The document provides an agenda for a food safety training that includes hand washing, safety, and sanitation. It discusses proper hand washing and completing homework assignments. Food becomes unsafe through time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning/sanitation. Ready-to-eat foods, elderly, young, and immunocompromised individuals are most at risk. Key safety measures include controlling time/temperature, preventing cross-contamination, hygiene, cleaning/sanitation, and training staff.
This document provides an agenda for a food safety and sanitation training. It includes learning goals, a chef's quote about the importance of sharing knowledge, instructions to wash hands, and information about homework assignments. Food safety topics discussed include how food becomes unsafe due to time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning. Ready-to-eat foods and populations at high risk for foodborne illness are also identified. The training emphasizes controlling time and temperature, preventing cross-contamination, practicing personal hygiene, cleaning and sanitizing, and the roles of government agencies in food safety.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
Preparing food safely for fairs and festivalsAmy Peterson
This document provides information on food safety practices for fairs and festivals. It discusses the importance of food safety and preventing foodborne illness outbreaks at community events. Key recommendations include proper handwashing, avoiding cross-contamination, cooking foods to the proper internal temperatures, and properly cooling and reheating perishable foods. Food vendors at temporary events may be subject to health inspections and liability if food poisoning occurs.
The document discusses hygienic practices related to minimizing the spread of infection. It outlines the role of early years practitioners in ensuring proper hand washing, food hygiene, safe disposal of waste, and use of protective equipment. Several learning activities are proposed, including practicing formula preparation with hygienic measures, designing informational posters on infection control topics, and role playing a health inspector to critically review hygienic practices in a childcare setting. The goal is for early years practitioners to understand and demonstrate hygienic procedures to protect child health.
This document discusses the importance of meal times for children's development and outlines proper hygiene procedures during meals. It identifies key benefits of meal times such as hand-eye coordination, language development, and exposure to different cultures. Proper hygiene like handwashing and surface cleaning is emphasized. Meal times should be a supervised, social experience where children's individual dietary needs are met. The document provides activities for planning nutritious, engaging meals for children of different ages.
The document provides an agenda for a safety and sanitation training. It includes washing hands, learning goals, a chef's quote about passion, homework assignments, and information about food safety challenges and how food becomes unsafe. Key points are washing hands, discussing favorite vacations, the chef's quote about doing work with passion and determination, food safety challenges including time, money, language and education, and five risk factors for foodborne illness such as incorrect cooking, holding, and cross contamination.
This document provides an overview of food safety and sanitation best practices for childcare facilities. It discusses the importance of food safety, proper handwashing, cleaning and sanitizing, time and temperature controls, preventing cross-contamination, record keeping, and implementing a Hazard Analysis Critical Control Point (HACCP) food safety plan. Maintaining high standards for personal hygiene, cleaning, food handling, and storage is essential to prevent foodborne illnesses.
This document provides an agenda for a food safety and sanitation training. It includes learning goals, a chef's quote about the importance of sharing knowledge, instructions to wash hands, and information about homework assignments. Food safety topics discussed include how food becomes unsafe due to time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning. Ready-to-eat foods and populations at high risk for foodborne illness are also identified. The training emphasizes controlling time and temperature, preventing cross-contamination, practicing personal hygiene, cleaning and sanitizing, and the roles of government agencies in food safety.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
Preparing food safely for fairs and festivalsAmy Peterson
This document provides information on food safety practices for fairs and festivals. It discusses the importance of food safety and preventing foodborne illness outbreaks at community events. Key recommendations include proper handwashing, avoiding cross-contamination, cooking foods to the proper internal temperatures, and properly cooling and reheating perishable foods. Food vendors at temporary events may be subject to health inspections and liability if food poisoning occurs.
The document discusses hygienic practices related to minimizing the spread of infection. It outlines the role of early years practitioners in ensuring proper hand washing, food hygiene, safe disposal of waste, and use of protective equipment. Several learning activities are proposed, including practicing formula preparation with hygienic measures, designing informational posters on infection control topics, and role playing a health inspector to critically review hygienic practices in a childcare setting. The goal is for early years practitioners to understand and demonstrate hygienic procedures to protect child health.
