Culinary Arts I
Food Safety
and
Sanitation
FOOD SAFETY
Reducing the risk of making yourself and others
sick through food production

76 million food borne illnesses are
reported each year.
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300,000 people are hospitalized each
year
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5,000 people die each year
FOOD SAFETY &
SANITATION
This is what happens when a fly lands on your
food.
Flies can not eat solid food, so to soften it up
they vomit on it. Then they stamp the vomit
until it’s a liquid. When its good and runny,
they suck it all back again, probably dropping
some excrement at the same time.
Importance of Food Safety &
Sanitation

Lack of proper food safety & sanitation
can cause:
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Loss of customers & sales
Loss of prestige & reputation
Lawsuits – resulting in court fees
Increased insurance premiums
Lowered employee morale / absenteeism
Need for retraining
Cross-Contamination
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Definition: The spread of harmful
germs from one surface to another, or
to food
Can be prevented by
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proper sanitary practices
Proper Hand washing
Using clean utensils
Sanitizing between tasks
Isolation of workstations is important when
preparing potentially hazardous food
HAND WASHING
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How often:
Every time you change tasks,
handle garbage, use the restroom, sneeze,
cough, or handle $

Using gloves is mandatory with any nonwrapped food item (chips vs. sandwich).
Gloves must be changed between all situations
stated above.
Cleaning vs. Sanitizing

Cleaning
– Free of visible soil,
dirt, dust or food
waste

Sanitizing
– Process of
reducing the
number of
microorganisms,
bacteria on a
clean surface to
safe levels
– Some type of
cleaning solution
Food Hazards
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Biological Hazards - Danger to food
safety caused by disease-causing microorganisms
Chemical Hazards – Danger to food
safety caused by cleaners, pesticides
and other chemicals
Physical Hazards – Danger to food
safety caused by glass, metal & other
physical particles
Bacteria
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Can multiply rapidly to diseasecausing levels at favorable temps.
70 to 125
Can produce toxins in food that
can poison humans when the food
is eaten
Cause most food borne illnesses
Viruses

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Do not grow in food, but can be
transported by food items.
Transported by many food items,
including ice & water.
Parasites
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Live inside a host to survive
Can cause people to become
infected if they eat raw or
undercooked meat.
Fungi

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Molds: Cause illnesses, infections,
and allergies
Yeast: spoils food
FAT-TOM
(conditions that favor the growth of
most food borne organisms)
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FOOD
ACIDITY (ph scale)
TIME
TEMPERATURE (danger zone)
OXYGEN (vacuum packed)
MOISTURE
SANITIZING
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Why is sanitization so important?
Kills germs
Prevents Cross-Contamination
Bleach Bath
1t. to 1 gallon water (warm)
Procedure: wash dishes, rinse, bleach bath in
separate container, air dry in drying rack
FOOD STORAGE

Properly Stored Food:
– Top Rack: ready to heat & serve
– Middle Rack: Veggies, other food to be cooked
– Bottom Rack: Raw meats
FOOD TEMPERATURES
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DANGER ZONE IS: 40- 140
Cold foods must be kept below 40 degrees OR
hot foods above 140 degrees.
COOLING
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3 ways to cool/ thaw food
1. In the refrigerator
2. cook right away
3. Microwave
Temperature Danger
Zone
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Thawing
Storing
Cooling
Reheating
Potentially Dangerous Foods
Hand washing
5 dirtiest foods:
http://shine.yahoo.com/channel/health/the-5-dirtiest-foods-327375/
http://www.youtube.com/watch?v=Iz4SjUBiqkc