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FOOD SERVICE MANAGEMENT
FOOD SAFETY

TITIS SARI KUSUMA
09/03/2014

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1(2013/2014)

1
FOOD SERVICE
MANAGER

09/03/2014

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1(2013/2014)

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SANITATION
• the application of a science to provide
wholesome food processed, prepared,
merchandised, and sold in a clean...
Effective sanitation

refers to

all the procedures
that help accomplish
these goals
09/03/2014

Disampaikan pada perkulia...
Major food safety incidents have
common characteristics and include
biological, chemical, or physical

hazards. They occur...
REGULATION OF SANITATION
•
•
•
•

Food and Drug Administration Regulations
Good Manufacturing Practices
U.S. Department of...
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What is ‘safe’ food?
For consumers:

Zero risk/hazard
For manufacturers:

Acceptable risk/hazard
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Disampaikan p...
Food safety experts agree…

Zero risk is not
feasible.

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However…

The risk of food
poisoning could
be reduced from
farm to fork.
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1(20...
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FOOD SAFETY

Assurance that food will not cause

harm to the consumer when it is
prepared and / or eaten according to

its...
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Potential hazards to food
safety
Physical
Chemical

Biological

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...
Physical Hazards
•

Hair

•

Dirt

•

Metal staples

•

Broken glass

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1(2013/...
Chemical Hazards
•

Pesticides

•

Food additives

•

Cleaning supplies

•

Toxic metals

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Biological Hazards
• Bacteria
• Viruses
• Parasites

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Bacteria

Bacteria are causative
agents of foodborne illness
in cases that require
hospitalization.
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Disampaika...
Pathogens are ubiquitous
–Intestinal tracts of normal, healthy
animals
–Soil and vegetation
–Animal wastes
09/03/2014

Dis...
Pathogens are ubiquitous
–Human skin surfaces and nasal
passages
–Water supplies contaminated with
feces
–Coastal waters
0...
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FOOD BORNE ILLNESS
• an outbreak of foodborne illness is an incident
where two or more people experience the
same illness ...
FOOD BORNE INFECTION
• Invasion of and multiplication within the body
by
–
–
–
–
–
–
–
–
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Salmonella
Campylobac...
FOOD BORNE INTOXICATION
• Intoxication due to toxin produced in the
food
– B. Cereus
– C. Botulinum
– S. Aureus
– Mycotoxi...
POTENTIALLY HAZARDOUS FOODS
(PHF)

a food that requires
time/temperature control for safety

(TCS) to limit pathogenic
mic...
Potentially Hazardous Foods

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Potentially Hazardous Foods

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Causes of Allergen
Contamination
• cross-contamination through inadequate cleaning
of equipment used for the manufacture o...
ALLERGENS
• FOOD ALLERGY AND ANAPHYLAXIS NETWORK
(FAAN)
– UP TO 200 DEATHS/YEAR

• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– ...
Components of allergen control
•
•
•
•
•
•
•
•
•
•
•

Employee education
Supplier monitoring
Control steps
Cleaning
Raw ma...
ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen
cross-contamination
• all personnel sho...
ALLERGEN MANAGEMENT
• conduct an allergen risk assessment as part of or in addition to the
HACCP Program
• clean between r...
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TRANSFER OF CONTAMINATION

• Transmission of the causative agent from the
environment in which the food is produced,
proce...
CONTAMINATION OF FOODS
•
•
•
•

DAIRY PRODUCTS
RED MEAT PRODUCTS
POULTRY PRODUCTS
SEAFOOD PRODUCTS

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Disampaika...
OTHER CONTAMINATION
SOURCES
•
•
•
•
•

Equipment
Employees
Air and Water
Sewage
Insects and Rodents

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Disampaik...
PROTECTION AGAINST
CONTAMINATION
• The Environment
• Storage
• Litter and Garbage

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Disampaikan pada perkuliaha...
How food becomes unsafe

• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at imprope...
How food becomes unsafe

• Using contaminated equipment
• Poor personal hygiene

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CLEANING

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CLEANING

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CLEANING

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CLEANING

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KNOWS THE...

