PPT-HACCP in School Food Service

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. the United Arab Emirates. Dina Al-Kandari and David J. Jukes. 1 March 2011. Introduction. International guidance on HACCP implementation. Food control in the UAE. HACCP in the UAE. Conclusions. 2. Outline. Your Title upon completion: . IDPH Certified Foodservice Manager. Valid: 5 years. 90 Days to comply with certification requirements. Quiz:. What food group includes Alligators?. What is the Temperature Danger Zone?. Jeanne Aiello, SNS. CDE Office of School Nutrition. CSNA Fall Conference 2012. Objectives. Review common types of foodborne illness with an emphasis on . norovirus. . Review the Process Approach to HACCP in schools. John Walker. JTAK Food Safety. www.jtakfoodsafety.com. Objectives. Regulation. HACCP and its principles. Process Approach. Standard Operating Procedures (SOPs). Developing your Food Safety program. The Requirement. 6. HACCP Plan Examples. Example 1. CANNED . TUNA . from Frozen Round Tuna. Tuna Council's Handbook. Chapter 5 / . 2. 3 Parts in each Example. Product . and Process Descriptions. Thaw food correctly. Cook food to a minimum internal temperature. Cool and reheat food to the correct temperature in the correct amount of time. 6-2. General Preparation Practices. When prepping food:. 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 . 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:. Food safety management system:. Group of practices and procedures intended to prevent foodborne illness. Actively controls risks and hazards throughout the flow of food. These are the foundation of a food safety management system:. points. .  . (HACCP).  . Dr. Areej . Alkhaldy. CLN212 . HACCP Certification is a food safety system certification that helps businesses identify and prevent food safety hazards. The HACCP Certification process involves identifying potential food safety hazards and then putting steps in place to reduce or eliminate those hazards. Businesses that have obtained this Certification demonstrate a commitment to food safety and are able to provide customers with assurances that their food is safe to eat. IAS conducts HACCP Training in Philippines. It is a comprehensive course covering all steps required for a complete HACCP implementation, from the development of a HACCP team to the development and validation of a HACCP plan. The training covers multiple modules including hazard analysis, prerequisite program, food safety system implementation, and validation. HACCP is a system that identifies all of the food safety hazards, critical control points (CCP), and preventive measures within your company. Legal responsibility. Food . businesses . have a legal responsibility to produce safe food.. A . fod. business . that breaks the law faces:. • . improvement notices – a fixed time period is set for the company to rectify problems;.