Amuse Bouche:Last year you learned about food-borne illnesses and food safety. What practice     do you think are most im...
Announcements:• Congratulations to our new FCCLA Officers!!!• Tardy Reminders/Procedures• Please have supplies with you ea...
Transition     K-W-L           What IWhat I                 What I         would likeknow                  learned        ...
Objectives:Student will be able to:•Recall important informationrelated to sanitation.•Identify key terms in foodsafety.
3rd/4th        Year + Students: Set up Dining Room for 100 guests/ 6 chairs per table One rectangular table for beverage...
Think-Pair-Share: Who is  responsible for the safety of  food in the food service  industry?
Regulatory Agencies             defendingfoodsafety.com
Video: New Federal Guidelines    View:           for Food Safety        http://www.eggsafety.org/mediacenter/videos      ...
What is HACCP?
HACCP Terms                        HACCP – (Hazard Analysis Critical                         Control Point) a systematic ...
www.abc-safetytraining.co.uk/haccp.htmHACCP Terms (cont.)Critical Control Point:(CCP’s) -A stepin the flow of food where...
Example of Critical Control         Points Seafood: Fishing Boat- Raw Material-   Processing- Shipment- Safe Food
Example HACCP Plan:
Introducing:FAT TOM Guidelines on how to keep food safe: F = Food     T = Time A = Acidity  O = OxygenT = Temperature M = ...
Protecting the Food Supplyhttp://www.fda.gov/AboutFDA/Transparency/Basics/ucm206201.htmAccording to this video, what is th...
What  Hazards  could  occur???•Spoilage•Contamination•Food-borneIllnesses
SIGNS OF SPOILAGE OR   CONTAMINATION
Signs of Spoilage or  Contamination
Signs of Spoilage or  Contamination
Signs of Spoilage or  Contamination
What tips are provided foravoiding food poisoning?
What do the Colors Mean?Red Cutting Board- Red MeatsYellow- PoultryBlue- RTEWhite- DairyTan- SeafoodGreen- Produce (...
Number 1 cause of Foodborne               Illness:               NorovirusCloses more facilities than any microorganism i...
COST OF A TYPICAL NOROVIRUS          OUTBREAK   (U. S DOLLARS – 2007)
Norovirus and Foods          Produce/ salads and          shellfish are the foods          most commonly          associat...
Norovirus No long term immunity Susceptibility related to  blood group Transmitted by  aerosolized vomit and  feces On...
NorovirusCan survive up to 4 weeks on surfaces like stainless steelFood handlers are believed to be the major source of ...
OTHER ―POPULAR‖ FOOD-  BORNE ILLNESSES:•   Campylobacter (poultry)•   Salmonella (poultry, beef, pork)•   E.Coli (beef)
PLAY!          ORPASS…   Foodborne Illnesses List three symptoms of  foodborne illnesses.
Pathogens Often Transmitted by FoodContaminated by Infected Employees    Signs of Foodborne Illness1. Hepatitis A virus   ...
5 PRACTICES OF GOOD PERSONAL       HYGIENE AND HEALTHFULNESS1. Hygienic Hand Practices                                    ...
Cross-ContaminationCross-contamination is the physicalmovement or transfer of harmful bacteriafrom one person, object or p...
Write on   your SlatesName a situation that couldlead to cross contamination.
When Handling Potentially Hazardous                  Foods:• Wash hands between tasks• Clean & Sanitize or change cutting ...
WHEN STORING POTENTIALLY HAZARDOUS              FOODS: RTE & cooked food on top Keep raw food separate Store poultry/eg...
Receiving Foods:Check for Damage/LeakageCheck for freezer burnVerify temperature                                    htt...
4 Guidelines for keeping food            safe:  Clean—Wash hands and surfaces   often.  Separate—Dont cross-contaminate....
Clean Separate Cook   chill
Preparedness 101:            The Zombie            Apocalypsehttp://blogs.cdc.gov/publichealthmatters/2011/05/pr         e...
Write on      your SlatesHow do you know if your facility has pest or insect infestation or habitation?
Signs of InsectsLarvaDroppingsOdorsSightings of insects
Signs of RodentsDroppingsNestingSightingsDamage
Review: 3 Compartment SinkWhat do you do before?What are the compartments for?
Which Is Correct?      (hold up # of fingers)1. Ice scoop stays in the   machine.2. Ice scoop is put in/on   storage conta...
Sanitation Hot Spots• Ice Machine• Fridge• Freezer• Handwashing sink• Prep Sink• 3 Compartment Sink• Dish Station
8 ½ X 11Colorful & creativeCorrect & useful information is includedDue Monday, August 20th***The BEST poster for your...
According to this video, what  steps should you take to     keep lunches safe?
Closure: K-W-L           What IWhat I                 What I         would likeknow                  learned          to l...
Aug 14 safety and sanitation overview new
Upcoming SlideShare
Loading in …5
×

