Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Spring 2000 Quarter
• April 5, 2000
• Don St. Hilaire

2
Todays Class

• Previous Class Highlights
• Review Organization of Textbook
• Collect Homework 3
• Discuss Major Topics of Chapters 5 and 6
• Summary

3
Previous Class Highlights

• Discussed Major Topics of Chapter 3
  Contamination, Food Allergies, and Foodborne
  Illness and Chapter 4 The Safe Foodhandler

4
ServSafe Coursebook-Overview

• Unit I - The Sanitation Challenge - Completed
• Unit II - The Flow of Food Through the Operation
• Unit III - Clean and Sanitary Facilities and
  Equipment
• Unit IV - Sanitation Management

5
Unit II - The Flow of Food Through the Operation

• Chapter 5 - Purchasing and Receiving Safe Food -
  completed
• Chapter 6 - Keeping Food Safe in Storage -
  completed
• Chapter 7 - Protecting Food During Preparation
• Chapter 8 - Protecting Food During Service
• Chapter 9 - Principles of a HACCP System

6
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics

• Choosing a Supplier
• Rejecting Shipments
• Accepting Deliveries Quality Standards
• Receiving and Inspecting
• Processed Foods - Refrigerated and Frozen
• MAP, Vacuum-Packed, and Sous Vide Foods
• Dry and Canned Products

7
Ch. 5 - Purchasing and Receiving Safe Food -
Major Topics Cont.

• Aseptically Packaged and UHTs
• Monitoring Time and Temperatures
• Thermometers
• Rules for Using Thermometers
• How to Calibrate Thermometers
• How to Check Temperatures of Deliveries

8
Ch. 6 Keeping Food Safe In Storage

• Storage Guidelines
• Types of Storage
• Storage Techniques (Refrigerated Storage, Freezer
  Storage, Deep-Chill Storage, and Dry Storage)
• Storing Specific Foods

9
Ch. 7 Protecting Food During Preparation - Major
Topics

• Time and Temperature Control
• Preventing Cross Contamination
• Thawing Foods Properly
• Preparing Meat, Fish, and Poultry
• Protein-Based Salads
• Eggs and Egg Mixtures
• Batter and Breading

10
Ch. 7 Protecting Food During Preparation - Major
Topics Cont.

• Fruits and Vegetables
• Cooking Foods
• Cooking Requirements for Specific Foods
• Cooling Food
• Reheating Potentially Hazardous Food

11
Ch. 8 Protecting Food During Service

• Holding Hot and Cold Foods for Service
• Serving Food Safely Kitchen Staff/Servers
• Self-Service Areas
• Off-Site Delivery, Catering, Vending
• Eight Rules for Safe Foodhandling

12
Ch.3 - Contamination, Food Allergies, FBI -
Major Topics

• Types of Foodborne Contamination
• Biological Contamination
• Seafood Toxins
• Plant and Fungal Toxins
• Chemical Contamination
• Toxic Metals
• Chemicals and Pesticides
• Physical Contamination
• Food Allergies

13
Ch.7 - Time and Temperature Control

• The Causes of Most Foodborne Illness - two
  categories
• Cross-Contamination
• Temperature Abuse
• Biggest Factor in outbreaks of foodborne illnesse
  is Temperature Abuse
• Improper Holding Temperature
• Inadequate cooking temperature

14
Ch. 7 - Time and Temperature Control Cont.

• Temperature Danger Zone 41 to 140 degrees F.
• Microorganisms grow much faster in the middle of
  the zone 70 to 120 degrees F.
• The longer food stays in the TDZ, the more time
  microorganisms have to multiply
• Four-hour Rule - Never let food remain in the
  temperature danger zone for more than 4 hours

15
Ch. 7 - Time and Temperature Control Cont.

• The exposure time adds up during each stage of
  handling, from receiving to preparation to
  cooling and reheating
• Build time and temperature control into your
  establishments HACCP plans and standard
  operating procedures

16
Ch. 7 - Time and Temperature Control Suggestions
Cont.

• Are there enough of the right kind of
  thermometers available in the right places?
• Are temperatures and times they are taken
  regularly recorded?
• Are clear standard operating procedures for
  employees established?
• Have you decided the best way to monitor time and
  temperature in your establishment?
• Is there a set of corrective actions?

