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Food Safety and Haccp Liston Week One

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NZMA Tutor

on 31 August 2016

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Transcript of Food Safety and Haccp Liston Week One

Keep this Man Happy
Come on time

Keep your attendance full

Well dressed with full uniform

Please speak in English


Again !!!! Speak in English
Lets Get to know each other a bit
On a piece of paper please write 5 things about yourself
All cards collected and then the opponent need to guess who is the person
Module 1 Food safety...
We will be designing a training pro gramme for food handlers to show a thorough understanding of food safety
Manage Food Safety as per the food safety Plan

Determine factors for food production using the HACCP Principles

Analyse the current food safety plan
What is Food safety??

In groups of three Please explain what food safety means to you and why do we need this ?
Since we all had different thoughts about food safety here is what the government planned to have a food safety regulations...
Food Act 1981 (in transition) or 2014 (current)
Animal Products Act 1999
Agricultural Compounds and Veterinary Medicines Act 1997
Wine Act 2003.
Food Act 1981
The Food Act 1981 regulates domestic food produced or sold in New Zealand.

The Act also allows standards to be issued in relation to the composition of food, including the

maximum or minimum amounts of additives or other substances that must or may be present

microbiological status.
Object of Act
The object of this Act is to—
(a)
minimise and manage risks to human or animal health arising from the production and processing of animal material and products by instituting measures that ensure so far as is practicable that all traded animal products are fit for their intended purpose; and
(b)
facilitate the entry of animal material and products into overseas markets by providing the controls and mechanisms needed to give and to safeguard official assurances for entry into those markets.
Animal Products Act 1999
Purpose of Act
The purpose of this Act is to—

prevent or manage risks associated with the use of agricultural compounds, being—

risks to public health; and

risks to trade in primary produce; and

risks to animal welfare; and

risks to agricultural security:

ensure that the use of agricultural compounds does not result in breaches of domestic food residue standards:

ensure the provision of sufficient consumer information about agricultural compounds.
Agricultural Compounds and Veterinary Medicines Act 1997
The objects of this Act are to—

provide for the setting of standards for identity, truthfulness in labelling, and safety of wine:

provide for the minimizing and management of risks to human health arising from the making of wine and the ensuring of compliance with wine standards:

facilitate the entry of wine into overseas markets by providing the controls and mechanisms needed to give and safeguard official assurances issued for the purpose of enabling entry into those markets:

enable the setting of export eligibility requirements to safeguard the reputation of New Zealand wine in overseas markets:

promote consultation with industry organisations on the regulation of the industry, as an aid to fostering efficiency and growth in the New Zealand wine industry:

enable levies to be imposed on winemakers for payment to entities representing their interests for the funding of industry-good activities.
Wine Act 2003
Food Act 2014
The purpose of this Act is to—

reinstate and reform the law relating to how persons trade in food; and
achieve the safety and suitability of food for sale; and

maintain confidence in New Zealand’s food safety regime; and

provide for risk-based measures that—

minimise and manage risks to public health; and

protect and promote public health; and

provide certainty for food businesses in relation to how the requirements of this Act will affect their activities; and

require persons who trade in food to take responsibility for the safety and suitability of that food.
Have you been out and have witnessed diarrhea, vomiting or fever?
Nausea.
Vomiting.
Watery diarrhea.
Abdominal pain and cramps.
Fever.
In groups of 4... lets decide what are the basic hygiene practices we need to have in us to avoid food poisoning
To prevent food poisoning...

Wash your hands, utensils and food surfaces often. ...
Keep raw foods separate from ready-to-eat foods. ...
Cook foods to a safe temperature. ...
Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. ...
Defrost food safely. ...
Throw it out when in doubt.
What do you think.. what does poor hygiene do on your business?
Some Pics for your understanding
Bacteria in your hands
This is what your hand looks like ??
Personal Hygiene
Nose, Mouth and Ears
Why do we need to cover our hair in the kitchen?
Wear a cap in the kitchen

Tie your hair

Trim or cover your beard
Nails in the kitchen
Keep your nails trimmed as this may contaminate food

Nail polishes contains chemical which may make a person ill...seriously illl
Clean uniform is a must
Chopping boards

Question?

Why do we use coloured chopping boards in the kitchen?
Why do we need to clean the kitchen after service and why do we do that? and what is the easiest way to clean a kitchen??
Oil recycling
Activity :

Why do we do it?

How do we do it ?

When it needs to be done?

How can we recycle Oil?
Never drain Oil in the Sink

Recycling oil helps in biodiesel and soaps

Filter food particles every day

Change your old oil into new oil periodically


Recycling
Fire safety procedures in a restaurant
First Aid Box


First aid box contents
Procedure in case of an incidents
Manage hazards before accidents or incidents happen.
If harm occurs then it’s important to systematically record, investigate and respond to the event.

Keep an up-to-date register of workplace accidents and incidents. Your accident register must include all accidents or incidents that harmed or might have harmed (a near miss) any person at work.

Complete an accident reporting form for all accidents or incidents.

Investigate the cause of all accidents or incidents so you can take steps to manage the hazard.
Keep a copy of the written notice in your accident register.
Incident form
First aid register
Food Delivery
Cleaning
Video of cleaning process
Storage of food in the kitchen
Food Temperatures

Food Safety Management- Liston D'souza ( Week 1)
Health and safety in commercial kitchen
Fire safety - Alarm Truth
First Aid Video
Why wear a chef uniform?
Full transcript