Food Safety and Cleaning Practices Quiz

Course Information

• Course Title: Theory of Food
• Course Subject: Sanitation and Safety
• Instructor: Chef Kavilan
• Institution: MAHSA University
• Course Objectives:
  • Understand sanitation management in food production
  • Understand food borne illness
  • Understand how to prevent food borne illness
  • Understand sanitation responsibilities
  • Understand food safety in food production

Cleaning and Sanitising

• Cleaning: Removing dirt, food scraps, grime, fats, and oils from surfaces and equipment in a commercial kitchen.
• Sanitising: Killing or reducing the number of dangerous microorganisms on equipment or surfaces.

Sanitation and Safety - Professionalism

• Professionalism demonstrates pride in the quality of work through appearance and work habits
• Poor hygiene, poor grooming and personal care, and sloppy work habits are unacceptable.

Sanitation and Safety - Costs

• Poor sanitation and safety can lead to significant financial losses
• Poor food handling and unclean kitchens can cause illness, unhappy customers, fines, summonses and lawsuits.
• Food spoilage increases food costs.
• Poor kitchen safety results in injuries, medical bills, and lost workdays,

Sanitation and Safety - Regulations

• Rules provided are basic guidelines, local health departments have more detailed regulations
• All food service operators are responsible for knowing the local health regulations in their specific city and state.

Food Hazards - Contamination

• Foodborne illness results from eating contaminated food.
• Contaminated food contains harmful substances not originally present.
• Contaminated food is not pure.

Food Hazards - Types of Hazards

• Four types of hazards: Biological, Chemical, Physical and Allergens
• Some illnesses are caused by naturally occurring substances.
  • Plant toxins, such as those found in poisonous mushrooms
  • Natural food components that cause allergies in some people

Food Hazards - Pathogens

• Microorganisms that can only be seen under a microscope, are tiny, usually single-celled organisms.
• Pathogens are microorganisms that cause disease
  • Four types: Bacteria, Viruses, Fungi, Parasites

Food Hazards - Bacteria

• Bacteria are in the air, water, ground, on skin, and inside the bodies.
• Four categories of Bacteria
  • Harmless (neither helpful or harmful)
  • Beneficial
  • Undesirable(responsible for food spoilage)
  • Disease-causing (pathogens that cause most foodborne illnesses)

Food Hazards - Bacterial Pathogens

• Pathogens do not always display detectable odors or tastes.
• Contamination can occur in food without noticeable signs.
• Bacteria cause illness in three main ways:
  • Intoxications (poisons produced by bacteria while growing)
  • Infections (bacteria entering the intestinal system)
  • Toxin-mediated infections (poisons produced during bacteria growth)
  • Most food borne diseases are toxin-mediated

Food Hazards - Bacterial Growth

• Critical conditions for bacterial growth
  • Food (proteins readily support growth)
  • Moisture (bacteria require water to absorb food)
  • Temperature (danger zone promotes growth)
  • Acidity or Alkalinity (Neutral environment ideal)
  • Oxygen (aerobic and anaerobic bacteria exist)
  • Time (time needed for bacteria to acclimate)

Food Hazards - Potentially Hazardous Foods

• Foods that create a good environment for microorganisms, also known as TCS (Temperature Control for Safety).
• Foods derived from animals or containing animal products
• Plant-based foods that have been cooked/partially cooked/heat-treated (such as tofu, cooked rice)
• Raw seed sprouts
• Sliced melons (contaminated from soil)
• Garlic and oil mixtures (anaerobic bacteria thrive)

Food Hazards - Locomotion of Bacteria

• Contamination can occur through several routes, including:
  • Hands
  • Air
  • Sneezes and coughs -Water
  • Equipments and utensils
  • Rats and mice

Food Hazards - Viruses

• Viruses are smaller than bacteria.
• Viruses require a living cell to reproduce (dormant until entering a cell)
• Viruses can survive for several days or even months.

Food Hazards - Parasites

• Parasites live on or in another organism.
• The organism where a parasite lives is called a host.
• Parasites may pass through multiple hosts.
• Human parasites are typically small, and may often be microsopic, but larger than bacteria.
• Parasites generally are killed by proper cooking or freezing.

Food Hazards - Fungi

• Molds and yeasts are fungi
• Fungi are primarily associated with food spoilage rather than foodborne disease
• Most fungi are not dangerous.
• Some fungi produce toxins that can cause allergic reactions or severe illness(aflatoxin) -Examples: peanuts, nuts, corn, cottonseed, milk

Food Hazards - Plant Toxins

• Some plants are poisonous to humans.
• The only way to avoid plant toxins is to avoid the plants and products made using them.
• Plant toxins can be transferred through animal products like milk (from plants eaten).

