powerpoint presentation on food safety and sanitation

Login with:

No products in the cart.

• Current vs Future State
• Business Startup
• Buyer Persona
• Project Management
• Risk Management
• Real Estate
• Supply Chain
• Stakeholder
• Value Chain
• Venn Diagrams
• Digital Marketing
• 30 60 90 Days Plan
• KPI Dashboard
• Gantt Chart
• SWOT Analysis
• Sign In / Sign Up

Food Safety PowerPoint Presentation

Description

• Reviews (0)

Elevate your understanding and implementation of food safety protocols with our comprehensive Food Safety PowerPoint Presentation. Crafted by industry experts, this presentation is designed to equip you with the knowledge and tools necessary to ensure food safety standards are met and exceeded in any food-related setting.

Delve into essential topics such as proper food handling, storage guidelines, sanitation practices, and regulatory compliance, all presented in a visually engaging format. With customizable slides and editable content, tailor the presentation to suit your specific needs and branding requirements effortlessly. Whether you’re a food service professional, a business owner, or an educator, this PowerPoint presentation is an invaluable resource for enhancing food safety awareness and practices.

Key Features:

• Fully editable slides for easy customization
• Compatible with all versions of PowerPoint and Google Slides
• Comprehensive coverage of food safety best practices
• Saves time with pre-designed slides and content

Empower your team or audience with the knowledge they need to uphold the highest standards of food safety, minimizing risks and ensuring consumer confidence.

There are no reviews yet.

Write a review Cancel reply

Your email address will not be published. Required fields are marked *

Related products

Food Preparation PowerPoint Presentation PPT

Weekly Meal Planner Template

Pineapple PowerPoint Slide Presentation

Cheese PowerPoint Slide Presentation

Fruits PowerPoint Presentation

Food Receipe PowerPoint Presentation

Hot Dog PowerPoint Slide

Diet and Nutrition PowerPoint Presentation

• My presentations

Auth with social network:

Download presentation

We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!

Presentation is loading. Please wait.

To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

Food Safety and Sanitation

Published by Cecilia Nicholson Modified over 8 years ago

Similar presentations

Presentation on theme: "Food Safety and Sanitation"— Presentation transcript:

Food Safety Just FACS.

Wash your hands thoroughly with soap and warm water

This training tool is brought to you by

Kitchen Safety.

FOOD SAFETY FOODS I S. FREESE.

Hand washing and Other Ways to Beat Germs

1.1 Sanitary Food Handling

Cooper County Food Handler Class

HYGIENE It refers to the general cleanliness of the establishment and its surrounding including people, their work habits and behavior.

Food Safety Food and Nutrition I.

Food Safety Personal Practices HFA 4MI. Food Handling and Illness Food handling practices Can cause contamination Can allow microorganisms to grow Can.

Steps To Preventing A Foodborne Illness. Wash the following in hot soapy water before, during and after each time you cook. –Cutting boards –Utensils.

Chef I.  An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year.  Food-borne illness may be mild (1-2 days) or.

Bacteria What Is It? Bacteria is a microorganism (a tiny living thing that can not be seen without a microscope) Most bacteria are not harmful and there.

Culinary Arts I Food Safety andSanitation. FOOD SAFETY Reducing the risk of making yourself and others sick through food production FOOD SAFETY Reducing.

Safety and Sanitation Kitchen Safety.

SAFETY AND SANITATION. SANITATION IN THE KITCHEN Every second of every day someone in the US becomes stricken with a foodborne illness- food poison caused.

Kitchen Sanitation & Food Borne Illness H267 Foods Chapter 6.

Safety & Sanitation In the Kitchen.

About project

© 2024 SlidePlayer.com Inc. All rights reserved.

Educational Materials

CDC offers many free educational resources about preventing food poisoning. Read feature stories to learn more, share infographics and videos on social media, and syndicate our web pages on your site to help educate others.

Watch or read stories of people who got infections that came from food or animal contact. Learn how they got sick and what they’re doing now to stay safe.

Download and share free social media graphics.

Read CDC feature stories to learn how to protect yourself and your family from illnesses caused by germs in food.

Watch videos about food poisoning prevention, symptoms, and who’s most at risk. ­­­­Download animated videos to share on social media.

Download infographics and posters to help educate others about food poisoning. Some are available in multiple languages.

Learn about food safety for seasonal activities, holidays, and other special events.

Syndicate CDC’s web content directly onto your website without having to maintain or update it.

Get and share information on food safety, handwashing, and other topics.

