Portfolio Food Safety & Sanitation

Food Safety & Sanitation

P

O I L O F T R O Food Safety and Sanitation Portfolio SCI 513

by Agrippina Brescia Student ID : 737772

s t n e t n Co 3

Scope of Research & Highlight of the topic

4-6

Chapter 01: Micro-organisms

7-9

Chapter 02: Foodborne Illness

10-11

Chapter 03: Personal Hygiene and First Aid

12-14

Chapter 04: Food Production and Safety Hazard

15-16

Chapter 05: Allergens

17-18

Chapter 06: Food Flow

19-22

Chapter 07: HACCP (Hazard Analysis Critical Control Point)

23-24

Chapter 08: Food Waste Management

25-26

Chapter 09: Sustainable Restaurants

27-28

Chapter 10: Relevant Food Trend

29

Summary and Benefits

30-31

References & Bibliography

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h c r a e s e R f o e p Sco c i p o T f o t h g i l & High Welcome to the Food Safety and Sanitation Portfolio by bebe! This Portfolio will be based on the course Safety and Sanitation SCI 513 lectured by Miss Kinga Worotynska with some knowledge earned from the practicals in the kitchen and of course researches around the topic. Also, from the book Pauli and the understanding that we learn in Switzerland will be a part of this project.

The goal of safety and sanitation within culinary operation is to protect public health. There are variants of obstacles, terms, issues and understanding in this topic. The first eight chapters will cover about all of the important safety, hazards and sanitation aspects as well as some examples and charts, and the final two chapters will be about sustainability and relevant food trend.

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s m s i n a g r o o r c Mi

Chapter 1

Introduction Microorganism or also known as Microbe is a type of organism which is microscopic; this means that they can only be seen through a microscope. The category itself seven types, which are bacteria, archaea, protozoa, algae, fungi, viruses, and multicellular animal parasites, also known as helminths. Most of these microorganisms causes no harm or threat to living organisms. Instead, they are needed in order to decompose materials, decay and even in human’s digestions, but that doesn’t mean microorganisms are always good. Some of the microorganisms are giving negative impacts to the world. It could cause variety of illness, bad odours and could also damage products and surfaces. Here, the discussion will cover the four biological hazards in the food industry: Bacteria, Parasites, Fungi and Viruses.

Beneficial Bacteria

Bacteria Bacteria, one of the most common microorganisms, comes in varieties of shapes and colours. It could be round, red or even spiral. Some good facts about the bacterias are; it is by far the most successful organism on earth, it is the only microorganism which can live harmlessly within the human body, instead it could help the body functions like digestion, there are actually more number of bacterial cells rather than the human cells within the human body. Despite all of the good facts, bacteria out of all the microorganisms are also the main cause of disease in humans, even though only a very few bacterias are dangerous, they are still considered the most dangerous.

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Lactobacillus acidophilus

Benefits : strengthen immune system, prevent fungal growth, produce vitamin K, treats diarrhoea Usage : miso, tempeh, yogurt, dietary supplements Presence : dairy products, human body, oral cavity, intestine

Bacillus subtilis Benefits : preventing infection in minor cuts and burns Usage : produce antibiotics, produce enzymes Presence : soil, water and air, fermented soy beans, yogurt ice cream, milk and cheese

Lactobacillus reuteri

Benefits : dental health, prevent diarrhoea, prevent infections, strengthen immune system Usage : milk products, yogurt, cheese, pro-biotic drinks Presence : gut flora, breast milk

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Growth & Destruction Bacteria grows through mitosis, which means an asexual reproduction. It grows within a geometric or exponential manner: with each generation, one cell rises to two cells, then four cells, then eight cells, then sixteen cells, and so on and so forth. Through a formula G = t/n = t/3.3 log b [B], the time required for this multiplication can be figured out. By means, bacterias could multiple up to three millions in just more or less five hours. Bacteria, just like all other living things, need food, water and the right environment to live and grow. In food products, bacterias grow through the food and water supplied by the product itself, sometimes through acidity and salt as well. Most bacteria grow best within 20 degrees to 50 degrees celsius depending on the type of the bacteria.

Moisture or humidity also affects the growth of a bacteria.

Nothing in this world is eternal, so to destroy bacteria there are variants of way. The first one is by heating up. The temperature varies around 65 degrees to 100 degrees celsius, some survives in this situation so the best temperature is up to 120 degrees for 20 minutes to destroy completely. In keeping food, it is also good to keep it cold either in the fridge or in the freezer.

