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.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
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These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
3. How Food Becomes Unsafe
How People Make Food Unsafe
Poor personal hygiene:
• Transferring pathogens from your
body to food
Page 1-2
4. How Food Becomes Unsafe
How People Make Food Unsafe
Cross-contamination:
• Transferring pathogens from one
surface or food to another
Page 1-2
5. How Food Becomes Unsafe
How People Make Food Unsafe
Time-temperature abuse:
• Letting food stay too long at
temperatures that are good for
pathogen growth
Page 1-2
6. How People Make Food Unsafe
How People Make Food Unsafe
Poor cleaning and sanitizing:
• Transferring pathogens from
incorrectly cleaned surfaces to
food
Page 1-2
7. Your Role in Keeping Food Safe
Control the Time and Temperature of
Food:
• DON’T let food stay too long at
temperatures that are good for
pathogen growth.
Page 1-3
8. Your Role in Keeping Food Safe
Prevent Cross-Contamination:
• DON’T transfer pathogens from one
food to another.
• DON’T transfer pathogens from one
surface to another.
Page 1-3
9. Your Role in Keeping Food Safe
How Is Cross-Contamination Being
Prevented in the Photo?
• Ready-to-eat food is stored above
raw food.
Page 1-3
10. Your Role in Keeping Food Safe
Clean and Sanitize Surfaces Correctly:
• Keep everything clean.
• Clean and sanitize anything that
touches food.
Page 1-3
13. Preventing Food Allergen Contamination
Prevent Cross-Contact:
• Clean and sanitize surfaces that have come in
contact with an allergen.
• Inspect food packaging for leaks or spills that
can cause cross-contact.
• Wash hands and change gloves after handling
allergens and before handling allergen-free
food.
Page 1-5
14. Preventing Food Allergen Contamination
Prevent Cross-Contact:
• Store food with allergens separately from
allergen-free products.
• DO NOT store food containing allergens above
allergen-free food.
• Use dedicated pallets and bins for products
containing allergens.
Page 1-5
15. Preventing Food Allergen Contamination
Prevent Cross-Contact From Spilled
Food:
• Immediately isolate spilled food containing an
allergen from other food products.
• Inspect surrounding products for contact with
the spilled food.
Page 1-5
16. Prevent Cross-Contact From Spilled
Food:
• Dispose of any open products in
contact with the spilled food.
• The food may not need to be
discarded if in packaging that can be
safely cleaned and sanitized.
• Clean and sanitize the area.
Page 1-5
Preventing Food Allergen Contamination
18. How and When To Wash Your Hands
How to Wash Your Hands:
• Hands can transfer pathogens to food.
• Handwashing is a critical step for
avoiding food contamination.
Page 2-1
19. How and When To Wash Your Hands
How to Wash Your Hands:
• Handwashing should take about
20 seconds.
Page 2-1
20. How and When To Wash Your Hands
How to Wash Your Hands
1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously
4. Rinse hands and arms thoroughly
5. Dry hands and arms
Page 2-1
21. When To Wash Your Hands
Page 2-2
Wash hands. . .
• After using the restroom
• After touching your face, hair, body or clothing
• Before and after handling raw foods like meat or poultry
• After taking out garbage
• After sneezing, blowing your nose or using a tissue
• After handling chemicals
• After smoking, using e-cigs, chewing gum or using tobacco products
• After eating or drinking
22. How and When To Wash Your Hands
Using Hand Antiseptics
•If you use hand antiseptics:
• NEVER use them instead of
handwashing.
•Use an antiseptic after washing hands.
• Wait for the antiseptic to dry before
touching food or equipment or putting
on gloves.
•Follow manufacturer’s directions.
Page 2-4
23. Where To Wash Your Hands
Use a Handwashing Sink:
• Wash your hands only in a
designated handwashing sink.
Page 2-5
24. Where To Wash Your Hands
Use a Handwashing Sink:
• DO NOT use handwashing sinks for
other things.
o NEVER dump dirty water in
them.
o NEVER prep food in them.
o NEVER wash tools or equipment
in them.
X
Page 2-5
25. Where To Wash Your Hands
Where to Wash Your Hands:
• Make sure handwashing sinks are
easy to get to and are not blocked.
