1. Food Safety and Sanitation

2. Safe vs. Unsafe Foods
Safe foods are foods that wont make you sick or hurt you when you eat them.
Unsafe foods, or foods that have been contaminated by various hazardous materials, can make you sick or injure you.

3. At Restaurants… Q: What are the consequences of serving unsafe food?
Guests expect safe food.
Q: What are the consequences of serving
unsafe food?
Customers get sick……
Loss of Customers and Sales
Negative Media Exposure
Lawsuits and Legal Fees
Increased Insurance Premiums
Loss of Reputation
Lowered employee morale
Staff Training
High Risk Populations:
-Elderly
-Infants and Preschool Age children
-Pregnant women
-People with Cancer, who are on Chemotherapy, have HIV/Aids, and Transplant recipients.

4. 3 Potential Hazards/Contaminants
Biological Hazards
Physical Hazards
Chemical Hazards

5. Biological Hazards Living organisms found in or on foods that
can make us sick.
4 Basic Types:
Bacteria: Single celled organisms that can live in food, water, our skin, and our clothing. (It’s the volume of the bacteria that makes us sick.)
Viruses: invade living cells, including those in foods, and they trick the host into multiplying the virus.
Parasites: Multi-celled organisms that are larger than bacteria or viruses.
Fungi (including molds): single celled or multi-celled organisms. Example: Molds and Yeast. Some are harmless and some are harmful.

6. Physical Hazards Foreign objects. Examples: Hair
Piece of food’s packaging
Bandage
Metal
Glass

7. Chemical Hazards Chemicals that contaminate foods. Examples:
Cleaning Compounds
Bug Sprays
Food Additives
Fertilizer
Toxic Metals: Mercury and Cadmium
STORE CHEMICALS AWAY FROM FOOD, UTENSILS, AND EQUIPMENT USED FOR FOOD.

8. Potentially Hazardous Foods
Some Foods offer a friendly environment for
pathogens (disease producing organisms).
If these foods become contaminated, the pathogen
will grow easily.
Protein Rich Foods: Meats, Dairy, and Eggs
Carbohydrates: Beans, Pastas, grains, and starchy Vegetables
Sweet Foods: Fruits

9. FAT TOM
Pathogens grow rapidly when conditions are right.
FAT TOM Stands for each of the conditions that pathogens need to grow.
F= Food T= Time
A= Acidity O= Oxygen
T= Temperature M= Moisture

10. Temperature Danger Zone
The ideal Temperature for
Pathogens to grow!
41º- 135º
Food should not be left out in the danger zone for more than 2 hours.

11. High Risk Populations
Groups of people that foodborne illnesses pose the most health risk.
Infants
Pregnant Women
Elderly
Cancer/HIV/AIDS/Transplant Recipients

12. Cooking Temperatures 145°F 155°F 165°F
Whole Muscle, Intact Beef, Pork, Fish, and Eggs
155°F
Gound Beef or Pork, and Injected Meats
165°F
All Poultry and stuffed meats.

13. Proper Ways to Thaw Under Running Water In the refrigerator
As part of the cooking process.

14. Sources of Contamination
Direct: Food that is received by restaurant already contains enough bacteria, fungi, viruses, or parasites to make you sick.
Storing foods properly
Cooking them to safe temperatures
Serving them properly

15. Sources of Contamination
Cross Contamination: occurs when a food that is safe comes in contact with a biological, physical, or chemical contaminants while it is being prepared, cooked, or served.
Most common: raw foods come in contact with ready to eat foods.
GUIDELINES TO AVOID CROSS CONTAMINATION:
-Store raw poultry, meat, and seafood in containers separate from other foods in the refrigerator.
-Never use the same utensil, cutting board, or plate, for both raw and cooked meat, poultry, fish, or eggs.
-Use one spoon for tasting and one spoon for stirring.

16. Grooming and Hygiene Everyone who works with food needs to
make an effort to avoid cross contamination.
Keeping yourself clean, well groomed, and
healthy is a vital part keeping foods safe
from contamination.

17. Proper Hand Washing Wet hands. Use hot running water.
Apply soap.Work into a lather.
Scrub hands, between fingers, and forearms. For at least 20 seconds.
Scrub under your fingernails. With a brush.
Rinse hands and forearms. Under warm running water.
Dry hands. With clean single-use paper towels.
Turn off water. Using towel.
Open Door. Using towel if necessary.
Discard Towel. In waste container.

18. When should you wash your hands?
When arriving at work or returning to the kitchen.
After using the restroom.
After sneezing.
After touching your hair, face, or clothing.
After eating, drinking, or smoking.
After taking off, and before putting on, a new pair of gloves.
Before handling food that will not be cooked again or ready-to-eat foods, such as salads and sandwiches.
After handling garbage.
After handling dirty equipment, dishes, or utensils.
After touching raw meats, poultry, and fish.
After caring for or touching animals.
Anytime you change from one task to another.

19. Disposable Gloves -Wear when handling ready-to-eat foods.
-Wash hands before putting on gloves.
-Change out loves when they become ripped, dirty, or you are starting a new task.
-Never handle money with gloved hands.

20. Grooming Clean uniform Put your uniform on at work.
Do not use aprons or towels hung on the apron to clean dry or wipe down hands tools or equipment.
Control and Contain all Hair
Avoid Jewelry. (Only plain wedding bands are allowed)

21. Personal Hygiene Do not handle food when sick.
Keep fingernails trimmed and do not wear polish.
Keep make-up to a minimum if you wear any at all.
Wear a bandage to cover cuts or burns.
Wear gloves over bandages.

22. Cleaning and Sanitizing
Clean and Sanitize your tools and work areas.
Cleaning: removing visible soil or food particles from surfaces such as cutting boards, knives, pots, pans, and other preparation and cooking equipment and utensils. This also includes sweeping floors, removing dirt or grease form oven hoods, and the refrigerator doors.
Sanitizing: means that you have either used heat or chemicals to reduce the number of pathogens on a surface to a safe level.

23. Pest Control Common Pests in the kitchen:
Mice, Cockroaches, Flies, and Mosquitoes
Keeping Pests out of the kitchen:
Sealed doors windows.
Eliminate spaces and ways for them to enter the kitchen.
Get rid of all packaging and sard board after delivery.
Pesticides
3 Steps to Pest Management:
Maintain kitchen so pests cant get in.
Take care of all waste properly.
Use Pesticides.

24. Tips for Safety Carrying a Knife: Putting out a grease fire:
Hold knife by the handle, with the blade pointed down by your side.
Putting out a grease fire:
DO NOT USE WATER ON A GREASE FIRE! (see Tips) Start evacuating everyone from the building. ...
Turn off the Burner! ...
Call If necessary
The easiest way to smother a grease fire is to cover it with a pan lid. ...
Grease fires can also be smothered with baking soda, but it takes a lot of baking soda to do the trick.
You can also use a fire extinguisher

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