This could prevent bacteria from growing. Another thing to keep as a reminder is, when toxin is created from the bacteria, these toxins could not be destroyed and will stay even though bacterias are destroyed. So to sum up, it is best to prevent bacteria growths. Prevention could be down by controlling time and temperature, practice personal hygiene, and purchasing from approved suppliers.

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Harmful Bacteria Escherichia Coli

Contamination : infected human faces, dirty hands, dirty utensils, raw and unwashed food, sewage Symptomps :diarrhoea, stomach cramps, kidney failure Prevention : washing hands with clean water, washing raw food

Clostridium botulinum

Contamination : Spores from water and dirt, Time-Temperature abused food, Incorrect canned food, grows without oxygen Symptomps : nausea, vomiting, double vision, weakness (death) Prevention : Inspect canned food, proper time-temperature food handling, cool food quickly

Salmonella

Contamination : poultry and eggs, high protein rich food, contact with infected people and animals Symptomps : diarrhoea, vomiting, fever, abdominal cramps Prevention : Prevent poultry cross contamination, Often hand wash, cook poultry to minimal core temperature, exclude infected employees, pasteurised egg.

Virus Virus recently has been increasingly known as one of the most important causes of foodborne illnesses. Viruses transmit through food and water. The most famous viruses that the cases are rising in number are norovirus and hepatitis A (hepatitis B and C do not transmit through food). Example of ood that are especially prone to transmit virus are molluscs; clams, mussles cockles and oysters. This is due to their filter feeding activity. Detection is usually undertaken after an outbreak occured, but by applying routine testing to foods, especially those prone to transmit or carry the virus could help.

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Parasites Parasite is also a biological hazard in the food industry. It is an organism that lives in another organism which is known as the host, and parasites harms the host. Around 70% of parasites cannot be seen unless through microscope, however, some worn parasites can reach over 30m in length.

Growth and Destruction

List of Parasites Human Parasites

Coccidia & Cryptosporidium : Affects the intestines, exists worldwide. Enters humans through food contaminated with human or animal feces.

By living in another organism, parasites uses the resources from the host to keep its life cycle going. Parasites uses the host and gains energy, while the host lost energy. Parasites itself rarely kill the host, but in case they do, they need to search for a new host or home in order to continue the life cycle. Parasite destruction is important mostly in food service. Destroying parasites varies depending on the host of the parasites itself. In raw fishes, storing in the right temperature will destroy parasites.

Worms

Thrichinella Larvae : Affects muscle, small intestine and periobital region, caused by eating undercooked pork.

Taenia saginata : Affects Intestines, exists all over the world, caused by eating undercooked beef.

Paragonimiasis (Lung Fluke) : Affects the lungs and sputum, caused by eating undercooked or raw freshwater crabs, crayfishes and other crustaceans.

Beneficial Fungi Beneficial Fungi are used in medicine and food today. Thus, it is very important for all living organisms.

List of beneficial fungi: Penicillin (Agent Griseofulvin) treating fatal diseases or infection caused by bacteria.

Yeast Important in cooking and baking Molds Blue Cheese, Brie and Camembert making Food Safety & Sanitation

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Fungi Fungi or fungus is a diverse group of multinucleate organisms. It could be useful when it comes to food or medication, but also could ruin food and cause diseases. There are around 99,000 species of fungi. It could be found living in any of the habitats, even in the International Space Station.

Growth Fungi grows by decomposing organic matters. It releases enzyme that breaks down decaying materials, and absorb nutrients from it. To grow, fungi needs the presence of water, oxygen, neutral-acidic pH (5.0), the right temperature (best at 25 degrees celsius), and lots of nutrients.

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s s e n l l I e n r o b Food

Chapter 2

Introduction

Food borne illness, known also as a food poison, is a disease suffered by people from consuming contaminated food. It happens with the work of the foodborne pathogens and 90% are known to come from 7 of 31 known pathogens; Salmonella, norovirus, Campylobacter, Toxoplasma, E. coli O157:H7, Listeria and Clostridium perfringens. A sign that foodborne illness takes over is when two or more people have the same symptomps after eating the same food at the same time. Food borne illnesses usually infects or iritates the gastrointestinal (GI) tract, which is the series of hollow organs from the mouth to the anus joined together in a long and twisting tube. Common symptomps are vomitting, abdominal pain or cramps, fever, diarrhoea and many more. It is dangerous as there are many consequences that affects the triangle of a culinary operation; the owners, managers and customers.

