Serve Safe Manager PowerPoint Presentation, PPT - DocSlides

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Serve Safe Manager PowerPoint Presentation, PPT - DocSlides - Chapter 1: Providing Safe Food. Scenario: Foodborne Illness @ local cafe. Dozens of people became sick at a small café. Customers who at the café’s famous Baked Potato Salad called to complain of nausea and vomiting. These calls began within two days after eating the dish. They eventually also experienced double vision and difficulty in speaking and swallowing..

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Serve Safe Manager PowerPoint Presentation, PPT - DocSlides

    Slide1

    Serve Safe Manager

    Chapter 1: Providing Safe Food

    Slide2

    Scenario: Foodborne Illness @ local cafe

    Dozens of people became sick at a small café. Customers who at the café’s famous Baked Potato Salad called to complain of nausea and vomiting. These calls began within two days after eating the dish. They eventually also experienced double vision and difficulty in speaking and swallowing.

    Slide3

    WHAT WENT WRONG? Why?

    Slide4

    Scenario: Foodborne Illness @ local café RESULTS

    The local regulatory authorities investigated. They found that the baked potatoes in the salad were the source of the outbreak. The potatoes had been wrapped in aluminum foil when they were baked. Then they were left on a prep table overnight to cool. Ultimately, the potatoes were left at room temperature for almost 18 hours before they were used in the salad. Bacteria on the potatoes had the correct conditions for growth. Theses conditions included time, temperature, and a lack of oxygen provided by the potatoes’ foil wrapping.

    Slide5

    You can PREVENT this:

    Recognize the importance of food safety

    Understand how food becomes unsafe

    Identify TCS food

    Recognize risk factors for foodborne illnesses

    Understanding important prevention measure for keeping food safe

    Slide6

    Classifying a foodborne illness

    Definition:

    a disease transmitted to people by food

    Outbreak occurs when:

    2 or more people have same symptoms after eating the same food

    an investigation is conducted

    outbreak is confirmed by lab analysis

    Slide7

    Challenges to Food Safety

    TIME- pressure to prepare food

    LANGUAGE & CULTURE- staff speaks different language/ different cultural practices for food handling

    LITERACY & EDUCATION- different levels of education

    PATHOGENS- microorganisms found on foods once considered safe

    UNAPPROVED SUPPLIERS- suppliers not practicing safe food-handling

    HIGH-RISK CUSTOMERS- older, younger, and suppressed immune system

    STAFF TURNONVER- training new staff= less time for food safety training

    Slide8

    Costs of a FB Illness

    Loss of sales

    Negative exposure (media)

    Lawsuits/ legal fees

    Increased insurance

    Loss of reputation

    Lowered staff moral

    Staff missing work

    Staff retraining

    Slide9

    Types of Contaminants

    Biological:

    pathogens (bacteria, virus, parasite, fungi)

    Chemical:

    contaminate food if used incorrectly (bleach sanitizer sprayed over food)

    Physical:

    Foreign objects (paper, hair, fish bones)

    Slide10

    5 main reasons for contaminated food(Provided an example for each)

    purchased from unsafe source

    Failed to cook correctly

    Held at incorrect temperature (danger zone)

    Using contaminated equipment

    Poor personal hygiene

    Slide11

    TCS Foods

    Milk/ dairy

    Meat/ poultry/ eggs/ fish/ shellfish

    Baked potatoes

    Rice/ beans/ vegetables (heat treated)

    Tofu

    Sprouts

    Sliced melon/ tomato/ leafy greens

    Untreated garlic/oil mixtures

    Slide12

    High Risk for FB Illnesses

    Elderly people

    Pre-k age children

    Low immune system

    Slide13

    Government Agencies

    FDA- inspects all food except meat, poultry, and eggs. Regulates transportation of food/ restaurants/ vending machines/ schools/ hospitals

    USDA- inspects meat, poultry, and eggs

    CDC/PHS- conduct research for causes of a F B illness outbreak, inspects operations, enforce regulations, licensing, HACCP plans

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