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Chapter 2

Sanitation and Safety
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Chapter Objectives
1. Describe steps to prevent food poisoning
and food-borne diseases in the following
areas: personal hygiene; food handling
and storage techniques; cleaning and
sanitizing procedures; and pest control.
2. Identify safe workplace habits that
prevent injuries from the following: cuts,
burns, operation of machinery and
equipment, and lifting.
3. Identify safe workplace habits that
minimize the likelihood of fires and falls.

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U.S. Public Health identifies more than 40
diseases that can be transmitted through
food
Sanitation refers to the creation and
maintenance of conditions that prevent
food contamination or food-borne illness.
Contamination refers to the presence,
generally unintended, of harmful
organisms or substances.
Food Safety and Sanitation
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Food Hazards
Any substance that can cause
illness or injury is called a hazard.
There are three types of food
hazards:
Biological hazards
Chemical hazards
Physical hazards
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Pathogens
Microbiology is the study of tiny,
usually single-celled, organisms that
can only be seen under a
microscope. The four types that can
contaminate food are:
Bacteria
Viruses
Parasites
Fungi
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Direct Contamination
Several microorganisms, primarily
bacteria, parasites, viruses, and
fungi can cause biologically based
food-borne illness.
Bacteria are single-celled, are the
leading cause of food-borne illness.
Beneficial bacteria called
putrefactive are not a concern.
The dangerous ones are called
pathogenic.
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Types of Bacteria
Bacteria are everywhere - in the
ground, air, our food, on our skin,
and inside our bodies.
The classifications are:
Harmless bacteria
Beneficial Bacteria
Undesirable bacteria
Disease-causing bacteria, or pathogens
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Intoxications and Infections
Pathogenic bacteria can cause illness
in humans in three ways: by
intoxication, infection or toxin-
mediated infection
An example of intoxication is Botulism
Salmonella is an example of infection
Clostridium perfringens is an example of
toxin-mediated infection
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Bacterial Growth
Bacteria grow by a process called binary
fission. A single bacterium can grow to a
million in less than 6 hours - Yikes!
Conditions for growth:
Food
Moisture
Temperature
Acidity or alkalinity
Oxygen
Time
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The Temperature Danger Zone
The danger zone is 41 F (60 C) to
135 (57 C). Bacteria grow rapidly if
food (high protein) is held within these
temperatures
Simply keep hot food hot and cold
food cold at all times
Keep frozen foods frozen until use
Thaw food properly
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Water activity level: If a food has a
water activity level of 0.85% or more
it is considered potentially hazardous
The PH scale is 0-14. Bacteria prosper
in neutral environments that are not
too acidic or basic.

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Potentially Hazardous Foods
Two general categories:
Food from animals or foods containing
animal products
Any food derived from from plants
which has been cooked, partially-
cooked, or heat-treated.
Three specific items:
Raw seed sprouts
Sliced melons
Garlic and oil mixtures
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Locomotion
As bacteria do not have feet, they
have to move from place to place
by other means:
Hands
Coughs and sneezes
Other foods
Equipment and utensils
Air
Water
Insects and rodents
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Protection Against Bacteria
Keep bacteria from spreading.
Stop bacteria from growing.
Kill bacteria.
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Food-Borne Diseases
Bacterial Diseases
Botulism
Staphylococcus Food Poisoning (Staph)
Escherichia coli (E coli)
Salmonella
Clostridium perfringens
Streptococcal (Strep) Infections
Shigellosis
Listeriosis
Bacillus cereus Gastroenteritis
Camphylobacteriosis
Vibrio Gastroenteritis and Septicemia
Yersiniosis
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Food-Borne Diseases (contd)
Viral Diseases
Hepatitis A
Norwalk Virus Gastroenteritis
Rotovirus Gastroenteritis
Diseases Caused by Parasites
Trichinosis
Anisakiasis
Giardiasis
Toxoplasmosis
Cyclosporiasis
Intestinal Cryptosporidiosis
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Other Biological Hazards
Fungi
Plant Toxins
Seafood Toxins
Allergens
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Chemical Contaminants
Chemical hazards include contamination
with (1) residual chemicals, food service
chemicals, and toxic metals
Look out for:
Antimony
Cadmium
Cyanide
Lead
Copper
Zinc
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Cross-Contamination
Cross-contamination is the process
by which one item, such as your
finger or a cutting board, becomes
contaminated and then
contaminates food.
Reducing cross-contamination
Personal cleanliness
Dish and equipment cleanliness
Pest management
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Personal Hygiene
Reflects pride, professionalism, and
consideration for your fellow workers
Do not work if you have any communicable diseases or
infections
Bathe or shower daily
Wear clean uniforms
Keep hair clean, and use hair restraints
Keep facial hair trimmed
Wash your hands often
Cover coughs and sneezes, then wash hands
Dont touch your body
Keep fingernails clean and short. Dont wear nail polish
Cover cuts and sores with clean bandages
Do not sit on worktables
Wear gloves
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Food Storage
Four hour rule: if a food remains in the
danger zone for more than four hours
cumulatively, it is considered unsafe.
Receiving
Dry storage
Freezer storage
Refrigerator storage
Hot food holding
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Receiving
1. Safe food handling begins the
moment food is delivered.
2. Inspect all products thoroughly.
3. Reject deliveries that do not meet
your standards.
4. Label and date all foods.
5. Store immediately.
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Food Handling and Preparation
The two main sanitation problems in
kitchens with handling and preparing
foods are:
Cross-contamination
The danger zone
It is extremely important to
keep foods out of the danger
zone as much as humanly
possible.
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Minimum Safe Internal Temperatures
1. Fish, seafood, veal, lamb, cured or raw
pork, raw shell eggs for immediate
service: 145

F (63

C)
2. Ground beef, ratites, injected meats,
ground fish, raw shell eggs not for
immediate service: 155

F (68

C)
3. Poultry, wild game, stuffed fish, stuffed
meat, poultry, or pasta: 165

F (74

C)
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Cleaning and Sanitizing
Equipment: Manual Dishwashing
The process:
Scrape and rinse
Wash
Rinse
Sanitize
Drain and air dry
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Mechanical Dishwashing
The process:
Scrape and rinse
Rack dishes
Run for full cycle
Sanitize
Heat units 180 F (82 C)
Chemical units 120

F (49 C)
Air Dry and inspect
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Rodent and Insect Control
Rats, mice, flies, and cockroaches can
spread disease to food and contact
surfaces. The four basic ways to
prevent them are:
Build them out
Eliminate harborage and breeding places
Eliminate their food supply
Exterminate
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The HACCP System
Hazard Analysis Critical Control
Points
Is proving to be an effective and
efficient system for maintaining
sanitary conditions in all types of
food service operations
This system is widely accepted in
the food service industry
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Assess hazards
Identify critical control points
Set up standards or limits for critical
control points
Set up procedures for monitoring
critical control points
Establish corrective actions
Set up a recordkeeping system
Verify that the system is working
The Steps of the HACCP System
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Receiving raw ingredients
Storing raw ingredients
Preparing ingredients
Cooking
Holding and serving
Cooling and storing leftovers
Reheating, holding, and storing
leftovers
The Flow of Food
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Hazards and Critical Control Points
Contamination
Growth of pathogens
Survival of pathogens
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Safety
The safe workplace is one that
monitors:
Preventing cuts
Preventing burns
Preventing fires
Preventing injuries from machines and
equipment
Preventing falls
Preventing strains and injuries from
lifting

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Copyright 2007 John Wiley & Sons, Inc.