SANITATION PROCEDURES

Chapter 6

Sanitation ProceduresLast chapter we talked about the

three hazards …What were they?

Sanitation ProceduresBiological, Chemical and PhysicalBiological hazards pose the

greatest threat to foodservicePreventing chemical and physical

is easy, just be careful, biological is much more complicated

Time and Temperature PrincipleBoth time and temp need to be

controlled to prevent pathogen contamination

To protect food from contamination you must ensure the following …

TemperatureMake sure food is either above or

below the temperature danger zone ◦41 degrees to 135 degrees

TimeWhen food must be in the

temperature danger zone, limit the time to no more than 4 TOTAL hours

When Thawing …Most of the time frozen food is

thawed unsafelyThere are only three safe ways to

thaw food◦1. Thaw the product under cold

running water◦2. Thaw the product in the fridge◦3. Cook product directly from a

frozen state without thawing first

When Cooking …As food cooks, heat destroys the biological

hazards that are present in the foodMost potentially hazardous food is cooked

to 145 degrees internal temp.Use an instant read thermometer

◦165 degrees for poultry, stuffing, stuffed food products, and leftovers

◦155 degrees for hot-held eggs, ground meats, fish

◦145 degrees for whole muscle meats and fish, raw eggs that are broken and immediately cooked to order

When Hot Holding …In foodservice it

is often necessary to hold cooked food and keep it hot until it is needed

Hot held food must maintain and internal temp of 135◦ Steam table◦ Warming ovens

When Cooling …Most time and temp abuses

happen during coolingCooked foods must be cooled

from 135 to 70 in two hours or less

In less than a total of 6 hours, the food must be cooled to 41

If food is not cooled properly, it becomes a breeding ground for biological hazards

When Cooling …Place food in shallow pans for cooling

◦Increasing the surface area speeds up cooling

Place the container of hot food in an ice water bath and stir the in ingredients frequently◦Water transfers heat taking the heat away

from itemsPlace food in a blast chiller or other

rapid cooling equipment◦Large equipment that continually blasts

cold air

When Storing …Potentially hazardous food must

be stored at temps below 41º, a temp where pathogen growth is slowed, but the food will eventually spoil

Freezer temps under 0º stops pathogen growth

All fridges and freezers must have thermometers

When Reheating …Sometimes it’s

needed to reheat chilled food◦ Chili, soups, etc.◦ Must be heated to

165º within two hours, but food can only be reheated ONCE!

Cross-ContaminationCross-contamination occurs when

harmful microorganisms are transferred from one product to another by hands, utensils, equipment, or other physical contact

One of the largest sources of food borne illnesses

Often the result of negligence or ignorance on the part of the food service worker

Cross-ContaminationHands are often

the culprit …◦ Moving raw

chicken then making a sandwich, but never washing your hands

◦ 80% of all raw chicken was tested POSITIVE for salmonella in the US

Scenario Joe is cutting pork steaks on a cutting

board. Mary, the sandwich cook, needed to cut up a large number of sandwiches and is in a hurry. She asks Joe to help her cut some sandwiches in half. Joe, eager to help a fellow cook, quickly wipes off his cutting board and knife using a side towel. He takes half of the sandwiches and cuts them using the knife and cutting board that he just wiped off.

What was wrong in the scenario? What was right?

Clean v. Sanitary Clean is the visual appearance that

something is unsoiled◦An items that is clean is not always sanitary

Sanitary refers to an environment that is free from pathogens ◦Kitchens have many places that need

sanitization◦Any surface such as a table, cutting board or a

piece of equipment that comes in contact with food is considered a food-contact surface Food-contact surfaces must be cleaned and

sanitized before food prep, completing only one of the steps is not enough

Step One: CleaningThe first step toward a sanitary

work environment is cleaning, or the removal of any visible dirt, grime, or pieces of food

Proper cleaning requires hot water, detergents and sometimes grease cutters

Clean all food contact surfaces after completing a task and before starting a new one

Step Two: SanitizingSanitizing kills pathogens, there

are two powerful strategies and when they are used correctly they will kill most pathogens◦Heat ◦Chemicals

Heat SanitizingFood-contact

surfaces must be heated to at least 180º for 30 seconds

Hot water is used for heat sanitizing

Dishwashers are used for small items

Chemical SanitizingMost common technique usedSome chemicals can be

dangerous is mixed improperly◦Ammonia and bleach

Precautions:◦Follow manufacturer's instructions◦Wear protective gear◦Dilute properly◦Never mix random chemicals

Clean and Sanitizing the Whole KitchenWork surfaces-Counters and

workstations need to be cleaned and sanitized when the task is completed or after four hours

Usually a chemical sanitizer is used

Clean and Sanitizing the Whole KitchenSmall equipment and dishes-Need to be cleaned after each use or after

four hoursUse a combination of heat and chemicalsDish machines or three compartment sinks

◦ Dish machines-conveyor belt, three cycles 1st cycle- removes physical objects and grease 2nd cycle rinses off detergent 3rd cycle- sanitizers either with hot water or chemicals

Three compartment sink◦ 1st compartment- clean◦ 2nd- rinse◦ 3rd -sanitize

Clean and Sanitizing the Whole KitchenLarge

equipment-Mixers, slicers,

and grinders must still be cleaned and sanitized- after each task or after 4 hours

Each one is different

Personal Hygiene- HandsHands- common culprit germ spreaderWhere to wash you hands:

◦ Designated hand washing sinks, antimicrobial soap, nail brush, disposable towels

When to wash your hands:◦ Before beginning a work shift◦ After using the restroom◦ After eating, drinking, or taking a break◦ At end of a job task◦ After handling toxic chemicals◦ After taking out trash◦ After handling dirty dishes or linens◦ After coughing or sneezing◦ After touching hair or skin

Personal Hygiene- HandsGlove- some states require

gloves, but they give a false sense of security

Wounds- open wounds are breeding grounds for bacteria, cover with clean band aid or latex sheath

Fingernails- pathogens hide under nails, use finger brush and keep nails short and clean

Personal Hygiene- HairKeep hair up and

secured at all times

hair is always dirty

Hair net, beard net

Personal Hygiene- gross stuffEating/drinking- should never be

done in the kitchen, tasting by chefs is done properly

Cooks should never be in the kitchen with a contagious illness

Clothes should be clean

Insect and Rodent ControlInsects and rodents spread biological

hazards in many waysUrine and feces contain pathogensFeet and bodies track pathogensFlies and cockroaches, Mice and ratsAir curtains to prevent flying bugs,

cockroaches usually come in boxes, rats/mice through cracks and holes

Many counties require pest control operators to visit and spray chemicals and set traps

Waste controlGarbage is a breeding ground for

bacteria and pathogensYou should …

◦Empty containers often◦Put grease into separate containers,

separate from garbage◦Dumpsters need to be emptied when they

are filled, and should be washed periodically◦Lids need to fit snuggly◦Containers should be washed inside and out

often

Health InspectionsHealth departments monitor

compliance with health codes◦Inspectors make sure the public is

being served safe food in a safe environment

◦Not the enemy◦Certificate has to be posted in the

restaurant

ActivityAdd to your booklet …

◦ temperature danger zone and definition

◦Three ways to thaw food safely◦Safe cooking temps (3)◦Cross-contamination info page◦Definition of clean◦Definition of sanitary◦When to wash your hands (9)