Chapter 2Chapter 2

Preparing and Serving Preparing and Serving

Safe FoodSafe Food

2.1 – The Importance of Food Safety2.1 – The Importance of Food Safety

Serving Safe FoodServing Safe Food

All foodservice establishments share the same All foodservice establishments share the same concern for food safety.concern for food safety.

A Food safety program is an organized system for A Food safety program is an organized system for all levels of the foodservice establishmentall levels of the foodservice establishment– Illness caused by eating unsafe food result in:Illness caused by eating unsafe food result in:

» Making you sickMaking you sick

» Loss of businessLoss of business

» Can lead to deathCan lead to death

» Reputation of an establishment can be destroyedReputation of an establishment can be destroyed

» Required by law – foodservice establishments can be held Required by law – foodservice establishments can be held responsible and must show that they did everything possible to responsible and must show that they did everything possible to prevent the illnessprevent the illness

Page 79-80Page 79-80

Good Personal HygieneGood Personal Hygiene Most living things carry bacteria on, or in their body.Most living things carry bacteria on, or in their body. Bacteria = refers to invisible, single-celled organisms Bacteria = refers to invisible, single-celled organisms

that often cause disease.that often cause disease. The first step toward keeping food safe is good The first step toward keeping food safe is good

personal hygiene. Includes:personal hygiene. Includes:– Bathing dailyBathing daily

– Washing hands thoroughlyWashing hands thoroughly

– Wearing clean clothing Wearing clean clothing

– Not wearing jewelry, fingernail polish, or false fingernailsNot wearing jewelry, fingernail polish, or false fingernails

– Keeping hair clean, neat, and restrained with hats, caps, Keeping hair clean, neat, and restrained with hats, caps, hair clips, or hair nets.hair clips, or hair nets.

– NOT working when you are illNOT working when you are ill» Employees who are ill can transmit micro-organisms that cause Employees who are ill can transmit micro-organisms that cause

illness to their coworkers and their customers (Exhibit 2.3 pg. 81)illness to their coworkers and their customers (Exhibit 2.3 pg. 81)

When To Wash Your HandsWhen To Wash Your Hands Before starting work (How should we wash our hands?)Before starting work (How should we wash our hands?) While at work, after:While at work, after:

– Using the restroomUsing the restroom– Working with raw foodWorking with raw food– Eating or drinkingEating or drinking– Touching your hair, face, or bodyTouching your hair, face, or body– CleaningCleaning– Taking out garbageTaking out garbage– Sneezing or coughingSneezing or coughing– Touching anything that may contaminate handsTouching anything that may contaminate hands– Smoking and chewing tobaccoSmoking and chewing tobacco

Before putting on gloves or when changing glovesBefore putting on gloves or when changing gloves When switching from working w/one food to anther foodWhen switching from working w/one food to anther food When going from a nonfood preparation task to a food When going from a nonfood preparation task to a food

preparation taskpreparation task

What causes Foodborne IllnessWhat causes Foodborne Illness ContaminationContamination = means harmful things have gotten into food, making = means harmful things have gotten into food, making

it unsafe to eatit unsafe to eat MicroorganismsMicroorganisms = organisms such as bacteria or viruses that are so = organisms such as bacteria or viruses that are so

small they can only be seen through a microscope. small they can only be seen through a microscope. Ex. Toxins found in fish Ex. Toxins found in fish or plants.or plants.

Cross-contaminationCross-contamination = Occurs when harmful microorganisms are = Occurs when harmful microorganisms are transferred to food by other foods, human hands, utensils, equipment transferred to food by other foods, human hands, utensils, equipment or other work surfaces. (Cutting carrots then cutting raw chicken)or other work surfaces. (Cutting carrots then cutting raw chicken)

Food can be contaminated by chemicals, physical objects and physical Food can be contaminated by chemicals, physical objects and physical hazards such as bones.hazards such as bones.

