MANAGING A FOODSAFE KITCHEN

A Guide On Sanitation For Food Service Professionals

PART 1- PRODUCT KNOWLEDGE Introduction Purchasing Receiving and Storing Safe Foods Potentially Hazardous Foods

Food sanitation is more than just cleanliness. It includes all practices involved in food from risk of contamination, harmful bacteria, poisons and foreign bodies; preventing any bacteria from multiplying to an extent which would result in illness of consumers; and destroying ant harmful bacteria in the food by through cooking or processing.

Introduction

The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of foods during preparation and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.It ends with sanitary service o the customer.

Food contamination can be prevalent in the food service operation and food-borne illnesses are recognized as a major health problem today. These illnesses may be caused by toxins formed in the food prior to its consumption or infection caused bacteria carried by the food into the gastrointestinal system of a person.

Control of the microbiological quality of food must focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food depends on its condition when purchased and in time-temperature control during its storage , preparation and service. Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety.

The most important part of your job is to keep food safe.

REMEMBER:

Purchasing involves obtaining the necessary foods in the right quantity, of the best quality , at the right time, right place ,and for the most economical price. The best purchaser considers price, supply and demand , transportation and storage cost before pacing an order. Food can easily become contaminated during the various stages of the food flow purchasing, receiving, storing, preparation, holding, and service. Time and correct temperatures need to be monitored closely.

PURCHASING

Food hygiene means storing food safety and keeping premises, equipment and staff clean. A proper food-hygiene program followed in each flow of food will lead to the prevention of food poisoning.

RECEIVING AND STORING SAFE FOODS

Strict procedure should be followed when foods are received . When a delivery is made, it should be checked for both quality and quantity. Here are some general rules: 1. Check the color, texture, and smell of the delivered foods. 2. Be sure that the food is properly and securely packed. Be sure also that its packaging is not broken or tampered.

Checking Deliveries

3. Chilled, frozen and fresh foods, should be safe temperature at the time of delivery. 4. Check the date indicating the maximum period for which the food can be storedfoods which have to be stored at low temperatures and have a relatively short shelf life carry used-by dates. Frozen, canned, vacuum-packed goods and processed foods carry best-before dates ( before which date the food will retain its optimum condition.)

Also of major importance is constant control of food storage temperatures. 1. Dry Storage ( 30-70F or 1.1 to 21C) is meant for food with low perishability such as canned goods and grains like rice, spices, and cereals. Some dry goods such as nuts should be frozen as these contain oils that could turn rancid. Dry storage areas must be kept cool, dry and pestfree. Over stacking should be avoided for proper ventilation. Shelved should be slatted for the same reason. Food should not be stored on floors but on shelves at least six inches above the ground, away from the wall, in a cool, dry place away from pipes, condensation lines and refrigerator units.

Storage

Bread- can be stored for one day in a cool, dry, well-ventilated room. Cut loaves should be placed cut side down on breadboards with plastic wrap preventing drying. Bread that is stored for along period of time should be frozen. Freezing is suitable for all types of bread. Fresh , cool bread should be wrapped with moisture-resistant packaging and quickly frozen at 20F and stored at 36F. Directions for proper defrosting should be followed.

To reduced the risk of contamination, raw meat like poultry, fish, beef, and pork should be stored below and not above cooked as they could drip or splatter and cause contamination. Vegetables and fruits should also be stored above meat items.

FREEZER STORAGE ( 0F or 17.8C)

Keep frozen foods at 0F. 2. Keep all frozen foods tightly wrapped to prevent freezer burns. 3. Label and date all items.
1.

The right temperature for storing fresh raw meat is ideally 32 to -31 F. Always place fresh raw meat in single layers on trays with fat-side up. The trays must be covered with plastic wrap. Raw and cooked should never be stored on the same tray. Primal and sub-primal cuts may keep up to ten days.

Fresh meat

Refrigerator storage is meant for foods that are semi- perishable such as fruits and vegetables. Refrigerator storage does not inhibits but only retards microbial growth and reproduction. Do not overcrowd the refrigerator . Leave space between items so that air can circulate.

REFRIGERATOR STORAGE (32-40 OR 0-4.4 C)

Eggs should be stored refrigerated from 32 to 34 F at relative humidity of 85 to 90 percent. Such storage will preserved eggs for six to eight months. The storage time can be further increased if gas, such as ozone, carbon dioxide or both, is added to the air.

Eggs

During transport storage, vegetables are subject to deterioration. Valuable nutrients may be lost. Microorganisms speed up ripening and aging, which can lead spoilage. Fresh vegetables are living organisms. Therefore refrigeration is the most important. A temperature from 32 to 40 F slow down ripening and retards spoilage-causing agents. Fresh vegetables can be stored for short period of time under refrigeration.

