Food Service

Chapter 1: Sanitation

SanitationThe reputation of any food service establishment is earned by the quality of food and service provided. The good reputation of a food service establishment can be quickly ruined by inadequate and improper personal hygiene and sanitation habits.

Cleanliness is an absolute requirement in the commercial kitchen. Personal hygiene and sanitation procedures determine the cleanliness of a food service establishment. Foodborne illnesses and bacteria can occur as a result of improper food handling, sanitation, and personal hygiene procedures.

Managers must understand the FDA Food Code (revises & publishes codes), the IL state codes (writes the codes), and the local health codes (enforces the codes). Workers must abide and practice these regulations as well.

Food Safety

Many organizations and government are involved with food safety standards: Food and Drug Administration (FDA) ensures the safety of all food

except meat, poultry, and egg products. The FDA also publishes the Food Code which assigns jurisdictions at the national, state, and local levels in regulating the food service industry.

The Food Safety and Inspection Services (FSIS) ensures the safety of meat, poultry, and egg products.

Animal and Plant Health Inspection Service (APHIS) ensures protection of animals and plants from diseases or pests.

Environmental Protection Agency (EPA) establishes levels of pesticide residues that can be tolerated by humans.

Centers for Disease Control (CDC) investigates foodborne illness. Occupational Safety & Health Administration (OHSA) maintains

workplace safety standards including standards regarding foodborne illness.

Food Safety

Potentially Hazardous Foods (PHF)

Any food that requires temperature control

because it is in a form that is capable of supporting

the rapid and progressive growth of infectious or

toxigenic microorganisms. Refrigerated foods must be

maintained at a temperature at or below

41 degrees F. Cooked food must be maintained at

temperatures at or above 135 degrees F.

Highly Susceptible Populations

People are more likely to experience foodborne illness

than others. Highly susceptible populations

include children under the age of four, seniors, and pregnant women. Other populations

would be any individual receiving food from a facility like nursing homes, hospitals, and senior centers. Particular

care must be taken when serving these populations.

For example, raw or undercooked eggs, fish, or

meat should not be served .

Personal Hygiene

Remember

• Keep hands and fingernails clean • Wash hands with soap and water• Handle food with clean hands only• Never work with open sores or cuts

these

• Cover cough/sneeze with arm• Do not work when ill• Wear clean and proper clothing• Clean and controlled hair

Rules…

• Do not chew gum or smoke• Do not wear nail polish or acrylics (gloves)• Do not wear hand or arm jewelry• Bath daily

Physical care that is maintained by the individual. It encompasses important areas of health, cleanliness, attitude, and outward appearance. Good personal hygiene is essential to all food service workers. Not only does maintaining good personal hygiene aid in reducing the risk of contamination of food and work surfaces, but it also helps to instill a sense of personal and professional pride in the workplace.

Personal Hygiene1. Wet hands and arms

with hot water.2. Work up lather of soap

on fingers, fingertips, hands, and arms.

3. Scrub vigorously for at least 20 seconds.

4. Clean under fingernails with nail brush.

5. Rinse hands and arms thoroughly with clean, running warm water.

6. Use paper towel to turn off faucet.

7. Dry hands and arms with a separate paper towel.

Dirty hands is the #1 vehicle for transmitting bacteria. Always wash your hands after touching bare human parts or hair, using the restroom, taking out garbage, smoking, coughing/sneezing. eating/drinking, handling dirty equipment, exposure to raw food, and before putting on gloves.

Bacteria

All food contains bacteria. Not all bacteria is bad, but the bacteria that is are called “pathogens” which give off toxins. This type of bacteria can divide every 20 minutes in food. Bacteria must be controlled using proper sanitation procedures. Foodborne illness is the result of eating food that has been contaminated by harmful bacteria or their toxins. Cross-contamination is the transfer of microorganisms or bacteria from one location to another by means of a vehicle. The most common vehicle transmitting bacteria is the hands, which is why proper hand washing is critical to food safety. There are 3 types of foodborne illness and certain foods are more easily contaminated than others such as: Yeast Contamination (acidic foods) Bacterial Growth (meats) Mold (meats, acidic foods, bread)

Bacteria growth favors warm, moist areas with an available food supply. Because bacteria and moisture are present in all goods, the most effective method used to control bacterial growth is temperature control and time. Bacteria grows very slowly at temperatures below 41 degrees F. Bacterial growth is stopped completely at 0 degrees F and below. Bacteria growth is minimal at 135 degrees F, and destroyed at temperatures reaching 180 degrees F or above. The Danger Zone for food is between 41 degrees F and 135 degrees F., therefore, food left in the Danger Zone longer than 4 hours must be discarded.

BacteriaHeating foods to their minimum required internal cooking temperature ensures that bacteria are destroyed. The FDA Food Code establishes minimum internal cooking temperature standards. Food must be heated to the specific minimum temperature , and that temperature must be maintained for the required time to effectively destroy bacteria. The higher the internal temperature, the shorter the required time. For example, when ground beef is heated to its internal temperature of 155 degrees F, the bacteria are instantly killed and only needs to be held at that temperature for 15 seconds. Although, when at an internal temperature of 145 degrees F, that temperature must be maintained for 3 minutes to kill all bacteria that may be present. Temperature Control for Safety (TCS) emphasizes to cook the food correctly, as well as hold the food correctly.