This document discusses the importance of meal times for children's development and outlines proper hygiene procedures during meals. It identifies key benefits of meal times such as hand-eye coordination, language development, and exposure to different cultures. Proper hygiene like handwashing and surface cleaning is emphasized. Meal times should be a supervised, social experience where children's individual dietary needs are met. The document provides activities for planning nutritious, engaging meals for children of different ages.
The document provides an agenda for a safety and sanitation training. It includes washing hands, learning goals, a chef's quote about passion, homework assignments, and information about food safety challenges and how food becomes unsafe. Key points are washing hands, discussing favorite vacations, the chef's quote about doing work with passion and determination, food safety challenges including time, money, language and education, and five risk factors for foodborne illness such as incorrect cooking, holding, and cross contamination.
This document provides an overview of food safety and sanitation best practices for childcare facilities. It discusses the importance of food safety, proper handwashing, cleaning and sanitizing, time and temperature controls, preventing cross-contamination, record keeping, and implementing a Hazard Analysis Critical Control Point (HACCP) food safety plan. Maintaining high standards for personal hygiene, cleaning, food handling, and storage is essential to prevent foodborne illnesses.
This document outlines the physical care needs of children and hygienic practices for early years practitioners. It discusses routines like nappy changing, feeding, and bathing. Practitioners must understand children's physical needs, prepare formula safely, and use proper hygiene to prevent infection spread. Demonstrations show how to support children through routines like changing nappies, mealtimes, and washing hands. The goal is for practitioners to minimize infection risk while meeting children's physical needs.
Mindspa.ce offers home services and staff training programs in India. It is part of Bliss Hospitalities Private Ltd, whose directors have experience in wellness industries and business. Mindspa.ce provides trained staff to companies and also offers training programs for existing household staff. These programs cover topics like cooking, etiquette, childcare, and first aid. Sample cooking programs teach a variety of cuisines and food safety. Etiquette programs cover tasks like laundry, cleaning, and manners. Childcare programs address nutrition, safety, hygiene, development stages, and first aid. The first aid program demonstrates treating injuries, illnesses, and emergencies.
Quick guide to food hygiene and safety for restaurantsIftekhar Ahmed
Are you planning for starting a new restaurant of your own? Or willing to join a new job in the food industry? No matter what your part is going to be in the food industry, you have to be always conscious about food hygiene and safety.
Sabrina had a severe allergic reaction after eating fries that had come into contact with cheese through shared cooking tongs, an example of cross contact transferring an allergen. The training module discussed identifying major food allergens, preventing cross contact between allergen-containing and allergen-free foods, communicating accurately with customers about allergens, and being prepared for emergencies by recognizing symptoms and contacting emergency services. Managing allergen risks requires proper storage, handling, cleaning, and communication between staff.
Health and wellness story week 3 assignmentRob4585
This document discusses strategies for improving health, wellness, and safety practices in early childhood education centers. It defines health and wellness and outlines developmentally appropriate practices. These include teaching children proper hand washing techniques, such as washing with soap for 20 seconds and rinsing well. The document also provides resources for hand washing lessons, including a song to teach the steps to children. The goal is to educate teachers and children on best practices to prevent the spread of illnesses and diseases.
This document provides guidance on discussing weight sensitively in a primary care setting. It emphasizes using motivational interviewing techniques to explore a patient's readiness for change. Physicians are advised to avoid blame and focus instead on health goals. International research finds patients want specific strategies and support, not just information. The document outlines best practices for asking permission to discuss weight and assessing a patient's situation and barriers in a non-judgmental way. It cautions that weight loss expectations often exceed evidence-based outcomes and recommends managing expectations by discussing weight as a long-term process with multiple phases.
