Food Safety Lesson 2 - Sanitation and Safety (PDF)

Faculty of Business, Finance, and Hospitality THEORY OF FOOD Lesson 2 : Sanitation and Safety By Chef Kavilan...

Faculty of Business, Finance, and Hospitality THEORY OF FOOD Lesson 2 : Sanitation and Safety By Chef Kavilan If its important to you, you will find a way. If its not, you’ll find an excuse. Copyright© 2016 MAHSA UNIVERSITY 1  Objectives By the end of this chapter, you should be able to: After completing this lesson you will be  Understand the sanitation management in food able to: production  Understand what is food borne illness  Understand how to prevent from food borne illness  Understand the responsibilities for sanitation  Understand safety in food production Copyright© 2016 MAHSA UNIVERSITY 2  Cleaning and sanitising What is cleaning? Cleaning in a professional commercial kitchen involves removing dirt, food scraps, grime, fats and oils from surfaces and equipment. What is sanitising? Sanitising involves killing or reducing the number of dangerous micro organisms on equipment or surfaces. Copyright© 2016 MAHSA UNIVERSITY 3  Sanitation and Safety Professionalism An attitude that reflects pride in the quality of your work. One of the most important ways demonstrating professional pride is in the area of sanitation and safety Pride in quality is reflected in your appearance and work habits Poor hygiene, poor grooming and personal care, and sloppy work habits are unacceptable Copyright© 2016 MAHSA UNIVERSITY 4  Sanitation and Safety Poor sanitation and safety can cost a lot of money Poor food handling procedures and unclean kitchens cause illness, unhappy customers and even fines, summons and lawsuit Food spoilage raises food costs Poor kitchen safety results in injuries, medical bills, and lost workdays Poor sanitation sand safety habits show lack of respect for your customers, for your fellow workers , and for yourself Copyright© 2016 MAHSA UNIVERSITY 5  Sanitation and Safety The rules presented in the chapter are basic guidelines Local health departments have more detailed regulations All food-service operators are responsible for knowing the health department regulations in their own city and state Copyright© 2016 MAHSA UNIVERSITY 6  Food Hazards Contamination Most food-borne illness is the result of eating food that has been contaminated Contaminated means the food contains harmful substance not originally present in it Contaminated food is food that is not pure Copyright© 2016 MAHSA UNIVERSITY 7  Food Hazards Any substance in food that can cause illness and injury is called a hazard Four types of hazards 1. Biological hazards 2. Chemical hazards 3. Physical hazards 4. Allergens Some illness are caused by substance that occur naturally in foods, such as; 1. Plant toxins such as the chemicals in poisonous mushrooms 2. Natural food components to which some people are allergic Copyright© 2016 MAHSA UNIVERSITY 8  Food Hazards Pathogens Microorganism; a tiny, usually single-celled organism that can be seen only through a microscope Pathogen; A microorganism that can cause disease Four kinds of microorganisms can contaminate food and cause illness; 1. Bacteria 2. Viruses 3. Fungi 4. Parasites Copyright© 2016 MAHSA UNIVERSITY 9  Food Hazards Bacteria Bacteria are in the air, in the water, in the ground, in our skin, and inside our bodies As food workers, we are interested in a way of classifying bacteria that is practical to work; 1. Harmless Bacteria Neither helpful nor harmless to us 2. Beneficial Bacteria Bacteria that are helpful to us 3. Undesirable bacteria Bacteria that are responsible for food spoilage 4. Disease- causing bacteria, or pathogens Bacteria that cause most food borne-illness Copyright© 2016 MAHSA UNIVERSITY 10  Food Hazards Bacterial Pathogens Pathogens do not necessarily leave detectable odors or taste in food Contaminated food cannot be detected by smell, taste, or look alone Each kind of bacterial pathogen causes disease in one of three way 1. Intoxications : caused by poisons (toxins) the bacteria produce while they are growing in the food 2. Infections : caused by bacteria (or other organisms) that get into the intestinal system and attack the body 3. Toxin-mediated infections : caused by poisons that bacteria produce as they grow and multiply in the body Most food borne diseases are toxin-mediated infections Copyright© 2016 MAHSA UNIVERSITY 11  Food Hazards Bacterial Growth Conditions for growth 1. Food : foods with sufficient amounts of proteins are best for bacterial growth 2. Moisture : bacteria require water to absorb food 3. Temperature : Danger Zone promote the growth of bacteria 4. Acidity or Alkalinity : bacteria like neutral