Send the link below via email or IMCopy
Present to your audienceStart remote presentation
- Invited audience members will follow you as you navigate and present
- People invited to a presentation do not need a Prezi account
- This link expires 10 minutes after you close the presentation
- A maximum of 30 users can follow your presentation
- Learn more about this feature in our knowledge base article
Do you really want to delete this prezi?
Neither you, nor the coeditors you shared it with will be able to recover it again.
Make your likes visible on Facebook?
You can change this under Settings & Account at any time.
factors that affect foodborne illness
Transcript of factors that affect foodborne illness
to food borne illness time & temperature abuse
poor personal hygiene & improper handwashing
contaminated ready to eat foods time & temperature abuse temperature abuse is used to describe situations when foods are : are exposed in the danger zone for enough time to allow the growth of bacteria ; not cooked or reheated sufficiently to destroy harmful microorganisms keep food temperatures,
keep temp. inside the core
of food item,above the temperature danger zone (135F,57C) or below tdz (41F,5c) to prevent microbes from growing. Unavoidable situations during food
Food preparation( slicing,mixing)
During these activities, you must
minimize the amount of time foods are
in the tdz to control microbial growth.
in addition foods should pass through the
tdz as few times as possible. as a rule,,
hot foods should be cooled and reheated only
once. thermometer Guidelines how and when to calibrate thermometers Spark maintain safe food temperature (cc) image by nuonsolarteam on Flickr thermometer used to measure internal food
temperaur at every stage of
the preparation dial faced metal stem type thermocouple digital Infrared t-sticks (melt device) built-in Maximum Registering Food temperature- measuring devices scaled only in celsius and fahrenheit must be accurate to +_1.8F +_1C.scaled fahrenheit only must be accurate to +-2F. mercury filled & glass thermometers should not be used in food establishments. clean & sanitize thermometers
properly to avoid contaminating
food that is being tested.This is very important when testing raw
& then ready to eat foods.
to clean and sanitize wipe off any food particles,place the stem or probe in sanitizing solution for atleast 5 seconds, then air dry.
before their first use
at regular intervals
if used to measure extreme
whenever accuracy is a question boiling point method
immerse atleast the 1st 2"
of the stem from the tip
into boiling water &
adjust the needle to
212F(100C) ice point method
insert the probe into a
cup of crushed ice add
enough water to
remove any air pockets
that might remain.let the
probe & ice mixture
stabilize & adjust the
needle to 32F(0C) The importance of handwashing
and good personal hygiene the cleanliness & personal hygiene of food workers are extremely important.If a food worker is not clean, the food become contaminated. Components of Good Personal hygiene program
Knowing when and how to properly wash hands
wearing clean clothes
maintaining good personal habits (bathing, washing hands, restaraining hair, etc.,)
Maintaining good health & reporting when sick to avoid spreading possible infections. (cc) image by nuonsolarteam on Flickr proper hanwashing procedure proper use of disposable gloves proper hygiene during work personal habits personal health cross contamination transfer of harmful organism between items possible cycle of cross contamination it is important to:
always store cooked & ready to eat foods over raw products
keep raw and ready to eat foods separate during storage
use good personal hygiene & handwashing
keep all foo-contact surfaces clean and sanitary
avoid bare hand contact w/ ready to eat foods. preventive measures that can eliminate the possibilty of cross contamination use of separate equipment, such as cutting boards for raw foods & ready to eat foods
use a clean, sanitized equipment & ytensils for food production
preaparation of ready to eat foods first-then raw foods
preaparation of raw & ready to eat foods in separate areas of the kitchen