prostart chapter 2 year one preparing and serving safe food
TRANSCRIPT
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ProStart Chapter 2Year One
Preparing and
Serving Safe Food
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Foodborne IllnessIllness carried or transmitted to
people by food.
Outbreak: 2 or more people get sick
after eating the same food.
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Impact on Restaurant
• Loss of customers and sales• Loss of prestige and reputation• Negative media exposure• Legal suits resulting in lawyer & court costs• Increased insurance premiums• Lowered employee morale• Employee absenteeism• Staff retraining
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Microorganisms
Living, single-celled, organisms that cause food spoilage and illness and can be
transferred from hands and surfaces to other food and surfaces.
+ =
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Microorganisms
• Bacteria: multiply rapidly in food, produce toxins in foods.
• Virus: do not grow in food, but transported on food.
• Parasites: organisms that need to live inside a host to survive.
• Fungi: molds are highly adaptable organisms that grow quickly. Yeast is a type of fungus that needs sugar and moisture to survive.
• Toxins: carried by some fish.
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FATTOMBarriers to Bacterial Growth
F
Food
A
Acidity
High Acidity
Good
T
Temperature
41-135
Danger Zone
T
Time
4 hours
O
Oxygen
Most Need It
M
Moisture
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Potentially Hazardous Foods
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Other Hazards?
Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc)
Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes
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Best way to keep food safe
Personal
Hygiene
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How do Food Handlers Contaminate Food??
• Having a foodborne illness• Having wounds• Having contact with a person who is ill• Touching hair, face, body• Touching anything that may contaminate their
hands• Having symptoms of illness• Eating, drinking, smoking or chewing gum while
preparing or serving food
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Proper Hand Washing Techniques
Watch this…
http://www.webmd.com/video/dirty-truth-handwashing
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Cross Contamination
When microorganisms are transferred from one surface to another. #5
Prevention:1. Sanitize workstation, cutting
boards and utensils.
2. Don’t allow ready-to-eat food to
touch surfaces that have touched
raw meat, seafood & poultry.
3. If using the same table to prep raw and ready to eat food – SANITIZE between each product.
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FIFO
When storing Food
First In First Out
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HACCPHazard Analysis Critical Control
Point
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The Seven HACCP Principles
1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food – every step of the way
2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants)
3. Set up procedures for CCP – observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly.
4. Monitor CCP – who and how often5. Take corrective action – heat food, throw out, reject
shipment6. Verify that the system works – check logs,
observe employees7. Establish procedures for record keeping and
documentation
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Clean vs. Sanitary
Free of visible soil, such as dirt, dust and food
waste.
Reducing the number of microorganisms on a clean surface to safe
levels.