LESSON 3- Sanitation and Food Safety, Energy and Waste Management

Red Chopping Board

Meat (Pork, Beef)

Yellow Chopping Board

Poultry

Blue Chopping Board

Seafoods (Fish)

Green Chopping Board

Vegetables

White Chopping Board

Cooked Foods

Cleaning

removing of visible dirt.

Sanitary

reducing the number of disease causing microorganisms.

Symptoms of Foodborne illness

Headache, Abdominal Pain, Nausea, Diarrhea, Dehydration, Fatigue, Fever, Vomiting

Foodborne illness

sickness some people experience when they eat contaminated food

Foodborne disease outbreak

incident in which two or more people experience a similar illness after eating a common food

Contamination

Is the presence of substance or conditions in the food that can be harmful to human

Cross contamination

microbe from raw food are transferred to a cooked or ready-to-eat food by contaminated hands, equipment, or utensils.

Microorganism

most common type of food contamination. It includes bacteria, viruses, parasites, and fungi.

Cleaning

concerned with removal of visible soil from the surfaces of equipment and utensils

Sanitizing

Using chemicals to clean a surface. Using sanitizers

Sanitary

Healthful or hygienic. It involves reducing the number of disease causing microorganisms on the surface of equipment and utensils to acceptable public health level

Infection

Cause by eating food that contains living disease-causing microorganism

Intoxication

-Caused by eating food that contains a harmful chemical or toxin. Caused when a living organism multiplies or on a food and produce a chemical waste or toxin.

Toxin-mediated Infection

Cause by eating food that contains harmful microorganism that will produce a toxin once inside the human body.

Salmonella bacteria

frequently found in poultry and eggs

Toxin-mediated infection

cause when a living organism is consumed with food.

Foodborne Hazard

biological, chemical, or physical hazard that can cause illness or injury when consumed along with the food.

Biological Hazards

Includes bacteria, viruses, parasites, and fungi.

Chemical Hazards

are toxic substance that may occur naturally or may be added during the processing of food.

Physical Hazards

hard or soft foreign objects in food that can cause illness or injury.

Bacteria

one of the most important biological foodborne hazards for any food establishment.

Vegetative cells

grow, reproduce and produce wastes Just like other living organism.

Spores

Helps bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food.

Spoilage Bacteria

degrade foods so that they look, taste, and smell bad

Pathogenic bacteria

disease-causing microorganism that can make people ill if they or their toxin are consumed with food

1. Lag phase

which the bacteria exhibit a little or no growth.

2. Log phase

Bacterial growth is very rapid.

3. Stationary phase

The number of new bacteria being produces equals the number of organisms that are dying off during this phase

4. Decline phase

bacteria die off rapidly.

Time and temperature

are the most critical factors affecting the growth of bacteria in food

Temperature Danger Zone

41˚F (5˚C) to 135˚F (57˚C)

Temperature abuse

term applied to foods that have not been heated to a safe temperature or kept at the proper temperature.

Aerobic Bacteria

must have oxygen in order to grow.

Anaerobic Bacteria

survive when oxygen is present because it is toxic to them.

Facultative anaerobic

with or without free oxygen.

Microaerophilic organism

specific oxygen requirement usually in the range of 3% to 6%

Spore Forming Bacteria

generally found in the foods that are grown in soil, like vegetables and spices.

Common Food Allergens

⚫ Milk

⚫ Egg

⚫ Wheat proteins

⚫ Peanuts

⚫ Soy

⚫ Tree nuts

⚫ Fish

⚫ Shellfis

Natural Occurring Chemical Hazards

Allergens

Ciguatoxin

Mycotoxin

Scombrotoxin

Shellfish toxin

Man-Made Chemical Hazards

Cleaning solution

Food additives

Pesticides

Heavy metals

Communicable disease

An illness that is transmitted from one person to another through direct or indirect means

Dial Faced, metal stem type (bi-metallic)

Used to measure internal food temperatures at every stage of food preparation.

most common type of thermometer used. . Measures to temperatures ranging from 0 ̊F (-18 ̊C) to 220 ̊F(104 ̊C) with 2 ̊F increments

digital thermometer

-Displays the temperature numerically.

-Measures a wider range of temperatures than a dial faced

Thermocouple

Provides a digital readout of the temperature and has a variety of interchangeable probes for different applications.

Infrared

Measures the surface temperatures of food without actually touching the food.

. Can measure many different products without cross contamination

. Check the accuracy frequently

T-sticks (Melt Devices)

Single-use disposable thermometer measures only one temperature.

. Wax coating melts when the temperature reaches or exceeds a set point

. Used to monitor product temperature and sanitizing temperature in dishwashing mahines

Built-in thermometer

Refrigerated and frozen food cases contain built-in thermometers to check temperatures for food storage.

