ENGLISH CONVERSATION

“Safety and Sanitation Principles &

HACCP Applications”

Complied By Group 01 :

Shintia meinisha (18050443005)

Erika syafiratun Annisa (18050443007)
Aisya risnanda F. (18050443016)
Milania tri Wulandari (18050443019)
Rr Sativa Ghassani Huwaina (18050443021)
Helsyananda Syafira A. (18050443024)

UNIVERSITAS NEGERI SURABAYA

FAKULTAS TEKNIK
JURUSAN PENDIDIKAN KESEJAHTERAAN KELUARGA
PRODI D3 TATA BOGA
2020
SAFETY BASICS
Safe Working Conditions

Accidents can easily occur in a busy kitchen.But it is the personal responsibility of each worker to practice

safety in the kitchen at all times. Safety is an ongoing process.

Personal Protective Clothing

Personal protective clothing, such as uniforms, aprons, and gloves, can help you practice safety in the

workplace.

1. Aprons

Aprons are an important piece of protective clothing. Use these apron guidelines :

a. Make sure aprons are clean.

b. Change aprons when yours gets dirty.

c. Always remove your apron if you leave the food preparation area.

d. Always remove your apron to take out the garbage.

2. Gloves

Gloves should be worn to protect your hands from injury. Gloves also help protect against food

contamination by bacteria and physical hazards. Wash your hands thoroughly with soap and water before

you put on gloves.

3. Shoes

Shoes are also a form of protective clothing. Shoes should be sturdy and have slip-resistant soles for safety.

All shoes must have closed toes.

4. Back Braces

Foodservice workers may wear a special back brace to help them lift heavy items. An occupational back

support is a type of back brace with suspenders. It is designed to support the lower back while lifting.

Personal Injuries

Foodservice workers are responsible tohelp prevent slips and falls, cuts, burns and scalds, and other

personal injuries in the kitchen. For example, call out, “Hot cart coming through!” when you transport large pots

full of hot liquids. This can warn others in the kitchen and help prevent accidents.

1. Slips and Falls : Slips and falls are common work-related injuries. Yet most slips and

falls can be avoided.

2. Cuts : There are many sharp tools in a commercial kitchen. This means the

risk of being cut in a commercial kitchen is high.

3. Burns & Scalds : Commercial kitchens have many types of heat-producing equipment.

There also are many different ways a foodservice worker can get

burned.

KITCHEN EQUIPMENT SAFETY

Cleaning and Maintenance

Always follow these safety measures when you clean kitchen equipment :

1. Turn all switches to the off position.

2. Unplug the equipment.

Follow the manufacturer’s instructions and the food establishment’s directions for cleaning.

FIRE SAFETY

Fire Prevention

Here are some other tips to prevent fires and help keep your workplace safe :

1. Be sure ashtray contents are completely out before you empty them into the trash.

2. Be careful around gas appliances. Built-up gasses can explode if a match is lit nearby.

3. Store oily rags in closed metal containers so they do not start a fire.

4. Make sure all smoke alarms work properly.

5. Store flammable materials away from heat sources.

6. Keep water away from electrical outlets.

7. Clean the range and oven hoods and filters regularly to remove grease that can catch on fire.

8. Keep all exits unlocked and accessible from the inside.

FIRE PROTECTION EQUIPMENT

1. Fire Extinguishers

Fire extinguishers are the most common type of fire protection equipment used in foodservice operations.

Fire extinguishers use several types of chemicals to fight different kinds of fires. To use a fire extinguisher

properly, hold the extinguisher upright and remove the safety pin. Point the nozzle at the bottom of the fire

and push down the handle.

2. Hood and Sprinkler Systems

A hood system that is well vented can help remove excess smoke, heat, and vapors. Make sure hoods are

cleaned regularly and are working properly. If your kitchen has a sprinkler system, keep products and

supplies at the regulated distance from the sprinkler equipment.

