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Hotel

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Title: Hotel


1
Hotel Restaurant Sanitation and Safety
  • HRT 225
  • Fall 1998
  • Don St. Hilaire
  • Wednesday, October 14th

2
Todays Class
  • Previous Class Highlights
  • Review Ch 8 Preparation and Serving
  • Video Receiving and Storage
  • Discuss Ch. 9 Sanitary Facilities Equipment
  • Maybe Highlight Chapter 10 Cleaning Sanitizing
  • Class Summary

3
Previous Class Highlights
  • Briefly Reviewed Reviewed Ch. 4 Safe
    Foodhandler Ch. 5 HACCP
  • Reviewed Ch. 6 Purchasing Receiving
  • Discussed Ch. 7 Food Safe in Storage
  • Highlighted Ch. 8 Protecting Food in Preparation
    and Serving

4
Organization of the Applied Foodservice
Sanitation Textbook
  • Part I The Sanitation Challenge- Completed
  • Part II The Flow of Food through the
    Organization- Finish Today
  • Part III Clean and Sanitary Facilities and
    Equipment - Start Today
  • Part IV Accident Prevention and Crisis Prevention
  • Part V Sanitation Management

5
Part I The Sanitation Challenge
  • Chapter 1 Providing Safe Food
  • Chapter 2 The Microworld
  • Chapter 3 Contamination and Foodborne Illness
  • Chapter 4 The Safe Foodhandler

6
Part II The Flow of Food Through the Operation
  • Chapter 5 Establishing the Foodservice Safety
    System
  • Chapter 6 Purchasing and Receiving Safe Food
  • Chapter 7 Keeping Food Safe in Storage - Review
    Today
  • Chapter 8 Protecting Food in Preparation and
    Serving - Review Today

7
Part III Clean and Sanitary Facilities and
Equipment
  • Chapter 9 Sanitary Facilities and Equipment
    Discuss Today
  • Chapter 10 Cleaning and Sanitizing Highlight
    Today?
  • Chapter 11 Organizing a Cleaning Program
  • Chapter 12 Integrated Pest Management

8
Chapter 6 Purchasing and Receiving Safe Food
  • Sources of Safe Food
  • Using a Thermometer
  • Receiving and Inspecting Food
  • Rejecting Shipments
  • Spoilage within the Food Service Facility
  • Summary

9
Chapter 6 Purchasing and Receiving Safe Food
  • Learn General rules for inspection of food as it
    arrives at a foodservice establishment
  • Identify Governmental programs to help ensure a
    safe food supply
  • Identify specific signs for spoilage in food
    products.

10
Chapter 6 Purchasing and Receiving Safe Food
  • Using a Thermometer
  • Choosing the right thermometer
  • Numerically scaled, easily readable, and accurate
    to or - 2 F
  • Most versatile is the bi-metallic stemmed
    thermometer which should be at least 5 inches
    long with the lower 2 inches being the sensing
    area
  • Do not use Mercury-filled or glass thermometers
  • Use only NSF foodservice approved thermometers

11
Chapter 6 Purchasing and Receiving Safe Food
  • Fish
  • highly susceptible to deterioration
  • packed in crushed or flaked, self-draining ice at
    temperatures between 32 and 40 F
  • Appearance-bright red, moist gills, clear bulging
    eyes, firm and elastic flesh, do not have a
    noticeably strong, fishy odor.
  • Frozen fish for raw or lightly cooked
    consumption- no indications of thawing

12
Chapter 6 Purchasing and Receiving Safe Food
  • Shellfish - 2 basic categories- Crustacea
    Molluscan Bi-Valve
  • Can be shipped live, fresh, frozen, whole,
    in-shell, or shucked.
  • shipped live - must be alive upon delivery and
    packed in nonreturnable containers- show signs of
    movement
  • FDA requires shell stock ID tags - 90 days after
    delivery for clams, mussels, oysters

13
Chapter 6 Purchasing and Receiving Safe Food
  • Fresh Produce- be careful of bruising
  • Check cartons for insect infestation
  • Taste fruits
  • Identify current spoilage and that it will spoil
    in a very short time
  • see Appendixes A and B

