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Foodborne Illness Disease carried or transmitted to people  by food Foodborne-Illness   Outbreak   Incident in which two o...
1 - 3
<ul><li>Infants and preschool-age children </li></ul><ul><li>Pregnant women </li></ul><ul><li>Elderly people </li></ul><ul...
Food Favoring The Rapid Growth  Of Microorganisms 1 - 6
Food Favoring The Rapid Growth  Of Microorganisms  (continued) 1 - 7
Factors That Can Cause Foodborne Illness <ul><li>Time-temperature abuse </li></ul><ul><li>Cross-contamination </li></ul><u...
<ul><li>Receive and store food quickly </li></ul><ul><li>Store food at the proper temperature </li></ul><ul><li>Minimize t...
<ul><li>Cook food to its required minimum internal temperature </li></ul><ul><li>Hold food at proper temperatures </li></u...
<ul><li>Wash hands frequently when working   with raw food </li></ul><ul><li>Don’t allow raw food to touch or drip    onto...
<ul><li>Wash hands properly </li></ul><ul><li>Observe strict rules for eating,    drinking, and smoking </li></ul><ul><li>...
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Ch01

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Food Handlers Chapter 1

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

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Ch01

  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
  2. 3. 1 - 3
  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
  4. 5. Food Favoring The Rapid Growth Of Microorganisms 1 - 6
  5. 6. Food Favoring The Rapid Growth Of Microorganisms (continued) 1 - 7
  6. 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
  7. 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
  8. 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)
  9. 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
  10. 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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