common food allergies dairy products wheat products (including flour) fish shellfish peanut and...
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BACTERIA* Single-celled
organisms reproduce by
dividingFish Toxins
Fungi
BIOLOGICAL HAZARDS
Atmosphere•Remove oxygen•Vacuum packaging
Food source
* proteins
Temperature*needs to be
warm* Temperature
danger zone 41 -135
pH level* Acid
preserves food
Water* Remove
to stop growth
Scombroid•Occurs to fish
left in temperature danger zone•Yellowfin tuna•Skipjack•Bonito•mackerel
Ciguatera•Small fish eat toxic algae•Affected fish•Red snapper•Grouper•barracuda
Mold•single-cell•Found in
cheese (blue cheese)
Yeast•Consumes
sugar and expels alcohol and
carbon dioxide• used to make
bread, wine, and beer
Time* Food has a 4 hour limit
METALS
KITCHEN
AGRICULTURAL
CHEMICAL HAZARDS
Enamel* Chips and falls into food
Copper* Leeches into food
Material Safety Data
Sheet
Mercury* Found in fish from polluted waters
Galvanized steel
* Never use, contains zinc
Store in original containers and clearly marked
Never mix chemicals
Wash all fruits and veggies
thoroughly
insecticides
herbicidespesticides
Never store food in chemical container
Must be available for workers; located in chef’s office or in kitchen
Chemical ingredients, protective wear needed, allergic reactions
MSDS
Store chemicals away from food
Used in sandwiches, hors
d’oeuvres
GLASS
•Can cut your hands
* Fall into food
Metal Shards
Can openers tear little pieces
from can
Toothpicks
Looks like ice
PHYSICAL HAZARDS
Must be visible
Use colored or with frills
Don’t use in prep area to
drink
If shatters around food, throw
everything out
COMMON FOOD ALLERGIES
• Dairy products• Wheat products (including flour)• Fish• Shellfish• Peanut and peanut products• Soy and soy derivatives• Eggs• Seeds; poppy, sunflower, and sesame• Tree nuts; walnuts and almonds
POTENTIALLY HAZARDOUS FOODS
• Raw/cooked animal products: meat, poultry, dairy, milk, and eggs
• Corn and rice• Cut melons• Raw sprouts: bean sprouts• Spinach and lettuce• Cut tomatoes and tomato mixtures• Garlic-in-oil mixtures
Cross Contamination•Occurs when microorganisms transfer from one product to another by hand, utensils, equipment, or other physical contact•The largest cause of foodborne illnesses•Result of human negligence•Always clean and sanitize hands, cutting boards, workstations, utensils after each job. Store raw food properly in refrigerator
Chicken on bottom shelf (takes longest to cook) Use air tight containers to store raw food and clearly label and date Lowest internal cooking temperature is stored on top
Clean vs. Sanitary•Cleaning
Removing visible debris, grease, and grime First step before sanitizing Use hot soapy water to clean and/or degreaser
•Sanitizing Two types: heat and chemical Kills pathogens Heat
o Used with dish machines. Need to reach 171F and 180F to sanitize small equipment Chemical
o Most commonly usedo Water hardness, water temperature, residue, detergents are factors that influence effectivenesso Must be changed every 4 hourso Never mix chemicalso Wear gloveso Dilute with water o Allow to air dry ALWAYS
CLEANING and SANITIZING THE KITCHEN
WORK SURFACES* Clean after each job,
continuously* sanitizing solution kept
at hand* to clean worktable:
- clear table - use hot soapy water - rinse with hot water- sanitize and air dry
SMALL EQUIPMENT and DISHES
* Clean after each job* Dish machine used for small
equipment and dishes- must be trained
- scrape dishes before loading* Three compartment sinks
- required by health code-1 sink hot soapy water
-middle sink hot rinse water-last sink for sanitizing-allow items to air dry
LARGE EQUIPMENT*most can be
unplugged first* wash by hand;
some parts can be taken off
* must be trained* follow procedure
for cleaning worktable
CLEANING and SANITIZING SCHEDULE
* Kitchen should have cleaning schedule
