PPT-Objective: 1.03 Understand the food handlers responsibility in preventing contamination

Bell ringer Test codeXU9XA7R Kitchen Groups 1 st Kitchen LabsSausage Fettuccine Alfredo Alfredo Sauce is from scratch Lab Focus Safety amp Sanitation Personal Hygiene glove use TEAMWORK COMMUNICATIONRESPONSIBILITY amp COOPERATION. Food handlers . can contaminate food when they:. Have a foodborne illness. . Have wounds that contain a pathogen. Sneeze or cough. Have contact with a person who is . sick. Touch anything that may contaminate their hands and . Handler. Objectives:. Avoiding personal behaviors that can contaminate food. Washing and caring for hands. Dressing for work and handling wok clothes. Limiting where staff can eat, drink, smoke, and chew gum or tobacco. Food handlers . can contaminate food when they:. Have a foodborne illness. . Have wounds that contain a . pathogen. _____________________________________. Have contact with a person who is . sick. Touch anything that may contaminate their hands and . Handler. Objectives:. Avoiding personal behaviors that can contaminate food. Washing and caring for hands. Dressing for work and handling . work . clothes. Limiting where staff can eat, drink, smoke, and chew gum or tobacco. Can be contaminated on purpose, but most cases are accidents.. Animals used for food. Air, contaminated water, . and dirt. People. From person to person. Through sneezing or vomiting onto food or food contact surfaced. Chapter Number 9. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 9. Bell ringer. : (Test code:XU9XA7R). Kitchen Groups. : 1. st. Kitchen Labs…Sausage Fettuccine Alfredo (Alfredo Sauce is from scratch)! (Lab Focus. Safety & Sanitation, Personal Hygiene, glove use) TEAMWORK, COMMUNICATION,RESPONSIBILITY, & COOPERATION. Prevent cross-contamination. Prevent time-temperature . abuse. 4-2. The Flow of Food. Separate . equipment:. Use separate equipment for each type of food. Clean and . sanitize:. Clean and sanitize all work surfaces, equipment, and utensils after each task. Chapter Number 5. Class Name. Instructor Name. Date, Semester. Book Title. Book Author. Learning Objectives. After this presentation, you should be able to complete the following Learning Outcomes. 5.0. 2. -2. DVD. Let’s review. . 2-3. Review. What are the four types of microorganisms that can cause foodborne illness?. Viruses. . Bacteria. Parasites. Fungi. DVD Review. 2-4. What . six . conditions . Recognize the importance of food safety. Understand how food becomes unsafe. Identify TCS food. Recognize the risk factors for foodborne illness. Understand important prevention measures for keeping food safe. . Alkhaldi. Community Medicine 2015/ 1016. Faculty of Medicine, The University of Jordan. Food Contamination. A . toddler is hospitalized as a result . of drinking . contaminated apple juice. . A preschooler dies . Notification Responsibilities for Food Handlers. Childcare Workers. Children in Daycare. Healthcare Workers. Required by the Department of Public Health (DPH) Rules for Food Service. Department of Public Health Recommended Best Practices. Can be contaminated on purpose, but most cases are accidents.. Animals used for food. Air, contaminated water, . and dirt. People. From person to person. Through sneezing or vomiting onto food or food contact surfaced.