While caregiving may present itself as a natural extension of one’s relationship, some of the tasks associated with caregiving may be new or different for both the caregiver and service member. Caregivers may have to assume the role of surrogate decision-maker for their wounded service member, help with activities of daily living and instrumental activities of daily living, among a myriad of other tasks. This session will describe how to respect the autonomy of the warrior as a surrogate decision-maker. It will also describe tasks associated with activities of daily living and instrumental activities of daily living, including potential challenges, evaluating those challenges and tips for addressing them. With a little knowledge and some critical thinking skills, caregivers can effectively give care while taking care.
The document discusses foodborne illness and food safety. It defines foodborne illness as an infection caused by consuming contaminated food or drink. Common symptoms include vomiting, diarrhea and abdominal pain. While most cases are mild and resolve on their own, some can lead to serious complications. Proper food handling and washing hands are important to prevent the spread of germs and foodborne illness.
HSC Biology 3.2: Cleanliness in food, water and personal hygieneTemuge Namjilsuren
1. Cleanliness in food, water, and personal hygiene is important for controlling the spread of disease. Over 3000 years ago, the Chinese and Hebrews advocated for cleanliness in these areas.
2. Pathogens are found everywhere, including in food, water, and air. Contaminated food and water can cause illnesses like food poisoning, diarrhea, and vomiting. Personal hygiene habits like handwashing and bathing reduce the chances of pathogens entering the body.
3. Ensuring clean food involves practices like using FIFO for food storage, separating raw and cooked foods, and thoroughly cooking foods. Clean water is also important, as boiling water kills microorganisms that can cause disease. Proper san
This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.
This document discusses food safety challenges and how food becomes unsafe. It identifies five risk factors for foodborne illness: purchasing unsafe food, incorrect cooking, improper holding temperatures, contaminated equipment, and poor hygiene. Key measures to prevent foodborne illness include controlling time and temperature, preventing cross-contamination, hygiene practices, supplier approval, and cleaning/sanitizing. Government agencies regulate food safety.
This document discusses toilet training and provides guidance for parents. It covers the history of toilet training approaches, developmental and behavioral signs of readiness, common methods including parent-oriented and child-oriented techniques, potential problems like refusal or bedwetting, and treatment options. Resources for parents and children on toilet training are also referenced.
This document provides guidance on food safety for food banks. It discusses how food can become unsafe through poor hygiene practices like cross-contamination. It emphasizes controlling time and temperature, preventing cross-contamination, cleaning and sanitizing surfaces properly. Specific guidelines are given for proper handwashing, glove use, receiving and storing food at safe temperatures, evaluating food quality, cleaning procedures, and safe transport. Maintaining clean facilities and vehicles is stressed.
The jar has a dented lid, which could allow contamination into the food. Jars and bottles should be discarded if they have dented, swollen, rusted, loose or missing lids.
This document discusses nutrition, hydration, and food safety. It covers the importance of nutrition and hydration for health, identifying signs of poor nutrition and hydration, and supporting individuals in accordance with their care plans. Food safety is essential, as contamination can cause illness, and certain groups are more vulnerable. Proper food handling and storage helps prevent contamination from physical, chemical, bacterial, or allergenic hazards.
The document provides an agenda for a class that includes hand washing, safety and sanitation. It outlines homework assignments due by January 30th and includes complementary conversation topics about favorite animals. Students are instructed to write a journal entry about fruits and safety basics are reviewed such as establishing fire safety procedures and knowing first aid measures for injuries.
New Frontiers in Infant & Young Child Feeding RosenbaumCORE Group
This document discusses the importance of food hygiene for child growth and development. It notes that poor water, sanitation, and hygiene (WASH) conditions can lead to environmental enteric dysfunction (EED) in children, which damages the small intestine and reduces nutrient absorption. Poor WASH is responsible for over half of global diarrhea cases, and diarrhea and EED can both cause stunting in children. The document reviews evidence that improving food hygiene practices, such as proper food storage, cooking, and handwashing, can reduce the risk of diarrhea by around 30% and may also independently reduce stunting. It promotes adopting the WHO Five Keys to Safer Food and other essential hygiene actions to improve hygiene during
This document discusses creating positive mealtime environments in childcare settings. It identifies benefits such as children learning eating skills through social interaction. Key aspects of positive mealtime environments include serving healthy foods family-style to promote choice, self-regulation, and reducing picky eating. The document provides examples of supportive versus controlling statements and introduces the Building Mealtime Environments and Relationships resource to evaluate mealtime practices. Participants are encouraged to consider steps to improve mealtime environments and overcome potential barriers.