For the owner, the main consequence is the lawsuit. Lawsuit not only causes a bad reputation, but also charges a huge amount of money. Prices of business insuraces will rise as well due to lack of trust. The managers or called so as staffs as well has lowered their morale of work and needs to be retrained. During the issue of foodborne illnesses, they will miss work, which means losing their income. Loss of customers is also a consequence, but the larger matter is if in the case the health of the customer itself. Foodborne illness could lead to death although chances are not so high.

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Causes There are variants of causes of the foodborne illness itself. It could come from different way of contaminations; due to time-temperature abuse, cross- contamination, unsafe source or suppliers, poor personal hygiene and wrong method of cleaning and sanitizing. In this case, the main type contaminants could be divided into three categories; biologically, chemically and physically.

Biological Hazards - The four dangerous micro-organisms as mentioned in chapter one; Viruses, Bacteria, Parasites and Fungi. These micro-organisms grows and passes when food handler did not control time-temperature and handle or clean equipments and stations properly.

Chemical Hazards - Chemicals found in the kitchen that are not meant to be a part of the food. Ususally meant for cleaning or fixing equipments (Soap, Sanitizers, Polishes, Machine Lubricants and even Toxic Metals). Improper storing and misusing these chemical hazards in the wrong situation could affect the food made by the food handlers.

Physical Hazards - Physical objects like wood from crates, toothpicks, plastics, glass splitters, staples, bag ties and even fish bones could also harm consumers if any of these falls into the food. Food handlers should seperate objects like these away when making food as it is very dangerous if consumed.

Not only these three main contaminants, as mentioned above, the causes could also come from the food handlers themselves and the suppliers. Food handlers with poor personal hygiene; not taking daily shower, not washing hands properly and not proper grooming could also cause a food borne illness to consumer, while suppliers which are not trustworthy could use any unapproved and dangerous chemicals when growing their subjects.

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Prevention In any situation, prevention is always the king. There are variants of way to prevent food borne illness to take place and this prevention also needs to be understood by the triangle of the culnary operation. First, educating or training employees, staffs and food handlers with the knowledge of storing, handling, cooking, serving and cleaning with the correct terms. This minimizes the chance of food borne illness to occur. Also, proper practice of personal hygiene should be controlled and checked strictly by the owners. Owners should also do a regular check on their suppliers to make sure of the quality and standards of the products or ingredients supplied. In case of foodborne illness, people should understand the basic symptomps and how to handle first aid or contact emergency number when food borne illness takes place.

Storing : Cold food < 5 oC Raw Fish and Seafood at 0 oC Frozen Products < -18 oC Dry Storage 14 oC - 18 oC Defrosting overnight, on lowest shelf

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Others : Hot Food minimum 75 oC before serving Uneaten and Leftovers used up within 24 hours

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e n e i g y H l a n o Pers d i A t s & Fir

Chapter 3

Introduction The kitchen is not a place for fun. It could be dangerous and should be handled seriously. Personal hygiene and first aid should be understood and applied properly in the Kitchen Operations. Practicing personal hygiene and applying strict rules and regulations about it is essential. Personal hygiene covers the proper grooming, clean uniform and other habits. Basic first aid understandings and kits are also important in case any injuries or unwanted situations happen. The main issues that should be understood in the kitchen for first aid are minor and major cuts, burnts, slip and falls, electric shocks and joints Rules & Regulations For proper kitchen uniforms, chefs should properly keep hair inside the cap, or use hair nets if it is needed. Acessories like earings, chains, rings and bracelets should not be worn, except for allergen wristbands.

Aprons should be used at all times, covering the chef whites and proper kitchen pants.

Torchons should be used when touching hot items or food. Safety shoes are essential with black socks, to make sure customers will not see the sweat. Proper grooming covers the properly tucked hair, not too much make ups and short, clean nails with no nail polish.

Essentials are daily bath or shower. Also, wash hands frequently; before work, before and after handling raw food, before touching cooked food, after visiting toilet, after touching refused items and after smoking or eating. Undesirable habits should not occur in the kitchen; spitting, eating, nail biting, nose picking, finger licking, coughing and sneezing on food, and not washing hands frequently. Report any sickness or issues to the supervisor. There rules and regulations should be followed, as this job and the life of the customer depends upon it.

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10 Golden Hygiene Rules (WHO) Choose foods processed for safety Purchasing fressh foods impossible. Certain foods eaten raw, such as lettuce need thorough washing. Fruits should be peeled before eating.

