introduction to culinary arts kitchen safety & sanitation what you don’t know can hurt you!...

Introduction to Culinary ArtsKitchen Safety & Sanitation

What You Don’t Know CAN Hurt You!

HOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to healthy living and the modern commercial kitchen and bake shop.

HOSP-ICA-6: Analyze and examine fundamental safety skills and practices related to the commercial kitchen.

TRAINING

http://zunal.com/webquest.php?w=74637

You are responsible for locating and submitting 5 recipes: one that contains

peanut butter, a chili recipe three other

inexpensive and simple dishes.

Every day we assume that the food we eat is safe. However, unless everyone who has handled the food has used good

sanitation practices this may not be the case. SANITATION is the process of handling food in ways that are clean and healthy.

What do you see wrong in this picture?

No one likes to cut a finger on a knife, get burned or slip and fall. Most of us, however, have had one or more of these

accidents. SAFETY in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accidents in the kitchen are due to carelessness. What could make this

kitchen unsafe?

BELL RINGERGOOD BACTERIA V/S BAD BACTERIA

https://www.cteonline.org/curriculum/lessonplan/intro-to-microorganism-and-growing-microorganisms-1-of-4/UX0xqM

As you enter the classroom, get your Sourcebook from the cabinet and copy the following questions in the Bell Ringer Section of your Sourcebook. Leave space for responses.

1.Name two benefits of bacteria to human and/or the environment.2.Why is bacteria considered Prokaryotic?3.How do some bacteria make humans sick?4.What are the two types of toxins and how did they get their names?5.Many bacteria are neutral. What does this neutral mean?

SAFETYSAFETY first. How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Click the box next to each question to reveal the answer.

1. Use a towel or your apron to remove a pan from the oven.

2. Pour salt or baking soda over the flames of a grease fire.

3. Wipe up spills on the floor right away.

4. Pour water on a grease fire.

5. Tie back long hair.

6. Climb up on the counter to get items from the top shelf.

7. Use electric appliances with wet hands.

8. Wear loose clothing while working in the kitchen.

9. Cut away from your body when using a sharp knife.

10. Keep cabinet doors open so everything is in easy reach.

SAFESAFE

SAFE

SAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

UNSAFE

SAFETYSAFETY first. How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Click the box next to each question to reveal the answer.

11. Personal hygiene is important while preparing food.

12. Hide kitchen accidents to avoid upsetting the instructor.

13. Store knives in backpacks to transport them.

14. Do not wear finger nail polish and long fingernails.

15. Sit on the kitchen work tables during break time.

16. When removing pan from oven, pull the rack out.

17. Leave sharp knives in a sink full of water.

18. Plug several cords into an electrical outlet at a time.

19. Disconnect appliances before cleaning them.

20. Use cold, soapy water for washing dishes.

UNSAFEUNSAFE

UNSAFE

SAFE

SAFE

SAFE

SAFE

UNSAFE

UNSAFE

UNSAFE

FOCUS STANDARDSHOSP–ICA-4: Demonstrate and practice correct sanitation as it relates to

healthy living and the modern commercial kitchen and bake shop. Identify personal hygiene policies and hand washing procedures. Identify the biological, physical, and chemical contaminants, and prevention measures. Practice proper contaminant prevention measures as it relates to food preparation in the

commercial kitchen. Identify and demonstrate proper pot and pan washing with four-compartment sinks and the

use of sanitizers and detergent chemicals. Demonstrate the proper use and cleaning of an automatic dishwasher (if available) and

identify the chemicals used for dishwasher cleaning. Discuss pest control and management of infestations. Discuss Health Department inspections and facility requirements of commercial foodservice

establishments. Students conduct a mock Health Department inspection of the kitchen lab. Identify and demonstrate proper receiving and storage principles such as FIFO, rotating

inventory, and storage/receiving temperatures. Discuss and practice proper labeling of stored foods. Identify the factors that affect the growth of food borne pathogens (i.e. FATTOM) and explain

how time and temperature guidelines can reduce growth of microorganisms. List and demonstrate food handling, preparation, and storage techniques that prevent cross-

contamination between raw and ready-to-eat foods and between animal and seafood, including sources of other potentially hazardous food products.

Discuss and practice the proper use of gloves in food handling. Identify, calibrate and properly use thermometers.