Vegetables

The ideal storage temperature for cheese is 150 to 158 F at a relative humidity of 90-95 percent. For sanitary reasons, cheese should not covered with kitchen toweling. 1. CUT CHEESE- Cut cheese must be covered with plastic wrap to prevent discoloration and drying. Separate shelf space in the milk cooler is desirable.

Cheese

2. SOFT CHEESE- Soft cheese is kept in its original packaging. The ripening process can be slowed or hastened depending on the storage temperature. Never store soft cheese below 40 F.

3. Fresh cheese- Fresh cheese that are not packaged have limited shelf life. The imprinted date must be noted. Fresh cheese should be stored below 38 F.

12. Vulnerable food products made with high-risk foods and exposed to more handling including meat loaf, hamburger, salads ( pasta, coleslaw, and chicken, eggs, tuna salads) 13. Chinese and Mexican dishes, some baked goods and cream filling, French toast, quiches, meringue and eggnog.

1.

All dishes prepared with raw or undercooked eggs Eggs-based salad dressing Mayonnaise and its derivatives Floats

High-Risk Methods of Preparation

2. All dishes prepared raw or undercooked meat ,fish and poultry. 3. All foods prepared with the core temperature that does not 167 F Soft-boiled eggs Fried eggs, sunny-side up, poached eggs Scrambled eggs, runny omelets Butter sauces Butter cream with raw eggs

High risk foods are those which, under favorable conditions, support the growth of harmful bacteria and are intended for consumption without treatment like cooking which would destroy such organisms. These foods are usually high in proteins. Unfortunately contaminated foods usually look, taste and smell completely normal. Examples include:

POTENTIALLY HAZARDOUS FOODS

Raw meat All cooked meat and poultry Cooked meat products with saucers and stocks and especially with tomatoes. 4. Dairy products like milk, cream and cheese , ice cream , and yoghurt. 5. Cooked eggs and products made from eggs, like mayonnaise. 6. Cooked shellfish and other seafoods 7. Cooked rice and beans 8. Baked or boiled potatoes. 9. Desserts consisting of eggs and milk. 10. Gravies 11. Stuffing for meat and poultry
1. 2. 3.

PART 2 DEVELOPING A FOOD-SAFE PRODUCTION SYSYTEM

PART 2 Food Sanitation A. Fundamentals in Microbiology B. Food-borne Illnesses C. Protections against Bacteria D. Personal Hygiene E. Proper Food Handling F. Cleaning and Sanitizing

Hazard Analysis Critical Control Points ( HACCP) A. The Use of HACCP as a Food Safety Management System B. Common HACCP Terms C. Determining Risk Factors in Flow of Food D. Food Flow Control Points E. Food Flow Considerations

Applying HACCP Control Procedures in Food Production The Menu: Primary Control System A. Basic Stocks and Soup B. Sauces and Dressing C. Appetizers D. Salads E. Sandwiches F. Rice and Pasta G. Main Dishes H. Vegetables I. Desserts

2: DEVELOPING A FOOD- SAFE PRODUCTION SYSTEM

PART

FOOD SANITATION

A. FUNDAMENTALS IN MICROBIOLOGY - BACTERIA, which are not usually visible to the human eye, cause most food- borne illnesses. - These microorganisms can be harmless, beneficial, or very dangerous to human being. - During all phases of food production, harmful microorganisms can be transmitted from food to human or humans to food.

KINDS OF BACTERIA - Bacteria are almost everywhere. In the air , our skin and hair, in our nose and mouth, in our intestinal tract, in our food, on kitchen equipment, in garden soil, and in water.

Kinds of Bacteria 1. BENEFICIAL BACTERIA- These bacteria are helpful to us. They are also required in the production of certain food, including yoghurt, sour cream, cheese, sauerkraut, vinegar and sausages. They can enhance the flavor of butter, yoghurt, and cheese. Bacteria are also used in the production of certain medicines and drugs.

2. UNDESIRABLE BACTERIA- These are bacteria that are responsible for food spoilage. They cause souring, putrefying, and decomposition. These bacteria may or may not cause diseases. They manifest their presence by means of sour odors, sticky, or slimy surfaces and discolorations.

3. DISEASE- CAUSING BACTERIA OR PATYHOGENS - These are bacteria that cause most of the food- borne illnesses. Bacteria cause more than 90 percent of all food- borne illnesses, but only about 4 percent of identified bacteria are pathogenic. - Bacteria can cause sickness either through ingestion of the harmful bacteria themselves or through the toxins they produce as waste.

