Safe Plates for Food Handlers Module 1: Introduction to ...

Safe Plates For Food Handlers Module 1 Introduction To -ppt Download

  • Date:17 Aug 2020
  • Views:15
  • Downloads:0
  • Size:3.40 MB

Share Presentation : Safe Plates For Food Handlers Module 1 Introduction To

Download and Preview : Safe Plates For Food Handlers Module 1 Introduction To

Report CopyRight/DMCA Form For : Safe Plates For Food Handlers Module 1 Introduction To


Safe Plates for Home Food HandlersModule 1 Introduction to Food Safety Case Study What HappenedNorth America 2016.
Nine people became sick withListeria monocytogenes All went to the hospital Three people died CRF Frozen Foods company.
recalled over 350 frozen productssold in the United States and What Went Wrong Listeria bacteria was in manufacturing facility andgot on the food.
Families ate the frozen foods without cooking themall the way CRF Frozen Foods recalled over 350 different frozenvegetable and fruit items sold under different brand Learning Objectives.
Understand the importance of food safety and a positivefood safety culture Describe food hazards including physical chemical andbiological Understand food handler role in controlling food.
hazards and the impact of their behavior on foodborne Define highly susceptible populations Importance ofFood Safety Food Safety.
What does food safety mean to you The protection of food from anything that could harmsomeone s health This includes all the practical steps involved in keepingfood safe from when it is grown produced all the way to.
when it is sold and eaten Importance Of Food Safety About 1 in 6 people get sick from food in the UnitedStates every year Importance Of Food Safety.
48 million illnesses 128 000 hospitalizations 3 000 deaths Importance Of Food Safety Many people don t report.
foodborne illnesses People get better withoutgoing to a doctor Estimated 30 cases ofunreported foodborne illness.
for every 1 case reported Impacts of Foodborne IllnessWhat are some of the bad things that couldhappen because of foodborne illness People going to the hospital.
Legal action Business closing Increased insurance cost Food thrown away Loss of restaurant customers.
Loss of restaurant job Highly Susceptible Populations Some people are more likely than thegeneral population to experiencefoodborne diseases.
Pregnant women and unborn babies Immune compromised Food Safety Culture Food safety culture everyone using a kitchen agreesthat it is important to make sure food is as safe as.
People cooking Know the risks with foods made Know why managing risks is important Show they effectively manage those risks Potential.
Hazards in Key Terms Food anything edible that people usually consumeincluding water and ice Hazard anything that could cause harm to.
consumers There are three general categories physical chemical and biological Pathogen microorganisms that cause disease Physical Hazards Naturally occurring.
Rock wood Bone shell feather insects Foreign objects Metal glass plastic Bandages false nails.
Chemical Hazards Allergens Pesticides Cleaners and sanitizers Additives.
Chemical leaching Naturally occurring toxins Plants fish shellfish Biological Hazards Bacteria.
Most common biological hazard Mold and yeast Usually spoilage Viruses Parasites.
Most microorganisms are helpfuland necessary Key Terms Foodborne illness disease illness caused byconsumption of contaminated food.
Case an instance of a person becoming ill from food suspected or confirmed Foodborne disease outbreak two or more cases ofa similar illness that result from eating a common food Controlling.
Hazards in Sources Of Pathogens Food handlers Raw animal and plant foods Contaminated water or ice.
Pests and pets Air dust dirt and food waste Microorganism Growth and Control Biological hazards can be controlled by managing thefactors that allow them to grow.
The Big 5 FactorsCenters for Disease Control and Prevention CDC identified the most common factors for foodborneillness as being 1 Food purchased from unsafe sources.
2 Failure to cook food to correct temperature3 Improper holding temperatures4 Contaminated equipment5 Poor personal hygiene Food Handlers Role.
Control time and temperature with cooking cooling and storage Maintain good personal hygiene habits anddon t cook for other people when sick Prevent cross contamination.
Clean and sanitize at appropriate times Be vigilant about allergen control andcommunication Definition and importance of food safety and foodsafety culture.
Highly susceptible populations Potential hazards in food Factors contributing to foodborne illness and foodhandlers role in preventing illness.
Learning Objectives. Understand the importance of food safety and a positive food safety culture . Describe food hazards, including physical, chemical and biological. Understand food handler role in controlling food hazards and the impact of their behavior on foodborne illness. Define highly susceptible populations

Related Presentations

Safe Plates for Food Handlers Module 6 Food Allergens

Over 12 million Americans suffer from one or more food allergies. Between 5 and 8% of children and 1 to 2% of adults have some type of allergic reaction to foods. Allergens can come on anytime during someone’s life . The Food and Drug Administration requires that foods be labeled conspicuously if they contain allergens listed in this slide.

