Food borne illnesses are transmitted by food handlers that ...

Food Borne Illnesses Are Transmitted By Food Handlers That -ppt Download

  • Date:07 Jul 2020
  • Views:27
  • Downloads:0
  • Size:892.71 KB

Share Presentation : Food Borne Illnesses Are Transmitted By Food Handlers That

Download and Preview : Food Borne Illnesses Are Transmitted By Food Handlers That

Report CopyRight/DMCA Form For : Food Borne Illnesses Are Transmitted By Food Handlers That


Transcription:

Welcome toFOOD RECALLSNew Director TrainingPresented by Connie Harlow DTR Objectives.
Gain knowledge about Standard OperatingProcedures Understand how Record Keeping Supportsyour HACCP Food Safety Program Developing a HACCP Plan.
Responding to a Food Recall Key Terms USDA Guidance Food Safety Program Hazard Analysis and Critical Control Points.
Process Approach Standard Operating Procedures SOPs Record Keeping Food Recall Standard Operating Procedures.
Food Service SOP s are written practices andprocedures They are the basic ingredient toproducing safe food Standard Operating Procedures Cleaning sanitizing food contact surfaces.
Controlling time temperature during preparation Cooking potentially hazardous foods Cooling potentially hazardous foods Date marking ready to eat potentially hazardous foods Handling a food recall.
Holding hot cold potentially hazardous foods Personal Hygiene Preventing contamination at food bars Preventing cross contamination during storage preparation.
Receiving deliveries Standard Operating Procedures Reheating potentially hazardous foods Serving food Storing using poisonous or toxic chemicals.
Transporting food to remote sites satellite kitchens Using calibrating thermometers Using suitable utensils when handling ready to eat Using time alone as a public health control to limitbacteria growth in potentially hazardous foods.
Washing fruits vegetables Washing hands Food borne illnesses aretransmitted by food handlersHand that contaminate food and food.
Washing contact surfaces Individualswho handle food when they have a food borne illness gastrointestinal illness infectedlesion or are around someone.
who is ill can pass along thoseillnesses Individuals can simplytouch a surface that iscontaminated with a bacteria orvirus and pass that along to.
others Hand washing minimizesthe risk of passing alongbacteria or viruses that cancause food borne illnesses Thermometers.
Record Keeping1 Cleaning sanitizing log2 Cooking reheating temperature log3 Cooling temperature log4 Damaged or Discarded Product log.
5 Food safety checklist6 Production log7 Receiving log8 Thermometer calibration log9 Refrigeration log.
Developing a HACCP PlanSection 111 of the Child Nutrition and WICReauthorization Act of 2004 Public Law 108 265 amended section 9 h of the Richard B Russell NationalSchool Lunch Act by requiring school food authorities.
SFAs to implement a food safety program for thepreparation and service of school meals served to childrenin the school year beginning July 1 2005 The programmust be based on Hazard Analysis and Critical ControlPoint HACCP principles and conform to guidance issued.
by the Department of Agriculture USDA All SFAs musthave a fully implemented food safety program thatcomplies with HACCP principles or with this optionalguidance no later than the end of the 2005 2006 School What is the Process Approach .
1 Process 1 No Cook Process2 Process 2 Same Day Service Process3 Process 3 Complex Food Process Process 1 No CookMenu items in the no cook process do not make a.
complete trip through the temperature dangerzone These are items such as deli sandwiches andsalads that are prepared and served cold It isimportant to follow standardized recipes If aningredient is changed for example cooking eggs on.
site rather than using precooked eggs the item canchange from a no cook item to a complex foodpreparation item The no cook flow chart showspoints at which temperature control is veryimportant and points at which monitoring and.
recordkeeping are needed Process 2 Same Day ServiceMenu items in the same day service process gothrough the temperature danger zone one time These are items such as hamburgers pizza .
chicken nuggets and scrambled eggs It isimportant to note that the same menu items maybe grouped into different processes depending onhow the item is prepared and the availableequipment For example chili could be a same day.
service item in one foodservice operation and acomplex process item in another operation Thesame day service flow chart shows points at whichtemperature control is very important and points atwhich monitoring and recordkeeping are needed .
Process 3 ComplexMenu items in the complex process go through thetemperature danger zone during cooking cooling and whenfoods are reheated Examples of these items will vary indifferent schools but may include turkey roasts taco meat or.
chili and leftovers It is important to note that the same menuitems may be grouped into different processes depending onhow the item is prepared and the available equipment Forexample chili could be a complex item in one foodserviceoperation and a same day service process item in another.
operation The complex food preparation process includefoods that require time and temperature control and havebeen cooled The complex menu item flow chart shows pointsat which temperature control is very important and points atwhich monitoring and recordkeeping are needed .
Temperature Danger Zone Source FDA 2005 Source FDA The Process Approach Correcting Problems.
Recognizing when there is a problem Have a plan for correction Train employees Responding to a Food RecallResponding to a Food Recall is designed for.
foodservice directors and managers toreference when A food recall notice for a USDA commodityfood is issued through USDA FNS or A food recall notice is issued for a purchased.
food by the manufacturer or responsiblegovernment entity Review and revise your overall foodsafety program periodically Ensure food safety program is operating.
according to plan Review annually Success of Your Food Safety Program Provide on going training Review food safety principles including SOPs.
on a regular basis Require employees to attend food safety Maintain training and attendance records Hold school nutrition managers responsiblefor maintaining employee training standards.
Storing & using poisonous or toxic chemicals. Transporting food to remote sites (satellite kitchens) ... Food borne illnesses are transmitted by food handlers that contaminate food and food contact surfaces. ... The same day service flow chart shows points at which temperature control is very important and points at which monitoring and ...