Some diseases which can be transmitted through food are tuberculosis, diphtheria, food poisoning, typhoid fever, amoebic dysentery an detected diarrhea. - Pathogens do not necessarily leave detectable odors or tastes in food so you can tell if they are already in the food by just smelling, tasting, or looking at it.
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REMEMBER: - The only way to protect against pathogenic bacteria is by proper hygiene and sanitary food handling and storage technique. - Flies, roaches, rats and mice can also spread pathogenic bacteria. When they can stand or walk on food, they transfer bacteria from their bodies to the food. Anyone eating such kind of food may contract the disease these pests carry in their bodies.

GROWTH OF BACTERIA - If the bacteria are given food, water, time, and warm temperature, they will grow and multiply.
FOOD- Bacteria prefer high-protein foods. These include meat, poultry, fish, dairy products, and eggs as well as some grains and vegetables.

PH LEVEL: - This stands for potential for hydrogen, referring to how acid or alkaline a substance is. The scale ranges from 0 ( strong acidic) to 14 ( strong alkaline ). - A pH of 7 is neutral. Pure water is neutral. In general, diseaseproducing bacteria like a neutral environment, neither too acidic or nor too alkaline. Tomatoes , lemons, and fruits are examples of acid foods. Soda crackers and egg whites are examples of alkaline foods.

TIME- The longer food is left at dangerous temperature, the more time the bacteria will have to multiply. Highly perishable foods should not remain in the temperature danger zone for more than 4 hours during the entire handling process.

TEMPERATURE- The temperature danger zone for potentially hazardous foods is 40-140F.

OXYGEN- Some bacteria require oxygen to grow ( aerobic bacteria), while others require no oxygen ( an aerobic bacteria) However most of the bacteria that cause food- borne illnesses can either grow with or without oxygen ( facultative bacteria)

MOISTURE- Bacteria needs water or moisture to multiply. Dry foods will not support bacterial growth. A moist food may be safe if its moisture is bound by sugar or salt because these ingredients make the bacteria unable to use the moisture present.

B. FOOD- BORNE ILLNESSES Food borne illnesses is a disease that is carried or transmitted to people by food. Pathogenic bacteria cause one of the two types of food borne illnesses. 1. Food infection caused by bacteria that get into the intestinal system and attack the body. 2. Food poisoning or intoxicationcaused by poisons/ toxins that the bacteria produce while they are growing in the food. It is a poisons/toxins , not the bacteria themselves, that cause the disease.
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 FOOD

INFECTION Approximately 80 % of all bacteria food borne illnesses are due to food infections. Salmonella and clostridium are the most common culprits.

 SALMONELLA

- The food infection caused by salmonella bacteria exhibits symptoms that are similar to those of staph poisoning though the disease may last longer. Most poultry carry these bacteria.

Sources of bacteria : contaminated meat and poultry, fecal contamination by food workers Food usually involved : meat, eggs and poultry staffing, gravies, raw foods, shell fish from polluted waters. Symptoms : This infection causes nausea, vomiting, headaches, aching bones and high fever. A serious infection in very young children and the elderly can lead to death. Salmonella bacteria do not produce toxins in food. Instead the toxin in salmonella is released during the bodys digestive process.

 Prevention

: Control measures include cooking food adequately and observing rules of good hygiene and cleanliness. The temperature at the center of meat and poultry during cooking needs to reach 158-167F to kill salmonella. The safest way of checking is ti use a temperature probe.

CLOSTRIDIUM PERFRINGENS Source of bacteria: Clostridium perfringens occur in the soil, dust and water and carried in the intestines of animals and people. The bacteria grow rapidly when there is no oxygen present in the center of a rolled meat or in cooked meat held at room temperature before being served or left to cool before being stored. Food usually involved : meat and poultry reheated or unrefrigerated gravies and sauces.

Symptoms : Symptoms are mild and the duration of the illness is usually one day. Nausea, cramps, abdominal pain, and diarrhea mark this illness. The bacteria are hard to destroy because cooking temperatures do not always kill them. Prevention : Keep foods hot ( above 140F). Control measures include storing the leftover cooked foods immediately, serving the cooked meats as soon they are cooked, reheating foods to 167F or higher within two hours, and holding cooked foods during display at 140F or higher.

FOOD POISONING The 10 main reasons for food poisoning are the following: A. Factors leading to bacterial growth Improper cooling Improper hot holding Long delay between preparation and serving Use of leftovers

B. Factors leading to food contamination Contaminated raw ingredients Cross- contamination Inadequate cleaning equipment Infected food handlers.

