1. Chapter 2
Sanitation and Safety

2. Chapter Objectives
1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control.
2. Identify safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting.
3. Identify safe workplace habits that minimize the likelihood of fires and falls.

3. Food Safety and Sanitation
U.S. Public Health identifies more than 40 diseases that can be transmitted through food
Sanitation refers to the creation and maintenance of conditions that prevent food contamination or food-borne illness.
Contamination refers to the presence, generally unintended, of harmful organisms or substances.
Nearly unintended, of harmful

4. Food Hazards
Any substance that can cause illness or injury is called a hazard. There are three types of food hazards:
Biological hazards
Chemical hazards
Physical hazards

5. Pathogens
Microbiology is the study of tiny, usually single-celled, organisms that can only be seen under a microscope. The four types that can contaminate food are:
Bacteria
Viruses
Parasites
Fungi

6. Direct Contamination
Several microorganisms, primarily bacteria, parasites, viruses, and fungi can cause biologically based food-borne illness.
Bacteria are single-celled, are the leading cause of food-borne illness.
Beneficial bacteria called putrefactive are not a concern.
The dangerous ones are called pathogenic.
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7. Types of Bacteria
Bacteria are everywhere - in the ground, air, our food, on our skin, and inside our bodies.
The classifications are:
Harmless bacteria
Beneficial Bacteria
Undesirable bacteria
Disease-causing bacteria, or pathogens

8. Intoxications and Infections
Pathogenic bacteria can cause illness in humans in three ways: by intoxication, infection or toxin-mediated infection
An example of intoxication is Botulism
Salmonella is an example of infection
Clostridium perfringens is an example of toxin-mediated infection

9. Bacterial Growth
Bacteria grow by a process called binary fission. A single bacterium can grow to a million in less than 6 hours - Yikes!
Conditions for growth:
Food
Moisture
Temperature
Acidity or alkalinity
Oxygen
Time

10. The Temperature Danger Zone
The danger zone is 41° F (60° C) to 135° (57° C). Bacteria grow rapidly if food (high protein) is held within these temperatures
Simply keep hot food hot and cold food cold at all times
Keep frozen foods frozen until use
Thaw food properly

11. Water activity level: If a food has a water activity level of 0
Water activity level: If a food has a water activity level of 0.85% or more it is considered potentially hazardous
The PH scale is Bacteria prosper in neutral environments that are not too acidic or basic.

12. Potentially Hazardous Foods
Two general categories:
Food from animals or foods containing animal products
Any food derived from from plants which has been cooked, partially-cooked, or heat-treated.
Three specific items:
Raw seed sprouts
Sliced melons
Garlic and oil mixtures

13. Locomotion
As bacteria do not have feet, they have to move from place to place by other means:
Hands
Coughs and sneezes
Other foods
Equipment and utensils
Air
Water
Insects and rodents

14. Protection Against Bacteria
Keep bacteria from spreading.
Stop bacteria from growing.
Kill bacteria.

15. Food-Borne Diseases Bacterial Diseases Botulism
Staphylococcus Food Poisoning (Staph)
Escherichia coli (E coli)
Salmonella
Clostridium perfringens
Streptococcal (Strep) Infections
Shigellosis
Listeriosis
Bacillus cereus Gastroenteritis
Camphylobacteriosis
Vibrio Gastroenteritis and Septicemia
Yersiniosis

16. Food-Borne Diseases (cont’d)
Viral Diseases
Hepatitis A
Norwalk Virus Gastroenteritis
Rotovirus Gastroenteritis
Diseases Caused by Parasites
Trichinosis
Anisakiasis
Giardiasis
Toxoplasmosis
Cyclosporiasis
Intestinal Cryptosporidiosis

17. Other Biological Hazards
Fungi
Plant Toxins
Seafood Toxins
Allergens

18. Chemical Contaminants
Chemical hazards include contamination with (1) residual chemicals, food service chemicals, and toxic metals
Look out for:
Antimony
Cadmium
Cyanide
Lead
Copper
Zinc
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19. Cross-Contamination
Cross-contamination is the process by which one item, such as your finger or a cutting board, becomes contaminated and then contaminates food.
Reducing cross-contamination
Personal cleanliness
Dish and equipment cleanliness
Pest management

20. Personal Hygiene
Reflects pride, professionalism, and consideration for your fellow workers
Do not work if you have any communicable diseases or infections
Bathe or shower daily
Wear clean uniforms
Keep hair clean, and use hair restraints
Keep facial hair trimmed
Wash your hands often
Cover coughs and sneezes, then wash hands
Don’t touch your body
Keep fingernails clean and short. Don’t wear nail polish
Cover cuts and sores with clean bandages
Do not sit on worktables
Wear gloves

21. Food Storage
Four hour rule: if a food remains in the danger zone for more than four hours cumulatively, it is considered unsafe.
Receiving
Dry storage
Freezer storage
Refrigerator storage
Hot food holding

22. Receiving Safe food handling begins the moment food is delivered.
Inspect all products thoroughly.
Reject deliveries that do not meet your standards.
Label and date all foods.
Store immediately.

23. Food Handling and Preparation
The two main sanitation problems in kitchens with handling and preparing foods are:
Cross-contamination
The danger zone
It is extremely important to keep foods out of the danger zone as much as humanly possible.

24. Minimum Safe Internal Temperatures
Fish, seafood, veal, lamb, cured or raw pork, raw shell eggs for immediate service: 145°F (63°C)
Ground beef, ratites, injected meats, ground fish, raw shell eggs not for immediate service: 155°F (68°C)
Poultry, wild game, stuffed fish, stuffed meat, poultry, or pasta: 165°F (74°C)

25. Cleaning and Sanitizing Equipment: Manual Dishwashing
The process:
Scrape and rinse
Wash
Rinse
Sanitize
Drain and air dry

26. Mechanical Dishwashing
The process:
Scrape and rinse
Rack dishes
Run for full cycle
Sanitize
Heat units 180° F (82° C)
Chemical units 120° F (49° C)
Air Dry and inspect

27. Rodent and Insect Control
Rats, mice, flies, and cockroaches can spread disease to food and contact surfaces. The four basic ways to prevent them are:
Build them out
Eliminate harborage and breeding places
Eliminate their food supply
Exterminate

28. The HACCP System Hazard Analysis Critical Control Points
Is proving to be an effective and efficient system for maintaining sanitary conditions in all types of food service operations
This system is widely accepted in the food service industry

29. The Steps of the HACCP System
Assess hazards
Identify critical control points
Set up standards or limits for critical control points
Set up procedures for monitoring critical control points
Establish corrective actions
Set up a recordkeeping system
Verify that the system is working

30. The Flow of Food Receiving raw ingredients Storing raw ingredients
Preparing ingredients
Cooking
Holding and serving
Cooling and storing leftovers
Reheating, holding, and storing leftovers

31. Hazards and Critical Control Points
Contamination
Growth of pathogens
Survival of pathogens

32. Safety The safe workplace is one that monitors: Preventing cuts
Preventing burns
Preventing fires
Preventing injuries from machines and equipment
Preventing falls
Preventing strains and injuries from lifting

33. Copyright ©2007 John Wiley & Sons, Inc.
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