Hotel

1
Hotel Restaurant Sanitation and Safety

• HRT 225
• Fall 1998
• Don St. Hilaire
• Monday, October 12th

2
Todays Class

• Previous Class Highlights
• Complete Learning Activity Two
• Discuss Ch. 6 Purchasing Receiving Safe Food
• Discuss Ch. 7 Keeping Food Safe in Storage
• Highlight Ch.8 Protecting Food in Preparation
  Serving

3
Previous Class Highlights

• Briefly Reviewed Chapter 3 Contamination and
  Foodborne Illness
• Completed Learning Activity One Beware of
  Hazards!
• Reviewed Ch. 4 The Safe Foodhandler-Video-
  Personal Hygiene
• Discussed Video- Managing Food Safety A
  Practical Approach to HACCP
• Discussed Chapter 5 Establishing the Foodservice
  Safety System

4
Organization of the Applied Foodservice
Sanitation Textbook

• Part I The Sanitation Challenge- Completed
• Part II The Flow of Food through the
  Organization- 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 - Review Today
• Chapter 6 Purchasing and Receiving Safe Food-
  Discuss Today
• Chapter 7 Keeping Food Safe in Storage - Discuss
  Today
• Chapter 8 Protecting Food in Preparation and
  Serving - Highlight Today

7
Ch. 4 The Safe Food Handler

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

8
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?

9
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.

10
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

11
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

12
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 occurrence

13
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

14
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

15
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 receiving, storing,
  preparation, and cooling.
• Verify storage procedures
• Are thermometers correctly calibrated?

16
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
• Step 6 Setting up a Record-Keeping System
• Needs to work well for your operation
• Flowcharts, Written logs - see page 91

17
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

18
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

19
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

20
Search For the Cause

• Close your books and put away your notes.
• Each person - Review the questions on the
  handout.
• Form groups of three to four people. Appoint a
  spokesperson and scribe.
• As a group take 5 to 7 minutes to agree on the
  answers for all 20 questions.
• Each group will defend its answers.

21
Chapter 6 Purchasing and Receiving Safe Food

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

22
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 for spoilage in food
  products.

23
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

24
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

25
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

26
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

27
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

28
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

29
Chapter 6 Purchasing and Receiving Safe Food

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

30
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

31
Chapter 6 Purchasing and Receiving Safe Food

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

32
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

33
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

34
Chapter 6 Purchasing and Receiving Safe Food

• Fish
• highly susceptible to deterioration
• packed in crushed or flaked, self-draining ice at
  temperatures between 32 and 40 F
• Appearance-bright red, moist gills, clear bulging
  eyes, firm and elastic flesh, do not have a
  noticeably strong, fishy odor.
• Frozen fish for raw or lightly cooked
  consumption- no indications of thawing

35
Chapter 6 Purchasing and Receiving Safe Food

• Shellfish - 2 basic categories- Crustacea
  Molluscan Bi-Valve
• Can be shipped live, fresh, frozen, whole,
  in-shell, or shucked.
• shipped live - must be alive upon delivery and
  packed in nonreturnable containers- show signs of
  movement
• FDA requires shell stock ID tags - 90 days after
  delivery for clams, mussels, oysters

36
Chapter 6 Purchasing and Receiving Safe Food

• Fresh Produce- be careful of bruising
• Check cartons for insect infestation
• Taste fruits
• Identify current spoilage and that it will spoil
  in a very short time
• see Appendixes A and B

37
Chapter 6 Purchasing and Receiving Safe Food

• Dairy Products
• must be pasteurized
• Grade A quality
• Sweetish Taste
• Temperature below 40 F
• Odor absorption possibilities
• Cheese - government standard of identity
• ingredients used, max. moisture, min. fat,
  pasteurization

38
Chapter 6 Purchasing and Receiving Safe Food

• Frozen Foods
• Temperature should not be above 0 F
• Exception is ice cream 6 to 10 F
• Canned Foods- Botulism possibilities
• Test for swelled top or bottom
• Leakage, flawed seals, rust, dents
• see pages 111 112
• Never taste-test goods with these characteristics

39
Chapter 6 Purchasing and Receiving Safe Food

• Dry Foods
• must be kept dry
• appearance
• test cereal or flour for insects or insect eggs
  by sprinkling a little product on brown paper
• look for webbing in the product or small holes in
  the package

40
Chapter 6 Purchasing and Receiving Safe Food

• Aseptic and Ultra-Pasteurized Packaged Foods
• heat treated and free of pathogenic
  micro-organisms
• Grade A milk and dairy products that are labeled
  UHT and whose package instructs, keep
  refrigerated after opening have been aseptically
  packaged.
• check temperatures upon delivery

