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Ch01

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Food Handlers Chapter 1

Food Handlers Chapter 1

Published in: Education, Technology, Business
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  • plz could i get a copy

    ksa.ald@gmail.com

    thank you, :)
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  • 1-1 1• Providing Safe Food
  • Talking Points: Discuss the definitions of foodborne illness and foodborne-illness outbreak . Discuss a current foodborne illness news article. Solicit stories from participants regarding a foodborne illness they may have had. 1-2 1• Providing Safe Food
  • Talking Points: Refer participants to the illustration and review the costs of a foodborne illness to an establishment. Stress that a foodborne-illness outbreak can result in the closure of a business. 1-3 1• Providing Safe Food
  • Talking Points: Tell participants that the people identified in the slide are at high risk of contracting a foodborne illness and explain why. Young children have not built up adequate immune systems. Elderly people have weakened immune systems due to aging. People who have had major surgery or who have chronic illnesses have weakened immune systems. Explain that it is of particular concern when these groups consume potentially hazardous food or ingredients that are raw or have not been cooked to required minimum internal temperatures. 1-5 1• Providing Safe Food
  • Talking Points: Explain to participants that potentially hazardous food is typically moist, high in protein, and slightly acidic. Point out that this food is at risk for contamination due to methods used to produce and process it. Explain that it has been associated with foodborne-illness outbreaks. Ask participants to think about menu items in their own establishments and identify those that are potentially hazardous. 1-6 1• Providing Safe Food
  • Talking Points: Explain to participants that potentially hazardous food is typically moist, high in protein, and slightly acidic. Point out that this food is at risk for contamination due to methods used to produce and process it. Explain that it has been associated with foodborne-illness outbreaks. 1-7 1• Providing Safe Food
  • Talking Points: Tell participants that food has been time-temperature abused any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms. Tell participants that cross-contamination occurs when microorganisms are transferred from one surface or food to another. 1-9 1• Providing Safe Food
  • Talking Points: Discuss each of the key practices for preventing time-temperature abuse. Point out that most foodborne microorganisms cannot survive or reproduce outside of the temperature danger zone, the temperature range between 41˚F and 140˚F (5˚C and 60˚C). 1-10 1• Providing Safe Food
  • Talking Points: Discuss each of the key practices for preventing time-temperature abuse. 1-11 1• Providing Safe Food
  • Talking Points: Discuss each of the key practices for preventing cross-contamination. 1-12 1• Providing Safe Food
  • Talking Points: Explain to participants that ensuring good personal hygiene is the manager’s responsibility. Discuss the importance of proper training and of modeling good behavior. Ask participants to describe poor personal hygiene practices they have witnessed. Ask them to explain how they corrected the problem. 1-13 1• Providing Safe Food
  • Transcript

    • 1.  
    • 2. Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food 1 - 2
    • 3. 1 - 3
    • 4. <ul><li>Infants and preschool-age children </li></ul><ul><li>Pregnant women </li></ul><ul><li>Elderly people </li></ul><ul><li>People taking certain medications </li></ul><ul><li>People with weakened immune systems </li></ul>People At High Risk For Foodborne Illness 1 - 5
    • 5. Food Favoring The Rapid Growth Of Microorganisms 1 - 6
    • 6. Food Favoring The Rapid Growth Of Microorganisms (continued) 1 - 7
    • 7. Factors That Can Cause Foodborne Illness <ul><li>Time-temperature abuse </li></ul><ul><li>Cross-contamination </li></ul><ul><li>Poor personal hygiene </li></ul>1 - 9
    • 8. <ul><li>Receive and store food quickly </li></ul><ul><li>Store food at the proper temperature </li></ul><ul><li>Minimize time food spends in the temperature danger zone (TDZ) </li></ul>Preventing Time-Temperature Abuse 1 - 10
    • 9. <ul><li>Cook food to its required minimum internal temperature </li></ul><ul><li>Hold food at proper temperatures </li></ul><ul><li>Cool and reheat food properly </li></ul>1 - 11 Preventing Time-Temperature Abuse (continued)
    • 10. <ul><li>Wash hands frequently when working with raw food </li></ul><ul><li>Don’t allow raw food to touch or drip onto cooked or ready-to-eat food </li></ul><ul><li>Clean and sanitize food-contact surfaces between each use </li></ul><ul><li>Clean and sanitize cleaning cloths between each use </li></ul>Preventing Cross-Contamination 1 - 12
    • 11. <ul><li>Wash hands properly </li></ul><ul><li>Observe strict rules for eating, drinking, and smoking </li></ul><ul><li>Prevent ill employees from working </li></ul><ul><li>Maintain general personal cleanliness </li></ul>Preventing Poor Personal Hygiene 1 - 13

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