Chapter 2: Food Safety Sanitation

• Good personal hygiene - is a critical protective measure against food borne illness. Each person working with food must maintain a high degree of cleanliness and a tidy external appearance. Personal hygiene in restaurants is extremely important in order to maintain food health standards.
• Set of spatulas - Beside from being used as a tool to mix or to separate food products, a set of spatula will be really important in plating desserts more precisely
• Laser Thermometer - This is used when tempering chocolate manually. Proper usage of thermometer in chocolate tempering will prevent chocolate from being overcooked
• Dough cutter - are used to cut dough into different shapes and sizes. They are also used to remove or scrape dough from working table
• Silpat - are used to line and insulate pans for nonstick baking. Even the stickiest and the most delicate foods won't stick to a Silpat.
• Bread scorer or Lame - It is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score bread just before the bread is placed in the oven. Scoring bread may prevent cracking in the baking process.
• Rubber spatula - is a utensil used for tasks such  as gently scraping out the contents of bowls without scratching the surface; stirring and blending batters and other mixtures; and gently folding mixtures.
• Pastry brush - also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food
• Measuring cups and spoons -are utensil used to measure the volume of liquid or dry ingredients
• Mixing bowls - are used for storage, working dough, mixing dry ingredients, mixing salads, organizing, and more.
• Cooling Rack - Proper cooling time can be crucial to a recipe especially before decorating that’s why we need cooling rack.
• Ice cream machine - is used to make ice cream by carefully mixing ice cream mixture inside  ice cold chamber to freeze the ice cream evenly.
• Chocolate tempering machine - This machine is used for properly tempering the chocolate. Proper tempering of the chocolate results to more smooth and light texture of the chocolate while giving maximum flavor and aroma.
• Blast freezer - are sometimes referred to as shock freezers. The idea of this type of freezer storage is to very rapidly bring down the temperature of (usually) foodstuffs or fresh produce, freezing them very quickly
• Rotary Oven - It is one of the most important parts of the bread making facilities today. This equipment can help maximize bread production up to 3000 breads in 8 hours.
• Deck Oven - It usually include features like steam injection and a venting system to adjust the humidity inside the baking chamber. This type of features is essential in making artisan breads
• Bread proofer - It is designed to maximize proofing by keeping dough warm and moist
• The 3 types of food contaminants- a)Biological b)Chemical c)Physical
• Biological Hazards - Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included in this group.
• Foodservice chemicals can contaminate food if they are used incorrectly. These includes-

  •Cleaners• Sanitizers• Polishes
• Physical Hazards - •Metal shavings •Staples •Bandages Glass •Dirt •Natural objects (e.g., fish bones in a fillet)
• Prevention - is critical in pest control