Transcript: Three Problems 2. They always touch food and coins without washing their hand Thanks for your listening! 1. Provide masks 3. The environment were so messy that mice and cockroaches holding carnivals in our foods Food Hygiene Tool What we want to do 2. Clean up street Major barrier Display the statistic we get from school to let them know the preference students have between dirty and clean food or environment Major Group Project 1. Vendors may not agree to do it because masks inhibit their voice 2. Washing hands or put on gloves while taking foods is bothering and taking much time 3. It's difficult to change a person's bad habit V.S 1. Vendors would spit tons of saliva to foods 3. Questionnaire
Transcript: FOOD HYGIENE GRADO EN NUTRICIÓN HUMANA Y DIETÉTICA CURSO 2016-2017 INGLÉS CELIA MARÍA MARTÍNEZ MORENO ALEJANDRO MARTÍNEZ DÍAS DANELYS GONZÁLEZ DE GUTIERREZ ANGELES GONZÁLEZ ESPINOSA FOOD HYGIENE AND FOOD SAFETY FOOD HYGIENE FOOD HYGIENE ALL CONDITIONS AND MEASURES NECESSARY TO ENSURE THE SAFETY AND SUITABILITY OF FOOD AT ALL STAGES OF THE FOOD-CHAIN HOW TO CREATE A SAFE FOOD ENVIRONMENT HOW TO CREATE A SAFE FOOD ENVIRONMENT THE HACCP HELPS TO IDENTIFY POTENTIAL FOOD SAFETY HAZARDS IN PREPARATION, PRODUCTION, PACKAGING AND DISTRIBUTION OF FOODS. MONITORING AND MEASURING CRITICAL CONTROL POINTS CAN REDUCE OR ELIMINATE THE RISK OF THE HAZARDS. THIS LEADS TO REDUCE LEVELS OF CONTAMINATION IN FINISHED PRODUCTS, TO IMPROVE QUALITY AND TO ENSURE THE SAFETY OF THE PRODUCT. PRINCIPLES OF FOOD HYGIENE AND SAFETY PRINCIPLES OF FOOD HYGIENE AND SAFETY There are five principles: 1. Keep clean. 2. Separate raw and cooked. 3. Cook thoroughly. 4. Those are keep food at safe temperatures. 5. Use safe water and raw materials. Moreover, there are two basic premises should be taken into account: 1. Identify the essential principles of food hygiene. 2. Provide a guidance for specific codes. CROSS- CONTAMINATION CROSS- CONTAMINATION CROSS-CONTAMINATION OCCURS WHEN HARMFUL GERMS FROM RAW FOODS OR CONTAMINATED SURFACES ARE PASSED ONTO THE FOOD. HOW TO PREVENT A CROSS-CONTAMINATION? HOW TO PREVENT A CROSS-CONTAMINATION? You can prevent cross-contamination by washing and sanitizing every utensil, cutting board, food preparation table, and before and after coming in contact with food. The best way to destroy harmful germs? The best way to destroy harmful germs? Cooking the food to the proper temperature is the best way to destroy harmful germs that may be present in foods. Hotel hygiene standards are one of the main factors to consider when deciding. Infectious disease is a significant cause of death worldwide. Hotel hygiene and hygiene at home Hotel hygiene standards are one of the main factors ... Conclusion Conclusion Infectious diseases cause many deaths around the world. Public participation is very important to prevent them. To improve hygiene properly, educating people could be helpful too.