Frozen foods to thaw then freeze again are unsafe.

Cook food thoroughly Thorough cooking means ensuring that the temperature of all parts of the food must reach at least 70 °C.

Basic Kitchen First Aid Kitchen First Aid Kit should have a clear packaging of first aid and have leaflet for guidelines. In the kit, the equipments should be complete for cuts, burnts, slip and falls, electric shock and joints.

These kits should only be used by people who has understanding of first aid and is confident in applying emergency first aid. It is important as kitchen is dangerous especially when people carelessly misused a machine, equipment or utensils.

Cuts (Minor and Major) In Minor cuts, clean the wound with alchohol (if possible), cover with waterproof bandages. When going back to work, use gloves to avoid cross contaminations, there should be no open wounds.

In Major cuts, make sure that the people having the wound is concious and not shocked. Try to stop the bleeding and contact or bring to nearest emergency hospitals.

Burns There are four degrees of burns. In small burns like first degre, leave the burnt wounds for 7 minutes under running cold water and apply cream afterwards. Second degrees burn could be handled the same way, but it is better to call the nearest emergency hospitals. For third and fourth degree burn, do not handle on your own and seek for medical help immediately.

Slips and Falls Prevent slips and falls by making sure that floor is not slippery and utensils are neat. In case it happens, try to make the person concious and make sure to check if a person is still breathing. Don’t try to make someone concious if you do not understand as there are steps like pressing the chest and giving breaths which could go wrong if there is no proper understanding. Call emergency for help.

Electric Shock and Joints Do not move the person or the joints, leave it and call the emergency until they come. Moving or touching a person in this condition is very dangerous as we could either get a shock as well or move the wrong joints. Hence, in this situation unless you are a medical expert, do not do anything but call emergency for help.

Note down that in every kitchen, emergency numbers and infos should be posted on notice boards.

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Eat cooked foods immediately Eat cooked foods just as soon as they come off the heat since the longer the waite, the greater the risk of microbe proliferation.

Store cooked foods carefully If you plan to store foods for more than four or five hours, be sure to store them under either hot (near or above 60 °C) or cool (near or below 10 °C) conditions. Foods for infants should preferably not be stored at all.

Reheat cooked foods thoroughly This is your best protection against microbes that may have developed during storage.Once again, thorough reheating means that all parts of the food must reach at least 70 °C. Avoid contact between raw foods and cooked foods Safely cooked food can become contaminated through even the slightest contact with raw food, directly or subtly (by using the same unwashed cutting board and knife, for instance).

Wash hands repeatedly Wash hands thoroughly before you start preparing food and after every interruption. If you have an infection on your hand, be sure to bandage or cover it before preparing food.

Keep all kitchen surfaces meticulously clean Since foods are so easily contaminated, any surface used for food preparation must be kept absolutely clean. Cloths that come into contact with dishes and utensils should be changed frequently and boiled before re-use.

Protect foods from insects, rodents, and other animals Storing foods in closed containers is your best protection. Cloths that use to cover the cooked foods need to be wash before re-use.

Use safe water Safe water is just as important for food preparation as for drinking. Boil water before adding it to food or making ice for drinks. Be especially careful with any water used to prepare an infant’s meal.

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n o i t c u d o r P d o Fo d r a z a H y t e f & Sa

Chapter 4

Introduction Food production varies through many different stages, process and origins. It could be produced in large farms, industries and then sold in markets and different food outlets. Through food production, costs are lower and varieties increases. However, the centralisation and globalisation of this food production also increases the chances of foodborne pathogens and toxins. Hence, safety hazards or safety instructions are an essential understanding for food handlers of food producers.

In this chapter, the discussion will be about some examples of food production and safety hazard, how to prevent them and essential understanding of equipments, skills, methods and tips.

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3 Examples and the right prevention Five-Second rule in the kitchen Five-second rule is a very famous discussion that people talk about when it comes to food. Some people say that five seconds are fine due to several reasons; they say they tried and never got sick, it is better than to waste precious food, and that five seconds is too fast for germs of bacteria to catch up. Meanwhile researchers has proven, that food which has surface cross-contamination is the sixth most common factor of foodborne illness out of 32. Meanwhile, a professor callef Charles Geba and his colleagues investigated about the amount of bacteria on the floor of his kitchen, which turns out the amount of bacteria is even smaller than a handle of a refrigerator and surface of a counter. Which in his opinion, if a food fell to the floor for five-seconds, he will save his food. So, Is it still right to keep food that falls when it is less than five seconds?

