1. Sanitation & Foodborne Illness

2. Hazards from the Environment:
Biological
Chemical
Physical
Biological: tiny forms of life that you can’t always see, taste, or smell.
Bacteria
viruses
parasites
Fungi
these forms of life are everywhere. Sometimes they are harmless, but some cause illness. They are called pathogens.
Chemical: Chemicals in your operation an contaminate food.
Cleaners
Sanitizers
Polishes
Physical:
Some occur naturally in food: bones, and fruit pits.
Usually physical hazards occur when objects fall into food. Metal shavings, staples, dirt, glass.
Bandages, jewelry.
Some operations use brightly colored bandages. This makes it easy to spot them if they drop in food.

3. Sanitation Rules:
Always wash hands for a minimum of 20 seconds with hot soapy water. 3

4. Wash your hands:
BEFORE Cooking
DURING Cooking 4

5. Wash your hands after: Going to the bathroom Sneezing Coughing
Changing Diapers
Feces (poop) from people or animals is an important source of germs like Salmonella, E. coli O157, and norovirus that cause diarrhea, and it can spread some respiratory infections like adenovirus and hand-foot-mouth disease. These kinds of germs can get onto hands after people use the toilet or change a diaper, but also in less obvious ways, like after handling raw meats that have invisible amounts of animal poop on them. A single gram of human feces—which is about the weight of a paper clip—can contain one trillion germs 1. Germs can also get onto hands if people touch any object that has germs on it because someone coughed or sneezed on it or was touched by some other contaminated object. When these germs get onto hands and are not washed off, they can be passed from person to person and make people sick.

6. Wash your hands BEFORE & AFTER:

7. ServSafe Quiz Poor Personal Hygiene Cross-Contamination
Time-Temperature Abuse
Poor-Cleaning & Sanitizing
Pages 1-2 & 2-4
ServSafe pg. 1-2
&

8. Hand washing Sink vs. Dishwashing Sink
SafeServ Pg. 2-5

9. Wash the dishes in the following order:
a. Glassware
b. Silverware/Flatware
c. Dishware
d. Pots and Pans

10. Washing Dishes: 1.Rinse and scrape any food left on dishes
2. Fill one sink with hot soapy water
3. Fill the other sink with plain hot water
4. Wash dishes in soapy water, then rinse all soap away in the plain hot water
5. Place dishes in dish rack or dry with a clean towel

11. ServSafe Quiz
Page 5-9

12. Work Surfaces: Keep all work surfaces clean
Disinfect work surfaces to prevent cross-contamination

13. Cross-Contamination:
Spread of harmful bacteria from one food to another
Never place cooked food on a plate which has previously held raw meat, poultry or seafood
Always wash hands, cutting boards and utensils with hot , soapy water after they come in contact with raw meat, poultry or seafood
Factors Affecting Microbial Growth
  Many factors affect bacterial growth but the most important ones are:
Water -- Bacteria need water to dissolve the food they use for energy and growth. Water allows the food to get into the cells, is used for the many chemical reactions necessary for life and growth, and allows waste products to escape.
Food/Nutrients -- All bacteria require energy to live and grow. Energy sources such as sugars, starch, protein, fats and other compounds provide the nutrients.
Oxygen -- Some bacteria require oxygen to grow (aerobes) while others can grow only in the absence of oxygen (anaerobes). However, many bacteria grow under either condition and they are facultative anaerobes.
Temperature -- Bacteria in general are capable of growing over a wide range of temperatures and are usually classified according to the temperature at which they grow. Psychrotrophic bacteria are those that are capable of growing at 32°F - 45°F but their optimum is from 68°F to 86°F. They cause spoilage in foods stored under refrigeration. Several pathogenic bacteria are psychotrophic -- Yersinia and Listeria. Mesophilic bacteria. Most bacteria are capable of growing at 60°F - 110°F and belong in this group. Most pathogenic bacteria grow at these temperatures. Thermophilic bacteria. These microorganisms grow at higher temperatures such as 110°F - 150°F. Temperature is the most widely used method of controlling bacterial growth. Bacteria grow slowly at temperatures below 45°F and thermal destruction occurs at temperatures above 140°F. But in the temperature danger zone -- between 40°F and 140°F -- many bacteria are not controlled.
pH -- pH is a measure of acid or alkali in a product. It is indicated on a scale from 0 to 14, with seven being neutral. If the pH value is below 7, the food is classified as acid; if it is above 7, the food is classified as alkaline. Most bacteria grow well at neutral pH, but many can reproduce in a pH range from
Although each of the major factors listed above plays an important role, the interplay between the factors ultimately determines whether a microorganism will grow in a given food. Often, the results of such interplay are unpredictable, as poorly understood synergism or antagonism may occur. An advantage is taken of this interplay with regard to preventing the outgrowth of C. botulinum. Food with a pH of 5.0 (within the range for C. botulinum) and an aw of (above the minimum for C. botulinum) may not support the growth of this bacterium. Certain processed cheese spreads take advantage of this fact and are therefore shelf stable at room temperature even though each individual factor would permit the outgrowth of C. botulinum.
Therefore, predictions about whether or not a particular microorganism will grow in a food can, in general, only be made through experimentation. Also, many microorganisms do not need to multiply in food to cause disease.

