Unit 2-3 Food Safety and Sanitation, measuring techniques.pptx

Food Safety and Sanitation, measuring techniques

1. SANITATION AND FOOD SAFETY Rachel E. Badiana , PhD

2. IMPORTANCE Prevent occurrence of food borne illness Prevents the growth and multiplication of bacteria Prevents food from contamination Retain nutritional and aesthetic qualities of food Increase sales and patronage of costumers

3. Negative Impact Any outbreak of food poisoning or other diseases that emanate from unsanitary and unhygienic conditions in the kitchen and dining areas can cause irreparable damage to the reputation of the company and a loss of patronage. The establishment will also be at risk of being sued or of losing a government license. Dirty surroundings, equipment, and untidy personnel are certainly a bad advertisement to any eatery, hotel, lodging house or any hospitality establishment.

4. What is Sanitation? Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing organisms.

5. What is Food Safety? Food Safety is a scientific discipline describing preparation , storage, and handling of food in ways that prevent food borne illness

6. What is Hygiene? Hygiene is the art &branch of science that deals in preserving good health. It is derived from “ hygieia ” meaning “goddess of health.”

7. What does Food Safety have to do with you? You will be working in a position that has the potential to make many people sick; possibly even causing them to suffer from serious medical complications that require them to seek medical care if you do not follow some basic Food Safety rules.

8. There are THREE Types of Hazards to Food: Biological Chemical Physical

9. Biological Hazards Biological hazards include: Viruses Bacteria Parasites Fungi

10. Chemical Hazards Chemical Hazards include: Cleaners Sanitizers Polishes Machine lubricants Toxic metals

11. Physical Hazards include: Hair Dirt Bandages Metal staples Broken glass Natural objects (e.g., fish bones in a fillet) Physical Hazards

12. How Does Food Become Unsafe? Time-temperature abuse Cross-contamination Poor personal hygiene These are the three critical factors that contribute to unsafe food and they are preventable.

13. Time – Temperature Abuse Food has been time-temperature abused when: It has remained too long in the Temperature Danger Zone.

14. Temperature Danger Zone The Temperature Danger Zone is the temperature range in which pathogens (bad microbiological organisms) grow and reproduce most rapidly. This temperature range has been identified as 41 degrees (F) to 135 degrees (F). It is important to keep foods that can support pathogenic growth out of this temperature range. Above 135 F 135 F 41 F Below 41 F Temp. Danger Zone

15. Cross Contamination Cross-contamination occurs when: Physical, chemical, or biological hazards are transferred from one food or surface to another.

16. Poor Personal Hygiene Poor personal hygiene occurs when food handlers: Don’t wash their hands right after using the restroom Come to work while sick Cough or sneeze on food Touch or scratch infected wounds and not wash their hands

17. Actions That Can Contaminate Food: A. Scratching the scalp B . Running fingers through hair C. Wiping or touching the nose D. Ru bbing an ear E. Touching a pimple or infected wound F. Wearing a dirty uniform G. Coughing or sneezing into the hand H. Spitting in the operation

18. Preventing Time and Temperature Abuse Avoid time-temperature abuse Keep food out of the temperature danger zone. Keep Hot Foods Hot and Cold Foods Cold Make sure your work area has a thermometer that is appropriate for taking food temperatures. Regularly record temperatures of hot and cold foods and record each time the temperature is taken. Take corrective actions if time-temperature standards are not met. Above 135 F 135 F 41 F Below 41 F Temp. Danger Zone

19. Preventing Cross Contamination Separate Equipment Use separate equipment for different types of food Cooked Foods vs. Raw Foods Meats vs. vegetables Prepare food at different times Prepare raw meat, seafood, and poultry at different times than ready-to-eat food (when using the same prep table) Clean and Sanitize Clean and sanitize all work surfaces, equipment, and utensils after each task

20. Being a Safe Food Handler Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses

21. Personal Cleanliness Wash regularly No offending odors and no strong perfumes or cologne Keep finger nails trim, neat, and clean No dirt, grease, or oils under your nails or on hands No fake finger nails

22. Proper Attire Food handlers should: Wear a clean hat or other hair restraint Wear clean clothing daily Remove aprons when leaving food-preparation areas Remove jewelry from hands and arms when working with food or when working around preparation areas

23. How to Wash Your Hands Properly: How long is 20 seconds? That would be singing “Happy Birthday” twice.

24. Glove Use Single-use gloves used for handling food: Must never be used in place of hand washing Must never be washed and reused Must fit properly

25. Glove Use When to change gloves: As soon as they become soiled or torn Before beginning a different task After handling raw meat, seafood, or poultry and before handling ready-to-eat food

26. Eating and Drinking Policy… Foodhandlers must not: Eat, drink, smoke, or chew gum or tobacco while working. When: Preparing or serving food Working in food preparation areas Working in areas used to clean utensils and equipment