To receive regular CDC updates on food safety, enter your email address:

• FoodSafety.gov external
• Estimates of Foodborne Illness in the U.S.
• Foodborne Illness Surveillance Systems
• Environmental Health Services

Exit Notification / Disclaimer Policy

• The Centers for Disease Control and Prevention (CDC) cannot attest to the accuracy of a non-federal website.
• Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website.
• You will be subject to the destination website's privacy policy when you follow the link.
• CDC is not responsible for Section 508 compliance (accessibility) on other federal or private website.

• Upload Ppt Presentation
• Upload Pdf Presentation
• Upload Infographics
• User Presentation
• Related Presentations

How to Measure Blood Pressure

By: JenniferDwayne Views: 1484

Physiotherapy in Occupational Health

By: JenniferDwayne Views: 1062

AMINO ACID METABOLISM

By: JenniferDwayne Views: 2837

ICU care for a patient with hypercoagulation

By: JenniferDwayne Views: 913

Pediatric Radiology

By: JenniferDwayne Views: 3410

Nutritional Management of Diabetes And Heart Diseases

By: drdwayn Views: 1240

Applying Mindfulness to Manage Emotional Eating

By: FrankMarco Views: 495

Dehydration

By: JenniferDwayne Views: 3600

Basic Human Needs - Nutrition

By: JenniferDwayne Views: 1142

Allergies Allergens and Food Handlers

By: drdwayn Views: 1635

• About : Professor, College of Nursing and Health Sciences
• Occupation : Medical Professional
• Specialty : MD
• Country : United States of America

HEALTH A TO Z

• Eye Disease
• Heart Attack
• Medications

Got any suggestions?

We want to hear from you! Send us a message and help improve Slidesgo

Top searches

Trending searches

solar eclipse

25 templates

12 templates

sunday school

65 templates

30 templates

public health

35 templates

elderly people

7 templates

World Food Safety Day

World food safety day presentation, free google slides theme and powerpoint template.

Food safety refers to the absence of hazards in food, and affects all stages: from production to preparation. Every year, it is estimated that there are around 600 million cases of foodborne illnesses. So, to raise awareness of the importance of this issue, we have created this template, which you can use on the occasion of World Food Safety Day, which is celebrated on June 7. Its varied food illustrations give it a fun touch, and the colorful backgrounds bring joy and dynamism, as well as the urban-style typography of the titles.

Features of this template

• 100% editable and easy to modify
• 35 different slides to impress your audience
• Contains easy-to-edit graphics such as graphs, maps, tables, timelines and mockups
• Includes 500+ icons and Flaticon’s extension for customizing your slides
• Designed to be used in Google Slides and Microsoft PowerPoint
• 16:9 widescreen format suitable for all types of screens
• Includes information about fonts, colors, and credits of the free resources used

How can I use the template?

Am I free to use the templates?

How to attribute?

Attribution required If you are a free user, you must attribute Slidesgo by keeping the slide where the credits appear. How to attribute?

Related posts on our blog.

How to Add, Duplicate, Move, Delete or Hide Slides in Google Slides

How to Change Layouts in PowerPoint

How to Change the Slide Size in Google Slides

Related presentations.

Premium template

Unlock this template and gain unlimited access

Food Safety and Sanitation

Jan 02, 2020

280 likes | 324 Views

Food Safety and Sanitation. Next Generation Science / Common Core Standards Addressed!.

Share Presentation

• food safety
• personal hygiene
• hazard analysis
• food borne illness
• preventing food borne illnesses

Presentation Transcript

Next Generation Science / Common Core Standards Addressed! • CCSS. Math. Content.HSS‐ID.A.2 Use statistics appropriate to the shape of the data distribution to compare center (median, mean) and spread (interquartile range, standard deviation) of two or more different data sets. • CCSS. ELA Literacy.WHST.11‐12.6 Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments or information.

Agriculture, Food, and Natural Resource Standards Addressed • FPP.01.02. Apply food safety and sanitation procedures in the handling and processing of food products to ensure food quality. • FPP.01.02.02.a. Research and summarize procedures of safe handling protocols (e.g., Hazard Analysis and Critical Control Points Plan (HACCP); Critical Control Point procedures (CCP); Good Agricultural Practices Plan (GAP), etc.).

Bell Work / Student Learning Objectives • Explain the causes of food-borne illnesses. • Describe methods for preventing food-borne illnesses. • Explain procedures used in food sanitation. • Explain the Hazard Analysis and Critical Control Point (HACCP) System.