Aug 14 safety and sanitation overview new

915 views
697 views

Published on

Published in: Education, Technology, Business
0 Comments
2 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
915
On SlideShare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
35
Comments
0
Likes
2
Embeds 0
No embeds

No notes for slide
  • 17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson
  • 3. Think-pair-shareteacher presents a questionteacher gives wait time for student to form answerteacher instructs students to share their answer with a partnerteacher calls on non-volunteers to share with the class
  • 5. Pass or Playteacher poses a question and gives wait timeteacher calls on a student and asks them “pass or play?”student says “play” if they wish to answer the question or “pass to__________” if they want to pass to a specific classmateteacher provides feedback
  • 2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students
  • http://culinaryarts.about.com/od/safetysanitation/a/baglunchsafety.htmhttp://www.foodsafety.gov/blog/school_lunch.html
  • 2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students
  • 1. Hand signals:thumbs up or thumbs down to indicate agreement or disagreementuse fingers to indicate a number selection such as “Which is the correct solution one, two or three?”teacher gives feedback to the students
  • 17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson
  • Aug 14 safety and sanitation overview new

    1. 1. Amuse Bouche:Last year you learned about food-borne illnesses and food safety. What practice do you think are most important for keeping food safe? Write responses on your slate. Be prepared to share your responses
    2. 2. Announcements:• Congratulations to our new FCCLA Officers!!!• Tardy Reminders/Procedures• Please have supplies with you each day (binder, paper, water bottle, something to write with)• Thursday will be our first day in the kitchen- please review the required lab dress code and plan accordingly!• Procedures and Reminders for first catering event (Thursday, August 16th)• First FCCLA Meeting- Mark Your Calendar!
    3. 3. Transition K-W-L What IWhat I What I would likeknow learned to learn 4
    4. 4. Objectives:Student will be able to:•Recall important informationrelated to sanitation.•Identify key terms in foodsafety.
    5. 5. 3rd/4th Year + Students: Set up Dining Room for 100 guests/ 6 chairs per table One rectangular table for beverages; 2 for food (Set up on East Side of Dining Room) Registration Table (Rectangular)
    6. 6. Think-Pair-Share: Who is responsible for the safety of food in the food service industry?
    7. 7. Regulatory Agencies defendingfoodsafety.com
    8. 8. Video: New Federal Guidelines View: for Food Safety http://www.eggsafety.org/mediacenter/videos /67-new-federal-guidelines-for-food-safety What regulatory agencies are mentioned in this video clip? How do the new guidelines protect consumers?8/16/2012 9
    9. 9. What is HACCP?
    10. 10. HACCP Terms HACCP – (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards. Flow of Food - the actual movement ofwww.intelihealth.com/ food through a kitchen from the point it is received (delivered) to the time it is disposed
    11. 11. www.abc-safetytraining.co.uk/haccp.htmHACCP Terms (cont.)Critical Control Point:(CCP’s) -A stepin the flow of food where contamination can be prevented or eliminated.Critical Control Limit – the minimum criteria that must be met at each Critical Control Point throughout the flow of food.Temperature Danger Zone – 41⁰F to 135⁰F
    12. 12. Example of Critical Control Points Seafood: Fishing Boat- Raw Material- Processing- Shipment- Safe Food
    13. 13. Example HACCP Plan:
    14. 14. Introducing:FAT TOM Guidelines on how to keep food safe: F = Food T = Time A = Acidity O = OxygenT = Temperature M = Moisture
    15. 15. Protecting the Food Supplyhttp://www.fda.gov/AboutFDA/Transparency/Basics/ucm206201.htmAccording to this video, what is the the new emphasis ofthe Office of Food Supply?
    16. 16. What Hazards could occur???•Spoilage•Contamination•Food-borneIllnesses
    17. 17. SIGNS OF SPOILAGE OR CONTAMINATION
    18. 18. Signs of Spoilage or Contamination
    19. 19. Signs of Spoilage or Contamination
