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Food Safety

To teach and train incoming staff members on food safety policies!
by

Marena Mikkelson

on 24 November 2015

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Transcript of Food Safety

in the workplace
Food Safety
Keeping our customers and
employees safe from
foodborne illness
What is Food Safety?
Allergen
Biological
Chemical
Physical
What is a Foodborne Illness?
Biological Foodborne Illness
Germs from your hands
Grown in food due to
improper temperature
storage
Germs from your mouth:
Coughing, sneezing, touching
your eyes, nose, or mouth
Cross-contaminating raw
food and ready to serve food
Employees working while ill
Inadequate serving temperatures
Inadequate temperature control
(letting foods hit the danger zone)
Using contaminated equipment
Poor personal hygiene
Physical Contaminants
Objects can be on food, crawl in it, fall in it or left in it.
Wash Produce Well
Keep hair and foreign
objects out of food
Allergens
Allergens are a very common problem in food service!
We can all work to
prevent allergy illness by:
Disclosing ingredients to customers
Being aware of allergens
Paying close attention when creating a special order
Preventing cross-contact
Listening carefully to
the customers needs
So What Can You Do?
Yourself
Take care of
The Food
Your Environment
&
It is important to take care of yourself
as a worker to prevent the spread of foodborne illness
You can do this by:
Exercising proper hygiene
Bathe before your shift
Show up to work with a clean uniform
Wash hands constantly
Wear gloves and change them regularly
Look
fresh!
Cough or sneeze into your elbow and wash hands afterwards
Wellness
Don't spread your germs to others
Stay home if you're sick!
What symptoms should keep you away?
Fever and a sore throat
Diarrhea
Vomiting
Yellowing of the skin or dark tea colored urine (Jaundice)
Take care of yourself and prevent illnesses from spreading.
When in doubt, ask your supervisor
Pay attention to the food
Things to look for:
Safe
Food
Check food
temperatures
Serving food properly
Store Food Properly!
Stay away from the
DANGER ZONE
41°-135°
Food must pass through the danger zone as quickly as possible.
Food cannot be made safe to eat if it has been in the danger zone for more than 4 hours
Ready to eat foods
Seafood & Beef
Poultry & Eggs
Ready to be cooked
Cooked
Raw
Vegetables
& Produce
(cc) photo by twicepix on Flickr
(cc) photo by tudor on Flickr
Do not touch ready to serve food without gloves on
Keep ready to eat food and food being prepped separate
Make sure food is at a safe temperature before serving
Check that the serving dish is clean and well rinsed
Make sure when combining foods that they have the same expiration dates
Properly washing your hands!
Where does it come from ?
Take Care of your work environment
Keep a Good Work Flow
Proper Storage
(cc) photo by medhead on Flickr
Proper Cleaning and Washing
Pay attention to where things belong!
Raw and cooked foods are separate
Things are properly wrapped labeled and dated
Keep storage places clean
Store and place chemicals away from food
Wipe down area and put away utensils used
Use clean equipment
Wipe down area before using
Before
During
After
Use proper sanitization practices in every task you are completing.
When in Doubt:
Don't be afraid to ask questions
Double check with a supervisor
BACTERIA
What Bacteria Need To Grow
Viruses
PARASITES
Fungi
Yeast
Molds
Mushrooms
Pay attention and
inspect food before serving
Common Food Allergens
Remove food from surface
Clean with a cleaning solution to
remove any excess
Use the correct sanitizing solution and
make sure the entire surface has been wiped down
Rinse area down with just water
1
2
3
PUT ITEMS AWAY WHERE THEY BELONG
Chemical Contaminants
Label
&
Separate!
Chemicals can get in food in many ways
Stay away from mixing food with:
Contaminated Water
Cleaner Spills
Improperly Rinsed Dishes
&
Never Mix Chemicals
Fallow Manufacturer's Direction
use chemicals for their intended use
Full transcript