Serve Safe Manager PowerPoint Presentation, PPT - DocSlides

Download myesha-ticknor | 2017-08-12 | General 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.... ID: 578222

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

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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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