• NEVER stack food, equipment,
or supplies in them or in front of
them.
X
Page 2-5
26. Where To Wash Your Hands
Stocking The Handwashing Sink:
• A stocked sink should have
• Hot and cold running water
• Liquid soap
• Single-use paper towels or hand dryer
• Garbage container
• If these items aren’t stocked, tell your director
or supervisor
Page 2-5
27. Other Important Practices
Eating, Drinking, Smoking, and Chewing
Gum, Tobacco or E-Cigarettes:
• NEVER do these things in the
following areas
• In food-handling areas
• In food storage areas
• Only do these things in designated areas
X
Page 2-9
28. Glove Use
Single-use Gloves:
Employees are required to wear single-use gloves to
cover:
• An impermeable cover (bandage) on a cut, burn, or rash;
• False fingernails or un-cleanable fingernails;
• Rings other than a plain ring or wedding band; or
• An orthopedic support device, such as a cast, brace, or ace
bandage.
• A food facility employee is required to change gloves if it is worn
out and whenever hand washing is required. Single-use gloves
shall not be washed.
• Single-use gloves shall be used for only one task, and no other
purpose. Gloves shall be thrown away when damaged, soiled, or
when interruptions in the food handling occur.
30. Controlling Time and Temperature During
Receiving
What Is Important About This
Temperature Range?
This is the Temperature Danger
Zone.
Pathogens on food can grow in this
range and cause a foodborne illness.
Page 3-1
31. Controlling Time and Temperature During
Receiving
The Temperature Danger Zone:
• Food temperatures must be
controlled
• From pick-up from the donor or food
bank to handoff to client
• Includes time food spends in the
warehouse, on the truck, and at
the agency
Page 3-1
32. Inspecting Food During Receiving To Make Sure It
Is Safe
What Should You Look for When Inspecting a
Delivery Vehicle Before Unloading It?
•Overall condition of the vehicle
•Condition of the product
•Signs of pests in the vehicle
•Door locks and seals are functioning
•Correct truck temperature
Page 3-3
33. Storing Food Safely
General Storage Guidelines:
• Store refrigerated food at 41°F (5°C)
or lower
• This includes cut produce
•Keep frozen food frozen solid.
• The recommended temperature is
0°F (-18°C) or lower.
Page 3-5
34. Temperature Logs
• Keep temperature logs in a visible
location.
• For example, on your refrigerator.
• Temperature logs are the first food
safety documents the Department
of Environmental Health requests
during an inspection.
35. Storing Food Safely
General Storage Guidelines:
• Store food only in designated
food storage areas.
•Store food six inches off the ground
or on a pallet
•Store food away from walls
•Store ready-to-eat food above
uncooked food
Page 3-5
36. Keeping Food Safe
• Storing cleaning products and
chemicals
• Label cleaning products
• Keep AWAY from food areas
• Store in designated area for cleaning
products and chemicals
• Bleach, paint, etc. should not be stored in
the same area food is stored
37. Storing Food Safely
Sell-By Date (Example: “Sell by January 1, 2012”.
Also called “Pull Date”)
• Look for it on: Refrigerated foods such as milk, yogurt,
cottage cheese, eggs, lunch meat, packaged salad mixes.
• What it means: The store mush sell these foods before
the code date and often donates these foods when they
are close to date. If the food has been handled properly
it is safe to eat and the quality is good. Food Bank staff
monitors this food to ensure that the quality remains
good.
Page 3-6
38. Storing Food Safely
Packing or Manufacturing Date:
• Used by manufacturers for tracking
and recalls
• Not an expiration date
• Look for it on: Canned food, crackers,
cookies, spices.
• What it means: The day the food was
packaged.
Page 3-6
39. Storing Food Safely
Best-By or Best if Used By Date:
• This is a quality date.
• It tells clients the date by which the
product should be eaten for best
flavor or quality.
• The product is still safe to eat past
this date after the quality date,
however, the quality slowly begins to
lose nutrients and the quality begins
to lessen.
Page 3-7
40. Storing Food Safely
Use-By Date:
• This is the last date recommended
for the product while at peak quality.
• The product is still safe to eat past
this date.
• Look for it on: crackers, cookies, cold
cereals, and other dry, shelf stable food.