FOCUS STANDARDS


Discuss principals of basic First Aid treatments for a foodservice environment including basic cuts, lacerations, abrasions, punctures, CPR, food allergies, anaphylactic shock, Heimlich maneuver, and minor burns.

Examine and practice correct Fire Safety procedures using correct classifications of fire extinguishers, hood suppression systems, and emergency evacuation routes.

Practice and examine kitchen safety in the areas of falls, strains, sprains, and lifting using proper techniques.

Identify gas safety issues for gas ranges and ovens, including shut off valves and pilot lights.

Examine and identify a Material Safety Data Sheet and explain their importance when handling common foodservice chemicals. Display manual of all MSDS for each chemical used in the kitchen, dining room, and dish room.

ACADEMIC/ NATIONAL STANDARDS

ELACC9-10SL1: Initiate and participate effectively in a range of collaborative discussions(one-on-one, in groups, and teacher-led) with diverse partners on grades 9–10 topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.

ELACC9-10SL4: Present information, findings, and supporting evidence clearly, concisely, and logically such that listeners can follow the line of reasoning and the organization, development, substance, and style are appropriate to purpose, audience, and task.

SMI5: Students will compare and contrast parameters affecting microbial growth, ways of controlling growth of microorganisms, and examine the effects that physicochemical factors can have on microbes.

ELACC9-10SL2: Integrate multiple sources of information presented in diverse media or formats (e.g., visually, quantitatively, orally) evaluating the credibility and accuracy of each source.

National / Local Standards / Industry / ISTE: NFCS-8.2. Demonstrate food safety and

sanitation procedures

UNDERSTANDINGS & GOALSEnduring Understandings: From this session, students will identify and demonstrate proper preventive

measures of biological, physical, chemical contaminants and to identify the factors that affect the growth of food born pathogens and explain how time and temperature controls can greatly reduce the risk of bacterial growth in our foods. Additionally, students will identify the principles of proper receiving, storage, and food handling techniques.

Food safety is everyone’s responsibility in minimizing the risk of food borne illnesses. Food handler’s personal hygiene practices are a leading cause of biological and physical contamination. Knowledge and understanding of one’s personal hygiene and properly washing one’s hands and knowing when you should wash your hands are vital in minimizing food contamination and preventing food borne illnesses.

Essential Questions:

Why is it important to safeguard our food during the receiving, storage and preparation and service of our food?

Explain how preventing cross contamination and monitoring food temperatures are essential aspects of a food handler’s diligent responsibilities.

What are the factors that affect the growth of food-borne pathogens? Why is personal hygiene an important aspect of a food handler’s regular

routine? How does a food handler know if he or she has met the standards required by

the state of Georgia health inspection code? Why is food safety so important?

Standards: HOSP–ICA-4: Demonstrate and practice correct sanitation as

it relates to healthy living and the modern commercial kitchen and bake shop.


Essential Question(s): Why is personal hygiene an important aspect of a food

handler’s regular routine? How does a food handler know if he or she has met the

standard required by the state of Georgia health inspection code?

Why is food safety important? Why is it important to safeguard our food during the

receiving, storage and preparation and service of our food?

I Can Statements: Discuss, demonstrate and practice cleanliness, safety and

proper sanitation as defined in the ServSafe curriculum.

OPENING

OPENING- BELL

RINGER

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2014-2015Intro to Culinary Arts

•Table of Contents (2 pages- front only)

•Section 1- Bell Ringers•Section 2- Notes

•Section 3- Lab Report

Which of the following are potentially hazardous?

1. Raw carrots

2. Sliced melons

3. Bean sprouts

4. Baked potatoes

5. Soda crackers

6. Lettuce

7. Bananas

8. Flour

9. Dry rice

10. Tofu

11. Limes

12. Shell Eggs

13. Soy burger

14. Cheese

15. Bread

OPENING- BELL

RINGER

Start’Em Out RightServSafe Case

Study

Listen to the following case study and respond to the

questions below:

1. What things would you change or fix in this

operation?2. What would you include

when designing the personal hygiene programs?