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PRE REQUISITE PROGRAMS
• In order for your food safety management
system to be effective, you should first
develop and imp...
PRE REQUISITE PROGRAMS

Regulation

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Food safety systems
• Good Agricultural
Practices (GAP)
• Good Manufacturing/
Hygienic Practices
(GMP/GHP)
• Hazard Analys...
Food safety systems

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How foodhandlers contaminate
food
• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose

• R...
How foodhandlers contaminate
food
• Touching a pimple or an open
sore
• Wearing dirty uniform
• Coughing or sneezing
• Spi...
Components of a good
personal hygiene program
• Maintaining personal
cleanliness

• Proper work attire
• Following hygieni...
Proper handwashing
procedure

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1(2013/2014)

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Proper handwashing
procedure

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Acceptable handwashing station

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When to wash hands

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When to wash hands

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When to wash hands

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Hand care for food handlers


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
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Glove use

• Gloves must never
be used in place of

handwashing.

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1(2013/2014...
Change gloves…
– as soon as they
become soiled or torn
– before beginning a
different task
– at least every 4 h
during con...
Clean and sanitize
equipment

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1(2013/2014)

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Avoiding cross
contamination
• Use one cutting board
for fresh produce and
a separate board for
meats, fish and

poultry.
...
Set criteria for acceptance of
raw and cooked ingredients
Accept

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Reject

Disampaikan pada perkuliahan FSM
1(2...
Set criteria for acceptance of
raw and cooked ingredients
Accept

09/03/2014

Reject

Disampaikan pada perkuliahan FSM
1(2...
Safe food handlers?

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Cool foods safely
1

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2

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Cool foods safely
3

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4

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Storing food safely
• Potentially hazardous,

ready-to-eat foods
prepared in-house can

be stored at a
maximum of 7 days a...
Thaw frozen foods safely
1

2

3

4

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Breading foods
• Never use breading
for more than one
product.

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...
Cook foods to proper
temperature
• Poultry
– 74ºC
• Ground Meats
– 68ºC
• Pork, Beef, Lamb
– 63ºC
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Disampaikan ...
Cook foods to proper
temperature

• Fish
– 63-74ºC
• Leftovers
– 74ºC

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1(2013...
Holding foods safely

Cold-Holding
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Hot-Holding

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Holding foods safely
• In the absence of
proper heat- cold
holding, discard
foods 4 hours after
display.

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Disa...
Serving foods safely

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The future…

Safe food
is a moving target…
The problem is never solved
completely because change is
constant…
09/03/2014

...
In the mean time…

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Transcript of "Food service management "

