This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
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.
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.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
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.
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.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
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.
Food sanitation is more than just cleanliness. 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.
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.
Dr. Robert Tauxe - Antimicrobial Resistance and The Human-Animal Interface: T...John Blue
Antimicrobial Resistance and The Human-Animal Interface: The Public Health Concerns - Dr. Robert Tauxe, Deputy Director, Division of Foodborne, Waterborne and Environmental Diseases, US Centers for Disease Control and Prevention, from the 2014 NIAA Symposium on Antibiotics Use and Resistance: Moving Forward Through Shared Stewardship, November 12-14, 2014, Atlanta, Georgia, USA.
More presentations at http://www.swinecast.com/2014-niaa-antibiotics-moving-forward-through-shared-stewardship
This presentation describes the operation and application of the Waters APGC (Atmospheric Pressure Gas Chromatography) ion source which provides a highly sensitive GC-MS, MS/MS capability for tandem quadrupole and time of flight MS systems. It is very easy to swap between APGC, Electrospray (for UPLC) and other ion sources without instrument venting in minutes.
APGC provides significant performance advantages over traditional GC/MS ionisation methods, giving high sensitivity and less fragmented spectra.
Food Safety General Principles including: Foodborne Illness vs Food Poisoning, Types of Hazards in Food Hygiene, The 5 Key Principles of Food Hygiene, Critical Basics for Food Hygiene, Cooking-ware Types & Food Safety ,Plastic Containers, Food Safety Management Systems.
It covers general and critical information on each of the sections it includes.
Helpful for acquiring a good knowledge about the food hygiene topic.
Can be presented in class settings or workshops.
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.
Food sanitation is more than just cleanliness. 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.
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.
Dr. Robert Tauxe - Antimicrobial Resistance and The Human-Animal Interface: T...John Blue
Antimicrobial Resistance and The Human-Animal Interface: The Public Health Concerns - Dr. Robert Tauxe, Deputy Director, Division of Foodborne, Waterborne and Environmental Diseases, US Centers for Disease Control and Prevention, from the 2014 NIAA Symposium on Antibiotics Use and Resistance: Moving Forward Through Shared Stewardship, November 12-14, 2014, Atlanta, Georgia, USA.
More presentations at http://www.swinecast.com/2014-niaa-antibiotics-moving-forward-through-shared-stewardship
This presentation describes the operation and application of the Waters APGC (Atmospheric Pressure Gas Chromatography) ion source which provides a highly sensitive GC-MS, MS/MS capability for tandem quadrupole and time of flight MS systems. It is very easy to swap between APGC, Electrospray (for UPLC) and other ion sources without instrument venting in minutes.
APGC provides significant performance advantages over traditional GC/MS ionisation methods, giving high sensitivity and less fragmented spectra.
Analysis of pesticides in food using both LC- and GC-MS/MS, with data and description of Atmospheric Pressure GC, available on the same system as UPLC-MS/MS with rapid changeover.
Food plantation is the good material about the pht they are give good knowledge about the student and hotel management and they are give more knowledge about the public for sanitizer of waste disposal
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
Navigating the Health Insurance Market_ Understanding Trends and Options.pdfEnterprise Wired
From navigating policy options to staying informed about industry trends, this comprehensive guide explores everything you need to know about the health insurance market.
CHAPTER 1 SEMESTER V PREVENTIVE-PEDIATRICS.pdfSachin Sharma
This content provides an overview of preventive pediatrics. It defines preventive pediatrics as preventing disease and promoting children's physical, mental, and social well-being to achieve positive health. It discusses antenatal, postnatal, and social preventive pediatrics. It also covers various child health programs like immunization, breastfeeding, ICDS, and the roles of organizations like WHO, UNICEF, and nurses in preventive pediatrics.
One of the most developed cities of India, the city of Chennai is the capital of Tamilnadu and many people from different parts of India come here to earn their bread and butter. Being a metropolitan, the city is filled with towering building and beaches but the sad part as with almost every Indian city
Antibiotic Stewardship by Anushri Srivastava.pptxAnushriSrivastav
Stewardship is the act of taking good care of something.