14
Chapter 6 Purchasing and Receiving Safe Food
  • Dairy Products
  • must be pasteurized
  • Grade A quality
  • Sweetish Taste
  • Temperature below 40 F
  • Odor absorption possibilities
  • Cheese - government standard of identity
  • ingredients used, max. moisture, min. fat,
    pasteurization

15
Chapter 6 Purchasing and Receiving Safe Food
  • Frozen Foods
  • Temperature should not be above 0 F
  • Exception is ice cream 6 to 10 F
  • Canned Foods- Botulism possibilities
  • Test for swelled top or bottom
  • Leakage, flawed seals, rust, dents
  • see pages 111 112
  • Never taste-test goods with these characteristics

16
Chapter 6 Purchasing and Receiving Safe Food
  • Dry Foods
  • must be kept dry
  • appearance
  • test cereal or flour for insects or insect eggs
    by sprinkling a little product on brown paper
  • look for webbing in the product or small holes in
    the package

17
Chapter 6 Purchasing and Receiving Safe Food
  • Aseptic and Ultra-Pasteurized Packaged Foods
  • heat treated and free of pathogenic
    micro-organisms
  • Grade A milk and dairy products that are labeled
    UHT and whose package instructs, keep
    refrigerated after opening have been aseptically
    packaged.
  • check temperatures upon delivery

18
Chapter 6 Purchasing and Receiving Safe Food
  • Modified-Atmosphere Packaged Foods (MAP)
  • involve processes that usually result in an
    oxygen-free atmosphere in the package (vacuum
    packaging and sous vide)
  • conditions can encourage growth of anaerobic
    pathogens such as Clostridium botulinum
  • purchase only from approved suppliers
  • inspect packages follow manuf. instructions

19
Chapter 6 Purchasing and Receiving Safe Food
  • Rejecting Shipments
  • Identify what is wrong with the delivery
  • Reject the order tactfully, but firmly
  • Obtain an adjustment or credit
  • Spoilage with the Foodservice Facility
  • Definitions- Spoilage, Contamination
  • When in doubt, throw it out

20
Chapter 6 Purchasing and Receiving Safe Food
  • Summary
  • Purchasing safe food supplies -possible CCP
  • Management's responsibility to make sure a
    complete inspection is done
  • Importance of a thermometer color, texture, and
    temperature of items
  • Identify problems and properly reject shipments
  • Case in point -Describe

21
Chapter 7 Keeping Food Safe in Storage
  • Quality of most food does not improve over time -
    relationship to cost control
  • Fundamental principles of storage
  • Elementary rules for use of refrigerators,
    freezer, and dry-storage facilities
  • Appropriate storage procedures for most common
    foods

22
Chapter 7 Keeping Food Safe in Storage
  • Storage Principles
  • FIFO- dating system
  • Keep out of TDZ (40-140 F)
  • Store in proper areas
  • Keep all goods in clean, undamaged wrappers and
    packages
  • Keep storage areas clean and dry
  • Keep food transportation vehicles clean

23
Chapter 7 Keeping Food Safe in Storage
  • Types of Storage
  • Refrigeration
  • Deep Chilling - short periods of time
  • Freezer Storage
  • Dry Storage

24
Chapter 7 Keeping Food Safe in Storage
  • Refrigeration
  • Raw foods below Ready-to-eat foods
  • air circulation - no overloading- keep the door
    closed
  • the lower the product temperature, the longer the
    shelf life (define)
  • Each type of refrigerator serve one purpose
  • Temperature- 40 or below , specifics see page
    121, use a hanging thermometer

25
Chapter 7 Keeping Food Safe in Storage
  • Deep Chilling
  • increase shelf life by storing certain foods for
    a short time period at temperatures of 26 to 32 F
  • poultry, meat, and seafood are examples
  • Freezer storage
  • should not be used to freeze chilled foods
  • temperatures at 0 F or below
  • food quality may deteriorate over time

26
Chapter 7 Keeping Food Safe in Storage
  • Freezer Storage continued
  • only frozen or pre-chilled foods should be put
    into the freezer
  • FIFO
  • Defrosting Reach-in Freezers
  • Visible thermometer Air Flow
  • Wrap or package in moisture-proof material or
    containers