  1. 1. FOOD SERVICE MANAGEMENT FOOD SAFETY TITIS SARI KUSUMA 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 1
  2. 2. FOOD SERVICE MANAGER 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 2
  3. 3. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 3
  4. 4. SANITATION • the application of a science to provide wholesome food processed, prepared, merchandised, and sold in a clean environment by healthy workers; • to prevent contamination with microorganisms that cause foodborne illness; • and to minimize the proliferation of food spoilage microorganisms. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 4
  5. 5. Effective sanitation refers to all the procedures that help accomplish these goals 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 5
  6. 6. Major food safety incidents have common characteristics and include biological, chemical, or physical hazards. They occur throughout the food system and have occurred globally and often result from one or a combination of factors including: 09/03/2014 • contaminated raw materials • errors in transportation, processing, • preparation, handling, or storage packaging problems • food tampering/malicious contamination • mishandling • changes in formulation or processing • inadequate maintenance of equipment or facilities • addition of incorrect ingredient(s) Disampaikan pada perkuliahan FSM 1(2013/2014) 6
  7. 7. REGULATION OF SANITATION • • • • Food and Drug Administration Regulations Good Manufacturing Practices U.S. Department of Agriculture Regulations Environmental Regulations – Federal Water Pollution Control Act; Clean Air Act; Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA); and the Resource Conservation and Recovery Act. • Hazard Analysis Critical Control Points 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 7
  8. 8. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 8
  9. 9. What is ‘safe’ food? For consumers: Zero risk/hazard For manufacturers: Acceptable risk/hazard 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 9
  10. 10. Food safety experts agree… Zero risk is not feasible. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 10
  11. 11. However… The risk of food poisoning could be reduced from farm to fork. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 11
  12. 12. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 12
  13. 13. FOOD SAFETY Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 13
  14. 14. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 14
  15. 15. Potential hazards to food safety Physical Chemical Biological 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 15
  16. 16. Physical Hazards • Hair • Dirt • Metal staples • Broken glass 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 16
  17. 17. Chemical Hazards • Pesticides • Food additives • Cleaning supplies • Toxic metals 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 17
  18. 18. Biological Hazards • Bacteria • Viruses • Parasites 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 18
  19. 19. Bacteria Bacteria are causative agents of foodborne illness in cases that require hospitalization. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 19
  20. 20. Pathogens are ubiquitous –Intestinal tracts of normal, healthy animals –Soil and vegetation –Animal wastes 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 20
  21. 21. Pathogens are ubiquitous –Human skin surfaces and nasal passages –Water supplies contaminated with feces –Coastal waters 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 21
  22. 22. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 22
  23. 23. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 23
  24. 24. FOOD BORNE ILLNESS • an outbreak of foodborne illness is an incident where two or more people experience the same illness after eating the same food. • An outbreak is confirmed when laboratory analysis shows that a specific food is the source of the illness 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 24
  25. 25. FOOD BORNE INFECTION • Invasion of and multiplication within the body by – – – – – – – – 09/03/2014 Salmonella Campylobacter E. coli (certain strains) V. parahaemolyticus V. cholerae Y. enterocolitica A. hydrophila L. monocytogenes Disampaikan pada perkuliahan FSM 1(2013/2014) 25
  26. 26. FOOD BORNE INTOXICATION • Intoxication due to toxin produced in the food – B. Cereus – C. Botulinum – S. Aureus – Mycotoxin : Alfatoxin 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 26
  27. 27. POTENTIALLY HAZARDOUS FOODS (PHF) a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 27
  28. 28. Potentially Hazardous Foods 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 28
  29. 29. Potentially Hazardous Foods 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 29
  30. 30. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 30
  31. 31. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 31
  32. 32. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 32
  33. 33. Causes of Allergen Contamination • cross-contamination through inadequate cleaning of equipment used for the manufacture of nonallergen containing products produced after allergen-containing foods • changing of ingredients without an allergen assessment of the new materials • use of reworks • formulation errors • incorrect labeling 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 33
  34. 34. ALLERGENS • FOOD ALLERGY AND ANAPHYLAXIS NETWORK (FAAN) – UP TO 200 DEATHS/YEAR • 90% OF ALL ARE CAUSED BY “BIG EIGHT” – MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS, SOYBEANS, CRUSTACEANS • OTHER FOOD INGREDIENTS – SULFITES AND MSG 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 34
  35. 35. Components of allergen control • • • • • • • • • • • Employee education Supplier monitoring Control steps Cleaning Raw material storage Plant layout Color coding of utensils Incorporation of reworks Label review Documentation review of activities Evaluation of program effectiveness 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 35
  36. 36. ALLERGEN MANAGEMENT • adopt a “zero tolerance” protection program against allergen cross-contamination • all personnel should be trained in allergen management strategy • ensure that incoming ingredients are clearly labeled and that the labels are reviewed periodically to confirm that suppliers have not changed ingredients without notice • develop an allergen storage policy including a procedure for the cleanup of spills • design equipment to facilitate cleaning and the prevention of allergen harborage niches 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 36
  37. 37. ALLERGEN MANAGEMENT • conduct an allergen risk assessment as part of or in addition to the HACCP Program • clean between rounds of allergen ingredients • adopt a comprehensive rework policy, including clear identification of workin- process materials and reworks • reject in-process materials or finished products suspected of crosscontamination • review labels before use and confirm that the correct labels are incorporated in the process • conduct internal audits or use a thirdparty auditor to assess the allergen management strategy • evaluate and track consumer complaints involving allergen issues and designate a trained person to respond to consumer inquiries regarding allergens 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 37