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
WHO launched the Global Antimicrobial Resistance and Use Surveillance System (GLASS) in 2015 to fill knowledge gaps and inform strategies at all levels.
ACCORDING TO apic.org,
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
ACCORDING TO pewtrusts.org,
Antibiotic stewardship refers to efforts in doctors’ offices, hospitals, long term care facilities, and other health care settings to ensure that antibiotics are used only when necessary and appropriate
According to WHO,
Antimicrobial stewardship is a systematic approach to educate and support health care professionals to follow evidence-based guidelines for prescribing and administering antimicrobials
In 1996, John McGowan and Dale Gerding first applied the term antimicrobial stewardship, where they suggested a causal association between antimicrobial agent use and resistance. They also focused on the urgency of large-scale controlled trials of antimicrobial-use regulation employing sophisticated epidemiologic methods, molecular typing, and precise resistance mechanism analysis.
Antimicrobial Stewardship(AMS) refers to the optimal selection, dosing, and duration of antimicrobial treatment resulting in the best clinical outcome with minimal side effects to the patients and minimal impact on subsequent resistance.
According to the 2019 report, in the US, more than 2.8 million antibiotic-resistant infections occur each year, and more than 35000 people die. In addition to this, it also mentioned that 223,900 cases of Clostridoides difficile occurred in 2017, of which 12800 people died. The report did not include viruses or parasites
VISION
Being proactive
Supporting optimal animal and human health
Exploring ways to reduce overall use of antimicrobials
Using the drugs that prevent and treat disease by killing microscopic organisms in a responsible way
GOAL
to prevent the generation and spread of antimicrobial resistance (AMR). Doing so will preserve the effectiveness of these drugs in animals and humans for years to come.
being to preserve human and animal health and the effectiveness of antimicrobial medications.
to implement a multidisciplinary approach in assembling a stewardship team to include an infectious disease physician, a clinical pharmacist with infectious diseases training, infection preventionist, and a close collaboration with the staff in the clinical microbiology laboratory
to prevent antimicrobial overuse, misuse and abuse.
to minimize the developme
R3 Stem Cells and Kidney Repair A New Horizon in Nephrology.pptxR3 Stem Cell
R3 Stem Cells and Kidney Repair: A New Horizon in Nephrology" explores groundbreaking advancements in the use of R3 stem cells for kidney disease treatment. This insightful piece delves into the potential of these cells to regenerate damaged kidney tissue, offering new hope for patients and reshaping the future of nephrology.
CHAPTER 1 SEMESTER V - ROLE OF PEADIATRIC NURSE.pdfSachin Sharma
Pediatric nurses play a vital role in the health and well-being of children. Their responsibilities are wide-ranging, and their objectives can be categorized into several key areas:
1. Direct Patient Care:
Objective: Provide comprehensive and compassionate care to infants, children, and adolescents in various healthcare settings (hospitals, clinics, etc.).
This includes tasks like:
Monitoring vital signs and physical condition.
Administering medications and treatments.
Performing procedures as directed by doctors.
Assisting with daily living activities (bathing, feeding).
Providing emotional support and pain management.
2. Health Promotion and Education:
Objective: Promote healthy behaviors and educate children, families, and communities about preventive healthcare.
This includes tasks like:
Administering vaccinations.
Providing education on nutrition, hygiene, and development.
Offering breastfeeding and childbirth support.
Counseling families on safety and injury prevention.
3. Collaboration and Advocacy:
Objective: Collaborate effectively with doctors, social workers, therapists, and other healthcare professionals to ensure coordinated care for children.
Objective: Advocate for the rights and best interests of their patients, especially when children cannot speak for themselves.
This includes tasks like:
Communicating effectively with healthcare teams.
Identifying and addressing potential risks to child welfare.