27
Chapter 7 Keeping Food Safe in Storage
  • Dry Storage
  • Temperatures of 60 to 70 F (50 F is ideal)
  • Relative humidity of 50 to 60 percent
  • Thermometer and Hygrometer
  • FIFO, tightly covered containers
  • Clean up spills immediately, nothing on floor
  • Do not store trash or garbage cans in food
    storage area

28
Chapter 7 Keeping Food Safe in Storage
  • Storage of Specific Items
  • See Appendixes C and D
  • Meat - note processed meats should not be frozen
    unless delivered frozen
  • Poultry is more perishable than meat, should be
    used within 3 days of receipt
  • Do not wash eggs
  • Only crushed or flaked ice should be used for fish

29
Chapter 7 Keeping Food Safe in Storage
  • Storage of Specific Items cont.
  • Dairy products- absorb odors
  • Fruits most kept best in refrigerator except for
    apples, avocados, bananas, and pears
  • USDA recommends citrus fruits at 60 to 70 F
  • Vegetables 40- 45 F , humidity 85-95
  • Potatoes, sweet potatoes, eggplants, rutabagas,
    mature onions, and hard-rind squash at 60 F

30
Chapter 7 Keeping Food Safe in Storage
  • Modified Atmosphere Packaged Foods
  • Vacuum Packaging 38 F or below- shelf life
  • Sous Vide - sealed then cooked - FDA license-
    product specific temp. - 32 to 38 F
  • New-Generation Foods- store below 40 F
  • Canned Goods 50 to 70 F, 50 to 60 RH
  • Clean cans, see Appendix E
  • Baking Supplies Grain Products

31
Chapter 7 Keeping Food Safe in Storage
  • Summary
  • Refrigerators - walk-ins reach-ins - short term
  • Freezers - hold foods for long-term
  • Dry Storage key factors temperature,
    ventilation, absence of insects rodents, and
    dryness
  • Case in point - Describe

32
Video - Receiving and Storage
  • How to use a Thermometer and take Temperatures?
  • How to accept or reject a shipment?
  • What are the types of Storage?
  • How to store Chemicals?

33
Chapter 8 Protecting Food in Preparation and
Serving
  • At this point in the flow of foods the greatest
    risk for contamination and temperature abuse
  • Control time potentially hazardous foods remain
    in the Temperature Danger Zone
  • Sanitary service of foods
  • Protection of food in central kitchens and other
    units

34
Chapter 8 Protecting Food in Preparation and
Serving
  • Time Temperature principle- exposure time adds
    up with each stage of handling and serving
  • Thaw foods properly (freezing does not kill
    bacteria)
  • Under refrigeration at less than 40 F
  • Under potable running water at 70 F or below
  • In a microwave

35
Chapter 8 Protecting Food in Preparation and
Serving
  • Preparation and Cooking at the Correct
    Temperature - Cooking is a CCP
  • Conventional cooking procedures cannot destroy
    bacterial spores nor inactivate their toxins
  • Temperatures reached without an interruption of
    the cooking process
  • Check temp. before end of cooking process

36
Chapter 8 Protecting Food in Preparation and
Serving
  • Avoid the accumulation of hazards
  • Handling Batters and Breading
  • pasteurized egg products
  • small batches and thoroughly cook
  • discard leftover breading or batter
  • Preparing Eggs and Egg-based mixtures
  • no pooling, use pasteurized for products that are
    not heated to 140 F or above

37
Chapter 8 Protecting Food in Preparation and
Serving
  • Preparing protein salads and sandwiches
  • Chill ingredients first
  • small batches and refrigerate
  • Serving Food in a Sanitary Manner
  • Hand and utensil placement - kitchen and serving
    employees
  • Holding hot foods - 140 F or above, stir, cover
  • Reheat cooled foods to 165 F

38
Chapter 8 Protecting Food in Preparation and
Serving
  • Self-Service Operations
  • Food bars- use a clean plate each time
  • no use of bare hands or eating in line
  • product rotation - do not mix replacement items
    with items already on the food bar
  • keep products out of the temp. danger zone
  • Other Service Considerations -Dairy, packaged
    foods, bread, rolls, crackers

