Good Personal

Hygiene/Health
Procedures
Tuesday, September 23
Define Terms PP 160 - 166
Bacteria
Foodborne Illness
Pathogens
Campylobacter
E. Coli
Food Poisoning
Incubate
Norwalk virus
Salmonella

Botulism
Cross Contamination
Direct Contamination


When dining in a restaurant, you probably take for
granted the safety of the food preparation, handling,
and storage. Most of the time, this trust is well-
founded, because the local health departments
mandatory inspections process makes sure all
restaurants follow established guidelines.
What are some of the basic things that restaurant
employees have to do to ensure the food safety?

Physical Hazards
Are foreign objects, usually large enough to
see or feel while you are eating. They are
usually responsible for injuries, such are
chipped tooth.
A hair
A piece of packaging
A piece of metal
A piece of glass
Chemical Hazards
Example Cleaning products, bug sprays,
food additives, and fertilizers.

Symptoms from eating chemically
contaminated food can often be felt
immediately, can include hives, swelling of
the lips, tongue, and mouth, difficulty
breathing or wheezing.
Common Illnesses Caused by
Foodborne Hazards
Campylobacter a bacterial pathogen. Lives in the
intestines of healthy birds and raw poultry. Symptoms
fever, diarrhea, and abdominal cramps.
Salmonella bacterium in the intestines of birds, reptiles
and mammals and raw eggs. Symptoms fever, diarrhea
and abdominal cramps.
E, Coli bacterial pathogen found in cattle. Humans
usually get from cattle feces. Symptoms severe and
bloody diarrhea, and painful abdominal cramps.
Norwalk Virus very common, but rarely diagnosed.
Symptoms vomiting, diarrhea. Spreads easily.
Personal Hygiene
Wear clean clothes and cover them with clean
apron.
Remove dangling jewelry, roll up long sleeves.
Tie back hair.
Wash hands, wear rubber or plastic gloves if you
have an open would on your hand.
Do not sneeze or cough into the food.
DO NOT TOUCH YOUR FACE, HAIR OR ANY
OTHER PART OF YOUR BODY WHILE
WORKING WITH FOOD.
When working in a kitchen
environment, you should wash
your ;hands at the following
times
Arrive at work or return after a br eak
After using the restroom
After you sneeze or cough
After touching face, hair or clothing
After you eat, drink or smoke
Before handling food
After handling garbage
After touching raw meat, poultry, or fish
Attire that Promotes Food Safety
Hairnets
Disposable gloves
Proper Food Temperatures
The most important factor in food safety
Water boils at 100 Celsius or 212
Fahrenheit.

Storing Food
Refrigerator should be 35 to 40 degrees
Different spots in the home refrigerator have very different
temperature
The door, store only items that do not spoil when warmer than 41
degrees. Ex. Butter, sodas, ketchup, mustard
Coldest area is near the bottom. Store all meats on shelf but not in
drawer.
Fresh herbs do better in warmer temps, so store on top shelf or outside
refrig. If kitchen is below 70 degrees.
Use drawers at the bottom to store most produce
DO NOT store tomatoes or tropical fruits (bananas, pineapples, citrus)
in refrigerator.
Thawing Frozen Foods
Best way to thaw is in the refrigerator
Next place in cold water or under running
cold water
Microwave for small portions
Food Handling Guidelines
Cook food to the proper internal temperature or
until thoroughly cooked.
When microwaving, take steps to ensure even,
thorough cooking.
Do not leave food out more than two hours at
room temperature or more than one hour if the
temperature is above 90 F.
Do not add more food to a serving dish of food
that has been out for a while. Instead, use a clean
dish.
Thawing Food Safely
Place food in the refrigerator where it will
thaw slowly. Be sure packages of thawing
food do not leak onto other foods.
For faster thawing, put the package in a
watertight plastic bag and submerge it in
cold water. Change the water every 30
minutes. The cold slows down the growth
of bacteria as the food thaws.
Using The Microwave for Thawing
Use a microwave for quick, safe defrosting.
Follow the manufacturers directions.
Foods thawed this way should be cooked
immediately.