Hospitality and Tourism

Definition of Food Danger Zone

Temperature range where bacteria begins to multiply rapidly.

Definition of Cross Contamination

The transfer of bacteria to food from another food, piece of equipment or work surface.

What is the main cause of accidents in the cafeteria?

Carelessness.

5 Rules of carrying a knife

1. Hold knife firmly by the handle.

2. Knife tip points towards the floor.

3. Knife held firmly at your side (arms length).

4. Cutting edge facing behind you.

5. One free hand.

All accidents in the cafeteria can be divided into 5 groups.

1. Falls

2. Burns

3. Strains and sprains

4. Cuts

5. Electrocution

Assume every —— & —— is hot!

Pot and pan

A knife is falling! What should you do?

Let it fall. Don’t not touch it.

Never put a knife in a sink full of hot —— water.

Soapy

What class of fire involved combustible metals?

Class d

What class of fire deals with commercial kitchens?

Class K

Fire needs three things to live:

Food (igniters), oxygen, and temperature

Fire Extinguishers: PASS

P = pull the pin

A = aim the nozzle

S = squeeze the lever

A = sweep back and forth

Sanitation has three important guidelines:

1. How clean we keep the food service area

2. How to keep food free from contamination (food poisoning)

3. Understand and control bacteria

Salmonella

Raw chicken, eggs, unpasteurized dairy

E-coli

Ground beef

Staphylococcus

The food service worker (most common)

Botulism

Improper canning

Bacillus Cereus

Rice, potatoes or beans

Please list the following conditions for bacteria to grow & multiply FATTOM

F = food

A = Acid

T = Time

T = Temperature

O = Oxygen

M = Moisture

What’s the most deadly bacteria?

Botulism

What bacteria has spores forming bacterium?

Bacillus Cereus

What is the most common bacteria?

Staphylococcus

Bacteria multiply and doubles every —— minutes.

20

When you have a knife in your hands, always

Keep yours eyes on the blade.

Flammable

It can catch on fire. Burns.

Oxyidier

This means it creates extra oxygen to fires. It starts easier and burns faster.

Explosive

It can explode. Extremely reactive.

Corrosive

It causes damage to containers or people. Damages metals.

Gas under pressure OR Gas cylinder

Catches fire or explodes. Dangerous to breath.

Acute Toxicity

It can make poison or kill you. If you touch it, swallow or breath it.

Exclamation Mark OR Skin/eye irritation

Can cause skin or eye problems. Reminds you to wear protective wear.

Health Hazard

Products you make not see (in air). Small exposures over a long period of time may cause health issues.

Biohazard

It can cause disease or sickness in humans or animals.

Environment

It can damage water and it’s wildlife.

Types of workplace hazards

1. Physical hazards

2. Chemical hazards

3. Biological hazards

4. Psychosocial hazards

5. Safety Hazards

6. Fire hazards

7. Environmental hazards

8. Radiological hazards

9. Other hazards

Classes of fires

Class A

Class B

Class C

Class D

Class K

Class A

Involves ordinary combustibles such as wood, paper, and cloth

Class B

Includes flammable liquids like gasoline, oil, grease

Class C

Involves electrical fires

Class D

Encompasses fires involving combustible metals

Class K

Specifically designed for fires involving commercial kitchens involving cooking oils and fast

Safe food storage

Refrigerate perishable foods promptly at or below 40F (4C) to slow the growth of bacteria

Keep the freezer at 0F (-18C) or lower for long-term food storage

Cooking to Safe Temperatures

Chicken and turkey: 165F (74C)

Ground meats: 160F (71C)

Pork, veal, and lamb: 145F (63C)

Fish: 145F (63C)

Reheat leftovers to at least 165F (74C)

Hot and Cold Holding

Keep hot foods hot (above 140F or 60C) and cold foods cold (below 40F or 4C) to prevent bacterial growth.

Time and Temperature Contol

The Temperature Danger Zone is the temperature range where bacteria multiplies rapidly and produces toxins (between 40F or 4C and 140F or 60C).

TOXIN: a poisonous chemical produced by a microorganism.

Limit the time that perishable foods spend in the danger zone (between 40F or 4C and 140F or 60C).

Discard food that has been left in the danger zone for more than two hours (or one hour if the temperature is above 90F or 32C).

Proper Hand Washing

1. Wet Hands

2. Apply Soap

3. Lather Hands

4. Scrub Hands (20 seconds)

5. Rinse thoroughly

6. Dry hands

7. Use a paper towel to turn off faucet

What a food borne illness

A food borne illness is a disease acquired from eating or drinking contaminated food or water

Symptoms of a food borne illness

1. Fever

2. Headache

3. Nausea

4. Diarrhea

5. Vomiting

6. Stomach cramps

What 6 things does bacteria need to grow

1. Food

2. Acid

3. Time

4. Temperature

5. Oxygen

6. Moisture

What 4 most common ways bacteria can contaminate food products

1. People

2. Raw food

3. Insects/Rosents

4. Soil