17
Ch. 7 Preventing Cross-Contamination

• Can Start at almost any point in an establishment
• Prevention starts with the creation of physical
  or procedural barriers between food products

18
Ch. 7 Preventing Cross-Contamination Cont.

• Preventive Practices
• Prepare raw meats, fish, and poultry in separate
  areas from produce or cooked and ready-to-eat
  foods
• Assign specific equipment to each type of food
  products
• Use specific containers for each type of food
  product

19
Ch. 7 Preventing Cross-Contamination Cont.

• Preventive Practices cont.
• Clean and sanitize all work surfaces, equipment,
  and utensils after each task.
• Know which cleaners and sanitizers to use for
  each job.
• Cloths or towels used for wiping food spills must
  not be used for other purpose

20
Ch. 7 Preventing Cross-Contamination Cont.

• Preventive Practices cont.
• Consider requiring all employees to wear
  single-use gloves while preparing and serving
  food in your establishment
• Gloves should be changes before starting a new
  task and hands must be washed before putting on a
  new pair
• Employees should watch what they touch after
  handling raw foods and should practice good
  personal hygiene

21
Ch. 7 Thawing Foods Properly - 4 Acceptable Ways

• In the refrigerator at temperatures of 41 degrees
  F. or less - Safest Method
• Submerged in running potable water at a
  temperature of 70 degrees F. or below
• Clean and sanitize sink and work area before and
  after
• Water must flow fast enough to wash food loose
  particles into the overflow drain
• Generally 2 hour limit.

22
Ch. 7 Thawing Foods Properly - 4 Acceptable Ways
Cont.

• In a microwave oven, only if it will be cooked
  immediately afterward
• As part of any cooking procedure as long as the
  product reaches the required minimum internal
  cooking temperature
• Slacking - the process of gradually thawing
  frozen food in preparation for deep fat frying,
  or allowing even heating during cooking. Do this
  just before cooking. Foods should be refrozen
  once they begin to thaw

23
Ch. 7 Preparing Meat, Fish, and Poultry

• The source of most cross-contamination is raw
  meat, fish, and poultry
• Minimum Critical Safe Procedures
• Clean sanitize work areas, utensils, and sinks
• Wash your hands
• Take out of the refrigerator only as much as you
  can prepare at one time
• Put raw, prepared meats away as quickly as
  possible.

24
Ch. 7 Protein Based Salads

• Pre-Chill Ingredients, equipment, utensils
• Make sure any leftovers that are used have been
  properly cooked, held, cooled, and stored
• Recommended storage time is 1 or 2 days, must
  discard after 7 days
• Proper Personal Hygiene Practices
• Prepare small batches at a time - 20 min.
• Set a working time limit, Prepare other
  ingredients in areas away from raw meats

25
Ch. 7 Eggs and Egg Mixtures

• Pooled eggs are cracked and combined in a
  container require special care, one bad egg can
  spoil the pool
• Recommend the use of only pasteurized shell eggs
  or egg products for operations that serve highly
  susceptible populations such as nursing homes or
  hospitals
• Salmonella Entreritidis can be found in the
  whites of whole, clean, uncracked eggs

26
Ch. 7 Eggs and Egg Mixtures

• Eggs should be kept at refrigeration temperatures
  of 41 degrees F. or below until immediately
  before use
• Special care with foods containing eggs that
  receive little or no cooking - meringue,
  mayonnaise, hollandaise sauce, eggnog, Caesar
  salad dressing. Pasteurized eggs?
• Clean sanitize utensils equipment frequently

27
Ch. 7 Batter and Breading

• Prepare batters with pasteurized egg products
• Do not combine batches, Discard used batter or
  breading after each shift
• Keep items refrigerated, Prepare in small batches
• Cook battered and breaded foods thoroughly
• It may be better to buy frozen breaded items

28
Ch. 7 Fruits and Vegetables

• Wash fruits and vegetables thoroughly under
  running water
• Hold cooked vegetables at 140 degrees F
• Although less likely to carry pathogens, viruses
  such as Hepatitis A, bacteria such as Listeria,
  and parasites such as Cryptosporidium can survive
  in or on produce, especially cut produce
• Ice is used as a food, Be careful!

29
Ch. 7 Fruits and Vegetables Cont.

• Cut away bruised or damaged areas when preparing
  fruits and vegetables
• Pay close attention when cleaning leafy
  vegetables
• Establishments may NOT add sulfites to any
  products that are served raw
• Any chemicals used to wash produce must meet
  requirements listed in the Code of Federal
  Regulations (21CFR178.1010)

30
Ch. 7 Cooking Food

• Cooking is a Critical Control Point for most
  foods
• The minimum internal temperature at which
  microorganisms are destroyed varies from food to
  food.
• In general, cook to at least 145 degrees F. for
  at least 15 seconds.

