6 sanitation procedures
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SANITATION PROCEDURES
Chapter 6
Sanitation ProceduresLast chapter we talked about the
three hazards …What were they?
Sanitation ProceduresBiological, Chemical and PhysicalBiological hazards pose the
greatest threat to foodservicePreventing chemical and physical
is easy, just be careful, biological is much more complicated
Time and Temperature PrincipleBoth time and temp need to be
controlled to prevent pathogen contamination
To protect food from contamination you must ensure the following …
TemperatureMake sure food is either above or
below the temperature danger zone ◦41 degrees to 135 degrees
TimeWhen food must be in the
temperature danger zone, limit the time to no more than 4 TOTAL hours
When Thawing …Most of the time frozen food is
thawed unsafelyThere are only three safe ways to
thaw food◦1. Thaw the product under cold
running water◦2. Thaw the product in the fridge◦3. Cook product directly from a
frozen state without thawing first
When Cooking …As food cooks, heat destroys the biological
hazards that are present in the foodMost potentially hazardous food is cooked
to 145 degrees internal temp.Use an instant read thermometer
◦165 degrees for poultry, stuffing, stuffed food products, and leftovers
◦155 degrees for hot-held eggs, ground meats, fish
◦145 degrees for whole muscle meats and fish, raw eggs that are broken and immediately cooked to order
When Hot Holding …In foodservice it
is often necessary to hold cooked food and keep it hot until it is needed
Hot held food must maintain and internal temp of 135◦ Steam table◦ Warming ovens
When Cooling …Most time and temp abuses
happen during coolingCooked foods must be cooled
from 135 to 70 in two hours or less
In less than a total of 6 hours, the food must be cooled to 41
If food is not cooled properly, it becomes a breeding ground for biological hazards
When Cooling …Place food in shallow pans for cooling
◦Increasing the surface area speeds up cooling
Place the container of hot food in an ice water bath and stir the in ingredients frequently◦Water transfers heat taking the heat away
from itemsPlace food in a blast chiller or other
rapid cooling equipment◦Large equipment that continually blasts
cold air
When Storing …Potentially hazardous food must
be stored at temps below 41º, a temp where pathogen growth is slowed, but the food will eventually spoil
Freezer temps under 0º stops pathogen growth
All fridges and freezers must have thermometers
When Reheating …Sometimes it’s
needed to reheat chilled food◦ Chili, soups, etc.◦ Must be heated to
165º within two hours, but food can only be reheated ONCE!
Cross-ContaminationCross-contamination occurs when
harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact
One of the largest sources of food borne illnesses
Often the result of negligence or ignorance on the part of the food service worker
Cross-ContaminationHands are often
the culprit …◦ Moving raw
chicken then making a sandwich, but never washing your hands
◦ 80% of all raw chicken was tested POSITIVE for salmonella in the US
Scenario Joe is cutting pork steaks on a cutting
board. Mary, the sandwich cook, needed to cut up a large number of sandwiches and is in a hurry. She asks Joe to help her cut some sandwiches in half. Joe, eager to help a fellow cook, quickly wipes off his cutting board and knife using a side towel. He takes half of the sandwiches and cuts them using the knife and cutting board that he just wiped off.
What was wrong in the scenario? What was right?
Clean v. Sanitary Clean is the visual appearance that
something is unsoiled◦An items that is clean is not always sanitary
Sanitary refers to an environment that is free from pathogens ◦Kitchens have many places that need
sanitization◦Any surface such as a table, cutting board or a
piece of equipment that comes in contact with food is considered a food-contact surface Food-contact surfaces must be cleaned and
sanitized before food prep, completing only one of the steps is not enough
Step One: CleaningThe first step toward a sanitary
work environment is cleaning, or the removal of any visible dirt, grime, or pieces of food
Proper cleaning requires hot water, detergents and sometimes grease cutters
Clean all food contact surfaces after completing a task and before starting a new one
Step Two: SanitizingSanitizing kills pathogens, there
are two powerful strategies and when they are used correctly they will kill most pathogens◦Heat ◦Chemicals
Heat SanitizingFood-contact
surfaces must be heated to at least 180º for 30 seconds
Hot water is used for heat sanitizing
Dishwashers are used for small items
Chemical SanitizingMost common technique usedSome chemicals can be
dangerous is mixed improperly◦Ammonia and bleach
Precautions:◦Follow manufacturer's instructions◦Wear protective gear◦Dilute properly◦Never mix random chemicals
Clean and Sanitizing the Whole KitchenWork surfaces-Counters and
workstations need to be cleaned and sanitized when the task is completed or after four hours
Usually a chemical sanitizer is used
Clean and Sanitizing the Whole KitchenSmall equipment and dishes-Need to be cleaned after each use or after
four hoursUse a combination of heat and chemicalsDish machines or three compartment sinks
◦ Dish machines-conveyor belt, three cycles 1st cycle- removes physical objects and grease 2nd cycle rinses off detergent 3rd cycle- sanitizers either with hot water or chemicals
Three compartment sink◦ 1st compartment- clean◦ 2nd- rinse◦ 3rd -sanitize
Clean and Sanitizing the Whole KitchenLarge
equipment-Mixers, slicers,
and grinders must still be cleaned and sanitized- after each task or after 4 hours
Each one is different
Personal Hygiene- HandsHands- common culprit germ spreaderWhere to wash you hands:
◦ Designated hand washing sinks, antimicrobial soap, nail brush, disposable towels
When to wash your hands:◦ Before beginning a work shift◦ After using the restroom◦ After eating, drinking, or taking a break◦ At end of a job task◦ After handling toxic chemicals◦ After taking out trash◦ After handling dirty dishes or linens◦ After coughing or sneezing◦ After touching hair or skin
Personal Hygiene- HandsGlove- some states require
gloves, but they give a false sense of security
Wounds- open wounds are breeding grounds for bacteria, cover with clean band aid or latex sheath
Fingernails- pathogens hide under nails, use finger brush and keep nails short and clean
Personal Hygiene- HairKeep hair up and
secured at all times
hair is always dirty
Hair net, beard net
Personal Hygiene- gross stuffEating/drinking- should never be
done in the kitchen, tasting by chefs is done properly
Cooks should never be in the kitchen with a contagious illness
Clothes should be clean
Insect and Rodent ControlInsects and rodents spread biological
hazards in many waysUrine and feces contain pathogensFeet and bodies track pathogensFlies and cockroaches, Mice and ratsAir curtains to prevent flying bugs,
cockroaches usually come in boxes, rats/mice through cracks and holes
Many counties require pest control operators to visit and spray chemicals and set traps
Waste controlGarbage is a breeding ground for
bacteria and pathogensYou should …
◦Empty containers often◦Put grease into separate containers,
separate from garbage◦Dumpsters need to be emptied when they
are filled, and should be washed periodically◦Lids need to fit snuggly◦Containers should be washed inside and out
often
Health InspectionsHealth departments monitor
compliance with health codes◦Inspectors make sure the public is
being served safe food in a safe environment
◦Not the enemy◦Certificate has to be posted in the
restaurant
ActivityAdd to your booklet …
◦ temperature danger zone and definition
◦Three ways to thaw food safely◦Safe cooking temps (3)◦Cross-contamination info page◦Definition of clean◦Definition of sanitary◦When to wash your hands (9)