FOOD SAFETYReducing the risk of making yourself and others

sick through food production

76 million food borne illnesses are reported each year.

300,000 people are hospitalized each year

5,000 people die each year

FOOD SAFETY & SANITATION

This is what happens when a fly lands on your food.

Flies can not eat solid food, so to soften it up they vomit on it. Then they stamp the vomit until its a liquid. When its good and runny,

they suck it all back again, probably dropping some excrement at the same time.

Importance of Food Safety & Sanitation

Lack of proper food safety & sanitation can cause: Loss of customers & sales Loss of prestige & reputation Lawsuits resulting in court fees Increased insurance premiums Lowered employee morale / absenteeism Need for retraining

Cross-Contamination Definition: The spread of harmful

germs from one surface to another, or to food

Can be prevented by proper sanitary practices Proper Hand washing Using clean utensils Sanitizing between tasks Isolation of workstations is important when

preparing potentially hazardous food

HAND WASHING

How often: Every time you change tasks, handle garbage, use the restroom, sneeze, cough, or handle $

Using gloves is mandatory with any non-wrapped food item (chips vs. sandwich). Gloves must be changed between all situations stated above.

Cleaning vs. Sanitizing

Cleaning Free of visible soil,

dirt, dust or food waste

Sanitizing Process of

reducing the number of microorganisms, bacteria on a clean surface to safe levels

Some type of cleaning solution

Food Hazards

Biological Hazards - Danger to food safety caused by disease-causing micro-organisms

Chemical Hazards Danger to food safety caused by cleaners, pesticides and other chemicals

Physical Hazards Danger to food safety caused by glass, metal & other physical particles

Bacteria

Can multiply rapidly to disease-causing levels at favorable temps. 70 to 125

Can produce toxins in food that can poison humans when the food is eaten

Cause most food borne illnesses

http://lifeboat.com/ex/screw.sustainability

Viruses

Do not grow in food, but can be transported by food items.

Transported by many food items, including ice & water.

http://www.eggsafety.org/fslinks.htm

Parasites

Live inside a host to survive Can cause people to become

infected if they eat raw or undercooked meat.

Fungi

Molds: Cause illnesses, infections, and allergies

Yeast: spoils food

http://dontunderestimateautism.blogspot.com/2007/07/bigtime-rant-moldy-food.htmlhttp://extension.oregonstate.edu/fcd/nutrition/ewfl/spanish/module_02/spoiled.php

FAT-TOM(conditions that favor the growth of most food borne organisms)

FOOD ACIDITY (ph scale) TIME TEMPERATURE (danger zone) OXYGEN (vacuum packed) MOISTURE

SANITIZING

Why is sanitization so important? Kills germs

Prevents Cross-Contamination

Bleach Bath 1t. to 1 gallon water (warm)Procedure: wash dishes, rinse, bleach bath in

separate container, air dry in drying rack

http://www.eggsafety.org/fslinks.htm

FOOD STORAGE

Properly Stored Food:

Top Rack: ready to heat & serve

Middle Rack: Veggies, other food to be cooked

Bottom Rack: Raw meats

Food needs to be kept at 45 degrees or lower when refrigerated.

When cooling food they go: ice bath or smaller containers until they reach 45 degrees

FOOD TEMPERATURES

DANGER ZONE IS: 45- 140 Safe Cooking Temperatures Reheating Foods: 165 degrees Ground Meats: 155 degrees Pork: 150 degrees Seafood= 145 Poultry= 165

Food must be kept below 45 degrees ORAbove 140 degrees.

COOLING

3 ways to cool/ thaw food

1. In the refrigerator

2. Ice bath- must be changed every 30 minutes

3. Microwave

REHEATING FOODS

All food must be reheated to 165 degrees within one hour

Two hours after a food is served, it must begin the process of getting to below 45 degrees

COOL STUFF

Health Card Information

http://www.snohd.org/snoEnvHealth/fle/fdwrkr.htm

http://www.snohd.org/snoEnvHealth/fle/closures/about.htm

http://www.snohd.org/snoEnvHealth/fle/fdwrkr.htmhttp://www.snohd.org/snoEnvHealth/fle/fdwrkr.htmhttp://www.castlepoint.gov.uk/Category.asp?cat=39

Temperature Danger Zone

Thawing Storing Cooling Reheating Potentially Dangerous Foods Hand washing

5 dirtiest foods:

http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/

http://www.youtube.com/watch?v=Iz4SjUBiqkc

http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/http://www.youtube.com/watch?v=Iz4SjUBiqkc