Safety & Sanitation

Foods: Unit 1

Electrical Safety

• With electrical appliances, use DRY HANDS, stand on a DRY floor and keep away from WATER.

Fire Safety

• To extinguish a GREASE fire use a lid on the pan, BAKING SODA, SALT, or a FIRE EXTINGUISHER

• Avoid WATER or Four

Grease Fire

• Happens when collections of oil or grease on a stove get hot enough to ignite.

• The most dangerous fire because the fuel source (grease) is a liquid so it can easily be splashed.

• CLEAN YOUR STOVE TOPS!!!!!!

Oven Fire

• Ovens are built to handle very hot food.

• If you have this type of fire it can usually be extinguished by turning off the oven and closing the door.

Dry Kitchen Fire

• Pan boils over and catches fire on the burner.

• When food residue in the oven catches fire.

• KEEP YOUR SURFACES AND OVENS CLEAN!!!!!

What have we learned about fires?

• Fires LOVE oxygen!

• Cut off their oxygen to extinguish them!

Chemical Safety

Cleaning supplies should be stored AWAY from foods.

Keep cleaning supplies in ORIGINAL containers.

Prevention of Injuries

• Dull knives are more DANGEROUS and less EFFICIENT than sharp knives.

• Keep CLOTHING away from DIRECT heat.

• Avoid PLASTIC on or near the RANGE.

• Turn handles AWAY from the FRONT of the range.

• Clean up SPILLS immediately to avoid FALLS.

Prevention of Injuries

• Lift LIDS on hot foods AWAY from you.

• Use HOT PADS or OVEN MITTS for handling HOT baking pans.

• Store HEAVY items on lower shelves.

• Use a STEP STOOL for reaching high objects.

Proper First Aid

• Place burned area under COLD RUNNING WATER.

Electrical Shock

• To avoid electrical shock: avoid any WATER and electrical contact.

• Use DRY hands to disconnect appliances before CLEANING and disconnect the main source before approaching injured person.

Health & Hygiene

• Wash hands with SOAP and WARM water for a minimum of 20 seconds.

• Wash hands before/after handling RAW MEAT, poultry or EGGS.

• Wash hands after using RESTROOM, sneezing, coughing, changing diapers, etc.

• Appropriate clothing includes CLEAN clothing and APRON. Cover or tie back HAIR with appropriate hair restraints before working with food.

Sanitation

• Three sink method: Sink 1 WASH. Sink 2 RINSE. Sink 3 SANITIZE

• Dry dishes with CLEAN and DRY towel.

• Dish washing order (by hand) rinse and scrape first, glassware before silverware, plates and bowls, pots and pans last.

• Keep all work surfaces CLEAN.

Sanitation

• DISINFECT work surfaces to prevent cross-CONTAMINATION

• When tasting foods always use a CLEAN spoon and use only ONCE.

• To reduce pest/insects avoid crumbs or spills, keep food in AIRTIGHT containers and dispose of garbage properly.

• Always use cleanser and sanitizers according to manufactures directions.

• Clean the surface: RINSE the surface. SANITIZE the surface, then allow the surface to AIR dry.

Sanitation

• Wear GLOVES if you have a cute or open sores on hands.

• Utensils and equipment should be stored in ways that prevent contamination.

• Store utensils and equipment that touches food at least 6 INCHES off the floor.

• Store glasses and cups UPSIDE DOWN on a clean, sanitized surface, and store utensils with handles UP.

Sanitation

• Garbage can contaminate food and equipment if it isn’t handled safely.

• Remove garbage from prep areas as quickly as possible.

• Do not clean garbage containers near FOOD PREP or FOOD STORAGE areas. Clean inside and outside of garbage cans often.

• Close the LID on outdoor containers.

Day 2: Food Borne IllnessFoods/Nutrition

Food Borne Illness

• Food-borne results from eating contaminated foods containing POISONOUS TOXINS.

• Fever, headaches, and digestive troubles are SYMPTOMS of food borne illness.

• Food will often look and smell normal. They may not always have off-odors or off flavors.

Food Borne Illness

• A microbe is anything too small to be VISIBLE to the naked eye.

• Three types of microbes found in food are BACTERIA, VIRSUSES, and FUNGI (yeast and mold)

Food Borne Illness

• When in doubt, THROW IT OUT!

High Risk Foods

These foods are susceptible to BACTERIA GROWTH.

Bacteria LOVES

warmth, moisture, food, and

time

Type of Food Borne Illnesses

• Botulism: associated with improper canned foods with low acid. • Acid kills bacteria so low acid foods are more susceptible.

• E-coli: bacteria spread by air from soil, fecal matter to food sources. Usually found in undercooked beef, unpasteurized milk, fruit juices, fresh fruits and vegetables. E-coli is killed by cooking or heating to a high enough temperature.

• Hepatitis A: virus from fecal matter transferred by human contact, usually through improper hand washing.

Types of Food Borne Illnesses

• Salmonella: bacteria often found in raw poultry and eggs.

• Staphylococci: bacteria spread through human mucus contact to food sources. (wash you hands after you sneeze!)

• Norovirus: associated with raw fruits and vegetables, contaminated water, and foods that are not reheated after contact with a sick person.

Types of Food Borne Illnesses

• Clostridium Perfringens: associated with meats, poultry, dried or precooked foods, and time/temperature abused food.