These types of contamination can cause foodborne illnessThese types of contamination can cause foodborne illness– Range from stomach irritation to deathRange from stomach irritation to death– Two or more people effected is considered an outbreak.Two or more people effected is considered an outbreak.– Imp. any food (even water) can cause an illness, most is high-protein food Imp. any food (even water) can cause an illness, most is high-protein food

(TOFU)(TOFU)– High protein food is considered potentially hazardous food, because micro-High protein food is considered potentially hazardous food, because micro-

organisms tend to grow easily in these foods. (Look at page 84)organisms tend to grow easily in these foods. (Look at page 84)

Bacteria and VirusesBacteria and Viruses Bacteria can cause illness in 2 ways:Bacteria can cause illness in 2 ways:

1.1. Multiply rapidly to disease-causing levels at what favorable Multiply rapidly to disease-causing levels at what favorable temperatures?temperatures?

2.2. Bacteria can produce toxins in food that can poison humans Bacteria can produce toxins in food that can poison humans when food is consumed.when food is consumed.

Most foodborne illnesses are caused by bacteria (one of the biggest concerns)Most foodborne illnesses are caused by bacteria (one of the biggest concerns)

VirusVirus = small micro-organism that cause disease = small micro-organism that cause disease (contained (contained in many food even ice) (shellfish –illegally harvested) (pg. 87)in many food even ice) (shellfish –illegally harvested) (pg. 87)

Once a virus enters a living creature it forces cells to Once a virus enters a living creature it forces cells to produce more virusesproduce more viruses

– Viruses do not grow in food, but can be carried in foodViruses do not grow in food, but can be carried in food– One of the most common foodborne viral disease is hepatitis A. One of the most common foodborne viral disease is hepatitis A.

– cause inflammation of the liver, fever, nausea, abdominal pain, – cause inflammation of the liver, fever, nausea, abdominal pain, fatigue and jaundice fatigue and jaundice

– Potable water = drinkable waterPotable water = drinkable water (filtered and disinfected) (filtered and disinfected)

Parasites Parasites organisms that need to live inside a host to surviveorganisms that need to live inside a host to survive

Trichinella spiralisTrichinella spiralis known as roundworm known as roundworm– Attach themselves to the stomach of animals Attach themselves to the stomach of animals

such as pigs, deer and bearsuch as pigs, deer and bear– Most people are effected by eating raw or Most people are effected by eating raw or

undercooked pork or game meatundercooked pork or game meat– Symptoms appear usually within 8 to 15 days, Symptoms appear usually within 8 to 15 days,

including diarrhea, nausea, abdominal pain, including diarrhea, nausea, abdominal pain, selling around the eyes and eventually fever selling around the eyes and eventually fever and muscular stiffnessand muscular stiffness

– To prevent cook to temp. of 155To prevent cook to temp. of 155°F, freeze for °F, freeze for 30 days, always wash, rinse and sanitize 30 days, always wash, rinse and sanitize equipment and utensilsequipment and utensils

FungiFungi MoldsMolds = highly adaptable organisms that grow = highly adaptable organisms that grow

quicklyquickly– Can produce toxins (poisons)Can produce toxins (poisons)

– Part of the production of cheese ex Blue, Brie, and Part of the production of cheese ex Blue, Brie, and CamembertCamembert

YeastYeast = Type of fungus that needs sugar and = Type of fungus that needs sugar and moisture in order to survivemoisture in order to survive– Grows in sugar-based foods, cottage cheese and fruit Grows in sugar-based foods, cottage cheese and fruit

juicesjuices

– Spoils food you might see:Spoils food you might see:» Alcohol smell or tasteAlcohol smell or taste