Of course, it is better not to risk the five-second rule when in food production. It is not a good habit and we never know what have touched the floor. To prevent, we should train food handlers properly and educate that the five-second rule does not work, and anytime food falls to the floor, it should be discarded right away into the food waste. So, in order maintain less food waste, make sure falling food accident is very minimal.

Chipotle Mexican Grill E-coli outbreak

Chipotle Mexican Grill has already had two cases of e-coli outbreak.

December 2015 : 5 people infected in three different states.

January 2016 : 55 people infectrd in eleven different states.

Bird flying freely in an outlet

After the issue of 362 people getting sick, on 11 January 2016, food inspectors found a wild bid flying freely around the restaurant with open food at the front line, leading to a possible chance of contamination. The manager, also, when interviewed could not give any answer about the wild bird.

After this case, Chipotle shuts fown 43 outlets of its restaurant. Although they close they still manage to fix things up by reporting to the Food and Drug administration and doing further action; Confirmation of Microbial tasting (E. Coli) and no sickened employees, Implementing extra safety standards, replacement of new ingredients and deep cleaning & sanitizing of all closed outlets. Thus, Chipotle is a good example of restaurant that is able to handle issues of safety hazard. Also, Chipotle closed 2000 outlets for four hours at the same time to meet all the workers and public and deliver messages regarding Food Safety. Now Chipotle is in the terms of an excellent safety standard.

When a live animal or a pest is found in a restaurant or kitchen operation, further actions should be done. By calling the animal control service. Thus in this situation, it is obvious that Chipotle did not have a clear management training as the manager did nothing for the time the wild bird lives freely inside. This, also is a part of food safety hazard.

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Safety Instructions for Food Production Equipments There are many heavy and dangerous equipmets in the kitchen. People working in the kitchen should be aware of the safety instructions of the equipments.

Skills Knife Skills - Includes proper cutting method, Understanding cutting board colours, and use of cutting board rings, and proper knife sharpening (blunt knives are very dangerous) Heavy Equipment Skills - There are lots of heavy equipments, which can be dismantled properly when using or cleaning. Do not try to build or dismantle equipments when there is no understanding or clear instructions.

Other Skills - Some chefs could handle the hot utensils and equipments; due to the number of experience, do not try to hold hot stuffs with bare hands when you do not have the skills.

Methods (Example of one machine) Anliker - Vegetable cutting machine When using anliker, make sure you clearly understand the machine itself. First, choose the blade that you want, be careful blades are sharp. Attach blades on the machine and place the cover. This machine is magnetic, meaning you cannot use them unless attached properly.

Use the presser and do not put your hand in the presser area. After using machine, detatch properly and wash in dishwasher both blades and cover, wipe the rest of the machine with alchohol.

Heavy equipments examples : ANLIKER Vegetable Cutting Machine

Tilting Pan

Tilting Pot

Such methods should be written clearly on the side of every heavy machine to ensure safety method.

Tips Practice makes perfect - The more you get used to a machine, the safer it is, just ensure the first time is guided and you are good to go It is always better to ask - Most people ignored about asking; which is one of the reasons why they hurt themselves. Asking people is the best way when you do not understand. .

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Meat Slicer

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Chapter 5

s n e g r e l Al

Introduction Allergen is a substance which triggers a respone from the immune system, leading to the allergic reaction. The allergic reaction is when a body is allergy to a substace, the immune system responds. The symptomps varies from the nose, throat, eyes, ears, skin, roof of mouth and in worst case could lead to anaphyleptic shock, which could lead to death. Therefore, the 14 allergens should be understood by people, especially in the food industry as cross-contamination of the allergen can occur anytime. Allergic and intolerant are two different things, as some people is still confused.

Official EU Allergens

GLUTEN

EGGS

MILK

FISH

CELERY

MUSTARD

MOLLUSCS

LUPIN

SULPHITES

CRUSTACEANS

PEANUTS

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SESAME SEEDSS

SSOYA

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3 Examples & Future Prevention MILK Source : Raw Milk and anything made with raw milk (cheese, butter, etc) Cause of allergy : Protein from whey and caesin Reaction : Hives, Stomach issues, Vomit, rarely Anaphylaxis (potentially life-threatening) Replacement : Soya milk, almond milk Prevention : Avoid cross-contamination of milk, avoid milk, dairy products and products containing milk protein, read labels carefully.

