The document is a study guide for the ServSafe exam that covers key food safety principles and knowledge over 14 sections, including recognizing foodborne illness and how it can occur, defining high-risk populations, and explaining the main causes of unsafe food related to time/temperature abuse, cross-contamination, and poor personal hygiene. The guide emphasizes that foodservice managers must understand food safety practices, train employees, and monitor compliance to prevent foodborne illness outbreaks.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Hygiene and food safety are the basic requirement to run or start up a commercial kitchen. In this PPT you will the dos and the donts of the hygiene management.
According to the rules of HACCP these rules are mandatory so be careful.
And be safe.
This presentation contains both veterinary and human health related food safety aspects - causes, preventions and informations with different laws regarding the same.
Chapter 16 food safety and hygiene.pptxOsmanHassan35
Food quality control in food industry is monitoring and verifying food product quality throughout the supply chain – from actual production and shipment to before consumption – through systematic procedures. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
- Participate in safe food handling practices
- Use hygienic practices for food safety
- It is essential that we maintain the following personal hygiene standards when working in food businesses. This will help prevent the spread of bacteria.
- Aims & Objectives
AIM: to improve the food safety knowledge & skills. OBJECTIVE: provide an understanding of
principles of food safety & how to apply knowledge to control
hazards & prevent food poisoning.
Clinical immunology is the study of diseases caused by disorders of the immune system (failure, aberrant action, and malignant growth of the cellular elements of the system). It also involves diseases of other systems, where immune reactions play a part in the pathology and clinical features.
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A Strategic Approach: GenAI in EducationPeter Windle
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This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
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Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
4. Section Goals
• Recognize the • Understand and list the
importance of food important foodborne
safety. illness prevention
• Be able to describe measures.
high-risk populations. • Define the term
• Understand and be able “foodborne illness
to enumerate how food outbreak”.
becomes unsafe.
5. Definitions
• Foodborne illness – an illness carried by or transmitted
through foods.
• Foodborne illness outbreak – two or more people
getting the same illness after eating the same food.
• CDC –The Center for Disease Control & Prevention: an
U.S. governmental agency charged with protecting health
and promoting quality of life through the prevention and
control of disease.
6. Definitions (continued)
• Contamination – The presence of a harmful substance in
food.
• Micro-organism – A living organism too small to be seen
without a microscope.
• Pathogen – A disease-causing micro-organism.
• Ready-to-eat food – Food that can/will be eaten without
further prep, washing, or cooking.
7. High-Risk Populations
Certain groups of people are at increased risk of
contracting foodborne illness. We call these “high-
risk populations”. High-risk populations do not have
immune systems capable of adequately defending
against foodborne illness; resulting in more serious
complications.
8. High-Risk Populations
• Elderly People – • Pregnant Women –
People’s immune Women’s immune
systems weaken with systems are
age. compromised during
• Infants & Preschool-age pregnancy.
children – Very young • Other Populations –
children have not yet People with cancer or
developed strong undergoing
immune systems. chemotherapy, people
with HIV/AIDS,
transplant recipients.
9. Hazards to Food Safety
To prevent foodborne illness, you must recognize the hazards that
make food unsafe. Unsafe food is usually the result of
contamination (the presence of harmful substances in food). These
hazards are divided into three categories.
• 1. Biological Hazards – Pathogens are the greatest threat to food
safety. They include: viruses, bacteria, parasites, and fungi.
• 2. Chemical Hazards – Foodservice chemicals and toxic metals can
contaminate food.
• 3. Physical Hazards – Foreign objects like dirt, hair, bandages, metal
shavings (from can-openers) and broken glass. Also, naturally
occurring objects like fruit pits and bones in fish filets are
considered physical hazards.
10. How Food Becomes Unsafe
• The CDC (Centers For Disease Control &
Prevention) has identified the five most
common risk factors that cause foodborne
illness:
– Purchasing food from unsafe sources.
– Failing to cook food adequately.
– Holding food at incorrect temperatures.
– Using contaminated equipment.
– Practicing poor personal hygiene.
11. How Food Becomes Unsafe
(continued)
Except for “purchasing food from unsafe
sources”, each cause listed is related to three
main factors. They are:
• Time & Temperature Abuse
• Cross-Contamination
• Poor Personal Hygiene
12. Time & Temperature Abuse
• Food has been time & temperature abused
when it has stayed too long at temperatures
that promote the growth of pathogens. This
can happen in several ways:
– Food is held or stored at incorrect temperatures.
– Food is not cooked or reheated enough to kill
pathogens.
– Food is not cooled the right way.
13. Cross-contamination
• Pathogens can be easily transferred from one
surface to another.
– Contaminated ingredients touch, drip into, or are
added to food that receives no further cooking.
– Ready-to-eat food touches contaminated
surfaces, equipment, or kitchen towels.
– A foodhandler touches contaminated food and
then touches ready-to-eat food
14. Poor Personal Hygiene
• Foodhandlers can contaminate food through
their actions.
– Failure to wash hands correctly (especially after
using the restroom).
