1. ProStart Chapter 2 Year One
Preparing and Serving Safe Food

2. Impact on Restaurant Loss of customers and sales
Loss of prestige and reputation
Legal suits resulting in lawyer and court costs
Increased insurance premiums
Lowered employee morale
Employee absenteeism
Embarrassment

3. Microorganisms
Living, single-celled, organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces. =

4. Best way to keep food safe
Personal
Hygiene

5. What does personal hygiene include?
Bathing daily
Hand washing
Clean clothing
No jewelry
No fingernail polish or fake nails
Hair clean, neat and held back
Not working when ill

6. Proper Hand Washing Techniques Watch this…

7. When microorganisms are transferred from one surface to another.
Cross Contamination
When microorganisms are transferred from one surface to another.

8. Illness carried or transmitted to
Foodborne Illness
Illness carried or transmitted to
people by food.

9. Potentially Hazardous Foods

10. Microorganisms
Bacteria: multiply rapidly in food, produce toxins in foods.
Virus: do not grow in food, but transported on food.
Parasites: organisms that need to live inside a host to survive.
Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.
Toxins: carried by some fish.

11. Other Hazards?
Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc)
Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

12. FATTOM Barriers to Bacterial Growth
Food A
Acidity
High Acidity
Good T
Temperature
40-140
Danger Zone
Time
4 hours O
Oxygen
Most Need It M
Moisture

13. Hazard Analysis Critical Control Point
HACCP
Hazard Analysis Critical Control Point

14. The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way
2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)
3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.
4. Monitor CCP – who and how often
Take corrective action – heat food, throw out, reject
shipment
Verify that the system works – check logs,
observe employees
Establish procedures for record keeping and
documentation

15. Flow of Food What do you look for at each step?
Receiving
Storage – FIFO
Preparation
Cooking Food
Holding and Displaying
Cooling
Reheating
Serving Food Safely

16. Free of visible soil, such as dirt, dust and food waste.
Clean vs. Sanitary
Free of visible soil, such as dirt, dust and food waste.
Reducing the number of microorganisms on a clean surface to safe levels.