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Food Safety Prezi

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julie gordon

on 30 May 2013

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Transcript of Food Safety Prezi

INFECTION Salmonella - found in poultry, eggs, dairy and fresh produce Biological Hazards Typically categorized as GERMS found on food.


Can affect the body in three ways:

*Infection
*Intoxication
*Toxin-Mediated Infection Symptoms of
Foodborne Illness Stomach Cramping
Vomiting
Diarrhea
Fever
Chills Staphylococcus Aureus - found in meat products, poultry, egg products and mayonnaise TOXIN MEDIATED INFECTIONS Clostridium Botulinum - NO honey to infants! PREVENTION STRATEGIES
FOR TEACHERS Food must be discarded after the expiration or "USE BY" date Food Safety Let's Explore... Chemical Hazards Growing and Harvesting - pesticides and fertilizers Physical Hazards Glass, rocks, metal shavings, staples, bandages, insects, hair, finger nails, jewelry Allergy Awareness TEACHERS MUST: Regulations Trickle Down The Federal Food Safety Regulations provide a model for state and county guidelines. Federal Government Programs EPA Website:
http://www.epa.gov/pesticides/food/tips.htm Local Health Department Hazard and Analysis
Critical Control Point System (HACCP) The 7 Principles of the HACCP
GOAL: Prevent Foodborne Illnesses Hazard Analysis
Identify Critical Control Points
Establish Critical Limits
Establish a Monitoring System
Establish a Corrective Action Plan
Establish Procedures for Verification
Maintain a System of Record Keeping PRINCIPLE #1
Hazard Analysis - Potentially Hazardous Foods Norovirus and Hepatitis A - found in shellfish Listeria Monocytogenes - found in cold cuts, hot dogs, unpasteurized cheese, smoked seafood, raw meat INTOXICATION Clostridium Botulinum - found in incorrectly home canned foods, dented, leaking or bulging canned foods Clostridium Profringens - found in meat and poultry and improperly cooled foods Escherichia Coli (a particular strain) - uncooked beef, contaminated produce and unpasteurized apple cider Wash hands after touching hair,nose, face and body (staph lives on the body) Do not serve home canned foods Do not purchase or serve food that comes in dented, leaking or bulging cans or cracked jars Do not feed infants, less than 12 months old, honey or honey-yogurt, honey flavored cereal or crackers etc. Never serve unpasteurized juice Foods should only be reheated once Beads, glitter, beans or rice PREVENTION:
Wear hair nets, remove jewelry and clean tables after craft activities Ask parents specifically if their child has any known allergies Read food labels carefully State agencies regulate, monitor and investigate foodborne illnesses which are then handled by county health agencies. These agencies are also responsible for conducting inspections of child care centers and schools. FDA Website:
http://www.fda.gov/Food/default.htm USDA Website: http://www.usda.gov/wps/portal/usda/usdahome?navid=FOOD_SAFETY&navtype=RT&parentnav=FOOD_NUTRITION Policies and Procedures
Resource for information
Inspections
Investigate outbreaks
Provide reporting assistance FDA developed system
Tracking food through production, processing, preparation, serving and evaluating the potential for exposure to contamination
Procedures can be adapted to any establishment involved in food service - including schools.
Child Nutrition Re authorization Act of 2004 required all school food programs to comply with HACCP safety system. PROCESS APPROACH Simplified variation of HACCP system promoted by the USDA and used in schools PRINCIPLE #2 ANSWERS: Thermometers
Refrigerators
Refrigeration Carts
Freezers
Ovens
Warming Carts
Steam Tables Critical Limits:
Temperatures and times for cooking, holding, cooling and
reheating foods and ingredients in a recipe ANSWERS Foods that readily support the growth of microorganisms that cause spoilage or illness if food safety practices are not in place Cooked Meat and Poultry , Milk and Egg products such as custards and cream fillings,, shellfish and seafood, Cooked Starches such as Rice, Pasta, Potatoes and Beans, Melons such as Cantaloupe, Raw Sprouts, and Unprocessed Garlic and Oil Mixtures Processing - lubricants, sanitizers and cleaning detergents Storage - cleaning agents spill onto food - similar containers cause confusion Temperature Danger Zone: The temperature range between 41 & 135 F (5 & 57 C) at which microorganisms such as bacteria are likely to grow. No-Cook Process: Food is not cooked and does not enter the temperature danger zone. Same-Day Service Process: Food is heated and served the same day and goes through the temperature danger zone only once. Complex Food Preparation Process: Food is cooked, chilled and reheated going through the temperature danger zone two or more times. ***School Lunch Programs fall into this category*** PRINCIPLE #1 CCP's:
Points in the food processing, preparation and
service at which food handlers can control or
reduce food hazard risks INTERACTIVE QUIZ: Name some tools that schools can use to manage CCP's INTERACTIVE QUIZ: #1.) This is the temperature at which beef, lamb, pork, fish and eggs should be
cooked to

#2.) This is the temperature at which poultry, soups, stews, casseroles and
stuffed meats should be cooked to

#3.) This is the temperature at which foods should be re-heated to or held at

#4.) This is the temperature at which ground meats and scrambled eggs should
be cooked to PRINCIPLE #2
Identify the Critical Control Points PRINCIPLE #3:
Establishing Critical Limits PRINCIPLE #4
Establish a Monitoring System PRINCIPLE #5
Establish a Corrective Action Plan Standard Operating Procedures Procedures related to food service tasks that help maintain food safety PREVENTION Food Flow PRINCIPLE #6
Establish Procedures for Verification PRINCIPLE # 7
Maintain a System of Record Keeping 3 most common risk factors for foodborne outbreaks:

*Improper holding times and temperatures

*Poor personal hygiene


*Cross-contamination (the transfer of harmful germs from one food to another or from an infected person to food Final Thoughts on Food Safety
in our Schools... Food served in a school setting must come from a supplier that carries USDA inspected and approved meats, poultry and other FDA approved processed food Food must be transported in such a way that perishable foods are kept safe Food cannot be home canned Food cannot be prepared in a kitchen that has not been inspected by the health department Allowing families to bring food from home to share with all children introduces a food safety risk because the home kitchen is not an approved source for food
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