Food Safety and Sanitation

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• Food Safety and Sanitation

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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.

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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.

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Terms

• Cleaning
• Food-borne illness
• Food-borne infection
• Food-borne intoxication
• Food sanitation

• HACCP (Hazard Analysis and Critical Control
  Point)
• Metabolites
• Pathogen
• Personal hygiene
• Sanitizing

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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?

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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.

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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.

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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.

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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.

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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.

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Sanitation is critical!
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Environment

• The food preparation environment is kept safe
  through
• Waste removal
• Cleaning and sanitizing

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Personal hygiene

• Personal hygiene involves keeping the following
  clean
• Clothing
• Hands
• Hair
• Footwear
• Floor and Work Surfaces

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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.

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HACCP

• HACCP was developed jointly by the U.S. Army and
  The Pillsbury Company.
• It is administered by the United States
  Department of Agriculture

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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.

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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.

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In establishing a HAACP program, a food
processors 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.

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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.

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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.

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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.

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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?

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The End!