  38. 38. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 38
  39. 39. TRANSFER OF CONTAMINATION • Transmission of the causative agent from the environment in which the food is produced, processed, or prepared to the food itself. • A source and a reservoir of transmission for each agent. • Transmission of the agent from the source to a food. • Growth support of the microorganism through the food or host that has been contaminated. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 39
  40. 40. CONTAMINATION OF FOODS • • • • DAIRY PRODUCTS RED MEAT PRODUCTS POULTRY PRODUCTS SEAFOOD PRODUCTS 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 40
  41. 41. OTHER CONTAMINATION SOURCES • • • • • Equipment Employees Air and Water Sewage Insects and Rodents 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 41
  42. 42. PROTECTION AGAINST CONTAMINATION • The Environment • Storage • Litter and Garbage 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 42
  43. 43. How food becomes unsafe • Purchasing food from unsafe sources • Failing to cook food adequately • Holding food at improper temperatures 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 43
  44. 44. How food becomes unsafe • Using contaminated equipment • Poor personal hygiene 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 44
  45. 45. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 45
  46. 46. CLEANING 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 46
  47. 47. CLEANING 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 47
  48. 48. CLEANING 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 48
  49. 49. CLEANING 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 49
  50. 50. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 50
  51. 51. KNOWS THE... 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 51
  52. 52. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 52
  53. 53. PRE REQUISITE PROGRAMS • In order for your food safety management system to be effective, you should first develop and implement a strong foundation of procedures that address the basic operational and sanitation conditions within your operation. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 53
  54. 54. PRE REQUISITE PROGRAMS Regulation 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 54
  55. 55. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 55
  56. 56. Food safety systems • Good Agricultural Practices (GAP) • Good Manufacturing/ Hygienic Practices (GMP/GHP) • Hazard Analysis and Critical Control Points (HACCP) 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 56
  57. 57. Food safety systems 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 57
  58. 58. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 58
  59. 59. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 59
  60. 60. How foodhandlers contaminate food • Scratching the scalp • Running fingers through hair • Wiping or touching the nose • Rubbing an ear 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 60
  61. 61. How foodhandlers contaminate food • Touching a pimple or an open sore • Wearing dirty uniform • Coughing or sneezing • Spitting in the establishment 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 61
  62. 62. Components of a good personal hygiene program • Maintaining personal cleanliness • Proper work attire • Following hygienic hand practices 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 62
  63. 63. Proper handwashing procedure 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 63
  64. 64. Proper handwashing procedure 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 64
  65. 65. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 65
  66. 66. Acceptable handwashing station 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 66
  67. 67. When to wash hands 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 67
  68. 68. When to wash hands 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 68
  69. 69. When to wash hands 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 69
  70. 70. Hand care for food handlers  09/03/2014  Disampaikan pada perkuliahan FSM 1(2013/2014) 70
  71. 71. Glove use • Gloves must never be used in place of handwashing. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 71
  72. 72. Change gloves… – as soon as they become soiled or torn – before beginning a different task – at least every 4 h during continual use 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 72
  73. 73. Clean and sanitize equipment 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 73
  74. 74. Avoiding cross contamination • Use one cutting board for fresh produce and a separate board for meats, fish and poultry. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 74
  75. 75. Set criteria for acceptance of raw and cooked ingredients Accept 09/03/2014 Reject Disampaikan pada perkuliahan FSM 1(2013/2014) 75
  76. 76. Set criteria for acceptance of raw and cooked ingredients Accept 09/03/2014 Reject Disampaikan pada perkuliahan FSM 1(2013/2014) 76
  77. 77. Safe food handlers? 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 77
  78. 78. Cool foods safely 1 09/03/2014 2 Disampaikan pada perkuliahan FSM 1(2013/2014) 78
  79. 79. Cool foods safely 3 09/03/2014 4 Disampaikan pada perkuliahan FSM 1(2013/2014) 79
  80. 80. Storing food safely • Potentially hazardous, ready-to-eat foods prepared in-house can be stored at a maximum of 7 days at 4 C 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 80
  81. 81. Thaw frozen foods safely 1 2 3 4 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 81
  82. 82. Breading foods • Never use breading for more than one product. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 82
  83. 83. Cook foods to proper temperature • Poultry – 74ºC • Ground Meats – 68ºC • Pork, Beef, Lamb – 63ºC 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 83
  84. 84. Cook foods to proper temperature • Fish – 63-74ºC • Leftovers – 74ºC 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 84
  85. 85. Holding foods safely Cold-Holding 09/03/2014 Hot-Holding Disampaikan pada perkuliahan FSM 1(2013/2014) 85
  86. 86. Holding foods safely • In the absence of proper heat- cold holding, discard foods 4 hours after display. 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 86
  87. 87. Serving foods safely 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 87
  88. 88. The future… Safe food is a moving target… The problem is never solved completely because change is constant… 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 88
  89. 89. In the mean time… 09/03/2014 Disampaikan pada perkuliahan FSM 1(2013/2014) 89
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