Ensuring food safety standards across all of your locations is an area of increasing concern. With multiple regulatory bodies focusing on the area due to recent high-profile foodborne illness outbreaks, it's also become an area of innovation.
In this presentation, we highlight:
- Food safety requirements and regulatory bodies
- Major areas of concern
- Trends in the industry
- How to prevent food safety disasters
Are the so called healthy fruits and vegetables you eat full of toxic pesticides, GM foods and other nasties?
Read our guide and find out how to create clean toxin free diet
Ensuring food safety standards across all of your locations is an area of increasing concern. With multiple regulatory bodies focusing on the area due to recent high-profile foodborne illness outbreaks, it's also become an area of innovation.
In this presentation, we highlight:
- Food safety requirements and regulatory bodies
- Major areas of concern
- Trends in the industry
- How to prevent food safety disasters
Are the so called healthy fruits and vegetables you eat full of toxic pesticides, GM foods and other nasties?
Read our guide and find out how to create clean toxin free diet
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
Diet and dental caries /orthodontic courses by Indian dental academy Indian dental academy
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
Tri-Oxy benefits of oxidation and oxygenEileen Durfee
Everyone needs safe water, more oxygen and safer food. Learn why you should make ozonated water, drink it and wash all your foods to oxidize contaminates. Check out the Tri-Oxy water ozonators at www.gohealthynext.com.
Alida Sorenson - Cool logic; solving a norovirus outbreak in a commercially-d...John Blue
Cool logic; solving a norovirus outbreak in a commercially-distributed food - Alida Sorenson, from the 2018 Allen D. Leman Swine Conference, September 15-18, 2018, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2018-leman-swine-conference-material
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.
Watch the presentation recording: https://info.safetychain.com/webinar-replay-pass-food-retail-audits
In this webinar, Dr. Karla Acosta, Food Safety Manager at The Acheson Group, helps identify the not-so-obvious areas where regulators look when conducting retail food establishment audits/inspections.
Key Takeaways for Food Retailers and Manufacturers Include:
• Understand critical inspection areas, including sanitation, labeling, HACCP, and record-keeping.
• Best practices for maintaining food safety protocols to prevent bacteria growth, cross-contamination, and spoilage.
• What documentation and record-keeping frequency is needed to ensure consistent adherence to food safety practices and regulations.
Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
Diet and dental caries /orthodontic courses by Indian dental academy Indian dental academy
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.
Food Insecurity as a Catalyst for Medical Mistrust in AppalachiaMeghanStump1
The Doctor Said to Eat Better, but With What?
Presenters:
Tori Makal, PhD
Assistant Professor of Biochemistry
Wendy Welch, PhD, MPH
Executive Director, GMEC
Tri-Oxy benefits of oxidation and oxygenEileen Durfee
Everyone needs safe water, more oxygen and safer food. Learn why you should make ozonated water, drink it and wash all your foods to oxidize contaminates. Check out the Tri-Oxy water ozonators at www.gohealthynext.com.
Alida Sorenson - Cool logic; solving a norovirus outbreak in a commercially-d...John Blue
Cool logic; solving a norovirus outbreak in a commercially-distributed food - Alida Sorenson, from the 2018 Allen D. Leman Swine Conference, September 15-18, 2018, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2018-leman-swine-conference-material
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.
Watch the presentation recording: https://info.safetychain.com/webinar-replay-pass-food-retail-audits
In this webinar, Dr. Karla Acosta, Food Safety Manager at The Acheson Group, helps identify the not-so-obvious areas where regulators look when conducting retail food establishment audits/inspections.
Key Takeaways for Food Retailers and Manufacturers Include:
• Understand critical inspection areas, including sanitation, labeling, HACCP, and record-keeping.
• Best practices for maintaining food safety protocols to prevent bacteria growth, cross-contamination, and spoilage.
• What documentation and record-keeping frequency is needed to ensure consistent adherence to food safety practices and regulations.