Educating families about their child's condition and treatment options.
4. Professional Development and Research:
Objective: Stay up-to-date on the latest advancements in pediatric healthcare through continuing education and research.
Objective: Contribute to improving the quality of care for children by participating in research initiatives.
This includes tasks like:
Attending workshops and conferences on pediatric nursing.
Participating in clinical trials related to child health.
Implementing evidence-based practices into their daily routines.
By fulfilling these objectives, pediatric nurses play a crucial role in ensuring the optimal health and well-being of children throughout all stages of their development.
The dimensions of healthcare quality refer to various attributes or aspects that define the standard of healthcare services. These dimensions are used to evaluate, measure, and improve the quality of care provided to patients. A comprehensive understanding of these dimensions ensures that healthcare systems can address various aspects of patient care effectively and holistically. Dimensions of Healthcare Quality and Performance of care include the following; Appropriateness, Availability, Competence, Continuity, Effectiveness, Efficiency, Efficacy, Prevention, Respect and Care, Safety as well as Timeliness.
Leading the Way in Nephrology: Dr. David Greene's Work with Stem Cells for Ki...Dr. David Greene Arizona
As we watch Dr. Greene's continued efforts and research in Arizona, it's clear that stem cell therapy holds a promising key to unlocking new doors in the treatment of kidney disease. With each study and trial, we step closer to a world where kidney disease is no longer a life sentence but a treatable condition, thanks to pioneers like Dr. David Greene.
Navigating Challenges: Mental Health, Legislation, and the Prison System in B...Guillermo Rivera
This conference will delve into the intricate intersections between mental health, legal frameworks, and the prison system in Bolivia. It aims to provide a comprehensive overview of the current challenges faced by mental health professionals working within the legislative and correctional landscapes. Topics of discussion will include the prevalence and impact of mental health issues among the incarcerated population, the effectiveness of existing mental health policies and legislation, and potential reforms to enhance the mental health support system within prisons.
Performance Standards for Antimicrobial Susceptibility Testing
Food safety and hygiene
1.
2. WHO estimates that foodborne and
waterborne diarrheal diseases together kill
2.2 million people annually
Foodborne diseases and threats to food
safety are a constantly growing public health
problem.
3. Every person working in the food industry has
a responsibility to prepare food that is safe
and suitable to eat.
This training presentation will educate food
handlers with the necessary skills and
knowledge of food safety and hygiene
matters relevant to their work activities.
4. Food can be contaminated by the following three
main hazard types:
Physical hazards (foreign objects) – metal, wood,
glass, plastic, etc.
Chemical hazards – bleach, caustic soda,
detergents, pesticides, etc.
Microbiological – bacteria, viruses, moulds and
parasites.
Food that is contaminated with any of these
hazards is unsafe and unsuitable to eat.
5. Bacteria are single-celled living micro-organisms.
The most common form of food poisoning is
bacterial food poisoning. To survive and multiply,
bacteria need:
Water.
Food.
Correct temperatures.
Time.
Most, but not all, need oxygen.
Under these conditions, bacteria will multiply by
dividing in two every 10-20 minutes. After 6 hours,
1 bacterium can multiply into 262,144 bacteria,
more than enough to cause food poisoning.
6. Food poisoning bacteria come from five main
sources:
Food handlers (especially their hands).
Raw foods, such as meat, poultry, shellfish
and vegetables.
Pests and animals.
Air and dust.
Dirt and food waste.
7. Potentially hazardous foods support the
growth of bacteria. They need to be kept at
temperatures either below 5°C or above 60°C
to prevent the growth of any food poisoning
bacteria that may be present in the food.
Examples of potentially hazardous foods
include meat, poultry, seafood, eggs, dairy
foods, gravies and cooked rice.
8. Food at incorrect temperatures
Under ideal conditions, bacteria multiply rapidly
between 5°C and 60°C (the danger zone for food).
Below 5°C, bacteria multiply slower.
