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Safety and Sanitation

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					Safety and Sanitation
              The number one cause of food borne illness, POOR
               PERSONAL HYGIENE

   Improper washing of hands
   Improper bathroom etiquette
   Improper hair restraints
   Improper food handling
Do’s for kitchen work
   Always have a clean uniform
   Always have clean fingernails
   Always have fresh breath
   Always have combed hair and proper
    restraints for hair
   ALWAYS WEAR GLOVES FOR READY
    TO EAT FOODS!!!!!!!!!
Ready to eat foods are defined as
   Any foods that are no longer going to be
    heated or cooked out of the temperature
    danger zone such as
   Breads
   Any salad items
   Desserts
   Garnishes
RTE foods cont.
   Fruits
   Raw vegetables
   Butters and spreads
   Coulees and salsa’s
   Ice
   Dips
   Snacks and peanuts
hand washing
   A minimum of 20 seconds using a sanitary
    hand soap is required to ensure clean
    hands
   Sing happy birthday or the ABC’s
   Wash past the wrists and in between the
    fingers
Wash hands when
   You change jobs in the kitchen
   You go to the washroom
   You cough or sneeze
   You touch your face or hair
   You throw out trash
   Every time you change gloves
sneezing
   Make a conscious effort to not sneeze into
    your hands
   Sneeze into your sleeve
   Do not just let loose in the other direction
   Bacteria can live several days on a
    surface but it will die in your sleeve(no
    moisture)
   It can travel 55 feet from a sneeze
Machine dishwashing
   The use of a machine to wash and
    sterilize dishware
   180 degrees in the rinse cycle to heat
    sanitize
   140 degrees in the wash cycle
Plate and silverware washing
   Use machines and rinse all items before
    washing with a high pressure sprayer.
   No spraying at each other, the pressure
    can be dangerous to the eyes and skin
    and cause slipping hazards.
   Let items air dry and place silverware in
    holders using gloves after washing.
Hand washing pots and pans
   Must use a three bay sink
   Bay one is hot water and soap
   Bay two is hot rinse water
   Bay three is cool sanitizer
   Pots must soak in sanitizer for a minimum
    of 15 seconds
Large Equipment safety
   Items such as stoves, grills, ovens etc.
   The number 1 safety rule is to ALWAYS
    assume the item is HOT!!!!!!!
Rules for hot equipment
   Always use hot hands or pot mitts even if
    you think the pan is safe to touch
   Keep the handles of the pan turned in so
    no one else can knock them over or get
    burned walking by
   Always have a place to put a hot pan
    down before removing it from the stove
Rules for small wares
   These include spoons, ladles, spatulas
    etc.
   Never leave them in a steaming pan
   Keep them on a plate on the side to avoid
    cross contamination and messiness
   Never use the same item to stir two
    different foods
The temperature danger zone
   41 –135 degrees F
   This is the temperature at which bacteria grows
    best
   We do not want foods to be in this range for
    more than two hours In the entire time it is in
    your possession from delivery to service.
   Bacteria will double every twenty minutes at 70
    degrees. If you have two million cells than in two
    hours you will have 128 million.
   It only takes 3 e-coli germs to cause severe
    sickness
Minimum internal cooking
temperatures for protein items
   This is the minimum temperature an item
    should be cooked to ensure safety.
   (15 SECONDS)
   Fish and pork 145 degrees F
   Ground meats 155 degrees F
   Poultry and stuffed items 165 degrees F
   Rare beef 130 degrees F
Thawing foods
 Never thaw at room temperature
Bacteria will thrive at this temp.
Thaw in the refrigerator or under cold
  running water
 A microwave can be used but only if the
  final cooking process will be done right
  away
Reheating foods
   Must bring all leftovers to 165 degrees for
    15 seconds to ensure any possible
    bacteria has been killed.
   All soups, stews, and reheats can be
    either heated on the stove, in the oven or
    in the microwave.
Reheating foods cont.

   If using a microwave be sure to rotate
    foods to ensure complete cooking or
    reheating
   Incomplete cooking can result in cool
    spots and bacteria not being killed(e-coli
    pizza 2007)
Cooling foods
   Foods must go from 135-70 in two hours
    and then from 70-<41 in four hours, this is
    the two stage method
   Foods must go from 135-<41 in four
    hours, this is the one stage method
   Cool foods in the refrigerator or;
   In an ice bath,
Cooling foods continued
 Using an ice wand for liquid foods
 In shallow containers

 In small batches

 In a blast chiller

 Pasta under cold

running water

				
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