Food safety and sanitation are critical for the survival and success of foodservice businesses, requiring vigilance against three primary contamination pathways: pathogenic, chemical, and physical.
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Foodservice professionals take food and workplace safety seriously
or they don’t stay in business for long.
Safety and sanitation in the food-service industry
include issues of storing foods to keep them safe from contamination,
preparing foods in a way to minimize the chance of contamination,
following proper cleaning protocols,
and creating a workplace that is safe for food and food handlers.
Foods can become contaminated or become harmful to humans through three pathways:
Pathogenic Contamination
Chemical Contamination
and Physical Contamination.
Let’s explore each of these categories so we can better understand how to combat and prevent them.
Pathogens are disease-causing microorganisms that can contaminate foods and cause severe illness in anyone who eats them.
Millions of people each year are affected by food borne pathogens and outbreaks
that result in financial loss, illness, and even death.
Certain foods are more susceptible to pathogens, including meat, fish, poultry, eggs, cooked rice and cooked potatoes.
In a kitchen, chemical contamination can come from three possible sources:
Residue such as pesticides or hormones left on or in foods from the supplier.
Cleaning compounds, such as ammonia, chlorine, or silver polish.
Toxic metals or compounds used for cooking utensils,
such as chipped enamel or peeling teflon.
Physical Contamination can occur with the supplier or vendor,
such as when foreign particles get into the food product during the harvesting or packing.
More likely, physical contamination occurs in the kitchen during food preparation and service...
...when hair, broken glass or splinters of wood or metal fall into the food.
Physical contamination can also occur when cleaning.
For example, scrubbing a griddle, using an old or inferior quality grill brick...
...can result in glass particles from the brick breaking off,
and getting into the food being cooked on the grill.
Another example is when pieces of cleaning tools, being used to scrub pots & pans,
such as pieces of metal from stainless steel scrubbers...
...contaminate the food being cooked.
Cross-contamination is another danger during food preparation.
This occurs when a previously safe item is exposed to an unsafe item
and then becomes “contaminated.”
The most obvious examples are in the use of cutting boards.
If you have just placed raw chicken on a cutting board,
you don’t want to cut your tomatoes for the salad on that same cutting board.
Now that we’ve talked about how foods can becomes contaminated...
...in the next video, we’ll talk about what we can do in the kitchen
to keep foods and our customers safe.
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