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Food Safety Training

Social media
by

John Gerhardt

on 3 December 2014

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Transcript of Food Safety Training

listen
understand
Food Safety Training
Johnathan Gerhardt
www.nmenv.state.nm.us
Why are we here?
prevent illness
Learn how to handle food safely
First Priority
Avoid Greatest danger
Foodborne illness
Getting sick from food
48 million sick
128,000 hospitalized
3,000 die / year
Long term illness
Salmonella (Bacteria)
Symptoms: cramps, headache, fever,diarrhea
Onset: 12 to 36 hours
Source: water, soil, insects, humans, raw meat,poultry
Foods: Poultry, meat, melons,eggs, some vegetables
Prevention: proper storage, proper cooking, hygiene, proper sanitization
E Coli 0157:H7 (Bacteria)
Symptoms: bloody diarrhea, severe stomach pain, kidney failure, death
Onset: 12-72 Hours
Source: Animals especially cattle and humans. (in the intestinal tract)
Food: ground beef, some cheeses, milk, apple juice, alfalfa sprouts
Prevention: proper cooking, hygiene, avoid cross-contamination
Staphlococcus (Bacteria)
Symptoms: Nausea, diarrhea, affects blood pressure and heart rate
Onset: 2 to 4 hours
Source: Human skin, hair, nose, throat, infected cuts/sores, insects.
Food: All
Prevention: Hand-washing! Use of gloves.
Hepatitus A (Virus)
Symptoms: Fever, fatigue, headache, jaundice
Onset: average 30 days (duration: several months)
Source: humans, water
Food: water, ice, fish, deli meats, milk, vegetables.
Prevention: Clean and sanitize food contact surfaces, hygiene
Pit Stop
Foodborne Illness
Improperly cooling food
Top Causes
Lucky Day...
Improperly cooking/heating food
Infected employees/poor personal hygeine
Food prepared a day or
more in advance
Contaminated Equipment
Food left in the DANGER ZONE
Improperly reheating food
Cross-contamination
Norovirus
Safe to eat out?
Pit Stop
Statistics
Handwashing- % Do not wash/wash inadequately
Full Service Restaurant: 72%
Delis: 57%
Fast Food: 53%
Grocery/Nursing Homes: 37-40%
Elementary Schools: 32-33%
Cleaning/Sanitizing Surfaces and Utensils
Delis: 58%
Full Service Restaurant: 57%

Fast Food: 51%
Time/Temp-% Out of compliance
Delis: 70% Cold/63% Hot
47% fail to keep raw/RTE separate
80% failed to date mark foods
78% Cold, 78% cooling,
74% failed to date mark foods
58% date marking
82% date marking
Full Service Restaurant: 63%
Seafood Department:42%
Hazards
Biological
Chemical
Physical
Fast Food: 42%, 56% Cold
Potentially Hazardous Foods (PHF) (TCS)
Moist, high in protein foods in which
bacteria can easily grow.
Meat, poultry, fish, processed meat, starchy
foods, dairy, melons, baked or boiled potatoes,
sprouts
Break Time!!!!
Food handling
Thawing
Refrigeration
Quick thawed as part of the cooking process
Microwave
Under cool, running water
Cooking
Final internal temperatures
Stuffing, Poultry, Stuffed
Meats/Poultry, Wild Game 165°
Eggs, Beef, Lamb, Fish 145°
Ground Beef, Pork 160°
Holding
Proper temperature maintenance
Microwave Cooking
Heat to 165° or above
Rotate and stir throughout heating time
Let stand, covered 2 minutes
165°
PHF's (TCS) must be held at 41° or less or 140° or more
at ALL times
Food thermometers
Periodically check food temperatures
Time limit
(Items that must be discarded)
Cooling
Proper practices
Must be cooled from 140° to 41° or less within 4 hours
Use shallow metal pans
Stir
Use of ice baths/paddle
reheating
Done right!
Internal temperature of 165° for 15 seconds
Correct methods
stove
oven
microwave
Incorrect methods
crockpot
steam tables
Cross-contamination & Cleaning
Break Time!!!!
Ever happen to you in the morning?
Methods
hands
equipment
utensils
cloths
food items
clothing
Sanitizer
type
concentration
Storage and use
when not in use
after cleaning
Food Storage
Preparation
Dishwashing
Automatic or "old school"
Automatic
sanitization method
clean water
pressure gauge
"Old school"
proper process
wash, rinse, sanitize
sanitization method
personal hygiene
It's all about you
Communicable diseases
sickness
skin infections
Cleanliness of employees
Handwashing
Glove usage
hair restraints
Clothing
Food, drink, tabacco
Recap & questions
johnathan.gerhardt@state.nm.us
Full transcript