39
Chapter 8 Protecting Food in Preparation and
Serving
  • Protecting previously prepared foods
  • Cooling food safely - distance to center is the
    greatest influence on the cooling rate
  • nature of food
  • food containers and covering
  • agitation or stirring
  • type of refrigerator

40
Chapter 8 Protecting Food in Preparation and
Serving
  • Cooling Methods
  • Ice-Water bath with frequent stirring
  • Shallow pans - product depth two inches
  • Steam-jacketed kettles
  • use thermometers cut foods into smaller pieces
  • Never mix leftover foods with fresh foods
    reheat previously prepared foods more than once

41
Chapter 8 Protecting Food in Preparation and
Serving
  • Protecting Food in Central Kitchens in Mobile,
    temporary, and vending units
  • primary rules of sanitation and HACCP apply
  • use containers and vehicles specifically designed
    for transportation purposes
  • Temporary units - generally less than 14 days
  • Availability of potable water
  • Vending machines - automatic shut-off

42
Chapter 8 Protecting Food in Preparation and
Serving
  • Ten rules of safe Foodhandling
  • require strict personal hygiene
  • ID all potentially hazardous foods on menu
  • Use approved sources
  • Use extreme care in storing and handling
  • Keep raw foods separate from ready-to-eat
  • Avoid cross-contamination

43
Chapter 8 Protecting Food in Preparation and
Serving
  • Ten rules of safe food handling cont.
  • Cook or heat-process food to recommended
    temperatures
  • Store or hold foods below 40 F or above 140 F
  • Heat leftovers quickly to an internal temperature
    of at least 165 F within 2 hours
  • Rapidly cool cooked food in shallow pans in a
    refrigerator or ice water bath with agitation

44
Chapter 8 Protecting Food in Preparation and
Serving
  • Summary
  • Importance of Time and Temperature principle
  • Customers can be a source of contamination
  • Special precautions by operators of mobile units,
    temporary installations
  • Ten rules of Safe Foodhandling
  • Case in point

45
Whats Cooking?
  • Each person - write at least one question for
    each topic listed below from Ch. 5-8, include
    answer page
  • ID when to accept or reject a food shipment
  • Recognize the principles of proper storage
  • ID personal hygiene practices essential for
    foodservice employees
  • List temp. safe Foodhandling of potentially
    hazardous foods -flow of food - rec. to serving.

46
Whats Cooking?
  • Form groups of three to four people. Appoint a
    spokesperson and scribe.
  • As a group take 5 to 7 minutes to select at least
    6 and no more than 8 questions to present.
  • Each group will defend its answers.
  • Turn in your list of group questions and names of
    group members.

47
Chapter 9 Sanitary Facilities and Equipment
  • Construction of walls, floors, and ceilings for
    easy maintenance and cleaning
  • Arrangement and design of equipment and fixtures
    to comply with sanitation standards
  • Design of utilities to prevent contamination and
    to make cleaning and sanitizing easier
  • Proper solid waste management to avoid
    contaminating food and attracting pests

48
Chapter 9 Sanitary Facilities and Equipment
  • Sanitary Design and the Law Plan Review
  • First requirement is cleanability
  • Layout
  • Food-contact surface
  • Food-splash surface
  • Plan review is essential prior to construction
  • Consider menu, service methods, hours of
    operation, and guest turnover

49
Chapter 9 Sanitary Facilities and Equipment
  • Interior Construction Design
  • Flooring importance of resiliency, porosity, and
    coving (see pages 161-162 for materials)
  • Walls and Ceilings cleanability, noise
    reduction, smooth, nonabsorbent, easily cleanable
    materials, nontoxic paints
  • Dry Storage slatted shelves, avoid overcrowding,
    no exposure to direct sunlight, no water lines,
    ventilation ducts, or steam pipes

50
Chapter 9 Sanitary Facilities and Equipment
  • Interior Construction and Design cont.
  • Toilet and Lavatory Construction separate
    restrooms for employees and diners, disposable
    paper towels
  • Equipment standards established by UL and 6
    general features of NSF International
  • cleanability, rounded edges, smooth surfaces,
    nontoxic food surfaces, waste removable