Cleaning Food-borne illness Food-borne infection Food-borne intoxication Food sanitation HACCP (Hazard Analysis and Critical Control Point) Metabolites Pathogen Personal hygiene Sanitizing Terms

Interest Approach • What type of items are worn by workers in fast food restaurants? • What signs are posted in the restaurant that relate to worker hygiene? • Why?

Food-borne illnesses • Food-borne illness is sickness in humans caused by a pathogen. • A pathogen is a microorganism that inflicts illness in humans. • A food-borne illness is rarely life threatening. It can, however, cause great discomfort in humans.

Food-borne illness can be traced to two basic causes: • Food-borne infection is caused by ingesting a microorganism in a contaminated food source. • Food-borne intoxication is an illness that is caused by consuming a food that contains harmful metabolites from a microorganism.

What procedures can be used to prevent food-borne illnesses? • Preventing food-borne illness is fairly easy. • Using common sense and a few basic procedures, both food processors and homeowners can enjoy safe foods.

Safety procedures • Food temperature- match temp. to product. • Ensure proper cooking temperature. • Separate cooked and uncooked foods. • Wash hands and use utensils. • Marinate in the refrigerator.

What procedures are employed to insure cleanliness in the food processing environment? • Food sanitation is the overall cleanliness and hygiene in the food processing environment. • This includes the cleanliness of the equipment used in a food processing plant and the hygiene of the workers using the equipment.

Sanitation is critical!

Environment • The food preparation environment is kept safe through: • Waste removal • Cleaning and sanitizing

Personal hygiene • Personal hygiene involves keeping the following clean: • Clothing • Hands • Hair • Footwear • Floor and Work Surfaces

What is HACCP and why was it established? • HACCP - Hazard Analysis and Critical Control Point • HACCP is a program designed to analyze every food processing system for its key production points and points of contamination.

HACCP • HACCP was developed jointly by the U.S. Army and The Pillsbury Company. • It is administered by the United States Department of Agriculture

HACCP is guided by seven basic principles: • Assess all potential hazards from the growing stage through the preparation stage. • Determine critical points where controls are necessary to reduce hazards. • Establish requirements to be met at each critical point.

HACCP is guided by seven basic principles: • Establish procedures to monitor each critical point. • Establish corrective procedures when monitoring uncovers problems. • Establish record-keeping procedures. • Establish procedures to monitor the effectiveness of the plan.

In establishing a HAACP program, a food processor’s goal is to meet three basic objectives: • To destroy, eliminate, and reduce hazards. • To prevent recontamination of the food product. • Inhibit the growth and production of any toxins that may be present.

Hazards must be identified and ranked according to the following system: • Hazard A - applies to products designated for consumption by at-risk populations. • At-risk populations include infants and the elderly. • Hazard B - applies to products containing ingredients known to be toxic.

Hazards must be identified and ranked according to the following system: • Hazard C - the process used does not contain a step that effectively controls the toxin identified. • Hazard D - applies to products that are subject to recontamination after processing and before packaging.

Hazards must be identified and ranked according to the following system: • Hazard E - applies to products that have a substantial potential for contamination in distribution or consumer handling that could render the product harmful.

Review/Summary • How are food-borne illnesses caused? • What procedures can be used to prevent food-borne illnesses? • What procedures are employed to insure cleanliness in the food processing environment? • What is HACCP and why was it established?

• More by User

Safety and Sanitation

Safety and Sanitation. What you need to know to be safe in the FACS classroom. Objectives. Define safety rule Identify general safety guidelines List 6 ways to prevent kitchen accidents Explain the importance of cleanliness in the kitchen Describe safe food practices

792 views • 35 slides

Alaska s Food Safety and Sanitation Program

FSS Program Responsibilities. Basic Environmental Health Services at State and Local Level (except Anchorage)Provide all food safety services characteristic of State Health and Agricultural Departments Staff of 3810 offices. Program Facts and Figures. Manufactured FoodRetail Food, Markets, and W

786 views • 21 slides

Food sanitation and safety

. Food problems-transect the entire chain of events from food production on land and sea , processing, storage , distribution, and marketing right down to actual cooking and serving of meals and the disposal of waste.Any kind of arrangements for growing, processing , preserving , packaging , stori

839 views • 21 slides

Safety and Sanitation. Today’s Objective… . By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety and sanitation guidelines to your kitchen experiences and improve your overall food practices!! Let’s get started! . Think about it….

587 views • 0 slides

FOOD SAFETY & SANITATION MANAGEMENT

FOOD SAFETY & SANITATION MANAGEMENT. The food industry. One of America’s largest enterprise employs about 1/4of the nations workforce produce 20% of America’s Gross Domestic Product (GDP) Billions were spent on food yearly. The food industry. Made up of business that . transport. produce.

