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Module1 Part2

This document covers food safety and sanitation in modern restaurants, focusing on identifying causes of food-borne illness, safe food handling, and implementing HACCP systems. It details types of contamination (biological, chemical, physical), bacterial growth factors, and methods to reduce cross-contamination. Additionally, it emphasizes personal cleanliness, pest management, and the importance of maintaining a safe working environment.

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led.enuff
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2 views6 pages

Module1 Part2

This document covers food safety and sanitation in modern restaurants, focusing on identifying causes of food-borne illness, safe food handling, and implementing HACCP systems. It details types of contamination (biological, chemical, physical), bacterial growth factors, and methods to reduce cross-contamination. Additionally, it emphasizes personal cleanliness, pest management, and the importance of maintaining a safe working environment.

Uploaded by

led.enuff
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Module 1 – DEVELOPMENT OF MODERN RESTAURANT

Part 2 - Food Safety and Sanitation


After studying this unit
You will be able to:
Identify the causes of food-borne illness
Handle foods in a safe manner
Explain and follow a HACCP system
Take appropriate actions to create and maintain a safe and sanitary
working environment
Sanitation
The creation and maintenance of conditions that will prevent food
contamination or food-borne illness

Contamination
Biological
Caused by disease-causing microorganisms such as bacteria, molds,
yeasts, viruses or fungi
Chemical
Caused by chemical substances, especially cleaning agents, pesticides
and toxic metals
Physical
Caused by particles such as glass chips, metal shavings, bits of wood or
other foreign matter

Contamination Occurs in Two Ways


Direct contamination
The contamination of raw foods in their natural setting or habitat

Cross-contamination
The transfer of bacteria or other contaminants from one food, work
surface or piece of equipment to another

Biological Contaminants
Microorganisms
Single-celled organisms as well as tiny plants and animals that can be
seen only through a microscope
Bacteria
Single-celled microorganisms
The leading cause of food-borne illness
Putrefactive
Bacteria that spoil food without rendering it unfit for human consumption
Pathogenic
Any organism that causes disease; usually refers to bacteria; undetected
by smell, sight or taste
Responsible for as many as 95% of all food-borne illnesses
Shape Classifications of Bacteria

Binary Fission

Bacterial Illness
Intoxication
Certain bacteria produce toxins; the toxins can poison the consumer
Infection
Occurs when live pathogenic bacteria are ingested
Toxin-mediated infection
Living organisms are ingested; they then produce toxins

Potentially Hazardous Foods


Foods from animal sources
Food from a plant that has been heat treated
Raw seed sprouts
Cut melons
Garlic in oil mixtures, non-acidic
Foods containing any of the items above

Controls in the Fight Against Bacteria


Temperature
Time
Moisture
Acid/alkali balance
Atmosphere

Temperature
The most important factor in the pathogenic bacteria’s environment because it
is the factor most easily controlled by food service workers

Temperature Danger Zone

Time
Lag phase
Getting comfortable
Log phase
Accelerated growth
Stationary phase
Overcrowding
Decline or negative growth phase
Bacteria die at an accelerated rate
Bacterial Growth Curve

Moisture
B
act
eri
a need moisture to live
Bacteria growth is halted but not killed in dehydrated foods
When dehydrated foods are rehydrated, bacteria present can flourish
and the food may become potentially hazardous
Acid/Alkali Balance
Bacteria are affected by the pH of their environment
They can survive in a wide range of pH levels
They prefer a neutral environment with a pH of 6.6-7.5
Atmosphere
Aerobic
Thrive on oxygen
Anaerobic
Cannot survive in the presence of oxygen
Facultative
Will adapt and can survive with or without oxygen
Parasites
Tiny organisms that depend on nutrients from a living host to complete their life
cycle
Trichinosis
Anisakiasis
Cyclospora
Viruses
Invade the living cells of a host, take over those cells’ genetic material and
cause the cells to produce more viruses
Hepatitis
Norwalk
Foot and mouth disease
Fungi
Plants ranging from single-celled organisms to giant mushrooms
Mold
Yeast

Contaminants
Residual
Used in growing the food supply
Food service chemicals
Cleaners, polishes, pesticides and abrasives
Toxic metals
Lead, mercury, copper, zinc and antimony

Cross-Contamination
The transfer of bacteria or other contaminants from one food, work surface or
piece of equipment to another

Reducing Cross-Contamination
Personal cleanliness
Dish and equipment cleanliness
Pest management

Hand Washing
Use hot water
Apply antibacterial soap
Rub hands and forearms briskly with lather for at least 20 seconds
Scrub between fingers and clean nails with a clean nail brush
Rinse thoroughly under hot running water; reapply soap and scrub hands and
forearms for another 5-10 seconds; rinse again
Dry hands with a single-use towel using the towel to turn off the water; discard
the towel in a trash receptacle

Three-Compartment Sink Procedure

Pest Management
Build them out of your facility
Create an environment in which they cannot find food, water or shelter
Rely on professional extermination

FIFO
First
In
First
Out

HACCP
An effective and efficient system for managing and maintaining sanitary
conditions in all types of food service operations
Hazard
Analysis
Critical
Control
Points

HACCP System Flowchart

The Safe Worker


Personal safety
Occupational Safety and Health Act (OSHA)
Fire safety
Know what kind of fire extinguisher you have and how to use it
First aid
CPR
Heimlich maneuver

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