Sanitation and Safety in Food Service

SANITATION AND SAFETY IN FOODSERVICE ORGANIZATIONS
Sanitation and Safety in Foodservice Operations - AMTorres
Providing Safe Food
Foodborne Illness
disease carried or transmitted to people by food
Foodborne Illness Outbreak
an incident in which two or more people experience the same illness after eating the same food
Cost of a Foodborne Illness to an
Factors that contribute unsafe food

Emergence of new foodborne pathogens Importation of food from countries lacking well developed food safety practices Increases in the purchase of take out food Changing demographics Employee turnover rates
Preventing Foodborne Illness
Setting up appropriate food safety programs Training employees Identifying foods that is most likely to become unsafe Identifying potential hazards Informing high-risk patrons of the risk of consuming the items ordered
Food Most Likely to Become Unsafe
POTENTIALLY HAZARDOUS FOODS
Food Most Likely to Become Unsafe

Contains moisture Contains protein Has neutral or slightly acidic Requires time-temperature control
How Food Becomes Unsafe

Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperature Using contaminated equipment Poor personal hygiene
Potential Hazards to Food Safety

Biological Chemical Physical
Chemical Biological physical
Cost of a Foodborne Illness to Establishment
Loss of customers and sales
Increased insurance premiums
Loss of prestige and reputation
Lowered employee morale
Cost of a Foodborne Illness to an Establishment

Employee Absenteeism Embarrassment Lawsuits resulting in legal fees
Need for retraining employees
People at High Risk for Foodborne Illness
Young Children
Pregnant Women
People Taking Medication
Elderly People
People Who are Seriously ill
MICROBIAL WORLD
4 Types of Microorganisms
Bacteria Viruses Parasites Fungi
2 Groups of Microorganisms
Spoilage
microorganisms
mold Pathogens (cant be seen, smelled or tasted) salmonella, hepatitis virus
Conditions Favoring the Growth of Foodborne Microorganisms
F A T T O M
FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE
FOOD
need nutrients to grow specifically carbohydrates and proteins
ACIDITY
pH scale range 0.0 14.0 0.0 6.9 acidic 7.0 neutral 7.1 14 alkaline
FOODBORNE MICROORGANISMS GROW BEST IN NEUTRAL OR SLIGHTLY ACIDIC pH (7.5 4.6)
TEMPERATURE TEMPERATURE
41F and 135F (5C and 57C)
TEMPERATURE DANGER ZONE
Food must be handled very carefully when thawed, cooked, cooled and reheated
TIME
Given right conditions, they are capable of doubling their population every 20 minutes
If potentially hazardous food remains in the TDZ for 4 hours or longer, foodborne microorganisms can grow to levels High enough to make someone ill.
OXYGEN
Some foodborne microorganisms would require oxygen others grow when oxygen is absent
MOISTURE
Most foodborne microorganisms require moisture to grow
Controlling the Growth of Microorganisms
Adding lactic or citric acid to food to make it more acidic Adding sugar, salt, alcohol, or acid to a food to lower its water activity Using vacuum packaging to remove oxygen
Classification of Foodborne Illnesses

Foodborne Infections Foodborne intoxications Foodborne toxin mediated infection
Foodborne Infections person eats food containing pathogens, which then grow in the intestines and cause illness
Symptoms do not appear immediately
Foodborne Intoxication person eats food containing toxins, than can cause illness Toxin may have been produced by pathogens found in food or maybe the result of chemical contamination Toxin might also be a natural part of a plant or animal consumed Symptoms of foodborne intoxication appear quickly within hours
Foodborne Toxin Mediated Infections person eats food containing pathogens, which then produce illness-causing toxins in the intestines
BACTERIA, PARASITES, FUNGI

(commonly associated food/ common symptoms)

Poultry Eggs Meat Fish Shellfish Ready-to-eat food Produce Cereal crops Dairy Contaminated water
Diarrhea Abdominal pain/cramps Nausea Vomiting Fever Headache
BACTERIA, PARASITES, FUNGI Prevention Measures

Proper handwashing Proper cooking Proper holding Proper cooling Proper reheating Approved suppliers Exclude food handlers Prevent cross-contamination
Contamination, Food Allergens, and Foodborne Illness
Fish Toxins
systemic (produced by fish itself) Pufferfish Moray eels Freshwater minnows cooking does not destroy toxins
Major Foodborne Illness Caused by Fish Toxins
Scombroid Poisoning (Histamine poisoning) consuming high level of histamine fish are time-temperature abused, bacteria produce histamine
Fish Commonly Associated with the Toxin (Scombroid Toxin)

Tuna Bonito Mackarel Mahi-mahi
Most Common Symptoms

(Scombroid Toxin)
Initially: Reddening of face and neck Sweating Headache Burning or tingling sensation in the mouth or throat Later (possibly) Diarrhea Vomiting
Major Foodborne Illness Caused by Fish Toxins

Ciguatera Toxin

CIGUATOXIN certain in marine algae cannot be detected by smell or taste
Fish Commonly Associated with the Toxin (Ciguatoxin)