Transcript: food+Hygiene Wash hands. Be carefull with knifes Clean your benches Tie your hair back! No nail polish No running with hot food put on apron thanks for watching by Adam Shane and bean
Transcript: Food Hygiene Problems Alessandro Muñoz Tremont 6to B Food Hygiene These are the necessary conditions and measures that must be carried out when handling food in order to prevent potential damage to health, such as: Abdominal pain, Nausea, Loss of appetite Fever, Diarrhea Weakness, Fatigue Chills, Abdominal cramps, Excessive thirst Cross contamination Cross contamination It occurs when a clean food comes into contact with a surface that previously touched a contaminated food Measures to take or solutions Always separate cooked or ready-to-eat foods from those that are still raw. Wash the table and utensils before cutting vegetables (especially after cutting meat). Keep all utensils in the kitchen clean. Wash your hands very well before cooking. Everyday situations or examples When cutting the bread with a knife with which raw meat was filleted Dripping liquids from meat by thawing inside the fridge on other foods. When making pasta, use the same utensil to mix the pasta with gluten and another without gluten, without washing it previously Cold chain break Cold chain break It refers to the lack of control of the refrigeration or freezing temperature at which food must be kept from production to the final consumer, including home preservation. The use of cold in food preservation serves to slow down the growth of microorganisms responsible for poisoning or toxic infections associated with food consumption. Measures to take or solutions In frozen foods, check that the packages in the supermarket are free of frost and that their contents remain loose. Choose products that are at the bottom of the chamber or refrigerator to ensure that the food has maintained a constant temperature. Products that need refrigeration must necessarily include on their labeling the legend "keep cold" and the temperature indication. Check the temperature of your refrigerator and freezer with a thermometer. The refrigerator must maintain a temperature of 40ºF or less, and the freezer, 0ºF or less. Everyday situations or examples On many occasions people tend to defrost food at room temperature or in hot water and thus the risk of contamination is much higher (the growth of bacteria occurs mainly between 4ºC and 60ºC). When we defrost a large food, we usually take a part and freeze it again. Food, once defrosted, should not be frozen again unless cooked at more than 70ºC for at least two minutes Take food from the Mercadona freezer that exceeds the line that indicates the maximum load level of the freezer Improper cooking or overheating Improper cooking or overheating It is when the food is prepared, reheated or left at temperatures in which the microorganisms are not eliminated or their growth is favored. Food can contain pathogenic microorganisms, especially those of animal origin such as meat, fish, chicken, shellfish and eggs, for this reason they must always be cooked and very well, otherwise they can make us sick. Measures to take or solutions We must cook food in such a way that it reaches the minimum internal temperature which destroys microorganisms Whole or ground poultry (chicken, turkey and duck): 74 ° C Ground meats (beef, pork, fish): 74 ° C Injected meats: 74 ° C Pork, beef, calf and lamb: 74 ° C Fish: 74 ° C Measures to take or solutions Consume leftovers within two days. The longer cooked food is kept, the greater the risk of food poisoning. Boil both sauces and soups when reheated. If the food is very large, when cooking, cut the piece in the middle to check that it is also hot in the center. Everyday situations or examples When we cook the eggs we have to do it until the yolk and the white are firm, so it is recommended to only use recipes in which the eggs are well cooked. After preparing a meal for the family there are leftovers that will be used for reheating the next day, when reheating make sure that it is completely hot and steaming and do not reheat it more than once. If we cook a chicken, prick the thickest part of the leg and cook until the juices are minimized. The juices should not have anything pink or red. Food from unsafe sources Food from unsafe sources It is common for food to become dirty or contaminated in the various stages that go from its production to its consumption at home; in the field they can be contaminated with insecticides as well as with parasites by the black waters, during their transportation due to the conditions under which they are handled during the journey and at home when they are prepared. Measures to take or solutions 1 2 4 Solution 3 Check that the food cans are not bulging, dented or rusty, or with the security seal broken Do not consume the meat of animals that die of disease or unknown cause. Carefully clean the dry grains and seeds. Put the fruits and vegetables in chlorinated or vinegar water (5 drops per lt) for 10 min. Everyday situations or examples When preparing lettuce salad at home it is necessary to wash it by soaking it with water and vinegar since this before
Transcript: http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/healthandhygieneresp101.aspx Importance of food hygiene Food hygiene is important as it reduces contaminations and cross-contaminations. Also it reduces the the chances of food posioning. With no bad bacteria and germs, no troubles can be caused. Effects of food posioning What is food hygiene? How to prevent unsafe food from being produced Food Hygiene is a process where food is created so it is safe to be consumed by humans. It is also how food is kept, how it is cooked and how it was prepared. According to the Australian Food Safety Standard, food handlers have responsibility to do whatever is reasonable to make sure that their food is safe and suitable for people to eat. Food handlers count as anyone is the food business.There hygiene exist to stop contaminations. By Andrew I'm gonna get this Food Hygiene http://www.foodhygieneaustralia.com.au/ Image by goodtextures: http://fav.me/d2he3r8 suck it Eric Cao Some effects of food posioning can be as simple as stomach pain, some deadly as kidney failure. Some dangerous effects of food posioning are kidney failure, brain and nerve damage and in servre cases death. Pregnant and older people are more at risk than others. bibliography http://www.foodsafety.gov/poisoning/ To prevent cross-contamination or food posioning, wash your hands and learn how to store the food or ingredients correctly. This includes keeping it at the right temperature or keeping the food dry. Also cleaning up the utensils and cookware to remove the food stuck on it can help when it comes to food hygiene.