3. How would you introduce this to the staff and to the

children?


properly:



•Table of Contents (2 pages- front only)•Section 1- Notes

•Section 2- Bell Ringers•Section 3- Lab Report

OPENING Bell Ringer

STUDY BUDDYGrab a computer and log-in to

Edmodo. Get with a partner at your table and for the next ten minutes study the following words for Vocabulary Test:

Contamination* Sanitation* Bacteria* Temperature danger zone* Potentially hazardous foods (PHF)* First In, First Out (FIFO)* Cross-contamination* Sanitary* Food-contact surface* Hazard Analysis Critical Control Point

(HACCP)* Critical control point (CCP)*• Occupational Safety and Health

Administration (OSHA)*• Evacuation routes*• Environmental Protection Agency (EPA)*• Material Safety Data Sheet (MSDS)*


properly:


2014-2015Intro to ECE

•Table of Contents (2 pages- front only)•Section 1- Notes

•Section 2- Bell Ringers•Section 3- Observation

Journal**Each section should be 30

pages apart**

WORK PERIOD- SERVSAFE NOTESDefine the terms (40 Total) in the ServSafe~ Safety & Sanitation

PowerPoint on the school webpage. Complete the notes below using the CONTAMINATION AND FOOD

ALLERGENS/ THE SAFE FOOD HANDLER PowerPoint

SERVSAFE CONTAMINATION AND FOOD ALLERGENS Name the three types of food-borne contaminants How are biological toxins produced? Name three types of biological toxins. Name the three types of chemical contaminants. Give seven examples of physical contaminants. Name the eight common food allergens. What are some symptoms of an allergic reaction?

SERVSAFE THE SAFE FOOD HANDLER Name the eight personal behaviors that can contaminate

food. What are the components of good personal hygiene? Outline the steps for proper handwashing. How often should gloves be changed? What is proper work attire for a foodhandler (list all five)?

WORK PERIOD SERVSAFE NOTES, MISSING WORK, NAPKIN FOLDS

ALL MISSING WORK MUST BE SUBMITTED BY WEDNESDAY, SEPTEMBER 17TH

PRACTICE NAPKIN FOLDS

Define the terms (40 Total) in the ServSafe~ Safety & Sanitation PowerPoint

SERVSAFE CONTAMINATION AND FOOD ALLERGENS

Name the three types of food-borne contaminants

How are biological toxins produced? Name three types of biological toxins. Name the three types of chemical

contaminants. Give seven examples of physical

contaminants. Name the eight common food allergens. What are some symptoms of an allergic

reaction?

SERVSAFE THE SAFE FOOD HANDLER Name the eight personal behaviors that

can contaminate food. What are the components of good

personal hygiene? Outline the steps for proper hand

washing. How often should gloves be changed? What is proper work attire for a food

handler (list all five)?

Work PeriodDefine the terms (40 Total) in the Food Safety & Sanitation PowerPoints on the school webpage. They are labeled in Presentations in the Culinary Arts course.

Sanitation Contamination* Sanitation* Bacteria* Infection Virus Parasite Allergy Temperature danger

zone* Potentially hazardous

foods (PHF)* Foodborne illness Aerobic bacteria Anaerobic bacteria Facultative bacteria First In, First Out

(FIFO)*

Sanitation Cross-contamination* Clean Sanitary* Food-contact

surface* Pest control operator

(PCO) Hazard Analysis

Critical Control Point (HACCP)*

Critical control point (CCP)*

Intoxication Mold pH Pathogen Chemical hazard Physical hazard Biological hazard

Safety•Occupational Safety and Health Administration (OSHA)*•Heat exhaustion•Heatstroke•Fire Extinguisher•Kitchen hood fire suppression system•Arson•Evacuation routes*•Fire detectors•Fire emergency plan•Environmental Protection Agency (EPA)*•General safety audit•Material Safety Data Sheet (MSDS)*

SAFETYCulinary Terminology

Occupational Safety and Health Administration (OSHA)-governmental agency that defines and enforces safe working conditions

Heat exhaustion-heat-related condition that results when the body loses too much water and salt

Heatstroke-more severe heat-related condition in which the body’s usual ability to deal with heat stress is lost

Fire Extinguisher-pressurized canister filled with a substance that puts out fires Kitchen hood fire suppression system- an installed, comprehensive fire-fighting

system that automatically puts out a fire before it spreads Arson- opposite of an accidental fire Evacuation routes- escape routes Fire detectors- devices that warn you about a fire so you can get out of the building

safely Fire emergency plan-an established plan of action in case of a fire Environmental Protection Agency (EPA)-require tracking of chemicals that pose a

risk to health General safety audit- a review of the level of safety in an establishment Material Safety Data Sheet (MSDS)-describes specific hazards posed by a

chemical

SANITATIONCulinary Terminology

Contamination-the unwanted presence of harmful substances or levels of dangerous microorganisms in food