Related Presentations

Food borne animal parasites viruses and food borne biohazards

Life cycle. Involve two intermediate hosts, snails and fish. Humans and other fish-eating animals complete the life cycle by. eating raw, infected fish and digesting out the cysts. Then the larvae migrate to the liver, mature, and produce eggs.

31 Views0 Downloads

Handling Staff Illnesses ServSafe Food Handler

Frozen food that is being thawed in coolers must also be stored below ready-to-eat food. As an exception, ground meat and ground fish can be stored above whole cuts of beef and pork. To do this, make sure the packaging keeps out pathogens and chemicals.

15 Views0 Downloads

Sexually Transmitted Diseases

Sexually transmitted diseases are a major cause of neonatal eye infections. All 50 States require some eye treatment at birth to prevent gonorrheal eye infections. Approximately 3 to 4 million Americans acquire a genital chlamydial infection each year, and more than 150,000 infants are born to mothers with chlamydial infections.

8 Views0 Downloads

Sexually Transmitted Infections neonp org

SEXUALLY TRANSMITTED INFECTIONS. PATTI BALLER, CNM, MSN. NEONP, April 27, 2018 ... Some have no signs or sxs. No FDA test to diagnose HPV in mouth or throat. HPV is thought to cause 70% of oropharyngeal cancers in the United States, with HPV type 16 causing 60% of all oropharyngeal cancers. ... 11, 16 and 18 Among Females Aged 14–34 Years by ...

18 Views0 Downloads

Chapter 5 Sexually Transmitted and Sexually Related Infections

Chapter 5 Sexually Transmitted and Sexually Related Diseases For use with the text, Human Sexuality Today, 5th edition. ... inflammation of internal reproductive system (Pelvic Inflammatory Disease) – sterility and tubal pregnancies 1 – 2% of cases move into the joints, skin, heart and brain covering Babies infected at birth may suffer ...

15 Views0 Downloads

Sexually Transmitted Infections in MSM

HIV-HSV co-infection. HSV recurrence tends to be more frequent: 300% more shedding. Multiple site involvement concurrently. Absence of effective cell mediated responses lead to persistence of active disease (large atypical lesions)

16 Views0 Downloads

Common Sexually Transmitted Diseases STD 101 for Clinicians

Future focus: Development of new data systems. Sexual health modules for EMR developed and standardized. Meaningful reporting/QA measures developed and disseminated. Robust reporting systems must be developed. Merger of clinical data with surveillance. New relationships built with clinical sites, pharmacies, payer claims databases, etc

8 Views0 Downloads

Sexually Transmitted Disease STD Surveillance Report 2019

409 237 70 38 8. Females continue to have higher rates of gonorrhea than males that are younger than 25 years of age. In 2019 the males have higher rates in the 25 and over age groups. The highest rates of gonorrhea are in females 20-24 at 596 per 100,000. Gonorrhea Rates by Race/Ethnicity Minnesota, 2009-2019

15 Views0 Downloads

Sexually Transmitted Disease STD Surveillance Report 2018

Under Minnesota law, physicians and laboratories must report all laboratory-confirmed cases of chlamydia, gonorrhea, syphilis, and chancroid to the Minnesota Department of Health (MDH) within one working day. ... The American Indian population had a rate that was 5.5 times higher at 1,148 per 100,000.

3 Views0 Downloads

Soil Transmitted Helminth FK UWKS 2012 C

Terbanyak dijumpai pada daerah rural di Asia. Ditemukan juga di Amerika Selatan terutama pada keluarga-keluarga dengan sanitasi yang buruk. Tersebar secara kosmopolitan ( tersebar di seluruh dunia ) terutama di daerah-daerah tropis yang panas dan lembab. Di Indonesia, cacing ini sering ditemukan disamping Ascaris lumbricoides dan cacing tambang.

4 Views0 Downloads

Young Worker Injuries and Illnesses

Soluciones de Cloro. Deben prepararse todos los días. El Centro para la Salud y la Seguridad del Trabajador Joven, en el Instituto de Investigaciones de Georgia Tech. Defina todas estas en las notas del instructor. El Procedimiento Correcto para Quitarse los Guantes . El Centro para la Salud y la Seguridad del Trabajador Joven, en el Instituto ...

11 Views0 Downloads

Management amp Prophylaxis of Cardio respiratory illnesses

DR SWATI BHAVE Senior consultant Pediatric & Adolescent medicine Indraprastha Apollo Hospital New Delhi Member Standing committee ASPID ( Asian Society of Pediatric infectious disease ( 2000-03) ) Standing committee IPA ( International Pediatric Association 2001-07) President 2000 Indian Academy of Pediatrics

11 Views0 Downloads