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HACCP Presentation
The document discusses proper food safety practices for food handlers including proper handwashing techniques, preventing cross-contamination, and ensuring food is stored at proper temperatures as bacteria need food, moisture, suitable temperatures between 40 to 140°F, and time to grow and cause foodborne illness. Key hazards from microbes, chemicals, physical contaminants, and allergens that can make food unsafe are described along with best practices for personal hygiene, safe food handling, and conditions for preventing bacterial growth.
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HACCP Presentation
- 5. Diagnosed witha foodborne illness Show symptoms of gastrointestinal illness Have infected lesions Exposed to an ill person Touch anything that may contaminate their hands How Foodhandlers Contaminate Food
- 6. Proper Handwashing Procedure 1.Wet your hands with warm running water 2. Apply soap 3. Rub hands together for at least twenty seconds 4. Clean under fingernails and between fingers 5. Rinse hands thoroughly under running water 6. Dry hands
- 7. Using therestroom Handling raw foods Touching hair or body Sneezing, coughing, using handkerchief Smoking, eating, drinking, chewing tobacco or gum Wash hands after Using chemicals Handling garbage Clearing tables or busing dirty dishes Touching aprons or clothing Touching other unsanitized surfaces
- 8. When to ChangeGloves As soon as they become soiled Before beginning a different task At least every four hours during continual use After handling raw meat and before handling cooked or ready-to-eat foods
- 9. Hair restrained Clean,short fingernails, no jewelry or nail polish Apron clean Hair not restrained Long fingernails, jewelry, nail polish Apron dirty and stained Improper Proper
- 10. Bandage andcover cuts, burns, sores, and skin infections Exclude foodhandlers diagnosed with a foodborne illness from the establishment Exclude foodhandlers from working with or around food if they have the following symptoms: Handling Illness and Injury Fever Diarrhea Vomiting Sore throat Jaundice
- 11. Cross contamination Transferringof hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables or hands. Mixing contaminated left over with a freshly cooked batch of food. Handling ready to eat foods with unclean hands. Using the same chopping board for raw meats and ready to eat foods.
- 12.
- 13. PATHOGENS Microorganism: atiny, usually single-celled organism that can be seen only through a microscope. Pathogen: a microorganism that cause disease. 1. bacteria 2. viruses 3. fungi 4. parasites It does not leave detectable odors or taste in food
- 14.
- 15. Intoxications: caused bypoison
- 16. Infections: caused bybacteria
- 17. Toxin-mediated infections: causedby poisons the bacteria produced
- 18. Locomotion of bacteria Hands Air Coughs and sneezes Water Equipment and utensils Rats and mice
- 19.
- 20. Exposure of foodto chemicals Cleaning compounds Polishing compounds Insectisides
- 21. Other labels andsamples
- 22.
- 23. Proper food handling Contamination of food with objects that may not be toxic but may cause injury or discomfort. Proper food handling is necessary to avoid physical contamination.
- 24. Physical hazard -insects
- 25. Physical hazard –insect parts
- 26. Physical hazard –broken glass
- 27. Allergen hazard Substancesthat causes an allergic reaction. Reactions to food may occur as soon as the food is eaten or touched. Itching Rash or hives Shortness of breath Tightness in the throat Swelling of the eyes and face
- 28. Food allergens Wheatproducts Soy products Peanuts and tree nuts Eggs, milk and dairy products Fish and shellfish Chicken and other poultry Nitrites Monosodium glutamate
- 29.
- 30.
- 31. WHEN IN DOUBT,THROW IT OUT!
- 32.
- 33.
- 34. NO LONG ORMANICURED NAILS
- 35. ALWAYS HAVE SHORTAND CLEAN NAILS
- 36. ALWAYS GROOM ANDTIE HAIR
- 37. BE A CLEANCHEF!
- 38. PROPER HAND WASHING BEFORE,DURING AND AFTER COOKING
- 39. WHEN TO WASHHANDS
- 40.
- 41. PROPER WAY TOWASH HANDS
- 42. EVERYONE WILL BEHAPPY!
- 43. KITCHEN SAFETY IT’S BETTERTO BE SAFE THAN SORRY…
- 44.
- 45.
- 46.
- 47. ALWAYS KEEP THEKITCHEN CLEAN
- 48. HOW TO HANDLEKNIVES
- 49. PROPER WAY TOHANDLE KNIVES
- 50.
- 51.
- 52. Conditions for bacterial growth Howto keep food safe
- 53. Food – perishableand non perishable items Bacteria require some kind of food in order to grow. Foods with sufficient amount of proteins are best for bacterial growth.
- 54. Perishable – meatitems
- 55. Perishable – dairyproducts
- 56.
- 57.
- 58.
- 59. temperature Temperatures between 40Fand 140F promote the growth of disease causing bacteria.
- 60.
- 61. Time Perishable items shouldn‘tbe inside the temperature danger zone for more than 4 hours.
- 62. Time – notmore than 4 hours
- 63. Oxygen and moisture Bacteriarequire water and oxygen in order to grow and absorb food.
- 64.
- 65. Protecting against bacteria Keep bacteria from spreading Stop bacteria from growing Kill bacteria
- 66.
- 67.
- 68.
- 69.
- 70. People will notget sick
- 71.
- 72.
- 73. Let’s all besafe!
- 74. Credits ServSafe ChefGerhad Baur
Editor's Notes
- #5 Talking Points: Introduce the safe foodhandler’s key practices as identified in the slide.
- #6 Talking Points: Discuss the manager’s role in ensuring that employees follow policies on personal hygiene and reporting illness. Explain that carriers may not exhibit signs of an illness. Discuss personal behaviors that contribute to food contamination as identified in the text.
- #7 Talking Points: Ask participants to role-play a demonstration of proper handwashing. Remind participants that the simple act of proper handwashing can helpprevent foodborne illness.
- #8 Talking Points: Review the slide list and ask participants to evaluate handwashing practicesat their establishment. Reinforce the manager’s need to set examples for others to follow.
- #9 Talking Points: Explain to participants that gloves help create a barrier betweenhands and food. Discuss proper glove usage. Explain that gloves must never replace handwashing. Remind participants that gloves do not protect food if they are not replaced when necessary.
- #10 Talking Points: Have participants look at the pictures portraying an employee in improper attire. Ask them to explain the potential hazard that each situation poses. Tie responses to foodborne illness and cross-contamination concepts. Discuss other work attire guidelines.
- #11 Talking Points: Discuss the use of finger cots and gloves in response to hand injuries. Discuss reporting requirements for employees diagnosed with a foodborne illness.