Preparation Course for the GIHE exam

FOOD -BORNE ILLNESSES ARE CAUSED BY ADULTERATED FOODS (FOODS UNFIT FOR HUMAN CONSUMPTION)
Food can serve as carriers for many different illnesses, the most common symptoms of food-borne illnesses include abdominal cramps, nausea, vomiting and diarrhea, possibly accompanied by fever. These symptoms may appear within a matter of hours after consumption of the affected food, although in some cases several days may elapse before onset. In order for a food-borne illness to be declared an official outbreak, in must involve two or more people who have eaten the same food, and it must be confirmed by health officials.
The severity of the illness depends on the amount of adultered food ingested and, to a great extent on the individual´s susceptibility. Children the elderly and anyone whose immune system is already under siege generally will have much more difficulty than a healthy adult in combating a food-borne illness.
The source of the contamination affecting the food supply can be chemical, physical or biological. Insecticides and cleaning compounds are examples of chemical contaminants that may accidentally find their way into food. Physical contaminants include such things as bits of glass, rodent hairs, and paint chips. Careless food handling can mean that even an earring or a plastic bandage could fall into the food and result in illness or injury.
Biological contaminants account for the majority of food-borne illnesses. These include naturally occurring poisons, known as toxins, found in certain wild mushrooms, rhubarb leaves, green potatoes, and other plants. The predominant biological agents, however, disease-causing microorganisms known as pathogens which are responsible for up to 95% of all food-borne illnesses, Microorganisms of many kinds are present virtually everywhere, and most are helpful or harmless, if not essential; only about 1% or microorganisms are actually pathogenic (responsible for causing illness).
Food-borne illnesses caused by biological contaminants fall into two subcategories: intoxication and in infection. Intoxication occurs when a person consumes food containing toxins from bacteria, molds or certain plants and animals. Once in the body, these toxins act as poison. Botulism is an example of an intoxication.
In the case of an infection, the food eaten by an individual contains large numbers of living pathogens. These pathogens multiply in the body and generally attack the gastrointestinal lining. Salmonellosis is an example of an infection.
Some food-borne illnesses have characterics of both an intoxication and an infection.
(E. coli 0157:H7) is an agent that causes such an illness.
The specific types of pathogens responsible for food-borne illnesses are fungi, viruses, parasites and bacteria, Fungi which include molds and yeast, are more adaptable than other microorganisms and have a high tolerance for acidic conditions. They are more often responsible for food spoilage than for food-borne illness. Fungi are important to the food industry in the production of cheese, bread and wine and beer.
Viruses do not actually multiply in food, but it through poor sanitation practice a virus contaminates food, consumption of that food may result in illness. Infectious hepatitis, caused by eating shellfish harvested from polluted waters (an illegal practice) or poor hand-washing practices after using the rest room are examples. Once in the body, viruses invade a cell (called the host cell) and essentially reprogram it to produce more copies of the virus. The copies leave the dead host cells behind and invade still more cells. The best defenses against the food-borne viruses are good personal hygiene and obtaining shellfish from certified waters.
Parasites are pathogens that feed on and take shelter in another organisms, called a host. The host receives no benefit from the parasite and, in fact, suffers harm or even death as a result. Amebas and various worms, such as a Trichinella spiralis which is associated with pork, are among the parasites that contaminate foods. Different parasites reproduce in different ways. An Example is parasitic worm that exists in the larva stage in muscle meats. Once consumed, the life cycle and reproductive cycle continue. When the larvae reach adult stage, the fertilized female releases more eggs, which hatch and travel to the muscle tissue of the host, and the cycle continues.
Bacteria are responsible for a significant percentage of biologically caused food-borne illnesses. In order to better protect food during storage preparation, and service. It is important to understand the classifications and patterns of bacterial growth.
Bacteria are classified by their requirement for oxygen, the temperatures at which they grow best, and their grow best, and their spore-forming abilities. Aerobic bacteria do not require oxygen and may even die when exposed to it. Facultative bacteria are able to function with or without oxygen.
In terms of sensitivity to temperature, bacteria fall into the following categories:
1. - Mesophilic bacteria grow best between 60° and 100°F. Because the temperatures of human bodies as well as a commercial kitchens fall within that range, mesophilic bacteria thend to be the most abundant and the most dangerous.
