Chapter Objectives
1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control. 2. Identify safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting. 3. Identify safe workplace habits that minimize the likelihood of fires and falls.
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Food Hazards
Any substance that can cause illness or injury is called a hazard. There are three types of food hazards:
Pathogens
Microbiology is the study of tiny, usually single-celled, organisms that can only be seen under a microscope. The four types that can contaminate food are:
Direct Contamination
Several microorganisms, primarily bacteria, parasites, viruses, and fungi can cause biologically based food-borne illness. Bacteria are single-celled, are the leading cause of food-borne illness. Beneficial bacteria called putrefactive are not a concern. The dangerous ones are called pathogenic.
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Types of Bacteria
Bacteria are everywhere - in the ground, air, our food, on our skin, and inside our bodies. The classifications are:
Pathogenic bacteria can cause illness in humans in three ways: by intoxication, infection or toxinmediated infection
An example of intoxication is Botulism Salmonella is an example of infection Clostridium perfringens is an example of toxin-mediated infection
Bacterial Growth
Bacteria grow by a process called binary fission. A single bacterium can grow to a million in less than 6 hours - Yikes! Conditions for growth:
The danger zone is 41 F (60 C) to 135 (57 C). Bacteria grow rapidly if food (high protein) is held within these temperatures Simply keep hot food hot and cold food cold at all times Keep frozen foods frozen until use Thaw food properly
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Water activity level: If a food has a water activity level of 0.85% or more it is considered potentially hazardous The PH scale is 0-14. Bacteria prosper in neutral environments that are not too acidic or basic.
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Food from animals or foods containing animal products Any food derived from from plants which has been cooked, partiallycooked, or heat-treated.
Raw seed sprouts Sliced melons Garlic and oil mixtures
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Locomotion
As bacteria do not have feet, they have to move from place to place by other means:
Hands Coughs and sneezes Other foods Equipment and utensils Air Water Insects and rodents
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Keep bacteria from spreading. Stop bacteria from growing. Kill bacteria.
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Food-Borne Diseases
Bacterial Diseases
Botulism Staphylococcus Food Poisoning (Staph) Escherichia coli (E coli) Salmonella Clostridium perfringens Streptococcal (Strep) Infections Shigellosis Listeriosis Bacillus cereus Gastroenteritis Camphylobacteriosis Vibrio Gastroenteritis and Septicemia Yersiniosis
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Viral Diseases
Hepatitis A Norwalk Virus Gastroenteritis Rotovirus Gastroenteritis Trichinosis Anisakiasis Giardiasis Toxoplasmosis Cyclosporiasis Intestinal Cryptosporidiosis
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Chemical Contaminants
Chemical hazards include contamination with (1) residual chemicals, food service chemicals, and toxic metals Look out for:
Cross-Contamination
Cross-contamination is the process by which one item, such as your finger or a cutting board, becomes contaminated and then contaminates food. Reducing cross-contamination
Personal Hygiene
Do not work if you have any communicable diseases or infections Bathe or shower daily Wear clean uniforms Keep hair clean, and use hair restraints Keep facial hair trimmed Wash your hands often Cover coughs and sneezes, then wash hands Dont touch your body Keep fingernails clean and short. Dont wear nail polish Cover cuts and sores with clean bandages Do not sit on worktables Wear gloves
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Food Storage
Four hour rule: if a food remains in the danger zone for more than four hours cumulatively, it is considered unsafe. Receiving Dry storage Freezer storage Refrigerator storage Hot food holding
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Receiving
1.
2. 3.
4. 5.
Safe food handling begins the moment food is delivered. Inspect all products thoroughly. Reject deliveries that do not meet your standards. Label and date all foods. Store immediately.
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The two main sanitation problems in kitchens with handling and preparing foods are:
It is extremely important to keep foods out of the danger zone as much as humanly possible.
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2.
3.
Fish, seafood, veal, lamb, cured or raw pork, raw shell eggs for immediate service: 145F (63C) Ground beef, ratites, injected meats, ground fish, raw shell eggs not for immediate service: 155F (68C) Poultry, wild game, stuffed fish, stuffed meat, poultry, or pasta: 165F (74C)
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process:
Scrape and rinse Wash Rinse Sanitize Drain and air dry
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Mechanical Dishwashing
The process:
Scrape and rinse Rack dishes Run for full cycle Sanitize
Heat units 180 F (82 C) Chemical units 120 F (49 C)
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Rats, mice, flies, and cockroaches can spread disease to food and contact surfaces. The four basic ways to prevent them are:
Build them out Eliminate harborage and breeding places Eliminate their food supply Exterminate
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Hazard Analysis Critical Control Points Is proving to be an effective and efficient system for maintaining sanitary conditions in all types of food service operations This system is widely accepted in the food service industry
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Assess hazards Identify critical control points Set up standards or limits for critical control points Set up procedures for monitoring critical control points Establish corrective actions Set up a recordkeeping system Verify that the system is working
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Receiving raw ingredients Storing raw ingredients Preparing ingredients Cooking Holding and serving Cooling and storing leftovers Reheating, holding, and storing leftovers
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Safety
cuts burns fires injuries from machines and falls strains and injuries from
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