2. 7
Sanitation Hazards

3. Objective
Summarize the importance of working with food safely.

4. Importance of Safe Food Handling
Foodborne illness can result from improper food handling
An outbreak occurs when two or more people eat the same food and get the same foodborne illness
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5. Importance of Safe Food Handling
The goal of foodservice employees is to serve food that is free of contamination
Proper sanitation prevents contamination

6. Objectives
Differentiate among biological, chemical, and physical hazards.
Classify the sources of biological hazards and ways to control their growth.

7. Biological Hazards
Most biological hazards are too small to see, and sometimes cannot be detected by smell or taste
Biological hazards, or pathogens, include harmful
bacteria
viruses
fungi
parasites
fish toxins

8. Bacteria
Responsible for most outbreaks, bacteria need water, food, and favorable temperatures to thrive
Time and temperature control for safety (TCS) foods were formerly called potentially hazardous foods (PHF)
Controlling the time these foods are exposed to unsafe temperatures helps limit bacteria growth
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9. Bacteria Different types of bacteria have different needs for growth
aerobic bacteria require oxygen
anaerobic bacteria thrive without oxygen
facultative bacteria grow with or without oxygen
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10. Bacteria Bacteria produce rapidly by dividing
Some bacteria have the ability to form spores
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11. Bacteria Pathogenic bacteria cause foodborne illness in humans
infection
intoxication
toxin mediated infection
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12. Bacteria
Control any or all of the following to create unfavorable conditions for bacterial growth
Food source. Protein is a favored food source of bacteria
pH. Bacteria remain active between a pH of 4.6 to 7
Temperature. Bacteria reproduce rapidly in the temperature danger zone, between 41°F and 135°F (5°C and 57°C)
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13. Bacteria
Time. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours
Atmosphere. Removing oxygen from their atmosphere stops the growth of aerobic bacteria
Water. Bacteria are sensitive to water activity (aw) and require a high level for growth

14. Viruses Viruses can survive but cannot reproduce without a cell host
Most viruses are destroyed by high heat, but are not affected by water activity or pH
Two viruses that concern foodservice are
hepatitis A
Norovirus (Norwalk virus)
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15. Viruses Viral contamination can be avoided by
practicing excellent personal hygiene
washing raw vegetables before preparation and eating
avoiding shellfish harvested from polluted waters
purchasing food from reputable suppliers

16. Fungi
Edible mushrooms are a type of fungi that are highly valued in the professional kitchen
Other types, such as poisonous mushrooms, yeasts, and molds, can cause food contamination
Always purchase wild mushrooms from a reputable source
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17. Fungi Yeast Wild yeast growing unintentionally can cause contamination
Slime, discoloration, bubbles, and an alcoholic smell are signs of a yeast contamination
Yeast is killed when heated above 136°F (58°C)
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18. Fungi
Mold
Although most are not poisonous, a few molds produce toxins that are dangerous to humans
Mold can be killed at temperatures above 140°F (60°C), but their toxins may not be affected
Moldy food should always be discarded

19. Parasites Parasites can be found in meat and fish
Trichinella spiralis is
the cause for the disease called trichinellosis
rarely caused from pork and is more often caused by eating undercooked game meats
killed by cooking pork to an internal temperature of 145°F (63°C) with a three-minute rest
killed in whole cuts and ground game by cooking to an internal temperature of 160°F (71°C)
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20. Parasites
Fish harbor parasites such as anisakis, and certain varieties of cestodes (tapeworms) and trematodes (flukes)
Kill these parasites by cooking fish to an internal temperature of 140°F (60°C)
Freezing infested fish at −31°F (−35°C) for 15 hours or −4°F (−20°C) for seven days also kills fish parasites

21. Fish Toxins
Fish toxins are poisons within the fish’s flesh that can cause illness when eaten
Two illnesses caused by fish toxins that concern foodservice are
ciguatera: commonly associated with red snapper, grouper, and barracuda
scombroid poisoning: commonly associated with yellowfin tuna, skipjack, bonito, and mackerel

22. Objectives
Differentiate among biological, chemical, and physical hazards.
Recognize chemical hazards and explain how to prevent them.

23. Chemical Hazards
There are many chemical hazards in the kitchen, including
metals
agricultural chemicals
kitchen chemicals

24. Metals
Certain metals found in cookware can leach, or seep, and become a chemical hazard
Copper pans are lined with tin to prevent contamination
Galvanized steel should never be used in food preparation, because it contains zinc
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25. Metals
Chipped enamel cookware can be another source of metal poisoning
Fish from polluted waters can contain unsafe levels of heavy metals such as mercury
Always purchase fish from reputable sources

26. Agricultural Chemicals
The exterior of fruits and vegetables may be tainted with insecticides, pesticides, and herbicides
Prevent this chemical contamination by washing and peeling produce

27. Kitchen Chemicals
Chemicals such as cleaning supplies, bleach, grease cutters, and polishes are potential sources of contamination
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28. Kitchen Chemicals
Follow safety precautions to prevent most chemical contaminations
Store chemicals in clearly marked containers or leave in original containers
Do not store food in containers that previously held chemicals
Use according to manufacturer’s instructions
Store in an area separate from food preparation or storage
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29. Kitchen Chemicals Safety precautions Never randomly mix chemicals
Dispose according to the manufacturer’s directions
Ask a supervisor how to use a chemical product if uncertain
Call a poison control hotline immediately, refer to material safety data sheets (MSDS), and notify a supervisor if poisoning is suspected

30. Objectives
Differentiate among biological, chemical, and physical hazards.
Explain physical hazards and how to prevent them.

31. Physical Hazards
Physical hazards are easily prevented and often visible to the naked eye
Common physical hazards include
glass
staples
metal shards
toothpicks

32. Objective
Recognize eight common food allergens.

33. Food Allergens Food allergies are common
An allergy occurs when the body misinterprets a normally harmless protein as a hazardous substance
The misinterpreted protein is an allergen
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34. Food Allergens There are eight common food allergens: dairy products
wheat products
fish
shellfish
peanut and peanut products
soy and soy derivatives
eggs
seeds
tree nuts
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35. Food Allergens Allergies do not affect all people in the same way
When a customer notifies a restaurant server of an allergy, the kitchen staff must analyze everything that is served to that customer
The staff must also ensure cross-contact does not occur

36. Review Define foodborne illness and explain the term outbreak.
Foodborne illness is sickness caused by eating unsafe food
An outbreak occurs when two or more people eat the same food and get the same sickness
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37. Review List the different types of biological hazards. bacteria
viruses
fungi
parasites
fish toxins
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38. Review
Explain the difference between aerobic, anaerobic, and facultative bacteria.
Aerobic bacteria require oxygen
Anaerobic thrive without oxygen
Facultative grow with or without oxygen
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39. Review Describe the factors involved in controlling bacteria growth.
food source, pH, temperature, time, atmosphere, and water
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40. Review List the different types of chemical hazards.
metals, agricultural chemicals, kitchen chemicals
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41. Review What is the purpose of a material safety data sheet (MSDS)?
to list the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency
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42. Review List some examples of physical hazards.
glass, staples, metal shards, toothpicks
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43. Review List eight common types of food allergens.
dairy products; wheat products, including flour; fish; shellfish; peanut and peanut products; soy and soy derivatives; eggs; seeds; tree nuts