PPT teachers training on health, hygiene, nutrition and sanitationFarah Mohamud
This document provides information and guidance on training teachers to promote health, hygiene, nutrition, and school feeding programs. The objectives are to provide a better hygiene environment in schools to improve students' quality of life and stimulate behavior change. Schools play a crucial role in community development and disseminating knowledge. The document covers topics like definitions of hygiene, sanitation, and hygiene promotion. It provides guidance on personal hygiene practices like handwashing and food hygiene. It also discusses the role of schools in health education and developing school health policies through a community approach. Strategies are presented for communicating health messages to students and ensuring student health.
1. The agenda for the class focuses on safety and sanitation. Homework on recipe reading and textbook assignments must be completed by Tuesday. Students can visit the crestwoodculinary website or see the teacher if they need materials.
2. As a complementary activity, students will have conversations with their table partners about each other's favorite memories and write down what they said or received.
3. A key part of the class is learning basic first aid and life-saving techniques as every foodservice worker must know emergency procedures for assisting injured people until professional help arrives.
1. The document provides an agenda and learning goals for a culinary class that covers safety and sanitation.
2. It outlines homework assignments that are due by January 30th and instructs students to visit the crestwoodculinary.com website if they need materials.
3. The document discusses establishing safe working conditions in the kitchen, including proper safety attire, following guidelines for sharp tools, cleaning equipment, preventing fires, and knowing first aid techniques and emergency procedures.
This document outlines the physical care needs of children and hygienic practices for early years practitioners. It discusses routines like nappy changing, feeding, and bathing. Practitioners must understand children's physical needs, prepare formula safely, and use proper hygiene to prevent infection spread. Demonstrations show how to support children through routines like changing nappies, mealtimes, and washing hands. The goal is for practitioners to minimize infection risk while meeting children's physical needs.
Mindspa.ce offers home services and staff training programs in India. It is part of Bliss Hospitalities Private Ltd, whose directors have experience in wellness industries and business. Mindspa.ce provides trained staff to companies and also offers training programs for existing household staff. These programs cover topics like cooking, etiquette, childcare, and first aid. Sample cooking programs teach a variety of cuisines and food safety. Etiquette programs cover tasks like laundry, cleaning, and manners. Childcare programs address nutrition, safety, hygiene, development stages, and first aid. The first aid program demonstrates treating injuries, illnesses, and emergencies.
Quick guide to food hygiene and safety for restaurantsIftekhar Ahmed
Are you planning for starting a new restaurant of your own? Or willing to join a new job in the food industry? No matter what your part is going to be in the food industry, you have to be always conscious about food hygiene and safety.
Sabrina had a severe allergic reaction after eating fries that had come into contact with cheese through shared cooking tongs, an example of cross contact transferring an allergen. The training module discussed identifying major food allergens, preventing cross contact between allergen-containing and allergen-free foods, communicating accurately with customers about allergens, and being prepared for emergencies by recognizing symptoms and contacting emergency services. Managing allergen risks requires proper storage, handling, cleaning, and communication between staff.
Health and wellness story week 3 assignmentRob4585
This document discusses strategies for improving health, wellness, and safety practices in early childhood education centers. It defines health and wellness and outlines developmentally appropriate practices. These include teaching children proper hand washing techniques, such as washing with soap for 20 seconds and rinsing well. The document also provides resources for hand washing lessons, including a song to teach the steps to children. The goal is to educate teachers and children on best practices to prevent the spread of illnesses and diseases.
