Preventing Food Borne Illnesses

What can we do?

Preventing Foodborne Illness

3 Main Ways to Prevent Food Borne Illness…

1. Personal hygiene2. Sanitation3. Proper Food Handling

Employee Practices…..

1. Stay home when sick2. Keep fingernails short3. Wash hands properly4. Wash hands

frequently5. Bathe daily6. Wear clean clothing7. Do not wear jewelry8. Keep hair restrained

8. Control Sweat9. Use gloves when

directed10.Use sanitary

serving methods

Food Sources and Storage

1. Sources—should be clean, fresh, uncontaminated

2. Shipping-use reliable trucking companies

3. Storage---FiFo—store only in approved areas---not in a hall, not by chemicals, store in original packages

4. Rodent and Insect Control—keep them out—drives away customers---contaminate food, cause disease, and destroy the property

Equipment, Utensils, and Surfaces

1. Construction—FDA sets standards to make sure equipment is easy to clean and sanitize and safe to use.

2. Cleaning vs. Sanitizing Cleaning is physical removal of soil or

food from surfact Sanitizing is treatment with chemicals or

heat to reduce the number of disease-causing organisms to a safe level

3. Dishwashing—one of most important in the restaurant----1st clean, then sanitize

Food Handling

• Preparing Raw Food—avoid cross contamination• Cooking---makes it appetizing, destroys pathogens• Cooling, Thawing, and Reheating—process of taking

food through the temperature danger zone• Holding----keeping food out of the temperature

danger zone while food is waiting to be served to guests

• Safe holding for cold foods is 40 degrees or below• Safe holding for hot food is 140 degrees or above

Government Regulations

1. Federal---4 agencies (FSIS, FDA, APHIS, EPA)

2. State---most have public health agencies

3. Local---local health departments are usually responsible for enforcing state food codes

HACCP---(hass’ ip)

Hazard Analysis Critical Control Point is a system of assuring food safety.

A system developed by the Pillsbury Company in the 1960s for NASA

It sets up the control points to ensure the proper handling of food from the time it enters the restaurant until it is fully prepared and served.

A critical control point is a point when a hazard can be prevented.

Assignment today:

Refer to notepage………Under the “Employee Practices” section…..

Do a “word picture” illustrating the 10 things that employees should do to avoid contaminating the food…….

Refer to textbooks up front if you need to.