31
Ch. 7 Cooking Food Cont. General Guidelines

• Specify cooking times and proper internal product
  temperatures on all recipes.
• Use properly calibrated thermometers, accurate to
  within 2 degrees F. or 1 degree C. to measure
  food temperatures.
• Avoid overloading ovens, fryers, and other
  cooking equipment

32
Ch. 7 Cooking Food Cont. General Guidelines Cont.

• Let the temperature of the cooking equipment
  recover between batches.
• Use utensils or gloves to handle food after
  cooking, and taste foods correctly, to avoid
  cross-contamination
• Handling food safely before and after it is
  cooked will prevent microorganisms from growing
  or producing spores or toxins

33
Ch. 7 Cooking Requirements for Specific Foods

• It is very important to know the temperature
  requirements for the specific foods listed in
  Exhibit 7f on page 7-13
• Cook stuffing separately and to an internal
  temperature of 165 degrees F or above for 15
  seconds
• Cook stuffed meats to an internal temperature of
  165 degrees F or above for 15 seconds

34
Ch. 7 Cooking Requirements for Specific Foods
Cont.

• Cook poultry to an internal temperature of 165
  degrees F or above for 15 seconds
• Poultry tends to have more types and higher
  counts of microorganisms than other meats
• Shell eggs cooked to order should be cooked to
  145 degrees F or above for 15 seconds
• Cook Egg dishes, casseroles, stuffing, previously
  frozen dishes to 165 degrees F.

35
Ch. 7 Cooking Requirements for Specific Foods
Cont.

• Never hold brewed tea for more than 8 hours at
  room temperature
• Meat, poultry, or fish cooked in a microwave oven
  must be heated to 165 degrees F or above.

36
Ch. 7 Cooking Requirements for Specific Foods
Cont.

• Microwave ovens tend to cook food more unevenly
  than other methods of cooking
• Rotate or stir food halfway through the cooking
  process
• Cover food to prevent the surface from drying
  out.
• Let food stand after cooking for at least 2
  minutes to let product temperature equalize.

37
Ch. 7 Cooling Food

• Cool food as quickly as possible
• The thickness of the food or distance to its
  center plays the biggest part in how fast it
  cools
• The more dense a food product is, the slower it
  will cool
• The container in which food is stored also
  affects how fast it will cool

38
Ch. 7 Cooling Food Cont.

• Two Approved processes for properly cooling food
• One-stage method - cool to 41 degrees F or cooler
  in less than 4 hours after cooking or hot holding
  - Some jurisdictions follow this method
• Two-stage method - cool from 140 to 70 degrees F
  within 2 hours and to 41 degrees F. or lower
  within an additional 4 hours - FDA recommends
  this method - Passes food more quickly through
  the temperature range

39
Ch. 7 Cooling Food Cont. - Safe Methods

• Reduce the size of the food youre trying to cool
• Use ice-water bathes to bring food temperatures
  down quickly in establishments that dont have
  quick-chill units
• Use blast chillers to cool foods before placing
  them into the walk-in for storage

40
Ch. 7 Cooling Food Cont. - Safe Methods Cont.

• A steam-jacketed kettle also can serve as a
  cooler
• Stir foods as they cool- stirring food products
  with cold paddles chills food very quickly

41
Ch. 7 Cooling Food Cont. - Safe Methods Cont.

• After cooling
• Keep food in shallow stainless steel pans - dense
  foods in two-inches deep or less, thinner liquids
  in three-inch pans
• Always place pans on top shelves in cooler -
  cover loosely to protect from overhead
  contaminants
• Position pans so that air can circulate around
  them
• Keep containers labeled with the date and time

42
Ch. 7 Reheating Potentially Hazardous Food

• Must be reheated to an internal temperature of
  165 degrees F. for 15 seconds within 2 hours
• If the food has not reached 165 degrees F for 15
  seconds within 2 hours, throw it out.
• Dont mix leftover foods with freshly prepared
  foods.

43
Ch. 8 - Protecting Food During Service

• Never use hot-holding equipment to reheat foods
• Discard hot foods after 4 hours if they have not
  been held at or above 140 degrees F.
• Use only cold-holding equipment that can keep
  cold foods at 41 degrees F or lower.
• Measure internal food temperatures at least every
  2 hours

44
Ch. 8 - Protecting Food During Sevice Cont.

• Stir foods at regular intervals, Keep food
  covered
• Never mix freshly prepared food with foods being
  held for service
• Prepare foods in small batches so it will be user
  faster
• Most foods should not be stored directly on ice,
  Protect food from contamination with covers or
  food shields

45
Ch. 8 Serving Food Safely Kitchen Staff/Servers

• Kitchen Staff
• Store utensils properly
• Serving utensils should have long handles
• Use clean and sanitized utensils for serving
• Never touch cooked or ready-to-eat foods with
  bare hands
• Always use gloves or utensils to handle food that
  is cooked or ready-to-eat
• Practice good personal hygiene

46
Ch. 8 Serving Food Safely Kitchen Staff/Servers

• Servers
• Handle glassware and dishes properly
• Never stack glassware or dishes when serving
• Hold flatware and utensils by the handles
• Never touch food with bare hands
• Serve milk from refrigerated bulk dispensers or
  in single-serve cartons.
• Use plastic or metal scoops or tongs to get ice
• Practice good personal hygiene