Sanitation- creation and practice of clean and healthy food-handling habits Bacteria- single-celled organisms that reproduce by dividing Infection-illness resulting from live bacteria Virus-very small organism that invades another cell and causes it to

reproduce the virus Parasite-organism that lives in/feeds on the body of another live creature Allergy-occurs when the body interprets a normally harmless protein as a

dangerous substance Temperature danger zone- temperature in which bacteria grows (41F-

135F) Potentially hazardous foods (PHF)- any foods that require time and

temperature control for safety Foodborne illness- any illness caused by eating contaminated food Aerobic bacteria- bacteria that require oxygen Anaerobic bacteria- bacteria that thrives without oxygen Facultative bacteria- bacteria that can grow either with or without oxygen FIFO- Rotate stock to utilize the oldest product first

SANITATIONCulinary Terminology

Cross-contamination-occurs when harmful microorganisms are transferred from one product to another

Clean- visible appearance that something is unsoiled Sanitary- an environment that is free from pathogens Food-contact surface- any surface that comes in contact with food Pest control operator (PCO)- licensed professional who uses various

chemicals, sprays, and traps to prevent or eliminate infestations Hazard Analysis Critical Control Point (HAACP)- system that identifies and

manages key steps in food handling where contamination occurs Critical control point (CCP)- step in food handling at which control can be

applied to prevent or eliminate a food safety hazard Intoxication- illness resulting from ingestion of bacteria that create/contain

toxins Mold-name for a large family of single-cell fungi pH-measure of acidity or alkalinity of a substance Pathogen- an organism that is dangerous to humans Chemical hazards- any chemical that contaminates food Physical hazards-solid materials that pose danger to consumers when present

in food Biological hazards- consist of harmful organisms that cause foodborne illness.

Guest SpeakerJane Arnold

Environmental Health Specialist

Three questions I have for the speaker:

My questions answered:Three other interesting facts that I learned:

Foodborne Illness Rap

http://www.youtube.com/watch?v=ZbH_mSk2dNk&feature=related (Don’t Get Sicky Wit It Music Video)

You have been given a contract with Woodson Records to create a Food-borne Illness PSA. It should be a rap, song, poem that includes facts about the following:

Description Symptoms Source (Food Involved)/Cause Treatment/Prevention

Foodborne Illnesses

•Salmonella

•Shigella

•Listeria

•Staphylococcal

•Clostridium

•Botulism

•Campylobacteriosis

•Hemorrhagic colitis

•Hepatitis A

•Trichinosis

•Anisakiasis

•Giardiasis

•Toxoplasmosis

•Intestinal Cryptosporidiosis

•Cyclosporiasis

•E-Coli

Submit Lyrics &

Performance Via Edmodo

WRITING TO WIN- Either…Or

If a customer gets sick due to a worker’s safety and sanitation practices, does the responsibility fall on the individual or the

restaurant?

Strategy Define the Key Terms Copy the question provided. Answer the question one way

or the other in a complete sentence.

Write at least six more sentences in a paragraph that explains your answer using at least 5 key terms.

PALS Strategy1) Accurate- Used at least 5 terms 2) Complete- Wrote at least 6

sentences3) Accurate and Complete- Used at

least 5 terms and wrote 6 sentences

Key Terms Safety Sanitation Responsibility Practices Penalties Reputation Lawsuit

Self Assessment+ (exceed) 5+ Key Terms in

6+ sentences0 (meet) 3-4 Key Terms in 4-5

sentences~(approach) 1-2 Key Terms in

4 or less sentences

Foodborne IllnessDisease carried or transmitted to people by food

Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food

People at High Risk for Foodborne Illness Infants and preschool-

age children

Pregnant women

Elderly people

People taking certain medications

People who are ill

Potentially hazardous food typically:• Is moist• Contains protein• Has a neutral or slightly acidic pH• A history of involvement in food borne-illness outbreaks

• A natural potential for contamination due to methods used to produce/process it

