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Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
Food Safety Overview August 14 2012
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Food Safety Overview August 14 2012

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  • 17. K-W-L teacher 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 subject teacher has students read, watch, listen teacher has students highlight, star, circle the questions that were answered teacher has students add to the list things that they learned from the lesson
  • 3. Think-pair-share teacher presents a question teacher gives wait time for student to form answer teacher instructs students to share their answer with a partner teacher calls on non-volunteers to share with the class
  • http://www.fightbac.org/curriculum-and-kids/curriculum-9-12
  • 5. Pass or Play teacher poses a question and gives wait time teacher 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 classmate teacher provides feedback
  • 2. Whiteboards/Slates student writes answer or solution to a question posed by the teacher teacher solicits all students to show at the same time teacher gives feedback to the students
  • http://culinaryarts.about.com/od/safetysanitation/a/baglunchsafety.htm http://www.foodsafety.gov/blog/school_lunch.html
  • 2. Whiteboards/Slates student writes answer or solution to a question posed by the teacher teacher solicits all students to show at the same time teacher gives feedback to the students
  • 1. Hand signals: thumbs up or thumbs down to indicate agreement or disagreement use 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-L teacher 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 subject teacher has students read, watch, listen teacher has students highlight, star, circle the questions that were answered teacher has students add to the list things that they learned from the lesson
  • Transcript

    • 1. Food Safety Review August 14 th
    • 2. Amuse Bouche:Last year you learned about food-borne illnesses and food safety. What practice do you think is most important for keeping food safe? Write responses on your slate. Be prepared to share your responses
    • 3. Announcements:• 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!
    • 4. Transition K-W-L What IWhat I What I would likeknow learned to learn 4
    • 5. Objectives:Student will be able to:•Recall important informationrelated to sanitation.•Identify key terms in foodsafety.
    • 6. Think-Pair-Share: Who is responsible for the safety of food in the food service industry?
    • 7. Regulatory Agencies 12 13/08/ 7 defendingfoodsafety.com
    • 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?08/13/12 8
    • 9. What is HACCP?
    • 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. 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. Example of Critical Control Points Seafood: Fishing Boat- Raw Material- Processing- Shipment- Safe Food
    • 13. Example HACCP Plan:
    • 14. Introducing:FAT TOM Guidelines on how to keep food safe: F = Food T = Time A = Acidity O = OxygenT = Temperature M = Moisture
    • 15. Protecting the Food Supplyhttp://www.fda.gov/AboutFDA/Transparency/Basics/ucm206201.htm
    • 16. What Hazards could occur???•Spoilage•Contamination•Food-borne Illnesses
    • 17. SIGNS OF SPOILAGE OR CONTAMINATION
    • 18. Signs of Spoilage or Contamination
    • 19. Signs of Spoilage or Contamination
    • 20. Signs of Spoilage or Contamination
    • 21. Number 1 cause of Foodborne Illness: Norovirus Closes more facilities than any microorganism in the World Restaurants Schools Hotels Casinos Hospitals Nursing homes
    • 22. COST OF A TYPICAL NOROVIRUS OUTBREAK (U. S DOLLARS – 2007)
    • 23. Norovirus and Foods Produce/ salads and shellfish are the foods most commonly associated with Norovirus
    • 24. Norovirus No long term immunity Susceptibility related to blood group Transmitted by aerosolized vomit and feces Only infects humans
    • 25. 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???
    • 26. OTHER “POPULAR” FOOD- BORNE ILLNESSES:• Campylobacter (poultry)• Salmonella (poultry, beef, pork)• E.Coli (beef)
    • 27. PLAY! ORPASS… Foodborne Illnesses List three symptoms of foodborne illnesses.
    • 28. 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
    • 29. 5 PRACTICES OF GOOD PERSONAL HYGIENE AND HEALTHFULNESS1. Hygienic Hand Practices http://www.flickr.com/photos/arling tonva/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/
    • 30. Write on your SlatesName a situation that couldlead to cross contamination.
    • 31. Cross-ContaminationCross-contamination is the physicalmovement or transfer of harmful bacteriafrom one person, object or place to another. http://ucanr.org/sites/foodsafety/
    • 32. 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/
    • 33. WHEN STORING POTENTIALLY HAZARDOUS FOODS: 0RTE & cooked food on top 0Keep raw food separate 0Store poultry/eggs on the bottom 0Mark everything clearly http://ucanr.org/sites/foodsafety/
    • 34. 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.)
    • 35. 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/
    • 36. Clean Separate Cook chill
    • 37. Preparedness 101: The Zombie Apocalypsehttp://blogs.cdc.gov/publichealthmatters/2011/05/pr eparedness-101-zombie-apocalypse/
    • 38. Write on your SlatesHow do you know if your facility has pest or insect infestation or habitation?
    • 39. Signs of InsectsLarvaDroppingsOdorsSightings of insects
    • 40. Signs of RodentsDroppingsNestingSightingsDamage
    • 41. Review: 3 Compartment SinkWhat do you do before?What are the compartments for?
    • 42. 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.
    • 43. Sanitation Hot Spots• Ice Machine• Fridge• Freezer• Handwashing sink• Prep Sink• 3 Compartment Sink• Dish Station
    • 44. ty & afe tion S ta S ani ter Po s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***
    • 45. Closure: K-W-L What IWhat I What I would likeknow learned to learn 45

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