47
Ch. 8 Serving Food Safely Kitchen Staff/Servers

• Servers cont.
• Cloths used for cleaning food spills should not
  be used for anything else.
• See Exhibit 8f on page 8-6
• Serving food, setting tables, and busing dirty
  dishes are separate tasks with different
  responsibilities

48
Ch. 8 Re-serving Food

• In general, the only foods that can be re-served
  are unopened, prepackaged foods
• Open portions for example, salsa, mayonnaise,
  mustard, or butter should be thrown away
• Never re-serve uncovered condiments

49
Ch. 8 Re-serving Food Cont.

• Never re-serve plate garnishes such as fruits or
  pickles to another customer. Served but unused
  garnish must be discarded.
• Never re-serve uneaten bread
• Linens used to line bread baskets must be changed
  each time a customer is served

50
Ch. 8 Self-Service Areas

• Assign a trained staff member to monitor food
  bars
• Customers should not be allowed to use soiled
  plates or silverware for refills
• Protect food on display with sneeze guards or
  food shields
• Must be between 14 and 48 inches above the food,
  in a direct line between food and the mouth or
  nose of an average customer

51
Ch. 8 Self-Service Areas Cont.

• Identify all food items - label containers on the
  food bar
• Maintain proper food temperatures
• Replenish foods on a timely basis - Never mix
  fresh food with food being replaced
• Keep raw foods separate from cooked and
  ready-to-eat foods - separate displays

52
Ch. 8 Off Site Delivery, Catering, Vending

• Same standards that exist for in-house service
  must be in place for off-site service
• Delivery - the greater the time and distance from
  the point of preparation to the point of
  consumption, the greater the risk that the food
  will be exposed to contamination and temperature
  abuse

53
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Delivery cont.
• Use rigid, insulated food containers capable of
  maintaining food temperatures above 140 degrees
  or below 41 degrees F.
• Clean and sanitize the inside of delivery
  vehicles regularly
• Make sure employees practice good personal
  hygiene when distributing food

54
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Delivery cont.
• Check internal food temperatures regularly
• label foods with storage, shelf life, and
  reheating instructions for employees at off-site
  locations
• Provide food-safety guidelines for consumers

55
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Catering
• Deliver raw meats frozen and wrapped, on ice. Use
  ice chests or insulated containers for all
  potentially hazardous foods
• Serve cold foods in containers on ice- Permitted?
• Keep raw and ready-to-eat products separate.
• Use only single-use items. Provide instructions
  for proper storage, shelf life, and reheating if
  food is left with the customer after the event.

56
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Mobile Units - serve only frozen novelties,
  candy, packaged snacks, and soft drinks must meet
  basic sanitation requirements - warewashing,
  handwashing, cooking, holding, refrigeration
  equipment
• Temporary Units - usually operate in one location
  for less than 14 days - Limited menu- Safe
  drinking water must be available - Check local
  requirements

57
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Vending Machines - must have automatic cutoff
  controls that prevent foods from being dispensed
  if the temperature stays in the danger zone for a
  certain amount of time-
• Sanitize each time food is replaced
• Wash hands before and after servicing or
  refilling machines
• Check product shelf life daily - if foods not
  used within 7 days discard

58
Ch. 8 Off Site Delivery, Catering, Vending Cont.

• Vending Machines cont.
• Replace foods with expired code dates
• Wash and wrap fresh fruits with an edible peel
  before placing in machine
• Keep machines away from garbage containers,
  sewage drains, and overhead pipes

59
Ch. 8 Eight Rules of Safe Foodhandling

• Practice strict personal hygiene
• Monitor time and temperature and prevent
  cross-contamination when storing and handling
  food during preparation
• Make sure raw products are kept separate from
  ready-to-eat foods

60
Ch. 8 Eight Rules of Safe Foodhandling Cont.

• Avoid cross-contamination by cleaning and
  sanitizing and food-contact surfaces, equipment,
  and utensils before and after every use, and at
  least once every 4 hours during continuous use
• Cook foods to their required minimum internal
  cooking temperature or higher
• Hold hot foods at 140 degrees F.

61
Ch. 8 Eight Rules of Safe Foodhandling Cont.

• Chill cooked foods to 41 degrees F within 4 hours
  ( or cool to 70 degrees F within 2 hours and
  chill to 41 degrees F. or lower within an
  additional 4 hours)
• Reheat food for service to an internal
  temperature of 165 degrees F for 15 seconds
  within 2 hours

62
Summary

• Reviewed highlights of previous class
• Discussed Major Topics of Chapter 7 Protecting
  Food During Preparation and Chapter 8
  Protecting Food During Service

63
Assignment

• Visit the web site for this class.
• Read Chapters 7 and 8 of the ServSafe Coursebook.
• Complete Homework Assignment 4 - due on Monday
  04/10/2000