Food and Beverage Operations

Safety
and
Sanitation

Chapter
11


03/14/09

Wednesday, May 20, 2009 1

The F&B industry requires managers to know the law, rights and responsibilities as a cook, server, manager, operator or owner.
Holding, preparing and serving wholesome and safe food to the public is a matter of trust.
 Chapter
Objectives
• The causes of unsafe food and types of foodborne
illness
• Effects of personal cleanliness on food quality
and service
• Food handling and cleaning procedures
• OSHA roles in keeping the workplace safe
• Common food service accidents and ways to
prevent them
• First aid requirements

03/14/09 2

Wednesday, May 20, 2009 2

 03/14/09 3

Wednesday, May 20, 2009 3

Short Serv Safe Video
 Causes
to
Unsafe
Food

Three Types of Hazards

• Bacterial -FATTOM
• Microorganisms
• Chemical
• Cleaning Agents
• Physical
• Contaminants
03/14/09 4

Wednesday, May 20, 2009 4

Bacteria-SIngle-Celled Micro-organism
Causes disease from Cross-Contamination
FATTOM Food, Acid, Temperature, Time, Oxygen, Moisture

Chemical-Usually Careless: Cleaning supplies, Additives, Caustic

Physical- Usually Accidental, Glass, Metal, Plastic

 Foodborne
Illnesses

• Overview of foodborne illnesses

• Food poisoning – illness caused by gem-
produced poisons: Botulism
• Food infection – illness caused by germs
in food: Salmonella, Clostridium
Perfringens, E.Coli, Shigilla,
Staphilococcus
• Viral-Hepititus A&B, Flu, Cold
03/14/09 5

Wednesday, May 20, 2009 5

 Personal
Cleanliness
on
Food

Quality
&
Service
• Proper Hand Washing
• Personal cleanliness
guidelines
• Regular physical
examinations
• Employee eating habits

03/14/09 6

Wednesday, May 20, 2009 6

 Safe
Food
Handling
• Purchasing
– Wholesome food
– Food inspection
– Food grading
• Receiving
– Quality standards
– USDA labels
– Sanitation guideline
03/14/09 7

Wednesday, May 20, 2009 7

 Safe
Food
Handling
• Storing and Issuing
– Storage guidelines
– Storage temperatures
– FIFO
• Preparing
– Sanitation guidelines
– 7 Hazard Analysis Critical
Control Point (HACCP)
principles
03/14/09 8

Wednesday, May 20, 2009 8

 How
to
Thaw
Foods
• In refrigerated units
• Under running water at a temperature of 70
F (21C) or below
• In a microwave oven if the product will be
transferred immediately to other cooking
equipment
• As part of the cooking process – for
example, when steaks are charbroiled from
their frozen state
03/14/09 9

Wednesday, May 20, 2009 9

 Safe
Food
Handling

• Serving
– Portion
– Leftover food
• Cleaning up
– Ware washing
– Kitchen and dining areas
– Garbage and refuse

03/14/09 10

Wednesday, May 20, 2009 10

 03/14/09 11

Wednesday, May 20, 2009 11

MSDS
These sheets come with every hazardous material in the workplace
Has information concerning safety and suggested immediate first aid treatment for employees
 03/14/09 12

Wednesday, May 20, 2009 12

Lists materials inside package and what hazards they may contain
Used by Fire, Police and Physicians in the event of an emergency.
 Common
Food
Service

Accidents
• Burns
• Muscle strains and falls
• Cuts
• Equipment Accidents
• Fire
• Slip-and-falls
• Flood-Electrical
03/14/09 13

Wednesday, May 20, 2009 13

Safety in busy environment. Proper clothing, shoes, hair restraints are necessary in Food service.

http://www.cdc.gov/
 03/14/09 14

Wednesday, May 20, 2009 14

Sign Providing Emergency
Guidelines
 03/14/09 15

Wednesday, May 20, 2009 15

Provide highly visible signage and posters for employee safety in the event of an
emergency
 
Steps
in
an
Accident

Investigation

1.Assess exactly what happened

2.Determine why the accident occurred
3.Suggest what should be done to prevent
recurrences
4.Follow up and Evaluate
5.Adjust procedures if necessary
03/14/09 16

Wednesday, May 20, 2009 16

Insurance coverage requires incident reports for
accidents
 Manager's
roles

Safety Team
Developing, implementing, and monitoring
sanitation and safety efforts
Safety checklist
Fire Evacuation Plan and Drill
Anticipate Problem Areas
Emergency Plans

03/14/09 17

Wednesday, May 20, 2009 17

Manager’s must take appropriate action and planning to avoid repeated
accidents
 Sanitation Review
• The causes of unsafe food and types of foodborne
illness
• Effects of personal cleanliness on food quality
and service
• Food handling and cleaning procedures
• OSHA roles in keeping the workplace safe
• Common food service accidents and ways to
prevent them
• First aid requirements

03/14/09 18

Wednesday, May 20, 2009 18