Sanitation & Safety Flashcards
Provisions
Store knives safely (slotted containers)
Integrated pest management
USDA Food Safety and Inspection Service (FSIS)
Wholesome Meat and Poultry Act: inspects all meat and poultry at the time of slaughter and of processed products during production used in interstate intrastate and foreign commerce
Dept. of Health and Human Services
Public Health Service: concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machines and restaurants
contaminated shellfish transmit hepatitis
Milk Ordinance code - requires pasteurization of milk
FDA Center for Food Safety and Applied Nutrition (CFSAN)
Food, Drug, Cosmetic Act: covers all interstate (domestic and imported) food EXCEPT meal, fish, poultry and eggs (although it does with egg substitutes)
FDA formulates mandatory standards
Standard of identity: defines what a product must be to be called by a certain name (mayonnaise)
Standard of quality: specifies minimum quality below which foods must not fall (fruit)
Standard of fill of containers: protects against deception through use of containers that appear to hold more than they do (called goods)
FDA food labels
Imitation: often nutritionally inferior, may cost less, taste the same
Substitute: nutritionally equal or superior in some ways and inferior in others
FDA Nutrition Labeling and Education Act
low calories: no more than 40 cal / serving
low fat: 3 g or less per serving
low sodium: no more than 140 mg / serving
Labels based on 2k diet
Included on label: total fat sat fat trans fat chol sodium total carb diet fiber sugars protein
Staphylococcus aureus (intoxication)
ONSET: 1-7 hours after ingestion
SYMPTOMS: NO FEVER, nausea, vomiting, pain, diarrhea
SOURCES: humans (nose, hands, intestines, cuts, sores), reheated foods, high protein, meat, poultry, eggs, milk products, stuffing, prepared salads
Clostridium botulinum (intoxication)
ONSET: 4-36 hours
SYMPTOMS: weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal
SOURCES: low acid foods, improperly canned foods, vacuum-packed, tightly-wrapped foods, root vegetables (soil)
Clostridium perfringens (intoxication)
ONSET: 8-18 hours
SYMPTOMS: nausea, vomiting, abdominal pain, diarrhea
SOURCES: improperly cooked or reheated foods, cooled slowly and reheated foods, “cafeteria bug”, meats, soups, gravies, stews, casseroles
Bacillus cereus (intoxication)
ONSET: 30 min - 6 hours
SYMPTOMS: emetic (nausea, vomiting), diarrheal (watery diarrhea, cramps)
SOURCES: rice products, starchy foods, food mixtures like casseroles, sauces, puddings, soups, pastries, meats, milk, veg, fish
Salmonella (infection)
ONSET: 6-48 hours
SYMPTOMS: fever, nausea, chills, vomiting, headache
SOURCES: intestinal tracts of humans and animals, water, soil, low acid foods, meat and poultry, eggs, raw dairy, seafood, melons
Streptococcus (infection)
ONSET: 2-60 hours
SYMPTOMS: fever, diarrhea
SOURCES: poor hygiene, milk, eggs, potato salad, food help at room temp for hours
Listeria monocytogenes (infection)
ONSET: 2-30 days
SYMPTOMS: flu-like, encephalitis, meningitis
SOURCES: hot dogs, luncheon meats, cold cuts, coleslaw, raw milk and soft cheese
grows between 34-113F
High fatality in immunocompromised
Campylobacter jejuni (infection)
ONSET: 3-5 days
SYMPTOMS: abdominal pain, bloody diarrhea
SOURCES: raw of undercooked meat or poultry, raw milk, raw vegetables
Vibrio parahaemolyticus, vibrio vulnificus (infection)
ONSET: 16 hours
SYMPTOMS: fever, vomiting, cramps, diarrhea
SOURCES: raw or undercooked seafood
Shigella (infection)
ONSET: 12-50 hours
SYMPTOMS: bloody diarrhea, abdominal pain
SOURCES: chicken, tuna, potato salad, raw veg, watermelon
Escherichia coli (infection)
ONSET: 3-8 days
SYMPTOMS: bloody diarrhea, severe cramping
SOURCES: rare or raw ground beeef, uncooked fruits and veg, raw milk, unpasteurized apple juice
Can survive freezing, high acidity, can grow at refridg temps
Norovirus (infection)
ONSET: 24-48 hours
SYMPTOMS: nausea, diarrhea, vomiting
SOURCES: human contact, poor hygiene
Critical elements of food safety
Hand washing (20 seconds) and proper time and temperature
HACCP Hazard Analysis Critical Control Point
Identifies potential dangers for correction action, identifies food hazards, and high hazard jobs
Critical control points (CCP) where a loss in control would result in an unacceptable safety risk (numbers, time, temp)
Cleanability
floor drains, cantilever equipment (wall-mounted)
OSHA- Occupational safety and health act
minimum safety standards, record keeping of accidents and illnesses
Fire Safety
A- ordinary combustible materials, wood, paper bloth (triangle)
B- flammable liquids, gases, greases MOST FS (square)
C- live electrical fires (circle)
Fire extinguishers
multi-purpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc) can be used on ABC classes of fire (food service)
Chemical cleaning supplies
most common chemicals used in sanitizing surfaces that touch food- countertops, pots, pans
1) chlorine solution- 50-90 ppm- pH <8
2) iodine- 12.5-25 ppm- pH <5
3) quaternary ammonia- 150-400 ppm- pH 7
Kitchen flow chart
show steps the work must take, their sequence, the relation of working units to each other
Most common shapes for work area layout
1) straight line- best from a time and motion point
2) L shape
3) U shape
4) parallel and back-to-back parallel
Kitchen regulation
Main traffic area 60”
Equipment specifications
voluntary inspection of equipment (NSF, National Sanitation Foundation International)
voluntary inspection of electrical equipment (UL, Underwriter’s Laboratories)
Best material
stainless steel: durable, wears well
Finish (luster) of metals
numbered 1-7; higher numbers, higher polish, finish, luster
Dishwashing: 3 compartment sink
1) WASH 110-120 F
2) RINSE warm water
3) SANITIZE 170 F for at least 30 seconds, or use chemical solution for 1 min in lukewarm water (75 F)
Let pots and pans air dry
Dishwashing: mechanical
1) pre-rinse, pre-wash: 110-140 F
2) wash: 140-160 F (lower temperature leads to greasy dishes)
3) rinse: 170-180 F sanitizes, booster heater, add a drying agent to prevent water spots
4) air-dry 45 seconds
Dishwashing: low energy machine
save energy- no booster heater, water temp at 140 F
increase use of detergents, rinse aids, water, require longer drying time, bleach used to sanitize may stain silver, longer wash and rinse times may increase labor costs
Oven: convection
fan for circulation, even heat distribution, more quantity, lower temp (decrease 25-35 degrees) takes less time (10-15%)
Most energy efficient
Steam cooking
More energy efficient than electric gas
temperature rises as pressure rises (PSI of 15= temp 250F)
High pressure steamer
cooks small batches quickly
speed facilitates “batch cooking”- vegetables, locate next to serving line
Depreciation
means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
straight line depreciation- gives ANNUAL depreciation
value of equipment (cost)- salvage value / # of years of useful life
If a dishwasher costs $24k and has a useful life of 8 yrs, and a salvage value of 2.4k a depreciation expense of 2.7k would be claimed each year
Sustainability
sustainability of food and agriculture systems meets the needs of the present without compromising the ability to meet the needs of the future