– Coming to work sick.
– Coughing or sneezing on food.
– Touching or scratching a wound and then touching
food.
15. Important Prevention Measures
• Controlling time & temperature.
• Preventing cross-contamination.
• Practicing good personal hygiene.
• Purchasing food from approved, reputable
suppliers.
16. Foodservice Managers Must:
• Understand food safety practices.
• Train employees to follow these practices.
• Monitor employees to ensure compliance.
Hello and welcome to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
For the next several hours we will be covering the key principles and knowledge you’ll need to keep food safe in a foodservice operation and to successfully complete the required certification examination.The course will be divided into fourteen sections or chapters so that you can review the material at your convenience.Each section will begin with an outline of the learning goals for that section followed by some definitions necessary in understanding the material that will be covered.At the end of each section you will be given a chance to complete review questions to help you assess what you have learned and (if necessary) what areas you might need to spend more time reviewing.
We’ll begin with Providing Safe Food.Preventing foodborne illness is one of your most important tasks as a foodservice manager. This section will introduce you to the following basics for keeping food safe in an operation:
This first section will cover the following key knowledge.We’ll learn to Recognize the importance of food safety.We’ll Be able to describe the high-risk populations.We’ll Understand and be able to enumerate how food becomes unsafe.We’ll Define the term “foodborne illness outbreak”.And we will understand and list the important foodborne illness prevention measures.
Here are some definitions you’ll need to know in order to complete this section. They are:Foodborne illness – A foodborne illness is an illness carried by or transmitted through foods.A Foodborne illness outbreak – is when two or more people getthe same illness after eating the same food.The CDC –(The Center for Disease Control & Prevention): is agovernmental agency charged with protecting health and promoting quality of life through the prevention and control of disease.[next --]
Contamination – is the presence of a harmful substance in food.A Micro-organism is a living organism too small to be seen without a microscope.Pathogens – are disease-causing micro-organisms.And Ready-to-eat food – is any food that will be eaten without further preparation, washing, or cooking.
Certain groups of people are at increased risk of contracting foodborne illness. We call these “high-risk populations”. High-risk populations do not have immune systems capable of adequately defending against foodborne illness; resulting in more serious complications.
These groups include:Elderly People – People’s immune systems weaken with age.Infants & Preschool-age children – Very young children have not yet developed strong immune systems.Pregnant Women – Women’s immune systems are compromised during pregnancy.And Other Populations with weakened immune systems – such as people with cancer or people undergoing chemotherapy, people with HIV/AIDS, and transplant recipients.
To prevent foodborne illness, you must recognize the hazards that make food unsafe. Unsafe food is usually the result of contamination (the presence of harmful substances in food). These hazards are divided into three categories. 1. Biological Hazards – Pathogens are the greatest threat to food safety. The pathogens include: viruses, bacteria, parasites, and fungi.2. Chemical Hazards – Foodservice chemicals and toxic metals can contaminate food.And 3. Physical Hazards – Foreign objects like dirt, hair, bandages, metal shavings (from can-openers) and broken glass are physical hazards. Also, naturally occurring objects like fruit pits and bones in fish filets are considered physical hazards.
The CDC (Centers For Disease Control & Prevention) has identified the five most common risk factors that cause foodborne illness: We will need to know these factors. They are:Purchasing food from unsafe sources.Failing to cook food adequately.Holding food at incorrect temperatures.Using contaminated equipment.And Practicing poor personal hygiene.
Except for “purchasing food from unsafe sources”, each cause we listed is related to one of three main factors. They are:Time-Temperature AbuseCross-ContaminationOr Poor Personal Hygiene
Food has been time-temperature abused when it has stayed too long at temperaturesthat promote the growth of pathogens. This range of temperatures is called the temperature danger zone and is from 41 degrees to 135 degrees Fahrenheit. Time-temperature abuse can happen in several ways:Food is held or stored at incorrect temperatures.Food is not cooked or reheated enough to kill pathogens.Or Food is not cooled the right way.
Cross-contamination is also a great concern. Pathogens can be easily transferred from one surface to another.When contaminated ingredients touch, drip into, or are added to food that receives no further cooking.When ready-to-eat food touches contaminated surfaces, equipment, or kitchen towels.Or when afoodhandler touches contaminated food and then touches ready-to-eat food
Foodhandlers themselves can contaminate food through their behaviors and actions:They might fail to wash hands correctly (especially after using the restroom).Or come to work sick.The might Cough or sneeze on food.And touching or scratching a wound and then touching food can spread pathogens too.
Now that you know how food becomes unsafe, you can help prevent foodborne illness by:Controlling time & temperature.Preventing cross-contamination.Practicing good personal hygiene.And Purchasing food from approved, reputable suppliers.
As a manager it is your job to understand food safety practices, train your employees in following these practices and most importantly monitoring your employees to make sure they are following those practices.
All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
Please take this opportunity to complete the review questions for this section before continuing on to section Two of the course.For AtTheInstitute.com, this is [your name]. You can leave us feedback by email at feedback@AtTheInstitute.com.
