ProStart Chapter 2 Year One. Preparing and Serving Safe Food

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1 ProStart Chapter 2 Year One Preparing and Serving Safe Food

2 Impact on Restaurant Loss of customers and sales Loss of prestige and reputation Legal suits resulting in lawyer and court costs Increased insurance premiums Lowered employee morale Employee absenteeism Embarrassment

3 Microorganisms Living, single-celled, organisms that cause food spoilage and illness and can be transferred from hands and surfaces to other food and surfaces. + =

4 Best way to keep food safe Personal Hygiene

5 What does personal hygiene include? Bathing daily Hand washing Clean clothing No jewelry No fingernail polish or fake nails Hair clean, neat and held back Not working when ill

6 Proper Hand Washing Techniques Watch this

7 What causes food borne Contamination illness? Harmful things are present in food, making it unsafe to eat

8 Cross Contamination When microorganisms are transferred from one surface to another.

9 Foodborne Illness Illness carried or transmitted to people by food. Can range from mild stomach irritation to death. Outbreaks occur after 2 or more people are affected.

10 Potentially Hazardous Foods

11 Why? Food that are moist Contain protein Neutral or lightly acidic ph Meat, poultry, fish, eggs, and dairy products History of outbreak Potential for contamination due to production and processing methods

12 Bacteria Microorganisms Cause food spoilage and illness and can be transferred from hands and surfaces to other foods multiply rapidly in food, produce toxins in foods.

13 Virus do not grow in food, but transported on food Need living cells in order to grow and multiply Contaminate through food handler's improper hygiene Most common is Hepatitis A

14 Parasites organisms that need to live inside a host to survive Typically passed through animal host Prevention Proper storage and cooking Avoid cross-contamination Sanitary water supplies Proper hand washing

15 Molds Fungi Visible to the human eye Tangled mass of mold plants Certain molds can produce toxins Responsible for spoilage of foods Some are a natural part of food production Yeast cheese needs sugar and moisture to survive. Signs- Alcohol smell or taste, bubbles, pink discoloration, and slime

16 Toxins May be carried by certain fish Most are odorless May not be destroyed by cooking or freezing

17 Other Hazards? Chemical- Cleaning supplies, pesticides, metal poisoning (acid and lead, copper, brass or zinc) Physical- Glass, metal shavings, toothpicks, staples, jewelry, pastry brushes

18 FATTOM Barriers to Bacterial Growth F Food T Time 4 hours A Acidity High Acidity Good O Oxygen Most Need It T Temperature Danger Zone M Moisture

19 HACCP Hazard Analysis Critical Control Point

20 HACCP Hazards- biological, chemical, or physical contaminants that might make food unsafe The HACCP Plan Collection of HACCP related documents that describes the procedures for the system

21 The Seven HACCP Principles 1. Assess hazards (recipes, employee process, temperatures, customers, suppliers, size of operation, employees) Flow of Food every step of the way 2. Identify critical control points (prevent contamination, prevent contaminants from surviving, prevent further growth of contaminants) 3. Set up procedures for CCP observe and measure, wash hands, wash surfaces, cook thoroughly, hold food above 135, cool food rapidly, reheat properly. 4. Monitor CCP who and how often 5. Take corrective action heat food, throw out, reject shipment 6. Verify that the system works check logs, observe employees 7. Establish procedures for record keeping and documentation

22 Flow of Food What do you look for at each step? Receiving Storage FIFO Preparation Cooking Food Holding and Displaying Cooling Reheating Serving Food Safely

23 Clean vs. Sanitary Free of visible soil, such as dirt, dust and food waste. Reducing the number of microorganisms on a clean surface to safe levels.