1. Food Safety and Sanitation

2. Section Objectives
Upon completing this section, you should be able to:
State principles of food safety for the hospitality nnindustry

3. Importance of Food Safety
Lack of proper food safety practices can cause:
Loss of customers and sales
Loss of prestige and reputation
Lawsuits—resulting in lawyer and court fees
Increased insurance premiums
Lowered employee morale
Employee absenteeism
Embarrassment
Suggested Reading Assignments
ServSafe Coursebook
The Art and Science of Culinary Preparation, pp. 16–18, 434, 519
The importance of food safety cannot be overemphasized in the preparation of food. Foodhandlers have no greater responsibility than to protect the people who eat the food they prepare.

4. Foodborne Illness Disease carried or transmitted to people by food
Most common risk factors responsible for foodborne illness:
Purchasing food from unsafe sources
Poor personal hygiene
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
With the exception of purchasing, these factors are related to:
Time-temperature abuse
Cross-contamination
The most common risk factors responsible for foodborne illness were identified by the Centers for Disease Control and Prevention (CDC).
Time-temperature abuse can occur in these situations:
Food not held or stored at required temperatures
Food not cooked or reheated to temperatures that kill microorganisms
Food not cooled properly
Cross-contamination occurs when microorganisms are transferred from one surface or food to another.
Poor personal hygiene can result in foodborne illness. Inappropriate behaviors include:
Failing to wash hands properly after using the restroom or whenever hands have become contaminated
Coughing or sneezing on food
Touching or scratching sores, cuts, or boils, and then touching food
Coming to work while sick

5. Food Safety Hazards
Contamination is the presence of harmful substances in food
Some contaminants occur naturally in food
Other contaminants are introduced to the food by the environment or foodhandlers
Three contamination categories:
Biological hazards
Chemical hazards
Physical hazards
The most common food contaminants are biological, in the form of pathogens. Microorganisms that can cause illness are called pathogens and include some bacteria, parasites, viruses, and fungi.
Chemical hazards can be found in many places throughout a restaurant or foodservice operation. Examples include toxic metals, pesticides, cleaning products, sanitizers, and lubricants.
Common physical contaminants include metal shavings from cans, dirt, staples from cartons, glass from broken light bulbs, fingernails, hair, etc.

6. Biological Hazards Bacteria
Can multiply rapidly in favorable conditions
Can cause illness by producing toxins in food
May be carried by a variety of means: food, water, soil, humans, or insects
Some can survive freezing
Bacteria reproduce in a very simple way: they split. When the conditions are right, a single cell will become billions of cells in ten to twelve hours.
Bacteria living in food can cause illness either through infection, intoxication, or toxin-mediated infection.
Foodborne infections result when a person eats food containing pathogens, which then grow in the intestines.
Foodborne intoxications result when a person eats food containing toxins that cause illness. The toxins might be from a pathogen or a chemical contaminant or be a natural part of the food. Typically, symptoms appear quickly.
Foodborne toxin-mediated infections result when a person eats food containing pathogens, which then produce toxins in the intestines.
Some common diseases caused by bacteria include salmonellosis, shigellosis, listeriosis, staphylococcal gastroenteritis, Clostridium perfringens gastroenteritis, and botulism.

7. Biological Hazards—continued
Viruses
Do not reproduce in food, but can be transmitted from people to food items
Contaminate food and water
Usually contaminate food through improper personal hygiene
Viruses are the smallest microbial contaminants. While a virus cannot reproduce in food, once inside a human cell it will produce more viruses.
Examples include hepatitis A and Norovirus.

8. Biological Hazards—continued
Parasites
Live inside a host to survive
Grow naturally in many animals
Fungi
Molds: Spoil food and can cause illness
Yeast: Spoils food
Examples of illnesses caused by parasites include anisakiasis, cyclosporiasis, and giardiasis.
Cooking can destroy mold cells and spores, but some toxins can remain. Therefore, any food with mold should be thrown out.
Yeasts, similar to molds, grow well in acidic food with low water activity, such as jellies and syrup. Food that has been spoiled by yeast should be thrown out.

9. Chemical and Physical Hazards
Chemical Hazards
Cleaning supplies
Pesticides
Toxic metals
Physical Hazards
Foreign objects accidentally introduced into food
Naturally occurring objects, such as bones in fillets
Chemical contaminants include a variety of chemicals and metal-based reactions. This type of contamination is usually accidentally; it is also normally invisible and very difficult to detect.
Foodservice chemicals must be stored separately from food and clearly labeled to prevent both cross-contamination and direct harm to employees.
Utensils and equipment that contain toxic metals, such as copper in a saucepan, can cause toxic-metal poisoning. Only food-grade equipment should be used.
Physical contaminants are foreign items that are not supposed to in food but have found their way into the item or product. They are generally introduced to food through poor safety and sanitation procedures. Physical contamination can also be the result of intentional tampering.
Fresh produce must be washed and properly peeled prior to use to ensure any residual pesticide is removed.
The use of pesticides in the establishment should be handled by a professional pest-control operator.