Barracuda Grouper Jacks Snapper
Barracuda
Most Common Symptoms

(Ciguatoxin)
Reversal
of hot and cold sensations Nausea Vomiting Tingling in fingers, lips or toes Joint and muscle pain
Symptoms may last months or years depending upon the extent of the illness
Shellfish Toxin

Toxins associated with shellfish are found in toxic marine algae Shellfish becomes contaminated as they filter toxic algae Toxins cannot be smelled or tasted Not destroyed by freezing or cooking
Major Foodborne Illness Caused by Shellfish Toxins

Paralytic
Shellfish Poisoning Neurotoxic Shellfish Poisoning Amnesic Shellfish Poisoning
Paralytic Shellfish Poisoning (Saxitoxin)

Death due to paralysis may result if high level is consumed
Neurotoxic Shellfish Poisoning (Brevetoxin) Amnesic Shellfish Poisoning (Domoic acid)
Shellfish Commonly Associated with the Toxin

Clams Mussels Oysters Scallops

Diarrhea Abdominal Nausea Vomiting Fever Headache Neurological
pains or cramps
symptoms
Most Important Prevention Measures (Shellfish Toxin)

Proper
handwashing Proper cooking Proper holding Proper cooling Proper reheating Approved suppliers Exclude foodhandlers Prevent cross-contamination
Other Biological Toxins
Mushroom Toxins (wild mushroom) Plant Toxins (some plants are toxic when raw but safe when cooked)
Chemical Contamination
Toxic
Metals acidic food prepared in equipment made from toxic metals, such as copper and can
Chemical Contamination

Chemicals and Pesticides ( cleaning products, lubricants, sanitizers) follow directions supplied by the manufacturer when using chemicals exercise caution during operating hours store chemicals away from food label each container if transferred to smaller containers
Physical Contamination
Metal
shavings from cans Staples from cartons Glass from broken light bulbs Blades from plastic or rubber scrapers Dirt Bones
Other contaminants
Nuclear
contaminants Radioactive contaminants
3 Areas of Potential Threats to Food Safety

Human elements Interior elements Exterior elements
Human Elements

Verify identity of applicants Train employees in food security Train employees to report suspicious activity Establish a system to ensure that only on-duty employees are allowed in work areas Establish rules for opening the back doors of the facility
Human Elements
Control
access to food-production and food-storage areas by non-employees Allow employees to bring only essential items to work Consider a two-employee rule during food preparation Monitor preparation areas regularly via video cameras, windows, other employees
Interior Elements
Limit
access to doors, windows, roofs and food-storage areas Control entrances and exits to food displays, storage areas and kitchens Eliminate hiding places in all areas of the operation Inspect all incoming food items Restrict traffic in food-preparation and storage areas Monitor self-service areas and food items on display
Exterior Elements
Ensure
that the buildings exterior is well lit Control access to the ventilation system Identify all food suppliers and consider tamperevident packages Verify and pre-approve all service personnel and providers Prevent access to the facility by non-employees after normal business hours
FOOD ALLERGY
Bodys negative reaction to a particular food protein
Food Allergens Milk and dairy products Eggs and egg products Fish, shellfish Wheat Soy and soy products Peanuts
Food Allergies Symptoms

Itching
scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of face, eyes, hands or feet Gastro-intestinal symptoms including abdominal cramps, vomiting or diarrhea Loss of consciousness Death
in and around the mouth, face and
Foodservice Managers Responsibilities

Awareness
of most common food allergens Inform customers of menu items that contain potential food allergens Describe menu items and identify secret ingredients Make sure that food prepared for allergic people does not come in contact with allergens
FOODHANDLER
THE SAFE
How Foodhandlers Can Contaminate Food

Have a foodborne illness Show symptoms of gastrointestinal illness Have infected lesions Live with or are exposed to a person who is ill Touch anything that may contaminate their hands
Components Of A Good Personal Hygiene Program

Following hygienic hand practices Maintaining personal cleanliness Wearing clean and appropriate uniforms and following dress codes Avoiding unsanitary habits and actions Maintaining good health Reporting illness
Proper Handwashing
Proper Work Attire

Wear a clean hat or other hair restraint. Wear clean clothing daily. Remove aprons when leaving food preparation areas. Remove jewelry from hands and arms prior to preparing or serving food and when working around food preparation. Wear appropriate shoes.
Glove Use

Buy disposable gloves Buy gloves for different tasks Provide a variety of glove sizes Consider latex alternatives for employees who are sensitive to the materials Focus on safety, durability and cleanliness
Managements Role In A Personal Hygiene Program

Establishing proper personal hygiene policies Training food handlers on personal hygiene policies and retraining them when necessary. Modeling proper behavior for food handlers at all times.
Managements Role In A Personal Hygiene Program

Supervising sanitary practices continuously. Revising policies when laws and regulations change and when changes are recognized in the science of food safety.
The Flow of Food Through The Operation
Physical Barriers for Preventing CrossContamination