This document provides guidance on discussing weight sensitively in a primary care setting. It emphasizes using motivational interviewing techniques to explore a patient's readiness for change. Physicians are advised to avoid blame and focus instead on health goals. International research finds patients want specific strategies and support, not just information. The document outlines best practices for asking permission to discuss weight and assessing a patient's situation and barriers in a non-judgmental way. It cautions that weight loss expectations often exceed evidence-based outcomes and recommends managing expectations by discussing weight as a long-term process with multiple phases.
While caregiving may present itself as a natural extension of one’s relationship, some of the tasks associated with caregiving may be new or different for both the caregiver and service member. Caregivers may have to assume the role of surrogate decision-maker for their wounded service member, help with activities of daily living and instrumental activities of daily living, among a myriad of other tasks. This session will describe how to respect the autonomy of the warrior as a surrogate decision-maker. It will also describe tasks associated with activities of daily living and instrumental activities of daily living, including potential challenges, evaluating those challenges and tips for addressing them. With a little knowledge and some critical thinking skills, caregivers can effectively give care while taking care.
The document discusses foodborne illness and food safety. It defines foodborne illness as an infection caused by consuming contaminated food or drink. Common symptoms include vomiting, diarrhea and abdominal pain. While most cases are mild and resolve on their own, some can lead to serious complications. Proper food handling and washing hands are important to prevent the spread of germs and foodborne illness.
HSC Biology 3.2: Cleanliness in food, water and personal hygieneTemuge Namjilsuren
1. Cleanliness in food, water, and personal hygiene is important for controlling the spread of disease. Over 3000 years ago, the Chinese and Hebrews advocated for cleanliness in these areas.
2. Pathogens are found everywhere, including in food, water, and air. Contaminated food and water can cause illnesses like food poisoning, diarrhea, and vomiting. Personal hygiene habits like handwashing and bathing reduce the chances of pathogens entering the body.
3. Ensuring clean food involves practices like using FIFO for food storage, separating raw and cooked foods, and thoroughly cooking foods. Clean water is also important, as boiling water kills microorganisms that can cause disease. Proper san
This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.
This document discusses food safety challenges and how food becomes unsafe. It identifies five risk factors for foodborne illness: purchasing unsafe food, incorrect cooking, improper holding temperatures, contaminated equipment, and poor hygiene. Key measures to prevent foodborne illness include controlling time and temperature, preventing cross-contamination, hygiene practices, supplier approval, and cleaning/sanitizing. Government agencies regulate food safety.
This document discusses toilet training and provides guidance for parents. It covers the history of toilet training approaches, developmental and behavioral signs of readiness, common methods including parent-oriented and child-oriented techniques, potential problems like refusal or bedwetting, and treatment options. Resources for parents and children on toilet training are also referenced.
This document provides guidance on food safety for food banks. It discusses how food can become unsafe through poor hygiene practices like cross-contamination. It emphasizes controlling time and temperature, preventing cross-contamination, cleaning and sanitizing surfaces properly. Specific guidelines are given for proper handwashing, glove use, receiving and storing food at safe temperatures, evaluating food quality, cleaning procedures, and safe transport. Maintaining clean facilities and vehicles is stressed.
The jar has a dented lid, which could allow contamination into the food. Jars and bottles should be discarded if they have dented, swollen, rusted, loose or missing lids.
This document discusses nutrition, hydration, and food safety. It covers the importance of nutrition and hydration for health, identifying signs of poor nutrition and hydration, and supporting individuals in accordance with their care plans. Food safety is essential, as contamination can cause illness, and certain groups are more vulnerable. Proper food handling and storage helps prevent contamination from physical, chemical, bacterial, or allergenic hazards.
The document provides an agenda for a class that includes hand washing, safety and sanitation. It outlines homework assignments due by January 30th and includes complementary conversation topics about favorite animals. Students are instructed to write a journal entry about fruits and safety basics are reviewed such as establishing fire safety procedures and knowing first aid measures for injuries.
