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Ch02 ln
1.
Food Safety and
Sanitation CHAPTER 2 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
2.
After studying this
unit You will be able to: Identify the causes of food-borne illness Handle foods in a safe manner Explain and follow a HACCP system Take appropriate actions to create and maintain a safe and sanitary working environment Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
3.
Sanitation The U.S. Public
Health Service identifies more than 40 diseases that can be transmitted through food. Many can cause serious illness; some are even deadly. Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
4.
Sanitation 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. Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
5.
Sanitation The creation and
maintenance of conditions that will prevent food contamination or food-borne illness Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
6.
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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
7.
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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
8.
Biological Contaminants Microorganisms Single-celled organisms
as well as tiny plants and animals that can be seen only through a microscope Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
9.
Bacteria Single-celled microorganisms The leading
cause of food-borne illness Putrefactive Bacteria that spoil food without rendering it unfit for human consumption Pathogenic Any organism that causes disease; usually refers to bacteria; undetected by smell, sight or taste Responsible for as many as 95% of all food-borne illnesses Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
10.
Shape Classifications of
Bacteria Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
11.
Binary Fission Labensky, et
al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
12.
Bacterial Illness Intoxication Certain bacteria
produce toxins; the toxins can poison the consumer Botulism Infection Occurs when live pathogenic bacteria are ingested Salmonella Toxin-mediated infection Living organisms are ingested; they then produce toxins E. Coli Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
13.
Potentially Hazardous Foods Foods
from animal sources Food from a plant that has been heat treated Raw seed sprouts Cut melons Garlic in oil mixtures, non-acidic Foods containing any of the items above Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
14.
Controls in the
Fight Against Bacteria Temperature Time Moisture Acid/alkali balance Atmosphere Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
15.
Temperature The most important
factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by food service workers Danger Zone is between 41-135 f Keep Hot Foods Hot Keep Cold Foods Cold Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
16.
Temperature Danger Zone Labensky,
et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
17.
Time Lag phase Getting comfortable Log
phase Accelerated growth Stationary phase Overcrowding Decline or negative growth phase Bacteria die at an accelerated rate Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
18.
Bacterial Growth Curve Labensky,
et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
19.
Moisture Bacteria need moisture
to live Bacteria 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
20.
Acid/Alkali 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
21.
Atmosphere Aerobic Thrive on oxygen Anaerobic Cannot
survive in the presence of oxygen Facultative Will adapt and can survive with or without oxygen Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
22.
Parasites Tiny organisms that
depend on nutrients from a living host to complete their life cycle Trichinosis Anisakiasis Cyclospora Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
23.
Viruses Invade the living
cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses Hepatitis Norwalk Foot and mouth disease Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
24.
Fungi Plants ranging from
single-celled organisms to giant mushrooms Mold Yeast Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
25.
Contaminants Residual Used in growing
the food supply Food service chemicals Cleaners, polishes, pesticides and abrasives Toxic metals Lead, mercury, copper, zinc and antimony Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
26.
Cross-Contamination The transfer of
bacteria or other contaminants from one food, work surface or piece of equipment to another Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
27.
Reducing Cross-Contamination Personal cleanliness Hand
Washing Gloves Hair Restraints Organization at your Station Dish and equipment cleanliness Pest management Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
28.
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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
29.
Three-Compartment Sink Procedure Labensky,
et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
30.
Pest Management Build them
out of your facility Create an environment in which they cannot find food, water or shelter Rely on professional extermination Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
31.
FIFO First In First Out Ensures Proper Rotation
of Product Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
32.
HACCP An effective and
efficient system for managing and maintaining sanitary conditions in all types of food service operations Hazard Analysis Critical Control Points Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
33.
HACCP System Flowchart Labensky,
et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
34.
The Safe Worker Personal
safety Occupational Safety and Health Act (OSHA) Fire safety Know what kind of fire extinguisher you have and how to use it First aid CPR Heimlich maneuver Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved
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