PPT-Hazards in the Flow of Food

To keep food safe throughout the flow of food Prevent crosscontamination Prevent timetemperature abuse 42 B No A Yes Can this prevent crosscontamination What Do You Think Why The food handler is using a yellowcolored cutting board for preparing raw poultry Using separate equipment for raw and readytoeat food can prevent crosscontamination . Surjit. Singh. Food is one of the essentials to sustain life. Access to pure, nutritious food, free from any type of adulteration is the genuine expectation of every citizen. . One . works hard and earns to satisfy the hunger. But at the end of the day, many of us are not sure of quality of food we are eating. . Associated with Low-Flow Showerheads A White Paper Developed by the American Society of Sanitary Engineering Scald Awareness Task Group REVISED: March 2012  . By:. Dr. J. S. . Yadav. COO. Premium Farm Fresh Produce Ltd., New Delhi.. Concern for food safety. Countries across the globe including European Markets are highly concerned about this issue and have developed their own set of standards for the good hygienic practices for wholesale markets for fruits and vegetables. . . Hazard. 1. (Codex). :. ‘. A biological, chemical or physical agent . in, or condition of, food with the . potential to cause an adverse health ef. fect.’. Significant hazards . (. International Life Sciences Institute- ILSI. FOR PANTRIES . Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . If you have any questions, please call (928) 402-8811.. Abbreviations used in this presentation. Abd. – Abdominal. FBI – Foodborne Illness. N/V – Nausea and Vomiting. S/S – Signs and Symptoms. Warning . Know when event is happening. Education . Know what to do when an event happens. Research . Know what will happen in an event. ‘Water’ Volcanoes. . Water that can be hazardous that are due to magma or Lava. -. free holiday.... Holiday Risk Management. . Identify Hazards. . Assess Risks. . Make Risk Decisions. . Implement Controls. . Monitor/Supervise/Evaluate. Safety Hazards. . Don’t overload electrical circuits. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. Food Safety Programs. Personal hygiene . Presented by: Kareemah Thomas. Agency Relations Coordinator/HR Manager. According to the Center For Disease Control, each year 76 million individuals get sick from food-borne illnesses; 325,000 individuals are hospitalized; 5,000 individuals die. . Introduction to food safety If you have any questions, please call (928) 402-8811. Abbreviations used in this presentation Abd – Abdominal FBI – Foodborne Illness N/V – Nausea and Vomiting S/S – Signs and Symptoms Karin Goodburn MBE. Chilled Food Association. www.chilledfood.org. . Food Focus 3 November 2020. Hazard or risk?. Who is the end consumer?. Risk Management - 4Cs + good quality raw material. What it takes to make RTE food. Darunee Edwards. 5 August 2020. Local Wisdom in . S. election of . F. ood . I. ngredients. Novel Corona Virus, COVID-19 . 1/3. New type of respiratory virus. No previously known knowledge . No vaccine . INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this..