool water bath Microwave Serving hot foods Keep above 135°F (57°C) Food danger zone = 41°-135°F (5°-57°C)

24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Hazard Analysis Critical Control Point (HACCP) © Microsoft Corporation 1987-present Follow the food through its preparation to identify steps where contamination may occur HACCP Principles Hazard Analysis Critical Control Points Critical Limits Monitoring Procedures Corrective Actions Verification Procedures Documentation

25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Bakeshop Safety Most common accidents are slips/falls, cuts, and burns Common sense goes a long way Planning work tasks helps prevent accidents Communicate Use the proper equipment and keep it maintained Get first aid training

26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Fire Safety Develop a fire safety plan Know where fire extinguishers are located Test automatic systems (if feasible) Keep exit paths clear Use the appropriate fire extinguisher for the fire: Class A – Common combustibles (paper, cardboard, etc.) Class B – Flammable liquids (oil, grease, etc.) Class C - Electrical

27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Fire Safety (continued) Fire Triangle – Eliminate one and the fire will not burn Example:Smother a grease fire by covering the pan with its lid (eliminate oxygen) Fuel Heat Oxygen

28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Cleanliness is the fundamental requirement for food safety Always wash your hands Clean and sanitize equipment, utensils, etc. Avoid cross contamination Inspect for pest infestations regularly Microorganisms cannot be detected by smell, taste, or appearance Proper food storage is mandatory – “first in, first out”

29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary (continued) Keep food out of the food temperature danger zone of 41°-135°F (5°-57°C) Most workplace accidents are simple carelessness Use common sense when working with knives or hot substances Develop a fire safety plan with emergency numbers Keep fire extinguishers handy, and make sure everyone knows how to use them

30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises Demonstration of hand washing techniques Demonstration of sanitizing techniques Inspection for pest control Demonstration of frozen food thawing techniques Perform an HACCP review Demonstration of bakeshop safety Demonstration of fire extinguisher use

31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed Hand soap Sanitizing spray Kitchen towels Pans Fire extinguisher