Chapter 1 – Sanitation

1.1 Sanitary Food Handling

9.0 PRACTICE LAB PROCEDURES AND SAFETY PRACTICES FOR THE CUL. ARTS ENVIRONMENT

12.0 EXAMINE FOOD-BORNE ILLNESS AND FOOD SAFETY

15.0 APPLY SANITATION, SAFETY, AND FIRST AID PROCEDURES

Biological Hazards• Bacteria – single celled LIVING

organisms (The volume/type of bacteria will determine how sick you get.

• Viruses – living cells, need a host• Parasites – multi-celled organisms

larger than bacteria/viruses (roundworms, tapeworms)

• Fungi – organisms (mold, yeast), can produce toxins, gases

Look at p. 8-9 in text….1. Which bacteria is often in

reheated foods? 2. What disease can be caused by

“dented” cans? 3. Which bacteria is from fecal

contamination?4. When looking at the list of

FOODS, which nutrient is in most of the foods?

Answers……1. Which bacteria is often in

reheated foods? SALMONELLA2. What disease can be caused by

“dented” cans? BOTULISM3. Which bacteria is from fecal

contamination? E-COLI4. When looking at the list of

FOODS, which nutrient is in most of the foods? PROTEIN

Look at p. 10 in text….1. Which parasite is sometimes in

pork? 2. What temp do you cook shrimp? 3. How can you prevent mold on grains & nuts?4. Which parasite is killed by freezing?

Look at p. 10 in text….1. Which parasite is sometimes in

pork? TRICHINELLA2. What temp do you cook shrimp?

SHELLFISH over 150 degrees (Fish is over 140 degrees)

3. How can you prevent mold on grains & nuts? KEEP DRY

4. Which parasite is killed by freezing? ANISAKIDAE (roundworms)

FAT – TOM – conditions good for PATHOGENS (organisms that produce disease• Food• Acidity• Temperature• Time• Oxygen• Moisture

Sources of ContaminationDIRECT

Contamination

Food already contaminated –

must be properly STOREDCOOKEDSERVED

CROSS Contamination

Food is SAFE then comes in contact with a Biological, Physical, or Chemical

contaminate during storage, cooking or service.

Danger Zone !

Why do you think chefs rapidly cool food to below 41 degrees in preparation for storage?

Because bacteria grow very fast and live in warm temps.(40-140 degrees)

CHECK- UP ……• What are 3 types of

hazards that can contaminate foods?

CHECK- UP ……• What are 3types of hazardsthat can contaminate foods?

1. Biological2. Physical3. Chemical

Hand Washing p. 13-14• How?• When?• With Gloves?• How often?• Why?

Grooming• Clean uniform• Put on at work• No “apron”

wiping towel• Hair restraint• Jewelry/watches

are a source of bacteria

Personal Hygiene• Don’t work if sick• Trim Nails• No Polish• Minimal Make-up• Bandage over

cuts w/ gloves

Cleaning & Sanitizing

• Cleaning – removing soil and grease, sweeping

• Sanitizing – AFTER cleaning• Sanitize with HEAT (over 180

degrees) or CHEMICALS (p. 17)

• Manually – 3 compartment sink – wash,rinse,sanitize

• With Gloves?• How often?• Why?

Water DisposalRecycling

Pest Control• Get rid of Trash Quickly – so it doesn’t mix with

the food• Most garbage should be emptied every 4 hours.• Pests-mice, flies, roaches, mosquitos carry

pathogens• Shut off places pests enter.• Clean & wipe crumbs/surfaces• Cover & store properly – off the ground• Pesticides by professionals.

CHECK- UP ……• What is the difference betweencleaning andsanitizing?

Cleaning – removing soil and greaseSanitizing – AFTER cleaning -- with HEAT or CHEMICALS