Food Safety - PowerPoint PPT Presentation

Loading...

PPT – Food Safety PowerPoint presentation | free to download - id: 695f3d-ZTQ1M



Loading


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation
Title:

Food Safety

Description:

Food Safety Culinary Training for ... to the receiving at both the warehouse and it s shipment to you at the school; followed by how you store it, ... – PowerPoint PPT presentation

Number of Views:273
Avg rating:3.0/5.0
Slides: 18
Provided by: laus168
Learn more at: http://achieve.lausd.net
Category:
Tags: food | safety | warehouse

less

Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: Food Safety


1
2014-2015 Food Safety Culinary Training for
Food Services Staff
Provided by the LAUSD Food Services
Division School Year 2014-2015
2
Overview
  • This training will provide attendees with the
    knowledge to understand the importance of Food
    Safety.
  • This training will address the following areas
  • Food Safety
  • Personal Hygiene
  • Food Borne Illness
  • Cross Contamination
  • Washing, Rinsing, and Sanitizing of food contact
    surfaces and Equipment
  • Manual dishwashing 3 2 Compartment sink

3
Purpose and Benefits
  • After completing this training, you should be
    able to
  • Identifying HACCP and the flow of food
  • Follow Good Personal Hygiene guideline
  • Prevent Foodborne Illness
  • Avoid Cross Contamination
  • How to Wash, Rinse and Sanitize Food Contact
    surfaces equipment
  • How to Wash Dishes in 32 Compartment Sink

4
Goals and Commitments
  • Goals and Commitments
  • Implementing todays training in the cafeteria
  • Providing customers with safe and healthy food
  • Providing Clean, sanitary, and safe environments
    for customers to dine in
  • Following proper and good personal hygiene
  • Be proud of your accomplishments

5
What is HACCP?
  • The acronym HACCP stands for
  • H Hazard
  • A Analysis
  • C Critical
  • C Control
  • P Point

6
HACCP and The Flow of Food
Purchasing
Storing
Receiving
Cooking
Holding
Serving
7
Personal Hygiene
  • All food handlers must follow the requirements
    for personal hygiene
  • Cafeteria employees must take daily bath or
    shower
  • Wash hands frequently at least 20 seconds
  • Wear clean clothing
  • Shoes must be comfortable, slip resistant, closed
    toes
  • Use hair nets or caps to cover all hair,
    including facial
  • Employees are not to wear nail polish or have
    false fingernails
  • Jewelry should limited to a plain wedding band,
    no earrings necklaces, bracelets or watches

8
Foodborne Illness
  • Contamination is the result of eating food
    contaminated with
  • Physical (staples, jewelry, hair, glasses,
    bandages)
  • Biological (bacteria, parasites, viruses, mold,
    yeast)
  • Chemical (cleaning supplies, sanitizers,
    polishes)

9
Cross Contamination
  • Food become unsafe for the following reasons
  • Ready-to-eat food touches contaminated surfaces
  • A food handler touches contaminated food then
    touches ready-to-eat food
  • Using same cutting board to cut chicken then
    lettuce
  • Contaminated cleaning towel touches food contact
    surfaces
  • Food handler fails to wash his/her hands and
    touches food

10
Food Contact Surfaces Equipment
  • When to Wash, Rinse, and Sanitize Food Contact
  • Surfaces Equipment
  • After they are used
  • Before working with different type of food
  • Any time task was interrupted
  • After four hours if the items are in constant use

11
Food Contact Surfaces
  • Wash, Rinse, and Sanitize Work Surfaces

12
How to Clean Equipment
  • Cleaning and sanitizing Equipment
  • Unplug equipment (mixer, slicer, etc.)
  • Take removable parts off equipment
  • Wash, rinse, and sanitize in the sink
  • Wash and rinse equipment surfaces
  • Sanitize equipment surfaces
  • Allow surfaces to air dry
  • Put the unit back together

13
Manual Dishwashing
  • Setting up Three- Compartment Sink
  • Clean and sanitize each sink and drain board
  • Fill the first sink with detergent and hot water
    110F
  • Fill the second sink with clean hot water 110F
  • Fill the third sink with hot water and sanitizer
  • Follow manufactures direction
  • Use test kit to check the concentration
  • Change sanitizing solution if water gets dirty or
    cold

14
Manual Dishwashing, Cont.

15
Manual Dishwashing, Cont.
  • Setting up Two-compartment Sink
  • Clean and sanitize each sink and drain board
  • Fill the first sink with detergent and hot water
    110F
  • Fill the second sink with hot water and add
    sanitizer

16
Questions?
  • Thank you!

LAUSD Food Services Division Nourishing
Children to Achieve Excellence

17
Food Safety Resources
  • Helpful Resources
  • Center for Disease Control, http//www.cdc.gov/
  • Food Safety Inspection Service,
    http//www.fsis.usda.gov/
  • ServSafe Essentials, www.NRA
  • National FSM Institution, http//nfsmi-eb01.nfsmi.
    olemiss.edu
About PowerShow.com