2. - Thermophilic bacteries grow most rapidly between 110° and 171°F
3. - Psychrophilic bacteria prefer cooler temperatures, between 32° and 60°F.
Although cooking food will destroy many of the microorganisms present, careless food handling after cooking can reintroduce pathogens that grow even more quickly without competition for food and space from microorganisms that cause spoilage. Although shortcuts and carelessness do not always result in food-borne illness, inattention to detail increases the risk of creating an outbreak that may cause serious illness or even death. The various kind of expenses that a restaurant can incur as the result of an outbreak of food-borne illness can be staggering. In addition, negative publicity and loss of prestige are blows from which many restaurants can simple never recover.
AVOIDING CROSS CONTAMINATION
Many food-borne illnesses are result of unsanitary handling procedures in the kitchen. Cross contamination occurs when disease-causing elements or harmful substances are transferred from one contaminated surface to another.
Excellent personal hygiene is one of the best defenses against cross contamination. The employee who reports for work even thought he or she has a contagious illness or an infected cut on the hand come into contact with a possible source of contamination, especially the face, hair, eyes, and mouth, they must be thoroughly washed before continuing any work.
Food is a greatest risk of cross contamination during the preparation stage. Ideally, separate work areas and cutting boards should be used for raw and cooked foods. Equipment and cutting boards should always be cleaned and thoroughly sanitized between uses. For example, before cutting a piece of pork on a surface that was used to cut chicken, it is important to clean and sanitize not only the cutting surface, but also your hands, the knife , and the sharpening steel, Wiping cloths for this porpoise should be held in a double-strength sanitizing solution and placed near each workstation to encourage use. All food must be stored carefully to prevent contact between raw and cooked items. Place drip pans beneath raw foods to catch drips and prevent any splashing. Do not handle ready-to-eat foods with bare hands. Instead, use a suitable utensil or the single-use food-handling gloves.
KEEPING FOODS OUT OF THE DANGER ZONE
An important weapon against pathogens is the observance of strict time and temperature controls. Generally, the disease-causing microorganisms found in foods need to be present in significant quantities in order to make someone ill. Once pathogens have established themselves in a food source, they will either thrive or be destroyed, depending upon how long foods are in the so-called danger zone.
There are pathogens that can live at all temperatures ranges, for most of those capable of causing food-borne illness, however, the friendliest environment is one that provides temperatures within a range of 41° to 140°F—the danger zone. Most pathogens are either destroyed or will not reproduce at temperatures above 140°F. Storing foods at temperatures below 41°F will slow or interrupt the cycle of production. When conditions are favorable, pathogens can reproduce at an astonishing rate. Therefore, controlling the time during which foods remain in the danger zone is critical to the prevention of food-borne illness. Foods left in the danger zone for a period longer than four hours are considered adultered. Additionally, one should be fully aware than the four--hour period does not have to be continuous, but is cumulative, which means that the meter starts running again every time the food enters the danger zone. Therefore, once the four-hour period has been exceeded, foods cannot be recovered by heating, cooling, or any other method.
RECEIVE AND STORE FOODS SAFELY
It is not unheard of for foods to be delivered to a food service operation already contaminated. To prevent this from happening to you, inspect all goods to be sure they arrive in sanitary conditions. Make a habit of checking delivery trucks for signs of unsanitary conditions, such as dirt or pests. If the truck is refrigerated or freezer unit, check the ambient temperature inside to see that it is adequate. Use a thermometer to check the temperature of the product as well. Check expiration dates. Verify that foods have the required government inspection and certification stamps or tags. Randomly sample bulk items, as well as individual packages within cases. Reject any goods that do not meet your standards. Once you have accepted a delivery, move the items immediately into proper storage conditions. Break down and discard cardboard boxes as soon as possible because they provide nesting areas for insects, especially cockroaches.
Refrigeration and freezing units should be regularly maintained and equipped with thermometers to make sure the temperature remains within a safe range. Although in most cases chilling will not actually kill pathogens, it does it drastically slow down reproduction. In general, refrigerators should be kept between 36° and 40°F, but quality is better served in certain foods can be stored at these specific temperatures:
MEAT AND POULTRY: 32° TO 36°F
FISH AND SHELLFISH: 30° TO 34°F
EGGS: 38° TO 40°F
DAIRY PRODUCTS: 36° TO 40°F
PRODUCE: 40° TO 45°F
Separate refrigerators for each of the above categories are ideal, but if necessary, a single unit can be divided into sections. The front of the unit will be the warmest area, the back is coldest.
