ProStart Chapter 2 Year One

1
ProStart Chapter 2Year One

• Preparing and Serving Safe Food

2
Foodborne Illness

• Illness carried or transmitted to
• people by food.
• Outbreak 2 or more people get sick
• after eating the same food.

3
Impact on Restaurant

• Loss of customers and sales
• Loss of prestige and reputation
• Negative media exposure
• Legal suits resulting in lawyer court costs
• Increased insurance premiums
• Lowered employee morale
• Employee absenteeism
• Staff retraining

4
Microorganisms

• Living, single-celled, organisms that cause food
  spoilage and illness and can be transferred from
  hands and surfaces to other food and surfaces.

5
Microorganisms

• Bacteria multiply rapidly in food, produce
  toxins in foods.
• Virus do not grow in food, but transported on
  food.
• Parasites organisms that need to live inside a
  host to survive.
• Fungi molds are highly adaptable organisms that
  grow quickly. Yeast is a type of fungus that
  needs sugar and moisture to survive.
• Toxins carried by some fish.

6
FATTOMBarriers to Bacterial Growth
F Food A Acidity High Acidity Good T Temperature 41-135 Danger Zone
T Time 4 hours O Oxygen Most Need It M Moisture
7
Potentially Hazardous Foods
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Other Hazards?

• Chemical- Cleaning supplies, pesticides, metal
  poisoning (acid and lead, copper, brass or zinc)
• Physical- Glass, metal shavings, toothpicks,
  staples, jewelry, pastry brushes

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Best way to keep food safe

• Personal
• Hygiene

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How do Food Handlers Contaminate Food??

• Having a foodborne illness
• Having wounds
• Having contact with a person who is ill
• Touching hair, face, body
• Touching anything that may contaminate their
  hands
• Having symptoms of illness
• Eating, drinking, smoking or chewing gum while
  preparing or serving food

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Proper Hand Washing TechniquesWatch this

• http//www.webmd.com/video/dirty-truth-handwashing

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Cross Contamination

• When microorganisms are transferred from one
  surface to another. 5
• Prevention
• Sanitize workstation, cutting
• boards and utensils.
• 2. Dont allow ready-to-eat food to
• touch surfaces that have touched
• raw meat, seafood poultry.
• 3. If using the same table to prep raw and ready
  to eat food SANITIZE between each product.

13
FIFO

• When storing Food
• First In
• First Out

14
HACCP

• Hazard Analysis Critical Control Point

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The Seven HACCP Principles

• 1. Assess hazards (recipes, employee process,
  temperatures, customers, suppliers, size of
  operation, employees) Flow of Food every step
  of the way
• 2. Identify critical control points (prevent
  contamination, prevent contaminants from
  surviving, prevent further growth of
  contaminants)
• 3. Set up procedures for CCP observe and
  measure, wash hands, wash surfaces, cook
  thoroughly, hold food above 135, cool food
  rapidly, reheat properly.
• 4. Monitor CCP who and how often
• Take corrective action heat food, throw out,
  reject
• shipment
• Verify that the system works check logs,
• observe employees
• Establish procedures for record keeping and
• documentation

16
Clean vs. Sanitary
Free of visible soil, such as dirt, dust and food waste. Reducing the number of microorganisms on a clean surface to safe levels.