STAPHYLOCOCCAL FOOD POISONING ( STAPH) -Staphylococcal food poisoning is caused by toxins produced in food by the bacterium . Staphylococcal poisoning includes pathogens that infect sores, cuts, rashes, and boils. - They are all present in the mouth and nasal passages. - They contaminate food by direct contact or through sneezing and coughing. - Under favorable condition ( warmth) , they multiply quickly. As they multiply and die, they leave behind a toxins that is higher heat resistants.

Sources of bacteria: usually food workers. Food usually involved: custards and dessert made with dairy products, potato salad, protein salad, ham, many other highprotein foods. Symptoms: Eating food contaminated with staphylococcus toxin can cause nausea, vomiting, diarrhea and abdominal cramps within one to seven hours. Serious poisoning can lead to death. Prevention : Observe good hygiene and sanitary work habits. Do not handle foods if you have an illness or infection. Clean and sanitize all equipment. Do not allow animals in the food establishment, especially cats and dogs. This bacteria are killed under proper cooking conditions, but the toxins they produce may be highly heat resistant.

BOTULISM -Botulism is caused by toxins produced by the bacterium Clostridium botulinum, a spore-forming organism that can multiply only in the absence of oxygen, as in canned goods. It does not grow in high- acid foods. Boling can destroy the toxin ( 212F).

Source of bacteria: soil on vegetables and other foods. Foods usually involved : homecanned, low acid vegetables. Symptoms : vomiting, abdominal cramps, headaches, double vision and progressive paralysis. Prevention : Do not buy canned foods that are swollen or which show signs of internal pressure.

ESCHERICHIA COLI This bacterium causes severe illness, either as an intoxication or an infection. Sources of bacteria : Food poisoning is primarily caused by fecal contamination. E coli lives in intestinal tracts of humans and some animals, especially cattle. Food service workers can cause the illness by not washing their hands after using the restroom

Food usually involved : raw or undercooked red meat, unpasteurized dairy products, sometimes fish from contaminated water, prepared foods such as mashed potatoes and cream pies. Symptoms : intestinal inflammation and bloody diarrhea. Prevention : Cook foods, including red meat, thoroughly; avoid crosscontamination; practice good hygiene.

OTHER FOOD INFECTION

HEPATITIS A ( Hepatitis A Virus ) - Source of contamination : human fecal contamination via water or direct contact. - Food usually involved : raw or undercooked shellfish, sandwiches, salads or any food contaminated by an infected person. - Symptoms: fever, weakness, nausea, discomfort, often jaundice.

TRICHINOSIS This disease is often taken for the flu at first, but it can last for a year or more. It is caused by a tiny worm that becomes embedded in the muscles. Source of contamination : infected pork products that are unprocessed. Food usually involved : pork products Symptoms : muscle pains, swollen eyelids, fever, sometimes death. Prevention : Cook all pork products to an internal temperature of at least 150 F.

CHEMICAL POISONING AND OTHER ISSUESON FOOD SAFETY. - Chemical hazards include cleaning supplies and poisonous metals that are absorbed by food from improper equipment. Examples include cleaning compounds, polishing compounds and insecticides. - Pesticides used on crops to control insect damage or insecticides in your food-service operation to kill roaches and unwanted insects ca if used in be harmful if used in excessively high amounts. - Poisoning due to pesticides is usually a result of careless, mislabeling and poor housekeeping.

PHYSICAL CONTAMINATION - Physical contamination can occur when subjects such as broken glass or packing materials accidentally get into food. - Physical Contamination is the contamination of food with objects that may not be toxic but may cause injury or discomfort. - Examples include pieces of glass from broken container, metal shavings from an improperly opened can, stoned from poorly washed vegetables, insects or insects parts, and hair. - Proper food handling is necessary to avoid physical contamination.

CROSS CONTAMINATION - Cross- contamination is the transfer of harmful microorganisms to safe, ready- to eat food by hand, equipment, and utensils while storing, preparing, cooking or serving food.a

FOOD IS CONTAMINATED AS A RESULT OF: Food handlers with poor personal hygiene whose hands are not washed in between preparing different types of food after touching any sources of bacteria like nose, mouth, hair, contaminated equipment and pets. Contaminated raw food or ingredients. Contaminated kitchen utensils like chopping boards and knives; using the same utensils for preparing two or more different foods.

The contaminate food remains in a favorable state for growth of the bacteria or virus as a result of : 1. Improper Cooling 2. Advance preparation 3. Inadequate reheating 4. Improper hot holding 5. Improper thawing