Reach-in and walk-on refrigerators should be put in order at the end or every shift. Before being put in the refrigerator, food should e properly cooled, stored in clean containers, wrapped, and labeled clearly with the contents and date. Store raw products below and away from cooked foods to prevent cross contamination by dripping. Because air circulation is essential for effective cooling, avoid overcrowding the box, and make sure the fan is not blocked.
Do not stack trays directly on top of food; this will reduce the amount of air that can circulate and may also result in cross contamination. Use the principle of “First in, First out” (FIFO) when arranging foods, so that older items are in the front.
Dry storage is used for foods such as canned goods, spices, condiments, cereals, and staples such as flour or sugar, as well as some fruits and vegetables, the area must be clean, with proper ventilation and air circulation. Foods should be not stored on the floor or near the walls, and there must be adequate shelving to prevent overcrowding. The FIFO system should be practiced, and all containers should be labeled with a date. Cleaning supplies should be stored in a separate place.
HOLD COOKED OR READY—TO—SERVE
FOODS SAFELY
Keep hot foods hot and cold foods cold. Use hot-holding equipment to keep hot foods at or above 140°F. Do not use hot-holding equipment for cooking or reheating; it cannot be counted on to raise the temperature of the food through the danger zone quickly enough.
Use cold-holding equipment to keep cold foods at or below 41°F. If using ice, the foods should be in a container of some sort, not directly on the ice. Be sure to use a perforated insert and drip pan to allow melting ice to drain away from foods. Sanitize the pans after each use.
COOLING FOOD SAFELY
One of the leading causes of food-borne illness is improperly cooled foods. Cooked foods that are to be stored need to be cooled down to below 41°F as quickly as possible. Cooling to below 41°F should be completed within four hours, unless you use the two-stage cooling method endorsed by the food and Drug Administration in its 1999Model food Code. In the 1st stage of this method, foods must be cooled down to 70°F within two hours. In the 2nd stage, food must reach 41°F or below within an additional four hours, for a total cooling time of six hours.
The proper way to cool hot liquids is to place them in a metal container, then place the container in an ice-water bath that reaches the same level as the liquid inside the container. Bricks or a rack set under the container will allow the cold water to circulate better. Stir the liquid in the container frequently so that the warmer liquid at the center mixes with the cooler liquid at the outside edges of the container, bringing overall temperature down more rapidly. Stirring also discourages potentially dangerous anaerobic bacteria from multiplying at the center of the mixture.
Semisolid and solid foods should be refrigerated in single layers in shallow containers to allow greater surface exposure to the cold air and thus quicker chilling. For the same reason, large cuts of meat or other foods should be cut into smaller portions cooled in room temperature, and wrapped before refrigerating.

REHEATING FOODS SAFELY
Improperly reheated foods are another frequent culprit in food-borne illness. When foods are prepared ahead and then reheated, they should move through the danger zone as rapidly possible and be reheated to at least 165°F for at least fifteen seconds. As long as all proper cooling and reheating procedures are followed each time, foods may be cooled and reheated more than once. Food handlers must use the proper method and equipment for reheating potentially hazardous foods, which should be brought to the proper temperature over direct heat (Burner, flattop, grill, or conventional oven) or in a microwave oven. A steam table will adequately hold reheated foods above 140°F (60°C), but it will not bring foods out of the danger zone quickly enough. Instant-read thermometers should always be used to check temperatures. The thermometer should be carefully cleaned and sanitized after each use.
THAWING FROZEN FOOD SAFELY
Frozen foods may be safely thawed in several ways. Once thawed, they should be used as soon as possible and for optimal quality and flavor should not be refrozen. The best—though slowest—method is to allow the food to thaw under refrigeration. The food should still be wrapped and should be placed in a shallow container on a bottom shelf to prevent any drips from contaminating other items stored nearby or below.