Transcript: FOOD HYGIENE Different colored chopping boards should be used for different foods. this is to prevent cross contamination. Red for raw meat. Blue for seafood ect. Yellow for cooked meat. Green for fruit and salad. Brown for vegetables. And White for bread. Food premise must be kept in good,clean condition. The layout of the premise must have adequate design, construction and size. This should permit adequate maintenance and cleaning areas, avoid air born bacteria, permit good food handling, and prevent pests and food contamination. Suitable temperature controlled handling and storage areas must be monitored and well ventilated. There must be an adequate amount of toilets away form prep areas. There must be washbasins with hot and cold water, and materials for drying hands hygienically. Adequate lighting must be present. Where necessary, separate changing rooms should be provided. ESCHERICHIA COLI (E. COLI) SALMONELLA LISTERIA EQUIPMENT E. Coli can live in the intestine of perfectly healthy human beings. Most varieties are harmless, but some strains can cause diarrhea, severe abdominal pains and sickness. Raw vegetables and undercooked ground beef are the worst carriers of the bacteria. healthy adult will usually recover in under a week, but in young children it can cause Hemolytic Uremic Syndrome (H.U.S) a deadly form of kidney failure. most symptoms develop within 3-4 days, but that can range from 1-10 days. Cleanliness SALMONELLA BACTERIA In all kitchens the correct equipment must be used to prepare the food properly and keep it safe. Fridges- All fridges should be between 2 and 5 degrees. Any persihable foods should be kept and covered in the fridge. Raw meant should ALWAYS be at the bottom. This is to prevent meat juices contaminating other foods Freezers- ALL freezers should be below -18 degrees. This not only keeps any bacteria dormant, but also prevents food defrosting. CAMPYLOBACTER BACTERIA STAPH ' BACTERIA BASIC HYGIENE In most people listeriosis causes only mild symptoms. Such as high temperature or vomiting. Symptoms usually last for about three days and do not need treating. However if the disease spreads it can cause extreme diseases such as meningitis. Signs of extreme listeria can be a stiff neck, headaches, and tremors. The disease is found in foods such as soft cheese, pre-packed sandwiches, smoked salmon and cooked sliced meats. It is EXTREMELY dangerous in pregnant women. Salmonella are a group of bacteria that causes food poisoning, which causes Gastroenteritis (an infection of the gut that causes diarrhea and vomiting). Symptoms develop 12-74 hours after infection and can last for up to 7 days, putting the patient at risk of dehydration. Salmonella can be found in the gut of many farm animals and pets, but is mostly from poultry. This means that Salmonella can also infect other things such as eggs and even milk. Campylobacter is a disease that causes severe cramps, diarrhea, and a fever. It usually last about a week with symptoms developing within 4-5 days. In people with weakened immune systems it can spread to the bloodstream and be potentially fatal. This disease is often associated with unpasteurized milk as well as poultry, and water. It only takes just 500 organism to make a person sick, and can be contracted from one drop of anything contaminated. Clostridium is a spore born bacteria, found in many environmental sources as well as in humans. It is more commonly found on raw meat and poultry. It prefers conditions with little or no oxygen and can multiply rapidly. People that are infected develop symptoms of stomach cramps and diarrhea within 6- 24 hours. Serious cases can last up to two weeks. FOOD HYGIENE LAWS E. COLI BACTERIA LISTERIA BACTERIA FOOD POISONING CAMPYLOBACTER STAPHYLOCOCCUS AUREUS CLOSTRIDIUM PERFRINIGENS CLOSTRIDIUM BACTERIA Food poisoning is more serious than it sounds. If left untreated it can be potentially fatal, and it is much worse in young children, the elderly, and