Food Favoring the Rapid Growth of Microorganisms

Microorganism Small, living organism

Pathogen Disease-causing microorganism

Toxin Poison

Spoilage Microorganism Microorganism that causes spoilage, but not illness

Microorganisms That Can Contaminate

Food and Cause Food-borne Illness

Characteristics of Microorganisms

Bacteria Viruses Parasites FungiLiving, single-celledCan be carried by food, water, soil, humans, or insectsCan reproduce rapidly under favorable conditionsSome survive freezingSome form sporesSome spoil food; others cause illnessSome produce toxins that cause illness

They rely on a living cell to reproduce

They do not reproduce in food

Some may survive freezing and cooking

Can be transmitted from person to person, from people to food, and from people to food-contact surfaces

Can contaminate both food and water supplies

Living organisms that need a host to survive

Small, often microscopic

Grow naturally in many animals andcan be transmitted to humans

Pose a hazard to food and water

Commonly cause food spoilage and sometimes illness

Mold YeastSpoil food and sometimes cause illnessGrow well in acidic food with a low water activityFreezing prevents or reduces their growth, but does not destroy themSome produce toxins such as aflatoxins

Some spoil food rapidlyGrow well in acidic food with low water activityMay produce a smell or taste of alcohol as they spoil foodMay appear as a pink discoloration or slime and may bubble

Food Microorganisms require nutrients found in potentially hazardous food to grow

Proteins

Carbohydrates

AcidityPathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

Temperature

Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

TimeFoodborne microorganisms need sufficient time to grow4 hours or more in TDZ = growth high enough to cause illness

OxygenSome pathogens require oxygen to grow, while others grow when oxygen is absent

Moisture

Most microorganisms grow well in moist food

Moisture is calculated using a measurement called water activity (aw)

Potentially hazardous food typically has an aw of .85 or

higher

The poster should include: Description of this illness Funny Image of foodborne illness (microscope

view) What foodborne microrganism causes this illness Symptoms of this foodborne illness How this illness is transmitted (foods, etc.) Treatments for this specific foodborne illness. Site statistics of foodborne illness. Research facts on safe food handling

(Prevention). What people are at the highest risk

It should be colorful, interesting to look at, and utilize humor. Students will go on a "Gallery Walk" to look at each one.

Foodborne Illnesses

•Salmonella

•Shigella

•Listeria

•Staphylococcal

•Clostridium

•Botulism

•Hepatitis A/B

•Trichinosis

•Anisakiasis

•Giardiasis

•Toxoplasmosis

•Cyclosporiasis

•E-Coli

LEAST WANTED POSTERStudents will work with a partner to

produce poster on a foodborne illness. Their focus should be to make it humorous

and engaging for the class to view.

DUE Tuesday, 3/3/15!!

GALLERY

WALK

Alive Yet Dead

LEAST

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What is an allergen? Do you or someone you

know have a food allergy? What happens when you (or them) eat

this certain food?

THE ALLERGEN STORY

Biological

Chemical

Physical

Three Types of Foodborne

Contaminants

Biological Contaminants

Seafood ToxinsPlant Toxins

Mushroom Toxins

Chemical Contaminants

Toxic MetalsPesticides

Cleaning Products

Physical Contaminants

Metal shavings Staples GlassFingernails HairBandagesBones

Common Food AllergensMilk and dairy productsEggs and egg productsFishShellfishWheatSoy and soy productsPeanutsTree nuts

Symptoms of an allergic reaction include:

• Itching in and around the mouth, face, or scalp • Tightening in the throat

• Wheezing or shortness of breath • Hives

• Swelling of the face, eyes, hands, or feet • Gastrointestinal symptoms

• Loss of consciousness • Death

PEANUTS TO DIE FOR CASE STUDY

WHAT WENT WRONG?

A customer at a Mexican restaurant ordered a combination platter that included a taco, an enchilada, and tamales. He asked the server if there were any peanuts or any other type of nuts in the dish. The server did not check with the kitchen but believed that none of the dishes had peanuts. So she assured the customer that there were none in the combo platter.

The customer ate the dinner and shortly before leaving the restaurant, his face started to itch. Worried that he might be having an allergic reaction, the customer spoke with the chef about the dish he had just eaten. The chef confirmed that the restaurant did use peanut products in their sauces, but only in small amounts. The customer’s wife quickly drove the man to the emergency room of a nearby hospital. The restaurant’s manager later learned that if that hospital had not been so close, the customer would have died.

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What are the habits of a safe food handler? What are the unsafe habits of a food

handler?

