Food Safety and Sanitation

Providing consumers with ______________ is the food handler’s ______________ responsibility. Unfortunately, ______________ are also the primary cause of food-related illnesses.

Sanitation  _____________________________ _____________________________ _____________________________ _____________________________ _____________________________

Contamination  ______________  Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi  ______________  Caused by chemical substances, especially ______________, _____________ &_____________  ______________  Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter

Contamination Occurs in Two Ways  ______________ contamination  The contamination of raw foods in their natural setting or habitat  ______________  The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

Biological Contaminants  Microorganisms  Single-celled organisms as well as tiny plants and animals that can be seen only through a ______________

______________

Bacterial Illness  ______________ Certain bacteria produce toxins; the toxins can poison the consumer  ______________ Occurs when live pathogenic bacteria are ingested  ______________ Living organisms are ingested; they then produce toxins

Would You Rather… A Penny a day X 2  1 Penny  2 Penny  4 Penny  … $1,000,  A Million bucks

A Penny a day… ______________ 1x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2 x2x2x2x2x2x2=

Bacteria Need…  ______________

Temperature  The ______________ factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by ______________

Temperature Danger Zone

Time

Moisture  Bacteria need ______________ to live  Bacteria growth is halted but not killed in dehydrated foods  When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous

Acid/Alkali Balance  Bacteria are affected by the pH of their environment  They can survive in a wide range of pH levels  They prefer a neutral environment with a pH of

Atmosphere  Aerobic  Thrive on ______________  Anaerobic  Cannot survive in the presence of ______________

Parasites  Tiny organisms that depend on nutrients from a ______________ host to complete their life cycle  Trichinosis  Anisakiasis  Cyclospora

Viruses  ______________ the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses  Hepatitis  Norwalk  Foot and mouth disease

Fungi  Plants ranging from single- celled organisms to giant mushrooms  ______________

Contaminants  ______________  Used in growing the food supply  ______________  Cleaners, polishes, pesticides and abrasives  ______________  Lead, mercury, copper, zinc and antimony

Cross-Contamination  _____________________________ _____________________________ _____________________________ _____________________________ _____________________________

Reducing Cross- Contamination  ______________

Hand Washing  Use ______________ water  Apply ______________ soap  Rub hands and forearms briskly with lather for at least ______________ seconds  Scrub between ______________ and clean ______________ with a clean nail brush  Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another seconds; rinse again  Dry hands with a ______________ using the towel to turn off the water; discard the towel in a trash receptacle

Three-Compartment Sink Procedure

Pest Management  Build them out of your facility  Create an environment in which they cannot find food, water or shelter  Rely on professional extermination

FIFO  ______________

HACCP  An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations  ______________

HACCP System Flowchart