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Food Safety and Sanitation

Food Safety and Sanitation. Providing consumers with ______________ is the food handler’s ______________ responsibility. Unfortunately, ______________ are also the primary cause of food-related illnesses. Sanitation.

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Food Safety and Sanitation

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  1. Food Safety and Sanitation

  2. Providing consumers with ______________ is the food handler’s ______________ responsibility.Unfortunately, ______________ are also the primary cause of food-related illnesses.

  3. Sanitation • _________________________________________________________________________________________________________________________________________________

  4. Contamination • ______________ • Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi • ______________ • Caused by chemical substances, especially ______________ , _____________ &_____________ • ______________ • Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter

  5. Contamination Occurs in Two Ways • ______________ contamination • The contamination of raw foods in their natural setting or habitat • ______________ • The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

  6. Biological Contaminants • Microorganisms • Single-celled organisms as well as tiny plants and animals that can be seen only through a ______________

  7. ______________

  8. Bacterial Illness • ______________ Certain bacteria produce toxins; the toxins can poison the consumer • ______________ Occurs when live pathogenic bacteria are ingested • ______________ Living organisms are ingested; they then produce toxins

  9. Would You Rather… $1,000,000.00 A Million bucks A Penny a day X 2 • 1 Penny • 2 Penny • 4 Penny • …

  10. 1x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2= A Penny a day… ______________

  11. Bacteria Need… • ______________ • ______________ • ______________ • ______________ • ______________ • ______________

  12. Temperature • The ______________ factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by ______________

  13. Temperature Danger Zone

  14. Time

  15. Moisture • Bacteria need ______________ to live • Bacteria growth is halted but not killed in dehydrated foods • When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous

  16. Acid/Alkali Balance • Bacteria are affected by the pH of their environment • They can survive in a wide range of pH levels • They prefer a neutral environment with a pH of 6.6-7.5

  17. Atmosphere • Aerobic • Thrive on ______________ • Anaerobic • Cannot survive in the presence of ______________

  18. Parasites • Tiny organisms that depend on nutrients from a ______________ host to complete their life cycle • Trichinosis • Anisakiasis • Cyclospora

  19. Viruses • ______________ the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses • Hepatitis • Norwalk • Foot and mouth disease

  20. Fungi • Plants ranging from single-celled organisms to giant mushrooms • ______________ • ______________

  21. Contaminants • ______________ • Used in growing the food supply • ______________ • Cleaners, polishes, pesticides and abrasives • ______________ • Lead, mercury, copper, zinc and antimony

  22. Cross-Contamination • _________________________________________________________________________________________________________________________________________________

  23. Reducing Cross-Contamination • ______________ • ______________ • ______________

  24. Hand Washing • Use ______________ water • Apply ______________ soap • Rub hands and forearms briskly with lather for at least ______________ seconds • Scrub between ______________ and clean ______________ with a clean nail brush • Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another 5-10 seconds; rinse again • Dry hands with a ______________ using the towel to turn off the water; discard the towel in a trash receptacle

  25. Three-Compartment Sink Procedure

  26. Pest Management • Build them out of your facility • Create an environment in which they cannot find food, water or shelter • Rely on professional extermination

  27. FIFO • ______________ • ______________ • ______________ • ______________

  28. HACCP • An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations • ______________ • ______________ • ______________ • ______________ • ______________

  29. HACCP System Flowchart

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