1. SANITARY FOOD HANDLING
IMPORTANCE OF FOOD SAFETY

2. RECAP “Food safety has become a global concern.
Every individual working in the foodservice profession needs to take it seriously, every working minute.”
-Richard Vergill
The Culinary Institute of America

3. SAFE FOOD
Heat
Cold
Time
Temperature
Wash-rinse sanitize
Hand-Washing

4. FOOD SAFETY
Safe food are foods that won’t make you sick or hurt you when you eat them.
Food borne illness an illness that results from eating contaminated foods.

5. Food safety
Three potential hazards that can contaminate food and produce food borne illnesses:
Biological hazards
Physical hazards
Chemical hazards

6. Biological hazards
Biological hazards are the living organisms found in or on foods that can make us sick
Bacteria
Viruses
Parasites
Fungi (including mold)

7. Biological
Bacteria are single celled organisms that can live in food or water and also on our skin or clothing.

8. Viruses Invade living cells including those in foods.
The living cell is known as the host for the virus
A virus needs a host in order to reproduce.

9. Parasites
Multi-celled organisms that are far larger than either bacteria or viruses
Some can be seen without microscope
Reproduce on their own
Need a host to provide a home and nourishment

10. Fungi Single-celled or multi-celled organisms
Mold and yeast are examples
Cheese and breads
Byproducts are toxins, alcohol, and gases that can cause food borne illness or food borne intoxications

11. Physical Hazards
Physical hazards are foreign objects usually large enough to see or feel while you are eating.
Hair
A piece of a food’s packaging
A bandage
Metal, glass, etc

12. Chemical Hazard
Cleaning compounds, bug sprays, food additives and fertilizer
Toxic metals-mercury and cadmium are toxic metals that have found their way into our food and water

13. FAT TOM
Food
Acidity
Temperature
Time
Oxygen
Moisture

14. FAT TOM
Pathogen disease-producing organism such as viruses, bacteria, parasites or fungi
Referred to as Potential Hazardous Foods
FAT TOM stands for each of the conditions that pathogens need for growth

15. Danger zone
Pathogens multiply rapidly
critical point

16. Contamination
Direct contamination food is received by the restaurant it already contains enough bacteria, fungi, viruses, or parasites to make you sick.
Cross-contamination occurs when a food that is safe come in contact with biological, physical, or chemical contaminants while it is being prepared, cooked or served

17. Contamination
Most common type of contamination is raw food transferred to cooked or ready to eat foods

18. Grooming and Hygiene
Keeping yourself clean, well-groomed, and healthy is a vital part of keeping foods safe from contamination
Hand Washing conscientiously and frequently
Disposable Gloves

19. GROOMING AND HYIGENE
Grooming- uniform is a potential sources of pathogens
Hair
Jewelry
Personal hygiene-sick stay at home so you don’t infect others

20. Cleaning and Sanitizing
Sanitizing means that you have used either heat or chemicals to reduce the number of pathogens on a surface to a safe level
Sanitizing solution, a solution made by mixing water and a chemical sanitizer.

21. Types of cleansing agents
Detergent
Degreaser
Acid cleaner
Abrasive cleaner

22. Types of Sanitizers
Chlorine
Iodine
Quaternary ammonium compounds

23. sanitary
Waste disposal
Recycle
Pest control

24. THE FLOW OF FOOD
Flow of food is the route food takes from the time a kitchen receives it to the time it is served to the customer.
“The expression ‘from farm to table’ has as much to do with food quality as it does with food safety.
Howard “Corky” Clark

25. Purchasing, Receiving, and Storing Food
Perishable goods
Dry goods
Storing

26. Cooking Foods Safely Preparing Foods Safely
Monitoring Food Temperature
Colored Cutting Boards
Yellow-poultry, red-meat, green-vegetables,

27. Cooking food safely Cooling foods safely Thawing foods safely
In the refrigerator
Under running water
In the Microwave

28. Serving foods safely
Holding
Reheating

29. HAACP
FOOD-SAFETY SYSTEM IS A SYSTEM OF PRECAUTIONARY STEPS THAT TAKE INTO ACCOUNT ALL THE WAYS FOODS
CAN BE EXPOSED TO BIOLOGICAL, CHEMICAL, OR PHYSICAL HAZARDS

30. Standards and Inspections
FDA Food Code a document that is updated frequently updated to reflect new findings about keeping foods safe
Food-safety audit-health inspection

31. HACCP STEPS Conduct a hazard analysis
Determine critical control points
Establish critical limits
Establish monitoring procedures
Identify corrective actions

32. HACCP Establish procedures for record-keeping and documentation
Verify that the system works