Curso de Manipulador de Alimentos

Name: Curso de Manipulador de Alimentos
Uploaded: 2021-09-07T16:24:21.000Z
Duration: 3 h 22 min 17 s

Introduction to Food Safety

Overview of Food Safety Fundamentals

The course begins with an introduction to food safety, emphasizing its importance and the key concepts that will be covered.

It highlights the role of food handlers and the significance of maintaining proper food storage temperatures to ensure safety.

Importance of Food Safety in Restaurants

Discusses how cleanliness and proper hygiene practices in restaurants are crucial for public health.

Stresses that unsafe food practices can lead to illness, affecting not only customers but also employees and business reputation.

Understanding Food Contamination

How Foods Become Unsafe

Clarifies that "clean" does not equate to "safe," as contamination can occur even when food appears clean.

Emphasizes the need for food workers to learn safe preparation methods to prevent illnesses caused by contaminated foods.

Types of Contaminants

Identifies various hazards such as bacteria, viruses, parasites, chemicals, and foreign objects that can contaminate food.

Explains cross-contamination risks when raw foods come into contact with cooked foods or dirty surfaces.

Foodborne Illnesses

Causes and Symptoms

Defines foodborne illnesses as diseases resulting from consuming contaminated foods, often caused by microorganisms or toxins.

Lists common symptoms including diarrhea, vomiting, fever, cramps, and nausea; symptoms may appear within minutes or days after consumption.

Consequences of Foodborne Illness Outbreaks

Discusses potential repercussions for businesses such as loss of customers and income, damage to reputation, legal issues, increased insurance costs, and employee morale decline.

Time and Temperature Control for Food Safety

High-Risk Foods

Introduces Time/Temperature Control for Safety (TCS), focusing on foods that require careful monitoring to prevent bacterial growth.

Lists high-risk items including eggs, dairy products, meats, seafood, cooked vegetables, cut fruits/vegetables which need special attention during handling.

Food Allergens Awareness

Common Food Allergens

Highlights the prevalence of food allergies in the U.S., noting that while most reactions are mild some can be severe or fatal.

[] (No further content available regarding allergens.)

Food Allergy Management and Personal Hygiene in Food Safety

Key Steps for Managing Food Allergies

When addressing a customer's food allergy, consult their concerns with the manager or chef to ensure proper handling.

Review the food allergy details with the customer and check ingredient labels and menu items for potential allergens.

Be aware of cross-contact during food preparation, which can occur through shared cooking oils, utensils, cutting boards, containers, gloves, fryers, or grills.

If a customer has an allergic reaction, notify management immediately and call 911; it's crucial to act swiftly in such situations.

Preventing Foodborne Illnesses

Five main causes of foodborne illnesses include poor personal hygiene, contaminated equipment use, not reaching recommended cooking temperatures, using unsafe food sources, and improper food temperature maintenance.

To prevent these illnesses: follow handwashing instructions diligently; handle only safe foods; store foods properly; cook all raw products to required final cooking temperatures.

Importance of Personal Hygiene

Personal hygiene is critical in preventing food contamination. Customers prefer dining where employees prioritize safety.

Maintaining cleanliness helps prevent germ transmission from hands to food surfaces. Good personal hygiene is not just beneficial but legally mandated.

Handwashing Protocol

Proper handwashing is vital for employee hygiene. It effectively removes germs that could lead to illness if transferred to food.

Employees must wash hands before tasks like preparing food or after touching potentially contaminated surfaces (e.g., face or waste).

Double Washing Rule

The double washing rule states that employees should wash their hands after using the restroom and again before returning to the kitchen for food handling.

Proper Handwashing Technique

Ensure kitchens have designated handwashing sinks equipped with hot water, soap, and paper towels. Cleanliness is essential as germs are often invisible.

Follow a thorough handwashing process: wet hands with warm water; apply soap; scrub for at least 20 seconds; rinse thoroughly; dry completely with disposable towels.

By adhering to these guidelines on managing allergies and maintaining personal hygiene standards in the kitchen environment, employees can significantly reduce health risks associated with food service operations.

Air Dryers and Hand Hygiene Practices

Importance of Proper Handwashing Techniques

Air dryers should not be used with shared towels; instead, use a clean paper towel to open doors to avoid contamination.

Avoid using hand dryers as they can promote bacterial growth; disposable gloves can also spread germs if not used correctly.

Always wash hands before putting on gloves, especially after tasks that may contaminate them.

