Sanitation & Safety in Culinary Operations Flashcards
is the protection of consumer health and
well-being by safeguarding to or from anything that can cause
harm.
Food Safety
It is the Act that Protect the public from foodborne and waterborne
illnesses and unsanitary, unwholesome, misbranded
or adulterated food
R. A 10611 Food Safety Act of 2013
Came from the Latin word sanitas, meaning “health”. It is
“the creations and maintenance of hygienic and healthful
conditions.
Sanitation
Those who work involves food are considered food
handlers. An employee, an owner, or anyone who works in a
food business where food is processed, prepared, stored,
distributed, or exposed for sale could compromise the
safety of food.
Food Handler
Are caused by biological or chemical
substances entering the body through
contaminated food or water. It is commonly
called “food poisoning”.
Foodborne Illnesses
means to maintain
the cleanliness of the human body
clothing to sustain overall health and
well-being.
Personal hygiene
● Taking a daily bath
● Practicing good oral hygiene
● Wearing clean uniform/clothes
● No wearing artificial nails or
finger polish
● Not wearing jewelry (except for
plain wedding band)
● Wearing effective hair restraints
Grooming and Dressing
must be given
every time there is a new
staff, a new piece of
equipment, or a new
supply introduced
because training is an
ongoing process
Training
TYPES OF HAZARDS
- Biological Hazards (microorganism)
- Physical Hazards (foregn objects)
- Chemical Hazards (chemicals you work with)
It is a process of removing food and other types of
soil from a surface, such as a dish, glass,etc.
Cleaning
FOUR CATEGORIES OF CLEANING AGENTS
- Detergents - They are used routinely to clean
tableware, surfaces and equipment. They can
penetrate soil quickly and soften it. - Solvent cleaners - They are used periodically on
surfaces where grease has burned on. They are
also called degreasers. - Acid cleaners - They are used for soils and mineral
deposits that cannot be removed by detergents. - Abrasive Cleaners - They are sued to remove dirt soil
that accumulated slowly and can hardly be removed by
detergents.
are capable of destroying
microorganisms, including bacteria that cause food
poisoning.
Sanitizer
is usually achieved using heat (steam,
hot water and hot air), or chemicals or a combination of
both methods.
Sanitizing
is used at (75’C or hotter) to
soak items for 2 minutes or more.
Hot water Sanitizing
are toxic, and residue must
be rinsed off. They include QACs (quaternary
ammonium compounds), chlorine release agents
(hypochlorites) and iodophors (iodine-based
compounds).
Chemical Sanitizer
should be located near the main kitchen and
receiving area.
Dry Storage
Dry Storage Temperature
10’C to 15’C (50’F to 59’F)
should be stored in the refrigerator at
temperatures of 2’C to 4’C (36’ to 39’F)
Dairy Products
temperature that rises above 18’C can make
the food discolored and lose vitamin content. Damage
cannot be corrected by lowering the temperature after the
temperature has risen.
Freezer Storage
Danger Zone Temperature
5°C to 60°C (41’F to 140’F)
- (____________)
Cool foods from 60’zc to 21’C within 2 hours and foods from
21’C to 5:C within 4 hours. Do not mx leftover food. - (__________)
Foods that are previously prepared must be reheated for at
least 73.9’C for 15 seconds within 2 hours and held above
60’C until served. Do not reheat foods in steam tables. - (____________)
It is physical process that results in the phase transition of
a substance -from a solid to a liquid.
- COOLING
- REHEATING
- THAWING
Types of thawing
- Refrigerator
- Cold water thawing
- Microwave thawing
- Thawing as part of the cooking process.
easiest method for
defrosting frozen food
Refrigerator Thawing
Raw food can be thawed under cold running
water at temperature of 21’C or lower. Make sure
that the frozen food item is in a watertight plastic
bag.
Cold Water Thawing
