Chapter 6

SANITATION
PROCEDURES
Sanitation Procedures
 Last chapter we talked about the three
hazards …
 What were they?
Sanitation Procedures
 Biological, Chemical and Physical
 Biological hazards pose the greatest
threat to foodservice
 Preventing chemical and physical is
easy, just be careful, biological is
much more complicated
Time and Temperature
Principle
 Both time and temp need to be
controlled to prevent pathogen
contamination
 To protect food from contamination
you must ensure the following …
Temperature
 Make sure food is either above or
below the temperature danger zone
◦ 41 degrees to 135 degrees
Time
 When food must be in the temperature
danger zone, limit the time to no more
than 4 TOTAL hours
When Thawing …
 Most of the time frozen food is thawed
unsafely
 There are only three safe ways to
thaw food
◦ 1. Thaw the product under cold running
water
◦ 2. Thaw the product in the fridge
◦ 3. Cook product directly from a frozen
state without thawing first
When Cooking …
 As food cooks, heat destroys the
biological hazards that are present in the
food
 Most potentially hazardous food is
cooked to 145 degrees internal temp.
 Use an instant read thermometer
◦ 165 degrees for poultry, stuffing, stuffed food
products, and leftovers
◦ 155 degrees for hot-held eggs, ground
meats, fish
◦ 145 degrees for whole muscle meats and
fish, raw eggs that are broken and
immediately cooked to order
When Hot Holding …
 In foodservice it is
often necessary to
hold cooked food
and keep it hot until
it is needed
 Hot held food must
maintain and
internal temp of
135
◦ Steam table
◦ Warming ovens
When Cooling …
 Most time and temp abuses happen
during cooling
 Cooked foods must be cooled from
135 to 70 in two hours or less
 In less than a total of 6 hours, the food
must be cooled to 41
 If food is not cooled properly, it
becomes a breeding ground for
biological hazards
When Cooling …
 Place food in shallow pans for cooling
◦ Increasing the surface area speeds up
cooling
 Place the container of hot food in an
ice water bath and stir the in
ingredients frequently
◦ Water transfers heat taking the heat away
from items
 Place food in a blast chiller or other
rapid cooling equipment
◦ Large equipment that continually blasts
cold air
When Storing …
 Potentially hazardous food must be
stored at temps below 41º, a temp
where pathogen growth is slowed, but
the food will eventually spoil
 Freezer temps under 0º stops
pathogen growth
 All fridges and freezers must have
thermometers
When Reheating …
 Sometimes it’s
needed to reheat
chilled food
◦ Chili, soups, etc.
◦ Must be heated to
165º within two
hours, but food can
only be reheated
ONCE!
Cross-Contamination
 Cross-contamination occurs when
harmful microorganisms are
transferred from one product to
another by hands, utensils,
equipment, or other physical contact
 One of the largest sources of food
borne illnesses
 Often the result of negligence or
ignorance on the part of the food
service worker
Cross-Contamination
 Hands are often
the culprit …
◦ Moving raw chicken
then making a
sandwich, but never
washing your hands
◦ 80% of all raw
chicken was tested
POSITIVE for
salmonella in the US
Scenario
 Joe is cutting pork steaks on a cutting
board. Mary, the sandwich cook, needed
to cut up a large number of sandwiches
and is in a hurry. She asks Joe to help
her cut some sandwiches in half. Joe,
eager to help a fellow cook, quickly
wipes off his cutting board and knife
using a side towel. He takes half of the
sandwiches and cuts them using the
knife and cutting board that he just wiped
off.
 What was wrong in the scenario? What
was right?
