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FOOD SAFETY AND SANITATION

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hannah chrismaine zuñiga

on 30 November 2012

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Transcript of FOOD SAFETY AND SANITATION

KITCHEN SAFETY, FOOD HYGIENE, and SANITATION Food Safety Know the differences :) how food is handled to prevent illness Food Hygiene used to describe the manner of preserving and preparing food to ensure that it is safe for human consumption Food Sanitation it is the cleanliness of equipment and facilities fOOD SAFETY includes: food
preparations cooking chilling serving FOODBORNE ILLNESS any illness resulting from the consumption of
contaminated food, pathogenic bacteria, viruses,
or parasites that contaminate food Food
Preparation
Methods raw foods must be kept separate
from ready to eat foods to PREVENT
cross contamination food must be kept out of the temperature danger zone 40-140 degrees for personal/home 41-135 degrees for food service and use to PREVENT FOODBORNE ILLNESS Cooking Food Meats should be cooked to the proper internal temperature to PREVENT foodborne illness temperature for cooking ground beef and chicken are: 160 degrees
(home) 155 degrees
(food service) ground
beef 170 degrees
(home) 165 degrees
(food service) chicken Serving Food food should be served after preparation
and held at or 135 degrees
(food service) 140 degrees
(personal use) food should be kept cold if serving from a foodbar and held at 40 degrees for food service to PREVENT FOODBORNE ILLNESS Chilling Food must be chilled to below... 40 degrees for home/personal use
41 degrees for food service should be cooled in small containers to speed cooling process chilled foods should be covered to prevent cross contamination SAFETY freedom from danger, risk, injury, or harmful effects to a person's well being and health HAZARD any agents (biological, chemical, & physical) or any condition that has a potential of causing an adverse effect on health. store knives in a wooden block or in a drawer never cook in loose clothes and keep long hair tied back up never cook while wearing dangling jewelry keep potholders nearby and use them turn potholders away from the front of the stove do not let temperature-sensitive foods sit out in the kitchen wipe up spills immediately separate raw meat and poultry from other items whenever you use of store them wash your hands before handling food and after handling meat or poultry get a fire extinguisher for your kitchen FOOD
SANITATION refers to the cleanliness and maintenance of equipment and facilities which is important for the safety of lab members and the preparation of food SANITAS Latin word for SANITATION cleanliness absence of visible dirt or soil and is not necessary sanitized contamination unintentional presence of harmful substances in food and water cross-contamination a transfer of microorganisms from one food to another via a nonfood item like a working surface or equipment rinse washing lightly without soap hinge a joint that hold two parts together so that one can swing relative to the other areas of food sanitation includes: POTS AND PANS must be clean
have secure handles
should have flat bottoms
lids must have handles
made from food grade metal APPLIANCES appliances which are not working properly can be a danger to anyone who is operating them appliances that have cracks and crevices can harbor bacteria that can cause foodborne illness must be smooth and easy to clean attachments should be used properly KITCHEN AND SERVING UTENSILS kitchen and serving utensils must be: easy to clean made from good grade metal nonporous FOOD STORAGE AREAS protect food from cross contamination from bacteria other hazards must be kept clean able to be covered away from the wall and off of the floor food preparation areas pots and pans :)
appliances food storage areas kitchen utensils :D HACCP (HAZARD ANANLYSIS CRITICAL CONTROL POINT) mainly to PREVENT FOOD POISONING or simply TO SERVE SAFE FOOD know these first... FOODBORNE ILLNESS A DISEASE THAT IS CARRIED OR TRANSMITTED TO PEOPLE BY FOOD FOODBORNE ILLNESS OUTBREAK AN INCIDENT IN WHICH TWO OR MORE POEPLE EXPERIENCE THE SAME ILLNESS AFTER EATING THE SAME FOOD common CAUSES: failure to properly cool foods
