tailieunhanh - Lecture Professional cooking (7/E): Chapter 2 - Gisslen

In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. | Chapter 2 Sanitation and Safety Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved An attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are unacceptable. Sanitation and Safety Professionalism Poor sanitation and safety can cost a lot of money. Poor food-handling procedures and unclean kitchens cause illness, unhappy customers and even fines, summons, and lawsuits. Food spoilage raises food costs. Poor kitchen safety results in injuries, medical bills, and lost workdays. Poor sanitation and safety habits show lack of respect for your customers, for your fellow workers, and for yourself. Sanitation and Safety The rules presented in this chapter are basic guidelines. Local health departments have more . | Chapter 2 Sanitation and Safety Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved An attitude that reflects pride in the quality of your work. One of the most important ways of demonstrating professional pride is in the area of sanitation and safety. Pride in quality is reflected in your appearance and work habits. Poor hygiene, poor grooming and personal care, and sloppy work habits are unacceptable. Sanitation and Safety Professionalism Poor sanitation and safety can cost a lot of money. Poor food-handling procedures and unclean kitchens cause illness, unhappy customers and even fines, summons, and lawsuits. Food spoilage raises food costs. Poor kitchen safety results in injuries, medical bills, and lost workdays. Poor sanitation and safety habits show lack of respect for your customers, for your fellow workers, and for yourself. Sanitation and Safety The rules presented in this chapter are basic guidelines. Local health departments have more detailed regulations. All food-service operators are responsible for knowing the health department regulations in their own city and state. Sanitation and Safety Most food-borne illness is the result of eating food that has been contaminated. Contaminated means the food contains harmful substances not originally present in it. Contaminated food is food that is not pure. Food Hazards Contamination Any substance in food that can cause illness or injury is called a hazard. Four types of food hazards: Biological hazards Chemical hazards Physical hazards Allergens Food Hazards Any substance in food that can cause illness or injury is called a hazard. Some illnesses are caused by substances that occur naturally in foods, such as: Plant toxins (or “poison”), such as the chemicals in poisonous mushrooms. Natural food components to which some people are allergic. Food Hazards Microorganism: a tiny, usually single-celled organism that can be seen only through a .