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Eloquente

1 day basic food safety training
by

PAOLO GUTIERREZ

on 2 February 2015

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Transcript of Eloquente

BASIC FOOD SAFETY
IHOP Guam Training
What is Food Safety?

the MICROworld
contamination, food allergens and toxins
the safe food handler
the flow of food:

purchasing and receiving
storage
preparation
service
Reminders:
be punctual. mobiles on silent.
participate. learn and have fun.
Facilitator: Paolo Gutierrez
Executive Chef - IHOP Philippines
ServSafe Instructor - NRA, US
Culinary Instructor - NRA, US


Training: 1.5 hours, PM session--> Menu Overview--> Exam
pre-test
food borne illness
food borne illness outbreak
costs of food borne illness outbreaks
loss of customers
sales
loss of prestige and
reputation
lawsuits = legal fees
lowered employee morale
embarassment
Populations at high risk
for Food borne illness
infants and children
pregnant women
elderly people
people taking medication
POTENTIALLY
HAZARDOUS
FOODS

1) Milk and milk products
2) eggs
3) Meat : beef, pork, lamb
4) Poultry
5) Fish
6) Shellfish and crustaceans
7) Heat treated plant food (coooked rice, beans, vegetables)
8) Soy protein food
How does food
become unsafe?

Hazards
biological
physical
chemical
pre-test
Microorganisms
good
bad
Lactobacillus
Aspergillus
Penicillum
Staphylococcus aureus
Salmonella
E.coli
B. cereus
Pathogens
illness causing microorganism
infection
intoxication
bacteria
viruses
parasites
fungi
what microorganisms need to grow?
FAT TOM
Food - carbohydrate and protein
rich foods.
Acidity - most survive in neutral pH
(7.0-4.6)
Temperature - 5 to 63 deg C
time - multiplies every 20 minutes
oxygen - can be oxygenic or anoxygenic
moisture - most food borne organisms require
oxygen to grow
pH
power of hydrogen
water
vinegar
6.5-7.5
2.4
poultry bug :
associated with poultry and egg
Salmonella
E.coli
burger bug :
an indicator of fecal contamination
Staphylococcus aureus
"staffy"
Present in skin
threat to ready to eat food
Clostridium botulinum
hates oxygen
causes paralysis
Bacillus cereus
loves starchy foods!
forms spores
hepatitis a virus
can be transferred to food
video 1
physical hazards
nuts and bolts
hair
plastic
paper
foil
glass chips
staple wire
thumb tacks
push pins
buttons
threads
jewelry
nail
wood
strings
rubber band
wires
band aid
pre- test
the big 8
Dairy
Eggs
Peanuts
Treenuts
Seafoods
Shellfish
Soy
Wheat
toxins
biological
chemical
scromboid poisoning
ciguatera poisoning
shellfish poisoning
mushroom toxins
toxic metals
cleaning chemicals
how can food handlers contaminate the food?
HANDWASHING
activity + video
introduction
food borne illness
show symptoms of
gastrointestinal diseases
have infected wounds or cuts
live with or exposed to
person who is ill
touch anything that may contaminate
their hands
coughing or sneezing on hand
spitting
rubbing an ear
touching pimples or open sores
wearing dirty uniforms
scratching the scalp
running fingers through hair
wiping or touching nose
probe thermometer
purchasing and receiving
When purchasing, buy dry items first, then buy fresh items last
When buying cut fruits, make sure
the fruits are cut and used the same day.
Freshness only stays for 24 hours.
Meat items must be from approved sources.
Check National Meat Inspection Service certificates.
Fresh meat is as its safest within 6 hours of slaughter.
Buy fresh seafoods,
buy live if possible.
dry goods must have:
expiry dates
best before dates
intact packaging
seals not tampered
Containers
are not advisable
to recycle unless
they are
above quality 5.
chemicals
Read instructions on dilution
Read "precautions"on emergency cases
Purchase of receive chilled items chilled,
and frozen items frozen.
Storage
product shelf life
prepared cold food : 2 days
prepared hot food : 3 days
Preparation
avoid cross contamination by
using separate chopping boards and knives
for raw and ready to eat food items.
Thaw at controlled temperatures
(inside the chiller) so the food is not exposed to the TDZ.
Cook food items thoroughly.
Service
reheat at 75 deg C once, and place in
a different container
never buy cracked eggs
KEEP HOT FOOD HOT
KEEP COLD FOOD COLD

hot food --> 63 deg C
cold food --> 8 deg C

use single serve utensils for eah food items
use double spoon method
while cooking.
do not touch the part of the
utensils that touches the food.

parasites
survives in underocooked meats
molds
can be present in nuts, breads
after all the food preparation, make sure the kitchen
is cleaned thoroughly.
cool food quickly to avoid
exposure to the temperature
danger zone.
vid aveseq 2 12:30
vid aveseq 2 3:24
1. The assurance that a food will not cause harm when it is
prepared or eaten according to its intended use.
2. Absence of potential harmful elements that can cause illness
3. A state of food acceptability for human consumption


What is the Critical Control Point

Operation by which a preventive or control
measure can be applied that would eliminate, prevent or minimize hazards in the food-service process.
Full transcript