SANITARY FOOD HANDLING IN FOODPRODUCTION AREAS
1. FOOD IN TRANSIT today’s large foodservice facilities required the movement of food stuff in all phases of preparation. A number of “movements” can be identified: a. From the receiving area to the storage area b. From the storage area to the food production storage area c. From the food production storage area to the food preparation area d. From the food preparation area to the cooking area e. From the cooking area to the holiding area f. From the holding area to the dispensing area. (Or, from the holding area to the chiling or freezing area) g. From the dispensing are to the customer, (Or, from the chilling or freezing area to the reheating area, then to the dispensing area and then to the customer)
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2. FOOD PREPARATION a. Attention to temperature b. Carefully segregate clean food from dirty food, and food from waste c. Raw produce is necessarily dirty. It should be isolated from cleaner, more vulnerable products such as meat, fish, shell and liquid eggs, dairy foods, etc d. Maintain a separate pantry or vegetable preparation area e. Garbage should be routed away from the food preparation area as quickly as possible.
f. Garbage should remain isolated from storage and receiving areas.
g. Small quantities, quickly moved to a separate area, protect food in preparation
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3.
FOOD PRODUCTION a. Food being cooked is not particularly vulnearable b. Many foods that are particularly vulnerable to microorganic contamination during other stages of handling – chilling, holding, or preparation – are rendered safe by through cooking c. The dairy products are extensively exposed to contamination, and all cooked foods that are being reheated must be throughtly cooked.
e. The dairy product must be cooked not only to ensure palatibility but also to ensure the destruction of pathogens f. Essentially, they must be brought to temperatures above 165 degrees F and held there long enough for complete geat penetration of the food occur.
g. Most of the problems with contamination in the cooking process occur prior to cooking or after cooking.
For example, foods are taken from chilled transporter and left at kitchen temperatures while being seasoned for roasting, or while the cook awaits oven space.
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4.
FOOD HOLDING a. Food must be held outside of temperature range at which pathogens multiply most rapidly. It should be held below 40˚ F or above 140˚ F (ideally this temperature should be
165 ˚ F, the death point of many pathogens) b. Special attention might be given the highly vulnerable foods: custard, milk, cream, meats, eggs, shellfish, salads, mayonnaise, salad dressinga, poultry stuffing, bread puddings, eclairs, filled pastry, etc.
c. By placing a foodstuff in refrigerator, the operator does not eliminate the danger of contamination and pathogenic microorganic growth.
d. Ideally, foods that have been chilled or frozen should be cooked or thoroughtly heated as soon as they are removed from the refrigerator or freezer.
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“Illness that travel to you through food are called foodborne illnesses”
A foodborne illness outbrek may occur when as few as two people consume the
Same food and get the same illness.
Bacteria are managed through food, acidity, time, temperature, oxygen, and moisture, or the acronym FATTOM.
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( Six elements are the conditions needed for microorganisms to grow )
• F – is the food potentially hazardous, or is time/temperature control for safety of safety of food needed?
• A – what is the acidity? How does the acidity interact with the water activity?
• T – what is the total amount of time in the temperature danger zone (TDZ)?
• T – is the food in the temperature danger zone of 41 ˚F to 135 ˚F (5 ˚C to 57.2 ˚C)?
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O – is a reduced oxygen method used to store the food?
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M – what is the moisture (water activity)? How does the water activity interact with the acidity?
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Five of these foodborne illnesses are considered highly contagious. They are known as the Big 5.
• Norovirus (also known as “Norwalk – like virus,” “small round- structured virus,” and “winter vomiting disease”)
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Salmonellosis (also known as typhoid fever)
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Shigellosis (also known as dysentery)
• Hemorrhagic colitis (also known as E. coli)
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Hepatitis A (noticed by a jaundiced condition)

POTTENTIALLY HAZARDOUS FOODS
A potentially hazardous food (PHF) is any food capable of allowing to germ to grow
Rapidly. PHFs have the potential to cause foodborne illnessoutbreaks. They are
Ussualy moist (like watrmelon), have lots of protein (like dairy and meat) and
Don’t heve very high or very low acidity ( neutral acidity ). Adding lemon juice or
Vinegar to foods slows the growth of the germs.
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POTTENTIALLY HAZARDOUS FOODS
(TIME)
Pottentially hazardous food requires stirct time and temperature ontrols to stay safe.
Food has been time/temperature abused anytime it has been in the temperature danger zone (TDZ) (41˚F to 135˚F or 5 ˚C to 57.2 ˚C)
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MINIMUM INTERNAL COOKING TEMPERATURES
165˚F (73.9˚C) for Seconds for :
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Leftover foods and all reheated foods
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Poultry and wild game
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Stuffed products, including pasta
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Combining already cooked and raw PHF products (casseroles)
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Food cooked in a microwave; then let sit for 2 minutes
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•
•
155˚F (68.3˚C) for Seconds for :
Ground product: fish, beef, and pork
Flavor – injected meats
Eggs for hot holding and later service (buffet service)
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•
•
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145˚F (62.8˚C) for Seconds for :
Fish and shellfish
Chops/steaks or veal, beef, pork and lamb
Fresh eggs and egg products for immediate service
Roasts 145˚F (
62.8˚C) for 4 minutes
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LIST OF POTTENTIALLY HAZARDOUS FOODS
• Milk and milk products
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Shell eggs
• Fish
• Poultry
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Shellfish & crustaceans
• Meats : beef, pork & lamb
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Baked or boiled potatoes
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LIST OF POTTENTIALLY HAZARDOUS FOODS
• Cooked rice, beans, and heat – treated plant food
(cooked vegetables)
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Garlic – and – oil mixtures
• Sprouts / sprouts seeds
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Tofu and soy – protein food
• Synthetic ingredients
(i.e., soy in meat alternatives)
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Sliced melon
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ILLNESS CAUSESESS FOODS
•
Stomachache
• Coughing
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Headache
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Vomitting
• Viper
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Death
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