51
Chapter 9 Sanitary Facilities and Equipment
  • Equipment continued
  • Cutting Boards- nontoxic Food grade, hard rubber
    or acrylic blocks -high risk of
    cross-contamination -include cleaning
    sanitizing on flowcharts and recipe descriptions
  • Dishwashing Machines 2 types- high
    temperature(models single tank, conveyor,
    carousel) and chemical sanitizing (models
    batch-type, dump recirc., door, nondump

52
Chapter 9 Sanitary Facilities and Equipment
  • Equipment continued
  • Clean-in-place self draining and capable of
    complete evacuation
  • Refrigerators and Freezers two types walk-in
    reach-in stainless steel, cleanability, drain,
    and inside safety release. see pages 170-171
  • Cook-Chill Equipment Blast chiller cool foods to
    37 F within 90 minutes- Tumble chiller for
    viscous or liquid foods

53
Chapter 9 Sanitary Facilities and Equipment
  • Arrangement and Installation of Equipment
  • see exhibit 9.10 on page 173-175
  • types portable, immobile, cantilever mounted
  • Utilities- 2 goals provide without contaminating
    and resources to meet cleaning needs
  • Water Supply - potable, hot water (recovery rate-
    booster heater 180 F for heat sanitizing)

54
Chapter 9 Sanitary Facilities and Equipment
  • Equipment continued
  • Utilities-Water Supply continued
  • Plumbing- greatest challenge is cross-connection
  • backflow
  • back-siphonage
  • Importance of air-gap as a prevention device see
    page 178 for requirements
  • Sewage- label inflow and outflow pipes

55
Chapter 9 Sanitary Facilities and Equipment
  • Equipment -Utilities continued
  • Electricity- meet power needs- check plugs, cords
    and outlets
  • Lighting - foot-candle -
  • at least 20 foot candles over food prep.,
    tableware, equipment washing areas
  • positioning to avoid casting shadows
  • covers in case of breakage

56
Chapter 9 Sanitary Facilities and Equipment
  • Ventilation - removal of steam, smoke, grease,
    and heat from food preparation areas and
    equipment - 5 functions
  • reduce possibility of fires
  • eliminate condensation airborne contaminants
  • reduce accumulation of dirt
  • reduce odors, gases, fumes mold growth(RH)

57
Chapter 9 Sanitary Facilities and Equipment
  • Garbage Disposal- garbage is wet waste
  • containers must be leakproof, waterproof, easily
    cleanable, pest-proof, and durable
  • stored on or above a smooth, nonabsorbent surface
  • accumulate only in designated areas remove from
    food-prep. ASAP
  • Clean frequently- hot, cold water with drain

58
Chapter 9 Sanitary Facilities and Equipment
  • Solid Waste Management - dry, bulky trash
  • reduce volume through pulpers, mechanical
    compacting, source reduction, recycling, and
    waste-to-energy incineration (municipal)
  • Train employees to eliminate waste, evaluate
    packaging, initiate a source reduction,
    participate in local recycling programs,
    identify a hauler who will take recyclables to
    recycling areas

59
Chapter 9 Sanitary Facilities and Equipment
  • Summary
  • Importance of design and equipment
  • Built-in sanitation through construction of
    floors, walls, and ceilings, choice and placement
    of equipment, and planning of utilities.
  • NSF International- UL
  • Case in Point - Beverages

60
Class Summary
  • Briefly reviewed Ch. 6 Purchasing, Reviewed Ch.
    7 Safe in Storage, Ch. 8 Preparation and
    Serving
  • HACCP Video- Whats Cooking exercise
  • Discussed Chapter 9 Sanitary Facilities and
    Equipment
  • Class Summary and Assignment

61
Assignment
  • Review Chapters 9 and 10 and your notes.
  • Assignment for next class is to read Chapters 11
    and 12 of the Applied Foodservice Sanitation
    book.
  • Assignment 4 Multiple Choice Questions are due
    on a Scantron on Monday
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