Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Wednesday, October 7th

2
Todays Class

• Previous Class Highlights
• Learning Activity One Beware of Hazards
• Review Chapter 4 The Safe Foodhandler
• Chapter 5 Establishing the Foodservice Safety
  System - Highlight Chapter 6
• Video-Managing Food Safety
• Class Summary

3
Previous Class Highlights

• Briefly Reviewed Chapter 1 Providing Safe Food
  and Chapter 2 The Microworld
• Completed Learning Activity One Beware of
  Hazards!
• Discussed Chapter 3 Contamination and Foodborne
  Illness.
• Highlighted Chapter 4 The Safe Foodhandler

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge- Completed
• Part II The Flow of Food through the
  Organization- Starts Today
• Part III Clean and Sanitary Facilities and
  Equipment
• Part IV Accident Prevention and Crisis Prevention
• Part V Sanitation Management

5
Part I The Sanitation Challenge

• Chapter 1 Providing Safe Food
• Chapter 2 The Microworld
• Chapter 3 Contamination and Foodborne Illness
• Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation

• Chapter 5 Establishing the Foodservice Safety
  System - Discuss Today
• Chapter 6 Purchasing and Receiving Safe Food-
  Highlight Today
• Chapter 7 Keeping Food Safe in Storage
• Chapter 8 Protecting Food in Preparation and
  Serving

7
Chapter 3 Contamination Foodborne Illness

• Define Contamination
• Establish Multiple Barriers to Bacterial Growth
  (FAT-TOM)
• Biological Hazards
• Chemical Hazards
• Physical Hazards

8
Ch. 3 - Contamination FBI - Biological Hazards

• Foodborne Infection
• Foodborne Intoxication
• Foodborne Toxin-Mediated Infection

9
Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Infections
• Reservoir
• Host
• Carrier
• Review Exhibit 3.1 on page 35
• Note if a disease is a Foodborne infection,
  intoxication, or toxin-mediated infection.

10
Ch. 3 - Contamination FBI - Biological Hazards
cont.

• For each Foodborne Illnesses note
• Symptoms
• Causative agent
• Source
• Foods involved
• Control measures

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Infections
• Salmonellosis
• Shigellosis
• Listeriosis

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Intoxications
• Staphylococcal Food Intoxication
• Bacillus Cereus
• Botulism

13
Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Foodborne Toxin-Mediated Infection
• Clostridium Perfringens
• Hepatitis A a Viral Disease
• Emerging Pathogens - define
• Campylobacter Jejuni - foodborne infection
• Escherichia coli 0157H7- infection or
  intoxication
• Norwalk virus- viral agent

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Ch. 3 - Contamination FBI - Biological Hazards
cont.

• Parasitic Diseases
• Trichinosis - pork or wild game
• Anisakiasis - fish
• Fish Toxins- designated poisonous for two
  reasons- production or food supply
• Ciguatera - not destroyed by cooking
• Scombroid intoxication-histamine poisoning
• Plant Toxins

15
Ch. 3 - Contamination FBI - Chemical Hazards- 5
Kinds

• Pesticides
• Foodservice Chemicals
• Additives and Preservatives - MSG, Sulfites,
  Nitrites, Irradiation
• Metal-Lined Containers
• Toxic Metals

16
Ch. 3 - Contamination FBI - Physical Hazards

• A physical hazard is the danger posed by the
  presence of particles or items that are not
  supposed to be a part of a food product.
• examples include glass, staples, toothpicks, and
  possible tampering.

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Ch. 3 - Contamination FBI - Summary

• Biological Hazard is most serious risk
• Foodborne infection, intoxication, and
  toxin-mediated infection
• Basic control measures
• use food from approved sources,
• store, cook, and cool foods properly,
• prevent cross-contamination,
• and personal hygiene

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Ch. 3 - Contamination FBI - Summary cont.

• Chemical hazards
• Physical hazards
• Case in point

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Chapter 4 The Safe Food Handler

• The Danger in and Around Us
• Staphylococci
• Shigella
• Clostridium Perfringens
• Salmonella
• Hepatitis A

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Ch. 4 The Safe Food Handler cont.

• Building an Effective Personal Hygiene System
• Hiring the New Employee
• Personal Hygiene Standards and Policies
• Prohibited Habits and Actions
• Managements Responsibility
• Supervision for Sanitation

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Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• Hiring the new employee
• A complete job description
• Well-designed application form
• Relevant questions
• Allow enough time
• Personal Hygiene Standards and Policies should be
  easily understood and uniformly enforced

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Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• When should hands be washed
• Proper Handwashing techniques
• See page 64 - note the 20 seconds in step 4
• Cuts and Abrasions, Hair washing, bathing.
• Proper working uniforms and work clothes
• Hair Restraints and Jewelry

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Ch. 4 The Safe Food Handler - Personal Hygiene
System cont.

