All about food safety and sanitation

5.  Diagnosed with a foodborne illness
 Show symptoms of gastrointestinal illness
 Have infected lesions
 Exposed to an ill person
 Touch anything that may contaminate
their hands
How Foodhandlers Contaminate Food

6. Proper Handwashing Procedure
1. Wet your hands
with warm running
water
2. Apply soap 3. Rub hands together
for at least twenty
seconds
4. Clean under
fingernails and
between fingers
5. Rinse hands
thoroughly under
running water
6. Dry hands

7.  Using the restroom
 Handling raw foods
 Touching hair or body
 Sneezing, coughing,
using handkerchief
 Smoking, eating,
drinking, chewing
tobacco or gum
Wash hands after
 Using chemicals
 Handling garbage
 Clearing tables or
busing dirty dishes
 Touching aprons
or clothing
 Touching other
unsanitized surfaces

8. When to Change Gloves
 As soon as they become soiled
 Before beginning a different task
 At least every four hours during continual use
 After handling raw meat and
before handling cooked or
ready-to-eat foods

9. Hair restrained Clean, short fingernails,
no jewelry or nail polish
Apron clean
Hair not restrained Long fingernails,
jewelry, nail polish
Apron dirty and
stained
Improper
Proper

10.  Bandage and cover cuts, burns, sores,
and skin infections
 Exclude foodhandlers diagnosed with a
foodborne illness from the establishment
 Exclude foodhandlers from working with or
around food if they have the following symptoms:
Handling Illness and Injury
 Fever
 Diarrhea
 Vomiting
 Sore throat
 Jaundice

11. Cross contamination
 Transferring of hazardous substances, mainly
microorganisms, to a food from another food or
another surface, such as equipment, worktables
or hands.
 Mixing contaminated left over with a freshly
cooked batch of food.
 Handling ready to eat foods with unclean hands.
 Using the same chopping board for raw meats
and ready to eat foods.

12. Biological hazard

13. PATHOGENS
 Microorganism: a tiny, usually single-celled
organism that can be seen only through a
microscope.
 Pathogen: a microorganism that cause disease.
 1. bacteria
 2. viruses
 3. fungi
 4. parasites
 It does not leave detectable odors or taste in
food

14. BACTERIA, VIRUS, fungi,
PARASITES

15. Intoxications: caused by poison

16. Infections: caused by bacteria

17. Toxin-mediated infections: caused by
poisons the bacteria produced

18. Locomotion of bacteria
 Hands
 Air
 Coughs and sneezes
 Water
 Equipment and utensils
 Rats and mice

19. CHEMICAL HAZARD

20. Exposure of food to chemicals
 Cleaning compounds
 Polishing compounds
 Insectisides

21. Other labels and samples

22. Physical hazard

23. Proper food handling
 Contamination of food with objects that
may not be toxic but may cause injury or
discomfort.
 Proper food handling is necessary to
avoid physical contamination.

24. Physical hazard - insects

25. Physical hazard – insect parts

26. Physical hazard – broken glass

27. Allergen hazard
 Substances that causes an allergic
reaction. Reactions to food may occur as
soon as the food is eaten or touched.
 Itching
 Rash or hives
 Shortness of breath
 Tightness in the throat
 Swelling of the eyes and face

28. Food allergens
 Wheat products
 Soy products
 Peanuts and tree nuts
 Eggs, milk and dairy products
 Fish and shellfish
 Chicken and other poultry
 Nitrites
 Monosodium glutamate

29. HAZARDS CAUSE FOOD
POISONING

30. VOMITING AND DIARRHEA

31. WHEN IN DOUBT, THROW IT
OUT!

32. Personal hygiene
FIRST STEP

33. SHOWER DAILY BEFORE
COOKING

34. NO LONG OR MANICURED
NAILS

35. ALWAYS HAVE SHORT AND
CLEAN NAILS

36. ALWAYS GROOM AND TIE HAIR

37. BE A CLEAN CHEF!

38. PROPER HAND WASHING
BEFORE, DURING AND AFTER
COOKING

39. WHEN TO WASH HANDS

40. DIRTY, USING BATHROOM,
WHAT ELSE?

41. PROPER WAY TO WASH HANDS

42. EVERYONE WILL BE HAPPY!

43. KITCHEN SAFETY
IT’S BETTER TO BE SAFE THAN
SORRY…

44. SAFETY FIRST!

45. BE AWARE ALWAYS

46. BE CAREFUL

47. ALWAYS KEEP THE KITCHEN
CLEAN

48. HOW TO HANDLE KNIVES

49. PROPER WAY TO HANDLE
KNIVES

50. HIDE YOUR FINGERS

51. DON’T CUT YOURSELF

52. Conditions for bacterial
growth
How to keep food safe

53. Food – perishable and non
perishable items
Bacteria require some kind of food
in order to grow. Foods with
sufficient amount of proteins are
best for bacterial growth.

54. Perishable – meat items

55. Perishable – dairy products

56. Perishable – eggs

57. Perishable – seafood

58. Non perishable items

59. temperature
Temperatures between 40F and
140F promote the growth of
disease causing bacteria.

60. Temperature danger zone

61. Time
Perishable items shouldn‘t be
inside the temperature danger
zone for more than 4 hours.

62. Time – not more than 4 hours

63. Oxygen and moisture
Bacteria require water and oxygen
in order to grow and absorb food.

64. Oxygen and moisture

65. Protecting against bacteria
 Keep bacteria from spreading
 Stop bacteria from growing
 Kill bacteria

66. Importance of safe food

67. Safe food

68. Looks good

69. Tastes good

70. People will not get sick

71. Gives energy

72. Makes us happy!

73. Let’s all be safe!

74. Credits
 ServSafe
 Chef Gerhad Baur