Hazards in Food Safety

Transcription

1 REVIEW

2 Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens (Disease producing agent, viruses, bacteria) that cause illness Chemical Cleaners, sanitizers, polishes Physical Bandages, dirt, glass/metal shavings

3 Pests in Food Safety Pests can cause two types of contamination: Biological & Physical If you spot these signs, alert the manager: Droppings, nests or damage to products, packaging and the facility due to pests.

4 Avoiding Cross-Contamination Never place cooked food on a plate which has previously held raw meat, poultry or seafood. Always wash hands, cutting boards and food prep surfaces with hot soapy water after they come in contact with raw meat, poultry or seafood. If food becomes crosscontaminated, set the food aside and ask the manager what to do.

5 Avoiding Cross-Contamination Change gloves after handling raw meat, poultry and seafood. Change gloves after they get dirty or torn. Wear bandages over wounds and use a waterproof finger cover over bandages and under gloves.

6 Temperature Danger Zone (TDZ) Any temperature between 41 F and 135 F. Cold foods should be kept lower than 41 F and hot foods should be kept higher than 135 F. Foods should not be in the TDZ for more than 2 hours. Foods in the TDZ for more than 4 hours should be thrown out. Temperature Control Safety (TCS) abuse is allowing food to stay in the danger zone.

7 Important Temperatures Always check the INTERNAL temperature of foods with a food thermometer. Always check the THICKEST part of the food.

8 Important Temperatures Seafood, beef, veal, lamb and pork 145 F

9 Important Temperatures Ground Meats 155 F

10 Important Temperatures Poultry 165 F

11 Important Temperatures Reheating Foods (Leftovers) 165 F

12 Washing Hands- a 20 second process Wet hands and arms with warm/hot water. Apply soap. Scrub hands and arms vigorously for at least seconds. Rinse hands and arms thoroughly. Use an antiseptic after washing hands Wait for antiseptic to dry before touching food or equipment and before putting on gloves.

13 Drying Hands Dry hands and arms with a paper towel. Do not use apron or clothing. Use paper towels to turn off the faucet and open doors.

14 Handwashing Sink The handwashing sink is to be used for handwashing ONLY. Never use this sink for other purposes.

15 When to Wash Hands After using the restroom After coughing/sneezing Before & after handling raw meat, poultry or eggs Before putting on gloves After touching clothing or aprons After handling money After handling garbage or trash After handling dirty equipment/utensils Before, during and after food preparation

16 Clothing, Hair and Jewelry Wear clean clothing and aprons. Tie back or cover hair. Remove jewelry from hands and arms including rings, bracelets and watches. Except for a plain band

17 Thawing Foods Safely In the refrigerator for 2-3 days. This is the safest method. Under cold, running water. In the microwave if used immediately. As part of the cooking process NEVER defrost frozen food at room temperature.

18 Allergens Proteins that cause allergic reactions are called allergens. Cross-Contact is when one food allergen comes into contact with another food item and their proteins mix. The BIG 8 refer to the allergens that cause the most reactions: Milk, Soy, Eggs, Fish, Tree Nuts, Peanuts, Crustaceans Shellfish and Wheat.

19 Cleaning and Sanitizing To Sanitize: Clean the surface. Rinse the surface. Sanitize the surface. Allow the surface to air dry.

20 Dish Washing 3 Sink Method Scrape, Wash, Rinse, Sanitize and Air Dry

21 Cleaning and Sanitizing Keep all work surfaces clean. Disinfect work surfaces to prevent cross-contamination. Surfaces that are in constant use must be cleaned and sanitized after 4 hours. Clean crumbs and spills, store staples in airtight containers and dispose of garbage properly to reduce pests/insects. If taste testing foods, always use a clean spoon and use it only once.

22 Cleaning and Sanitizing Store towels for cleaning food spills in sanitizer solution when you are not using them. Never store them in your apron or uniform pocket. Always use cleaners and sanitizers according to the directions. Sanitizer must be left on the surface for the correct amount of time to reduce pathogens on surface to a safe level. Use a test kit to check the sanitizers strength to ensure it is effective.