• Prohibited Habits and Actions
• tobacco use and gum-chewing
• eating or tasting food
• Managements Responsibility
• Adequate facilities
• Job assignments
• Training

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Ch. 4 The Safe Food Handler continued

• Supervision for Sanitation
• Supervising Employees
• Excluding ill or infected employees
• Employees with Aids
• Self-Supervision
• Set a good example

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Ch. 4 The Safe Food Handler - Summary

• Importance of Clearly written standards and
  policies
• Importance of handwashing
• Role and Responsibilities of Management
• Case in point

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Beware of Hazards

• Form groups of three to four people.
• Close your books and put away your notes.
• Review the questions on the handout.
• Appoint a spokesperson and scribe.
• As a group take 5 to 7 minutes to answer all 20
  questions.
• Each group will be asked to answer the questions.

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Video - Managing Food Safety

• What is the Hazard Analysis Critical Control
  Point (HACCP) System?
• How to assess Hazards and create a flowchart for
  a menu item?
• How to set standards and monitor your critical
  control points?
• How to take corrective actions, keep records, and
  verify your HACCP system?

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Chapter 5 Establishing the Foodservice Safety
System

• Identify foods in an operation most likely to be
  implicated in a foodborne illness outbreak.
• Follow a potentially hazardous food through the
  flow of food.
• Determine which conditions lead to foodborne
  disease to eliminate or change them by
  implementing proper procedures.

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Ch. 5 Establishing the Foodservice Safety System
cont.

• The HACCP/S.A.F.E. System
• HACCP in Food Service
• Risk
• Hazard
• Critical Control Point
• All potentially hazardous foods on your menu
  should have a flowchart- see p. 82-84

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Ch. 5 Est. Foodservice Safety System cont.

• HACCP system involves identifying and controlling
  points from receiving to serving at which
• Food can become contaminated
• Contaminants can increase
• Contaminants can survive
• How to set up a HACCP system- 7 major principles

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step1 Assess the Hazards
• Review menu and recipes
• Review type and size of your operation
• Reduce the risk by reducing the number of
  preparation steps
• Severity is the seriousness of the consequences
  of the results of the hazard
• Rank the hazards according to severity and
  probability of occurence

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step 2 Identify Critical Control Points
• Importance of good personal hygiene
• Avoidance of cross-contamination
• Cooking and cooling are critical control points
• Create a flowchart of preparation steps
• Identify at each step the procedures to prevent,
  reduce, and eliminate recontamination hazards

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step 3 Set up Procedures for Critical Control
  Points
• Establish observable and measurable requirements
  to be met at each critical control point
• Use factors such as times, temperatures, and
  sensory measures - see page 88
• Appropriate facilities and equipment must be
  available and employees must be trained

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step 4 Monitoring Critical Control Points
• Use flowchart to follow potentially hazardous
  foods through the entire process to compare your
  operations performance against your
  requirements.
• Verify temperatures during recieving, storing,
  preparation, and cooling.
• Verify storage procedures
• Are thermometers correctly calibrated?

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step 5 Taking Corrective Action
• May need to be more explicit in your
  instructions- for example, prepare in small
  batches
• Make corrections to your flowchart
• Step6 Setting up a Record-Keeping System
• Needs to work well for your operation
• Flowcharts, Written logs - see page 91

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Ch. 5 Est. Foodservice Safety System - HACCP - 7
Principles

• Step 7 Verifying that the System is working
• Detect and Prevent dry lab
• Better methods may exist for meeting controls or
  some controls may not be possible
• HACCP system provides for continual change and
  improvement

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Ch. 5 Est. Foodservice Safety System - HACCP

• Role of Training - Certification Programs
• ServSafe Applied Foodservice Sanitation
• ServSafe HACCP Coursebook
• Other HACCP and Non-HACCP considerations
• Inspect systems that support HACCP or food safety
• Selection, operation, and maintenance of
  equipment
• Proper labeling and storage of detergents-sanitize
  rs

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Ch. 5 Establishing the Foodservice Safety System

• Summary
• 7 steps of HACCP
• To implement the HACCP system - It is important
  to set priorities for existing hazards according
  to severity and risk
• Case in point

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Chapter 6 Purchasing and Receiving Safe Food

• Sources of Safe Food
• Using a Thermometer
• Receiving and Inspecting Food
• Rejecting Shipments
• Spoilage withing the Food Service Facility
• Summary

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Chapter 6 Purchasing and Receiving Safe Food

• Learn General rules for inspection of food as it
  arrives at a foodservice establishment
• Identify Governmental programs to help ensure a
  safe food supply
• Identify specific signs fo spoilage in food
  products.

