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Aug 14 safety and sanitation overview new
1.
2. Amuse Bouche:
Last year you learned about food-borne
illnesses and food safety. What practice
do you think are most important for
keeping food safe?
Write responses on your slate.
Be prepared to share your responses
3. Announcements:
• Congratulations to our new FCCLA Officers!!!
• Tardy Reminders/Procedures
• Please have supplies with you each day (binder, paper, water bottle,
something to write with)
• Thursday will be our first day in the kitchen- please review the required
lab dress code and plan accordingly!
• Procedures and Reminders for first catering event (Thursday, August
16th)
• First FCCLA Meeting- Mark Your Calendar!
4. Transition
K-W-L
What I
What I What I
would like
know learned
to learn
4
5. Objectives:
Student will be able to:
•Recall important information
related to sanitation.
•Identify key terms in food
safety.
6. 3rd/4th Year + Students:
Set up Dining Room for 100 guests/ 6 chairs per table
One rectangular table for beverages; 2 for food (Set up
on East Side of Dining Room)
Registration Table (Rectangular)
9. Video: New Federal Guidelines
View:
for Food Safety
http://www.eggsafety.org/mediacenter/videos
/67-new-federal-guidelines-for-food-safety
What regulatory agencies are mentioned in
this video clip?
How do the new guidelines protect
consumers?
8/16/2012 9
11. HACCP Terms
HACCP – (Hazard Analysis Critical
Control Point) a systematic approach to
the identification, evaluation and control
of food safety hazards.
Flow of Food - the actual movement of
www.intelihealth.com/
food through a kitchen from the point it
is received (delivered) to the time it is
disposed
12. www.abc-safetytraining.co.uk/haccp.htm
HACCP Terms (cont.)
Critical Control Point:(CCP’s) -A step
in the flow of food where contamination
can be prevented or eliminated.
Critical Control Limit – the minimum
criteria that must be met at each Critical
Control Point throughout the flow of food.
Temperature Danger Zone – 41⁰F to
135⁰F
13. Example of Critical Control
Points
Seafood: Fishing Boat- Raw Material-
Processing- Shipment- Safe Food
15. Introducing:
FAT TOM
Guidelines on how to keep food safe:
F = Food T = Time
A = Acidity O = Oxygen
T = Temperature M = Moisture
16. Protecting the Food Supply
http://www.fda.gov/AboutFDA/Transparency/Basics/ucm2
06201.htm
According to this video, what is the the new emphasis of
the Office of Food Supply?
17. What
Hazards
could
occur???
•Spoilage
•Contamination
•Food-borne
Illnesses
23. What do the Colors Mean?
Red Cutting Board- Red Meats
Yellow- Poultry
Blue- RTE
White- Dairy
Tan- Seafood
Green- Produce (Fruit or Veggies)
24. Number 1 cause of Foodborne
Illness:
Norovirus
Closes more facilities than any microorganism
in the World
Restaurants
Schools
Hotels
Casinos
Hospitals
Nursing homes
25. COST OF A TYPICAL NOROVIRUS
OUTBREAK
(U. S DOLLARS – 2007)
26. Norovirus and Foods
Produce/ salads and
shellfish are the foods
most commonly
associated with
Norovirus
27. Norovirus
No long term immunity
Susceptibility related to
blood group
Transmitted by
aerosolized vomit and
feces
Only infects humans
28. Norovirus
Can survive up to 4 weeks on surfaces
like stainless steel
Food handlers are believed to be the
major source of contamination
50% of produce pickers in Mexico have
norovirus on there hands – most pickers
now use gloves
Why is this important to
know???
30. PLAY!
OR
PASS…
Foodborne Illnesses
List three symptoms of
foodborne illnesses.
31. Pathogens Often Transmitted by Food
Contaminated by Infected Employees
Signs of Foodborne Illness
1. Hepatitis A virus Fever, jaundice
2. Salmonella typhi Fever
Diarrhea, fever,
3. Shigella species
vomiting
Vomiting, diarrhea,
4. Noroviruses abdominal cramps,
nausea
5. Staphylococcus Diarrhea, vomiting
6. Streptococcus Fever, sore throat
32. 5 PRACTICES OF GOOD PERSONAL
HYGIENE AND HEALTHFULNESS
1. Hygienic Hand Practices
http://www.flickr.com/photos/arlingt
onva/4314530838/
2. Maintain Personal Cleanliness
http://www.flickr.com/photos/
minnellium/4214127988/
3. Wear clean and appropriate uniforms
4. Maintain Good Health
5. Report Illness http://www.flickr.com/photos/mikebaird/32396
27157/
http://www.flickr.com/photos/spcbrass/369210589/
34. Write on
your Slates
Name a situation that could
lead to cross contamination.
35. When Handling Potentially Hazardous
Foods:
• Wash hands between tasks
• Clean & Sanitize or change cutting
boards/knives/equipment between
tasks
• Clean & Sanitize work area between
tasks
• Gloves for RTE foods
http://chargerchant.wordpress.com/2010/11/page/9/
36. WHEN STORING POTENTIALLY HAZARDOUS
FOODS:
RTE & cooked food on top
Keep raw food separate
Store poultry/eggs on the bottom
Mark everything clearly
http://ucanr.org/sites/foodsafety/
37. Receiving Foods:
Check for Damage/Leakage
Check for freezer burn
Verify temperature
http://www.startacateringbusiness.co.uk
Store immediately in proper area
(dry, fridge, frozen, etc.)
38. 4 Guidelines for keeping food
safe:
Clean—Wash hands and surfaces
often.
Separate—Don't cross-contaminate.
Cook—Cook to proper temperatures,
checking with a food thermometer.
Chill—Refrigerate promptly.
http://www.foodsafety.gov/
45. Which Is Correct?
(hold up # of fingers)
1. Ice scoop stays in the
machine.
2. Ice scoop is put in/on
storage container.
3. Ice scoop is left on counter.
47. 8 ½ X 11
Colorful & creative
Correct & useful information is
included
Due Monday, August 20th
***The BEST poster for your
topic will be laminated and
displayed***
48. According to this video, what
steps should you take to
keep lunches safe?
49. Closure: K-W-L
What I
What I What I
would like
know learned
to learn
49
Notas del editor
17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson
3. Think-pair-shareteacher presents a questionteacher gives wait time for student to form answerteacher instructs students to share their answer with a partnerteacher calls on non-volunteers to share with the class
5. Pass or Playteacher poses a question and gives wait timeteacher calls on a student and asks them “pass or play?”student says “play” if they wish to answer the question or “pass to__________” if they want to pass to a specific classmateteacher provides feedback
2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students
2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students
1. Hand signals:thumbs up or thumbs down to indicate agreement or disagreementuse fingers to indicate a number selection such as “Which is the correct solution one, two or three?”teacher gives feedback to the students
17. K-W-Lteacher instructs students prior to a reading, video, lecture, etc, to write down what they already know about a subject, what they would like to learn about the subjectteacher has students read, watch, listenteacher has students highlight, star, circle the questions that were answeredteacher has students add to the list things that they learned from the lesson