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Safety & Sanitation Notes
http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/FoodWorker.aspx
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Food Workers Cards ONLINE Go thru the tutorial then take the test Pay the fee of $10 online (all goes to Washington State Health department)
Print a copy of the card twice You keep one copy of your card Bring me a copy of your card for credit https://www.foodworkercard.wa.gov/language.h
tml
Only Wa. State cards accepted 2
What is wrong with this picture?
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HACCP Hazard Analysis and Critical Control Point This system involves looking at food
production processes to see where hazards can occur
Local, state, and federal guidelines Hazard Analysis & Critical Control Points (
HACCP)
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Putting out the FIRE!
• Dump baking soda on top• Cover pan
with a lid• Use the Fire
Extinguisher
Do NOT use water!
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Personal Hygiene
Physical care and maintenance–keep hands clean at all times (hot, soapy water)
20 seconds of washing with 10-15 seconds of scrubbing
–Handle food only as required No bare hand contact with ready-to-eat foods in restaurants is allowedBarriers: Must use gloves, tongs, utensils or tissuesNo nail polish or artificial nails without gloves
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Hand Washing WASH HANDS THOROUGHLY Hot water, soap, disposable/paper towel Every time you: take out the garbage, use
the bathroom, touch raw meat, etc…
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Personal Hygiene cont…–Never work with open cuts
or sores–Don’t cough, spit or sneeze
near food–Control hair–Keep utensils and
appliances clean
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Basic Safety: at the Grocery Store
Watch the “sell by” or “used by” dates
Be sure the package is as it should be (no holes, temp., etc…)
Keep meats in separate plastic bags Select perishable foods last
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Basic Safety:Home Storage
Put perishable foods away promptly
Place meats in the coldest part of the refrigerator (lowest shelf)
Space items so air can circulate in the refrigerator or freezer
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Basic Safety: Meat Storage Timeline
In the refrigerator Raw beef steaks, raw roasts
and deli meats–3 to 5 Days
Raw ground meat, poultry and fish–1 to 2 days
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Basic Safety: Freezing & Defrosting Rewrap or over-wrap meat with freezer bags or
freezer paper Thawing food needs to be done in the
refrigerator (place in a dish to prevent juices form dripping onto other foods)
For quick thawing use the microwave, but use immediately
Do NOT defrost on the kitchen counter or in warm water
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Basic Safety: Food Preparation Keep everything that touches food CLEAN! Keep juices from raw meat from coming into
contact with other foods Use separate cutting boards for raw meats and
cooked or ready to eat foods– Prevents cross contamination
Sanitize and rinse off surfaces Wash all produce (veggies & fruits)
– Running cold water with manual agitation or scrubbing
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Basic Safety: Food Preparation Marinating: use a non-metallic container (acids
used will cause a chemical reaction leaching metal into the food)
Be careful not to re-contaminate cooked meat with sauces or a brush used with raw meats
Do not use a marinade which has been in contact with raw meat without first bringing it to a boil for at least one minute
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Safety Temperatures
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Temperatures-Fahrenheit 250* - Canning 212* - Boiling 165* - Most bacteria is
destroyed 140* - top of danger zone 41* - bottom of danger zone 32* - Refrigerator (32-38*) 0* - Freezer
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Controlling Bacteria
Temperature control–growth stops completely at 0* F–bacteria grows slowly below 41* F–growth is minimal at 140* F–bacteria is destroyed at 165* F or above–growth is most rapid between 41* and
140*
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Basic Safety: Cooking Ground Meat 155* F Ground Poultry 165* F (Juices should run clear) Use a meat thermometer, don’t let it touch bone or fat
for an accurate reading Reheat leftovers (or previously cooked foods) to at least
165 degrees Internal temperature for doneness: Beef
Medium Rare 150*Medium 160*Well Done 170*
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Poultry and Stuffing: 165º FPork: 145º FBeef, Lamb and Seafood: 145º FRare Beef: 140º FHamburger (ground beef): 155º FReheat all meats to 165º F or hotter
Transporting food Precautions to follow:
–Keep containers clean and tightly sealed–Use containers designed to maintain proper
temperature (cold food=41* or below & hot food=above 140*)
–Don’t let food sit out for more than 2 hours–Protect displayed food and discard leftover
displayed food
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Sanitation &Bacteria
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Sanitation Bacteria
– single-celled microorganisms that live in soil, water, organic matter or the bodies of plants and animals and receive their nourishment by supplying their own food, absorbing organic matter, or obtaining food from their host, which they usually injure.