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Chapter 6 Purchasing and Receiving Safe Food

• Sources of Safe Food
• Does the supplier have a verified HACCP system
  covering the foods under consideration for
  purchase?
• Quality control starts with the supplier
• Check health department reports on the supplier
• Timing of the deliveries

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Chapter 6 Purchasing and Receiving Safe Food

• Using a Thermometer
• Choosing the right thermometer
• Numerically scaled, easily readable, and accurate
  to or - 2 F
• Most versatile is the bi-metallic stemmed
  thermometer which should be at least 5 inches
  long with the lower 2 inches being the sensing
  area
• Do not use Mercury-filled or glass thermometers
• Use only NSF foodservice approved thermometers

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Chapter 6 Purchasing and Receiving Safe Food

• Other Food Thermometers
• TTI - Time Temperature Indicator
• used to monitor temperatures during
  transportation or storage of sous vide, modified
  atmosphere packaged or cook-chill foods.
• Candy, Meat, and Deep-Fry Thermometers
• Thermometers with interchangeable probes
• Digital Thermometers- Thermocouples

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Chapter 6 Purchasing and Receiving Safe Food

• Using Food Thermometers
• Wash, rinse, sanitize, and air dry before and
  after each use
• Take the temperature in the geometric center of
  the food
• When the needle has been still for 15 seconds,
  record the reading
• Recalibrate/adjust thermometer periodically or if
  it has been dropped

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Chapter 6 Purchasing and Receiving Safe Food

• How to recalibrate a thermometer
• Ice-point
• Boiling point
• lowered 1 degree F for each 550 feet above sea
  level
• Receiving and Inspecting Food
• For certain foods such as raw shellfish and
  pasteurized milk it can be a critical control
  point

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Chapter 6 Purchasing and Receiving Safe Food

• 6 Steps to Receiving and Inspecting Food
• 1. Inspect foods immediately upon delivery
• 2. Schedule deliveries during off-peak hours
• 3. Mark all items for storage with arrival date
  or use by date
• 4. Plan ahead for the arrival of shipments
• 5. Train employees properly - inspection
• 6. Keep receiving area will lighted and clean

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Chapter 6 Purchasing and Receiving Safe Food

• Checking Special Package Temperatures
• Eggs
• Milk
• MAP
• Refrigerated Entrees
• Frozen Foods

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Chapter 6 Purchasing and Receiving Safe Food

• Meat - 5 factors - temperature, color, odor,
  texture, and packaging
• USDA inspection service is mandatory to ensure
  safety and wholesomeness- does not mean free of
  disease causing micro-organisms
• USDA grading service - voluntary- quality
  palatability

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Chapter 6 Purchasing and Receiving Safe Food

• Meat continued
• Beef - color , check for Freezer Burn
• Lamb - color, check for Freezer Burn
• Pork - color, firmness, ordor
• Other Meat Products - check for slime, mold,
  packaging for wet aging products

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Chapter 6 Purchasing and Receiving Safe Food

• Poultry (chickens, duck, turkey, and so on)
• FSIS - processed poultry products
• Grade A surrounded by crushed ice and delivered
  at temperatures below 41 degrees F
• temperatures below 28 F may significantly extend
  shelf life
• Commonly contaminated with Salmonella

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Chapter 6 Purchasing and Receiving Safe Food

• Eggs- purchase only a 1 or 2 week supply
• grade AA or A
• clean, uncracked shells
• use only vendors with refrigerated trucks
• Pasteurized egg products - liquid, frozen, or
  dehydrated - check for storage requirements and
  use by date
• Freshness check - see page 107

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Class Summary

• Reviewed Chapter 3 Contamination and Foodborne
  Illness
• Search for the Cause exercise
• Reviewed Chapter 4 The Safe Foodhandler
• Video-Personal Hygiene
• Discussed Chapter 5 Establishing Foodservice
  Safety System - Started Ch. 6
• Class Summary and Assignment

53
Assignment

• Review Chapters 5 and 6 and your notes.
• Assignment for next class is to read Chapters 7
  and 8 of the Applied Foodservice Sanitation book.
• Assignment 2 Multiple Choice Questions are due
  on a Scantron on Monday