If there is not time to thaw foods in the refrigerator, covered or wrapped food may be placed in a container under running water of approximately 70°F (21°C) or below. Be sure to clean and sanitize the sink both before and after thawing. Use a stream of water strong enough to wash loose particles off the food, but do not allow the water to splash on other foods or surfaces.
Individual portions that are to be cooked immediately may be thawed in a microwave oven. Liquids, small items or individual portions may also be cooked without thawing, but larger pieces of solid or semisolid foods that are cooked while still frozen, become overcooked on the outside before they are thoroughly done throughout. Do not thaw food at room temperature; it is an invitation to pathogens.
SERVING FOOD SAFELY
The potential to transmit food-borne illness does not end when the food leaves the kitchen. Restaurant servers should also be instructed in good hygiene and safe food handling practices.
Hands should be properly washed after using the restrooms, eating, smoking, touching one’s face or hair, and handling money, dirty dishes or soiled table linens (particularly napkins). Ideally, there should be servers who are designated to serve foods and other servers who are responsible for clearing used dishes and linens.
Servers should touch only the edges and bottoms of plates as they transport them from kitchen to dining room. When setting tables, they should never touch the parts of flatware that will ultimately come in contact with food, and they should handle glassware by the stems of bases only. Clean side stands, trays, and trays stands before the start of each shift and as necessary during service. Handle napkins as little as possible; always fold them on a clean surface. Table linens should be used only once. Carry plates, glasses, and flatware in such a way that food contact surface are not touched. Serve all foods using the proper utensils; handle ice and rolls with tongs, never with fingers.
CLEANING AND SANITIZING
Cleaning refers to the removal of soil or food particles, whereas sanitizing involves using moist heat or chemical agents to kill pathogenic microorganisms. For equipment that cannot be immersed in a, or for equipment such as knives and cutting boards, during food preparation use a wiping cloth soaked in a double strength sanitizing solution and then wrung out, to clean and sanitize between uses. Iodine, chlorine or quaternary ammonium compounds are all common sanitizing agents. Check the manufacturer’s instruction for procedures for use.
Small equipment, tools, pots, and tableware should be run through a ware-washing machines or washed manually in a three-compartment skin. The many kinds of ware-washing machines all use some sanitation method, such as very hot water (Usually 180° to 195°F [82° to 91°C]) or chemical agents
Hard water which contains high levels of iron, calcium or magnesium, may interfere with the effectiveness of detergents and sanitizing agents, and may also cause deposits that can clog machinery. Water-softening additives can prevent this problems. After sanitizing equipment and tableware should be allowed to air-dry completely, because using paper or cloth toweling could result in cross contamination.
KEEPING PESTS OUT
Careful sanitation procedures, proper handling of foods and a well-maintained facility all work together to prevent a pest infestation. Besides being destructive and unpleasant, rats, mice, roaches and flies may also harbor various pathogens.
Take the following steps to prevent infestation:
1.-Clean all areas and surfaces thoroughly
2.-Wipe up spills immediately and sweep up crumbs
3.-Cover garbage and remove every four hours
4.-Elevate garbage containers on concrete blocks
5.-Keep food covered or refrigerated
6.-Check all incoming boxes for pests and remove boxes as soon as items are unpacked
7.-Store food away from walls and floors, and maintain cool temperatures and good ventilation
8.-Prevent pests from entering the facility by installing screened windows and screened self closing doors.
9.-Fill in all crevices and cracks, repair weak masonry, and screen off any openings to buildings, including vent, basement, windows and drains
10.-If necessary, consultant a professional exterminator
HEALTH AND HYGIENE
Maintain good general health; have regular physical and dental checkups. Do not handle food when ill. Attend to cuts or burns immediately. Keep any burn or break in the skin covered with a clean, waterproof bandage and change it as necessary. Cover the face with a tissue when coughing or sneezing, and wash hands afterward.
Observe the fundamentals of good personal hygiene. Keep hair clean and neat, contain it if necessary. Keep fingernails short and well maintained, with no polish. Keep hands away from hair and face when working with food. Do not smoke or chew gum when working with food. Begin each shift in a clean, neat uniform. Do not wear the uniform to or from work or school. Store the uniform and all clothing in a clean locker. Do not wear jewelry other than a watch and/or a plain ring, to reduce risk of personal injury and/or cross contamination.