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Causes of Food Poisoning Yeast contamination
– common in high acidic foods (orange juice & tomato mixtures)
Bacterial growth– common in low acidic foods (meats)
Mold–Breads
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Bacteria Continued…. Food poisoning is an illness you get by eating
contaminated food. Food is contaminated if there is something in it
which shouldn’t be there Causes extreme illness and death (extreme cases)
Bacteria can’t move by themselves - needs a vehicle like your hands
Rapid growth in favorable environment: warm temp., moist area, available food supply
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F.A.T T.O.M Food: carbohydrates and proteins Acidity: neutral or slightly acidic
– Not crackers (alkaline) or lemons (highly acidic) Temperature: grows best @ danger zone 41 to 140 Time: potentially hazardous if in the danger zone for
more than 2 hours Oxygen: some need it, some do not Moisture: required to grow
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4 C’s of Food Safety• Clean
• Cook
• Combat Cross
Contamination
• Chill
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Destroying Bacteria Chemical agents
– Germicidescarbolic acid, iodine, chlorine, formaldehyde
–Disinfectant - used to kill disease-producing organisms only (409, bleach, Lysol)
–Antiseptic - milder and used to treat a wound and inhibit growth of disease organisms (Neosporin)
–Preservative - chemical used in food to retard the growth of bacteria that causes spoilage - extended shelf life (in lunch meat)
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Symptoms of Food Poisoning Abdominal Pain – stomach-ache Diarrhea – ‘the runs’ Vomiting – being sick Nausea – the feeling of sickness Fever – a raised temperature
Symptoms vary depending on the type of food poisoning and can last for days
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Food-Borne Diseases Botulism
– Bacteria spores that are always around in soil & water
– Grows best in anaerobic conditions (low oxygen)– Common in improperly canned foods
Low acid vegetables (beans, carrots, peas)
– Symptoms develop in 12-48 hours– The poison attacks the nervous system– Causes double vision, trouble swallowing &
breathing without treatment it can cause death29
Danger Signs! Bulging can Milky liquid when you open the
can Dented can Off odor What to do: don’t try it! Throw
it away or return to the store & notify the company.
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Campylobacter Found in raw poultry and meat Illness caused by small numbers of bacteria Symptoms:
– Fever– Headache– Abdominal pain– Diarrhoea
Can last for 10 days
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Food-Borne Diseases Salmonella
– Cycles through the environment via the intestinal tracts of animals & humans
– Commonly found in raw or undercooked foods– Caused by contaminated red meat, poultry & eggs
or cross-contamination– Causes illness 8-48 hours after
contact lasting up to 8 days– Through cooking kills salmonella
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Food-Borne Diseases Hepatitis A
– A virus causing inflammation of the liver
– Contaminated food– Must get a gamma globulin
shot within hours of contact for immunization
– Best way to prevent = Wash Your Hands!
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Food-Borne Diseases Staphylococcus (Staph)
– A organism that is the leading cause of food poisoning
– Lives in our noses and on skin– Grows rapidly at warm temp. producing a toxin– Causes nausea, vomiting & diarrhea 2-6 hours
after eating contaminated food– Lasts 1-2 days
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Food-Borne Diseases Clostridium Perfringens
– Present in the environment (soil, intestines & sewage)
– Anaerobic (little to no oxygen)– Causes diarrhea & gas pains 8-24 hours later– “Cafeteria Germ” because it strikes food served
in quantity and left for long periods of time.– Symptoms: gas pain, diarrhea, nausea– Can be fatal
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Food-Borne Diseases
E. coli– Transmitted by inadvertent contact with fecal
matter during processing of animal foods or improper food handling.
– Prevent by Cooking meat to proper temperatures Consuming pasteurized milk and juices Washing fruits and vegetables Washing hands
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E. coli Found in the gut of animals and humans Transmitted by inadvertent contact with fecal matter
during processing of raw meat or improper food handling E Coli 0157 is found in raw & undercooked meats, raw
vegetables Can survive refrigeration and freezing Prevent by cooking meat to proper temperatures, consuming pasteurized milk and juices, washing fruits and vegetables, washing hands Symptoms:
– Diarrhea– Can be fatal– Can take up to 5 days for symptoms to show
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Food-Borne Diseases Trichinosis
– disease affecting animals, contracted often to humans through infected pork (can be destroyed by heating meat to 145*)
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Food-Borne Diseases Listeria or Listeriosis
– Can be found in raw & cooked meat, poultry, seafood, salads & sandwiches.
– Frequent food carriers include unpasteurized dairy products (soft cheeses), meat pates and processed meats.
– Prevention: avoid unpasteurized milk products & cook meats to proper temperature. Also follow proper sanitation procedures.
– The bacteria can grow slowly at refrigerator temp. so reheat leftovers thoroughly
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Review Items for Test65 Questions: T/F, Multi. Choice, Matching
Basic Safety Guidelines– Read through notes & study guide– EX: Putting out a grease fire
Thermometer temperatures & effects on bacteria Refrigerator Temperatures for raw beef, poultry
and fish (holding time) Food-born diseases from notes and worksheet
– Types, time they last, effects & prevention Danger Zone and 2 hour rule Cross contamination
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Food Safety Quiz
www.homefoodsafety.org
– Click educators and interactive quiz
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Kitchen Safety
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Preventing Chemical Poisonings Children are especially susceptible Keep products in a locked cabinet Keep in original containers Don’t rely on safety caps; kids can open them Read warning labels
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Preventing Cuts
Keep knives sharp Use knives properly Use knives for intended purposes Wash and store knives properly Story can opener
Preventing Burns and Fires
Use pot holders Turn pan handles in Avoid steam burns, lift lids away Microwaves heat unevenly- hot spots Never leave pans on the stove unattended Clean grease from exhaust fans Install smoke alarms Keep a fire extinguisher
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Preventing Falls
Don’t stand on chairs Use a stool Wait for floors to dry Wipe up spills quickly Don’t leave floors cluttered Rugs need to be secured
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Preventing Electrical Shock
Never stand on a wet floor while using electrical appliances
Don’t touch switches, outlets, plugs with wet hands
Don’t run cords under or over rugs Don’t use extension cords Don’t overload outlets
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Preventing Choking
Chew food thoroughly Avoid talking and laughing while eating Give children small pieces of food to eat
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Abdominal Thrust
Procedure used to save chocking victims
Exerting pressure on the victim’s abdomen
Causes trapped food to be expelled
Someone who can breathe or talk is not chocking
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