(SAS) Safety and Sanitation Module Overview

Safety and Sanitation Module Overview

Introduction

When food service industries are handling food for consumers, certain food safety and sanitation requirements have to be met and continually improved upon. It is required that the public be made aware of how well any particular food establishment practices industry regulated health requirements. Likewise, restaurants have a health score that is determined by reviewing and determining whether the kitchen and dining sanitation practices of the restaurant is in compliance of health code regulations. These criteria must be met in order to sustain the health of the public. In this module, the Hazard Analysis and Critical Control Point system requirements and additional health and safety precautions that are established for the food, consumer, and food-service workers is thoroughly evaluated. Students will learn the techniques industry level management and employees use to maintain

Essential Questions

• How are food safety and sanitation practices related to risk for illness?
• What are the consequences of not following the requirements of food temperatures and food safety?
• What are some risks associated with improper sanitation practices?
• What sanitation practices apply to the HACCP?
• Why are safe food storage practices important to follow?
• What procedures and regulations apply to Health Department Inspections?

Key Terms

1. BAC guidelines - clean, separate, cook, chill to prevent foodborne illnesses.
2. Bacteria - single-celled, living microorganisms that can spoil food and cause foodborne illness; bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated; some form spores that can survive freezing and very high temperatures.
3. Critical Control Points (CCPs) - in a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
4. Critical limit - in a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.
5. First-in, First-out (FIFO) - method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first.
6. HACCP plan - written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food served.
7. Hazard analysis - process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan.
8. Hazard Analysis Critical Control Point (HACCP) - food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow through the operation, they can be prevented, eliminated, or reduced to safe levels.
9. Health inspector - city, county, or state staff member who conducts foodservice inspections; health inspectors are also known as  sanitarians, health officials, and environmental health specialists; they are generally trained in food safety, sanitation, and public health principles.
10. Occupational Safety and Health Administration (OSHA) - federal agency that regulates and monitors workplace safety.
11. Record keeping - in a HACCP system, the process of collecting documents that allow you to show you are continuously preparing and serving safe food.
12. Regulations - laws determining standards of behavior. Restaurant and foodservice regulations are typically written at the state level and based on the FDA Food Code.
13. Sanitizer - chemical used to sanitize; chlorine, iodine, and quats are the three most common types of chemical sanitizer in the restaurant and foodservice industry.
14. Sanitizing - process of reducing the number of microorganisms on a clean surface to safe levels.
15. Shelf life - recommended period of time during which food can be stored and remain suitable for use.
16. Temperature danger zone - the temperature range between 41 ̊F and 135 ̊F (5 ̊C to 57 ̊C), within which most foodborne microorganisms rapidly grow.
17. Thermometer - device for accurately measuring the internal temperature of food, the air temperature inside a freezer or cooler, or the temperature of equipment; bimetallic stemmed thermometers, thermocouples, and thermistors are common types of thermometers used in the restaurant and foodservice industry.
18. Verification - in a HACCP system, the process of confirming that critical control points and critical limits are appropriate, that monitoring is alerting you to hazards, that corrective actions are adequate to prevent foodborne illness from occurring, and that staff are following established procedures.

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