» BubblesBubbles

» Pink discolorationPink discoloration

» SlimeSlime

ToxinsToxinsPoisonPoison

Predatory fish (barracuda and snapper) collect toxins Predatory fish (barracuda and snapper) collect toxins from eating smaller fish which carrie from eating smaller fish which carrie ciguatoxinsciguatoxins – – people then develop an illness called people then develop an illness called ciguateraciguatera– Symptoms include: vomiting, itching, nausea, dizziness and Symptoms include: vomiting, itching, nausea, dizziness and

hot cold flashes, temporary blindness and sometimes hot cold flashes, temporary blindness and sometimes hallucinationshallucinations

– Protect yourself: get fish from reputable dealerProtect yourself: get fish from reputable dealer Fatty fish (tuna, blue-fish, mackerel and mahi-mahi) can Fatty fish (tuna, blue-fish, mackerel and mahi-mahi) can

have have scrombroid intoxication = scrombroid intoxication = symptoms include symptoms include seating, burning peppery taste in mouth, dizziness, seating, burning peppery taste in mouth, dizziness, nausea, vomiting and headache – most toxins are nausea, vomiting and headache – most toxins are odorless (they may not be destroyed by freezing)fodorless (they may not be destroyed by freezing)f

Mushrooms are a fungusMushrooms are a fungus

Chemical and Physical HazardsChemical and Physical Hazards Foreign substances, chemical cleaning supplies, Foreign substances, chemical cleaning supplies,

pesticides, and poisonous metals from improper pesticides, and poisonous metals from improper equipment that can contaminate food (page 90)equipment that can contaminate food (page 90)

To prevent contamination follow:To prevent contamination follow:– Manufacture's label directionsManufacture's label directions

– Never use food containers to store chemicalsNever use food containers to store chemicals

– Never use chemical containers to store foodNever use chemical containers to store food

– Keep chemicals away from foodKeep chemicals away from food

– People who use chemicals must wash your handsPeople who use chemicals must wash your hands

Toxic metal contaminationToxic metal contamination = occur when high-acid foods, = occur when high-acid foods, such as sauerkraut, fruit gelatin, or lemonade are prepared such as sauerkraut, fruit gelatin, or lemonade are prepared using utensils or stored containers made of metals such as using utensils or stored containers made of metals such as copper, brass or galvanized zinccopper, brass or galvanized zinc

FAT TOMFAT TOM

Bacteria multiply quickly when there are six conditions:Bacteria multiply quickly when there are six conditions:

FFood = Bacteria need food to live (high protein)ood = Bacteria need food to live (high protein)

AAcidity = In order to grow bacteria, they need a cidity = In order to grow bacteria, they need a moderate acidity level, pH between 4.6-7.0 (7.0 or moderate acidity level, pH between 4.6-7.0 (7.0 or below acidic 7.0 or above alkaline) (pg. 91) below acidic 7.0 or above alkaline) (pg. 91)

TTime = Bacteria multiply very quickly (Temp. dang. Zone) ime = Bacteria multiply very quickly (Temp. dang. Zone) Talk about how to take temp. (pg. 93)Talk about how to take temp. (pg. 93)

TTemperature = Major influence (40emperature = Major influence (40°°-140-140°F°F) (Calibrate therm.)) (Calibrate therm.)

OOxygen = Most need oxygen (hardest to control)xygen = Most need oxygen (hardest to control)

MMoisture = Bacteria thrive in moist environmentoisture = Bacteria thrive in moist environment

QuestionsQuestions

1.1. Potentially hazardous foods are?Potentially hazardous foods are?

2.2. What are signs that food has been spoiled What are signs that food has been spoiled by yeast?by yeast?

3.3. What does the term potable water mean?What does the term potable water mean?

4.4. What are some ways you can prevent food What are some ways you can prevent food borne illnessborne illness

5.5. What are the six letters used to describe What are the six letters used to describe the conditions in which bacteria multiply the conditions in which bacteria multiply rapidly?rapidly?