Good personal hygiene includes:

• Maintaining personal cleanliness • Wearing proper work attire • Following hygienic hand practices• Avoiding unsanitary habits and actions • Maintaining good health • Reporting illnesses

Hand Maintenance Requirements for Foodhandlers

Keep fingernails

short and clean

Do not wear false

nails or nail polish

Bandage cuts and

cover bandages

• Must never replace hand washing

• Are for single-use only • Should be right for the

task • Must be safe, durable,

and clean • Must fit properly • Must be used properly

Gloves

• When they become soiled or torn• Before beginning a different task• At least every four hours during

continual use• After handling raw meat and before

handling cooked or ready-to-eat food

When to Change Gloves

Personal Behaviors That Can Contaminate Food

4-2

Scratching the scalp

Running fingers through hair

Touching the nose

Rubbing an ear

Touching a pimple/sore

Wearing a dirty uniform

Coughing/sneezing into the hand

Spitting

A

B

C

D

E

F

G

H

A

Wear a clean hat or other hair restraint

Wear clean clothing daily

Remove aprons when leaving food-preparation areas

Remove jewelry

Wear clean, closed-toe shoes

Foodhandlers should:

Foodhandlers must remove:

Rings (except for a plain band) Bracelets (including medical ID’s) Watches Earrings Necklaces Facial jewelry

4-4

Proper Handwashing Procedure

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).

1 Apply soap.2 Vigorously scrub hands and arms for at least twenty seconds.

3

Clean under fingernailsand between fingers.

4 Rinse thoroughly under running water.

5 6 Dry hands and arms with a single-use paper towel or warm-air hand dryer.

4-19

What’s Wrong with This Picture?

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Describe the flow of food based on the drawing

above.

To prevent time-temperature abuse:

• Cook, hold, cool, and reheat food properly • Discard food that spends longer than

four hours in the TDZ • Build time-temperature controls into recipes • Make calibrated thermometers available • Remove only as much food from storage

as necessary

Bimetallic Stemmed Thermometer

Thermocouple Infrared ThermometerImmersion Probe Surface Probe Penetration

Probe

Time-Temperature Indicators (TTIs)

Ice-Point Method

Fill container with crushed ice and water

Submerge sensing area of stem or probe for 30 seconds

Hold calibration nut and rotate thermometer head until it reads 32˚F (0˚C))

5-13

Step 1 Step 2

Step 3

Step 1: Bring a deep pan of water to a boil

Step 2: Submerge sensing area of stem or probe for 30 seconds

Step 3: Hold calibration nut and rotate thermometer head until it reads 212F (100C)

Boiling-Point Method

Which temperature-measuring deviceshould be used to check the___ 1. internal temperature of a hamburger patty?

___ 2. surface temperature of a steak?

___ 3. temperature of chicken during transport?

___ 4. internal temperature of a roast?

___ 5. internal temperature of a large stockpot of soup?

D. Time-temperature indicator

5-11

C. Bimetallic stemmed thermometer

B. Thermocouple

A. Infrared thermometer

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Why is it not wise to get

products from unapproved

sources? What could be wrong

with these products?

Choose suppliers who get their productsfrom approved sources

An approved food source:

•Has been inspected •Is in compliance with applicable local, state, and federal law

Which products should be rejected?

1. Beef roasts that are bright red

2. Chicken received at an internal temperature of 50F (10C)

3. Eggs received at an air temperature of 45F (7C)

4. Fresh salmon with flesh that springs back when touched

5. Flour that is damp

6. Processed lobster received at an internal temperature of 45F (7C)

7. Live oysters that have a mild seaweed smell

8. Frozen meat with large ice crystals on the meat and package

9. Clams with shells that do not open when tapped

10. Fresh turkey with dark wing tips

•Label potentially hazardous, ready-to-eat food prepared on-site, with date it was prepared or with when it should be sold, consumed, or discarded •Discard food that has passed its manufacturer’s expiration date- 7 days at 41 F or lowerRotate products so the oldest inventory is used first (FIFO)•Deplete product on a regular basis•Transfer food between containers properly•Keep potentially hazardous food out of the temperature danger zone•Check temperatures of stored food and storage areas•Store food only in designated storage areas•Keep all storage areas and equipment clean and dry

•Air temperature should be at least 2F (1C) lower than the desired internal product temperature

•Monitor food temperature regularly

•Do not overload, line with foil or paper, or open door too frequently•Never place hot food in the refrigerator •Store raw meat, poultry, and fish separately from cooked and ready-to-eat food OR below cooked or ready-to-eat food •Wrap food properly

