Foodsafe Notes

* 5 pathogens - bag7😊cteria, viruses, parasites, 45, fungi
** most foodborne illness  se of chem. reactions that can make food unsafe. store food in proper containers for food.

-----------------------------------------

** legal requirement: 1 person at all times must have foodsafe on cooking job site.**
* foodborne illness complaint -- when did you eat.d What did you eat. What are your symptoms. When did the illness start. /3 out a sheet with this info to report it later.
* Salmonella, ecoli, listeria, campylobacter are bacteria.
* HepA, Norovirus are viruses
* Parasites - tapeworms, roundworms, trichinella
* Protozoa - giardia lambia (can be present in streams, wells, bodies of water)(giardiasis, drinking it makes you very sick)
* Fungi - mould (anywhere damp, organic parasite)(you can't scrape the mold off the food, toxins can be in the rest of the food, still unsafe)
* You could carry HepA for 15-50 days without symptoms. You can get the vaccine for life.

----------------------------------

** At least 74C for cooking and reheating foods. And >60C kept in hot container. When heating food to kill the pathogens.**
** Fridge around 0C -- 4C. Between 0C and -18C, food freezes and bacteria freezes. Bacteria survives and multiplies above 4C. Freezer should be kept under 18C. Keep frozen foods to thaw in fridge.**
* Bacteria in fridge slows down and survives.
* Temperature -- keep food out of the 'danger zone' for any length of time: 4C to 60C. Bacteria in this zone of 4--60C temp, multiply fast. Freezer should be -18C and under.
* Bacteria can develop protective coatings to survive extreme heat, cold, drying, boiling, chemicals and these are **spores**
** When people leave food out on the counter for too long, the spore bursts open and multiplies into pathogens**

---------------------------------------------------

* 1. Food Intoxication (toxins) , Staph, 1--6hrs vomiting.
* 2. Food Infection (ex. Salmonella bacteria)(12--72h later, symptoms like diarrhea)
* You have no more than 2h (for the "life" of the food) to leave food in the danger zone temperature. Limit the time you prepare foods. If bacteria is killed
* Foods that contain toxins may not look, smell or taste any different from uncontaminated food!
* FATTOM - Six factors that affect bacteria growth
* Food, Acid, Temperature, Time, Oxygen, Moisture
* PH scale 0 -- 14. 0--4PH acidic foods. 4.6--9 are neutral foods. 10--14PH alkaline foods.
* Neutral PH foods are higher risk for bacteria growth.
* Bacteria doubles and multiples every 20 mins. 1-2-4-8-16-32-64-128, etc.
* Some bacteria like oxygen. Some multiply when there is no oxygen.
* Bacteria likes high moisture food. Bacteria also likes food with protein.

---------------------------------------------

** The Vicious Cycle of Contaminants** Food Handler -> Environment -> Food -> Food Handler

**Cross Contamination** (AKA Indirect Transmission) -- Store raw meat at the bottom, cutting boards seperate and sanitized after use, dont sneeze on food, proper hand washing

**Food Safety Plan -- 5 Steps** (Legal Requirement for All Restaurants)

 1. Hazards (Identifying hazards)
 2. Critical Control Points (Points when no further action can be taken to kill or control hazards)
 3. Critical Limits (Specific and measurable limits that indicate effective control of a CCP)
 4. Monitoring Action (Checks, measurements and observations that prove critical limit)
 5. Corrective Action (Procedures to follow when critical limits are not met)

---------------------------------------------------------

**Hand Washing**

 * Thoroughly after contact with any contaminants
* Wet hands with water, apply soap, 20-30s lather
* Scrub back of hand, wrists, fingertips, under nails (20-30s)
* Rinse under water, hands pointing toward drain
* Dry with paper towel and turn off taps with the towel

(Quick rinse = most bacteria remain 10--15s = half of bacteria remain. 30s = 99% are gone)

* Remember that gloves pick up bacteria. **Change gloves as often as you would wash your hands.**DO NOT use latex gloves as they can cause severe allergic reactions

*Always remove apron before going to the washroom. Avoid wiping hands on apron or clothing. Restrain hair with net or hat. Wash hands after touching hair, mustache, avoid touching mouth or nose, avoid smoking, eating. When tasting food, use a single use utensil or use a new clean utensil for each tasting*

**If you have an illness that might contaminate food, you must stay home from work. If symptoms end, you must wait 48--72 hours before returning to work.**

-----------------------------------------------------

**Receiving Food**

* Accept food only from approved sources
* Ensure chemicals have been stored seperately from food
* Make sure truck is clean and does not have pests
* Check refridgerated food is at or below 4C and that frozen food is at or below 18C
* Do not accept spoiled, damaged or expired food. Reject products with broken boxes, torn bags, opened containers, dented cans or strange orders.