41
Chapter 6 Purchasing and Receiving Safe Food

• Modified-Atmosphere Packaged Foods (MAP)
• involve processes that usually result in an
  oxygen-free atmosphere in the package (vacuum
  packaging and sous vide)
• conditions can encourage growth of anaerobic
  pathogens such as Clostridium botulinum
• purchase only from approved suppliers
• inspect packages follow manuf. instructions

42
Chapter 6 Purchasing and Receiving Safe Food

• Rejecting Shipments
• Identify what is wrong with the delivery
• Reject the order tactfully, but firmly
• Obtain an adjustment or credit
• Spoilage with the Foodservice Facility
• Definitions- Spoilage, Contamination
• When in doubt, throw it out

43
Chapter 6 Purchasing and Receiving Safe Food

• Summary
• Purchasing safe food supplies -possible CCP
• Management's responsibility to make sure a
  complete inspection is done
• Importance of a thermometer color, texture, and
  temperature of items
• Identify problems and properly reject shipments
• Case in point -Describe

44
Chapter 7 Keeping Food Safe in Storage

• Quality of most food does not improve over time -
  relationship to cost control
• Fundamental principles of storage
• Elementary rules for use of refrigerators,
  freezer, and dry-storage facilities
• Appropriate storage procedures for most common
  foods

45
Chapter 7 Keeping Food Safe in Storage

• Storage Principles
• FIFO- dating system
• Keep out of TDZ (40-140 F)
• Store in proper areas
• Keep all goods in clean, undamaged wrappers and
  packages
• Keep storage areas clean and dry
• Keep food transportation vehicles clean

46
Chapter 7 Keeping Food Safe in Storage

• Types of Storage
• Refrigeration
• Deep Chilling - short periods of time
• Freezer Storage
• Dry Storage

47
Chapter 7 Keeping Food Safe in Storage

• Refrigeration
• Raw foods below Ready-to-eat foods
• air circulation - no overloading- keep the door
  closed
• the lower the product temperature, the longer the
  shelf life (define)
• Each type of refrigerator serve one purpose
• Temperature- 40 or below , specifics see page
  121, use a hanging thermometer

48
Chapter 7 Keeping Food Safe in Storage

• Deep Chilling
• increase shelf life by storing certain foods for
  a short time period at temperatures of 26 to 32 F
• poultry, meat, and seafood are examples
• Freezer storage
• should not be used to freeze chilled foods
• temperatures at 0 F or below
• food quality may deteriorate over time

49
Chapter 7 Keeping Food Safe in Storage

• Freezer Storage continued
• only frozen or pre-chilled foods should be put
  into the freezer
• FIFO
• Defrosting Reach-in Freezers
• Visible thermometer Air Flow
• Wrap or package in moisture-proof material or
  containers

50
Chapter 7 Keeping Food Safe in Storage

• Dry Storage
• Temperatures of 60 to 70 F (50 F is ideal)
• Relative humidity of 50 to 60 percent
• Thermometer and Hygrometer
• FIFO, tightly covered containers
• Clean up spills immediately, nothing on floor
• Do not store trash or garbage cans in food
  storage area

51
Chapter 7 Keeping Food Safe in Storage

• Storage of Specific Items
• See Appendixes C and D
• Meat - note processed meats should not be frozen
  unless delivered frozen
• Poultry is more perishable than meat, should be
  used within 3 days of receipt
• Do not wash eggs
• Only crushed or flaked ice should be used for fish

52
Chapter 7 Keeping Food Safe in Storage

• Storage of Specific Items cont.
• Dairy products- absorb odors
• Fruits most kept best in refrigerator except for
  apples, avocados, bananas, and pears
• USDA recommends citrus fruits at 60 to 70 F
• Vegetables 40- 45 F , humidity 85-95
• Potatoes, sweet potatoes, eggplants, rutabagas,
  mature onions, and hard-rind squash at 60 F

53
Chapter 7 Keeping Food Safe in Storage

• Modified Atmosphere Packaged Foods
• Vacuum Packaging 38 F or below- shelf life
• Sous Vide - sealed then cooked - FDA license-
  product specific temp. - 32 to 38 F
• New-Generation Foods- store below 40 F
• Canned Goods 50 to 70 F, 50 to 60 RH
• Clean cans, see Appendix E
• Baking Supplies Grain Products

54
Chapter 7 Keeping Food Safe in Storage

• Summary
• Refrigerators - walk-ins reach-ins - short term
• Freezers - hold foods for long-term
• Dry Storage key factors temperature,
  ventilation, absence of insects rodents, and
  dryness
• Case in point - Describe