failure to cook and hold foods at proper temperature
poor personal hygiene *** IF AN OUTBREAk OCCURS: loss of customers
loss of permits & reputations
law suits resulting in lawyer and court fees
increased insurance premiums
lowered employee moral
absenteeism of employees
need of retraining employees
public embarrasment BENEFIT OF A FOOD-SAFETY SYSTEM reduced/minimized insurance cost
reduced health-code violations
less open to lawsuits & public embarrassment
ensure higher product quality
healthier food
less waste and spoilage
higher profits people who are at HIGH RISK of such illness: INFANTS & YOUNG CHILDREN
PREGNANT WOMEN
ELDERLY PEOPLE
PEOPLE UNDERGOING MEDICATION
PEOPLE WITH WEAK IMMUNE SYSTEM the POTENTIALLY HAZARDOUS FOODS are often: MOIST, HIGH IN PROTEIN, HAVE A NEUTRAL OR SLIGHTLY ACIDIC pH milk & milk products
shell eggs
meats, poultry and fish
shellfish and edible crustacean
baked or boiled potatoes
tofu or other soy - protein foods garlic and oil mixtures
plant foods that have been heat - treated
raw seeds and sprouts
sliced melons
synthetic ingredients (READY-TO-EAT FOODS should be handled with extra care because they are intended to be eaten without further washing or cooking thus they may be considered unsafe) POTENTIAL HAZARDS TO FOOD SAFETY BIOLOGICAL hazards include bacteria viruses, parasites and fungi as well as certain plants, mushrooms, and fish that carry harmful toxins CHEMICAL hazards include pesticides, food additives, preservative, cleaning supplies, and toxic metals that from cookware and equipment PHYSICAL hazards consist of foreign objects that accidentally get into the food, such as hair, dirt, metal staples, broken glass, parts of equipment and utensils, such as bolts and screws the greatest threat to food safety ...under biological hazards 4 types of microorganisms that contaminate food and cause foodborne illness BACTERIA VIRUSES PARASITES FUNGI (molds and yeast) two main categories: spoilage microorganism pathogens single-celled living organisms
carried by food, water, humans or insects
under favorable conditions they can reproduce very rapidly
can probably survive freezing or in high heat
can cause food spoilage and others can cause diseases
can produce toxin as they multiply and die best environment for bacteria to grow: adequate time
proper temperature (between 5-60 degree celsius)
ample moister
food (protein)
appropriate pH level (acidity)
necessary level of oxygen kinds of bacteria BENEFICIAL bacteria required for certain food production - YOGURT, SOUR CREAM, CHEESE, SAUERKRAUT, VINEGAR, SAUCSAGES
can enhance the flavor of butter, yogurt, and cheese
also used in the production of certain medicines and drugs UNDESIRABLE bacteria responsible for food spoilage
cause souring, putrefying, and decomposition
may or may not cause diseases
manifest their presence by means of sour odors, sticky or slimy surfaces and discolorations DISEASE-CAUSING bacteria or PATHOGENS cause most of the foodborne illnesses
casue sickness either through ingestion of the harmful bacteria or through the toxins they produce waste
diseases - TUBERCULOSIS, DIPHTHERIA, FOOD POISONING, TYPHOID FEVER, AMOEBIC DYSENTERY, DIARRHEA To protect food against pathogenic bacteria is to have proper hygiene and sanitary food handling and storage techniques COMMON ENEMIES to know: SALMONELLA poultry, eggs, water, soil, insects, human intestinal track SHIGELLA LISTERIA STAPHYLOCOCCUS E. COLI human intestinal track, flies, in water polluted with feces soil, water, damp environment, domestic and wild animals, humans skin, hair, nose, throat, infected sores, animals animals, especially intestinal track of cattle and humans MOLDS & YEASTS are found on cheeses, jams, vegetable soups, and tomato dishes and sauces TOXINS are mostly found in spoiled fish and seafood, spoiled and poisonous mushrooms, toxic metals like copper, aluminum, and zinc CHEMICAL CONTAMINATION wherein the most common found chemical contaminants are pesticides and cleaning supplies FOOD ALLERGIES which may be triggered by food additives, nitrites, sulfites, monosodium glutamate (MSG) To control foodborne illnesses: Receiving Safe Food Safe Food Storage Protecting Food During Preparation Protecting Food during Service of foodborne illness THANK YOU! end :) by MAAM SHEE :)
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