Food%20Safety%20and%20Sanitation%20Problem%20Identification%20FFA%20Food%20Science%20and%20Technology%20CDE%202002

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Food Safety and Sanitation Problem
IdentificationFFA Food Science and Technology
CDE2002
2
Overview

• For this section, a series of slides will be
  shown.
• The slides may or may not demonstrate violations
  of GMPs (good manufacturing practices).

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Overview

• The student will need to recognize and identify
  what category of violation is being demonstrated
  in the picture shown.
• A list of categories of violations will be
  provided during the contest.

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GMP Violation Categories

• Improper personal hygiene
• Safety hazard
• Improper food handling
• Improper chemical storage
• Improper pest management
• No violation

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Slide Practice Set

• For this practice set, explanations of each
  violation are included.
• In the contest only the category of violation
  will need to be identified.

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Slide 1

• Improper food handling
• Explanation Bare hands when handling a food
  product can be a source of bacterial
  contamination.

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2
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Slide 2

• Safety hazard
• Explanation Horseplay is not permitted in the
  food plant.

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Slide 3

• Improper pest management
• Explanation No pests are allowed in any area
  of a food plant.

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Slide 4

• Improper personal hygiene
• Explanation All insecure jewelry (watches,
  earrings, rings with stones) must not be worn to
  avoid the possibility that the object can fall
  into food, equipment, or containers.

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Slide 5

• Improper food handling
• Explanation Food should always be stored at
  the recommended temperature. (ice cream)

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Slide 6

• Improper food handling
• Explanation Food should always be stored at the
  recommended temperature.

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Slide 7

• Safety hazard
• Explanation Zzzzt!!

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Slide 8

• Improper chemical storage
• Explanation Chemicals, such as cleaning
  compounds should be stored where there is not a
  risk for contamination of food, food contact
  surfaces, or food packaging materials.

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Slide 9

• Safety hazard
• Explanation Wet floors and ice left on floors
  are hazardous to the employees working in the
  area.

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Slide 10

• Improper personal hygiene
• Explanation All employees should wear hair
  nets, caps, and beard covers (if applicable) to
  avoid contamination of food, food contact
  surfaces, and food packaging materials.

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Slide 11

• Improper chemical storage
• Explanation Chemicals, such as cleaning
  compounds should be stored where there is not a
  risk for contamination of food, food contact
  surfaces, or food packaging materials.

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12
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Slide 12

• Improper pest management
• Explanation Open windows and doors are good
  entrance points for pests.