10 Views0 Downloads

Safe Plates for Food Handlers Module 3 Personal Hygiene

Remove all jewelry, with exception of a plain ring, from hands and arms while working. Hair shoulder length or longer should be pulled up . When preparing food in community settings, wear a hat or other hair covering . ... Safe Plates for Food Handlers Module 3: Personal Hygiene and Health

19 Views0 Downloads

Safe Plates for Food Handlers Module 4 Preventing Cross

Learning Objectives. Prevent contamination of ready-to-eat food and ice for consumption. Determine when to replace and use clean and sanitized equipment and utensils. Identify and prevent potential contamination events associated with consumer self-service areas. Describe how to store food to prevent contamination

8 Views0 Downloads

Safe Plates for Food Handlers Module 5 Cleaning and

Learning Objectives. Understand the difference between cleaning and sanitizing. Define food contact surfaces and know when and how to clean and sanitize them. Identify how to clean and sanitize utensils and equipment properly using mechanical and manual washing. Use and store wiping cloths appropriately

10 Views0 Downloads

Food borne illnesses are transmitted by food handlers that

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 ...

25 Views0 Downloads

Safe Homes Safe Kids Michigan Alliance For Lead Safe Housing

Safe Homes/Safe Kids:Michigan Alliance for Lead Safe Housing Formation of the coalition. Lead update. Where we are today. Why we need you. Q & A. Happy to be here today! Intro self. I have just passed out some Safe Homes/Safe Kids: MI Alliance for Lead Safe Housing Commitment forms, please don’t do anything with these now but keep them handy b/c we’ll get back to them in about 10 minutes.

14 Views0 Downloads

FSC36 Safe Feed Safe Food Guidance Document Version 7 0

In version 6.0, there were sections with the same number within the document. As an example, Section 2.3 = “Auditing Duration Guide” while within the scheme requirements in Section 5.0, 2.3 = “Document Control (M)”.

25 Views0 Downloads

Providing Safe Food ServSafe Food Handler Manager

Training new staff leaves less time for food safety training. The ServSafe program will provide the tools needed to overcome the challenges in managing a good food safety program. ... A food handler touches contaminated food and then touches ready-to-eat food. Contaminated cleaning cloths touch food-contact surfaces. 1-16.

2 Views0 Downloads

Occupational Health for Wildlife Handlers

Remove tick with fine-tipped tweezers; disinfect bite and hands with 70% alcohol or soap and water. Check your body for more ticks. Monitor yourself for rash, infection, or flu-like symptoms up to a month after being bitten. If you feel ill, see a . doctor. immediately.

3 Views0 Downloads


Influence of the Helium and Nitrogen Mass Blowing Factor Gw DWC, March 24, 2012 Vladimir V. Riabov: Hypersonic Rarefied Aerothermodynamics * Hypersonic Hydrogen Combustion in Thin Viscous Shock Layer (TVSL) Combustion of air-hydrogen mixture (11 components, 35 chemical reactions); Two-dimensional flow in thin viscous shock layer (TVSL) near ...

25 Views0 Downloads

Tectonic Plates

Convergent And Divergent Boundaries . Convergent Boundary. In plate tectonics, a convergent boundary, also known as a destructive plate boundary (because of subduction), is an actively deforming region where two (or more) tectonic plates or fragments of the lithosphere move toward one another and collide.

16 Views0 Downloads

What are the FOUR 4 WAYS our Earth s PLATES MOVE

EXPLAIN HOW CONVECTION WORKS. Where does TEMPERATUREin the EARTH come from? What does DENSITY have to do with EARTH’s inner LAYERS and what are they MADE of? LIST & DESCRIBE . FIVE (5) PIECES of EVIDENCE . that SUPPORT the theory of . CONTINENTAL DRIFT. ... the THEORY of PLATE TECTONICS.

14 Views0 Downloads