OnCooking6CH2PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 2
Food Safety and Sanitation
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

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

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.

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

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

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

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

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

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.

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.

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

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

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

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

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

Figure 2-3 Bacterial growth curve.
• Bacterial growth takes place in four phases: lag phase,
log phase, stationary phase and decline phase

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

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.

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

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

Microorganisms: Parasites
• Parasites are tiny organisms that depend on nutrients
from a living host to complete their life cycle
– Trichinosis
– Anisakiasis
– Cyclospora

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

Microorganisms: Fungi
• Fungi are plants ranging from single-celled organisms to
giant mushrooms
– Mold
– Yeast

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.

Direct Physical Contaminants
• Foreign objects that find their way in food can
contaminate
• This may be accidental or intentional
– Metal, broken glass, hair, dirt

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

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.

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.

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.

Three-Compartment Sink Procedure
• The three-compartment sink procedure: (from left)
scrape, spray, wash, rinse, sanitize and air-dry each item.

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.

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

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

Pest Management
• Build them out of your facility.
• Create an environment in which they cannot find food,
water or shelter.
• Rely on professional extermination.

Stock Rotation - FIFO
• Rotate stock so that the first product to be received (in)
is the first to be used (out)
• FIFO

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

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

Food Allergies and Intolerances
• Approximately 4 - 6% of Americans have food allergies.
• Eight foods account for 90% food-allergic reactions

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

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

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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