environments 5. Oxygen : aerobic and anaerobic bacteria 6. Time : time required for bacteria to adjust to new environment Copyright© 2016 MAHSA UNIVERSITY 12  Food Hazards Potentially Hazardous Food Foods that provide a good environment for the growth of microorganism. Also known as TCS (Temperature Control for Safety) Food that is derived from animals or containing animal products Food derived from plants that has been cooked, partially cooked or heat-treated such as tofu or cooked rice Raw seed sprouts Sliced melons : the flesh could be contaminated as it was once contact with soil Garlic and oil mixtures : the oil seals the garlic from air, fostering the growth of anaerobic bacteria Copyright© 2016 MAHSA UNIVERSITY 13  Food Hazards Locomotion of Bacteria Foods can become contaminated by any of the following means; Hands Air Coughs and sneezes Water Equipment and utensils Rats and mice Copyright© 2016 MAHSA UNIVERSITY 14  Food Hazards Viruses Smaller than bacteria Cannot reproduce or multiply unless they are in a living cell Can survive for days even months Inactive or dormant until they enter a living cell New viruses can enter new cells and continue to multiply Copyright© 2016 MAHSA UNIVERSITY 15  Food Hazards Parasites Organisms that can survive by living on or inside another organism The organism a parasite lives in is called the host May pass from one host organism to another and complete a different stage of their life cycle in each organism Human parasites are generally transmitted to them from animal host Human parasites are usually very small, although they may be microscopic; they are larger than bacteria Can usually be killed by proper cooking or by freezing Copyright© 2016 MAHSA UNIVERSITY 16  Food Hazards Fungi Molds and yeast are example of fungi Organisms associated primarily with food spoilage rather than food-borne disease Most molds and yeasts, even those that cause spoilage, are not dangerous to most human beings Some fungi are beneficial Some molds, however, produce toxins that can cause allergic reactions and severe disease Certain molds produce a toxin called aflatoxin in such food as peanuts and other nuts, corn, cottonseed and milk. This toxin can cause serious liver disease Copyright© 2016 MAHSA UNIVERSITY 17  Food Hazards Plant toxins Some plants are naturally poisonous to human beings The only way to avoid plant toxins is to avoid the plants in which they occur, as well as products made with those plants Can be transferred in milk from cows that have eaten the plant (jimsonweed and snakeroot) or from bees (mountain laurel) Best-known plant toxins are those found in certain wild mushroom Other toxic plants to avoid are rhubarb leaves, water hemlock, apricot kernels and nightshade Copyright© 2016 MAHSA UNIVERSITY 18  Food Hazards Seafood toxins Some toxins occur in fish or shellfish that have eaten a kind of algae that contains the toxins Not destroyed by cooking The only method of protection against them is to purchase fish and shellfish from approved suppliers who can certify the seafood comes from safe water The fish toxin present in puffer fish attacks the nervous system and can be fatal Other species of fish, such as moray eels, contains natural toxins and should be avoided Copyright© 2016 MAHSA UNIVERSITY 19  Food Hazards Chemical and Physical Hazards Some kinds of chemical poisoning are caused by the use of defective, improper equipment, or equipment that has been handled improperly The toxins in these create symptoms that show themselves within 30 minutes of eating poisoned food(except lead) ; 1. Antimony – storing or cooking in chipped gray enamelware 2. Cadmium – cadmium-plated ice cube trays or containers 3. Cyanide – caused by silver polish containing cyanide 4. Lead – lead water pipes, solder containing lead, lead utensils 5. Copper – corroded copper utensils, carbonated beverages in contact with copper tubing 6. Zinc – cooking foods in zinc-plated (galvanized) utensils Copyright© 2016 MAHSA UNIVERSITY 20  Food Hazards Chemical and Physical Hazards Physical contamination of food with objects that may not be toxic but may cause injury or discomfort Pieces of glass from a broken container Metal shavings from an improperly opened can Stones from poorly sorted dried beans Soil from poorly washed vegetables Insects or insects part Hair Copyright© 2016 MAHSA UNIVERSITY 21  Food Hazards Allergens Substance that cause an allergic reaction. Reactions to food may occur as soon as the food is eaten or in some cases, merely touched; they also may not occur after hours after the food is eaten Common symptoms of food allergy reaction Itching Rash or hives Shortness of breath Tightness in the throat Swelling of