1. Sanitation Challenges
Culinary Arts

2. Today in Class
Review of last class
Finish Chapter 7

3. Learning Objectives Define what contamination is & how to prevent it.
Describe the two types of contamination.
Define what hazards are and identify the three types.
Explain what a foodborne illness is and how to respond to it.
List and define four types of microorganisms.

4. The 5 Second Rule
Have you ever dropped a piece of food onto the floor, table, or some other place it should not have been....
Then picked it up and put it into your mouth before 5 seconds had passed?

5. The 5 Second Rule cont. Is the food safe to eat?
According to the story of the 5 second rule, your food was safe to eat.
BUT..... That’s not really the case because...
The microorganisms can survive on the contaminated floor, table or even a kitchen counter that has not been properly disinfected.

6. What is Contamination?
Contaminated Foods are foods that are unfit to eat.
Eating contaminated foods can cause you to become sick or even cause death.
Two Types of Contamination:
1. Direct Contamination
2. Cross - Contamination

7. Direct Contamination
Direct contamination can happen when raw foods, plants, or animals are exposed to toxins.
Toxins – Harmful organisms or substances
Toxins in soil used to grow grains could contaminate the grain.

8. Cross-Contamination
Cross-Contamination is the movement of chemicals or microorganisms from one place to another.
How does this happen?
Usually PEOPLE!

9. How to Prevent Contamination
Prepare foods in sanitary conditions & environments.
Sanitation – Healthy and sanitary conditions and effective sanitary practices.
Follow federal, state, and local health departments food handling laws.

10. Hazards
Hazards are sources of danger that can result in contaminated food.
Three types:
Biological Hazards
Comes from microorganisms, plants, & fish that carry harmful toxins that cause foodborne illnesses.
Chemical Hazards
Caused by chemical substances.
Physical Hazards
Cause by particles that could get into food.

11. Biological Hazards Comes from microorganisms, like bacteria.
Foodborne Illness (FBI)
A disease caused by consuming contaminated foods or beverages.
HOW DOES THIS HAPPEN?
Microorganisms grow in and on food when it is not handled properly.
Cross Contamination, poor personal hygiene, & if the person handling the food is sick.
ANY EXAMPLES:
Cross Contamination – Storing uncooked meats above cooked meats in the refrigerator. Moving uncooked food, etc. from one place to another without washing hands, etc.
Poor Personal Hygiene – Not washing hands, Not wearing a hair or facial net, not bathing or cleaning hair, not wearing clean clothes.

12. Symptoms of FBI Have you ever been sick after eating? Stomach Cramps
Vomiting
Diarrhea
Fever
Hepatitis A – Disease that causes inflammation of the liver and is transmitted to food by workers.

13. Am I at risk for FBI?
Yes!
However – children, people who get sick a lot, the elderly, and pregnant women are at the most risk!

14. 5 Second Rule - Salmonella
In a study at Clemson University, wood, carpet and tile surfaces were deliberately contaminated with Salmonella.
When looking at it, you would not be able to detect any bacteria.
So, 28 days later someone set bread and bologna on the contaminated surface for 5 seconds and the food items contained salmonella.

15. What to do if you suspect an outbreak?
DON’T PANIC!
Respond immediately
Save suspected food & label “DO NOT USE!”
Inform the manager at the restaurant.
They are responsible for contacting the health department.

16. Microorganisms
There are 4 types of microorganisms that can contaminate food and cause illnesses.
Bacteria
Viruses
Parasites
Fungi

17. Bacteria
Bacteria - Tiny single-celled microorganism, that spreads quickly and can make people very sick, if it finds its way into food.
Bacteria DO NOT always need oxygen to grow.
Bacteria like foods that are high in protein and moisture.
Examples:
Milk, meats, and seafood.

18. Bacteria cont. To prevent bacteria growth:
Use soap and water to clean surfaces and hands.
How long should you wash your hands for?
Cook foods to proper temperatures
What are proper cooking temperatures?
Chilling or freezing foods will keep bacteria from spreading, but will not kill them.
Wash hands – 20 Seconds (Long enough to sing the “Happy B-day” song twice.
Is eating raw cookie dough made with raw eggs ok?
Cookie dough contains uncooked eggs and may carry bacteria which causes food poisoning. So, wait until the cookies are done before digging in!

19. Viruses Viruses are responsible for many food related illnesses.
To grow, viruses need a host (person, animal, plant) or another living cell.
Once inside the host, the viruses multiply.
Viruses
Can survive freezing
Can be spread from person to person & food.

20. Parasites
Parasites – Are larger than bacteria and viruses and must live in or on a host to survive.
Usually found in
Poultry
Fish
Meats
Examples are roundworms, and flatworms

21. Fungi, Molds, and Yeast Fungi Molds Yeast
Found in soil, plants, animals, water, and in the air.
Examples: Mushrooms
Molds
Are a form of fungus that can grow at nearly any temperature.
Examples: Bread
Yeast
Are also a form of fungus.
Yeast is usually associated with what?
When found in other foods like honey or jelly it can spoil them.
Molds – fuzzy looking spores that can be see by the eye are on bread, etc.
Yeast are usually associated with what? - Breads

22. Chemical Hazards
Chemical hazards are caused by chemical substances like:
Pesticides
Used in food storage and preparation areas to control pests.
Food additives
What are they used for?
Toxic metals
Examples: Mercury, Lead
Cleaning supplies

23. Chemical Hazards cont. What are types of cleaning products?
Detergents
Hygiene detergents
Degreasers
Abrasive cleaners
Acid cleaners
Kitchen cleanliness:
Sanitizing – Reducing the number of microorganisms on the surface.
When should you clean and sanitize a surface?
Before & after preparing food
If your area or tools are contaminated
At least every 4 hours.
Detergents – clean walls, floors, prep surfaces, equipment, utensils
Hygiene detergents – Clean, deodorizers, disinfect floors, walls, and table tops.
Degreasers – Used on range hoods, oven doors, and backsplashes
Abrasive cleaners – used to clean items that are difficult to remove. Used on floors, pots * pans.
Acid cleaners – Remove minerals deposits in dishwashers and steam tables.

24. Physical Hazards
Physical hazards are caused by particles that could get into food.
Examples:
Hair
Fingernails
Wood
Glass chips
Metal shavings
Bones from the food itself

25. 5 Second Rule - Again Summary
The 5 second rule is a myth because why?
SO....
It is important to disinfect before and after food preparation to prevent contamination and illness.

26. Food Safety Is In Your Hands