2.22.2

Establishing a Food Establishing a Food

Safety SystemSafety System

Sanitarian usually works for the local Sanitarian usually works for the local or state health departmentor state health department

HACCPHACCP Hazard Analysis Critical Control Point = plays close Hazard Analysis Critical Control Point = plays close

attention to attention to potentially hazardous foods and how they are potentially hazardous foods and how they are handledhandled in the foodservice environment in the foodservice environment– HazardsHazards = biological, chemical or physical properties that might = biological, chemical or physical properties that might

make food unsafemake food unsafe» Micro-organisms grow during prep, storage and holdingMicro-organisms grow during prep, storage and holding

» Micro-organisms that can survive freezingMicro-organisms that can survive freezing

» Chemicals that can contaminate food or food surfacesChemicals that can contaminate food or food surfaces

» Physical objects that can accidentally enter foodPhysical objects that can accidentally enter food

– Critical control pointsCritical control points = points where specific action can be taken = points where specific action can be taken to eliminate, prevent, or minimize a hazard from happening (ex. to eliminate, prevent, or minimize a hazard from happening (ex. Bake in oven at 350Bake in oven at 350°F until center of the food reaches °F until center of the food reaches 165165°F for °F for at least 15 seconds)at least 15 seconds)

HACCP system identifies pointsHACCP system identifies pointsat which:at which:

1.1. Food can become contaminatedFood can become contaminated2.2. Contaminants can increaseContaminants can increase3.3. Contaminants can surviveContaminants can survive

Overview of HACCPOverview of HACCP Steps 1,2&3 help you design your systemSteps 1,2&3 help you design your system Steps 4 & 5 help you put your system to useSteps 4 & 5 help you put your system to use Steps 6 & 7 helps you maintain your system and Steps 6 & 7 helps you maintain your system and

test its effectivenesstest its effectiveness

Seven Steeps of HACCPSeven Steeps of HACCP

1.1. Assess HazardsAssess Hazards

2.2. Identify Critical Control PointsIdentify Critical Control Points

3.3. Set up Produces for Critical Control Set up Produces for Critical Control PointsPoints

4.4. Monitor Critical Control PointsMonitor Critical Control Points

5.5. Take Corrective ActionTake Corrective Action

6.6. Set Up a Record-keeping SystemSet Up a Record-keeping System

7.7. Verify that the System is WorkingVerify that the System is Working

Assess HazardsAssess Hazards – know risk factors in choosing – know risk factors in choosing menu items (pg. 99-103)menu items (pg. 99-103)

Identify Critical Control PointsIdentify Critical Control Points – develop a flow – develop a flow chart, to identify critical control points in the flow chart, to identify critical control points in the flow of food and in your recipes (pg. 103-104)of food and in your recipes (pg. 103-104)

Set up Procedures for Critical Control PointsSet up Procedures for Critical Control Points – – Determine requirements, such as temperatures and Determine requirements, such as temperatures and time and also procedures to prevent cross-time and also procedures to prevent cross-contamination (page 104-105) – COPY RECIPEcontamination (page 104-105) – COPY RECIPE

Monitor Critical Control PointsMonitor Critical Control Points – one of the most – one of the most important steeps, this lets you know where and important steeps, this lets you know where and when your requirements for critical control points when your requirements for critical control points are not being met – all employees evolved!are not being met – all employees evolved!

Take Corrective ActionTake Corrective Action – Corrective action are – Corrective action are very simple ex. Continuing to heat food to a very simple ex. Continuing to heat food to a specified temperature or rejecting a shipment of specified temperature or rejecting a shipment of food (pg. 105)food (pg. 105)

Set up a Record-keeping SystemSet up a Record-keeping System – they help – they help provide a source of information about daily provide a source of information about daily operations and long-term trends and showing that operations and long-term trends and showing that the criteria is being met and your operation is the criteria is being met and your operation is addressing problems (pg. 106)addressing problems (pg. 106)

Verify that the System is WorkingVerify that the System is Working – Retrace your – Retrace your flow chart, check to make sure that ALL of your flow chart, check to make sure that ALL of your critical control points are in place – test the info.critical control points are in place – test the info.

