PPT-1.01 Y FOOD SAFETY VS. FOOD SANITATION

1 101Y Food Sanitation vs Food Safety Whats the difference 101Y Food Sanitation vs Food Safety 2 101Y Food Sanitation vs Food Safety Food Safety Food safety is how food is handled to . VS. FOOD SANITATION. 1. 1.01Y Food Sanitation vs. Food Safety. What’s the difference?. 1.01Y Food Sanitation vs. Food Safety. 2. 1.01Y Food Sanitation vs. Food Safety. Food Safety. Food safety is how food is handled to . By Clay Wheeler. What Does Minimum Cooking Temperature Mean? . The minimum cooking temperature the internal portion of food must reach in order to sufficiently reduce the number of . microorganisms that may be harmful. 19 November 2013. Photo credit: . . United Nations. World Health Summit defines Food Security as.  “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. http://home.bt.com/news/odd-news/maggots-mice-and-deadly-spiders-21-of-the-most-disgusting-things-found-in-food-11363954811297. a 12-year-old girl found eight maggots. in a sealed bag of Morrisons’ own-brand boil-in-the-bag rice.. Level One Certification Course: Area 2. Kentucky Department of Education, Division of School and Community Nutrition. 20140630. At the end of this presentation, you will be able to…. 20140630. Understand and utilize proper cleaning and . Preventing Food Bourne Illness. Key Terms. Preventing Foodborne Illness. There are three main ways to prevent foodborne illness:. Personal Hygiene. Consists of the actions a person takes to keep his or her body and clothing clean and to remove pathogens. Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. 1. Initial questions:. Why is Food Safety and Sanitation in Child Care Settings Important?. Infants and preschool aged children are . a high-risk population for contracting . food borne illness. Their bodies have not built up adequate . Level One Certification Course: Area 2. Kentucky Department of Education, Division of School and Community Nutrition. 20140630. At the end of this presentation, you will be able to…. 20140630. Understand and utilize proper cleaning and . Level One Certification Course. Area Two: Sanitation, Safety and First Aid, Equipment Use and Care. Kentucky Department of Education. Division of School and Community Nutrition. Course Objectives. From this presentation food service staff should be able to:. Intro. Cover sanitation and safe food handling. Cover general kitchen safety. -This will be similar training to getting a food handler's card. -You will not be getting food handlers card. -You are not required to have a food handler's card . Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens Why it matters?. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year. 5,000 people die each year. You pay money to buy food trusting it was handled properly. (your establishment’s name) . in order to provide you with a safe dining experience.. (Include and customize below as appropriate to your sanitation plan). We are frequently wiping down and sanitizing surfaces, especially in high contact areas _______________ .