New Frontiers in Infant & Young Child Feeding RosenbaumCORE Group
This document discusses the importance of food hygiene for child growth and development. It notes that poor water, sanitation, and hygiene (WASH) conditions can lead to environmental enteric dysfunction (EED) in children, which damages the small intestine and reduces nutrient absorption. Poor WASH is responsible for over half of global diarrhea cases, and diarrhea and EED can both cause stunting in children. The document reviews evidence that improving food hygiene practices, such as proper food storage, cooking, and handwashing, can reduce the risk of diarrhea by around 30% and may also independently reduce stunting. It promotes adopting the WHO Five Keys to Safer Food and other essential hygiene actions to improve hygiene during
This document discusses creating positive mealtime environments in childcare settings. It identifies benefits such as children learning eating skills through social interaction. Key aspects of positive mealtime environments include serving healthy foods family-style to promote choice, self-regulation, and reducing picky eating. The document provides examples of supportive versus controlling statements and introduces the Building Mealtime Environments and Relationships resource to evaluate mealtime practices. Participants are encouraged to consider steps to improve mealtime environments and overcome potential barriers.
PPT teachers training on health, hygiene, nutrition and sanitationFarah Mohamud
This document provides information and guidance on training teachers to promote health, hygiene, nutrition, and school feeding programs. The objectives are to provide a better hygiene environment in schools to improve students' quality of life and stimulate behavior change. Schools play a crucial role in community development and disseminating knowledge. The document covers topics like definitions of hygiene, sanitation, and hygiene promotion. It provides guidance on personal hygiene practices like handwashing and food hygiene. It also discusses the role of schools in health education and developing school health policies through a community approach. Strategies are presented for communicating health messages to students and ensuring student health.
1. The agenda for the class focuses on safety and sanitation. Homework on recipe reading and textbook assignments must be completed by Tuesday. Students can visit the crestwoodculinary website or see the teacher if they need materials.
2. As a complementary activity, students will have conversations with their table partners about each other's favorite memories and write down what they said or received.
3. A key part of the class is learning basic first aid and life-saving techniques as every foodservice worker must know emergency procedures for assisting injured people until professional help arrives.
1. The document provides an agenda and learning goals for a culinary class that covers safety and sanitation.
2. It outlines homework assignments that are due by January 30th and instructs students to visit the crestwoodculinary.com website if they need materials.
3. The document discusses establishing safe working conditions in the kitchen, including proper safety attire, following guidelines for sharp tools, cleaning equipment, preventing fires, and knowing first aid techniques and emergency procedures.
This document provides an agenda for a culinary class that includes hand washing, safety and sanitation, and CPR. It begins with learning goals and instructions for students to wash their hands. It then shares a quote about cooking to make people happy. The agenda includes discussing hand washing and having complementary conversations with classmates. Homework assignments are outlined, including recipes, a textbook reading, and a group exercise to identify hazards and safety measures for a restaurant kitchen.
The document provides an agenda for a class that includes reviewing homework, hand washing safety and sanitation, and classroom rules. It outlines a learning goal scale from 1 to 4 to assess understanding. Students are instructed to wash their hands and have complementary conversations. They are assigned a journal entry to write about their favorite food providing details. Voice levels and classroom rules are then reviewed which include waiting to worry, keeping an attitude of gratitude, understanding one's health is wealth, joy boomerangs, learning to say no graciously, understanding the power of discipline, and surrounding oneself with positive people. Homework assignments from a recipe and textbook are given and are due on Tuesday.
The document provides an agenda and learning goals for a class on safety and sanitation in restaurants. It begins with having students wash their hands and then reviews voice levels, classroom rules, and homework assignments. For homework, students must complete a recipe assignment involving cooking, watching a video, or reading about a recipe, as well as fill out a graphic organizer after reading the first unit and chapter in their textbook by the deadline.
The document provides an agenda for a class on hand washing, safety, and sanitation. It includes learning goals, a review of voice levels and classroom rules, and schedules hand washing and a video on safety and sanitation.