Care should also be taken when thawing potentially hazardous foods to prevent growth of bacteria. Foods must be thawed either in a refrigerated environment of 41 degrees F or less, or completely submerged under running water, or under defrost in a microwave.

Bacteriawill grow quicker under these conditions…

F: Food (protein foods)

A: Acid (acidic foods with a pH of 4.6-7.5)

T: Time (abused cook & hold times)

T: Temperature (foods left in the Danger Zone for 4 or more hours)

O: Oxygen (aerobic & anaerobic growth)

M: Moisture (foods with .85% moisture or more)

Bacteria

Cooling foods for storage also helps prevent bacteria growth. Potentially hazardous food that has been cooked must be cooled to 70 degrees F within 2 hours following the cooking process. Food then must be cooled to 41 degrees F within the next 4 hours before storage. Finally, bacteria is less likely to grow if the following methods are implemented during the cooling process…

Place the food items in shallow pans

Separate the food items into small, thin portions.

Use rapid cooling equipment (ice paddle).

Place the food in a container held in an ice water bath.

Add ice to the food.

Use storage containers that maximize heat transfer, such as aluminum pans.

Foodborne Illness

Illness Symptoms Sources

Campylobacter Fever, diarrhea, abdominal cramps

Poultry

Salmonella Fever, diarrhea, abdominal cramps

Poultry, eggs, dairy products

Norovirus (Norwalk) Diarrhea, vomiting, nausea and stomach pain.

Infected food workers contaminated with vomit or feces from an infected person

E. Coli O157:H7 Severe Diarrhea Contamination-cow feces (grounds meats)

Calicivirus Gastrointestinal illness, vomiting, diarrhea

Water, fruit, vegetables, shellfish

Shigella Chronic disease of large intestines

Flies, unwashed hands, feces

Hepatitis A virus Liver inflammation Contaminated foods, water, infected people

Staphylococcus Can cause meningitis, pneumonia

Contagious bacteria on humans like sores

Listeria Fever, muscle aches, gastrointestinal symptoms

Contaminated milk and lunch meats

Clostridium Botulinum Constipation, diarrhea, vomiting

Contaminated low acid canned foods

Streptococcus Sore throat, fever, strawberry tongue

Contaminated foods, infected people

Foodborne illness is often caused by bacteria or viruses that may be present in foods or beverages. Poor habits such as improper hot and cold holding temperatures, poor personal hygiene habits by food service workers, storing food in punctured or opened can, or allowing food to be contaminated by rodents or insects can all contribute to foodborne illness. Harmful bacteria and viruses causing foodborne illnesses include the following…

Note: If ill with any of the Fatal Five ( ) send home and seek medical treatment.

(HENSS)

Hazard Analysis & Critical Control Point (HACCP)...a systematic approach to the identification, evaluation, and control of food safety hazards during all stages of food preparation and production.

Step 1

• Develop food procedures to address basic operation and sanitation conditions in the food establishment.

Step 2

• Group menu items and food products according to the food preparation process.

Step 3

• Conduct a hazard analysis on all food safety hazards (biological, chemical, and physical)

Step 4

• Implement control measures (critical control points) at various points in the food production process.

Step 5

• Establish monitoring procedures (how the food will be monitored, the times the food will be monitored, and who will be monitoring the food)

Step 6

• Develop a corrective action plan that will take place when a food’s critical control point has not been met.

Step 7

• Conduct an ongoing verification procedure to assure the HACCP plan is working in the establishment.

Step 8

• Keep detailed records of the control methods (times and temperatures of food as well as corrective measures taken).

Step 9

• Conduct periodic validation on the establishment’s HACCP plan to enforce food safety measures.

Washing & Sanitizing

Many problems relating to sanitation can be traced to improper cleaning and sanitizing of

dishes, silverware, glassware, pots, pans, and utensils. Preheating these items by soaking, scraping, washing, and rinsing is necessary in order to remove any buildup of dirt, grease, or grime. If they are placed in the wash water without pretreatment, the effectiveness of the detergent is greatly diminished. After proper washing procedures, dishes, silverware, glassware, and pots must be allowed to air dry (upside down) to avoid recontamination.

If utilizing the automatic washing method (dishwasher) follow the codes of your local health department regarding water temperatures for washing, rinsing, and sanitizing. The temperature of wash water should exceed 150 degrees F, while the temperature of rinse water should exceed 180 degrees F. Proper spacing of the items is also an important factor in whether the wash water reaches all areas of the items being washed. They should not touch one another.

If utilizing the manual washing method (by hand), hot water (110 degrees F) is necessary for washing, rinsing, and sanitizing.

Sort & Scrape Food

Wash Dishes

Rinse Dishes

Sanitize Dishes

AIR Dry Dishes

Misc. Sanitation Guidelines Never refreeze thawed meat, fish, or vegetables. Thawing and refreezing

causes cellular breakdown and increases susceptibility to decay. Do not store opened canned foods in the opened can. Use only pasteurized egg products in items that will not be fully-cooked. Do not use dented cans. Inspect all food thoroughly on delivery days and before using. Properly dispose of all garbage promptly. Check refrigerator temperatures daily. Calibrate (reset) thermometers and scales consistently each week for accuracy. Reheat leftovers to 165 degrees F (stir half way through cooking process). Avoid handling food more than necessary. Never handle food if sick. Store clean glasses, cups, pots, and bowls upside down. If ever in doubt about any food…throw it out!