**Storing Food, in this order**

1. Hazardous foods requiring refrigeration (meats, seafood, dairy, cut fruits and veg)
2. Frozen foods (frozen beef)
3. Less hazardous foods that req. refridgeration (uncut vegs, uncut fruits)
4. Dry goods (sugar)

* Store food at least 15cm above the ground. To counteract spills, pests and other hazards. As well as give the food air circulation.

**FIFO - First In, First Out.**

* Pull older stock to the front of the shelf and store the new stock behind. Note expiry dates and rotate stock so that older stock is used before new stock.

----------------------------------------------------
Proper steps for preparing hot food safely

 1. Check temps
 2. Dont leave food on counter (put in fridge, defrost in microwave (if small amounts and cook asap) or cold running water fully submerged if you need to cool)
 3. Preheat hot holding dish (chafing dish, steam tables, rice cookers, crock pots)

  >  Clean and sanitize cutting boards, (ideally use different color coded cutting boards)
  >  Food may look cooked on the outside, however check inside temp and make sure its 74C or over.
  >  Calibrate food thermometers regularly, clean and sanitize them after each use. Use thermometer where the coldest temperature is most likely, such as the thickest part of a meat, or middle of a soup.
  >  Be aware of hot and cold spots on the stove and measure food that is most likely to be colder
  >  When microwaving food, be aware that they will not cook evenly, check temperatures in different parts of solid good and stir liquids for more accurate temperature readings

**Cooling Food**

* Hot food must be cooled from 60C - 20C within 2h, and from 20C to 4C within 4h.

* Placing the container of hot food in an ice bath.
* Or stirring with purpose built ice wands or cooling wands
* Or dividing large portions into small portions and cooling in shallow metal pans in the cooler

----------------------------------

* Never wash poultry products. It can be more of a safety risk.
* Salmonella is not only on outside of the egg. It can be in the inside.
* Only thing that kills salmonella - 74C heating.

--------------------------------

**Cleaning and Sanitizing**

 1.  Cleaning with soap and water will remove surface dirt and grease but does not remove all harmful bacteria.
 2.  Sanitizing eliminates or substansially reduces the number of harmful bacteria on a cleaned surface.

Approved Sanitizers
 1.  Chlorine Bleach
 2.  Iodine
 3.  Quats

Manual Dishwashing
 1.  SCRAPE food off and soak for 10--15m in a bus pan of hot water and a commrrcial soaking chemical. Presoak dirty pots and pans.
 2. WASHING with commercial grade detergent in 45C clean water. Change water frequently.
 3. RINSE in clean hot water to remove detergeny.
 4. SANITIZE for two ninutes in 28ml commercial chlorine bleach per 4.5L of water or use anothrr approved sanitizer. Use test strips to measure concentration.
 5. AIR DRYING -- Drain boards should be cleaned and sanitized and be sloped for drainage. *All dishes & utensils should be dry and cool before storage.* Never towel dry.

High temp Mechanical dishwasher - 60C washing and sanitizing 82C for 10 seconds. Make sure its working properly by checking temperature gauges on the dishwasher.

Low temp - 50-60C wash and chemical sanitizer like chlorine. Use test strips to check after. Sanitizer should be 50ppm or higher.

Check dishwashers are working properly first time you use it every day.

**Pest Control -- Pests need water, food and shelter to survive**

  > Contact pest control if you see warning signs
  > Clean and sanitize food contact surfaces daily, such as prep surface, grills, countertop
  >  Screens over windies to keep birds and flies away.
  >  Store food 15cm above ground. Keep food in tightlysealed, foodgrade containers.
  >  Stop dripping pipes and pooling of water.
  >  Dispose of garbage propey and don't put garbage near doorways.
  >  Keep cooking equipment free of grease and buildup

**Basic Requirements of Restaurants**
 1. Adequate lighting
 2. Potable water
 3. Adequate hot water supply
 4. Proper waste disposal
 5. Hand washing sinks
 6. Proper dishwashing facilities
 7. Grease traps
 8. Adequate cooler, freezer and dry storage space
 9. Proper ventilation

* Regular maitenance of kitchen equipment
* Ensure equipment is operating according to manufacturers specifications

Preventative maitenance

* Seals of coolers and fridge doors are clean, free of mould, and seals tightly
* Ventilation systems should be cleaned regularly to prevent grease buildup.
* Compressors on coolers and freezers, clean, free of dust and grease and have good air citculation
* All temperature gauges should be regularly checked for accuracy

Emergency Situations - fire, smoke dmg, flooding, power outages, etc.

* Contact health authority before continuing to serve food during an emergency situation