Professional Documents
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HYGIENE’’
MEMBERS:
Cabayao, Jemma D.
Demate, Norielle A.
Tomas, Lowell T
Cooking temperatures
Poultry.
Stuffed food products.
Stuffing containing fish, meat, poultry or wild game animals.
Time and temperature control for safety foods cooked in a microwave must be
cooked to 165 F. The product must be covered, and rotated or stirred during the
cooking process. After cooking, allow two minutes stand time before serving.
Foods must be cooled from 140 to 70 F within 2 hours and from 70 to 41 F within
an additional 4 hours. The goal is to cool foods as quickly as possible.
Reheat foods to 165 F for 15 seconds
Food that is reheated must reach a minimum internal temperature of at least 165 F
for 15 seconds. Reheating must be done rapidly and the minimum temperature
must be reached within two hours. Steam tables, warmers, or similar equipment do
not heat food quickly enough and must not be used for reheating food.
Remember it’s your responsibility to provide the training and the tools your staff
needs to monitor time and temperature. Your staffs need to learn:
What to do.
How to do it.
Why it’s important.
What corrective action to take, if necessary.
Along with training, provide your staff with thermometers and temperature logs for
successful monitoring.
Food Safety 101: Food has been safely cooked when the internal temperature is
high enough to kill any organisms that could make you sick. Employees often incorrectly
assume food is cooked to the proper temperature because it appears that way. Don’t
allow assumptions to threaten your customers’ safety. These four tips will keep you from
committing time-temperature abuse:
1. Use a thermometer
The kitchen is not a place you want to live dangerously. Keeping food out of the Danger
Zone seems simple, but temperatures can quickly slip into a tailspin. How do you
prevent this? Treat the thermometer like it’s the Goose to your Maverick. Check the
temperature of your dry and cold storage every hour and record the number.
Keep your thermometer cleaned between readings and covered when not in use to
prevent contamination between food items.
Sometimes the best thing you can do is to go back to the basics. Temperature rules
vary depending on if the food is hot, cold and what has happened to it before it hits the
dinner plate. It’s natural that some of the many food safety rules would start to become
dull in an employee’s memory. Employees should know what temperatures are in the
Danger Zone and what to do if food crosses that threshold. Continuous training should
decrease the chance for food to be mishandled.
When transporting food for events, it is imperative that food stays out of the Danger
Zone. Simply packing up your food and putting it in the trunk is not enough.
Cambro’s insulated food transporters keep your food fresh and at the correct
temperature. Whether you need your food to stay hot or cold, there are several options
and accessories in case you need a little extra assurance. Carriers keep food at safe
temperatures for up to four hours.
4. Thaw foods correctly
Don’t forget that how you thaw food is just as important as how you cook it. According to
the ServSafe training program, there are four safe ways to thaw food to keep bacteria
from wreaking havoc in your kitchen:
When defrosting meat in the refrigerator, use Cambro’s Colander Pans to allow water to
drain into the pan below and away from your food. Perishable foods should never be
thawed on the counter because bacteria can multiply more rapidly at room temperature,
posing a serious food safety risk if it reaches the Danger Zone. These four approved
ways allow you to control the thawing temperature, ensuring there is little to no chance
of food crossing into the Danger Zone.
SOURCES:
CABAYAO, Jemma D.
TOMAS, Lowell T.
II-AHRM
https://blog.cambro.com/2018/09/21/how-to-stop-time-temperature-abuse-from-
happening-in-your-restaurant/
https://prezi.com/9ktc_7tfg9jj/preventing-time-temperature-abuse-during-storage-facts/
https://extension.umn.edu/food-service-industry/keep-food-safe-time-and-temperature-
control
CONTAMINATION
undesirable element that spoils, corrupts, infects, makes unfit, or makes inferior a
FOOD CONTAMINATION
A commonly used term. However, only a few people are aware of the exact
reasons for food contamination and its effects on your health. When food items are not
handled or cooked safely, the disease causing organisms such as bacteria, parasites,
1. Biological contamination
biological contamination.
2. Chemical contamination
3. Physical contamination
contamination
4. Cross-contamination
CROSS CONTAMINATION
the transfer of bacteria or other microorganisms from one substance to another. It can
restaurants, but there are many ways in which cross-contamination can occur, including
manufacturing
TRANSPORTATION OF FOOD
STORAGE OF FOOD
1. FOOD-TO-FOOD
populate.
greens, bean sprouts, leftover rice, unpasteurized milk, soft cheeses, and
Leftovers kept in the fridge too long can result in bacterial overgrowth.
Therefore, eat leftovers within 3–4 days and cook them to proper
temperatures. If you plan to mix leftovers with other foods, the new meal
2. EQUIPMENT-TO-FOOD
cross-contamination.
bacteria to food. This can happen at any point during food production —
3. PEOPLE-TO-FOOD
Humans can easily transfer bacteria from their bodies or clothes to food
Minor side effects include upset stomach, loss of appetite, headache, nausea, and
diarrhea. Usually, these side effects present within 24 hours, although they can
appear weeks after exposure, making it difficult to determine the specific cause
example with a sports beverage — to restore hydration, blood sugar, and electrolyte
levels
Severe side effects include diarrhea for more than 3 days, bloody stools, fever,
Seek immediate medical attention if your side effects worsen or last longer than 1–2
To lower the chance of getting affected by food poisoning it is very important that
you must be careful about what you are eating, how you are storing, washing and
preparing your food. The most important thing that one should follow is to wash fruits,
vegetables, raw meat, poultry, fish and seafood properly before consumption. Simple
washing with tap water may not be effective enough to remove the harmful germs and
chemicals from the surface of the eatables and consuming it can cause severe food
poison.