To maintain proper freezer temperatures:•Check unit temperatures regularly•Do not store warm food inside•Do not overload units•Keep doors closed as much as possible•Defrost units regularly

Hold potentially hazardous food at 41F (5C) or lower

Used to hold potentially hazardous food at 0F (–18C) or lower

Hold dry and canned food at 50F to 70F (10C to 21C)

•At least 6 inches off the floor •Away from walls •Out of direct sunlight•In a clean area

Store at an internal temperature of 41F (5C) or lower Wrap it in airtight, moisture-proof material OR Store it in a container

Store at an internal temperature of 41F (5C) or lower Store ice-packed product as is, in self-draining

containers

Keep at an internal temperature of 41F (5C) or lower Store ice-packed product as is, in self-draining containersKeep fillets and steaks in original packaging

Store alive at an air temperature of 45F (7C) or lower Store in original containersKeep shellstock tags for 90 days from date last shellfish was used

Store at an air temperature of 45F (7C) or lowerKeep eggs in refrigerated storage until usedUse eggs within 4–5 weeks of packing date

Store fresh at 41F (5C) or lowerStore frozen at 6F to 10F (–14C to –12C)Follow FIFODiscard product that has passed its use-by/expiration date

Storage temperatures will vary by productProduct packed on ice can be stored that wayDo not wash product prior to storage

Store product at 50F to 70F (10C to 21C)Store in original package or in airtight, clearly labeled containersKeep storerooms dryCheck packages for insect or rodent damage

Find the unsafe storage practices in this picture

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Critical Temperatures

Label the following critical temperatureson your thermometer: • Temperature danger zone• Refrigerator Temperature• Freezer Temperature• Dry Storage Temperature• Reheating Temperature• Hot Holding, Minimum• Cold Holding, Minimum• Minimum Final Temperatures for Cooking

-Ground Beef-Beef Roast

-Poultry-Fish-Eggs-Pork-Stuffed Meat of any type

Color code the thermometer with the following.

Red=Danger ZoneBlue = Refrigerator ZoneYellow = Cooking zone for Meats

Flow of Food

•Purchasing and Receiving

•Storage/ Preparation/ Service

The Four Acceptable Methods for Thawing Food

In a refrigerator, at 41F (5C) or lower

Submerged under running potable water, at a temperature

of 70F (21C) or lower

In a microwave oven, if the food will be cooked immediately after thawing

As part of the cooking process

Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds


(Previously Cooked) Minimum Internal Cooking Temperature:165°F (74°C) for 15 seconds


Minimum Internal Cooking Temperature:155°F (68°C) for fifteen seconds

Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds

Minimum Internal Cooking Temperature:Steaks/Chops: 145°F (63°C) for 15 secondsRoasts: 145°F (63°C) for 4 minutes

Immediate Service-Minimum Internal Cooking Temperature:145˚F (63˚C) for 15 seconds

Hot Held- Minimum Internal Cooking Temperature:155°F (68°C) for 15 seconds

Hot Held- Minimum Internal Cooking Temperature:135°F (57°C)


Minimum Internal Cooking Temperature:165˚F (74˚C)

135°F to 70°F (57°C to 21°C) within 2 hours and then from 70°F to 41°F (21°C to 5°C) or lower in an additional 4 hours

165°F (74°C) for 15 seconds within 2 hours

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Safe methods for cooling food include:

Reducing the quantity or size of the food

Using ice-water baths

Using a blast chiller

Stirring the food

Check internal temperatures using a thermometer

Check temperatures at least every four hours

Discard it after a predetermined amount of time

Protect it from contaminants with overs/sneeze guards

Prepare it in small batches so it will be used faster

Hold it at an internal temperature of 135F (57C) or higher

Only use equipment that can maintain this temperature

Never use hot-holding equipment to reheat food

Stir it at regular intervals to distribute heat evenly

Hold it at an internal temperature of 41F (5C) or lower

Only use equipment that can maintain this temperature

Do not store food directly on ice

Store serving utensils properly Use serving utensils with long handles Use clean and sanitized utensils for

serving Minimize bare-hand contact with food

that is cooked or ready-to-eat Practice good personal hygiene

Install sneeze guards Separate raw meat, fish, and poultry

from cooked and ready-to-eat food Hand out fresh plates to customers Label all food items Maintain proper temperatures Practice FIFO

Use containers capable of maintaining proper temperature

Check internal food temperatures regularly Keep raw products separate from cooked

and ready-to-eat food Clean the inside of delivery vehicles regularly Provide food safety guidelines for consumers

Have potable water for cooking, warewashing, and cleaning

Have adequate power for cooking/holding equipment

Serve cold food in containers on ice Use single-use items Keep garbage away from food-

preparation and serving areas

Keep potentially hazardous food at 135F (57C) or higher or 41F (5C) or lower.