1. Food Safety & HACCPFood Safety & HACCP
A collection of FHS best practices for NAF participantsA collection of FHS best practices for NAF participants
from the Green Banana Food Committeefrom the Green Banana Food Committee
Overview of English-Thru-FoodOverview of English-Thru-Food
Curriculum & PedagogyCurriculum & Pedagogy
Carlos F. CamargoCarlos F. Camargo
Technology Program CoordinatorTechnology Program Coordinator
newnewamericaamerica
empowering new american communities in the bay areaempowering new american communities in the bay area
2. VESL Participants
Spring 2003
Carlos F. Camargo, VESL InstructorCarlos F. Camargo, VESL Instructor
newnewamericaamerica
empowering new american communities in the bay areaempowering new american communities in the bay area
Clara Luz NavarroClara Luz Navarro
Maria ReyesMaria Reyes
Claudia ReyesClaudia Reyes
Miriam SolvalMiriam Solval
Julio LeivaJulio Leiva
Cecilia LopezCecilia Lopez
Maria EsquivezMaria Esquivez
Ethelvina SanchezEthelvina Sanchez
Virginia CarrascoVirginia Carrasco
3. VESL- New America: Green Banana Café,
Food Safety
• 76 million ill per year
• 5000 Die per year
• 79% caused by mishandling of food
• Criteria for spoilage
• Incidence of foodborne illness
• Case: individual
• Outbreak: two or more except for botulism
4. VESL- New America: Green Banana Café,
Increase in outbreaks
• Increase of “at risk” individuals
• Increase meals prepared outside home
• Change in food prep and handling
• Newly recognized microorganisms
• Centralized food processing
• Globalization of food market
8. VESL- New America: Green Banana Café,
Foodborne Illness
Cross contamination
• Clean vs sanitary
• Contamination by:
• Biological hazards: microorganisms
• Chemical hazards: 29% of outbreaks
• Physical hazards
9. VESL- New America: Green Banana Café,
Chemical: 29% of outbreaks
• Detergents
• Polishes
• Caustics
• Cleaning and drying agents
• Storage and labeling
10. VESL- New America: Green Banana Café,
Chemical
• Improper use of chemicals
• Improper storage of chemicals
• Improper labeling
• Mixing of chemicals
• Use of chemicals containers for food
• Not washing hands after using chemicals
11. VESL- New America: Green Banana Café,
Physical Hazards
• Improper food container material
• Lead, copper, brass, zinc, antimony, cadmium
• Improper use of equipment
• Improper food brush
• Chipped enamel ware
• Flow of carbonated water into copper lines
• Use of galvanized containers for acid foods
12. VESL- New America: Green Banana Café,
Physical
• Glass to scoop ice
• Chilled glasses
• Toothpicks
• Unshielded lights
• Un-clean can openers
• Staples and nails from containers
13. VESL- New America: Green Banana Café,
Foodborne Illness
• Factors most often named in foodborne
outbreaks
• Failure to properly cool food
• Failure to properly heat or cook food
• Infected employees
• Preparing food a day or more in advance
• Adding raw, contaminated ingredients
• Foods too long at inappropriate temps
• Failure to reheat
• Cross Contamination
14. VESL- New America: Green Banana Café,
FAT TOM
• Factors contributing to unsafe food
• FFood: PHFood: PHF
• AAcidity: pH between 4.6-7.0cidity: pH between 4.6-7.0
• TTime: 4 hours or moreime: 4 hours or more
• TTemperature: between 41emperature: between 41°-140°°-140°
• OOxygen: Most need oxygenxygen: Most need oxygen
• MMoisture: water activity of .85 or higheroisture: water activity of .85 or higher
15. VESL- New America: Green Banana Café,
Role of Foodservice Manager
• Responsible for food safety
program
• Training of employees
• Stay current with codes
• Commit to lifelong learning
16. VESL- New America: Green Banana Café,
Employees
• Health and personal hygiene
• Proper Attire
• Personal Hygiene Habits
• Hand washing
• Hand washing sink/temp 110 degrees
• Soap/sanitizing lotions
• Single use paper towel or dryers
• When to wash hands
17. VESL- New America: Green Banana Café,
Food Flow
• Flow through conventional
• Flow through ready-prepared
• Flow through commissary
• Flow through assembly/service
18. VESL- New America: Green Banana Café,
Potential Hazards
• Time Danger Zone
• Cooling Foods
• 140° to 70° within 2 hours
• 70° -41° within 4 hours
• Reduce food mass
• Portion food into pans-2 inches
• Place in ice bath
19. VESL- New America: Green Banana Café,
Basic HACCP:
Egg Handling Recommendations
• Purchase grade A
• Check eggs upon delivery
• Keep eggs refrigerated
• DO NOT USE RAW EGGS
• Rotate inventory-FIFO
20. VESL- New America: Green Banana Café,
Egg Handling
Recommendations
• Use only clean/non-cracked eggs
• Thoroughly wash hands before and
after handling
• Avoid pooling
• Never combine eggs on steam table
• Use pasteurized frozen liquid eggs
when possible
21. VESL- New America: Green Banana Café,
HACCP
• Proactive food safety program
• Started by Pillsbury company
• Recognized as “Best Practice”
• Looks at all stages of food production
• Not fail proof
• Perceived barriers
• Required in food processing industries
22. VESL- New America: Green Banana Café,
HACCP: 7 Principles
• 1. Identify Hazards
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Procedures to Monitor CCPs
• 5. Establish Corrective Action
• 6. Establish Effective Record-Keeping
• 7. Establish Procedures to Verify Program