BPA 102: Safety and Sanitation

-Pastry Chefs must have a thorough understanding of sanitation
-microorganisms thrive on certain foods, creating potentially hazardous foods (PHF)
-temperature is critical to limiting PHF’s
-keep hot foods hot, cold foods cold, frozen foods frozen
-these organisms need food, water, temperature, and a good pH
-cross contamination moves organisms to food and food handling surfaces

-to avoid cross contamination:
wash hands frequently
keep finger nails short, clean, and neat
keep wounds/cuts antiseptically bandaged
bathe frequently
keep hair clean and restrained
wear clean work clothes and avoid wearing jewelry
don’t eat, drink, smoke, or chew gum in food prep areas

Safe Workers
-are critical and OSHA mandates this
- some recommendations include:
clean up spills immediately
operate equipment properly
wear properly fitting clothing without jewelry
use knives/ equipment for intended purposes only
walk don’t run
keep exits, stairs, aisles clear
assume pots/pans are hot and handle them with your dry towels
position pot/pan handles out of the aisles
get help with heavy objects
lift with your legs
use stools or ladders to climb
keep breakables away from food storage or production areas
warn people when you are behind them, especially when carrying hot foods, liquids, or knives

Duties of Steward and Sanitarian

-The Steward basically is in charge of handling the supplies for the class, i.e. butter, eggs, fruits, etc., for that day, and bringing them to the kitchen. The stockroom downstairs is responsible for collecting items from the Chef Mangalore’s requisition form and delivering them on a cart to our kitchen. They check to make sure what we need is received and return any extra items to the store room, properly labeled of course. Bar Stock is the minimum amount of supplies that are kept in the kitchen and the Steward keeps track of ingredients and refills ingredient bins as needed, such as flours and sugars found in dry storage.

-The Sanitarian is in charge of keeping the kitchen sanitary and clean. Mostly though one follows the checklist in the red binder on the wall which keeps track of the conditions of the kitchen as we enter and before we leave. The temperatures of the coolers and freezers must be taken, taking note if the counters or floors are dirty, and assigning people to the proper filling of the dish sinks. Hot soapy water goes in the first, hot rinse water in the second and cold water, with a tested level of 200 PPM of sanitary solution, in the third. As a group we take care of finishing cleaning duties, sweeping and mopping the floors, wiping down all sinks and sanitizing all countertops and surfaces.

-creation and maintenance of conditions that will prevent contamination or food borne illness
Food contamination can be

MSDS- material safety data sheet- present in all kitchens, first aid about chemicals we use

200- Concentration of sanitation sink water

Potentially hazardous foods- high in protein- meats, dairy, eggs, tofu

Temperature danger zone- range in which pathogens reproduce most rapidly
40 degrees F- 140 F
4 C- 60C
always be heated or cooled quickly

Hand washing –extremely important
-after touching body, using tissue, unclean equipt, raw food, money, smoking, eating, restroom, sneeze, cough

Kitchen safety- preventing accidents
-clean up spills asap
-learn to use equipment properly
-wear properly fitting clothing
- use knives only for intended use
-walk don’t run
-always assume pot handle or sheet tray is hot and use dry side towels
-no sharp objects in sink

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