10. Potentially Hazardous Food
Definition: Food in which microorganisms are able to grow rapidly
Typical characteristics:
History of being involved in foodborne-illness outbreaks
Natural potential for contamination due to production and processing methods
Contain moisture
Contain protein
Neutral or slightly acidic pH levels
Require time and temperature control for safety
Bacteria, as with all living things, need nourishment to survive. The types of food that best provide this nourishment are called potentially hazardous food.
Potentially hazardous food typically has a water activity level of at least .85. It is also often high in protein and has a moderate pH level. The list of potentially hazardous food includes meat, poultry, fish, shellfish, eggs, and dairy products. While most vegetables and fruit do not contain sufficient protein to be classified as potentially hazardous, there are some grains and vegetables that, when cooked, are classified as potentially hazardous. These include tofu, beans, winter squash, and rice. Protein and potato salads, low-acid food, cream-filled products, custards, and sauces other than those high in acid are all considered potentially hazardous. These types of food must be handled with great care to prevent foodborne illness.
Acid/alkali balance is based on the pH scale. The pH scale is a measurement of the degree of acidity or alkalinity of an item. The scale ranges from 0 (highest acid) to 14 (highest alkaline). A pH of 7 is considered neutral (balanced). Bacteria grow best in the neutral to slightly acidic range, specifically between 6.6 and 7.5. A pH below 4.6 generally stops bacterial growth.

11. FAT-TOM Food Acidity Time
Temperature
Oxygen
Moisture
Conditions that favor the growth of most foodborne organisms
Foodborne microorganisms need nutrients to grow; good sources include potentially hazardous food.
A neutral pH is best for the growth of foodborne microorganisms; they typically cannot grow in highly acidic or alkaline food.
Foodborne microorganisms grow well between the temperatures of 41°F and 135°F (5°C and 57°C).
Foodborne microorganisms need sufficient time to grow; keep in mind, however, that some bacteria can double every twenty minutes.
Certain pathogens require oxygen to grow, while others grow when oxygen is absent.
Most foodborne microorganisms require moisture to grow.

12. Temperature Danger Zone
41˚F to 140˚F
Foodborne microorganisms grow well in the temperature danger zone.
Food must be handled very carefully when it is thawed, cooked, cooled, and reheated, because it is exposed to the temperature danger zone during these times.
Exposing microorganisms to temperatures outside the danger zone does not necessarily kill them. Refrigeration temperatures, for example, may only slow their growth.
The amount of time a food item remains in the danger zone must be kept to an absolute minimum, including cooling time.
Previously cooked food being reheated must reach an internal temperature of 165°F (74°C) for fifteen seconds.

13. Cross-Contamination
The spread of harmful microorganisms from one surface to another, or to food
Can be prevented by proper personal hygiene and cleaning and sanitizing practices
Example: Possible cross-contamination between chicken and lettuce
Clean and sanitize food-contact surfaces between tasks

14. Ways to Reduce Cross-Contamination
Primary ways to reduce cross-contamination include:
Personal cleanliness
Dish, silver, and glassware cleanliness
Equipment cleanliness, especially after use
Proper storage and thawing of food

15. Acceptable Methods for Thawing Food
Thawing food properly can be done in any of
these four ways:
In a refrigerator at 41˚F (5˚C) or lower
Submerged under running potable water at 70˚F (21˚C) or lower
In a microwave oven, if the food will be cooked immediately after thawing
As part of the cooking process

16. Safe Methods for Cooling Food
Reduce the quantity or size of the food
Use ice-water baths
Use a blast chiller or a tumble chiller
Stir food to cool it faster and more evenly

17. Proper Handwashing Steps
Wet hands with running water, as hot as you can comfortably stand (at least 100°F [38°C])
Apply soap
Vigorously scrub hands and arms for 10–15 seconds
Clean under fingernails and between fingers
Rinse thoroughly under running water
Dry hands and arms with a single-use paper towel or warm-air hand dryer
Use a paper towel to turn off faucet, if necessary
Good personal hygiene is key to the prevention of foodborne illness. Handwashing is the most critical aspect of personal hygiene.
Gloves must never be used in place of handwashing. Hands must be washed before putting gloves on and when changing to a new pair.
Foodhandlers also must maintain personal cleanliness. This includes bathing or showering daily and keeping hair clean, since dirty hair can harbor pathogens.