1.08k views • 14 slides

Food Safety & Sanitation Plan

Food Safety & Sanitation Plan. Follow ServSafe protocol for a safe food system Cook food adequately Hold food a correct temperature Protect food and equipment from contamination Use approved suppliers Use facility that has correctly installed and maintained equipment

895 views • 9 slides

Kitchen and Food Safety and Sanitation

Kitchen and Food Safety and Sanitation. prevent falls:. Don’t leave objects or spills on the floor. Use a step ladder rather than a chair. Rugs must have non-skid backing. First aid for falls:. Don't move a person with broken bones unless necessary.

540 views • 18 slides

Safety and Sanitation. Why is it important to keep food safe?. You could _________________________ You could________________________________ Dining experiences can be ________________ Restaurants can loose their reputation In conclusion, Serving good food makes good business.

413 views • 16 slides

Food Safety & Sanitation

Food Safety & Sanitation. Mrs. Burton—Foods & Nutrition 1. Food Borne Illness. Result from eating contaminated foods For bacteria growth warmth, moisture, and food are needed Can not be detected from appearance or smell. . Botulism: bottles & babies. Source Improperly canned foods Honey

396 views • 15 slides

Sanitation & Food Safety

Sanitation & Food Safety. Ella Saparianti Indria P. Course Outline. Course Contract: 5P. PLEASE COME EARLY Late comers will be forbiden to enter the class PLEASE COLLECT ON TIME Late submissions will not be considered PLEASE SILENT YOUR CELL PHONE

227 views • 7 slides

Safety and Sanitation. Keep knife blades sharp Cut down and away from yourself when using a knife Wash knives separately Do not leave drawers and cupboard doors open Turn off appliances before cleaning the sides with a rubber scraper. Kitchen Safety . Tie back long hair

291 views • 10 slides

Food Safety and Sanitation. Initial questions:. Why is Food Safety and Sanitation in Child Care Settings Important? Infants and preschool aged children are a high-risk population for contracting food borne illness Their bodies have not built up adequate

854 views • 30 slides

Safety and Sanitation. Applying Life Skills Chapter 27 Notes Page 435. Objectives. You will learn to . . . Identify the causes of foodborne illness. Explain how foodburne illness can be prevented. Demonstrate personal cleanliness. Objectives ( con’t ).

281 views • 15 slides

Sanitation & Food Safety. Tunjung M Indria P. Course Outline. Course Contract: 5P. PLEASE COME EARLY Late comers will be forbiden to enter the class PLEASE COLLECT ON TIME Late submissions will not be considered PLEASE SILENT YOUR CELL PHONE

265 views • 7 slides

2. Food Safety and Sanitation. Figure 2.1 Bacteria can be classified by shape: Rods are short, tubular structures; cocci are discs, some of which form clusters; and spirilla are corkscrews.

413 views • 20 slides

Food Safety (Microbiology, Sanitation and HACCP)

Food Safety (Microbiology, Sanitation and HACCP). Frank T. Jones Extension Poultry Specialist Cooperative Extension Service University of Arkansas Fayetteville, AR. Presentation Outline. Sanitation Definitions Microorganisms – Overview Public Health Background Sanitation on Farm

1.81k views • 59 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION. 1.01Y Food Sanitation vs. Food Safety. What does TCS mean?. Time Temperature Control for Safety. What’s the difference?. Food Safety. Food safety is how food is handled to prevent foodborne illness. This includes: Food preparation methods

1.35k views • 16 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. Food Safety. Food safety is how food is handled to prevent foodborne illness. This includes: Food preparation methods Cooking Chilling Serving. Food Preparation Methods.

235 views • 22 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. What does TCS mean?. Time Temperature Control for Safety. Food Safety. Food safety is how food is handled to PREVENT foodborne illness. This includes: Food preparation methods

229 views • 19 slides

Food Safety and Sanitation. Providing consumers with ______________ is the food handler’s ______________ responsibility. Unfortunately, ______________ are also the primary cause of food-related illnesses. Sanitation.

393 views • 29 slides

Food Safety and Sanitation. FOOD SAFETY Reducing the risk of making yourself and others sick through food production. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year 5,000 people die each year. FOOD SAFETY & SANITATION.

309 views • 19 slides

Food Safety and Sanitation. Chapter 27 Applying Life Skills Page 435. Warm Up. What would you use a colander to do? How would you use a pairing knife? If I had a recipe that served 8 and I wanted 24, what number would I multiply the ingredients by to adjust the recipe?

