Let’s watch a DVD… - PowerPoint Presentation

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Let’s watch a DVD…

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DVDSlide3

Some other things you should know…

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Additional ContentSlide4

Challenges to Food SafetyA foodborne illness is a disease transmitted to people through food.An illness is considered an outbreak when:Two or more people have the same symptoms after eating the same foodAn investigation is conducted by state and local regulatory authoritiesThe outbreak is confirmed by laboratory analysis

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Challenges to Food SafetyChallenges include:Time and moneyLanguage and cultureLiteracy and educationPathogensUnapproved suppliers

High-risk customersStaff turnover

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How Food Becomes UnsafeFive risk factors for foodborne illness:Purchasing food from unsafe sourcesFailing to cook food correctly

Holding food at incorrect temperaturesUsing contaminated equipmentPracticing poor personal hygiene

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How Food Becomes Unsafe

1-7Time-temperature abuseCross-contaminationPoor

personal hygiene

Poor cleaning and sanitizingSlide8

How Food Becomes Unsafe Poor cleaning and sanitizing: Equipment and utensils are not washed, rinsed, and sanitized between usesFood-contact surfaces are wiped clean instead of being washed, rinsed, and sanitizedWiping cloths are not stored in a sanitizer solution between uses

Sanitizer solution was not prepared correctly

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Pg 1.5

SSF 6eSlide9

Food Most Likely to Become UnsafeTCS food:

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Food Most Likely to Become UnsafeTCS food:

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Ready-to-Eat FoodReady-to-eat food is food that can be eaten without further:PreparationWashingCooking

Ready-to-eat food includes:Cooked foodWashed fruit and vegetablesDeli meatBakery itemsSugar, spices, and seasonings

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Populations at High Risk for Foodborne IllnessesThese people have a higher risk of getting a foodborne illness:Elderly peoplePreschool-age childrenPeople with compromised immune systems

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Keeping Food Safe

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Focus on these measures:

Controlling time and

temperature

Preventing cross-contamination

Practicing personal hygiene

Purchasing from approved, reputable suppliers

Cleaning and sanitizingSlide14

Keeping Food SafeTraining and monitoring:Train staff to follow food safety proceduresProvide initial and ongoing trainingProvide all staff with general food safety knowledge

Provide job specific food safety training Retrain staff regularlyMonitor staff to make sure they are following proceduresDocument training

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Keeping Food SafeGovernment agencies: The Food and Drug Administration (FDA)U.S. Department of Agriculture (USDA)Centers for Disease Control and Prevention (CDC)

U.S. Public Health Service (PHS)State and local regulatory authorities

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Let’s review

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ReviewSlide17

A.

YesB. No

Does it need time and temperature control to keep it safe?

Review

Flour

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A.

YesB. No

Does it need time and temperature control to keep it safe?

Cut lettuce

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ReviewSlide19

A.

YesB. No

Does it need time and temperature control to keep it safe?

Sliced melon

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ReviewSlide20

A.

YesB. No

Does it need time and temperature control to keep it safe?

Cooked beans

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ReviewSlide21

A.

YesB. No

Does it need time and temperature control to keep it safe?

Baked potatoes

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ReviewSlide22

A.

Time-temperature abuseB. Cross-contamination

What is the problem?

C. Poor personal

h

ygiene

D. Poor cleaning and sanitizing

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ReviewSlide23

A.

Time-temperature abuseB. Cross-contamination

What is the problem?

C. Poor personal

h

ygiene

D. Poor cleaning and sanitizing

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ReviewSlide24

A.

Time-temperature abuseB. Cross-contamination

What is the problem?

C. Poor personal

h

ygiene

D. Poor cleaning and sanitizing

Chicken breasts

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ReviewSlide25

A.

Time-temperature abuseB. Cross-contamination

What is the problem?

C. Poor personal

h

ygiene

D. Poor cleaning and sanitizing

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Review