Additional information : different from lactose intolerant LUPIN Source : Garden Flower (Lupinus), Lupin seeds, Lupin flour used for bread, bakery and pasta, gluten-free or soy-free products Cause of allergy : Immune system mistakenly identifies lupin protein harmful Reaction : Swelling lips, face and eyes, Hives, Vomit, Asthma, rarely Anaphylaxis (potentially life threatening) Replacement : Chia seeds Prevention : Avoid cross-contamination of Lupin flour, clean machine and surface properly, use different utensils for different flours, read labels carefully Additional information: this allergen is close to peanut and soya allergen, people suffering peanut allergy have higher chance of Lupin allergy

SULPHUR DIOXIDE (SULPHITES) Source : Beer, Wine, Alchoholic products, Food with preservatives and antioxidants (dried fruits, etc) Cause of allergy : Lack of enzyme to breakdown sulphite Reaction : Itchy mouth, eyes and nose, skin irritation, vomit, rarely Anaphylaxis (potentially life-threatening) Replacement : Take fresh fruits and vegetables instead of canned ones, forr cooking replace alchoholic beverages with rootbeer, juice, etc Prevention : Avoid cross-contamination and using canned or preserved food, read labels properly.

Additional information : Food Safety & Sanitation

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Chapter 6

w o l f d o Fo

Introduction In a kitchen operation, there is always the flow of food of how an ingredient turns into a dish served. In this case, the food flow chart helps to be a guide for us to understand the process of the food and what CCPs* are there in each steps. Each steps and each ingredient has different method of food flow from the raw product to the finishing after the process. The food flow includes the time-temperature control and further product information. *Refer to Chapter 7

Food Flow Chart

purchasing receiving storing preparing cooking holding cooling reheating serving Food Safety & Sanitation

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Example of Food Flow Chart Mussels in Switzerland.

Purchasing - Mussels are ordered by the executive or sous chef the day before, and then delivered fresh in the morning from outside of Switzerland like Belgium or France.

Receiving - Mussels delivered should be fresh, alive and in good condition, where the chef receiving must check that the incoming mussels, through the smell, should smell like the sea.

Storing - After recieving, move mussels right away from packaging to another container. Storing of mussels cannot take place more than 24 hours. Store in fridge when not cooked directly, at the lowest shelf. Seperate fridge if possible. Fridge temperature should not go more than 5 degrees celcius.

Preparing - Clean mussels with running cold water and in a container or bowl. Change water a few times while shaking the mussels as they contain tiny rocks. Mussels should be thrown on spot to check the fresh and alive ones. Do not serve mussels that open up when being thrown.

Cooking - Sautee some onions and garlics with oil. Add in the mussels and deglaze with white wine. When mussels are ready, seperate from the water but keep the water as it could be used for sauces. Cooking should be in high heat for around 7-8 minutes.

Holding - If it is too early to serve the Mussels, keep mussels in the hold o mat or food warmer, with temperature of 65-70 degrees celcius.

Cooling - Cooked mussels which are unserved can be kept for the day and served for the next few hours. Cool down quickly in the blast chiller until fridge temperature (under 4 degrees celcius) and store in the fridge with cover.

Reheating - Reheat the mussels which are cold and kept in the fridge to serve again. Warm gently, not too much heat and not too long. Could also be mixed with pasta dish.

Serving - Before serving, check if there are any possible allergens within customers as it is a part of seafood allergen, in detail mollusks allergen. Serve on hot plate and deliver to guest. Donâ&#x20AC;&#x2122;t forget to take feedback.

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Chapter 7

P C C A H

Introduction HACCP (Hazard Analysis and Critical Control Points) is a methodology for carrying out a food safety risk assesment. It is used in food processing and manufacturing systems. It is standarized in most places like EU and US. In HACCP, there are two main things to discuss, the Hazard Analysis and the Critical Control Point. It is a two different thing but both together helps to make sure food safety and sanitation. Hazard Analysis itself is to analyze the harmful effects or harmful impacts from or to a food depending on the situation, while the CCP or Critical Control Points are the points to rule the limit so that a food does not become hazard. HACCP itself is also applied in every food flow, which is discussed in the chapter before, but it is more about the safety procedure rather than the flow. There are seven principles in HACCP and in this chapter, the further discussion will be about HACCP principles, chart and an example of an ingredient.