Employee Health and Food Safety

Sick employees are the primary cause of foodborne illness outbreaks due to inadequate handwashing after using the restroom.

Regulations require that sick workers must not prepare food and must wash their hands frequently to prevent contamination.

Safe Food Handling Practices

Ready-to-eat (RTE) foods should be handled with utensils or gloves; direct contact with bare hands is prohibited unless approved by management.

Employees must receive training on proper handwashing techniques, nail maintenance, hygiene practices, and health policies.

Control Measures in Food Service

Workers should implement multiple control measures such as double handwashing and nail brushing to ensure food safety.

Written plans detailing compliance methods must be maintained at the food establishment for accountability.

Personal Hygiene Standards in Food Preparation

Maintaining Clean Appearance

Employees should maintain a clean appearance; uniforms must be fresh and hair neatly tied back for safety.

Jewelry restrictions apply; only plain rings are allowed in food prep areas to minimize contamination risks.

Prohibited Behaviors During Work Hours

Eating, drinking, or smoking is strictly forbidden in food preparation areas; designated areas exist for these activities.

If an employee needs to cough or sneeze, it should be done away from food surfaces, ideally into their elbow or a tissue.

Personal Items in Food Prep Areas

Personal foods and drinks are not allowed in preparation areas except for covered beverages with straws.

Keeping personal items out of workspaces helps maintain hygiene standards within the establishment.

Food Safety Guidelines in Food Preparation

Importance of Beverage Containers in Food Areas

Employees should use beverage containers that prevent contamination, such as those with lids and straws, especially in food preparation areas.

Health departments typically require unbreakable containers to avoid hand contamination during food handling. Always check local health regulations for compliance.

Animal Restrictions in Food Service

Animals are generally prohibited in food service areas, except for service animals and police dogs. Employees needing support animals must adhere to this rule as well.

If employees handle seafood or fish, they must wash their hands properly before returning to food preparation tasks. Providing water or food to animals requires single-use items only.

Access Control in Food Preparation Areas

Only kitchen staff should be allowed in food preparation, storage, or dishwashing areas; management is responsible for enforcing this rule during supervised visits.

Delivery drivers and maintenance personnel must comply with access codes; children are not permitted due to hygiene concerns and safety risks associated with busy kitchens.

Receiving and Storing Food Safely

Inspection Before Acceptance

Inspect all food deliveries thoroughly before acceptance to ensure safety and quality; this is the first opportunity to identify unsafe products before they enter the kitchen.

Check the cleanliness of delivery trucks and reject any items past their expiration dates or showing signs of spoilage or physical contamination. Temperature checks are crucial for TCS (Time/Temperature Control for Safety) foods.

Legal Compliance for Food Sources

Ensure that all foods come from approved sources as mandated by health regulations; look for certifications on meat, pasteurization on milk, and proper labeling on seafood packages which should be retained for 90 days post-purchase.

Ready-to-eat foods must also be inspected similarly to fresh produce; these include washed fruits/vegetables, deli meats, baked goods, spices, and well-cooked items deemed safe without further processing.

Proper Storage Practices

Maintain a clean and organized receiving area; immediately transfer delivered items into appropriate storage conditions to avoid temperatures within the danger zone (41°F - 135°F). Report any time constraints affecting thorough inspections to supervisors promptly.

Store raw foods below ready-to-eat items in refrigerators to prevent cross-contamination; implement FIFO (First In First Out) practices when organizing inventory both refrigerated and dry storage areas while keeping them clean from contaminants like strong-smelling vegetables near other products.

Food Safety Guidelines for Storage and Inspection

Egg and Dairy Product Storage

Whole eggs can be stored at a maximum temperature of 45°F. Liquid eggs must always be refrigerated.

Dry products mixed with liquids should also be refrigerated to maintain safety.

Dairy products like milk should be pasteurized, kept at or below 41°F, and checked for expiration dates and clean packaging.

Meat Inspection Standards

Fresh beef should have a bright color, firm texture, and be stored at 41°F or lower; reject any that appear brown or green.

Pork must have a pinkish hue with white fat, while lamb should be light red; both need to meet the same temperature standards as beef.

Poultry must show fresh uniform coloring and firm texture; reject if there are signs of discoloration or unusual softness.

Fruit and Vegetable Inspection

Fresh fruits and vegetables should not exhibit mold, decay, or insect damage; avoid squeezing them to prevent bruising.

