1. Chapter 7 SANITATION HAZARDS

2.  http://www.jamieoliver.com/videos/what-not-to-do-in-the-kitchen- health-and-safety-jamie-oliver-s-home-cooking- skills#jwLJPKpAIf5iZODe.97 http://www.jamieoliver.com/videos/what-not-to-do-in-the-kitchen- health-and-safety-jamie-oliver-s-home-cooking- skills#jwLJPKpAIf5iZODe.97

3. Importance of safe food handling  Properly handling food is essential  Foodborne illness happens when it is handled improperly  Foodborne illness’s not only harms the customer but also the business  How?  Contamination: is the presence of unsafe substance or levels of dangerous microorganisms  Sanitation is the creation and practice of clean and healthy food handling habits  Contamination can be caused from biological, chemical, or physical hazards

4. Biological hazards  Cannot be seen with the human eye  They are tasteless and odorless  They include: harmful bacteria, viruses, fungi, parasites, and fish toxins

5. Bacteria  Single celled organisms that reproduce by dividing  They are on your clothes, hair and on your hands  How they grow:  They need water, food, and favorable temperatures  Potentially Hazardous foods are foods that require time and temperature control for safety  Foods that are high in protein provide a very favorable environment for rapid bacterial growth  Aerobic bacteria is bacteria that requires oxygen to grow  Anaerobic bacteria does not need oxygen to grow  Facultative bacteria can grow with or without oxygen

6.  Bacteria can divide every 20 minutes if the conditions are ideal  When bacteria is introduced to a new food source it can take up to four hours to adjust and growth is slow.  Lag phase- is when the bacterial growth is slow at the beginning phase  Log phase- is when bacterial growth is fast and is dangerous due to their growing numbers  Decline phase- is when bacterial growth level off and a number of bacteria die off  Spores: a thick walled super survival unit, if conditions become dangerous for the bacteria it will create the spore that can survive the conditions and when the environment becomes favorable again it will be a normal functioning bacterium.

7. Pathogenic bacteria  Infection: result from live bacteria that must be consumed to be dangerous  Intoxication: an illness resulting from ingestion of toxins that are left behind. Some toxins are both difficult to detect and are very deadly  Toxin mediated infections: when bacteria is ingested and then produce harmful toxins in the digestive tract

8. Controlling growth of bacteria  Food source: High protein and other hazardous foods must be handled carefully and limit contamination  Ph: the measure of acidity or alkalinity of a substance. Most bacteria function best close to a neutral ph. Adding an acid helps control bacteria  Temperature: Need warm conditions to grow, should be kept out of the temperature danger zone of 41f and 135 f, above these temperatures the bacteria begin to die, or produce heat resistant spores. Below this the growth rate is slowed  Time: Should not be kept in the temperature danger zone for more then four hours.  Atmosphere: Most bacteria are aerobic, therefor removing oxygen stops their growth  Water: removing water from food stops bacteria growth.

9.  http://www.nbcnews.com/id/3473728/ns/dateline_nbc- consumer_alert/t/dirty-dining/#.Ve0EeZf-psx http://www.nbcnews.com/id/3473728/ns/dateline_nbc- consumer_alert/t/dirty-dining/#.Ve0EeZf-psx

10. Viruses  A virus is a very small organism that invades another cell and causes it to reproduce the virus.  Once the virus takes over a cell it transfers all its genetic information to the captive cell.  They are not affected by water activity or ph  Two viruses that are most concern for foodservice include Hepatitis A and norovirus.  Hep A can cause liver damage  Excreted in the feces of infected people  Foods associated with these bacteria include raw or undercooked shellfish, raw salad ingredients  Viral contamination can be avoided by using excellent hygiene, washing all fruits and vegetables, avoid shellfish harvested from contaminated waters, purchase food from reputable suppliers

11. Fungi:  Types that can cause food contamination include: poisonous mushrooms, yeasts, and molds,  Yeast: a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas through a process called fermentation. Wild yeast growing unintentionally in food is the problem. It is characterized by slime, discoloration, bubbles, and an alcoholic off smell. Can be killed above 136 degrees  Mold: a name for a large family of single cell fungi. Most molds are not poisonous. All molded foods should be discarded

12. Parasites:  An organism that lives and feeds on the body of another living creature  Parasites can be found in meat and fish, when you eat food infested with live parasites they can be transferred to you  Trichinella spiralis causes disease called trichinellosis, marked by fatigue, digestive discomfort, and rarely death.  Not visible to the human eye, and often found in improperly cooked game meats  Cook to an internal temperature of 145 and allowing three minutes to rest  Fish harbor parasites called anisakis and cestodes and trematodes. They are not easily visible and may be present in some raw fish. Cook fish to a temperature of 140 or freezing at -31 for 15 hours

13. Fish Toxins:  Are poisonous within the fishes flesh, that don’t harm the fish but can cause illness when eaten  Ciguatera: results when small fish eat certain algae that contain the toxin, then the larger fish eat the smaller fish  Scombroid poisoning happens when certain fish are left in the temperature danger zone.

14. Chemical hazards  Classified as any chemical that can contaminate food  Metals: found in cookware, such as copper can leach into food  Galvanized steel contains zinc which can leach into food as well.  Chipped enamel can cause metal poisoning

15. Agriculture chemicals  Insecticides pesticides and herbicides can be found on the outside of fruits and vegetables  Washing and peeling produce can help prevent the ingestion of these chemicals

16. Kitchen chemicals  This type of chemical contamination is more rare then those of biological contamination.  To prevent kitchen contamination:  Label all chemicals  Only use chemicals according to the labels  Dispose the chemicals according to the instructions on the bottle  Never randomly mix chemicals  Store chemicals separate from the food prep area  In the event in ingestion call poison control and refer to the MSDS. The MSDS contains proper procedures for storage and handling and what to do in an emergency.

17. Physical hazard  Are solid materials that posses danger if ingested  Some of the most common physical hazards include:  Glass: not easily seen and is dangerous if swallowed  Staples: large delivery boxes are sealed with them and they can accidently fall into the food  Metal shards: Commercial can openers can tear small metal shards and get into the food  Toothpicks: often used in d’oevres or sandwiches

18. Food allergens  Happens when a person’s body interprets a harmless protein as a dangerous substance, and the body reacts to the allergen  Reactions can range from skin irritations to difficulty breathing to death  When a kitchen is alerted to an allergy the kitchen must analyze everything that is served to the customer to make sure it is not served to them.  When a food of origin to a food that does not contain the allergen it is called cross contact.

19.  https://www.pinterest.com/pin/234890936792333143/ https://www.pinterest.com/pin/234890936792333143/