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Kitchen Safety!

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by

Bridget Skelly

on 16 September 2015

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Transcript of Kitchen Safety!

Kitchen Safety!
Review
What is foodborne illness?
A disease transmitted by food
What are the costs of foodborne illness to an establishment (restaurant, etc.)?
loss of customers/sales
negative media exposure
lawsuits/legal fees
increased insurance premium
loss of reputation
staff retraining
What are the three types of contaminants and examples of each?
Physical-hair, fingernails, etc.
Biological- bacteria, fungi
Chemical- bleach, soap, etc.
What does FATTOM stand for?
FATTOM is an acronym for the six things patogens need to grow.
FAT-TOM
pathogens need 6 conditions to grow
food- need energy source
acidity-more is better
temperature-avoid the danger zone
time-more than 4hrs, you can get sick
oxygen-some need it,some don't
moisture-pathogens love it
What are the temperatures in the danger zone?
40-140
Personal Hygiene
What do you already know about personal hygiene?
What personal behaviors contaminate food?
having foodborne illness
having open wounds
having contact with person who is ill
Touching hair, face, body and not washing hands
Touching things that could contaminate food and not washing hands
Consuming food while preparing food
What should I wear?
Hair should be covered. Long hair tied back.
Clothes should be clean (including uniforms, aprons/chef coats!)
Remove aprons when not in work area (don't wear to bathroom, etc)
Remove jewelry
Wash yourself, fool!
Look presentable- you are representing the restaurant!
Hand washing 101
You must wash your hands when you...
use the restroom
handle raw meat, fish, poultry, eggs
Touch hair, face, body, clothing or sneeze, cough, etc.
Eat, drink, smoke, etc.
Take garbage out or clean tables
Handle money or touch dirty equipment, dirty towels, etc.
That's a lot of hand washing. We better not mess it up...
Wet hands and arms with water as hot as you can stand it
Apply soap
Scrub hands and arms and under findernails and between fingers for 15 seconds
Rinse hands and arms thoroughly
Dry hands with a single use paper towel or hand dryer
Wear gloves!
Also, don't go to work if...
you have a sore throat with fever
you are vomiting or have diarrhea
you have been diagnosed with a foodborne illness
Preventing Hazards in Flow of Food
If food is left out between
throw it out!
Cook hot foods to 140 or above and chill cold foods to 40 or below!
What is cross contamination and how do we prevent it?
Cross contamination is the spread of pathogens from one food to another. Prevent this by using clean utensils and not allowing ready to eat foods to come into contact with raw meat, poultry, fish or eggs.
1. Purchasing
Make sure your food comes from approved, reputable suppliers, whether it's a local farm or a large corporation.
2. Receiving
Make sure staff is trained and available to receive, inspect and store the food. Deliveries need to be inspected for temperature, packaging and food quality immediately and put away quickly.
3. Storing
Food made in house must be labeled with the name of the food and a sell by date (7 days after prep)

Also, all food must be stored in the First In First Out method (earlier expiration dates get used 1st or stored in front)

To prevent cross contamination store raw meat, poultry, fish separately (if not possible, store BELOW other foods)
4. Preparation
Remove from fridge only what you need now. Prepare food in small batches
Never thaw food at room temperature (use fridge, running water 70 or below, or microwave)
5. Cooking
Always check the internal temperature of food at the thickest part of the food. Different types of food have different minimum internal temps.
6. Holding
Hold hot food at 140 or higher and cold food at 40 or below. Check temperature every 4 hours and throw away any food in the danger zone.
7. Cooling
Cool food from 140 down to 70 within two hours. Then food must be cooled from 70 down to 40 within four hours.
8. Reheating
Food must be reheated to an internal temperature of 165 within two hours.
9. Serving
Handle ready to eat food with tongs, gloves or deli sheets.
Use separate utensils for each food item and clean after each use
Make sure servers do not touch food (fingers off plates/fork prongs; tongs for bread; glasses in ice)
For off-site foodservice, pac food in insulated containers to keep them out of the danger zone and check temperatures regularly
HACCP
HACCP, or Hazard Analysis Critical Control Point, is a food safety management system that identifies major hazards at specific points within the flow of food.
HACCP is based upon a written plan that considers the operation's menu, customers, equipment, processes and operations. Each HACCP plan is unique to the establishment and is based on 7 principles.
1. Conduct a Hazard Analysis
First, look for any physical, chemical or biological hazards in the food. Start with how it is prepared and identify where food safety hazards are most likely to happen.
EXAMPLE:
At Enrico's Italian Dining, management identifies taht many of the ingredients are received, stores, prepared, cooked and served the same day. The most popular is chicken. What would be the most likely hazard at Enricos? Talk to your group and identify the hazard for Enrico's and for our own restaurant.
Answer: Bacteria would be the most likely hazard.
2. Determine Critical Control Points (CCP's)
Find the points where the identified hazards can be prevented, eliminated or reduced. These are the CCP's.
EXAMPLE:
At Enrico's Italian Dining, management identified cooking as the CCP for food, including the popular chicken breast. The food must be handled safely throughout the flow of food, but cooking is most important as it is the step that will reduce bacteria to safe levels. Talk at your tables about what the CCPs would be for your restaurant.
3. Establish Critical Limits
For each CCP you have identified, determine its critical limit (temperature requirement, etc.) The limit should statevthe requirement and a preferred method for achieving the requirement.
EXAMPLE:
At Enrico's Italian Dining, management identified cooking as the CCP. What would the critical limits be for cooking the chicken breasts? Discuss with your groups and discuss the critical limit for your identified CCP.
Answer: The critical limit would be cooking the chicken to a minimum internal temperature of 165 for 15 seconds. They determine that this can be done by cooking the chicken breasts in the broiler for 16 minutes.
4. Establish Monitoring Procedures
Identify who will monitor that critical limits are being met and how often.
EXAMPLE:
At Enrico's Italian Dining, management decided that the grill cook must check each chicken breast's temperature in the thickest part of the breast after cooking for a minimum temperature of 165 for 15 seconds. Discuss in your group what your monitoring procedure will be for your restaurant.
5. Identify Corrective Actions
If the critical limit is not being met, what will you do?
EXAMPLE:
At Enrico's Italian Dining, management determines that if the chicken breast has not reached 165 after 16 minutes of cooking, they will continue to cook the chicken until it has reached the correct temperature. What will the corrective actions be for your CCP?
6. Verify that the System Works
Evaluate your plan on a regular basis and determine if it is working to prevent, reduce or eliminate hazards.
EXAMPLE:
At Enrico's Italian Dining, management decides to do HACCP checks once per shift to make sure critical limits are being met. How will you verify that your system is working in your restaurant?
7. Establish Procedures for Record Keeping and Documentation
Keep records for how you:
Monitor activities
Take corrective action
Validate equipment
Work with suppliers (invoices, etc.)
EXAMPLE:
At Enrico's Italian Dining, management keeps time-temperature logs, invoices and documentation of any corrective action taken. What will your restaurant document?
Kitchen Safety: DONE! Now let's apply what we've learned to OUR restaurant!
K I'm done love ya hearts ciao
Full transcript