Seafood Quality Control

Fresh fish must be kept at 41°F or lower with clear eyes and firm texture; reject if gills are dry or grayish.

Shellfish like lobsters should have hard shells upon delivery; reject soft-shelled ones due to potential spoilage.

Packaged Food Safety Checks

Frozen foods need to remain at 0°F (-17.7°C); check for damaged packaging which may indicate thawing.

Canned goods must not show signs of bulging or leaks; ensure vacuum-sealed items are intact without visible damage.

Food Safety Practices

Proper Handling of Utensils and Food

Immediately replace any utensils that have fallen on the floor or touched other surfaces, as well as any food that has come into contact with those utensils.

Monitor food temperatures in both hot and cold storage; single-use items like polystyrene cups and plastic utensils should be stored unopened on the floor to prevent contamination.

Avoid touching anything that comes into contact with a customer's mouth; hold cups by the base, plates from underneath, and utensils by their handles to minimize cross-contamination.

Importance of Individual Serving Containers

Do not reuse sauces or prepared foods served to customers; communal sauce containers can spread foodborne illnesses. Each customer should receive their own container.

Understanding the Danger Zone

Temperature Ranges for Bacterial Growth

Learn about the "danger zone" where bacteria grow rapidly, specifically between 41°F (5°C) and 135°F (57.2°C).

Foods must enter this temperature range during preparation, cooking, and serving; safe food handling practices are essential to prevent contamination.

Safe Food Storage Practices

Store foods properly when not being prepared or served; clean and disinfect utensils after use.

Use batch cooking methods to prepare small quantities within four hours, regularly measure and record food temperatures.

Safe Thawing Methods

Techniques for Thawing Food Safely

The maximum time for food in the danger zone is four hours before it must be discarded.

For quick thawing, submerge wrapped food in cold running water for no more than two hours; always clean surfaces afterward.

Slow Thawing Recommendations

For slow thawing, place tightly wrapped frozen products on the bottom shelf of a refrigerator allowing air circulation; this method may take up to three days but is safer.

Cooking Temperatures and Monitoring

Cooking Guidelines for Different Foods

Some foods can go directly from frozen to cooking while others need thawing first.

Regularly measure internal temperatures during cooking, reheating, cooling, and storing foods at safe temperatures.

Record Keeping for Food Safety

Keep track of how long food remains in the danger zone (41°F - 135°F); discard cooked items left too long in this range.

Food Safety Regulations

Understanding Foodborne Illness Risks

Recognize that certain ingredients like meats, vegetables, eggs, dairy products, beans, and rice are particularly susceptible to causing illness if mishandled.

This structured approach ensures clarity regarding critical aspects of food safety practices discussed in the transcript while providing easy navigation through timestamps.

Food Safety and Temperature Control Guidelines

Importance of Temperature Monitoring

Maintaining food temperature is crucial; if it reaches 41°F (5°C) or higher, move food to another refrigerator immediately or keep the door closed.

If cooked food falls below 135°F (52.2°C), it must be discarded to prevent foodborne illness.

Handling Water Supply Issues

Lack of hot water halts sanitation processes; stop food service until essential services are restored.

Use a metal stem thermometer for accurate internal temperature readings by inserting it into the thickest part of the food.

Types of Thermometers and Their Uses

Bi-metallic thermometers provide average temperatures but are slower than probe thermometers preferred by health inspectors.

Digital thermometers offer quick readings; ensure they are calibrated daily for accuracy.

Calibration and Maintenance of Thermometers

Calibrate bimetallic thermometers using an ice-water mixture; adjust until it reads 32°F (0°C).

Clean and disinfect thermometers after each use to avoid contamination.

Recording Temperatures in Food Preparation

Maintain a temperature log for tracking foods in the danger zone, noting any unusual readings.

Insert sensors into the center of foods, avoiding contact with bones or container sides for accurate measurements.

Cooking Temperatures for Different Meats

Poultry should reach an internal minimum of 165°F (73.9°C); this ensures harmful bacteria are killed instantly.

Ground meats require a minimum internal temperature of 155°F (68.3°C), held for at least 17 seconds to ensure safety.

Whole cuts like beef and pork need to reach at least 145°F (62.8°C), maintained for a minimum of 15 seconds before serving.

Food Safety and Temperature Control

Serving and Storing Food Safely

After cooking, serve hot and cold foods promptly. Foods may be stored in temperature maintenance stations designed to control heat or cold.