the eyes and face Unconscious or death Copyright© 2016 MAHSA UNIVERSITY 22  Food Hazards Allergens Foods that which some people are allergic include; Wheat products Soy products Peanuts and tree nuts Eggs Milk and dairy products Fish and shellfish **Food service personnel and dining room staff must be well informed of the ingredients in the menu and be able to inform customers as needed Copyright© 2016 MAHSA UNIVERSITY 23  Personal Hygiene Cross Contamination The transference of hazardous substance, mainly microorganisms, to a food from another food or surface First step to prevent food-borne disease is good personal hygiene Humans have bacteria all over our skin and in our nose and mouth If used correctly, gloves can help protect foods against cross contamination If used incorrectly, gloves can spread contamination to food Its good to use utensils to take ready-to-eat foods Copyright© 2016 MAHSA UNIVERSITY 24  Personal Hygiene Do not work if you are sick Bathe or shower daily Wear clean uniforms Keep hair clean and use hair restraints Keep facial hair trimmed Wash your hands often Cover cough and sneezes Keep fingernails short and clean. Do not wear nail polish Do not sit on work-table Cover cuts and sores with clean bandages Wear gloves Copyright© 2016 MAHSA UNIVERSITY 25  Food Storage Copyright© 2016 MAHSA UNIVERSITY 26  Food Storage Receiving 1. Safe food handling begins the moment food is delivered 2. Inspect all products thoroughly 3. Reject deliveries that do not meet standards 4. Label and date all foods 5. Store immediately Copyright© 2016 MAHSA UNIVERSITY 27  Food Storage Dry food Store in cool, dry place off the floor, away from wall and not under sewer line Keep containers closed to protect from rodents, insects, and dust Freezer storage Keep frozen food under 18° Celsius or lower Keep all frozen foods tightly wrapped to prevent freezer burn Label and date all items Thaw food properly; 1. In a chiller 2. Under cold running water 3. In a microwave oven Copyright© 2016 MAHSA UNIVERSITY 28  Food Storage Refrigerator storage Limit for chiller danger zone is 5°Celsius or lower Do not crowd refrigerators, leave space between items Keep refrigerators door shut except when removing or putting in items Keep refrigerators clean Store cooked food and raw food separately if possible (cooked above raw) Keep food and items wrapped Cool items first before put in refrigerators Copyright© 2016 MAHSA UNIVERSITY 29  Food Storage Hot Food Holding To keep foods hot for service, use a bain marie machine or warmer to keep food above 57°Celsius at all time Keep foods covered Bring foods to holding temperature quickly using ovens, pans or steamers Do not let ready-to-eat food come in contact with contaminated surface Copyright© 2016 MAHSA UNIVERSITY 30  Food Storage Minimum Internal Cooking Temperature The Internal temperature for a given food product at which microorganism are killed Food product must be held at that temperature to be considered safe Measure two or three places of the food product for more accurate reading Measure the thickest part Copyright© 2016 MAHSA UNIVERSITY 31  Food Storage Copyright© 2016 MAHSA UNIVERSITY 32  Food Storage Cooling Procedures Two – stage Cooling Method Cool foods from 57°Celsius to 21°Celsius in less than 2 hours, and from 21°Celsius to 5°Celsius in 4 hours One-stage Cooling Method Cool foods to below 5°Celsius in less than 4 hours If does not reach the temperature under 4 hours, food must be reheated again to 74°Celsius for at least 15 seconds then cool again Copyright© 2016 MAHSA UNIVERSITY 33  Cleaning and Sanitizing Equipment Manual Dishwashing Scrape and rinse Wash Rinse Sanitize Drain and air dry Copyright© 2016 MAHSA UNIVERSITY 34  Detergant and chemicals. To clean and sanitise in the kitchen we use chemicals and hot water but we need to have a closer look at the types of chemicals we use. We need to know what they are We need to know how to use them We need to know how to store them We need to know about safety Copyright© 2016 MAHSA UNIVERSITY 35  Neutral Detergants These are general purpose detergent cleaners. In general, they are diluted with water and form soapy suds when active. As items are washed the detergent becomes less active and you have less suds, that’s the time to change to clean hot water and add some more detergent to the water. Copyright© 2016 MAHSA UNIVERSITY 36  Sanitisers are used to kills germs and bacteria on: Chopping boards Utensils Food preparation benches Floors Knives All food contact surfaces Copyright© 2016 MAHSA UNIVERSITY 37  Dishwasher chemical Generally dishwashers use an alkaline detergent and a rinse aid. The detergent cleans the item and the rinse aid helps the