QuestionsQuestions

1.1. What is a critical control point (CCP)?What is a critical control point (CCP)?

2.2. What does a HACCP flowchart show?What does a HACCP flowchart show?

3.3. What are the seven major steps in a What are the seven major steps in a HACCP system?HACCP system?

4.4. What are the three types of food hazards What are the three types of food hazards identified in a HACCP system? Given an identified in a HACCP system? Given an example of each type.example of each type.

Chapter 2.3Chapter 2.3

The Flow of FoodThe Flow of Food

Flow of Food through an Flow of Food through an OperationOperation

Menu planningMenu planningDevelopment of recipesDevelopment of recipes

Purchase of ingredients and suppliesPurchase of ingredients and suppliesReceiving ingredients and suppliesReceiving ingredients and supplies

Storing ingredients and suppliesStoring ingredients and suppliesPreparation – thawing and processingPreparation – thawing and processing

Cooking foodCooking foodHolding or displaying foodHolding or displaying foodCooling and storing foodCooling and storing food

Reheating for serviceReheating for serviceServing foodServing food

Example would be cream of asparagus soup – need a flowchartExample would be cream of asparagus soup – need a flowchart

ReceivingReceiving

WHY IS THIS IMPORTANTWHY IS THIS IMPORTANT Before you accept you must:Before you accept you must:

– Take tempsTake temps

– Reject any food past the use-by dateReject any food past the use-by date

– Look for signs on contamination (LOOKS AT CANS ex. Look for signs on contamination (LOOKS AT CANS ex. Swelling)Swelling)

– Label and date all incoming foodLabel and date all incoming food

– Limit food spends in Temp. Danger ZoneLimit food spends in Temp. Danger Zone

– Keep receiving area cleanKeep receiving area clean

– Arrange to accept schedule delivers during non-busy hoursArrange to accept schedule delivers during non-busy hours

– Check to be sure the delivery truck is cleanCheck to be sure the delivery truck is clean

StorageStorage Practice FIFO – first in first outPractice FIFO – first in first out Store cooked food above and away from raw foodStore cooked food above and away from raw food Label and date foodLabel and date food Store food only in areas designed for food storageStore food only in areas designed for food storage Use foods before their use-by dateUse foods before their use-by date Do not line refrigerator or freezer shelves with paper Do not line refrigerator or freezer shelves with paper

or aluminum foilor aluminum foil Keep storage areas and food-transporting carts Keep storage areas and food-transporting carts

CLEANCLEAN Check for signs of insectsCheck for signs of insects Check tempsCheck temps DRY LAB = when a n employee enters numbers in a DRY LAB = when a n employee enters numbers in a

record book without taking actual measurementsrecord book without taking actual measurements

PreparationPreparation

The greatest risk for contamination and temperature abuse The greatest risk for contamination and temperature abuse occurs during preparationoccurs during preparation

Potentially hazardous foods can safely remain at temp. Potentially hazardous foods can safely remain at temp. between 40between 40°- °- 140140°F for 4 hours or less°F for 4 hours or less

Thawing Food SafetyThawing Food Safety– In refrigerator units at temps below 40In refrigerator units at temps below 40°F°F

– Under running water at a temp of 70°F or below (food product Under running water at a temp of 70°F or below (food product does not have a temp. above 40°F for more than four hoursdoes not have a temp. above 40°F for more than four hours

– In a microwave oven – you then must use it immediately because In a microwave oven – you then must use it immediately because the cooking process has already begunthe cooking process has already begun

– As a part of the cooking processAs a part of the cooking process

Safe Internal Cooking Safe Internal Cooking TemperaturesTemperatures

All raw animal food cooked in a microwaveAll raw animal food cooked in a microwave - 165 - 165°F°F Poultry and stuffed MeatsPoultry and stuffed Meats – 165°F for 15 sec. – 165°F for 15 sec.

