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Essential Food Safety and Hygiene Practices

May 4, 2025

Food Safety and Hygiene Lecture Notes

Temperature Danger Zone

  • Danger Zone Temperature Range: 40°F to 140°F (4°C to 60°C) where bacteria grow rapidly in food.

Cleaning and Sanitizing

  • Food Contact Surfaces: Cleaned and sanitized every 4 hours to prevent bacterial buildup.

Cooking Temperatures

  • Minimum Internal Cooking Temperature for Chicken: 165°F (74°C) to kill harmful bacteria.
  • Cooking Temperatures for Pork, Beef, and Seafood:
    • Pork: 145°F
    • Beef: 160°F
    • Seafood: 145°F

Foodborne Illness

  • Symptoms: Fever, vomiting, diarrhea, and abdominal cramps.
  • Food Handler Protocol: Report symptoms like diarrhea or vomiting to a supervisor and do not work.

Food Storage

  • Ready-to-Eat Foods: Store above raw meats to prevent cross-contamination.
  • Raw Meat, Poultry, Seafood Storage: Store on the lowest shelf or in a separate bin.
  • Refrigerated Foods Temperature Check: At the beginning and end of each shift.

Cross-Contamination Prevention

  • Definition: Transfer of harmful bacteria from one food to another.
  • Prevention: Use separate equipment for raw and cooked foods.

Handwashing

  • Proper Steps: Wet hands, apply soap, scrub for at least 20 seconds, rinse, and dry.
  • Duration: At least 20 seconds in a food service environment.

Thermometer Calibration

  • Procedure:
    • Boiling water check: 212°F (100°C)
    • Ice water check: 32°F (0°C)

Allergens

  • Major Allergens: Eggs, milk, fish, tree nuts.
  • Handling Allergies: Inform chef and ensure allergen-free dishes.

HACCP Plan

  • First Step: Conducting a hazard analysis.

Sanitizing Dishes

  • Hot Water Temperature: At least 171°F (77°C).

Chemical Storage

  • Location: Separate area away from food.

Food Safety Management

  • System: Practices and procedures to prevent foodborne illness.

Food Handler Hygiene

  • Practices: Wear clean clothes, hair restraint, and closed-toe shoes.

Proper Handling and Disposal

  • Glove Use: Change after each task.
  • Grease and Fat: Recycle in designated grease bin.
  • Expired Food: Securely seal and label as waste.

Health Inspection Preparation

  • Preparation: Ensure staff awareness and compliance with food safety standards.

Food Safety Audit

  • Focus: Reviewing food safety practices and compliance.

Sanitation Solutions

  • Preparation: Dilute bleach with water as per manufacturer's instructions.

Food Safety Guidelines

  • Buffets: Use sneeze guards and change dishes regularly.
  • Ventilation: Removes airborne contaminants and controls odors.

Waste Disposal

  • System: Separate recyclables and compostables from general waste.

Emergency Procedures

  • Fire: Evacuate immediately and use appropriate fire extinguisher.
  • Power Outage: Monitor temperatures of refrigerated and frozen foods.

Additional Notes

  • FIFO: First In, First Out inventory rotation system.
  • Food Handler Responsibilities: Maintain food safety and hygiene.
  • Food Safety Audits: Review and assess food safety practices.

This summary covers essential safety measures, hygiene practices, and emergency protocols in food handling and service operations.

Full transcript