OnCooking6CH2PPLecture_accessible.pptx

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives (1 of 2) After studying this chapter, you will be able to: 2.1 Explain the importance of sanitation in the restaurant industry and identify the three major types of contaminants that cause food-borne illnesses 2.2 Identify and understand how to work with time and temperature controlled for safety (TCS) foods to prevent biological intoxications and infections 2.3 Identify chemical contaminants and ways to prevent direct chemical contamination when handling foods 2.4 Identify physical contaminants and ways to prevent direct physical contamination when handling foods

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives (2 of 2) After studying this chapter, you will be able to: 2.5 List and follow the proper procedures to prevent cross- contamination and food-borne illnesses when handling foods 2.6 Identify the eight major food allergens and guidelines for protecting allergic guests 2.7 Explain and follow a HACCP system 2.8 Take appropriate actions to create and maintain a safe and sanitary working environment

4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Introduction to Food Safety • The U.S. Public Health Service identifies more than 250 diseases that can be transmitted through food. • Many can cause serious illness; some are even deadly. • Providing consumers with safe food is the food handler’s most important responsibility. Unfortunately, food handlers are also the primary cause of food-related illnesses.

5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sanitation • Sanitation is the creation and maintenance of conditions that will prevent food contamination or food-borne illness • Contamination is the presence of harmful organisms or substances or contaminants

6. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sources of Contamination • Biological – Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi • Chemical – Caused by chemical substances, especially cleaning agents, pesticides and toxic metals • Physical – Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Contamination Occurs in Two Ways • Direct contamination – The contamination of raw foods in their natural setting or habitat • Cross-contamination – The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

8. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Direct Contamination • Direct contamination comes from biological contaminants. These can be: – Microorganisms ▪ Bacteria ▪ Parasites ▪ Viruses ▪ Fungi – Single-celled organisms as well as tiny plants and animals that can be seen only through a microscope

9. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Microorganisms: Bacteria • Bacteria are the leading cause of food-borne illness • They are single-celled microorganisms – Putrefactives are bacteria that spoil food without rendering it unfit for human consumption – Pathogens are any organism that causes disease; usually refers to bacteria; undetected by smell, sight or taste – Pathogenic bacteria are responsible for as many as 95% of all food-borne illnesses

10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Shape Classifications of Bacteria • Bacteria can be classified by shape: • Rods (top left) are short, tubular structures • Cocci (middle left) are discs, some of which form clusters • Spirilla (bottom left) are corkscrews.

11. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Bacteria Reproduce by Binary Fission • One bacterium divides into two; the two bacteria each divide, creating four; the four become 16 and so on. It takes only a very short time for one bacterium to produce millions more.

12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Bacteria Cause Illness in One of Three Ways • Intoxication – Certain bacteria produce toxins; the toxins can poison the consumer • Infection – Infections occur when live pathogenic bacteria are ingested • Toxin-mediated infection – Living organisms are ingested; they then produce toxins

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Preventing Bacterial Intoxications and Infections • Bacteria need certain conditions to thrive. • These are: – Food – Acidity – Time – Temperature – Oxygen – Moisture (water activity) • Remember this list - FAT TOM

14. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Food • Foods that can harbor harmful bacteria are called time and temperature controlled for safety (TCS) foods. • These foods are: – Foods from animal sources – Food from a plant that has been heat treated – Raw seed sprouts – Cut melons – Cut tomatoes or mixtures of cut unprocessed tomatoes – Garlic in oil mixtures, non-acidic – Foods containing any of the items above

15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Acidity • Bacteria thrive when acid and alkali are in balance • Bacteria are affected by the pH of their environment • They can survive in a wide range of pH levels • They prefer a neutral environment with a pH of 6.6-7.5

16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Time • Bacterial growth takes place in 4 phases: • Lag phase – Getting comfortable • Log phase – Accelerated growth • Stationary phase – Overcrowding • Decline or negative growth phase – Bacteria die at an accelerated rate

17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Figure 2-3 Bacterial growth curve. • Bacterial growth takes place in four phases: lag phase, log phase, stationary phase and decline phase

18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Temperature • The most important factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by food service workers

19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Temperature Danger Zone • Most bacteria that cause food-borne illnesses multiply rapidly at temperatures between 70°Fahrenheit and 125°Fahrenheit (21°Centigrade and 52°Centigrade). • The broad range of temperatures between 41°Fahrenheit and 135°Fahrenheit (5°Centigrade and 57°Centigrade) is referred to as the temperature danger zone.

20. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Oxygen • A favorable atmosphere encourages bacterial growth. • Bacteria can grow with or without oxygen. – Aerobic bacteria thrive on oxygen – Anaerobic bacteria cannot survive in the presence of oxygen – Facultative bacteria will adapt and can survive with or without oxygen

21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved FAT TOM - Moisture • Bacteria need moisture to live – Bacterial growth is halted but not killed in dehydrated foods – When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous

22. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Microorganisms: Parasites • Parasites are tiny organisms that depend on nutrients from a living host to complete their life cycle – Trichinosis – Anisakiasis – Cyclospora

23. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Microorganisms: Viruses • Viruses invade the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses – Hepatitis A – Norovirus

25. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Direct Chemical Contaminants • Residual chemicals used in growing the food supply may contaminate food. • Food service chemicals such as cleaners, polishes, pesticides and abrasives can enter food. • Toxic metals such as lead, mercury, copper, zinc and antimony can contaminate food.

26. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Direct Physical Contaminants • Foreign objects that find their way in food can contaminate • This may be accidental or intentional – Metal, broken glass, hair, dirt

27. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cross-Contamination • Contaminants (bacteria) are transferred from one food, work surface or piece of equipment to another. • Side towels are a common source of cross contamination • Raw food comes into contact with cooked food • Unclean hands contaminate food

28. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Reduce Cross-Contamination • Maintain high standards of personal cleanliness. • Keep dishes and equipment clean. – Clean means to remove visible dirt and soil – Sanitize means to reduce pathogenic organisms to safe levels • Keep pests out. • Use single-use gloves when recommended.

29. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sanitizing Solution • Sanitizing solution helps reduce exposure to pathogens. • Combine 1 gallon lukewarm water with 1 tablespoon chlorine bleach. • Use solution to sanitize all work surfaces, equipment and tools. • Sanitize with a clean cloth dipped in the solution. • Change solution every 2 hours.

30. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Proper Hand Washing • Use hot water. • Apply antibacterial soap. • Rub hands and forearms briskly with lather for at least 20 seconds. • Scrub between fingers and clean nails with a clean nail brush. • Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another 5-10 seconds; rinse again. • Dry hands with a single-use towel using the towel to turn off the water; discard the towel in a trash receptacle.

31. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Three-Compartment Sink Procedure • The three-compartment sink procedure: (from left) scrape, spray, wash, rinse, sanitize and air-dry each item.

32. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Proper Food Storage • Proper food storage prevents cross contamination. • Inspect food upon delivery. • Store dry goods at least 6 inches off floor and 6 inches from wall. • Use proper sanitized containers.

33. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Refrigerate Foods Properly to Avoid Cross Contamination • Storage of TCS foods in a refrigerator is arranged as follows: • Top shelf: Ready-to-eat and cooked foods • Second shelf: Cooked meats, fish and poultry, such as cold cuts • Third shelf: Raw fish, seafood and shell eggs • Fourth shelf: Raw whole cuts of beef, pork and veal • Next to lowest shelf: Raw ground meat and ground fish • Bottom shelf: Raw, whole and ground poultry

34. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Label Food Properly • Date all foods and refrigerate, freeze or store properly. • A label used to identify and date foods after preparation is shows to the left

35. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Pest Management • Build them out of your facility. • Create an environment in which they cannot find food, water or shelter. • Rely on professional extermination.

36. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Stock Rotation - FIFO • Rotate stock so that the first product to be received (in) is the first to be used (out) • FIFO

37. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Hazard analysis critical control points (HACCP) systems • HACPP is an effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations. – Hazard – Analysis – Critical – Control – Points

38. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved HACCP System Flowchart • Identify potential hazards and evaluate their severity and risks • Identify the critical control points, which are steps where hazards can be reduced or eliminated • Establish procedures for controlling hazards and correcting problems • Monitor the critical control points • Correct problems as they arise • Set up and use a record-keeping system • Verify that the system is working and adjust it as needed

39. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Food Allergies and Intolerances • Approximately 4 - 6% of Americans have food allergies. • Eight foods account for 90% food-allergic reactions

40. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Major Food Allergens 1. Milk and milk products 2. Eggs 3. Fish (e.g., bass, flounder, cod) 4. Crustacean shellfish (e.g., crab, lobster, shrimp) 5. Tree nuts (e.g., almonds, pecans, walnuts) 6. Peanuts 7. Wheat 8. Soybeans

41. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Safe Worker • Safe behavior on the job protects workers. – Learn safe behaviors. Clean spills, learn to operate machinery properly. – Wear proper clothing. Avoid jewelry. – Handle knives safely. • Occupational Safety and Health Act (OSHA) protect employees • Learn fire safety habits – Know what kinds of fire extinguishers you have and how to use it • Learn about first aid – CPR – Heimlich maneuver

42. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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