3. Fire Emergency Procedures

Every foodservice business has fire emergency procedures. Employees must be familiar with these

procedures. Employers must post fire exit signs in plain view above exits. Employees should know where

to meet outside the business for a head count in case of a fire. They should also know how to direct

customers out of the building.

4. Emergency Procedures

Fires are not the only emergencies that can happen in a kitchen. An emergency is a potentially life-

threatening situation that usually occurs suddenly and unexpectedly. You must know how to respond and

who to contact during an emergency.

5. First Aid

The immediate response to an emergency often involves first aid. First aid involves assisting an injured

person until professional medical help can be provided. The American Red Cross offers courses that teach

hands-on information about first aid in the workplace.

SANITATION CHALLENGES

Contamination Basics

Foodborne illnesses kill thousands of people each year and make many more people sick. For this reason,

foodservice professionals need to know how to create a clean, safe, disease-free place that can be used for food

preparation. When consumers eat out, they expect the food to be prepared and served in a sanitary environment,

Sanitary means clean. When harmful microorganisms or substances are present in food, the food is

contaminated. Contaminated food is food that is unfit to be eaten.

Food can be directly contaminated or cross-contaminated :

1. Direct contamination happens when raw foods, or the plants or animals from which they come, are

exposed to harmful microorganisms. For example, harmful microorganisms found in soil that is used to

grow grains could contaminate the grain and any products produced from the grain.

2. Cross-contamination is the movement of harmful microorganisms from one place to another. People cause

most cases of crosscontamination. For example, food handlers can transfer organisms or substances when

they prepare or serve foods.

The word sanitation means healthy or clean and whole. In the workplace, sanitation means healthy and

sanitary conditions. Foodservice workers have a responsibility to prepare food in a sanitary environment.

Biological hazards come from microorganisms such as bacteria. Other types of biological hazards include

viruses, parasites, and fungi. Certain plants and fish can also carry harmful toxins. A toxin is a harmful organism

or substance. However, disease-causing microorganisms called pathogens cause the majority of foodborne

illnesses. For example, uncooked meats that are stored above cooked meats in the refrigerator can cause cross-

contamination because the uncooked meat may drip onto the cooked meat.

Bacteria Tiny, single-celled microorganisms are called bacteria. Some forms of bacteria can make people

very sick if they are eaten. People who have a bacterial illness may have symptoms such as nausea, abdominal

pain, and vomiting.

Viruses Simple organisms that cause many food-related illnesses are called viruses. Viruses need a host, or

another living cell, to grow. A host can be a person, animal, or plant. Once inside the host, the virus can

multiply. Like bacteria, viruses can survive freezing and cooking. It is easy to transmit, or spread, viruses from

person to person.

A parasite is an organism that must live in or on a host to survive. Parasites are larger than bacteria and

viruses. Parasites are often found in poultry, fish, and meats. Some common parasites found in food include

protozoa, roundworms, and flatworms. Parasites can be eliminated from food by following proper cooking

methods. Freezing the food product for a number of days also Fungi Spore producing organisms found in soil,

plants, animals, water, and in the air are called fungi. Fungi also are naturally present in some foods.

A mold is a form of fungus. The fuzzy looking spores produced by molds can be seen with the naked eye.

Molds can grow at nearly any temperature. Even if only part of a food has mold, the whole thing should be

thrown away, although some cheeses can be saved. Yeast Another form of fungus is yeast. Yeast is most often

associated with bread and the baking process. In this case, yeast is helpful. However, if yeast is present in other

foods, such as sauerkraut, honey, and jelly, it can cause those foods to spoil.
THE SAFE FOODHANDLERS

PERSONAL HYGIENE

Cross-contamination can cause foodborne illnesses. Foodhandlers usually are the cause of cross-contamination.

A foodhandleris a worker who is in direct contact with food. Tiny microorganisms can be spread to food by

foodhandlers in many ways. Good hygiene is the best defense. Good grooming means that you should arrive at

work clean. Bathe daily with soap and water, and wash your hair regularly. Always wear deodorant to work.