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Principles 1. Conduct a Hazard Analysis

Background or Recognise the Product 2. Identify the Critical Control Points

Time, Temperature and Exposure to External Factors (Environment; light, air and storage)

How to determine if the products are in good condition 3. Establish Critical Limits

Different cooking methods has different critical limits 4. Monitoring CCP

Technology of updated equipments, cctv, regular check and training update 5. Establish Corrective Actions

How do we fix it or save it in order to save the standards 6. Verification

Checking again the correction (double-check) 7. Record Keeping

Create Documentation or Standard Operating Procedure to maintain the standard

If its not on paperwork or procedure of standard, we cannot trust it

No paperwork, No protection

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Charts

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1 example Principle 1 Product Recognition

Principle 2 & 3 Critical Control Points and Limits

Principle 4 Monitoring

Principle 5 Corrective Action

Principle 6 Verification

Principle 7 Record Keeping

Food Safety & Sanitation

- Ready-to-eat but needs to be thawed before serving, - Soy allergens be aware - Contains preservative (magnesium chloride) - Food contact processing aid materials : Water - Food contact packaging materials : Pre-printed plastic bags.

- Non-food contact packaging materials : Corrugated boxes, Tape, Plain labels, Ink, Wrap, Wooden Pallets - Delivery and Receiving : Make sure shipment from supplier in a clean temperature con trolled truck (less than or equal to -18 degrees celcius), check label best before date on plastic bag (YY MM DD), handling and storing instruction, ingredients list, weight and companyâ&#x20AC;&#x2122;s information.

- Storing : Keep frozen (less than or equal to -18 degrees celcius), Shelf life for 4 months in freezer.

- Frying : The internal temperature of the product must be at least 85°C for a minimum of 1 minute.

- Serving : Soy allergen should be notified and written on menu.

- Visit and check suppliers standard and production at least once a month - Measure internal temperature in each frying session - Insert thermometer to centre of the product when checking - Note down the daily frying record - When failing to reach at least 85 degrees celcius for a minimum of one minute, product must be fried again; or else destroyed.

- When product looks full of mold, slimy or smells rotten, even when bestbefore-date is not reached, destroy the product.

- Review the daily frying record.

- Check product before any thawing session

- Daily frying record.

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Chapter 8

e t s a W Food t n e m e g Mana

Introduction Food waste has always been an issue all over the world. It affects the community in terms of costs, collection, disposal and greenhouse gases (when rotten food in landfill turns into methane, which damages the environment). Thus, food waste management is very important as it reduces all the negative impacts of costs and greenhouse gases, for owners and for everyone. Food waste management starts from the suppliers, where they produce food with the right time management and control, deliver them properly with minimum waste. Then, supermarkets, markets or any other retailer also should have proper management to make sure they do not waste too much lefover unsold food. Finally, Restaurant owners, customers and shoppers also should think about shopping, planning, storing and eating in the right amount also to help reduce food waste. This chapter will discuss about food waste in Indonesia and the comparison chart.

About Waste in Indonesia Most developing countries has the highest issue in food waste. Waste in Indonesia can be seen clearly on the streets, rivers, basically everywhere. Indonesia holds the record of food waste in the second place among any other countries. Slightly better than Saudi Arabia, but still has terrible food waste management. The main issue of the food waste is due to agricultural issues, delivery issues and household or restaurant wastes. The rainy seasons and the drought are one of the many reasons Indonesiaâ&#x20AC;&#x2122;s agriculture could fail anytime. This is due to the less educated and less prepared farmers to the weather and the inability to control water usage and storing. In delivering issues, streets in Indonesia are still very rocky and bad, which means during delivery there tonnes of food that goes to waste.

As a country with sea and lots of islands, delivering food also takes time, meaning some food might turn bad during the delivery time.

Also concern among people in the country is not that high regarding food waste, where people either restaurant business owners or households are still not aware with the food waste issue, which is due to governments not being strict and such things are not educated to people. Last thing to compare developing countries with developed; there is not seperation of organic and non-organic which leads to higher risk of greenhouse gas emision.

