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SafetyandSanitation

Chapter11

Food and Beverage Operations

1Wednesday, May 20, 2009The 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.

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ChapterObjectives

• 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

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3Wednesday, May 20, 2009

Short Serv Safe Video

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CausestoUnsafeFood

Three Types of Hazards • Bacterial -FATTOM

• Microorganisms• Chemical

• Cleaning Agents• Physical

• Contaminants

4Wednesday, May 20, 2009Bacteria-SIngle-Celled Micro-organism

Causes disease from Cross-ContaminationFATTOM Food, Acid, Temperature, Time, Oxygen, Moisture

Chemical-Usually Careless: Cleaning supplies, Additives, Caustic

Physical- Usually Accidental, Glass, Metal, Plastic

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FoodborneIllnesses

• 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

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PersonalCleanlinessonFoodQuality&Service

• Proper Hand Washing • Personal cleanliness

guidelines• Regular physical

examinations• Employee eating habits

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SafeFoodHandling

• Purchasing– Wholesome food– Food inspection – Food grading

• Receiving– Quality standards – USDA labels– Sanitation guideline

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SafeFoodHandling

• Storing and Issuing– Storage guidelines– Storage temperatures– FIFO

• Preparing– Sanitation guidelines– 7 Hazard Analysis Critical

Control Point (HACCP) principles

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HowtoThawFoods• 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

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SafeFoodHandling

• Serving – Portion – Leftover food

• Cleaning up– Ware washing– Kitchen and dining areas– Garbage and refuse

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11Wednesday, May 20, 2009MSDS

These sheets come with every hazardous material in the workplaceHas information concerning safety and suggested immediate first aid treatment for employees

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12Wednesday, May 20, 2009Lists materials inside package and what hazards they may contain

Used by Fire, Police and Physicians in the event of an emergency.

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CommonFoodServiceAccidents

• Burns• Muscle strains and falls• Cuts• Equipment Accidents• Fire• Slip-and-falls• Flood-Electrical

13Wednesday, May 20, 2009Safety in busy environment. Proper clothing, shoes, hair restraints are necessary in Food service.

http://www.cdc.gov/

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14Wednesday, May 20, 2009Sign Providing Emergency Guidelines

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15Wednesday, May 20, 2009Provide highly visible signage and posters for employee safety in the event of an emergency

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StepsinanAccidentInvestigation

1.Assess exactly what happened2.Determine why the accident occurred3.Suggest what should be done to prevent

recurrences4.Follow up and Evaluate5.Adjust procedures if necessary

16Wednesday, May 20, 2009Insurance coverage requires incident reports for accidents

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Manager'sroles

Safety TeamDeveloping, implementing, and monitoring sanitation and safety efforts

Safety checklistFire Evacuation Plan and DrillAnticipate Problem AreasEmergency Plans

17Wednesday, May 20, 2009Manager’s must take appropriate action and planning to avoid repeated accidents

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Sanitation Review

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• 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

18Wednesday, May 20, 2009