    20. 20. Signs of Spoilage or Contamination
    21. 21. What tips are provided foravoiding food poisoning?
    22. 22. What do the Colors Mean?Red Cutting Board- Red MeatsYellow- PoultryBlue- RTEWhite- DairyTan- SeafoodGreen- Produce (Fruit or Veggies)
    23. 23. Number 1 cause of Foodborne Illness: NorovirusCloses more facilities than any microorganism in the World Restaurants Schools Hotels Casinos Hospitals Nursing homes
    24. 24. COST OF A TYPICAL NOROVIRUS OUTBREAK (U. S DOLLARS – 2007)
    25. 25. Norovirus and Foods Produce/ salads and shellfish are the foods most commonly associated with Norovirus
    26. 26. Norovirus No long term immunity Susceptibility related to blood group Transmitted by aerosolized vomit and feces Only infects humans
    27. 27. NorovirusCan survive up to 4 weeks on surfaces like stainless steelFood handlers are believed to be the major source of contamination50% of produce pickers in Mexico have norovirus on there hands – most pickers now use gloves Why is this important to know???
    28. 28. OTHER ―POPULAR‖ FOOD- BORNE ILLNESSES:• Campylobacter (poultry)• Salmonella (poultry, beef, pork)• E.Coli (beef)
    29. 29. PLAY! ORPASS… Foodborne Illnesses List three symptoms of foodborne illnesses.
    30. 30. Pathogens Often Transmitted by FoodContaminated by Infected Employees Signs of Foodborne Illness1. Hepatitis A virus Fever, jaundice2. Salmonella typhi Fever Diarrhea, fever,3. Shigella species vomiting Vomiting, diarrhea,4. Noroviruses abdominal cramps, nausea5. Staphylococcus Diarrhea, vomiting6. Streptococcus Fever, sore throat
    31. 31. 5 PRACTICES OF GOOD PERSONAL HYGIENE AND HEALTHFULNESS1. Hygienic Hand Practices http://www.flickr.com/photos/arlingt onva/4314530838/2. Maintain Personal Cleanliness http://www.flickr.com/photos/ minnellium/4214127988/3. Wear clean and appropriate uniforms4. Maintain Good Health5. Report Illness http://www.flickr.com/photos/mikebaird/32396 27157/ http://www.flickr.com/photos/spcbrass/369210589/
    32. 32. Cross-ContaminationCross-contamination is the physicalmovement or transfer of harmful bacteriafrom one person, object or place toanother. http://ucanr.org/sites/foodsafety/
    33. 33. Write on your SlatesName a situation that couldlead to cross contamination.
    34. 34. When Handling Potentially Hazardous Foods:• Wash hands between tasks• Clean & Sanitize or change cutting boards/knives/equipment between tasks• Clean & Sanitize work area between tasks• Gloves for RTE foods http://chargerchant.wordpress.com/2010/11/page/9/
    35. 35. WHEN STORING POTENTIALLY HAZARDOUS FOODS: RTE & cooked food on top Keep raw food separate Store poultry/eggs on the bottom Mark everything clearly http://ucanr.org/sites/foodsafety/
    36. 36. Receiving Foods:Check for Damage/LeakageCheck for freezer burnVerify temperature http://www.startacateringbusiness.co.ukStore immediately in proper area(dry, fridge, frozen, etc.)
    37. 37. 4 Guidelines for keeping food safe: Clean—Wash hands and surfaces often. Separate—Dont cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly. http://www.foodsafety.gov/
    38. 38. Clean Separate Cook chill
    39. 39. Preparedness 101: The Zombie Apocalypsehttp://blogs.cdc.gov/publichealthmatters/2011/05/pr eparedness-101-zombie-apocalypse/
    40. 40. Write on your SlatesHow do you know if your facility has pest or insect infestation or habitation?
    41. 41. Signs of InsectsLarvaDroppingsOdorsSightings of insects
    42. 42. Signs of RodentsDroppingsNestingSightingsDamage
    43. 43. Review: 3 Compartment SinkWhat do you do before?What are the compartments for?
    44. 44. Which Is Correct? (hold up # of fingers)1. Ice scoop stays in the machine.2. Ice scoop is put in/on storage container.3. Ice scoop is left on counter.
    45. 45. Sanitation Hot Spots• Ice Machine• Fridge• Freezer• Handwashing sink• Prep Sink• 3 Compartment Sink• Dish Station
    46. 46. 8 ½ X 11Colorful & creativeCorrect & useful information is includedDue Monday, August 20th***The BEST poster for your topic will be laminated and displayed***
    47. 47. According to this video, what steps should you take to keep lunches safe?
    48. 48. Closure: K-W-L What IWhat I What I would likeknow learned to learn 49

    ×