The document outlines an agenda for a class that includes hand washing, a test, and a discussion of safety and sanitation. It introduces a learning goal scale from 1 to 4 to assess understanding. Students are instructed to wash their hands for the first 3 minutes and then put all items on the floor except something to write with in preparation for a test. Voice levels from 0 to 4 are also defined.
The document outlines an agenda for a class that includes reviewing homework, hand washing safety and sanitation, and a journal entry about restaurant cleanliness. It introduces a learning goal scale and provides instructions for an activity, a quote about learning as a chef, and prompts for the journal entry. The document also reviews voice levels, classroom rules, and assigns homework to be completed by a specified date.
The document provides an agenda for a class that includes a test, hand washing demonstration, and a fun video. It also reviews various topics like voice levels, classroom rules, and daily tips related to health, compliments, discipline, and positive thinking. Learning goals are defined on a scale of 1 to 4 to assess understanding of material.
This document outlines classroom rules and expectations for students. It includes:
1. Classroom rules about voice levels, waiting to worry, keeping a positive attitude, health, compliments, saying no graciously, discipline, and positive people.
2. Classroom expectations such as having supplies, not hindering learning, being polite, safety, no running or talking out of turn, following instructor guidance, bathroom breaks, and exiting the classroom.
3. Details on correction and discipline which involve stopping when the instructor raises their hand, identifying needed adjustments, relocating students, detentions, referrals, and phone calls home for non-compliance.
1. Welcome
Agenda: Hand Washing, Safety & Sanitation
1st 3 Minutes Do: Wash Hands
Learning Goal Scale
1. I’m starting to understand, but I still need help
2. I understand but need more practice
3. I understand and can produce what is taught and expected
4. I can do it easily, help others, or create something new
2. Hand Washing
If you have not done so already, wash your ands
with soap and water, fold towel, and sit it your
seat.
3. Homework
Recipe and Textbook reading assignments… must be
completed by:
Tuesday, January 23, 2018
Go to…
crestwoodculinary.com
4. Complementary
Conversations
Talk with the person across from you about your
favorite animal:
What do you like about your favorite animal?
Do you own one as a pet? Would you like to own
one as a pet? Why or why not?
Look for ways to add value to the person you are
speaking with.
5. How Food Becomes Unsafe
Time-temperature abuse Cross-contamination
Poorpersonal hygiene Poor cleaning
and sanitizing
6. How Food Becomes Unsafe
Poor cleaning and sanitizing:
• Equipment and utensils are not washed, rinsed,
and sanitized between uses
• Food-contact surfaces are wiped clean instead
of being washed, rinsed, and sanitized
• Wiping cloths are not stored in a sanitizer
solution between uses
• Sanitizer solution was not prepared correctly
7. Food Most Likely to
Become Unsafe
TCS Food: Time/Temperature Control
for Safety Food
8. Food Most Likely to Become Unsafe
TCS Food
(Time/Temperature Control
for Safety Food):
9. Ready-to-Eat Food
Ready-to-eat food is food that can be eaten
without further:
• Preparation
• Washing
• Cooking
Ready-to-eat food includes:
• Cooked food
• Washed fruit and vegetables
• Deli meat
• Bakery items
• Sugar, spices, and seasonings
10. Populations at High Risk for
Foodborne Illnesses
These people have a higher risk of
getting a foodborne illness:
• Elderly people
• Preschool-age children
• People with compromised immune
systems
11. Keeping Food Safe
Focus on these measures:
• Controlling time and temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Purchasing from approved, reputable
suppliers
• Cleaning and sanitizing
12. Keeping Food Safe
Training and monitoring:
• Train staff to follow food safety procedures
• Provide initial and ongoing training
• Provide all staff with general food
safety knowledge
• Provide job specific food safety training
• Retrain staff regularly
• Monitor staff to make sure they are following
procedures
• Document training
13. Keeping Food Safe
Government agencies:
• The Food and Drug Administration (FDA)
• U.S. Department of Agriculture (USDA)
• Centers for Disease Control and
Prevention (CDC)
• U.S. Public Health Service (PHS)
• State and local regulatory authorities
17. Review
Does it need time and temperature control
to keep it safe?