Your fingernails should be clean, short, and trimmed neatly. It is never appropriate to wear acrylic fingernails or

nail polish while working in a commercial kitchen. Acrylic fingernails can fall off into food and become a

physical hazard. Nail polish can chip off and fall into food, becoming a chemical hazard.

Clothes

Clothes can also spread bacteria to the food you handle. Dirt can be tracked into the workplace on your shoes

and clothes. Kitchen foodservice workers often wear a chef’s coat. A chef’s coat is a working coat that

traditionally has two rows of buttons down the front, long sleeves, and turned-up cuffs. If you wear your

uniform home, wash it before wearing it again. Your shoes also should be appropriate for the workplace.

Choose shoes with slip-resistant soles because these will help you avoid accidents. Never wear open-toed shoes

at work.

Protective clothes

In addition to the clothes you wear to work, you will wear protective clothing. Protective clothing is clothing

that is worn to help reduce the possibility of food contamination. For example, if you work in a food preparation

or cleaning area, you will need to wear an apron. Always make sure your apron is clean. Food handlers often

wear gloves to help prevent cross-contamination. Gloves serve as a wall between your hands and the food you

handle. This helps prevent cross contamination. Wash your hands thoroughly before putting on gloves. Never

use dirty or torn gloves. You must change gloves after each separate task. Change gloves every four hours if you

are doing the same task. Always change gloves immediately after handling any raw food.

Hair

Microorganisms can easily grow in dirty, oily hair. Tie back longer hair in a hair restraint. A hair restraint is any

barrier that holds back head or facial hair to keep it from contaminating food. In general, a good hair restraint,

such as a hairnet, will keep your hair away from food. It also will keep you from having to touch your hair while

on the job. Some foodhandlers wear a chef’s hat. These hats can come in a variety of shapes and sizes, but they

all keep hair away from food and off of the face. Foodhandlers with beards should wear beard restraints.
PERSONAL HEALTH

Foodservice professionals need to be in good physical health when they work with food. Otherwise, harmful

bacteria could be spread from the foodhandler to the food that will be served. A foodborne illness outbreak

could be the result.

Proper Hand-Washing

Hand-washing is the most important thing you can do to prevent the spread of foodborne bacteria. A proper

hand washing technique, or method, can make the difference between a safe workplace and a potentially deadly

one. This is because harmful bacteria are so easy to spread by hand. To clean your hands and arms properly,

thoroughly scrub any exposed surfaces with soap and warm water. You should wash your hands every two

hours to help prevent cross contamination. Always remember to wash your hands :

1. Before you start work.

2. After any work breaks, including those to eat, smoke, drink, or chew gum.

3. Before and after you handle raw foods such as meat, fish, and poultry.

4. After you touch your hair, face, or body.

5. After you sneeze, cough, or use a tissue.

6. After you use the restroom.

7. After you use any cleaning or sanitizing product.

8. After you take out the garbage.

9. After you clean dirty dishes and tables.

10. After you touch anything that might contaminate food, such as a phone, money, door handles, or dirty

tablecloths.

Illness

If you have symptoms of a disease that can be spread to others, such as fever, sneezing, coughing, vomiting, or

diarrhea, call your Supervisor immediately. You should not come to work sick. Your supervisor will most likely

send you home to recover. This will not only help prevent the spread of illness, but will help you recover more

quickly. You cannot do your best work if you are sick.

Wounds

If you have a wound that may be infected, or a cut, burn, boil, or other sore, you might not feel sick. However,

any bacteria that might be in the wound could easily spread to any of the food that you handle. This could cause

a foodborne illness outbreak. if you have cuts, keep cuts completely covered. Make sure the bandage is kept
clean and dry. Change the bandage several times throughout the day. If the wound is on your hand, wear gloves

whenever possible as you perform your duties. Make sure your gloves do not become ripped or torn. If you have

a wound on your hand and even if it is covered by a bandage, you may be reassigned to a work area where you

will not come into direct contact with food. This might include washing dishes, running the cash register, or

cleaning kitchen or dining room areas.

