Ch02 ln
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The document discusses food safety and sanitation. It identifies over 40 foodborne diseases and explains that food handlers are often the primary cause. Maintaining sanitary conditions is key to preventing contamination and illness. Contamination can be biological, chemical, or physical. Bacteria, viruses, parasites and fungi are discussed as biological contaminants. The factors that control bacteria growth are identified as temperature, time, moisture, pH and atmosphere. Cross-contamination is also explained. Proper sanitation practices like handwashing, cleaning procedures, pest control and First In First Out (FIFO) are described. Finally, it introduces the Hazard Analysis Critical Control Point (HACCP) system for food safety management.
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