the ill. The important thing to understand is that it is 100% preventable, simply by treating food correctly. All food premises should have an embedded safety plan. If they don't and you become ill, they can be sued on the grounds that you have become ill due to the incompetence of somebody else. Hands- You must always wash you hands with soap and water. You should also wash your hands whenever you have been to the toilet, sneezed, coughed or blown your nose. Hair and Apron- When handling food, hair must always be tied back. As well as this a clean apron must always be worn, and if it becomes dirty it must be replaced or washed. Staph' as the disease is well know as: is a disease that can go from one extreme to another. Some patients will only experience annoying boils or rashes, however it can cause blood poisoning (septicemia) and endocarditis (infection of the lining of the heart), both can be fatal. However someone can become infected and never experience symptoms. For those that do it
Transcript: SPORES KILLED refrigerator temperature 1'C to 4'C 80 50 140 MOST BACTERIA KILLED 90 30 110 Frezing point of water 0'C 70 -10 frezing temperature -18'C to -25'C 60 Body temperatute 37'C 10 20 120 40 0'C 130 -20 Boling point of water 100'C -30 Room temperature 17'C - 20'C 100
Transcript: Example of a Jeopardy Template By: Laken Feeser and Rachel Chapman When creating without a template... http://www.edtechnetwork.com/powerpoint.html https://www.thebalance.com/free-family-feud-powerpoint-templates-1358184 Example of a Deal or No Deal Template PowerPoint Game Templates There are free templates for games such as jeopardy, wheel of fortune, and cash cab that can be downloaded online. However, some templates may cost more money depending on the complexity of the game. Classroom Games that Make Test Review and Memorization Fun! (n.d.). Retrieved February 17, 2017, from http://people.uncw.edu/ertzbergerj/msgames.htm Fisher, S. (n.d.). Customize a PowerPoint Game for Your Class with These Free Templates. Retrieved February 17, 2017, from https://www.thebalance.com/free-powerpoint-games-for-teachers-1358169 1. Users will begin with a lot of slides all with the same basic graphic design. 2. The, decide and create a series of questions that are to be asked during the game. 3. By hyper linking certain answers to different slides, the game jumps from slide to slide while playing the game. 4. This kind of setup is normally seen as a simple quiz show game. Example of a Wheel of Fortune Template https://www.teacherspayteachers.com/Product/Wheel-of-Riches-PowerPoint-Template-Plays-Just-Like-Wheel-of-Fortune-383606 Games can be made in order to make a fun and easy way to learn. Popular game templates include: Family Feud Millionaire Jeopardy and other quiz shows. http://www.free-power-point-templates.com/deal-powerpoint-template/ Quick video on template "Millionaire" PowerPoint Games Some games are easier to make compared to others If users are unsure whether or not downloading certain templates is safe, you can actually make your own game by just simply using PowerPoint. add logo here References Example of a Family Feud Template PowerPoint Games are a great way to introduce new concepts and ideas You can create a fun, competitive atmosphere with the use of different templates You can change and rearrange information to correlate with the topic or idea being discussed. Great with students, workers, family, etc. For example: With games like Jeopardy and Family Feud, players can pick practically any answers. The person who is running the game will have to have all of the answers in order to determine if players are correct or not. However, with a game like Who Wants to be a Millionaire, the players only have a choice between answers, A, B, C, or D. Therefore, when the player decides their answer, the person running the game clicks it, and the game will tell them whether they are right or wrong.
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