drying process and ensures that drops of water do not leaves marks on the item. Copyright© 2016 MAHSA UNIVERSITY 38  Using a dishwasher Commercial dishwashers are fantastic! They are fast, efficient and they do a great job! Dishwashers should wash at around 60°C to 65°C and use a strong action which cleans most items very well. They should rinse at around 80°C which acts as a sanitiser and rinses so hot that the items sometimes air dry in as little as 30 seconds. Copyright© 2016 MAHSA UNIVERSITY 39  There are some steps to follow when using a dishwasher Pre wash Wash Rinse Air drying Copyright© 2016 MAHSA UNIVERSITY 40  SAFETY Removing excess chemical After cleaning equipment ensure that you have rinsed the chemical off completely before you use the equipment to prepare or cook food Knives NEVER put dirty knives into a washing sink The detergent and suds will hide the knife. A person putting their hands in the sink may cut themselves on a sharp knife Copyright© 2016 MAHSA UNIVERSITY 41  Floors When mopping floors they become wet and it is easy for an unsuspecting person to slip and injure themselves on a slippery floor. Copyright© 2016 MAHSA UNIVERSITY 42  Sharp items When disassembling equipment such as slicers be careful with sharp blades, the can and will cause severe injury if handled in an inappropriate way. Electrical items Always remove the electrical plug from the wall socket BEFORE cleaning an electrical item. Water and electricity do not mix well and it may become very dangerous causing electrocution and possibly death. Copyright© 2016 MAHSA UNIVERSITY 43  Lifting When lifting large, heavy or awkward items remember the rules Bend the knees Keep the back straight Copyright© 2016 MAHSA UNIVERSITY 44  There are four basic steps for any cleaning to be effective. They apply to all types of food establishments and include the cleaning of equipment, surfaces, floors and walls. Pre Cleaning Main Cleaning Sanitising Air Drying Copyright© 2016 MAHSA UNIVERSITY 45  Cleaning pots Pots are quite often too large to be washed in the dishwasher. However if they do fit in the dishwasher, rinse the pot and wash it in the dishwasher. Ensure the water is: Hot Clean Has detergent and suds Copyright© 2016 MAHSA UNIVERSITY 46  Handwashing Where possible use gloves to protect your hands Use hot water but not too hot to burn you Change the water on a regular basis to keep it clean and effective Remember that cleaning trays that have stored raw meat, chicken and seafood put a lot of bacteria into the water so you need to change the water on a regular basis Don’t waste water by leaving a tap running when it is not being used Copyright© 2016 MAHSA UNIVERSITY 47  Cleaning cutlery Cutlery is usually rinsed, washed in a dishwasher and then polished with a clean dry cloth while still warm. Cleaning crockery Rinse plates before placing them in a dishwasher and allow them to air dry before stacking them away. Deep cleaning Despite your best efforts there is usually a build up of dirt and grime in a kitchen. Copyright© 2016 MAHSA UNIVERSITY 48  Cleaning schedules A cleaning schedule is a timetable that shows WHAT gets cleaned, WHO cleans it, HOW they clean it and WHEN they clean it. Copyright© 2016 MAHSA UNIVERSITY 49  Walls Clean kitchen walls of grease and fat on a regular basis. Use a detergent for this. Floors Ensure floors are clean and swept regularly. Ensure food scraps do not build up on the floor and become a slipping hazard. Food preparation benches Food preparation benches need to be cleaned and sanitised after every use, especially after preparing raw foods such as meat, fish and poultry. Copyright© 2016 MAHSA UNIVERSITY 50  Chopping boards Dirty chopping boards can be a source of infection and cross contamination in the kitchen. 1. Chopping boards need to be thoroughly scrubbed in hot water using a detergent 2. Then apply a sanitiser to the chopping boards 3. Allow the chopping board to air dry Copyright© 2016 MAHSA UNIVERSITY 51  HACCP System Hazard Analysis Critical Control Point The purpose of HACCP is to identify, monitor, and control dangers of food contamination 1. Assess hazards 2. Identify critical control point (CCPs) 3. Set up standards or limits for CCPs 4. Set up procedures for monitoring CCPs 5. Establish corrective actions 6. Set up a recordkeeping system 7. Verify the system is working Copyright© 2016 MAHSA UNIVERSITY 52 Copyright© 2016 MAHSA UNIVERSITY 53  HACCP The Flow of Food Receiving raw ingredients Storing raw ingredients Preparing ingredients Cooking Holding and serving Cooling and storing leftovers Reheating, holding, and storing leftovers Copyright© 2016 MAHSA UNIVERSITY 54  THE END Copyright© 2016 MAHSA UNIVERSITY 55