tailieunhanh - Lecture Molecular gastronomy: Scientific cuisine demystified: Chapter 2 - Jose Sanchez

This chapter examines the nature of the cost/volume/profit relationships. An understanding of these relationships is the key to fully comprehending cost control in food and beverage operations. The following examples illustrate the nature of the cost/profit/volume relationship. | Sanitation and Safety 2 OUTLINE: Food Hazards, Safety, Safety Related to Modern Cooking Applications 1 Biological hazards Natural toxins, poisonous plants, parasites, fungi, virus, bacteria, and etc. Chemical hazards Chemical residue such as pesticides, and cleaning substances Physical hazards Human/animal hair, fragmented glass, metal, and other nonedible materials Food Hazards Notes: Major causes of foodborne illnesses are biological hazards 2 Personal hygiene Sanitation of food contact surfaces Food storage Washing Pest control Food Hazards How to Prevent Foodborne Illnesses and Cross- Contamination Hygiene: Person-to-food and Person-to-utensil are major causes of cross-contaminations. Sanitation: Sanitizing tools with direct contact with food, boiling tools in 171°F (77°C) to disinfect. Storage: Separate raw and cooked foods, properly seal and label when storing food. Washing: Wash with cold water before use to prevent spoilage. Pest: Keep garbage in sealed containers, fill any . | Sanitation and Safety 2 OUTLINE: Food Hazards, Safety, Safety Related to Modern Cooking Applications 1 Biological hazards Natural toxins, poisonous plants, parasites, fungi, virus, bacteria, and etc. Chemical hazards Chemical residue such as pesticides, and cleaning substances Physical hazards Human/animal hair, fragmented glass, metal, and other nonedible materials Food Hazards Notes: Major causes of foodborne illnesses are biological hazards 2 Personal hygiene Sanitation of food contact surfaces Food storage Washing Pest control Food Hazards How to Prevent Foodborne Illnesses and Cross- Contamination Hygiene: Person-to-food and Person-to-utensil are major causes of cross-contaminations. Sanitation: Sanitizing tools with direct contact with food, boiling tools in 171°F (77°C) to disinfect. Storage: Separate raw and cooked foods, properly seal and label when storing food. Washing: Wash with cold water before use to prevent spoilage. Pest: Keep garbage in sealed containers, fill any holes or gaps in the kitchen to prevent pests from entering/nesting. 3 Danger zone Between 40°F (4°C) to 140°F (60°C) Refrigerator temperature Cooling Reheating Food Hazards Temperature Control Danger zone: Bring internal temp of hot items to 140°F/60°C or cold items to 40°F/4°C for at least 15 seconds. Fridge Temp: Maintain temp at around 40°F/4°C to minimize bacterial growth. Cooling: Cool to 41°F (5°C) when storing and 70°F (21°C) within 2 hours or to 41°F (5°C) within 4 hours. Reheating: Reheat to 165°F/74°C for 15 seconds or maintain at 140°F/60°C until service. 4 HACCP Hazard Analysis Critical Control Point Used to minimize or eliminate risks Approved by the FDA and the USDA Seven principles Food Hazards HACCP System 5 Principle 1 Conduct a Hazard Analysis Principle 2 Identify Critical Control Points (CCPs) Principle 3 Establish Critical Limits for Each CCP Principle 4 Establish Procedures to Monitor Each CCP Food Hazards HACCP System (cont’d) Principle 1: Identify potential .