Sanitation adn Safety

Sanitation adn Safety

1. Food Risks

   • Understanting sources of disease transmitted foods
     • Dangers *Biological *Chemists *Physical *Allergens
   • Pathogens
     • Are not visible
     • Contaminanting Microorganisms *Bacteria * Virus *Fungus *Parasites
       • BACTERIA
         • Is the major cause of diseases
           • We mentioned four and were classiffed 1. Harmless 2. Beneficial 3. Undesirable 4. Pathogens
             • LOCOMOTION: Bacteria move from one place to another and the causative: Hands, Water, Air, Insects, Rats. Amongs others.
               • three ways to protect food from bacteria: 1. Prevent them from spreading 2. Stop growth 3. Kill them
       • VIRUS
         • these are inactive until they enter acell
         • are smaller than bacteria
       • PARASITES
         • Are small but are larger than bacteria
         • These can only survive within another organism
         • these are killed by cooking or freezing
       • FUNGUS
         • characterized by deterioration of food
           • There are evil and bening
   • Chemical and Physical Hazards
     • Some types of chemical poisoning are caused by the use of defective or improper equipment or equipment that has been handled improperly
       • Do not use: Antimony, cadmium, eyanide lead, copper, Zinc
   • Allergens
     • Causes an allergic reaction

2. Personal Hygiene

   • Foodborne diseases can be caused by poor handling of workers
     • Do not wash your hands
       • manipulates food
         • contaminated food
           • eat food
             • sick person
   • to manipulate food it is good to have a good personal hygiene

3. Food Storage

   • Receiving
   • Dry food storage
   • Freezer storage
     • -18 °C
   • Refrigerator Storage
     • 41° F , 41° C

4. Setting Up a System for food safety

   • Safety cooking in generally considering a relatively safe ocupation, at leastin comparison to many ilustracion jobs However, the kitchen presents many dangers, minor injures cuts and burns a common
     • Evalusting Riks: at every step of food flow trough the operation. the riks can lead to dangerous conditions
       • The how of foods reception storage service Haccp begins whitc a concept called food how
         • the steps the hacep systems the purpos e of haccp is to identify control and hazards of food contamination
           • The Haccp System
     • Identification de control critical control point one potential hazards are identified the nexts step is to decide in which stages a worker can control hazards these point are called control points for any given hazard there
   • The flow of food

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