Sanitation In an Industrial Kitchen

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Sanitation In an Industrial Kitchen

• Student Need-to-know Information

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Role of the Public Health Inspector

• They are employed by
• your local health unit to
• inspect food premises
• examine records
• close a food premise
• investigate complaints
• educate people
• other public health matters

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Disclosure Signs
Premises awaiting First FoodCheck Peel Inspection
Premises in substantial Compliance with the Food
Premises Regulation
Minor non-compliance Reinspection at
next Scheduled inspection
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Disclosure Signs
Significant non-compliance With the Food Premises
Regulation Threat to food safety
with reinspection within 72 hours
Immediate health hazard observed in
the premises. Reinspection on a daily basis
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MICROORGANISMS NEED

• Food
• Hazardous protein moist
• Non-Hazardous low in protein, dry, high acid
• Temperature
• Danger Zone
• Time
• Bacteria double every 10 20 minutes.
• Maximum amount of time in the danger zone is 2
  hours.

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SAFE FOOD TEMPERATURES
74oC (165oF) Cooking /Temperature
60oC (140oF) Hot Holding Temperature
DANGER ZONE 4oC (40oF) to 60oC (140oF)
Max. time in Danger Zone 2 hrs
4oC (40oF) Refrigerator Temp.
-18oC (0oF) Freezer Temperature
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How does time affect bacteria?
Bacteria double in number every 10 to 20 minutes
in the temperature danger zone.
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CROSS CONTAMINATION

• Cross contamination means something that is
  already contaminated transfers that contamination
  to a food
• This can happen in 3 ways
• 1) food to food cross contamination 2)
  equipment to food cross contamination
• 3) people to food cross contamination

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PREVENTING CROSS-CONTAMINATION

• Prevent food-to-food
• cross contamination by
• storing food correctly
• Prevent equipment-to-food cross contamination by
  cleaning and sanitizing
• Prevent people to food cross-contamination by
• practicing good hygiene

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The Greatest Reason for Foodborne Illness is

• UNSAFE FOOD TEMPERATURES

• Other causes of
• foodborne illness
• Cross contamination
• Poor hygiene
• Improper cleaning sanitizing of food contact
  surfaces

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INTERNAL COOKING TEMPERATURES

• How do you know when
• meat poultry are cooked?
• The safest way to know when meat and poultry
  are cooked
• is by checking the
• internal temperature .

• Food can look done but not have reached a
  
• hot enough temperature to kill
  bacteria.

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Safe Ways to Defrost Potentially Hazardous Foods
Microwave
Cold running water
Refrigerator
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REHEATING/HOT HOLDING

• Reheat food to its original cooking temperature
  as quickly as possible, then keep in a hot
  holding unit at 60C or hotter

• Remember to keep
• hot foods hot!
• At 60C or hotter

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COOLING

• Cool foods as quickly as possible by
• Cooling smaller batches
• Using shallower aluminum
• or stainless steel pans
• Ice baths
• Remember to keep cold
• foods cold!
• at 4C or colder

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REVIEW QUESTIONS

• What temperature is the danger zone?

• 4C - 60C

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• What do microorganisms need
• to live and grow?

1. Food
2. Warm temperatures
3. Time

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• What type of law is the
• Food Premises Regulations?

• Provincial

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• What do you use this to check the internal
  temperature of food?

• An internal probe thermometer.

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RECEIVING

• Food must be from government inspected sources
• Keep receipts
• Check all deliveries for
• signs of spoilage, damage,
• dirt, insects and rodents
• Check the temperature of hazardous foods

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MILK and DAIRY PRODUCTS

• All milk and milk products must be pasteurized,
  which means it has been heated to kill pathogens

• Milk must be delivered at a temperature of 4C
  or colder and well before the best before date

• Creamers and milkettes must be kept refrigerated.

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EGG and EGG PRODUCTS

• Eggs must be clean,
• uncracked, grade A and
• received refrigerated
• at 4C or less
• They must be delivered well before the use by or
  best before date

• Ungraded and cracked eggs are not permitted in
  food service establishments because they are a
  source of salmonella

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DRY STORAGE

• Dried fruits, cereals, grains, sugar, flour and
  rice must be received in dry, unbroken packaging
• Check for dampness, mould, holes and tears in
  packaging

• Foods in dry storage must be
• - kept covered to prevent contamination
• - stored in its original, unopened container
• - stored in a clean, covered, labelled container

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SAFE STORAGE

• Practice the FIFO method
• of stock rotation
• First In First Out
• Dry foods must also be
• stored food 15cm off the floor,
• because
• 1. it is the law
• 2. makes it easier to clean the floor
• 3. makes it easier to see insects and
  
• rodents

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HACCP

• H azard
• A nalysis
• C ritical
• C ontrol
• P oint

• A food safety inspection system that review all
  food handling process in a food business. Also
  called an audit.
• Purpose
• -Identify poor food handling processes
• -Make corrections to the processes
• Goal
• -Prevent foodborne illness
• -Make the safest food possible

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HACCP cont

• The HACCP system breaks a recipe into steps from
  receiving to service
• Identifies critical control points
• Sets food safety standards and corrective actions
  for each step in the recipe
• Helps to find problems, correct problems and
  educate staff

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PERSONAL HYGIENE

• Remember the safest way to prevent people-to-food
  cross contamination is to practice good personal
  hygiene
• Practice hand washing in a separate hand washing
  basin
• If you are sick, do not work with food

• Avoid coughing near food, smoking near food,
  putting fingers in mouth, nose, hair sneezing
  near food, scratching chewing gum

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CLEANING SANITIZING

• For sanitizing surfaces, cutting boards,
  equipment and dishcloths
• add 5ml of bleach to 750ml of water
• Replace wiping cloths and sponges on a regular
  basis
• Mix a fresh batch of sanitizing solution each day
• Put in a labeled spray bottle for easy use

• Post a cleaning schedule
• What is to be cleaned
• When it is to be cleaned
• Who is responsible
• What to use
• How to clean and sanitize

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DISHWASHING

• When using a mechanical dishwasher
• Wash temperature is
• 60o C - 71o C (140o F-160o F)
• Sanitizing Rinse temperatureHigh temperature
  dishwasher is 82o C (180o F) for at least 10
  seconds. Hot water is used for the sanitizing
  rinse.Low temperature dishwasher is 24o C (75o
  F) for at least 45 seconds. Chemicals are added.

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DISHWASHING BY HANDUSING A 3-COMPARTMENT SINK
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SANITIZE IN THE 3rd SINK FOR AT LEAST 45sec

• Use clean hot water at least 77o C (170o F)
• OR
• Chlorine bleach
• at least 100 ppm
• OR
• Quaternary ammonium (quats) at least 200 ppm
• OR
• Iodine at least 25 ppm

Bleach
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WASHING POTS AND PANS IN A 2-COMPARTMENT SINK
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REVIEW QUESTIONS

• Why do we store food 15cm above
• the floor?

• It is the law
• Makes it easier to clean the floor
• Makes it easier to see insects and rodents

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REVIEW QUESTIONS

• What does HACCP stand for?

• Hazard
• Analysis
• Critical
• Control
• Point

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• What does FIFO stand for?

• First In First Out

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• Any Questions?