289 views • 16 slides

• Preferences

FOOD SAFETY AND SANITATION - PowerPoint PPT Presentation

FOOD SAFETY AND SANITATION

Failing to cook food adequately. holding food at incorrect temperatures ... beef, pork, veal, or lamb. any ground meats. any stuffed meats and poultry. food storage ... – powerpoint ppt presentation.

• PRESENTED BY
• NOAH MATHAY
• EXECUTIVE CHEF AND CULINARY INSTRUCTOR
• THE FOOD BANK OF DELAWARE
• PERSONAL HYGIENE
• IN GENERAL, TODAYS FOODSERVICE INDUSTRY DOES A GOOD JOB OF SERVING SAFE FOOD, BUT THERE IS ROOM FOR BECOMING BETTER. OUR INDUSTRY ALWAYS FACES THE THREAT THAT THE FOOD IT SERVES MAY ENDANGER EMPLOYEES OR CUSTOMERS
• YOU MUST COMPLY WITH CITY, COUNTY, AND STATE SANITATION LAWS TO STAY IN OPERATION. THE HEALTH DEPARTMENT OVERSEEING YOUR FACILITY USUALLY HAS THE POWER TO LEVY FINES OR CLOSE ANY OPERATION THAT SERVES UNSAFE FOOD OR HAS NUMEROUS, DOCUMENTED CODE VIOLATIONS. THEREFORE, IT IS IN EVERYONES BEST INTEREST TO WORK WITH YOUR LOCAL SANITARIANS.
• TIME AND MONEY
• LANGUAGE AND CULTURE
• LITERACY AND EDUCATION
• UNAPPROVED SUPPLIERS
• HIGH-RISK CUSTOMERS
• STAFF TURNOVER
• A FOODBOURNE ILLNESS IS A DISEASE TRANSMITTED TO PEOPLE BY FOOD
• A FOODBOURNE ILLNESS OUTBREAK IS WHEN TWO OR MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE SAME FOOD
• 76 MILLION CASES OF FOODBORNE ILLNESS ANNUALLY (REPORTED)
• 300,000 HOSPITALIZATIONS
• 5,000 DEATHS
• BIOLOGICAL- PATHOGENS ARE THE GREATEST THREAT TO FOOD SAFETY
• VIRUSES CAN SURVIVE COOLER AND FREEZER TEMPERATURES
• VIRUSES CANT GROW IN FOOD. BUT ONCE EATEN, THEY GROW INSIDE A PERSONS INTESTINES
• VIRUSES CAN CONTAMINATE BOTH FOOD AND WATER
• VIRUSES CAN BE TRANSFERRED FROM PERSON TO PERSON, FROM PEOPLE TO FOOD AND FROM PEOPLE TO FOOD CONTACT SURFACES
• PARASITES CANNOT GROW IN FOOD. THEY NEED TO BE IN THE MEAT OF ANOTHER ANIMAL TO SURVIVE
• EATING FOOD CONTAMINATED WITH PARASITES WILL CAUSE ILLNESS. MANY ANIMALS CAN BE HOSTS. COWS, CHICKENS, FISH, AND PIGS. PARASITES CAN ALSO BE FOUND IN THE FECES OF ANIMALS AND PEOPLE
• PARASITES CAN CONTAMINATE BOTH FOOD AND WATER
• MOLDS SPOIL FOOD AND SOMETIMES CAUSE ILLNESS
• SOME MOLDS PRODUCE TOXINS
• MOLD GROWS UNDER ALMOST ANY CONDITION. BUT THEY GROW WELL IN ACIDIC FOOD WITH LITTLE MOISTURE. (JAMS, JELLIES, CURED MEATS, BACON, HAM, SALAMI)
• COOLER OR FREEZER TEMPERATURES MAY SLOW THE GROWTH OF MOLDS BUT THEY DONT KILL THEM
• THROW OUT ALL MOLDY FOOD, UNLESS THE MOLD IS A NATURAL PART OF THE PRODUCT(SOME CHEESES)
• MOST BACTERIA ARE CONTROLLED BY KEEPING FOOD OUT OF THE TEMPERATURE DANGER ZONE
• IF CONDITIONS ARE RIGHT BACTERIA WILL GROW RAPIDLY
• SOME BACTERIA CAN CHANGE INTO SPORES TO KEEP FROM DYING WHEN THEY DONT HAVE ENOUGH FOOD. THEY CAN CHANGE BACK AND GROW AGAIN WHEN THEY HAVE BEEN TIME AND TEMPERATURE ABUSED
• SOME BACTERIA MAKE TOXINS IN FOOD AS THEY GROW AND DIE. PEOPLE WHO EAT THE TOXINS CAN BECOME SICK. COOKING MAY NOT DESTROY THESE TOXINS
• CHEMICAL- FOODSERVICE CHEMICALS CAN CONTAMINATE FOOD IF THEY ARE USED INCORRECTLY
• CLEANERS AND SANITIZERS
• TOXIC METALS