Assign
specific equipment to each type of food product. Clean and sanitize all work surfaces, equipment, and utensils after each task.
Sectioning of kitchen areas
Washing of produce
beverages prepared outside kitchen area Color coding of kitchen utensils
Procedural Barrier for Preventing CrossContamination

When
using the same preparation table, prepare raw meat, fish and poultry and ready-to-eat food at different times. Purchase ingredients that require minimal preparation.
Time and Temperature Control

Determine
the best way to monitor time and temperature in your establishment. Make sure the establishment has the right kind of thermometers available in the right places. Make sure employees regularly record temperatures and the times they are taken.
Time and Temperature Control

Incorporate
time and temperature controls into standard operating procedures for employees. Develop a set of corrective actions.
Components of a Bimetallic Stemmed Thermometer

Thermocouples and Thermistors
Thermocouple reach and display the final temperature the fastest within 2 to 5 seconds.
Thermistors are not designed to remain in the food while it's cooking they should be used near the end of the estimated cooking time to check for final cooking temperatures
Not all thermistors can be calibrated. Check the manufacturer's instructions.
Oven Cord Thermometers

This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached.
Thermometer Fork Combination This utensil combines a cooking fork with a food thermometer temperature-sensing device is embedded in one of the tines of the fork
Types of Temperature Probes
immersion surface penetration
Thermometers should be washed, rinsed, sanitized, and air-dried before and after use to prevent cross-contamination.
How to Calibrate Thermometers

Using
hot water as a medium Using cold water as a medium
General Thermometer Guidelines

Keep
thermometers and their storage cases clean. Calibrate thermometers regularly to ensure accuracy Never use glass thermometers to monitor the temperature of food.
General Thermometer Guidelines

Measure
internal temperatures of food by inserting the thermometer stem or probe into the thickest part of the product. Wait for the thermometer reading to steady before recording the temperature of a food item.
The Flow of Food: Purchasing and Receiving

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SANITATION AND SAFETY IN FOODSERVICE ORGANIZATIONS

Sanitation and Safety in Foodservice Operations - AMTorres

Sanitation and Safety in Foodservice Operations - AMTorres

Providing Safe Food

Sanitation and Safety in Foodservice Operations - AMTorres

disease carried or transmitted to people by food

Foodborne Illness Outbreak

Cost of a Foodborne Illness to an

Sanitation and Safety in Foodservice Operations - AMTorres

Factors that contribute unsafe food

Sanitation and Safety in Foodservice Operations - AMTorres

Preventing Foodborne Illness

Food Most Likely to Become Unsafe

Sanitation and Safety in Foodservice Operations - AMTorres

POTENTIALLY HAZARDOUS FOODS

Sanitation and Safety in Foodservice Operations - AMTorres

POTENTIALLY HAZARDOUS FOODS

Sanitation and Safety in Foodservice Operations - AMTorres

POTENTIALLY HAZARDOUS FOODS

Sanitation and Safety in Foodservice Operations - AMTorres

POTENTIALLY HAZARDOUS FOODS

Sanitation and Safety in Foodservice Operations - AMTorres

POTENTIALLY HAZARDOUS FOODS

POTENTIALLY HAZARDOUS FOODS

Food Most Likely to Become Unsafe

Sanitation and Safety in Foodservice Operations - AMTorres

How Food Becomes Unsafe

Sanitation and Safety in Foodservice Operations - AMTorres

Potential Hazards to Food Safety

Sanitation and Safety in Foodservice Operations - AMTorres

Chemical Biological physical

Cost of a Foodborne Illness to Establishment

Sanitation and Safety in Foodservice Operations - AMTorres

Loss of customers and sales

Increased insurance premiums

Loss of prestige and reputation

Lowered employee morale

Sanitation and Safety in Foodservice Operations - AMTorres

Cost of a Foodborne Illness to an Establishment

Employee Absenteeism Embarrassment Lawsuits resulting in legal fees

Sanitation and Safety in Foodservice Operations - AMTorres

Need for retraining employees

Sanitation and Safety in Foodservice Operations - AMTorres

People at High Risk for Foodborne Illness

Sanitation and Safety in Foodservice Operations - AMTorres

People at High Risk for Foodborne Illness

Sanitation and Safety in Foodservice Operations - AMTorres

People at High Risk for Foodborne Illness

People Taking Medication

People at High Risk for Foodborne Illness

People Who are Seriously ill

Sanitation and Safety in Foodservice Operations - AMTorres

mold Pathogens (cant be seen, smelled or tasted) salmonella, hepatitis virus

Conditions Favoring the Growth of Foodborne Microorganisms

FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE

need nutrients to grow specifically carbohydrates and proteins

FOODBORNE MICROORGANISMS GROW BEST IN NEUTRAL OR SLIGHTLY ACIDIC pH (7.5 4.6)

41F and 135F (5C and 57C)

TEMPERATURE DANGER ZONE

Controlling the Growth of Microorganisms

Classification of Foodborne Illnesses

Foodborne Infections Foodborne intoxications Foodborne toxin mediated infection

Symptoms do not appear immediately