WORKING SAFELY
1.-CLEAN UP GREASE AND OTHER SPILLS AS THEY OCCUR, USE SALT OR CORNMEAL TO ABSORB GREASE AND CLEAN THE AREA
2.-WARN COWORKERS WHEN YOU ARE COMING UP BEHIND THEM WITH SOMETHING HOT OR SHARP
3.-ALERT THE POT WASHER WHEN POTS, PANS AND HANDLES ARE ESPECIALLY HOT
4.-USE SEPARATE CUTTING BOARDS FOR COOKED AND RAW FOODS, AND SANITIZE AFTER USING
5.-WASH HANDS THOROUGHLY AFTER WORKING WITH RAW FOODS
6.-STORE ANY TOXIC CHEMICALS (CLEANING COMPUNDS AND PESTICIDES FOR EXAMPLE) AWAY FROM FOOD, TO AVOID CROSS CONTAMINATION
7.-USE INSTANT-READ- THERMOMETERS (AND SANITIZE THEM ATER USING) TO ENSURE THAT ADEQUATE TEMPERATURES ARE REACHED
8.-BEWARE OF GRILL FIRES.
9.-HANDLE EQUIPMENT CAREFULLY, ESPECIALLY KNIVES.
10.-LEARN ABOUT FIRST AID, CPR AND MOUTH-TO-MOUTH RESUSITATION
11.-USE TASTING SPOONS, AND USE THEM ONLE ONCE
DRESSING FOR SAFETY
More than simply completing the look of the chef, the parts of the typical chef’s uniform play important roles in keeping workers safe as they operate in a potentially dangerous environment. The chef’s jacket, for instance, is double-breasted, which creates a two-layer cloth barrier between the chest area and steam burns, splashes and spills. The double-breasted design also means that jacket can easily be rebuttoned on the opposite side to cover any spills. The sleeves of the jacket are long and should be worn long, not rolled up, to cover as much of the arm as possible in order to protect against burns and scalding splashes.
The same is true of pants. Shorts, while they may seem like a good idea for such a hot environment, are inappropriate because they offer no protection. Pants should be worn without cuffs, which can trap hot liquids and debris. Ideally, pants should have a snap fly and be born without a belt; in case hot grease is spilled on the legs, this allows for extremely fast removal of the pants, which could lessen the severity of the burn.
Be it all white toque or a favorite baseball cap, chefs wear hats to contain their hair, preventing it from falling into the food. Hats also help absorb sweat from overheated browns. Neckerchiefs serve as similar sweat-absorbing role.
The apron is worn to protect the jacket and pants from excessive staining. Most chefs use side towels to protect their hands when working with hot pans, dishes or other equipment. They are not meant to be used as wiping clothes. Side towels used to lift hot items must be dry in order to provide protection. Once they become even slightly wet, they can no longer insulate properly.
While athletic shoes are very comfortable, they are not ideal for working in a kitchen. If a knife should fall from a work surface, most athletic shoes would offer very little protection. Hard leather shoes with slip-resistant soles are recommended, both because of the protection they offer and the support they can give your feet. A job that involves standing for several hours at a time puts a premium n good quality, supportive, protective footgear.
Jackets, pants, side towels, aprons, and shoes can harbor bacteria, molds, parasites and even viruses. Because these pathogens can be transmitted with ease from your uniform to foods, a sanitary uniform is important. If possible, wear your uniform at work only, not when traveling to and from and from the job, when you can pick up pathogens along the way.
Proper laundering can sanitize your uniform to make it safe and clean. Use hot water, a good detergent, and sanitizer, such as borax or chlorine bleach, to remove bacteria and grime. Automatic dish-washing soap (Used in household machines) contains an enzyme to help break up stuck-up food. These same enzymes can help to release food stains on uniforms. Add a half cup of coarse dishwasher detergent to the wash water.
REGULATION, INSPECTION AND CERTIFICATION
Federal, state and local government regulations to work to ensure the wholesomeness of the food that reaches the public. Any new food services business should contact the local health department well in advance of opening, to ascertain the necessary legal requirements. A professional chef moving to a new area to work should contact local authorities for ordinances specific to that area. Some states and local jurisdictions offer sanitation certification programs. Regulations and testing vary from area to area; in some cases, each kitchen is required to have at least one worker who was been certified. Certification is often available through certain academic institutions.