1. Food and Beverage Operations
Safety and Sanitation
Chapter 11
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The F&B industry requires managers to know the law, rights and responsibilities as a cook, server, manager, operator or owner.
Holding, preparing and serving wholesome and safe food to the public is a matter of trust.
2. Chapter Objectives
• The causes of unsafe food and types of foodborne
illness
• Effects of personal cleanliness on food quality
and service
• Food handling and cleaning procedures
• OSHA roles in keeping the workplace safe
• Common food service accidents and ways to
prevent them
• First aid requirements
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Short Serv Safe Video
4. Causes to Unsafe Food
Three Types of Hazards
• Bacterial -FATTOM
• Microorganisms
• Chemical
• Cleaning Agents
• Physical
• Contaminants
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Bacteria-SIngle-Celled Micro-organism
Causes disease from Cross-Contamination
FATTOM Food, Acid, Temperature, Time, Oxygen, Moisture
Chemical-Usually Careless: Cleaning supplies, Additives, Caustic
Physical- Usually Accidental, Glass, Metal, Plastic
5. Foodborne Illnesses
• Overview of foodborne illnesses
• Food poisoning – illness caused by gem-
produced poisons: Botulism
• Food infection – illness caused by germs
in food: Salmonella, Clostridium
Perfringens, E.Coli, Shigilla,
Staphilococcus
• Viral-Hepititus A&B, Flu, Cold
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6. Personal Cleanliness on Food
Quality & Service
• Proper Hand Washing
• Personal cleanliness
guidelines
• Regular physical
examinations
• Employee eating habits
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8. Safe Food Handling
• Storing and Issuing
– Storage guidelines
– Storage temperatures
– FIFO
• Preparing
– Sanitation guidelines
– 7 Hazard Analysis Critical
Control Point (HACCP)
principles
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9. How to Thaw Foods
• In refrigerated units
• Under running water at a temperature of 70
F (21C) or below
• In a microwave oven if the product will be
transferred immediately to other cooking
equipment
• As part of the cooking process – for
example, when steaks are charbroiled from
their frozen state
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10. Safe Food Handling
• Serving
– Portion
– Leftover food
• Cleaning up
– Ware washing
– Kitchen and dining areas
– Garbage and refuse
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MSDS
These sheets come with every hazardous material in the workplace
Has information concerning safety and suggested immediate first aid treatment for employees
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Lists materials inside package and what hazards they may contain
Used by Fire, Police and Physicians in the event of an emergency.
13. Common Food Service
Accidents
• Burns
• Muscle strains and falls
• Cuts
• Equipment Accidents
• Fire
• Slip-and-falls
• Flood-Electrical
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Safety in busy environment. Proper clothing, shoes, hair restraints are necessary in Food service.
http://www.cdc.gov/
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Provide highly visible signage and posters for employee safety in the event of an
emergency
16. Steps in an Accident
Investigation
1.Assess exactly what happened
2.Determine why the accident occurred
3.Suggest what should be done to prevent
recurrences
4.Follow up and Evaluate
5.Adjust procedures if necessary
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Insurance coverage requires incident reports for
accidents
17. Manager's roles
Safety Team
Developing, implementing, and monitoring
sanitation and safety efforts
Safety checklist
Fire Evacuation Plan and Drill
Anticipate Problem Areas
Emergency Plans
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Manager’s must take appropriate action and planning to avoid repeated
accidents
18. Sanitation Review
• The causes of unsafe food and types of foodborne
illness
• Effects of personal cleanliness on food quality
and service
• Food handling and cleaning procedures
• OSHA roles in keeping the workplace safe
• Common food service accidents and ways to
prevent them
• First aid requirements
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