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Food Safety

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Food Safety Procedures Martha C. Espiritu Walden University Conclusion Importance of prevention Train staff on proper food handling procedures Implement best ... – PowerPoint PPT presentation

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Title: Food Safety


1
Food Safety
Procedures
Martha C. Espiritu
Walden University
2
Agenda
  • E. Coli

Salmonella
Best Practices
3
Salmonella
  • Rod-shaped bacilli
  • Does not affect taste, smell or appearance of
    food
  • Lives in intestinal tracts of infected humans and
    animals

4
Salmonella Saintpaul Cases, 2008
  • Centers for Disease Control and Prevention, 2008

5
Salmonella Transmission
  • Can be found in
  • Raw or undercooked poultry, eggs beef
  • Other foods grown in contaminated soil
  • Cross contamination

6
Salmonella Symptoms
  • Nausea
  • Vomiting
  • Diarrhea
  • Abdominal Cramps
  • Headache
  • Fever
  • Typically appear within 6-72 hours
  • Typically disappear within 4-7 days

7
Salmonella Prevention
  • Cook poultry products properly
  • 170 for breast meat
  • 180 for thigh meat
  • Handle raw eggs carefully
  • Avoid unpasteurized milk

8
E. Coli
  • Diverse group of bacteria
  • Does not affect taste, smellor appearance of
    food
  • Lives in intestinal tracts of humans and animals

9
E. Coli O157H7 Cases, 2009
  • Centers for Disease Control and Prevention, 2009

10
E. Coli Transmission
  • Can be found in
  • Raw or undercooked hamburger salami
  • Produce
  • Unpasteurized products
  • Consuming contaminated food, water or ice
  • Lack of hygiene

11
E. Coli Symptoms
  • Nausea
  • Severe abdominal cramps
  • Diarrhea
  • Loss of appetite
  • Fever
  • Typically appear within 24-72 hours
  • Typically disappear within 1-3 days

12
E. Coli Prevention
  • Thoroughly cook meat products
  • Internal temperature 160
  • Avoid unpasteurized products
  • Wash fruits and vegetables

13
Best Practices
  • Practice food safety
  • Purchasing
  • Sanitation
  • Contamination
  • Temperature
  • Hygiene

14
Best Practices Purchasing
  • Arrange deliveries so they arrive one at a time
  • Check shipments when they arrive, before storing
    away
  • Reject food that has an abnormal color or smell

15
Best Practices Sanitation
  • Provide multiple sets of sanitized utensils
  • Create a master cleaning schedule
  • Always clean and rinse before sanitizing

16
Best Practices Contamination
  • Separate preparation areas for raw meats
  • Sanitized work stations
  • Proper food storage

17
Best Practices Temperature
  • Cook food at proper temperatures
  • Properly cool foods
  • Provide employees with digital thermometers

18
Best Practices Hygiene
  • Hand washing
  • Work Attire

19
Conclusion
  • Importance of prevention
  • Train staff on proper food handling procedures
  • Implement best practices in your establishment

20
References
  • Centers for Disease Control and Prevention (CDC).
    (2008). Cases infected with the outbreak strain
    of Salmonella Saintpaul, United States, by state,
    as of August 25, 2008 9pm EDT. Retrieved October
    8, 2009 from http//www.cdc.gov/salmonella/saintpa
    ul/jalapeno/map.html
  • Centers for Disease Control and Prevention (CDC).
    (2008). Escherichia coli. Retrieved October 10,
    2009 from http//www.cdc.gov/nczved/dfbmd/disease_
    listing/stec_gi.html1
  • Centers for Disease Control and Prevention (CDC).
    (2006). Questions Answers Sickness caused by
    E. coli. Retrieved October 10, 2009 from
    http//www.cdc.gov/ecoli/qa_ecoli_sickness.htm
  • Centers for Disease Control and Prevention (CDC).
    (2009). States Where Persons Infected with the
    Outbreak Strain of E. coli O157H7 Live, United
    States, by State, March 1, 2009 to June 22, 2009.
    Retrieved October 10, 2009 from
    http//www.cdc.gov/ecoli/2009/0622_map.html

21
References
  • Cochran, S. (2009, April 27). FDA Warns of
    Alfalfa Sprouts Salmonella Contamination Again.
    Retrieved October 10, 2009 from
    http//www.associatedcontent.com/article/1688508/f
    da_warns_of_alfalfa_sprouts_salmonella.html?cat5
  • Mayo Clinic. (2009). E. coli Risk factors.
    Retrieved October 8, 2009 from http//www.mayoclin
    ic.com/health/e-coli/DS01007/DSECTIONrisk-factors
  • Medline Plus. (2009). E. coli enteritis.
    Retrieved October 10, 2009 from
    http//www.nlm.nih.gov/medlineplus/ency/article/00
    0296.htm
  • National Food Safety Education Month (NFSEM).
    (2009). September 2009 Food Safety Thrives When
    You Focus on Five!. Retrieved October 12, 2009
    from http//www.servsafe.com/nfsem/

22
References
  • National Institute of Allergy and Infectious
    Diseases (NIAID). (2009). E. coli. Retrieved
    October 10, 2009 from http//www3.niaid.nih.gov/to
    pics/ecoli/
  • National Institute of Allergy and Infectious
    Diseases (NIAID). (2007). Salmonellosis.
    Retrieved October 8, 2009 from http//www3.niaid.n
    ih.gov/topics/salmonellosis/
  • United States Department of Agriculture (USDA).
    (2006). Factsheets Foodborne Illness Disease
    Salmonella Questions and Answers. Retrieved
    October 8, 2009 from http//www.fsis.usda.gov/fact
    sheets/salmonella_questions__answers/index.asp
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