Understanding Food Safety Practices

Understanding Food Safety

• Hazard: Anything causing potential harm.
• Risk: The probability of harm occurring.
• Risk Management: Identifying, observing, and prioritizing risks to minimize their effect.
• Food Safety: Protection of consumer health through food safety practices.
• Food Safety Hazards: Potential dangers in food that could make people sick.
• Food Safety Management Systems: Identify and manage risks to ensure safe food.

Key Food Safety Factors

• FATTOM: Six favorable conditions for the growth of foodborne pathogens:
  • Food: Microorganisms need nutrients, especially rich in protein.
  • Acidity: Bacteria thrive in neutral to slightly acidic environments (pH).
  • Time: Bacteria multiply with time, so the longer food is left out, the more they increase.
  • Temperature: Temperature danger zone for bacterial growth is between 5°C and 60°C (41°F and 140°F).
  • Oxygen: Some bacteria require oxygen, while others thrive without it.
  • Moisture: Bacteria need moisture, so dry foods are less likely to support bacterial growth.

Food Flow

• Food Flow: Path food takes from purchase to serving, including receiving, storing, freezing, thawing, preparing, cooking, holding, cooling, reheating, and serving.

Thawing

• Thawing: Defrosting frozen food safely to prevent bacterial growth.
• Types of Thawing:
  • Refrigerator Thawing: Slow thawing in the refrigerator at 4°C (40°F) or lower.
  • Cold Water Thawing: Submerging food in cold water, changing the water every 30 minutes.
  • Microwave Thawing: Using the microwave's defrost setting for quick thawing.

Heat Transfer

• Conduction: Heat transfer through direct contact.
• Convection: Heat transfer through fluid motion.
• Radiation: Heat transfer through electromagnetic waves.

Kitchen Brigade System - A Hierarchical Organization

• Brigade de Cuisine: Hierarchical system for kitchen staff organization.
• Chef de Cuisine (Executive Chef): Head chef, overseeing kitchen operations, menu creation, and management.
• Sous Chef (Deputy Chef): Second-in-command, managing daily operations, staff, and filling in for the head chef.
• Chef de Partie (Station Chef): Specializes in a specific area of food preparation:
  • Saucier (Sauce Chef): Prepares sauces, stews, and hot appetizers.
  • Poissonier (Fish Chef): Handles fish and seafood dishes.
  • Rotisseur (Roast Chef): Prepares roasted, broiled, and grilled meats.
  • Grillardin (Grill Chef): Focuses on grilled foods.
  • Friturier (Fry Chef): Specializes in fried items.
  • Entremetier (Vegetable Chef): Prepares vegetables, soups, starches, and eggs.
  • Garde Manger (Pantry Chef): Manages cold dishes, salads, and appetizers.
  • Patissier (Pastry Chef): Crafts pastries, desserts, and baked goods.
• Commis (Junior Chef/Assistant): Assists station chefs and learns kitchen skills.
• Apprentice (Trainee): Entry-level role learning basic skills and assisting with tasks.

Foodborne Illness

• Foodborne Illness: Sickness caused by consuming contaminated food with harmful bacteria, viruses, parasites, or chemicals.
• Causes:
  • Incorrect cooling or heating of perishable foods.
  • Improper cooking temperatures.
  • Contaminated utensils and equipment.
  • Poor employee health and hygiene.
  • Food from unsafe sources.
• Signs and Symptoms:
  • Diarrhea (possibly bloody).
  • Nausea.
  • Abdominal pain.
  • Vomiting.
  • Dehydration.
  • Low-grade fever.
  • Feeling lightheaded or faint.
  • Fatigue.
  • Dark-colored urine.
  • Less frequent urination.
  • Excessive thirst.

Common Foodborne Illnesses

• Escherichia coli (E. coli): Bacterial species commonly found in intestines, leading to food poisoning.
• Salmonella Infection: One of the most common foodborne illnesses worldwide.
• Clostridium perfringens : Bacteria found in various environments, including human and animal intestines.
• Norovirus: Causes illnesses not related to the flu and leads to acute gastroenteritis.
• Campylobacter: Type of bacteria that can cause food poisoning with diarrhea, fever, and stomach cramps.
• Listeria: Rare pathogen causing listeriosis, potentially serious for pregnant women, elderly individuals, and people with weak immune systems.

Types of Hazards

• Biological Hazards: Invisible to the naked eye (viruses, fungi, parasites).
  • Salmonella: Commonly found in meats and poultry, posing a major food safety threat.
• Chemical Hazards: Harmful contaminants in food, such as pesticides, heavy metals, and toxins from bacteria.
• Physical Hazards: Tangible substances causing harm, like broken glass, knives, hair, nails, and thumbtacks.

Food Safety and Sanitation

• Allergy: Immune system reaction to harmless substances like food or pollen.
• Allergens: Triggers allergic reactions, causing symptoms like itching, swelling, or difficulty breathing.
• 8 Common Food Allergens:
  • Milk.
  • Eggs.
  • Fish.
  • Shellfish.
  • Tree nuts.
  • Peanuts.
  • Wheat.
  • Soybeans.

Personnel Training and Hygiene

• Food Safety and Sanitation: Keeping kitchens clean and ensuring safe food handling.
• Preventing Foodborne Illnesses: Following good hygiene practices for preventing contamination:
  • Proper hand washing.
  • Cooking food to the right temperature.
  • Keeping kitchen surfaces clean to avoid contamination.
• Personnel Involved in Food Safety and Sanitation:
  • Restaurant Manager: Responsible for overall restaurant operations and keeping owners informed.
  • Sous Chef: Delegates tasks, supervises kitchen stations, and works closely with chefs.
  • Bartender: Service professional with knowledge of wine, beer, liquor, and spirits.
  • Host: Greets guests upon arrival.
  • Pastry Chef: Creates dessert menus and recipes.
  • Line Cook: Prepares various food items.
  • Prep Cook: Prepares ingredients for cooking.
  • Dishwasher: Ensures restaurant cleanliness and efficiency.
  • Catering Manager: Overlooks all aspects of catering services.

Training & Hygiene

• Personnel Training in Food Safety and Sanitation: Essential for maintaining high standards and reducing illness.
• Personnel Personal Hygiene:
  • Regular Hand Washing: Washing hands frequently with soap and water, especially before eating, after restroom use, or handling potentially contaminated items.
  • Proper Grooming: Keeping Hair clean and trimmed, maintaining a neat appearance.
  • Clean Uniforms/Clothing: Wearing clean, appropriate clothing or uniforms and ensuring regular laundering.
  • Healthy Habits: Maintaining cleanliness and health; bathing regularly and managing personal health issues responsibly.
  • Avoiding Contagion: Staying home when sick to prevent spreading illness.