Food Hazards - Seafood Toxins

• Some seafood toxins come from algae consumed by the fish.
• These toxins are not destroyed by cooking.
• The best method to avoid these toxins is ensuring you purchase seafood from approved retailers who can verify safety standards.
• Examples: puffer fish, some moray eels

Food Hazards - Chemical and Physical Hazards

• Chemical poisoning can result from improper or defective equipment and equipment handled improperly.
• Chemical hazards can appear within 30 mins
  • Antimony (chipped enamelware)
  • Cadmium (cadmium treated cookware, ice cube trays)
  • Cyanide (polish with cyanide)
  • Lead (corroded lead pipes, utensils etc)
  • Copper (damaged copper utensils)
  • Zinc (galvinized utensils)
• Physical hazards can injure or cause discomfort, but arent typically toxic.
  • Glass fragments
  • Metal shavings
  • Stones
  • Soil
  • Insects/insect parts
  • Hair

Food Hazards - Allergens

• Allergens are substances that trigger allergic reactions.
• Food allergy reactions can manifest quickly(immediately) after consumption of contaminated food; some reactions may not happen for hours.
• Common symptoms include:
  • Itching
  • Rashes/hives
  • Breathing difficulties
  • Swelling of the eyes/face
  • Loss of consciousness and death
• Examples of common food allergens: wheat, soy, peanuts, tree nuts, eggs, milk, dairy products, fish, shellfish

Personal Hygiene

• Do not work if sick
• Bathe or shower daily
• Wear clean uniforms
• Maintain clean hair/keep hair restrained
• Trim facial hair
• Wash hands frequently
• Cover coughs and sneezes
• Fingernails short, clean, no nail polish
• Do not sit on work-tables
• Cover cuts/sores with bandages
• Wear gloves when appropriate

Cross Contamination

• Transfer of hazardous substances (primarily microorganisms) from one food/surface to another.
• Good personal hygiene is the first step in preventing foodborne illness (avoiding bacteria in nose & mouth).
• Proper use of gloves prevents cross-contamination (but improper use spreads contamination).
• Utensils should be used to handle ready-to-eat food.

Food Storage

• Storage Temperature Danger Zones
  • Hot food zone
  • Temperature danger zone (5-60°C)
  • Cold food zone (<5°C)
  • Frozen food zone (< -18°C) Proper Food Handling:
• Receiving: Thoroughly check all food deliveries. Discard those that don't meet standards. Label and date all food items before storage
• Storing: Store foods, especially dry foods, appropriately (away from walls, ceilings).
• Refrigerated: Refrigerated foods need to be below 5 degrees Celsius.
• Dry goods: Store dry goods off the floor, away from walls and not under sewer lines.
• Freezer storage: Freeze food at or below -18°C (or 0°C).
• Thaw food properly: Chiller, cold running water, microwave.

Hot Food Holding

• Maintain a temperature of above 57°C (or 135F) for all freshly cooked foods.
• Use warming trays/bain marie to hold hot foods at appropriate temperatures.
• Cover food to prevent contamination & dehydration.
• Ready-to-eat food must not come in contact with contaminated surfaces.

Food Storage - Minimum Internal Cooking Temperature

• Minimum internal cooking temp to kill harmful micro-organisms
• Different foods require different temperatures.
• Food must be kept at this temperature to be considered safe
• Check internal temperature in multiple places (especially the thickest part).

Cooling Procedures (Two-Stage Method)

• Cool food from 57°C to 21°C within 2 hours, then from 21°C to 5°C within 4 hours.
• One-stage cooling: Cool food to below 5°C within 4 hours; if not possible, foods should be reheated at least to74°C for 15 seconds before cooling.

Cleaning and Sanitizing Equipment

• Manual Dishwashing Instructions:
  • Scrape and rinse
  • Wash (Use warm water, detergent)
  • Rinse
  • Sanitize (Use a disinfectant solution)
  • Drain and air-dry
• Dishwasher Instructions:
  • Use alkaline detergent, rinse aid for cleaning and drying.
  • Wash (60-65°C range)
  • Rinse (80°C range)
• Dishwasher steps: Pre-wash, Wash, Rinse, Air-dry

Detergents and Chemicals

• Chemicals (detergent, sanitizer) used for cleaning should be looked at for:
  • Know the properties
  • Know the usage instructions
  • Know storage requirements
  • Understand safety concerns

Cleaning Schedules

• Timetable outlining what, who, how and when tasks should be done
• Essential for managing cleanliness in a kitchen

Other Key Elements

• Floors, walls and prep surfaces need regular cleaning & sanitizing(consider raw food contact areas).
• Chopping boards need regular scrubbing, sanitization, and drying.
• Cutlery needs rinsing/washing with warm water and drying.
• Crockery needs rinsing, dishwasher washing, and airing.

HACCP System

• Identifies, monitors, and controls food contamination hazards
• Steps in HACCP methodology:
• Assess hazards
• Identify critical control points (CCPs)
• Set up standards/limits for CCPs
• Set up procedures for monitoring CCPs
• Establish corrective actions
• Set up a record-keeping system
• Verify the HACCP system's effectiveness

HACCP in Brief

• Steps in HACCP implementation.
  • Know your food products.
  • Analyze food product production processes.
  • Identify potential hazards and where they might occur in the process.
  • Put preventative measures (controls) in place.
  • Monitor controls.
  • Write down and keep records.
  • Review and confirm HACCP system effectiveness.

Flow of Food (HACCP) Stages

• Receiving raw ingredients
• Storing raw ingredients
• Preparing ingredients
• Cooking
• Holding and serving
• Cooling and storage of leftovers
• Reheating, holding, storage of leftovers

Safety Procedures

• Proper handling to avoid accidental injuries
• Remove chemicals before use.
• Never put dirty knives in a washing sink.
• Use caution when cleaning floors.
• Unplug electrical equipment before cleaning.
• Proper lifting techniques (Bend knees, straighten back).
• Basic cleaning methods for food preparation areas, utensils and cookware.

Test your knowledge on food safety, cleaning protocols, and the handling of electrical equipment in food establishments. This quiz covers essential practices to ensure hygiene and prevent contamination, as well as the biology of bacteria and viruses relevant to food. Are you ready to recall key procedures and safety measures?