THE HACCP SYSTEM

Hazard Analysis Critical Control Point

Is the system used to keep food safe on its our jouney from the kitchen into the table. HACCP is show us :

1. How to properly handle food

2. How to monitor food safety

3. How to keep accurate record

Food – handling Hazards

It’s the first step of HACCP system is to identify dan evaluate hazards. The most frequently found hazards

include:

1. Poor the personal hygiene

2. Contaminated raw foods

3. Cross contamination

4. Improper any work at kitchen (ex. Cooking , holfing , cleaning the the equipment, etc)

So we need to make the rules for any of these hazards can lead to an out-break , its critical that all foodservice

workers should be able to follow the established HACCP system.

Critical control point

Is a step in the flow of food where contamination can be prevented , reduced, or eliminated. For the example,

harmful bacteria and other microorganisms can grow in improperly cooked food. Microorganisms may survive

cooking and contaminate the food. The control points include :

1. Food preparation

2. Temperature of Cooking

3. Food holding and serving

4. Cooling the ingredients

Reheating
The temperature is the most importan things , with a high temperature we can kill te harmful bacteria and

microorganisms. But if we using the minimum internal temperature is the lowest temperature at wich foods can

be safely cooked. Food thermometers , there are many different types of thermometers. A food thermometer is a

device used to check the temperatures of foods. There are types thermometer for cooking suggest by food and

drug administration:

1. Liquid fillerd thermometers (best used for soups)

2. Bimetal thermometers (best for roasts , and soups , some are safe to use in the oven)

3. Thermistor thermometers (they can measure the temperature of thin foods , like hamburger patties)

4. Thermocouple thermometers (its same with thermistor but it can be more quickly)

5. Infrared thermometers

System Monitoring

Foodservice workers are responsible for monitoring the food safety systems that are in place. They can also help

spot the potential problems.

THE FLOW OF FOOD

RECEIVE AND PREPARATION DISPOSAL

STORE FOOD AND COOKING POINT

RECEIVE AND STORE FOOD

Receiving is accepting deliveries of food and supplies. All food products must be carefully inspected for

damage. You also should check that the food has been kept at the proper temperatures during delivery. As a

foodservice professional, you need to look for these potential receiving problems:

1. Foods that have been thawed and refrozen

2. Foods that have an insect infestation

3. Damaged foods or containers

4. Items that have been repacked or mishandled

5. Foods handled at incorrect temperatures

Storage is another control point where improper handling can cause contamination. A product’s shelf life is

the period of time it can be stored and still be good to use.

a. Dry Storage
 The ideal, or perfect, temperature in a dry storage area is 50°F to 70°F (10°C to 21°C).

b. Refrigerated Storage

Food products that need to be kept refrigerated should be stored at or below 41°F (5°C).

c. Frozen Storage

Store frozen foods at 0°F (18°C) or below

PREPARATION AND COOKING

To avoid contamination during food preparation, use tongs or spatulas instead of your hands. Hands can

carry bacteria. Always make sure equipment, tools, cutting boards, and other surfaces are cleaned and sanitized

often. Keep foods covered whenever possible. To avoid cross-contamination, wash all fresh fruits and

vegetables before you prepare them. Wash root vegetables and starches, such as potatoes, before and after you

peel them. Never prepare uncooked meats in the same area you use to prepare fruits and vegetables. Each type

of food product you prepare is at risk for a different kind of contamination. Know the risks for individual foods

to prepare them safely for customers.

a. Hold Food Safely

b. Holding Guidelines

c. Serve Food Safely

d. Cool Food Safely

e. Reheat Foods Safely

DISPOSAL POINT

The last stop in the flow of food is the disposal point. The disposal point is the point at which food

remaining after being eaten is disposed of properly. Cleaning and sanitizing are the key actions to take at the

disposal point. Dishes, glasses, cups, utensils, and equipment must be cleaned and sanitized.

a. Waste Disposal

b. Manual Dishwashing

c. Scrubbing and Scouring

d. Commercial Dishwasher Use

e. Dry and Store Items