A. Yes
B. No
Sliced melon
18. Review
Does it need time and temperature control
to keep it safe?
A. Yes
B. No
Cooked beans
19. Review
Does it need time and temperature control
to keep it safe?
A. Yes
B. No
Baked potatoes
20. Review
What’s the problem here?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
21. Review
What’s the problem here?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
22. Review
What’s the problem here?
Chicken breasts
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
23. Review
What’s the problem here?
A. Time-temperature abuse
B. Cross-contamination
C. Poor personal hygiene
D. Poor cleaning and sanitizing
Instructor Notes
Except for purchasing food from unsafe sources, each risk factor for foodborne illness is related to four main factors: time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.
Instructor Notes
The list of TCS food includes the following:
Milk and dairy products
Shell eggs (except those treated to eliminate Salmonella spp.)
Meat: beef, pork, and lamb
Poultry
Fish
Shellfish and crustaceans
Instructor Notes
The list of TCS food includes the following:
Baked potatoes
Heat-treated plant food, such as cooked rice, beans, and vegetables
Tofu or other soy protein; synthetic ingredients, such as textured soy protein in meat alternatives
Sprouts and sprout seeds
Sliced melons; cut tomatoes; cut leafy greens
Untreated garlic-and-oil mixtures
Instructor Notes
Like TCS food, ready-to-eat food also needs careful handling to prevent contamination.
Instructor Notes
Elderly people are at high risk because their immune systems have weakened with age.
Very young children are at high risk because they have not built up strong immune systems.
People with compromised immune systems include:
People with cancer or on chemotherapy
People with HIV/AIDS
Transplant recipients
People taking certain medications
Instructor Notes
Set up standard operating procedures that focus on these areas. The ServSafe program will show you how to design these procedures.
Instructor Notes
Managers must set up standard operating procedures that focus on the measures listed on the slide. Then they must train their staff on these procedures and monitor them to make sure the procedures are followed.
Instructor Notes
The Food and Drug Administration (FDA) inspects all food except meat, poultry, and eggs. The agency also regulates food transported across state lines. In addition, the agency issues the FDA Food Code, which provides recommendations for food safety regulations.
The U.S. Department of Agriculture (USDA) regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state.
Agencies such as the Centers for Disease Control and Prevention (CDC) and the U. S. Public Health Service (PHS) conduct research into the causes of foodborne-illness outbreaks.
State and local regulatory authorities write or adopt code that regulates retail and foodservice operations.
Instructor Notes
Review the content presented using the next several slides.
To ensure that everyone in class participates, pass out index cards with the letters A, B, C, and D on them. Have each student answer each question by holding up the correct letter.
Instructor Notes
The answer is B. The flour is not a TCS food.
Instructor Notes
The answer is A. The cut lettuce is a TCS food. All cut leafy greens are TCS foods.
Instructor Notes
The answer is A. The sliced melon is a TCS food. All sliced melons are TCS foods.
Instructor Notes
The answer is A. The cooked beans are a TCS food. All heat-treated plant food, such as cooked rice, beans, and vegetables are TCS foods.
Instructor Notes
The answer is A. The baked potatoes are a TCS food.
Instructor Notes
The answer is C. Sneezing or coughing on food can contaminate it. These habits are considered poor personal hygiene.
Instructor Notes
The answer is B. Blood from raw meat stored above the lettuce has cross-contaminated it. A foodborne illness can occur anytime contaminated food touches or drips fluids onto cooked or ready-to-eat food. This is cross-contamination.
Instructor Notes
The answer is A. The chicken has not been cooked to a temperature high enough to kill pathogens. At this point it has been time-temperature abused and could cause a foodborne illness if served.
Instructor Notes
The answer is D. The employee appears to only be wiping the prep table clean rather than washing, rinsing, and sanitizing it. This would be considered poor cleaning and sanitizing and could cause a foodborne illness.