27. Storing Food All food must have a label that includes: Name of the food Date by which it should be sold, eaten, or thrown out Discard food that has passed the manufacturer’s expiration date. Ready-to-eat food that was prepared in-house: Can be stored for 7 days at 41 ° F (5 ° C) or lower Must be thrown out after 7 days

28. Storing Food Rotate food to use the oldest inventory first. Identify the food item’s use-by or expiration date Store items with the earliest use-by or expiration dates in front of items with later dates Use items stored in front first

29. Storing Food Store food items in the following top-to-bottom order: Ready-to-eat food Seafood Whole cuts of beef and pork Ground meat and ground fish Whole and ground poultry

30. Cooking and Holding Food Cook hot foods to their appropriate internal temperature All hot foods must be held at or above 135 degrees F. When cooking in a microwave all food must be 165 degrees F. Above 135 F 135 F 41 F Below 41 F Temp. Danger Zone

31. Chilling the Food Cool down food quickly . Put in shallow pans. Use the ice wands or ice paddles. Leave uncovered in the FREEZER. Check and record the temperature often. Leave loosely covered in cooler overnight. Food must be cooled to 70 degrees in 2 hours and to 41 degrees or below in an additional 4 hours. Remember to date and label the food.

32. Reheating Food Food Reheated for Service or Hot-Holding Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within 2 hours

33. Serving Food To prevent contamination when serving food: Handle ready-to-eat food with tongs, deli sheets, or gloves Use clean and sanitized utensils for serving Use separate utensils for each food Clean and sanitize utensils after each task Store serving utensils correctly between uses On a clean and sanitized food-contact surface In the food with the handle extended above the container rim

34. Handling Dishes and Glassware

35. Handling Utensils and Food

36. Dishwashing Guidelines Clean the machine as often as needed Scrape, rinse, or soak items before washing Use the correct rack for the items being washed Check racks for soiled dishes as they come out of the machine Air-dry all items Check the machine’s water temperature and pressure Temperatures may vary depending upon equipment.

37. Dishwashing

38. KITCHEN SAFETY What is Kitchen Safety? Its keeping your kitchen accident free as you cut, slice, dice, mince, mix or perform other related kitchen duties. No one likes to cut a finger on a knife, get burned or slip and fall. Most of us, however, have had one or more of these accidents. SAFETY in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accidents in the kitchen are due to carelessness. 38

39. KITCHEN SAFETY SAFETY FIRST! How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Use a towel or your apron to remove a pan from the oven. Pour salt or baking soda over the flames of a grease fire. Wipe up spills on the floor right away. Pour water on a grease fire. Tie back long hair. Climb up on the counter to get items from the top shelf. Use electric appliances with wet hands. Wearing loose clothing while working in the kitchen. Cut away from your body when using a sharp knife. Keep cabinet doors open so everything is in easy reach. 39

40. KITCHEN SAFETY PREVENTING INJURIES Common injuries in the kitchen Cuts Burns & Fires Electrocution Falls Poisoning Chemical Hazards 40

41. KITCHEN SAFETY Ways to Prevent Burns and Fires Use dry pot holders when handling hot items. Do not leave pot holders near a hot burner. Turn handles of pans so they don’t stick out over the edge of the range or over other burners. Always lift the lids of saucepans away from you so the steam will not burn you. Do not reach across hot burners or lit gas burners. Keep a fire extinguisher in or near the kitchen and know how to use it! If you have a grease fire, immediately put the lid on the pan. If this doesn’t work, smother the fire with salt, baking soda, sand or a fire extinguisher.   When you have finished cooking, make sure all oven and range buttons or dials are turned off. 41

42. KITCHEN SAFETY How to Prevent Cuts Always pick up a knife by its handle. Always slice, chop, cut or dice foods on a cutting board. Wash sharp knives separately. Do not simply drop knives into the dishwater. Always cut food with the blade of the knife down and slanting away from you. Never put your fingers near the moving parts of an electric mixer, food processor, blender or garbage disposal. Be Careful when you discard broken glass. Do not pick-up pieces with your bare hands. Sweep the larger pieces into a dustpan. Use a wet paper towel to pick up smaller pieces. 42

43. SUMMARY: Basic rules of kitchen sanitation include: practicing good personal hygiene, keeping the kitchen sanitary and preparing and storing food properly. By following the guidelines, we have just learned, you can feel more confident that the food prepared in your kitchen is safe to eat. 43

44. What is Wrong in the Picture? 44

45. What is Wrong in the Picture? Answers: The woman is smoking. The woman did not remove the jewelry from her hands and arms prior to preparing food. The woman does not have her hair restrained properly. The woman is wearing nail polish. The woman has long fingernails or is wearing false nails. A man is scratching a bandaged cut. A man has an unrestrained beard. A man is drinking from an uncovered container in a food-prep area. A man is sneezing on the cutting board and prep table. A man is eating in a food-prep area. A man who is cutting raw meat is about to help another man prepare raw vegetables without removing his gloves and washing his hands. A man is wiping his gloved hands on his apron. A man is ill and should not be working with food. 45 *Please watch the Video* https:// www.youtube.com / watch?v = O1VBKA4czwQ