55
Chapter 8 Protecting Food in Preparation and
Serving

• At this point in the flow of foods the greatest
  risk for contamination and temperature abuse
• Control time potentially hazardous foods remain
  in the Temperature Danger Zone
• Sanitary service of foods
• Protection of food in central kitchens and other
  units

56
Chapter 8 Protecting Food in Preparation and
Serving

• Time Temperature principle- exposure time adds
  up with each stage of handling and serving
• Thaw foods properly (freezing does not kill
  bacteria)
• Under refrigeration at less than 40 F
• Under potable running water at 70 F or below
• In a microwave

57
Chapter 8 Protecting Food in Preparation and
Serving

• Preparation and Cooking at the Correct
  Temperature - Cooking is a CCP
• Conventional cooking procedures cannot destroy
  bacterial spores nor inactivate their toxins
• Temperatures reached without an interruption of
  the cooking process
• Check temp. before end of cooking process

58
Chapter 8 Protecting Food in Preparation and
Serving

• Avoid the accumulation of hazards
• Handling Batters and Breading
• pasteurized egg products
• small batches and thoroughly cook
• discard leftover breading or batter
• Preparing Eggs and Egg-based mixtures
• no pooling, use pasteurized for products that are
  not heated to 140 F or above

59
Chapter 8 Protecting Food in Preparation and
Serving

• Preparing protein salads and sandwiches
• Chill ingredients first
• small batches and refrigerate
• Serving Food in a Sanitary Manner
• Hand and utensil placement - kitchen and serving
  employees
• Holding hot foods - 140 F or above, stir, cover
• Reheat cooled foods to 165 F

60
Chapter 8 Protecting Food in Preparation and
Serving

• Self-Service Operations
• Food bars- use a clean plate each time
• no use of bare hands or eating in line
• product rotation - do not mix replacement items
  with items already on the food bar
• keep products out of the temp. danger zone
• Other Service Considerations -Dairy, packaged
  foods, bread, rolls, crackers

61
Chapter 8 Protecting Food in Preparation and
Serving

• Protecting previously prepared foods
• Cooling food safely - distance to center is the
  greatest influence on the cooling rate
• nature of food
• food containers and covering
• agitation or stirring
• type of refrigerator

62
Chapter 8 Protecting Food in Preparation and
Serving

• Cooling Methods
• Ice-Water bath with frequent stirring
• Shallow pans - product depth two inches
• Steam-jacketed kettles
• use thermometers cut foods into smaller pieces
• Never mix leftover foods with fresh foods
  reheat previously prepared foods more than once

63
Chapter 8 Protecting Food in Preparation and
Serving

• Protecting Food in Central Kitchens in Mobile,
  temporary, and vending units
• primary rules of sanitation and HACCP apply
• use containers and vehicles specifically designed
  for transportation purposes
• Temporary units - generally less than 14 days
• Availability of potable water
• Vending machines - automatic shut-off

64
Chapter 8 Protecting Food in Preparation and
Serving

• Ten rules of safe Foodhandling
• require strict personal hygiene
• ID all potentially hazardous foods on menu
• Use approved sources
• Use extreme care in storing and handling
• Keep raw foods separate from ready-to-eat
• Avoid cross-contamination

65
Chapter 8 Protecting Food in Preparation and
Serving

• Ten rules of safe food handling cont.
• Cook or heat-process food to recommended
  temperatures
• Store or hold foods below 40 F or above 140 F
• Heat leftovers quickly to an internal temperature
  of at least 165 F within 2 hours
• Rapidly cool cooked food in shallow pans in a
  refrigerator or ice water bath with agitation

66
Chapter 8 Protecting Food in Preparation and
Serving

• Summary
• Importance of Time and Temperature principle
• Customers can be a source of contamination
• Special precautions by operators of mobile units,
  temporary installations
• Ten rules of Safe Foodhandling
• Case in point

67
Class Summary

• Reviewed Ch. 5 Establishing Foodservice Safety
  System
• Ch. 6 Purchasing and Receiving Safe Food
• Ch. 7 Keeping Food Safe in Storage
• Highlighted Chapter 8 Protecting Food in
  Preparation and Serving
• Class Summary and Assignment

68
Assignment

• Review Chapters 6, 7 and 8 and your notes.
• Assignment for next class is to read Chapters 9
  and 10 of the Applied Foodservice Sanitation
  book.
• Assignment 3 Multiple Choice Questions are due
  on a Scantron on Wednesday