Page 3-7
41. Storing Food Safely
Expiration Date (Example: “Expires 11/15/15”
or “Do not use after 11/15/15”)
• Look for it on: Baby formula and formula,
medicines, vitamins, yeast, baking powder.
• What it means: Do not distribute infant
formula, baby food, vitamins, or medicines
after the expiration date!
• Yeast and baking powder do not work as well
after expiration but are safe to eat.
42. Storing Food Safely
Rotating Food Using FEFO:
• Follow the first-expired, first-out (FEFO)
method if the food has a use-by or
expiration date.
• Check the use-by or expiration date.
• Store food that will expire first in front of items that
will expire later.
• Use the food stored in front first.
Page 3-8
44. Evaluating The Condition Of Food
Discard Cans if They Have These Problems:
•Severe dent in can seams
•Crushed cans that are not stackable
•Deep dents in body of can
•Missing labels
•Unreadable labels
•Swollen or bulging ends
•Rust that will not wipe off
•Holes or leaking
Page 4-1
45. What’s Wrong With the Jar or Bottle?
Discard jars and bottles with these problems
•Dented lids
•Swollen lids
•Rusted lids
•Loose lids
•Seals missing or broken
•Missing or unreadable label
•Leakage
•Jars that are chipped or broken
•Signs of dirt, mold or foreign objects
•Food with an off appearance
Evaluating The Condition Of Food
Dented lid
Page 4-2
46. What’s Wrong With the Package of Dry Food?
Discard commercially packaged dry food with these
problems.
•Unlabeled or not correctly labeled
•Unreadable label
•No code dates
•Signs of pests (gnaw marks, droppings, insects)
•Wet, damaged or stained
•Open packaging
Evaluating The Condition Of Food
Unlabeled
Page 4-3
47. Loading and Distributing Food Safely
Prepare Delivery Vehicles to Protect Food
From Contamination:
• Clean inside of vehicles at least once
per week or as often as necessary
• Make sure vehicles are pest-free
• Never deliver food in vehicles used to
haul garbage
Page 4-8
48. Loading and Distributing Food Safely
Prepare Delivery Vehicles to Protect Food
From Contamination:
• DO NOT bring pets when delivering food
• Keep items that could contaminate food
separate from the delivery
• Oil, antifreeze, wiper fluid
• Lock and seal delivery vehicles when they
are not being loaded or unloaded
Page 4-8
49. Loading and Distributing Food Safely
When Loading and Transporting
Food:
• Keep refrigerated food at 41°F (5°C) or
lower during transport.
• If possible, keep frozen food at temperatures
that will keep it frozen.
• Keep food cold in unrefrigerated vehicles.
• Always cover refrigerated and frozen food
with thermal blankets.
• Or place it in coolers with ice packs.
• Load refrigerated and frozen food so air can
circulate around it.
Page 4-10
51. How And When To Clean And Sanitize
Cleaning Vs. Sanitizing
• Cleaning removes food and other
dirt from a surface
• Sanitizing reduces pathogens on a
surface to safe levels
Page 5-1
52. How and When To Clean And Sanitize
Cleaning and Sanitizing Surfaces:
• All surfaces must be cleaned and
rinsed.
• Walls and floors
• Storage shelves
• Garbage containers
Page 5-1
53. How and When To Clean And Sanitize
Cleaning and Sanitizing Surfaces:
• Any surface that touches food must
be cleaned and sanitized.
• Plastic food bins
• Scales
• Prep tables in clean rooms
• Sorting tables
• Scoops
Page 5-1
54. Allowed to stack up
Handling Garbage
What’s Wrong With the Way This Garbage
was Handled?
• Remove garbage as quickly as possible.
• Be careful not to contaminate food or
surfaces when removing garbage.
•Clean the inside and outside of garbage
containers often.
• DO NOT clean garbage containers in clean
rooms or food-storage areas.
•Close the lids on outdoor containers.
•Keep indoor containers covered when they
are not in use.
Page 5-8
55. The End!
• This content is from Feeding America’s ServSafe for Food Banks
• Questions? Let us know!
• Yesenia (yvasquez@lafoodbank.org)
• Dora (dchow@lafoodbank.org)