46. Terminologies and measuring techniques

47. DIFFERENT DEFINITION OF TERM

48. separately priced items from a menu, not as part of a set meal. A LA CARTE a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler". BAIN MARIE shredded or finely cut vegetables and herbs, usually used as a garnish for soup CHIFFONADE a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat CONSOMMÉ to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit BLANCHING

49. •define as something correlated to or connected with cooking. CULINARY: •a person working in a food and beverage industry knows as cook or chef. CULINARIAN: is a distinct style of cooking practices and traditions, often linked to a specific culture, often named after their origin regions, influenced by local ingredients or trade. CUISINE: to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and gravies DEGLAZE •are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. They are required to have a knowledge of the science of food and an understanding of diet and nutrition. CULINARY ARTISTS:

50. to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming DEGREASE to put oil, vinegar, salt, or other toppings on a salad or other food DRESS a boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignon FILLET the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames FLAMBE to coat wet or moist foods with a dry ingredient before cooking to provide an even coating DREDGING

51. a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly GALANTINE the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food MARINATE to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor MINCE the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol, by allowing the material to remain suspended in the liquid over time, also known as steeping INFUSION

52. Mise en Place a French term that means “put in place”. It includes assembling all the necessary ingredients, equipment, and tools needed to perform the task.

53. an anise-flavored, strong, colorless liquor from Greece OUZO to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan SAUTÉING the base sauce used to make other variations of the original sauce; there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions MOTHER

54. a chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale" STALING raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs TEMPERING a type of sauce in which a light stock, such as chicken of fish, is thickened with a flour that is cooked and then allowed to turn light brown VELOUTÉ to beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream, salad dressings, or sauces WHIP

55. a cooking utensil used to blend ingredients in a process such as whipping WHISK To gather necessary ingredients for a recipe together. ASSEMBLE To brush or spoon a melted fat (such as butter), a liquid (such as a stock) or a marinade over food as it cooks to give flavor and moistness. BASTE to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit ZEST

56. Dissolve to mix a dry substance with liquid until it is liquefied.

57. Pack compactly to fill cup with brown sugar or shortening by pressing it with back of the spoon.

58. Pastry creams: a thick sauce containing eggs and starch.

59. Pipe out to press the mixture out of the piping bag.

60. Pre-heat to heat the oven to a desired temperature before putting in the food to bake or roast typically with a circular base.

61. In baking pastries, measuring makes a difference . It is important that the ingredients are measured accurately to get the right consistency and taste. Adding the wrong amount of flour or sugar greatly affect the quality of pastry products. Accurate measurement is one of the important factors that contribute to success in baking. Measurement, Selection, Weighing and Substitution of Ingredients

62. Flour Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level off the flour with a spatula or the edge of a knife. Measurement, Selection, Weighing and Substitution of Ingredients

63. Granulated Sugar Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar until it overflows. Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife. Measurement, Selection, Weighing and Substitution of Ingredients

64. Brown sugar Spoon and pack the sugar into a measuring cup until the sugar follows the shape of the cup when inverted. When removed, the brown sugar will be molded into the shape of the cup . Measurement, Selection, Weighing and Substitution of Ingredients

65. Liquid Ingredients A liquid measuring cup is used to measure liquids. Measurement, Selection, Weighing and Substitution of Ingredients

66. a. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. Never lift the cup when pouring liquid. b. Read the scale at eye level. Measurement, Selection, Weighing and Substitution of Ingredients

67. Sticky wet ingredients like honey and molasses Use heated spoon to measure the ingredient. The heat will keep it from adhering, so it slides right off into your mixing bowl, ensuring that you get the full measurement. Measurement, Selection, Weighing and Substitution of Ingredients

68. Solid fats Fill the measuring cup with the shortening while pressing until it is full. Level the fat with the spatula or the edge of a knife. Measurement, Selection, Weighing and Substitution of Ingredients

69. SUBSTITUTION of INGREDIENTS Sometimes you may find it necessary to substitute one ingredient for another in a recipe. However, using a different ingredient may change both the taste and texture of your baking, so it is a good idea to understand the role that ingredient plays in the recipe before substituting. Measurement, Selection, Weighing and Substitution of Ingredients

70. Measurement, Selection, Weighing and Substitution of Ingredients

71. Measurement, Selection, Weighing and Substitution of Ingredients

72. Measurement, Selection, Weighing and Substitution of Ingredients

73. Measurement, Selection, Weighing and Substitution of Ingredients Weight Conversions for Common Baking Ingredients Baking is an exact science, and measuring ingredients by weight is far more accurate than measuring by volume. The following chart shows the conversion for common baking ingredients, per one cup measure.

74. Measurement, Selection, Weighing and Substitution of Ingredients

75. THANK YOU