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JAKARTAâ&#x20AC;&#x2122;S WASTE DAILY WASTE

6.270 TONNES !

Equivalent to 25 blue whales

25 x

&

Covering 4 soccer fields

4x WASTE Composition Organic

Paper

Plastic

Glass

References from Waste4Change and DKI Jakartaâ&#x20AC;&#x2122;s Sanitary Agency

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Sample Illustration

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Chapter 9

s us ta i na ble =Re sta ura nts

Introduction Sustainable restaurant is a growing trend. People start seeking for a sustainable aspect in their restaurant, which is a good thing in terms of themselves, nature and the customers. There are so many ways to make a restaurant more sustainable; socially, economically, health, etc, but it is not an easy task. Sustainability itself means avoiding the depletion of natural resources to help maintain ecological balance. It could be about the ingredients; from sustainable supplier, sustainable self-grown, not preserved or canned and many more. Other than sustainable ingredients, sustainability of a restaurant could also cover the waste management, water conservation and energy efficiency. Most restaurants have their own unique sustainability, possibly more than one aspect and this chapter will cover three restaurants in three different locations; Switaerland, Dubai and Indonesia.

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3 examples Switzerland Movenpick Geneva - In this movenpick hotels, there are some restaurants. Not only the hotel and the management is sustainable in energy saving and social concerns, the hotel’s kitchen serves local swiss fresh fish from the lakes and local cheese with serving swiss food, while in Kamome, a japanese restaurant takes concern in only serving fishes that comes from sustainable fishermen. Sustainable fishing should be a huge concern as we do not want to fishes to be endangered and maintain the population or eco-system. Thus, Movenpick hotel’s kitchen and Kamome’s kitchen is a very good example of sustainable restaurant.

Dubai Skye and Walker Dubai - Skye and walker too, uses fresh, local ingredients and serves vegan, raw and gluten free products. Not only on the aspect of ingredients, they also focus on the sustainability of the environment through using either reclaimed, recycled or eco-friendly materials for their space. This means, Skye and Walker has brought a sustainable neighborhood aspect.

Indonesia Burgreens Jakarta - Burgreens is probably one of the restaurants with the most sustainability aspects.

Created by a couple vegetarian owners, these people has a concious eating movement, believing that the food they eat impacts the health, animal and farmer’s welfare, and environmental sustainability.

Just like Movenpick and Skye and Walker, Burgreens also brings a huge impact for the local community and farmers. Food produced in Burgreens are nutritionally balanced and plant-based. It is free from additives and palm oil, and only using organic homemade dairy; obtained from grass fed, antibiotics and hormone-free cow. Not only these, they also strive to provide career, training or job opportunities for women from lower backgrounds. Last but not least, they also provide healthy and sustainable living education through movie screenings, workshops and farmers market. Hence, burgreens has so many aspects in term of being a sustainable restaurant, covering social, environment and health.

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Final Chapter

Rel eva nt Foo d

r e nd t

Introduction

There are variants of food trends every year and we should keep on involving and updating the food trends. Food trend indicate changes of the consumers habits revolving in food.

It could be a planned trend or an unpurposely going on trend, and varies around the purchasing, preparing and serving of the food. The word trend itself refers to changes in a general area accepted by the masses. As the consumers are our target, we should follow up with what they want and need in the specific moment, which is the relevant food trend.

1 example Root-to-Stem We might have heard the trend called nose-to-tail dining; where all parts of an animal is used in food production. Another recent coming up trend which is rising among chefs around the world is the root-to-stem trend. The concept is to save the entire part of a fruit or a vegetable, which most people think is just a food waste is actually useable to create new recipes, flavors and ideas. It is true that stems, leaves and rinds have not been used frequently, but there are many ways to save them and use them instead of throwing them into the food waste. Not only the sustainability in reducing food waste, these often discarded parts also has great amount nutrients. This trend is especially upgrowing in UK and some European countries like Switzerland, while in other countries especialy in Asia is only applied by some sustainable restaurants. This means, chefs and business owners should educate customers.

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m e t S o Root t t o o R o t m e t S

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Conclusion

y r a m Sum To sum up this portfolio, In kitchen or food operation, there are so many aspects in food safety and sanitation, as well as sustainability and food trend. Cooking is not only for fun, but it is also an impact to peopleâ&#x20AC;&#x2122;s safety, health and life. There are so many risks in food production that people should be more concerned about.

Again, the goal of safety and sanitation within culinary operation is to protect public health, and this is the main vision and mission that we should understand.

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s t i f e n e B There are lots of benefits in making of this portfolio: The portfolio helps us to conduct deeper research and remember more details regarding food safety and sanitation. we also could recap most of the things that we do in the practicals and note down all the practicals into theory.

This portfolio can be a guideline when opening a business regarding food production one day, and could also be an educational book to train people and share more knowledge about food safety and sanitation as we know that it is very important.

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