• PHYSICAL- FOREIGN OBJECTS LIKE HAIR, DIRT, BANDAGES, STAPLES, OR BROKEN GLASS
• FINGERNAILS
• PURCHASING FOOD FROM UNSAFE SOURCES
• FAILING TO COOK FOOD ADEQUATELY
• HOLDING FOOD AT INCORRECT TEMPERATURES
• USING CONTAMINATED EQUIPMENT
• CROSS-CONTAMINATION
• PRACTICING POOR PERSONAL HYGIENE
• PURCHASE FROM REPUTABLE SUPPLIER
• CHECK FOOD TEMPERATURES WHEN RECEIVING PRODUCT
• COLD FOOD- 41F OR LOWER
• HOT FOOD- 135F OR HIGHER
• FROZEN- FOODS MUST BE FROZEN
• TEMPERATURE DANGER ZONE 41F-135F
• COLD FOOD 41F OR BELOW
• COOK FOOD TO PROPER INTERNAL TEMPERATURE
• HOLD HOT FOOD ABOVE 135F
• COOL FOOD TO 70F IN 2 HOURS AND TO 41F IN 4 MORE HOURS
• REHEAT TO 165F IN LESS THAN 2 HOURS
• FOOD FROM SOMEONES TABLE
• SWOLLEN, LEAKY, RUSTY OR SEVERELY DENTED FOOD CONTAINERS
• UNPASTEURIZED DAIRY PRODUCTS
• HOME CANNED FOOD OF ANY KIND
• JARS WITH A LOOSE CAP OR BULGING SAFETY SEAL MISSING SAFETY SEAL, CRACKED OR CHIPPED JAR, UNUSUAL PRODUCT SEPERATION OR DISCOLORATION
• POTENTIALLY HAZARDOUS FOODS THAT WERE NOT STORED PROPERLY (BELOW 40F OR ABOVE 140F)
• SELL BY THIS ONLY REFERS TO THE PURCHASE DATE, IF KEPT AT PROPER STORAGE TEMPERATURES, IT SHOULD BE SAFE TO EAT FOR A REASONABLE LENGTH OF TIME
• BEST IF USED BY THIS IS FOR QUALITY OR TASTE, NOT A SAFETY DATE
• USE BY THIS IS THE LAST RECOMMENDED DATE FOR USE. IT IS BASED ON PROPER HANDLING AND STORAGE UP UNTIL THAT DATE
• SAFETY AFTER DATE EXPIRES COOKING AND/OR FREEZING AN ITEM BY THE USE BY DATE CAN EXTEND THE EXPIRATION DATE EXPIRATION DATE SIGNIFICANTLY
• ALWAYS PLACE COOKED (RTE) FOODS ABOVE RAW PRODUCT
• READY TO EAT FOOD
• BEEF, PORK, VEAL, OR LAMB
• ANY GROUND MEATS
• ANY STUFFED MEATS AND POULTRY
• PREPARED (READY-TO-EAT) POTENTIALLY HAZARDOUS FOODS MUST BE DATED AND USED WITHIN 7 DAYS OF PREPARATION AND OPENING.
• WHEN IN DOUBT, THROW IT OUT!!!!!
• CLEANING IS THE PHYSICAL REMOVAL OF DEBRIS FROM A WORK SURFACE
• SANITIZING IS THE REMOVAL OF HARMFUL MICROORGANISMS, THROUGH THE USE OF HOT WATER OR CHEMICALS
• AREAS THAT COME IN CONTACT WITH FOOD MUST BE CLEANED AND SANITIZED
• ALL FOOD CONTACT SURFACES MUST BE WASHED, RINSED, AND SANITIZED
• AFTER EACH USE
• WHEN YOU BEGIN WORKING WITH ANOTHER TYPE OF FOOD
• ANY TIME YOU ARE INTERRUPTED DURING A TASK AND THE TOOLS OR ITEMS YOU ARE WORKING WITH MAY HAVE BEEN CONTAMINATED
• AFTER 4 HOUR INTERVALS IF THE ITEMS ARE IN CONSTANT USE
• KEEP CLOTHS USED FOR WIPING SURFACES THAT HAVE COME IN CONTACT WITH RAW MEAT, FISH ,OR POULTRY SEPARATE FROM OTHER CLEANING CLOTHS
• AIR-DRY ALL PARTS, THEN REASSEMBLE ACCORDING TO DIRECTIONS. TIGHTEN ALL PARTS AND GAURDS. TEST EQUIPMENT, THEN TURN OFF
• RESANITIZE FOOD-CONTACT SURFACES HANDLED WHEN PUTTING UNIT BACK TOGETHER BY WIPING WITH A CLOTH THAT HAS BEEN SUBMERGED IN SANITIZING SOLUTION
• CLEANING IS MUCH EASIER WHEN YOU HAVE THE RIGHT CLEANING TOOLS. HOWEVER EVEN CLEANING TOOLS CAN CONTAMINATE SURFACES IF NOT HANDLED CAREFULLY
• YOU MUST TRAIN YOUR EMPLOYEES TO WASH THEIR HANDS PROPERLY AND MAKE SURE THEY HAVE PROPER HANDWASHING STATIONS AND SUPPLIES
• PROPER HANDWASHING IS THE EASIEST WAY TO PREVENT FOODBORNE ILLNESS