• Campylobacter SSP: usually found in raw and undercooked poultry, unpasteurized milk, and contaminated water.

“YOPI’s”

• Population groups most vulnerable to food borne illness include YOUNG children, OLDER adults, PREGNAT women and people with immune systems WEAKENED by disease.

How to Prevent Food Borne Illness

• WASH hands before putting on gloves AND when changing to a new pair of gloves.

• Only use single use gloves when handling food. Gloves should fit your hands.

• Change gloves when they get DIRTY or TORN, before beginning a new task, or after handling raw meat, seafood, and poultry.

How to Prevent Food Borne Illness

• Wear BANDAGES over wounds and use a water proof finger cover over bandages and under gloves.

• A large majority of food-borne illnesses can be prevented by practicing proper HAND WASHING.

• Throw away any food with an off ODOR and do not TASTE or use.

• Do not buy or use bulging cans.

• Frequently clean and sanitize work surfaces.

Avoid Cross Contamination

• Never palace cooked food on a plate/surface that previously held raw meat, poultry, or seafood.

• Always wash hands, cutting board, etc. with HOT soapy water after they come in contact with raw meat, poultry or seafood.

Botulism: Trini & Carmen's Restaurant 1977

• One of the largest botulism outbreaks in U.S. history occurred in Pontiac, Michigan. Customers of Trini & Carmen’s, a Mexican restaurant, reported symptoms of food poisoning in March 1977. The cause was tracked to hot sauce made from improperly canned jalapeño peppers. The restaurant had recently switched from fresh to canned jalapeños. Within days, the restaurant was closed and jars of contaminated peppers were seized. There were no deaths, though 58 local residents and one Ohio visitor became ill.

Jalisco Cheese: 1985

• Over the course of six months in 1985, a listeria outbreak affected residents of Los Angeles and Orange counties, killing as many as 40 people. After an in-depth investigation, it was discovered that the victims (who included 10 infants) had all eaten a Mexican-style soft cheese produced by Jalisco Cheese. The company instituted a voluntary recall of the tainted cheese products, but a year later, they were slapped with 60 misdemeanor criminal violations of state agriculture, health, and safety laws.

E-coli at Jack in the Box: 1993

• With over 40 years of success in the fast-food world, the Jack in the Box franchise almost crumbled in 1993. After eating contaminated meat from Jack in the Box restaurants in Seattle, California, Idaho, Texas and Nevada, four children died and hundreds of other customers fell ill. The outbreak caused a national panic, and the Jack in the Box brand was suddenly tainted.

E-coli at Sizzler: 2000

• In July of 2000, over 60 cases of E. coli were linked to Sizzler restaurants in Wisconsin. The outbreak also claimed the life of a 3-year-old girl who died from complications of hemolytic uremic syndrome, a disease caused by the E. coliinfection. An investigation found that the main cause of the outbreak was cross-contamination between the meat processing area and the ready-to-eat food preparation area. 

Hepatitis A at Chi Chi’s: 2003

• In November 2003, a Chi-Chi’s restaurant in Monaca, Pennsylvania caused the death of four people and sickened hundreds of others, including high school students who passed it on to others. The cause was hepatitis A-infected green onions that were imported from Mexico. According to theCDC, this was the largest outbreak in U.S. history of hepatitis A, a virus caused through contact with feces. The restaurant chain no longer exists

Dole Baby Spinach causes E-Coli: 2006

• An E. coli outbreak swept over the U.S. twice in 2006. The first outbreak began in September when the FDA linked the hospitalizations to uncooked spinach in 26 states. Three people died, 31 suffered kidney failure, and a total of 199 people had diarrhea and dehydration. During the outbreak, Dole recalled all bagged spinach from shelves across the country. Investigators believe it came from a cattle ranch that leased land to a spinach farmer.

Cargill ground turkey causes Salmonella: 2011

• In August 2011, Cargill, Inc.—the largest privately held corporation in the U.S.—recalled 36 million pounds of ground turkey after fears that it was contaminated with a strain of Salmonella resistant to antibiotics. It has been linked to at least one death and 79 illnesses across 26 states. That investigation is ongoing.

Temperature DANGER ZONE

41-135 degrees

Danger Zone

• Foods should not be in the danger zone for more than 2 hours.

• Foods held in the danger zone for longer than 4 hours should be thrown out.

• heating, reheating, and serving foods 165 DEGREES.

• Cold storage foods 40 DEGREES OR BELOW.

• Keep freezer temperatures at 0 degrees to keep frozen foods solid.

• Keep hot foods HOT and cold foods COLD.

Temperatures

• Seafood, beef, veal, lamb, pork: at least 145 DEGREES.

• Ground meats (pork, beef, veal, lamb): 155 DEGREES.

• All poultry (whole or ground): 165 DEGREES

Thawing Foods

• Correctly thaw foods in the refrigerator for 2-3 days. This is the SAFEST method.

• In a sink of cold running water. Or a sink full of cold water, changing the water every 30 minutes. Then use the food immediately.

• You can thaw food in the microwave if using the food IMMEDIATELY.

Thawing Foods

• NEVER DEFROST FROZEN FOODS AT ROOM TEMPERATURE!

• Any type of food can be contaminated, but some types allow more bacterial growth.

• The best way to control pathogen growth in these items is to control TIME and TEMPERATURE.