* list should tell who, what, when, and how
* majority of kitchen is cleaned 24/7
* should do self-inspections to prepare for state walkthroughs
PERSONAL HYGIENE
HANDS* most likely source of contamination
* should be washed constantly; after eating, drinking, bathroom, touching
hair/skin/clothing, trash, sneezing, coughing* where gloves with raw food
* wash hands before and after using gloves *DO NOT WASH GLOVES - THROW AWAY
* gloves do not replace hand washing*change gloves after each task
* cover cuts with bandages and gloves* no long fingernails/fake nails - harbor germs
HANDWASHING*wet hands with hot water (as hot as you can
stand)* use soap: wash up to elbows, in-between
fingers (use finger brush)* wash for 20 sec
* rinse with hot water* use throw away towel to dry and turn water
off
HAIR* notorious for
bacteria*should be tied up, under a hat, and/or
a hair net* beards should be
covered with a beard net
BATHING* bathe and shower daily* cologne or perfume IS
NOT a substitute for showering
* Deodorant is recommended in
addition to bathing, not strongly scented
CLOTHING* clean uniform worn
everyday* change into uniform
at work* change if heavily
soiled
SMOKING, DRINKING, and EATING
* not allowed in kitchens* wash hands after these
activities* use disposable spoons
to taste food - NEVER reuse
ILLNESS*should not work if
ill* illness from
foodborne illness should be reported
to health department
INSECT AND RODENT CONTROLSpread biological hazards through urine and feces, which contain pathogensSpread hazards with their feet and bodies by crawling through garbage then over work surfacesFlies and cockroaches are greatest health riskMice and rats are the biggest rodent problemMust keep kitchen clean and sanitary to prevent issues
Don’t leave food/garbage laying aroundUse screens on windows and doors – make sure sealed properlyUse blowers on doorsCheck all delivery boxes for insect damage (eggs, droppings)Seal cracks in foundation, doors, and windows
WASTE CONTROLLine trash can with heavy duty linersEmpty into dumpster outside of restaurant oftenDon’t allow cans to overflowRecycleRegularly clean cans and dumpster to prevent insect/rodent issuesAlways wash hands after touching garbage
HAZARD ANALYSIS CRITICAL CONTROL POINTHACCP – identifies where contamination is most likely to occurWas originally developed for NASATracks PHF (potentially hazardous foods)CCP – critical control point
Step where control can be applied to prevent or eliminate food safety hazardWhere pathogens are killed
Records should be kept on HACCP foods
THE HEALTH INSPECTORRandomly comes to inspect facility, unannouncedNot the enemy – makes sure rules are followedFrequency determined by restaurant size, prior inspection results, risk level of customer base, workload of health departmentResponsible for public safetyCheck for biological, chemical, and physical hazards
Time and Temperature Control
thawing
*thaw under cold running water (70F)
* thaw in the refrigerator(preferre
d method)* cook from a frozen state (not all meats)
cooking*use thermometers to ensure proper cooking temperature is reached* place thermometer in
thickest part of meat*poultry, stuffing, and
leftovers 165F* hot-held eggs, ground
meats, fish 155F* whole muscle meats,
fish, and raw eggs cooked to order 145F
hot holding
* food must maintain internal temp of 135F* food in steam table
to be stirred frequently so it
doesn't fall below 135F
cooling* cooked food
must be cooled from 135F to 70F in 2 hours or less. All hot food must be cooled to 41F
in less than 6 hours.
Best ways to cool food: ice water
bath, transfer to shallow pans, use
a blast chiller.
storing* refrigerator should be 41F or cooler to
slow bacteria growth.* freezer
should always be at 0 to stop
pathogen growth.* Never overload freezer or
refrigerator to restrict
airflow
reheating* all food
must reheat to
165F* food can
only be reheated
once