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NEHA Certified Professional Food Manager

NEHA Certified Professional Food Manager

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NEHA Certified Professional Food Manager

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  1. NEHA Certified ProfessionalFood Manager Licensed from MindLeaders, Inc.

  2. Managing Food Safetyand Training Chapter 1

  3. Introduction to Food Safety Important Food Safety Principles Reject contaminated food or food from suspect sources Protect food from contamination Prevent multiplication of microorganisms Destroy microorganisms Discard or remove unsafe or contaminated food

  4. Benefits of GoodFood Safety • Satisfied customers • Good reputation • Increased business • Legal compliance • Minimal food waste • Good working conditions • Higher staff morale • Reduced staff turnover • Increased productivity • Better relationship with enforcement officers • Higher profits

  5. Person in Charge • The FDA Food Code defines the person in charge (PIC) as: "the individual present at a food establishment who is responsible for the operation at the time of inspection." • When you are not present at your food establishment, it's important that you have identified a person in charge tooversee safe food service and dealwith questions or concerns regardingfood safety.

  6. Biological Contamination Chapter 2

  7. Biological Contaminants include: • Bacteria • Viruses • Parasites • Fungi

  8. Bacteria Growth Variables FAT • Food • Acidity • Time TOM • Temperature • Oxygen • Moisture

  9. Temperature Danger Zone • The 2nd T in FAT TOM stands for Temperature • The temperature danger zone is the temperature between 41ºF (5ºC) and 135ºF (57ºC). Disease-causing bacteria grow rapidly in this range, especially between 70ºF (21ºC) and 135ºF (57ºC). If conditions are right, bacteria can double their numbers every 10 to 20 minutes.

  10. What is a Parasite? • Parasites are plants or animals that live on or in another plant or animal – the host – to survive. • Parasites range in size from tiny, single-celled organisms to worms visible to the naked eye. • Parasites may be transmitted through consumption of contaminated food and water.

  11. Types of Fungi Molds • Threadlike organisms that produce spores • Can cause allergic reactions • Can survive freezing and cooking • Some produce dangerous toxins Yeasts • Spoil food quickly • Require oxygen to grow • Destroyed by cooking • Can appear pink in color and may be slimy or may bubble

  12. Other Biological ContaminantsincludeFish Poisoning Fish Toxin (Ciguatoxin) poisoning • Tingling of the fingers • Disturbance of vision • Paralysis • Nausea • Vomiting • Diarrhea Scombrotoxic Fish poisoning • Headache • Nausea • Vomiting • Abdominal pain • Rash on face and neck • Burning or peppery sensation in the mouth • Sweating • Diarrhea

  13. Other Biological ContaminantsincludeShellfish Toxins Symptoms: • Headache • A floating feeling • Dizziness • Lack of coordination • Tingling of the mouth, arms or legs

  14. Other Sources of Contamination Chapter 3

  15. Chemical Contamination Chemical contamination is the presence of unwanted chemical components in food or in the food environment including: • Pesticides • Cleaning agents • Refrigerants • Lubricants • Sanitation agents • Toxic metal poisoning

  16. Physical Contamination • Dirt • Hair, skin, scabs orfingernails • Pencils, pens, ink, etc. • Jewelry • Glass, metal fragments,wood and paint chips • Paper fragments • Plastic and other food packaging items • Dead insects, rodents or rodent droppings

  17. Food Allergens A food allergy is the body’s immune system responding to a food that it mistakenly believes is harmful. Symptoms include: • Tingling sensation in the mouth or throat • Itching in and around the mouth, face and/or scalp • Swelling • Difficulty breathing • Rash or hives • Nausea and/or vomiting • Abdominal cramps and diarrhea • Loss of consciousness

  18. Major Allergens • Milk • Eggs • Fish (bass, flounder, cod) • Shellfish (shrimp, crab, lobster) • Tree nuts (almonds, walnuts,pecans) • Peanuts • Wheat • Soy/Soybeans