Ground beef, pork, ham, sausage andGround beef, pork, ham, sausage and

baconbacon - 155°F for 15 sec. - 155°F for 15 sec. Beef RoastsBeef Roasts 145°F for three minutes 145°F for three minutes

- 140°F for twelve minutes- 140°F for twelve minutes- 130°F for 121 minutes130°F for 121 minutes FishFish 145°F for 15 sec. 145°F for 15 sec.

What temp. does a fish have to reach in the microwave?What temp. does a fish have to reach in the microwave?

Holding and DisplayingHolding and DisplayingHolding Hot Foods (pg. 113)Holding Hot Foods (pg. 113)

- Hold hot foods at 140- Hold hot foods at 140°F or higher°F or higher

- Measure temp. at least once every 2 hours- Measure temp. at least once every 2 hours

- Do not add newly cooked food- Do not add newly cooked food

- Do not add raw food to cooked food- Do not add raw food to cooked food

- Stir food regularly- Stir food regularly

Holding Cold FoodsHolding Cold Foods

- - Hold cold food at Hold cold food at 4040°F or below°F or below

- Measure temp. at least once every four hours- Measure temp. at least once every four hours

- Do not mix fresh food with already cooked food- Do not mix fresh food with already cooked food

- Ice is a food, and must be made with drinkable water- Ice is a food, and must be made with drinkable water

- Wash vegetables and garnishes, and rewash if necessary - Wash vegetables and garnishes, and rewash if necessary

Cooling Food Quickly Cooling Food Quickly and Safelyand Safely

Divide food into smaller amounts Divide food into smaller amounts Cut large pieces of meat into smaller piecesCut large pieces of meat into smaller pieces Use pre-chilled, stainless steel pans, cover pans after Use pre-chilled, stainless steel pans, cover pans after

they have cooledthey have cooled Use an ice-water bath to cool a batch of food Use an ice-water bath to cool a batch of food Stir food regularlyStir food regularly Place pans of food in a quick-chill unit such as a Place pans of food in a quick-chill unit such as a

blast chiller for quick coolingblast chiller for quick cooling

Reheating FoodReheating Food

Use a thermometers to determine the inside Use a thermometers to determine the inside temp. of foods as they cooktemp. of foods as they cook

Never mix leftovers with fresh foodNever mix leftovers with fresh food Most operations keep food only 2 days Most operations keep food only 2 days

before reheating, and reheat it only oncebefore reheating, and reheat it only once Never use hot holding equipment to reheat Never use hot holding equipment to reheat

foodfood

Serving Food Safely (pg. 115 & Serving Food Safely (pg. 115 & 116 – chart)116 – chart)

Hold plates by the bottoms or at the edgeHold plates by the bottoms or at the edge Grasp cups by the bottoms or by the handlesGrasp cups by the bottoms or by the handles Never stack cups and saucers on top of each otherNever stack cups and saucers on top of each other Carry silverware by the handlesCarry silverware by the handles Scoop ice with long-handled, non-breakable Scoop ice with long-handled, non-breakable

utensils-never with a glass, cup, bowl, or a scoop utensils-never with a glass, cup, bowl, or a scoop without a handlewithout a handle

Never reuse unwrapped or prepared foods that Never reuse unwrapped or prepared foods that have already been served to customers, including have already been served to customers, including breads, rolls, relishes, and saucesbreads, rolls, relishes, and sauces

QuestionsQuestions

1.1. What steps are involved in the proper What steps are involved in the proper procedure for receiving food?procedure for receiving food?

2.2. First in first out (FIFO) is what (define)?First in first out (FIFO) is what (define)?3.3. Ways to chill hot foods quickly (give me Ways to chill hot foods quickly (give me

one answer)?one answer)?4.4. Ways to thaw frozen food safely (give me Ways to thaw frozen food safely (give me

one answer)?one answer)?5.5. If food is stored out of its original If food is stored out of its original

container, how should it be labeled?container, how should it be labeled?