At freezing temperatures, bacteria stop
multiplying and become dormant. Freezing does
not kill bacteria.
Most bacteria are killed at temperatures above
60°C.
9. Cross-contamination
Cross-contamination occurs when food becomes
contaminated with bacteria from another source.
Bacteria can be transported by hands, utensils,
surfaces, equipment, tea towels, raw food and pests.
Common examples of cross contamination include
unclean hands; dirty knives; utensils; equipment and
food contact surfaces (eg chopping boards); blood
dripping from raw foods; storing raw food with
cooked foods; storing food uncovered; and using dirty
cleaning cloths and tea towels.
10. Poor personal hygiene
Examples of poor personal hygiene include:
Dirty hands and clothing.
Uncovered cuts and wounds.
Long dirty fingernails.
Excess jewellery on hands and wrists.
Coughing and sneezing over food.
Handling food while ill.
Not washing hands after going to the toilet.
11. Unclean food premises
Dirty kitchens increase the risk of cross-
contamination from pests and particles of food,
grease and dirt.
Poor pest control
Common pests found in food premises include:
– rats and mice
– flies
– cockroaches.
These pests can carry food poisoning bacteria and
may also cause physical contamination of food with
their droppings, eggs, fur and dead bodies.
12.
13.
14.
15.
16. Temperature control
Minimise the time that potentially hazardous foods
spend in the danger zone.
Always remember to keep:
cold food cold at 5°C or colder
hot food hot at 60°C or hotter.
All food businesses are required to obtain and use a
probe thermometer, accurate to +/-1°C to monitor the
temperature of potentially hazardous foods.
17. Avoid cross-contamination
Keep food covered until use.
Practise correct personal hygiene.
Separate raw and cooked, and old and new food
at all times.
Use separate equipment and utensils when
preparing raw meats, poultry and seafood.
Clean and sanitise all equipment, utensils and
food contact surfaces.
Store chemicals separate from food.
18. Personal hygiene
Clean hands and clothing.
Minimise jewellery on hands and wrists.
Tie-back or cover hair.
Clean and short fingernails.
Avoid unnecessary contact with food.
Cover all cuts and sores with a brightly coloured waterproof dressing.
Do not eat over food or food surfaces.
Do not prepare food when you are ill.
Avoid touching your face and hair.
Do not cough or sneeze over food.
Do not taste food with your fingers or “double dip” with a spoon.
If wearing gloves, change frequently.
19. When should you wash your hands?
Before commencing or resuming work.
After using the toilet.
After smoking.
After handling rubbish.
After using a handkerchief or tissue.
After touching your hair or face.
Before and after handling raw food.
Before handling cooked food.
After any cleaning task.
20.
21. Hand washing facilities
Must be accessible to all food handlers.
To be used only for the washing of hands.
Provide soap and warm potable water.
Provide disposable towels for drying hands.
Provide a bin for the disposable towels.
22.
23. Cleaning
Essential for the safe operation of any food business.
Must be continuous and ongoing.
Thoroughly clean and sanitise all food surfaces,
equipment and utensils with hot water and detergent
and chemicals (sanitisers). Remember that most
detergents do not kill bacteria, but hot water and
sanitisers do!
Implement a cleaning schedule to ensure that
cleaning is conducted on a regular basis (including
hard to reach places).
24. Cleaning and sanitising without a dishwasher
Wear rubber gloves to protect your hands from the
hot water and chemicals.
Remove food particles by scraping or soaking.
Wash using hot water and detergent – change the
water if it becomes cool or greasy.
Rinse in hot water with chemical sanitiser or in very
hot water (above 80°C - only if sink has heating
element and rinsing baskets) and leave to soak for 30
seconds.
Either drip-dry or use a clean tea towel to reduce the
risk of cross-contamination.
25. Pest Control
Keep them out – seal the food premises.
Starve them out – keep food premises clean.
Throw them out – conduct regular pest
inspections or services.
Don’t give them a home - remove all
unnecessary equipment and items.