Avoid purchasing food close to its expiration date, unless you intend to eat it right
away.
Store raw meat in a sealed container or plastic bag on the bottom shelf of the
Use refrigerated leftover food within 2–3 days and cook it to proper temperatures.
Food Preparation
Wash your hands with soap and water for at least 20 seconds after touching raw
meat, petting an animal, using the washroom, coughing or sneezing, using your
Wash your utensils, countertops, cutting boards, and other surfaces with soap
Thoroughly wash your hands and face when handling food. Coughing, sneezing
Using face mask or mouth guard to avoid your saliva and bacteria from going to
you food.
Avoid handling rood with your bear hands if you have cuts and wounds.
Disposal of Waste
Make sure you store and seal garbage correctly to prevent any contamination.
SOURCES:
B. CROSS CONTAMINATION
DEMATE, Norielle A.
II-AHRM
Link:https://www.healthline.com/nutrition/what-is-cross-contamination#how-to-avoid-it
Personal hygiene, hand washing, employee illness awareness and training are
key factors in limiting the transfer of disease from known sources of contamination.
Unwashed hands are considered the most significant pathway to pathogen transfer
and food safety experts advise hand washing procedures should be implemented
and strictly monitored.
Proper hand hygiene requires three components:
1) a proper protocol
2) an appropriate hand washing or cleansing agent
3) Compliance (execution at frequent enough interval to prevent infection).
1. Wet hands - Use warm to hot water to wet your hands and remove any visible
dirt or grime.
2. Apply soap - Apply a liquid soap to your hands. Try to avoid or limit the use of
bar soaps as they can harbour bacteria. If you do need to use bar soap, then
ensure that it is stored in a container that allows for self drainage and is cleaned
regularly.
3. Lather and scrub - Rub your hands together well with the soap for a minimum of
20 seconds. Make sure to thoroughly clean palms, the back of the hands,
between each finger and under the fingernails.
4. Rinse - Rinse off the soap using warm running water for at least 20 seconds and
be sure to point fingers downwards while rinsing.
5. Turn off the tap - Taps can be a breeding ground for bacteria when people turn
them on using dirty hands, so try to use a paper towel to turn the tap off.
6. Dry - Wet hands can carry up to one thousand times more germs than dry
hands, so it’s important to dry hands thoroughly using a paper towel or hand
dryer. Do not use a tea towel or your apron as this will contaminate your hands
again
handling garbage
smoking
every break
Handling animals.
If you are wearing disposable gloves, change them regularly – at the same times
you would normally wash your hands if you weren’t wearing gloves. Wash and
dry your hands before putting on gloves.
Personal hygiene
Good personal hygiene is essential for any food handler and minimizes the risk
of food contamination. Most people carry harmful bacteria on their bodies and can
unwittingly transport them to food. Touching your mouth, nose, hair or even your
clothing can spread bacteria and cause contamination. Even healthy people are not
immune and must practice good personal hygiene to minimize this risk.
Can prevent food poisoning. Bacteria that cause food poisoning can be on
everyone – even healthy people. You can spread bacteria from yourself to the
food if you touch your nose, mouth, hair or your clothes, and then food.
Good personal hygiene also makes good business sense. Customers like to see
food-handling staff who take hygiene seriously and practice safe food handling
Essential for any food handler and minimizes the risk of food contamination.
Ensure a safe working environment and prevent the spread of foodborne
illnesses.
One personal benefit of good hygiene is having better health. Keeping your body
clean helps prevent illness and infection from bacteria or viruses.
wash and dry your hands thoroughly before handling food, and wash and dry
them again frequently during work
dry your hands with a clean towel, disposable paper towel or under an air dryer
never smoke, chew gum, spit, change a baby’s nappy or eat in a food handling or
food storage area
never cough or sneeze over food, or where food is being prepared or stored
wear clean protective clothing, such as an apron
keep your spare clothes and other personal items (including mobile phones)
away from where food is stored and prepared
tie back or cover long hair
keep fingernails short so they are easy to clean, and don’t wear nail polish
because it can chip into the food
avoid wearing jewellery, or only wear plain-banded rings and sleeper earrings
completely cover all cuts and wounds with a wound strip or bandage (brightly
colored waterproof bandages are recommended)
wear disposable gloves over the top of the wound strip if you have wounds on
your hands
change disposable gloves regularly
Advise your supervisor if you feel unwell, and don’t handle food.
SOURCES:
II-AHRM
Written by: Department of Health & Human Services, State Government of Victoria,
Australia
Link: https://www2.health.vic.gov.au/public-health/food-safety/food-businesses/food-
how-to-keep-it-safe/personal-hygiene-for-food-handlers
Link: https://www.foodsafety.com.au/blog/a-food-handlers-guide-to-personal-hygiene