Dispense potentially hazardous food in its original container.

Check product shelf life, and discard food within seven days of preparation.

Sanitize food-contact surfaces when replenishing food.

Catering

Delivering

Vending

The five most common risk factors responsible for foodborne illness:

• Purchasing food from unsafe sources • Failing to cook food adequately• Holding food at improper temperatures• Using contaminated equipment• Poor personal hygiene

Principle One: Conduct a Hazard Analysis

Principle Two: Determine Critical Control Points (CCPs)

Principle Three: Establish Critical Limits

Principle Four: Establish Monitoring Procedures

Principle Five: Identify Corrective Actions

Principle Six: Verify That the System Works

Principle Seven: Establish Procedures for Record Keeping and Documentation

A HACCP plan is required if an

establishment:

• Smokes, cures, or uses food additives to preserve food

• Packages food using a reduced-oxygen packaging method

• Offers live, molluscan shellfish from a display tank• Custom-processes animals for personal use• Packages unpasteurized juice for sale to the

consumer without a warning label

Steps for Cleaning and

Sanitizing- Three

Compartment Sinks

Cleaning

Process of removing food and other types of soil from a surface

Sanitizing

Process of reducing the number of microorganisms on a clean surface to safe levels.

Nonabsorbent flooring should be used

Must be conveniently located

With food-contact surfaces

Look for the following marks whenpurchasing equipment:

NSF International Mark: Equipment has been evaluated, tested, and certified as meeting international commercial food-equipment standardsUnderwriters Laboratory (UL) Mark: Equipment is in compliance with NSF standardsor UL’s environmental and public health standards

Uses prevention measures to keep pests from entering the establishment

Uses control measures to eliminate any pests that do infest it

Will be successful if you work closely with a

licensed pest control operator (PCO)

The Three Rules of Integrated Pest Management

•Deny pests access to the establishment•Deny pests food, water, and shelter• Work with a licensed PCO to eliminate pests that do enter

Signs of a cockroach infestation include:A strong oily odorDroppings similar to grains of pepperCapsule-shaped egg cases

Signs of a rodent infestation include: Shiny, black droppingsEvidence of gnawingTracksNesting material (scraps of paper, cloth, hair) Burrows in dirt or along foundation

•Keep them in original containers•Lock them in cabinets away from food-storage and food-preparation areas•Dispose of them as per local regulations•Keep corresponding MSDS on the premises

•Know your local and state sanitation regulations•Perform continuous self-inspections•Ensure that your staff knows what to do in your absence

•Ask for identification•Cooperate•Take notes•Keep the relationship professional•Be prepared to provide records•Discuss violations and time frames for correction with the inspector•Follow up by determining why each violation occurred

•Significant lack of refrigeration•Backup of sewage •An emergency (fire, flood, etc.)•Serious pest infestation•Lengthy interruption of electrical/water service

http://www.fsis.usda.gov/Oa/foodsafetymobile/mobilegame.swf

http://www.osha.gov/SLTC/youth/restaurant/strains_foodprep.html

(Youth Worker Safety in Restaurants)

The Food Preparation area of a restaurant offers young workers an opportunity for developing skills in culinary art, sanitation principles, and in

the use of kitchen equipment. Young workers in this area may also be exposed to the following hazards:

Machine GuardingKnives and Cuts

Kitchen EquipmentStrains and Sprains

Slips/Trips/Falls

Read all of the restaurant modules and the TAKE THE QUIZ and play the Restaurant Safety Puzzle Game! You will receive a puzzle piece for each quiz you finish correctly. If you finish all the quizzes, the puzzle will be complete and you may print a completion certificate. If you close the puzzle board you will lose your puzzle pieces and will need to start over.

introduction to culinary arts kitchen safety & sanitation what you don’t know can hurt you!...

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