Report all pest sightings or evidence of pest
activity to your supervisor.
26. Waste management
Place waste in plastic lined bins.
Remove all waste from the premises as
required.
Empty and clean waste bins regularly.
Ensure all external bins are covered.
Protect external waste bin area from pests
and birds.
27. Supply – use food suppliers that have a good reputation.
Receival – check temperatures of potentially hazardous foods on delivery and store
at the correct temperature as soon as possible. Do not accept potentially
hazardous food unless it is delivered under temperature control.
Storage
0 to 5°C for fresh; -18°C to -24°C for frozen; and 60°C or above for hot food
Keep food covered and up off the floor.
Separate food types (meat, poultry, seafood, dairy, fruit & veg).
Separate raw food from cooked and new food from old.
Store raw foods such as meat, poultry and seafood in containers on the bottom
shelf of the coolroom or fridge.
Rotate stock (“first in, first out”).
28. Pre
preparation
Personal hygiene.
Ensure that equipment, utensils and surfaces are clean.
Temperature control.
Avoid cross contamination.
Don’t prepare food too far in advance.
Cooking – ensure correct internal temperatures are achieved,
using your probe thermometer.
Cooling
Cool to 5°C within 6 hours.
Cool in shallow containers in a well-ventilated area.
Cover only when cooled thoroughly.
29.
30. Reheating
Reheat food rapidly to 60°C or above.
Ensure correct internal temperatures are achieved, using your probe
thermometer.
Thawing
Thaw foods in the coolroom or fridge on a drip tray.
Thaw only small food items in the microwave, then cook immediately.
Always ensure thorough defrosting before cooking.
Never thaw foods at room temperature.
Never thaw food in water.
Never re-freeze thawed food.
31.
32. Displaying – protect food from contamination and keep potentially
hazardous foods under temperature control.
Hot holding (pie warmers and hot boxes)
Pre-heat hot holding equipment before adding food.
Heat food to above 60°C before hot holding.
Maintain temperature of food above 60°C.
Conduct regular temperature checks using your probe
thermometer.
Packaging – protect food from contamination and use suitable
packaging materials.
Transporting – protect food from contamination and keep potentially
hazardous foods under temperature control.
33. Food disposal
Label food and keep separate.
Destroy food or return to supplier.
Food recall – a food business involved in wholesale
supply, manufacture or importation of food must
have a documented system in place to ensure the
recall of any unsafe food.
34. Report or prevent all suspected breaches of food
safety.
Report all evidence of pest activity.
Conduct regular temperature checks of food with
your probe thermometer.
Implement a cleaning schedule.
Obtain and read a copy of the Food Safety Standards.
Encourage other food handlers to attend food safety
training programs like this one.
Be aware food hazards are everywhere! Don’t give
them any opportunity to contaminate food.
Always remember - prevention is better than cure.
35. 1. Location and Surroundings
2. Layout and Design of Food
Establishment Premises
3. Equipment
4. Facilities: Water Supply, Cleaning
utensils and equipments, Washing of
Raw Materials, Ice and Steam,
Drainage and Waste Disposal,
Personnel Facilities and Toilets, Air
Quality and Ventilation, Lighting
5. Food Operations and Control:
Procurement of Raw Materials and
food, Storage of Raw Materials and
Food, Food Processing, Preparation
Packaging Distribution and Service:
Time and Temp Control
6. Management and Supervision
7. Food Testing Facilities
8. Audit, Documentation and Records
9. Sanitation and Maintenance of
Establishment Premises: Cleaning
and Maintenance, Pest Control
Systems
10. Personal Hygiene: Health Status,
Personal Cleanliness, Personal
behaviour, Visitors
11. Product Information and
Consumer Awareness
12. Training
35
36. It is essential that food handlers have the
required skills and knowledge of food safety and
food handling controls to minimise the risk of
food poisoning.
As a food handler, it is your responsibility to
ensure that food for your customers is safe and
suitable to eat.