14. ServSafe Quiz
Page 4-8

15. Sanitation: When tasting foods, use a clean spoon every time.
To reduce pest/insects, avoid crumbs or spills, keep staples in airtight containers and dispose of garbage properly

16. Sanitation:
Wear gloves while cooking if you have a cut or open sore on your hands. 16

17. Sanitation: Appropriate clothing includes clean clothing and an apron
Pull back or cover hair while working in the kitchen.

18. Food-borne illness:
Food-borne illness results from eating contaminated foods containing poisonous toxins.
Fever, headache and digestive troubles are symptoms of food- borne illness

19. Food Borne Illness Statistics:
The CDC estimates that food borne illnesses cause:
approximately 48 million illnesses (1 in 6)
128,000 hospitalizations
3,000 deaths in the United States each year

20. When in Doubt, Throw it out!
Food-borne illness:
Food will often look and smell normal. They may not always have off odors or flavors
When in Doubt, Throw it out!
Spoiled Food:
Wilted or bruised
Slimy
Smelly
Brown
Moldy
Foul Taste
Damaged Package

21. Bacterial Growth: -Moisture -Food -Time
General Conditions for bacterial growth
-Warmth
-Moisture
-Food
-Time
Bacterial growth is different depending on water content found in the food, etc. All foods react differently to these conditions. Some microorganisms will grow rapidly in one food and not as rapidly in another.

22. Prevent Bacterial Growth:
Keep hot foods hot and cold foods cold! 22

23. Sanitation:
Always use cleaners and sanitizers according to manufacturers directions. First, clean the surface, then rinse the surface, sanitize the surface, and allow surface to air dry.
Wear gloves if you have a cut or open sores on hands.
Store utensils and equipment that touches food at least 6 inches off the floor.

24. Sanitation:
Glasses and cups should be stored upside down on a clean, sanitized surface. Utensil handles should be handles up.
Remove garbage from prep areas as quickly as possible.
Do not clean garbage containers near food prep areas. Clean inside and outside of cans often.

25. Microbe:
Anything too small to be visible to the naked eye. There are two types, bacteria and viruses.

26. Botulism: Source Symptoms Improperly canned foods Honey Low acid foods
Affects nervous system
Double vision
Not able to speak or swallow

27. E-coli: Sources Undercooked ground beef Symptoms Cramps Diarrhea
Un-pasteurized milk
Fruit juice, fresh fruits & vegetables
Fecal matter & infected soil
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever
E-coli will be killed by cooking to a high enough temperature

28. Hepatitis: Source Symptoms
Toxins from fecal bacteria, transferred by human contact
Changing diapers/going to the bathroom and not washing hands
Symptoms
Fever
Loss of appetite
Nausea
Vomiting
Jaundice

29. Salmonella: Source Symptoms Fresh poultry Raw eggs Cramps Diarrhea
Nausea
Chills
Fever
Headache

30. Staphylococci: Source Symptoms
Spread through human mucous contact to food source
Sneezing/coughing not washing hands
Symptoms
Nausea
Vomiting
Diarrhea

31. Vulnerable Populations:
Y= Young
O= Old
P= Pregnant
I = Immune-Compromised

32. Prevention:
A large majority of food-borne illnesses can be prevented by
Proper hand washing
Throw away food with off odor or bad taste
Do no buy dented or bulging cans
Clean and sanitize work surfaces

33. Wearing Gloves:
Wash hands before putting on gloves and when putting on a new pair, wear only single use gloves when handling food.
Wear bandages over wounds and use a water-proof finger cover over bandages and under gloves.

34. Reheating:
Food must be reheated to 165 degrees or above within two hours. It is then held at 140 degrees until served.
This will destroy the bacteria that can cause food poisoning.
Reheating
The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. This procedure destroys the bacteria that can cause food poisoning and prevents the bacteria from growing in the food.
Foods may be prepared as close to the serving time as possible, and in quantities that will minimize leftovers, thus eliminating any need for cooling and reheating.

35. Danger Zone:
41° to 135°
Food should not be in the danger zone for more than 2 hours.

36. SafeServ Quiz
Page 3-3 & 3-11

37. Storing Food:
Always label what the food is and the date it was made before storing.
Cold storage of foods: 40 degrees or below
Freezer temperature should be at 0 degrees Fahrenheit to keep foods frozen solid

38. Temperature Controls for Safety (TCS):
Foods that require time or temperature controls for safety.
Food susceptible to bacterial growth:
Milk/Dairy
Meat
Fish
Eggs
Poultry
Tofu
Sprouts
Cooked Rice
Baked Potatoes
Beans
Vegetables
Sliced Melons
Tomatoes
Lettuce

39. Thawing Food: Safest: In the fridge for 2-3 days Never: On the counter39

40. Other ways to thaw frozen food immediately:
Under cold, running water,
In the microwave
or sink full of cold water, change water every 30 minutes

41. Internal Food Temperatures:
Seafood, beef, veal, lamb, pork: 145 degrees
Ground meats (pork, beef, lamb) : 155 degrees
All poultry (whole or ground): degrees