Maximum Registering (Holding)

Measures the temperature of hot water used to sanitize dishware and utensils in mechanical warewashing machines. This device is becoming less popular because it contains mercury which can be a contaminant of food and the general environment.

Boiling Point Method

Immerse at least the first 2 inches of the stem from the tip )the sensing part of the probe) into boiling water, and adjust the needle to 212°F (100°C). At the higher altitudes of the boiling point will vary. Consult your local health department if you have any questions.

Ice Point Method

Insert the probe into a cup of crushed ice. Add enough cold water to remove any air pockets that might remain. Let the probe and ice mixture stabilize and adjust the needle to 32°F (0°C).

Man-made Chemicals

Cleaning solutions

Food Additives

Pesticides

Heavy Metals

Common Food Alletgens

Milk

egg

Wheat protein

Tree nuts

Peanuts

Fish

Shell fish

Soy

Highly susceptible population

Young Children, The Elderly, Pregnant Women, Weakened Immune Systems

Contributing factors of food borne illnesses

Improper handling

Poor personal hygiene

Contaminated equipment

Inadequate cooking

(Others)

Food from unsafe sources

Bacillus cereus

1)Diarrhea type: meats milk vegetable

2) Vomiting type: rice starchy foods grains cereals

Clostridium perfrigens

Spices, Gravy, Improperly cooled foods (especially meats and gravy dishes)

Clostridium botulinum

Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass

Campylobacter jejuni

Raw chicken, raw milk, raw meat

Listeria monocytogenes

Raw milk,diary items, raw meats, refrigerated ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables, and seafood

Shigella spp.

Foods that are prepared with human contract: salads, raw vegetable, milk, dairy products, raw poultry, non-potable water, ready- to-eat meat

Staphylococcus aureus

Foods that are prepared with human contact, cooked or processed foods

Hepatitis A

Ready-to-eat food

• Shellfish from contaminated

water

Foods that are prepared with human contact; contaminated water

Norwalk virus

Sewage, contaminated water; contaminated salad ingredient, raw clams, oyster, and infected food workers

Rotavirus

Sewage; contaminated water, contaminated salad ingredients, raw seafood

Anisakis spp.

Raw or undercooked seafood; especially bottom-feeding fish

Cyclospora cayetanensis

Water, strawberries, and raspberries and raw vegetables

Cryptosporidium parvum

Contaminated water; food contaminated by infected food workers

Giardia lambia

Contaminated water

Toxoplasma gondii

Raw meats, raw vegetables, and fruit

Trichinella spiralis

Primarily undercooked pork products and wild game meats (bear, walrus)

Ciguatoxin

-Consumption of reef fish (e.g. barracuda, snapper, eel...)

-Causes ciguatera fish poisoning.

-Opens Na+ channels causing depolarization. Symptoms easily confused with cholinergic poisoning.

-Temperature-related dysesthesia (e.g., "cold feels hot; hot feels cold") is regarded as a specific finding of ciguatera.

-Treatment is primarily supportive.

Scombrotoxin

toxin that forms as a result of bacterial breakdown of fish tissue that has been improperly stored

Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone

Shellfish Toxins

Contaminated mussels, clams, oysters, scallops

Mycotoxins

Moldy grains, corn, corn products, peanuts, pecans, walnuts, and milk

Cleaning

The physical removal of visible soil and

food from a surface •

Sanitizing

A procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surfaces

Detergent

Is put in contact with a soiled surface

Pressure

is applied by water or a scrub brush to penetrate the soil so it can be removed by rinsing.

Penetration, Wetting, Suspension

The three basic phases of detergency

Penetration

The cleaning agent must penetrate between the layers of soil and the surface to which it adheres.

Wetting

The action above that reduces surface

tension and makes penetration possible

Suspension

The action of a cleaning agent required to hold the loosened soil in the washing solution so it can be flushed away and not redeposited

Saponify

To turn fats into soap by reaction with an alkali

Sequestering

The isolating of substances such as a chemical ion so it cannot react

Rinsing Agent

A compound designed to remove and flush away soils and cleaners so they are not redeposited on surfaces being washed

Polyphosphate detergent

has solved the problem of hard water deposits by binding lime and magnesium

Solvent Cleaners

Alkaline-based cleaners used to clean

surfaces soiled with grease

Acid cleaners

Lime buildup and rust are treated with this

Abrasives

Used for tough soils that do not respond to solvents or acids

Heat sanitizing

The objective is to expose the clean surface to high heat between 162°F and 180°F.

Chemical sanitizing

The object can either be immersed in a solution or the object can be sprayed or rinsed with the solution.

Three types of chemical sanitizers

quaternary ammonia, chlorine, iodine

National Sanitation Foundation

NSF stands for?

The two groups of equipment and utensils that are cleaned through dishwashing

Production utensils

Service wares

Manual dishwashing involves five distinct steps.

Scraping, washing, rinsing, sanitizing, and air drying