Clean v. Sanitary
 Clean is the visual appearance that
something is unsoiled
◦ An items that is clean is not always sanitary
 Sanitary refers to an environment that is
free from pathogens
◦ Kitchens have many places that need
sanitization
◦ Any surface such as a table, cutting board or
a piece of equipment that comes in contact
with food is considered a food-contact
surface
 Food-contact surfaces must be cleaned and
sanitized before food prep, completing only one of
the steps is not enough
Step One: Cleaning
 The first step toward a sanitary work
environment is cleaning, or the
removal of any visible dirt, grime, or
pieces of food
 Proper cleaning requires hot water,
detergents and sometimes grease
cutters
 Clean all food contact surfaces after
completing a task and before starting
a new one
Step Two: Sanitizing
 Sanitizing kills pathogens, there are
two powerful strategies and when they
are used correctly they will kill most
pathogens
◦ Heat
◦ Chemicals
Heat Sanitizing
 Food-contact
surfaces must be
heated to at least
180º for 30
seconds
 Hot water is used
for heat sanitizing
 Dishwashers are
used for small
items
Chemical Sanitizing
 Most common technique used
 Some chemicals can be dangerous is
mixed improperly
◦ Ammonia and bleach
 Precautions:
◦ Follow manufacturer's instructions
◦ Wear protective gear
◦ Dilute properly
◦ Never mix random chemicals
Clean and Sanitizing the Whole
Kitchen
 Work surfaces-
 Counters and
workstations need
to be cleaned and
sanitized when the
task is completed
or after four hours
 Usually a chemical
sanitizer is used
Clean and Sanitizing the Whole
Kitchen
 Small equipment and dishes-
 Need to be cleaned after each use or after
four hours
 Use a combination of heat and chemicals
 Dish machines or three compartment sinks
◦ Dish machines-conveyor belt, three cycles
 1st cycle- removes physical objects and grease
 2nd cycle rinses off detergent
 3rd cycle- sanitizers either with hot water or chemicals
 Three compartment sink
◦ 1st compartment- clean
◦ 2nd- rinse
◦ 3rd -sanitize
Clean and Sanitizing the Whole
Kitchen
 Large equipment-
 Mixers, slicers, and
grinders must still
be cleaned and
sanitized- after
each task or after 4
hours
 Each one is
different
Personal Hygiene- Hands
 Hands- common culprit germ spreader
 Where to wash you hands:
◦ Designated hand washing sinks, antimicrobial
soap, nail brush, disposable towels
 When to wash your hands:
◦ Before beginning a work shift
◦ After using the restroom
◦ After eating, drinking, or taking a break
◦ At end of a job task
◦ After handling toxic chemicals
◦ After taking out trash
◦ After handling dirty dishes or linens
◦ After coughing or sneezing
◦ After touching hair or skin
Personal Hygiene- Hands
 Glove- some states require gloves, but
they give a false sense of security
 Wounds- open wounds are breeding
grounds for bacteria, cover with clean
band aid or latex sheath
 Fingernails- pathogens hide under
nails, use finger brush and keep nails
short and clean
Personal Hygiene- Hair
 Keep hair up and
secured at all times
 hair is always dirty
 Hair net, beard net
Personal Hygiene- gross stuff
 Eating/drinking- should never be done
in the kitchen, tasting by chefs is done
properly
 Cooks should never be in the kitchen
with a contagious illness
 Clothes should be clean
Insect and Rodent Control
 Insects and rodents spread biological
hazards in many ways
 Urine and feces contain pathogens
 Feet and bodies track pathogens
 Flies and cockroaches, Mice and rats
 Air curtains to prevent flying bugs,
cockroaches usually come in boxes,
rats/mice through cracks and holes
 Many counties require pest control
operators to visit and spray chemicals
and set traps
Waste control
 Garbage is a breeding ground for
bacteria and pathogens
 You should …
◦ Empty containers often
◦ Put grease into separate containers,
separate from garbage
◦ Dumpsters need to be emptied when they
are filled, and should be washed periodically
◦ Lids need to fit snuggly
◦ Containers should be washed inside and out
often
Health Inspections
 Health departments monitor
compliance with health codes
◦ Inspectors make sure the public is being
served safe food in a safe environment
◦ Not the enemy
◦ Certificate has to be posted in the
restaurant
Activity
 Add to your booklet …
◦ temperature danger zone and definition
◦ Three ways to thaw food safely
◦ Safe cooking temps (3)
◦ Cross-contamination info page
◦ Definition of clean
◦ Definition of sanitary
◦ When to wash your hands (9)