• 1. USE WARM WATER (110 F) TO MOISTEN HANDS
• 2. APPLY SOAP
• 3. RUB HANDS TOGETHER FOR 2O SECONDS
• 4. RINSE THOROUGHLY
• 5. DRY, WITH SINGLE USE TOWEL
• ALWAYS WASH AFTER USING RESTROOM
• HANDLING RAW FOOD
• TOUCHING YOUR HAIR, FACE, OR BODY
• SNEEZING OR COUGHING
• SMOKING, CHEWING TOBACCO OR GUM
• EATING OR DRINKING
• TAKING OUT THE TRASH
• TOUCHING ANYTHING THAT COULD CONTAMINATE HANDS
• PERSONAL HYGIENE MAY BE A SENSITIVE SUBJECT, BUT IT IS VITAL TO FOOD SAFETY. ILLNESS CAN BE SPREAD BY ALMOST EVERY PART OF THE BODY.
• EMPLOYEES SHOULD
• WASH THEIR HAIR AND BATHE DAILY
• WEAR CLEAN CLOTHING ON THE JOB. WORK CLOTHES SHOULD BE WORN ONLY ON THE JOB AND NOT FOR PERSONAL USE
• WEAR COMFORTABLE CLOSED TOED SHOES
• WEAR HAIR RESTRAINTS
• NEVER WEAR JEWELRY, RINGS, NECKLACES, BRACELETS SHOULD NOT BE WORN WHILE PREPARING FOOD
• YOU MUST ENCOURAGE YOUR FOODHANDLERS TO REPORT ANY HEALTH PROBLEMS BEFORE THEY COME TO WORK
• THEY SHOULD ALSO LET YOU KNOW RIGHT AWAY IF THEY GET SICK WHILE WORKING
• UPSET STOMACH, NAUSEA, OR VOMITING
• SORE THROAT OR SINUS INFECTION
• COUGHING OR SNEEZING
• FOLLOW YOUR OPERATIONS PROCEDURES FOR GOOD PERSONAL HYGIENE. SET A GOOD EXAMPLE FOR EMPLOYEES TO FOLLOW. TREAT ALL YOUR EMPLOYEES THE SAME. MAKE SURE EVERYONE STICKS TO THE RULES!!
• POOR MAINTENANCE CAN CAUSE FOOD SAFETY PROBLEMS IN YOUR OPERATION
• CLEAN THE FACILITY ON A REGULAR BASIS
• ENSURE THAT ALL BUILDING SYSTEMS WORK AND ARE CHECKED REGULARLY
• MAKE SURE BUILDING IS SOUND. THERE SHOULD BE NO LEAKS, HOLES, OR CRACKS IN THE FLOOR, FOUNDATION, CEILINGS, OR WINDOWS
• CONTROL PESTS
• MAINTAIN THE OUTSIDE OF THE BUILDING AND PROPERTY
• USE A CERTIFIED PCO
• PESTS, SUCH AS INSECTS AND RODENTS, ARE SERIOUS HAZARDS TO FOODSERVICE OPERATIONS. PESTS DAMAGE FOOD, SUPPLIES, AND FACILITIES, BUT THEIR GREATEST THREAT IS THAT THEY SPREAD DISEASES, INCLUDING FOODBORNE ILLNESSES
• ROACHES MAY LIVE AND BREED ALMOST ANYWHERE DARK, WARM, MOIST AND HARD TO CLEAN
• STRONG OILY ODOR
• FECES, WHICH LOOKS LIKE LARGE GRAINS OF PEPPER
• EGG CASES WHICH MAY BE BROWN, DARK BROWN, DARK RED OR BLACK CAPSULE SHAPED AND ½ INCH LONG
• RODENTS EAT AND RUIN FOOD AND DAMAGE PROPERTY. THEY CAN SPREAD DISEASE THROUGH THEIR WASTE AND BY TOUCHING FOOD OR FOOD-CONTACT SURFACES
• FRESH DROPPINGS ARE SHINY AND BLACK, OLDER DROPPINGS ARE GREY
• RATS GNAW TO REACH FOOD AND TO KEEP THEIR TEETH WORN DOWN. RATS CAN EAT THROUGH PIPES AND HARDENED CONCRETE AS WELL AS SACKS, WOOD, AND CARDBOARD
• 1.HOW MANY PEOPLE DOES IT TAKE TO BE CONSIDERED A FOODBORNE ILLNESS?
• 2. NAME 2 CHALLENGES TO FOOD SAFETY?
• 3. NAME 3 TYPES OF HAZZARDS TO FOOD SAFETY
• 4. WHAT TEMPERATURES SHOULD HOT AND COLD FOOD BE KEPT?
• 5. WOULD A RUSTY, DENTED CAN BE CONSIDERED SAFE?
• 6. WOULD RAW CHICKEN BE PLACED ON THE TOP SHELF IN YOUR REFRIDGERATOR?
• 7. FINISH THIS PHRASE, WHEN IN DOUBT,------------- ----------
• 8. ARE CLEANING AND SANITIZING THE SAME THING?
• 9.WHAT IS THE EASIEST WAY TO PREVENT FOODBORNE ILLNESS?
• 10. WHEN SHOULD YOU WASH YOUR HANDS?
• WAS THIS PRESENTATION INFORMATIVE?