Use long-handled utensils instead of hands for handling food. Keep containers covered whenever possible and stir frequently to maintain even temperatures, avoiding hot or cold spots.

Clean and disinfect serving containers like salad bars every 24 hours. Do not mix new food with old; replace old food containers with new ones instead.

Maintaining Cold Food Temperatures

To keep food cold, do not allow it to remain at room temperature as this promotes germ growth. Store in a refrigerator, ice display, or other approved methods.

Maintain cold foods at 41°F (5°C) or lower. Fish, seafood, poultry, milk, and red meat last longer when kept below 40°F (4.4°C).

Ensure ice used for cooling reaches the level of the food in pans; foods must be colder than 41°F (5°C) when placed on ice.

Hot Food Storage Guidelines

Preheat hot holding stations before placing food inside. Hot foods should be maintained at 135°F (57.2°C) or higher.

Measure the temperature of hot foods in multiple locations using a metal probe thermometer every two hours to ensure they stay above the required temperature.

If reheating leftovers for hot storage, they must reach an internal temperature of 165°F (73.9°C).

Cooling Procedures for Leftover Foods

Foods that cannot be served within four hours must be cooled and refrigerated according to state law: from 135°F to 70°F within two hours and then from 70°F to 41°F within four hours.

Large cooked items should be cut into smaller portions for quicker cooling; shallow pans are recommended for thick sauces while thin liquids can use deeper pans.

Effective Cooling Techniques

Place pots of hot food in larger containers filled with ice water; stir frequently until reaching safe temperatures of 41°F (5°C).

Never place large pots of hot food directly into refrigerators as this raises internal temperatures into the danger zone where bacteria can grow.

By following these guidelines on serving, storing, maintaining temperatures, and cooling procedures effectively ensures food safety and minimizes health risks associated with improper handling practices.

Food Safety and Sanitation Practices

Reheating Food Safely

Foods prepared for refrigeration must be labeled with contents, preparation date, and time. When reheating, do so quickly within one hour to a temperature of 165°F (73.9°C).

The correct methods for reheating include stovetops, microwaves, convection ovens, or double boilers. Avoid slow heating methods as they take too long to pass through the danger zone.

Stir food while reheating to ensure all parts reach the required temperature of 165°F (73.9°C). Use a metal stem thermometer to check temperatures accurately.

Reheat food only once using appropriate equipment; never use maintenance equipment for reheating as it cannot effectively kill microorganisms.

Ensure that reheated food reaches at least 165°F (73.9°C) for a minimum of 15 seconds before serving.

Cleaning and Sanitizing in Food Service

Introduction to Sanitation

Lesson 5 covers sanitation and cleaning maintenance, emphasizing the difference between cleaning and disinfecting tools and surfaces.

Maintaining a clean food business requires more than soap and water; proper chemical usage is essential for hygiene.

Cleaning vs Disinfection

Cleaning removes visible dirt and impurities using hot water, detergent, utensils, and clean rinse water.

Disinfection reduces microorganisms on cleaned surfaces using heat or chemicals; effective disinfection requires prior cleaning.

Proper Dishwashing Techniques

Manual dishwashing involves scraping, washing in hot soapy water (minimum 110°F/43.3°C), rinsing with potable hot water, then disinfecting with chemical solutions or immersion in hot water.

Chemical sanitizers should have specific concentrations: chlorine-based sanitizers at 50–100 ppm; quaternary ammonium sanitizers typically at 100–150 ppm.

Immersion Method for Sanitization

Dishes can be sanitized by immersing them in water heated to at least 171°F (77°C) for a minimum of 30 seconds without needing chemical sanitizers.

Two Compartment Sink Usage

In smaller kitchens where three-compartment sinks are impractical, two-compartment sinks can be used but require local health department approval before implementation.

Always consult management or health authorities if unsure about proper procedures when using two-compartment sinks.

This structured approach provides an organized overview of key points related to food safety practices regarding reheating foods properly and maintaining cleanliness in food service environments.

Food Safety and Sanitization Practices

Proper Dishwashing Techniques

Dishes should be submerged in water heated to 171 degrees Fahrenheit for at least 30 seconds; no chemical disinfectant is needed if using this immersion method.

Mechanical dishwashers can either use chemicals for disinfection or heat water to the required sanitizing temperature, ensuring that utensils that contact raw meat are always washed in the dishwasher.

Rinsed and scraped dishes should be placed in racks to ensure all sides are cleaned and excess water is drained; follow manufacturer instructions for optimal machine use.

Dishwashers not using chemical disinfectants must heat water to at least 194 degrees Fahrenheit for sanitizing rinse, while those operating at lower temperatures may risk food particles baking onto dishes.

Chemical disinfectant machines typically operate around 120 degrees Fahrenheit, utilizing chlorine or other chemicals during the final rinse process. The effectiveness of these machines relies on proper operation by staff.

Cleaning Utensils and Equipment

Cutting boards, knives, and other utensils must be cleaned, rinsed with clear water, and disinfected after each task to prevent cross-contamination.

Electrical equipment should be unplugged before cleaning; surfaces must first be washed with soapy water, rinsed clean, then disinfected with a bleach solution after every use.

Use test strips to measure the strength of your disinfectant solution; ideal concentrations of bleach should range from 50 to 100 parts per million (ppm) for effective germ killing. Solutions below or above this range may not work effectively or could pose health risks.

Cleaning Cloth Protocol

Separate cleaning cloths should be used for food-contact surfaces versus non-food areas like floors and walls; each type of cloth needs its own bucket containing a disinfecting solution.

Cleaning cloth baths must remain in a disinfecting solution between uses; always utilize fresh or sanitized cloths for each cleaning task to maintain hygiene standards.

Spill Management

Spills on floors present workplace hazards and need immediate attention; refer to company policies regarding cleanup procedures following incidents involving sick individuals. Utilize buckets and mops appropriately while ensuring safety signage is displayed until the area is dry again.

Chemical Storage Guidelines

Non-food items such as cleaners must always be stored separately from food products—ideally on separate shelves or even in different rooms—to avoid contamination risks. Never store chemicals in food containers or vice versa.

Chemicals should remain in their original packaging or unbreakable clearly labeled containers; handling instructions from safety data sheets (SDS) must always be followed diligently when using these substances around food preparation areas.

Pest Control Measures

Regularly dispose of waste outside food storage areas promptly while ensuring doors and windows are sealed against pests like flies and rodents; maintaining cleanliness helps deter infestations significantly.

Food Safety and Employee Health Guidelines

Proper Waste Management in Food Establishments

Containers for waste must be leak-resistant, made of plastic or metal with tight-fitting lids, and lined with clear plastic bags or moisture-resistant paper to maintain hygiene.

Regular cleaning and disinfection of garbage containers are essential to prevent odors and pest attraction.

Mobile and Temporary Food Establishments

Mobile food establishments are primarily operated by certified food managers; however, food handlers may work at temporary venues like festivals or fairs.

These temporary establishments require the same safety precautions as traditional food establishments and must adhere to the same regulations.

Employee Health Status

Importance of Reporting Illness

Employees must inform management about their health status, especially regarding illnesses that can be transmitted through food.

Symptoms such as fever, chills, vomiting, diarrhea, jaundice, cough with fever, sneezing or nasal discharge should prompt immediate communication with a supervisor.

Risks of Working While Sick

Working while contagious poses risks not only to customers but also to coworkers. Employees should avoid handling food if they have open cuts or infections unless properly covered.

First Aid Supplies and Protocol

First aid supplies should be stored safely away from food areas to prevent contamination. If an employee is on medication but allowed to work, it should be kept secure away from food items.

Common Foodborne Illnesses

Major Pathogens Impacting Public Health

The six major pathogens include:

Typhoid fever (Salmonella typhi)

Non-Typhoidal Salmonella

Shigellosis

E. coli O157:H7

Hepatitis A

Norovirus

Reporting Requirements for Diseases

In California, cases of Entamoeba histolytica must be reported to health authorities. Employees diagnosed with any serious illness must refrain from working until cleared by a physician.

Exclusion vs. Restriction Policies

Understanding Work Limitations Due to Illness

An employee diagnosed with one of the six major illnesses cannot work until medically cleared; this is termed exclusion.

Restrictions may allow employees to work in non-food handling roles if they exhibit certain conditions like allergies but cannot handle food directly.

Injury Management in Food Service Settings

Protocol for Injuries at Work

Any injury must be reported immediately; reassignment may occur if an infection develops. For minor burns or cuts:

Apply cold water immediately.

Maintain cleanliness around the injury site.

This structured approach ensures that all aspects related to employee health and safety in food service environments are comprehensively addressed while providing clear guidelines for best practices.