2.42.4

A Clean and Sanitary KitchenA Clean and Sanitary Kitchen

WHAT IS THE DIFFERENCE WHAT IS THE DIFFERENCE BETWEEN CLEAN AND BETWEEN CLEAN AND

SANITARY???SANITARY???

When to Clean and Sanitize When to Clean and Sanitize Food-contact SurfacesFood-contact Surfaces

When beginning to work with another type of foodWhen beginning to work with another type of food After an interruption of serviceAfter an interruption of service At least every four hours for equipment in constant useAt least every four hours for equipment in constant use Once a day for grill surfaces and griddlesOnce a day for grill surfaces and griddles SanitarySanitary = harmful levels of disease-causing micro- = harmful levels of disease-causing micro-

organisms and other harmful contaminants are disposed oforganisms and other harmful contaminants are disposed of Correct order for cleaning and sanitizing is wash, rinse and Correct order for cleaning and sanitizing is wash, rinse and

sanitize.sanitize. Good way to organize a cleaning program is with a master Good way to organize a cleaning program is with a master

scheduleschedule Master schedule should specify which piece of equipments Master schedule should specify which piece of equipments

is be cleanse, when it is to be cleaned, who is to clean it and is be cleanse, when it is to be cleaned, who is to clean it and how it should be cleanedhow it should be cleaned

Cleaning and Sanitizing Cleaning and Sanitizing ManuallyManually

Clean and sanitize sinks and work surfacesClean and sanitize sinks and work surfaces Scrape and presoak items, then sortScrape and presoak items, then sort In the first sink, wash in clean, hot 110In the first sink, wash in clean, hot 110°F detergent solution°F detergent solution In the second sink, rinse in clear, hot In the second sink, rinse in clear, hot 110110°F drinkable water°F drinkable water In the third sink, sanitize items using either a chemical In the third sink, sanitize items using either a chemical

sanitizing solution or hot water sanitizing solution or hot water 171171°F for 30 seconds ex. °F for 30 seconds ex. Chlorine, iodine and quartsChlorine, iodine and quarts

Air-dry all items, do not towel dryAir-dry all items, do not towel dry By Machine – rinse item, load machine so all sides of an By Machine – rinse item, load machine so all sides of an

item are sprayed by wash and rinse water, run machine and item are sprayed by wash and rinse water, run machine and let items air drylet items air dry

Storing Chemical Cleaning Storing Chemical Cleaning SuppliesSupplies

Store chemicals in their original containers or other sturdy, clearly Store chemicals in their original containers or other sturdy, clearly labeled containers.labeled containers.

If a chemical is put into a smaller container, label it with the If a chemical is put into a smaller container, label it with the contents and store it properlycontents and store it properly

Never store chemicals in food containers or use chemical Never store chemicals in food containers or use chemical containers to store foodcontainers to store food

Store chemicals away from food preparations and food storage Store chemicals away from food preparations and food storage areasareas

Never allow chemicals to touch or get into food, discard any food Never allow chemicals to touch or get into food, discard any food that may become contaminated accidentallythat may become contaminated accidentally

Clean up any spills promptlyClean up any spills promptly Properly wash your hands Properly wash your hands

QuestionsQuestions

1.1. Explain the difference between clean and Explain the difference between clean and sanitized.sanitized.

2.2. How often should you clean food contact How often should you clean food contact surfaces?surfaces?

3.3. What should a good cleaning program What should a good cleaning program cover?cover?

4.4. How is garbage a hazard to food safety?How is garbage a hazard to food safety?5.5. How can you prevent pests from entering How can you prevent pests from entering

facility?facility?6.6. What is a sanitarian?What is a sanitarian?