Food Safety Food Safety ReviewReview

August 14th

Amuse Bouche:

Last year you learned about food-borne illnesses and food safety.

What practice do you think is most important for keeping food safe?

Write responses on your slate.

Be prepared to share your responses

Announcements:

• Tardy Reminders/Procedures

• Please have supplies with you each day (binder, paper, water bottle, something to write with)

• Thursday will be our first day in the kitchen- please review the required lab dress code and plan accordingly!

• Procedures and Reminders for first catering event (Thursday, August 16th)

• First FCCLA Meeting- Mark Your Calendar!

TransitionK-W-L

4

What I know

What I would like

to learn

What I learned

Objectives:

Student will be able to:

•Recall important information related to sanitation.•Identify key terms in food safety.

Think-Pair-Share: Who is responsible for the safety of food in the food service industry?

Regulatory Regulatory

AgenciesAgencies

04/11/23

7

defendingfoodsafety.com

Video: New Federal Guidelines for Food SafetyView:

http://www.eggsafety.org/mediacenter/videos/67-new-federal-guidelines-for-food-safety

What regulatory agencies are mentioned in this video clip?

How do the new guidelines protect consumers?

04/11/23 8

What is HACCP?

HACCP Terms

HACCP – (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards.

Flow of Food - the actual movement of food through a kitchen from the point it is received (delivered) to the time it is disposed

www.intelihealth.com/

HACCP Terms (cont.)

Critical Control Point:(CCP’s) -A stepin the flow of food where contamination can be prevented or eliminated.

Critical Control Limit – the minimum criteria that must be met at each Critical Control Point throughout the flow of food.

Temperature Danger Zone – 41⁰F to 135⁰F

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Example of Critical Control Points

Seafood: Fishing Boat- Raw Material-Seafood: Fishing Boat- Raw Material- Processing- Shipment- Safe FoodProcessing- Shipment- Safe Food

Example HACCP Plan:

Introducing:

FAT TOMGuidelines on how to keep food safe:

F = Food T = Time

A = Acidity O = OxygenT = Temperature M = Moisture

Protecting the Food Supply Protecting the Food Supply

http://www.fda.gov/AboutFDA/Transparency/Basics/ucm206201.htm

What Hazards could occur???

•SpoilageSpoilage•ContaminationContamination•Food-borne IllnessesFood-borne Illnesses

SIGNS OF SPOILAGE OR SIGNS OF SPOILAGE OR CONTAMINATIONCONTAMINATION

Signs of Spoilage or Signs of Spoilage or ContaminationContamination

Signs of Spoilage or Signs of Spoilage or ContaminationContamination

Signs of Spoilage or Signs of Spoilage or ContaminationContamination

Number 1 cause of Foodborne Illness:

Norovirus Closes more facilities than any

microorganism in the WorldRestaurantsSchoolsHotelsCasinosHospitalsNursing homes

COST OF A TYPICAL NOROVIRUS OUTBREAK

(U. S DOLLARS – 2007)

Norovirus and Foods

Produce/ salads and shellfish are the foods most commonly associated with Norovirus

Norovirus

No long term immunity

Susceptibility related to blood group

Transmitted by aerosolized vomit and feces

Only infects humans

NorovirusCan survive up to 4 weeks on surfaces like stainless steel

Food handlers are believed to be the major source of contamination

50% of produce pickers in Mexico have norovirus on there hands – most pickers now use gloves

Why is this important to Why is this important to know???know???

OTHER “POPULAR” FOOD-BORNE ILLNESSES:

• Campylobacter (poultry)

• Salmonella (poultry, beef, pork)

• E.Coli (beef)

PASS

…

ORORPLAY!PLAY!

Foodborne IllnessesFoodborne Illnesses

List three symptoms of foodborne illnesses.

Signs of Foodborne IllnessPathogens Often Transmitted by Food Contaminated by Infected Employees

1. Hepatitis A virus Fever, jaundice2. Salmonella typhi Fever

3. Shigella speciesDiarrhea, fever, vomiting

4. Noroviruses Vomiting, diarrhea, abdominal cramps, nausea

5. Staphylococcus Diarrhea, vomiting

6. Streptococcus Fever, sore throat

5 PRACTICES OF GOOD PERSONAL 5 PRACTICES OF GOOD PERSONAL HYGIENE AND HEALTHFULNESSHYGIENE AND HEALTHFULNESS

1. Hygienic Hand Practices

2. Maintain Personal Cleanliness

3. Wear clean and appropriate uniforms

4. Maintain Good Health

5. Report Illness

http://www.flickr.com/photos/arlingtonva/4314530838/

http://www.flickr.com/photos/minnellium/4214127988/

http://www.flickr.com/photos/mikebaird/3239627157/

http://www.flickr.com/photos/spcbrass/369210589/

Write on Write on your Slatesyour Slates

Name a situation that could lead to cross

contamination.

Cross-Contamination

Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.

http://ucanr.org/sites/foodsafety/

When Handling Potentially Hazardous

Foods:•Wash hands between tasks•Clean & Sanitize or change cutting boards/knives/equipment between tasks

•Clean & Sanitize work area between tasks

•Gloves for RTE foodshttp://chargerchant.wordpress.com/2010/11/page/9/

WHEN STORING POTENTIALLY HAZARDOUS FOODS:

0RTE & cooked food on top0Keep raw food separate0Store poultry/eggs on the bottom

0Mark everything clearly

http://ucanr.org/sites/foodsafety/

Receiving Foods:Check for Damage/LeakageCheck for freezer burnVerify temperatureStore immediately in proper area

(dry, fridge, frozen, etc.)

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4 Guidelines for keeping food safe:

Clean—Wash hands and surfaces often.

Separate—Don't cross-contaminate.Cook—Cook to proper temperatures, checking with a food thermometer.

Chill—Refrigerate promptly.

http://www.foodsafety.gov/

Clean Separate Cook chill

Preparedness 101:

The Zombie Apocalypse

http://blogs.cdc.gov/publichealthmatters/2011/05/preparedness-101-zombie-apocalypse/

Write on Write on your Slatesyour Slates

How do you know if your facility has pest or

insect infestation or habitation?

Signs of Insects

LarvaDroppings OdorsSightings of insects

Signs of Rodents

DroppingsNestingSightingsDamage

Review: 3 Compartment Sink

What do you do before?What are the compartments for?

Which Is Correct?Which Is Correct?(hold up # of fingers)

1.Ice scoop stays in the machine.

2.Ice scoop is put in/on storage container.

3.Ice scoop is left on counter.

Sanitation Hot Spots

• Ice Machine• Fridge• Freezer• Handwashing sink• Prep Sink• 3 Compartment Sink• Dish Station

Safety &

Sanitation

Poster

8 ½ X 11Colorful & creativeCorrect & useful information is included

Due Monday, August 20th

***The BEST poster for your topic will be laminated and displayed***

Closure: K-W-L

45

What I know

What I would like

to learn

What I learned