PowerShow.com is a leading presentation sharing website. It has millions of presentations already uploaded and available with 1,000s more being uploaded by its users every day. Whatever your area of interest, here you’ll be able to find and view presentations you’ll love and possibly download. And, best of all, it is completely free and easy to use.

You might even have a presentation you’d like to share with others. If so, just upload it to PowerShow.com. We’ll convert it to an HTML5 slideshow that includes all the media types you’ve already added: audio, video, music, pictures, animations and transition effects. Then you can share it with your target audience as well as PowerShow.com’s millions of monthly visitors. And, again, it’s all free.

About the Developers

PowerShow.com is brought to you by  CrystalGraphics , the award-winning developer and market-leading publisher of rich-media enhancement products for presentations. Our product offerings include millions of PowerPoint templates, diagrams, animated 3D characters and more.

House Oversight Committee to Hold Hearing With FDA Commissioner

Image credit: Laura Musikanski via Pexels

The U.S. House of Representatives’ Committee on Oversight and Accountability will hold a hearing on April 11, 2024 to investigate the U.S. Food and Drug Administration ’s (FDA) response to several issues, including the infant formula crisis, food safety regulation, facility inspections, and other topics. FDA Commissioner Robert M. Califf, M.D. is being called to testify at the hearing.

The Oversight Committee points to several recent crises within FDA’s purview as the impetus for the investigations and hearing. According to Oversight Committee Chairman James Comer (R-Kentucky), the Committee has identified how dysfunction at FDA could be leading to the occurrence of preventable crises. The Committee intends to hold Commissioner Califf accountable for FDA’s actions to address ongoing crises, how the agency is conducting inspections to prevent nationwide crises in the future, and how FDA intends to ensure it is protecting American consumers. Subcommittee Chairwoman McClain has been at the forefront of the Oversight Committee’s efforts to bring transparency to the FDA.

The hearing will be livestreamed on www.oversight.house.gov at 1:00 P.M. ET on Thursday, April 11, 2024.

Share This Story

Restricted Content

You must have JavaScript enabled to enjoy a limited number of articles over the next 30 days.

Related Articles

Statement from Acting FDA Commissioner Ned Sharpless, M.D., and Deputy Commissioner Frank Yiannas calling on all sectors of the papaya industry to improve practices to better protect consumers

Indian Health Minister Mute on Food Safety in Talks with FDA Commissioner

Q&A with FDA's New Deputy Commissioner Dr. Stephen Ostroff

Get our emagazine delivered directly to your inbox, stay in the know on the latest science-based solutions for food safety..

Copyright ©2024. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing