FOOD SAFETY

Reducing the risk of making yourself and others

sick through food production

76 million food borne illnesses are

reported each year.

300,000 people are hospitalized each

year

5,000 people die each year

FOOD SAFETY &

SANITATION
This is what happens when a fly lands on your
food.

Flies can not eat solid food, so to soften it up

they vomit on it. Then they stamp the vomit
until its a liquid. When its good and runny,
they suck it all back again, probably dropping
some excrement at the same time.

Importance of Food Safety &

Sanitation

Lack of proper food safety & sanitation

can cause:

Loss of customers & sales

Loss of prestige & reputation
Lawsuits resulting in court fees
Increased insurance premiums
Lowered employee morale / absenteeism
Need for retraining

Cross-Contamination

Definition: The spread of harmful

germs from one surface to another, or
to food
Can be prevented by

proper sanitary practices

Proper Hand washing
Using clean utensils
Sanitizing between tasks
Isolation of workstations is important when
preparing potentially hazardous food

HAND WASHING

How often:
Every time you change tasks,
handle garbage, use the restroom, sneeze,
cough, or handle $

Using gloves is mandatory with any nonwrapped food item (chips vs. sandwich).
Gloves must be changed between all situations
stated above.

Cleaning vs. Sanitizing

Cleaning
Free of visible soil,
dirt, dust or food
waste

Sanitizing
Process of
reducing the
number of
microorganisms,
bacteria on a
clean surface to
safe levels
Some type of
cleaning solution

Food Hazards

Biological Hazards - Danger to food

safety caused by disease-causing microorganisms
Chemical Hazards Danger to food
safety caused by cleaners, pesticides
and other chemicals
Physical Hazards Danger to food
safety caused by glass, metal & other
physical particles

Bacteria

Can multiply rapidly to diseasecausing levels at favorable temps.

70 to 125
Can produce toxins in food that
can poison humans when the food
is eaten
Cause most food borne illnesses

Viruses

Do not grow in food, but can be

transported by food items.
Transported by many food items,
including ice & water.

Parasites

Live inside a host to survive

Can cause people to become
infected if they eat raw or
undercooked meat.

Fungi

Molds: Cause illnesses, infections,

and allergies
Yeast: spoils food

FAT-TOM

(conditions that favor the growth of

most food borne organisms)

FOOD
ACIDITY (ph scale)
TIME
TEMPERATURE (danger zone)
OXYGEN (vacuum packed)
MOISTURE

SANITIZING

Why is sanitization so important?

Kills germs
Prevents Cross-Contamination
Bleach Bath
1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in
separate container, air dry in drying rack

FOOD STORAGE

Properly Stored Food:

Top Rack: ready to heat & serve

Middle Rack: Veggies, other food to be cooked
Bottom Rack: Raw meats
Food needs to be kept at 45 degrees or lower
when refrigerated.
When cooling food they go: ice bath or smaller
containers until they reach 45 degrees

FOOD TEMPERATURES

DANGER ZONE IS: 45- 140

Safe Cooking Temperatures

Reheating Foods: 165 degrees
Ground Meats: 155 degrees
Pork: 150 degrees
Seafood= 145
Poultry= 165

Food must be kept below 45 degrees OR

Above 140 degrees.

COOLING

3 ways to cool/ thaw food

1. In the refrigerator
2. Ice bath- must be changed every 30
minutes
3. Microwave

REHEATING FOODS

All food must be reheated to 165

degrees within one hour
Two hours after a food is served, it
must begin the process of getting to
below 45 degrees

COOL STUFF

Health Card Information

http://www.snohd.org/snoEnvHealth/fl
e/fdwrkr.htm
http://www.snohd.org/snoEnvHealth/fl
e/closures/about.htm

Temperature Danger
Zone

Thawing
Storing
Cooling
Reheating
Potentially Dangerous Foods
Hand washing

5 dirtiest foods:

http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/
http://www.youtube.com/watch?v=Iz4SjUBiqkc