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C11-4 Food Safety and Sanitation

The document discusses food safety and sanitation procedures. It explains that food-borne illnesses can be caused by food-borne infections from microorganisms or intoxications from microbial metabolites. It recommends preventing illnesses through proper food temperature control, separation of raw and cooked foods, and handwashing. Food sanitation involves keeping the processing environment, equipment, worker clothing and hygiene clean. The document also describes the Hazard Analysis Critical Control Point (HACCP) system, which analyzes food production systems to identify and control potential contamination hazards.

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214 views23 pages

C11-4 Food Safety and Sanitation

The document discusses food safety and sanitation procedures. It explains that food-borne illnesses can be caused by food-borne infections from microorganisms or intoxications from microbial metabolites. It recommends preventing illnesses through proper food temperature control, separation of raw and cooked foods, and handwashing. Food sanitation involves keeping the processing environment, equipment, worker clothing and hygiene clean. The document also describes the Hazard Analysis Critical Control Point (HACCP) system, which analyzes food production systems to identify and control potential contamination hazards.

Uploaded by

alakazum28
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Food Safety and

Sanitation
Next Generation Science / Common Core Standards Addressed!

 CCSS. Math. Content.HSS‐ID.A.2 Use statistics appropriate to the shape of


the data distribution to compare center (median, mean) and spread
(interquartile range, standard deviation) of two or more different data sets.

 CCSS. ELA Literacy.WHST.11‐12.6 Use technology, including the Internet, to


produce, publish, and update individual or shared writing products in
response to ongoing feedback, including new arguments or information.
Bell Work / Student Learning Objectives

 Explain the causes of food-borne


illnesses.
 Describe methods for preventing food-
borne illnesses.
 Explain procedures used in food
sanitation.
 Explain the Hazard Analysis and
Critical Control Point (HACCP)
System.
Terms

 Cleaning  HACCP (Hazard


 Food-borne illness Analysis and
Critical Control
 Food-borne Point)
infection  Metabolites
 Food-borne  Pathogen
intoxication  Personal hygiene
 Food sanitation  Sanitizing
Interest Approach

 What type of items are worn by


workers in fast food restaurants?
 What signs are posted in the

restaurant that relate to worker


hygiene?
 Why?
Food-borne illnesses
 Food-borne illness is sickness in
humans caused by a pathogen.
 A pathogen is a microorganism
that inflicts illness in humans.
 A food-borne illness is rarely life
threatening. It can, however, cause
great discomfort in humans.
Food-borne illness can be
traced to two basic causes:

 Food-borne infection is caused by


ingesting a microorganism in a
contaminated food source.
 Food-borne intoxication is an illness
that is caused by consuming a food
that contains harmful metabolites from
a microorganism.
What procedures can be used to
prevent food-borne illnesses?

 Preventing food-borne
illness is fairly easy.
 Using common sense
and a few basic
procedures, both food
processors and
homeowners can enjoy
safe foods.
Safety procedures

 Food temperature- match temp. to


product.
 Ensure proper cooking temperature.
 Separate cooked and uncooked foods.
 Wash hands and use utensils.
 Marinate in the refrigerator.
What procedures are employed to
insure cleanliness in the food
processing environment?
 Food sanitation is the overall
cleanliness and hygiene in the food
processing environment.

 This includes the cleanliness of the


equipment used in a food processing
plant and the hygiene of the workers
using the equipment.
Sanitation is critical!
Environment

 The food preparation environment


is kept safe through:
 Waste removal
 Cleaning and sanitizing
Personal hygiene

 Personal hygiene involves keeping


the following clean:
 Clothing
 Hands

 Hair

 Footwear

 Floor and Work Surfaces


What is HACCP and why was
it established?

 HACCP - Hazard
Analysis and Critical
Control Point
 HACCP is a program
designed to analyze
every food processing
system for its key
production points and
points of contamination.
HACCP

 HACCP was developed jointly by the


U.S. Army and The Pillsbury Company.
 It is administered by the United States
Department of Agriculture
HACCP is guided by seven
basic principles:
 Assess all potential
hazards from the growing
stage through the
preparation stage.
 Determine critical points
where controls are
necessary to reduce
hazards.
 Establish requirements to
be met at each critical
point.
HACCP is guided by seven
basic principles:
 Establish procedures to monitor each
critical point.
 Establish corrective procedures when
monitoring uncovers problems.
 Establish record-keeping procedures.
 Establish procedures to monitor the
effectiveness of the plan.
In establishing a HAACP program, a
food processor’s goal is to meet
three basic objectives:

 To destroy, eliminate, and reduce


hazards.
 To prevent recontamination of the

food product.
 Inhibit the growth and production
of any toxins that may be present.
Hazards must be identified and
ranked according to the following
system:

 Hazard A - applies to products


designated for consumption by at-risk
populations.
 At-risk populations include infants and
the elderly.
 Hazard B - applies to products
containing ingredients known to be
toxic.
Hazards must be identified and
ranked according to the following
system:

 Hazard C - the process used does


not contain a step that effectively
controls the toxin identified.
 Hazard D - applies to products that
are subject to recontamination
after processing and before
packaging.
Hazards must be identified and
ranked according to the following
system:

 Hazard E - applies to products that


have a substantial potential for
contamination in distribution or
consumer handling that could
render the product harmful.
Review/Summary
 How are food-borne illnesses caused?
 What procedures can be used to
prevent food-borne illnesses?
 What procedures are employed to
insure cleanliness in the food
processing environment?
 What is HACCP and why was it
established?
The End!

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