food & nutrition for you suzanne weixel and faithe wempen chapter 8 sanitary food handling and...

Food & Nutrition for You

Suzanne Weixel and Faithe Wempen

Chapter 8

Sanitary Food Handling and Food Safety

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Foodborne Contaminants and Related IllnessesBacteria can be classified by shape.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.3

Foodborne Contaminants and Related Illnesses It takes only a short time for one bacterium to produce millions.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.4

Common Illnesses Caused by Foodborne HazardsCampylobacter is transmitted via poultry products.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.5

How Pathogens Infect FoodsThe temperature danger zone in which pathogens thrive and reproduce.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

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Grooming and Hygiene for Safe Food Preparation 1 Using hot water (100F/38C), wet hands and forearms.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.7

Grooming and Hygiene for Safe Food Preparation 2 Apply an antibacterial soap.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.8

Grooming and Hygiene for Safe Food Preparation 3 Rub hands and arms briskly with soapy lather for at least 20 seconds.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.9

Grooming and Hygiene for Safe Food Preparation 4 Scrub between fingers and clean nails with a clean nail brush.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.10

Grooming and Hygiene for Safe Food Preparation 5 Rinse thoroughly under hot running water and then re-soap, scrub, and rinse again.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.11

Grooming and Hygiene for Safe Food Preparation6 Use a paper towel to turn off the water. Discard the towel in a trash receptacle.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.12

Cleaning and Sanitizing Surfaces and EquipmentThe three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.13

Purchasing, Receiving, and Storing FoodsSample of a label used to identify and date foods after preparation.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.14

Cooling Hot Foods for StorageUse an ice bath to chill foods quickly.

Food & Nutrition for YouSuzanne Weixel and Faithe Wempen

© 2010 Pearson Higher Education,Upper Saddle River, NJ 07458. • All Rights Reserved.15

Commercial Food Service InspectionA HAACP system flowchart.