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Food Safety Presentation Template

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Food Safety Presentation

Transcript: Temperature Changes New Temperature Danger Zone, 41-135˚F Pork, 145˚F minimum internal temp Two Stage Cooking Processes Allowed Narrowing of Emphasis to FDA "Big Five" Pathogens Salmonella Typhii Shigella spp. Enterohemoragic and shiga toxin producing Escherichia Coli Hepatitis A Norovirus HACCP in the flow of food Checkpoint Temperature Monitoring Comark HAACP Auditors Allergy Awareness and Cross Contamination Prevention ServSafe Training Strict Temperature and Food Storage Guidelines Sanitation Breaks Allergies in CBORD Clean vs Dirty Carts Paper Service Time and Temperature Control for Safety (TCS) Foods Finger Nails Must be Trimmed and Filed Food Defense and A.L.E.R.T. Deliberate Food Contamination Assure Look Employees Reports Threat Changes in Food Safety Guidance and Training 2009 FDA Food Code New Editions of ServSafe Our Department's Commitment To Food Safety Training Policy Systems Commitment to Food Safety Assure - Make sure that products you receive are from safe sources. Supervise product deliveries. Use approved suppliers who practice food defense. Request that delivery vehicles are locked or sealed. Look - Monitor the security of products in the facility. Limit access to prep and storage areas. Locking storage areas is one way to do this. Create a system for handling damaged products. Store chemicals in a secure location. Train staff to spot food defense threats. Employees - Know who is in your facility. Limit access to prep and storage areas. Identify all visitors, and verify credentials. Conduct background checks on staff. Reports - Keep information related to food defense accessible: receiving logs, office files and documents, staff files, and random food defense self-inspections. Threat - Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation. Hold any product you suspect to be contaminated. Contact your regulatory authority immediately. Maintain an emergency contact list. 2009 Food Code and ServSafe 1. What is temperature range for the temperature danger zone? 2. A.L.E.R.T. is a tool used to help identify areas of an operation at risk for what? 3. What are the FDA's "Big Five" Pathogens? 4. What is one way that the kitchen works to mitigate the risk of a patient consuming a food they are allergic to? 5. What is one way the kitchen mitigates the risk of a foodborn illness outbreak? Bonus: Should I use a web based presentation application to present sensitive information? Thanks! Food Safety Update Any Questions? 2009 Food Code and ServSafe What Can I Tell a Room Full of RD's, Techs and Interns About Food Safety? Questions:

Food Safety Presentation

Transcript: We all love food, right? But do we all acknowledge that food is dangerous and can be poisonous? Well, it is true. Don't start panicking, but if food is not prepared or dealt with the correct way, it can be deadly or harmful. You see, it all falls into the categories of Clean, Cook, Chill, and Separate. You want to clean your utensils, dishes, counters, and other things safely. There is a danger zone, which is different for every meat, but it usually falls around 140 to 165 degrees Fahrenheit. Meat, needs to be cooked and served above the danger zone, because bacteria thrives and multiplies more easily when the meat is in the danger zone. You need to refrigerate and freeze, or chill, the foods that need that care within 2 hours of them being taken out. Lastly, you need to separate different food items from each other. Make sure to separate raw and cooked foods from each other, and use clean utensils for each ingredient! Be food smart! So ... Who Were Our First Victims? Where is the harm in hotdogs and coleslaw? Well, Max found the harm in them. You see, he was really hungry on May twentieth, and so he ate one-day old leftover coleslaw, and some "fully cooked" hotdogs that he found in the refrigerator. Later, when he was throwing the hotdog package away, he noticed that the expiration date was May tenth. It was ten days expired! It sure was not fun when he experienced a fever, headache, and some nausea, all of which are symptoms of Listeria Monocytogenes, exactly ten days later. The hotdogs, and Max's "ignorance", of course, caused him to get this pathogen. The ten days are in the onset of this disease, so it perfectly matches the case. We would really like to thank the following: Kevin We don't expect tilapia, or fish, and green beans to harm someone. This is especially when the tilapia is immediately put on the grill once it has been pulled out of the refrigerator, and the fish's internal temperature once it was cooked was 150 degrees. However, the homemade can of green beans that was stored in the pantry didn't make the usual popping sound when the seal was broken. The next day, at the same time he ate the food, he experienced blurred vision, and difficulty speaking and swallowing. Kevin got Clostridium Botulinum, based on his symptoms, how long it took for them to appear, and what the food causes are. Home-canned Green Beans are the Culprit "The food you eat can either be the safest and most powerful form of medicine or the slowest form of poison." - Ann Wigmore Friday, February 26, 2016 $1.25 The Victims of Food Poisoning Giving Credit is Indeed Important Quotation of the Day Bacteria Strikes Again! And YOU! (For taking time to watch/read this presentation) http://www.fightbac.org/food-poisoning/causes-symptoms http://www.fightbac.org/free-resources/logos-and-graphics/ http://media-cache-ec0.pinimg.com/736x/f2/7c/3f/f27c3f60c4002368dabe81c1432f19f4.jpg http://clipartion.com/wp-content/uploads/2015/10/smiley-face-with-thumbs-up-0-warren-expressed-warren.jpeg Lily is your average schoolgirl, who is in a big hurry at 8 A.M. on April second. She asked her brother to make her scrambled eggs with cheese. He agreed, but he had never made what she requested before. However, he tried, and let the eggs cook until the outside looked done. When Lily was eating them, they were more runny than usual, and didn't taste like they normally do. That evening, she experienced vomiting, diarrhea, and a fever. These, among one other, are all symptoms of the pathogen Salmonella. Salmonella usually "kicks in" eight to twelve hours after eating, and there are many food sources to cause it. Eggs are included in the "culprit list". Therefore, this case is ended, revealing that Lily did indeed get the pathogen Salmonella. By Ella Lichtenberg Today we will learn about Kevin, Max, and Lily. This includes what food they ate, how it was prepared, the symptoms they experienced, and what illness[s] they got. Expired Hotdogs are the Culprit Sources Used for Quotes and Images Scrambled Eggs and Cheese Cause Harm! By Ella Lichtenberg BCMS NEWS LETTER Max The Victims of Food Poisoning Information about Lily...

Food Safety Presentation

Transcript: Fungu, also known as a puffer fish, are considered delicacy's throughout Japanese culture. However, little do many people know, that if not prepared correctly, Fungu can be fatal. This is because the internal organs of the fish contain the lethal poison tetrodotoxin. When consumed, the toxin doesn't enter the "blood-brain barrier" so a person can remain completely unaware that his or her central nervous system is slowly closing down. Although there are many risks involving the consumption of Fungu, the Japanese people continue to consume about 10,000 tons of the fish every year. A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death. Due to a food recall, mainly smaller companies suffer the most because they do not have the financial stability to cope with the loss of money caused by the recall; larger companies however , are able to withstand the effects of a food recall and continue business once everything has been fixed. On March 23, 2015, Blue Bell creameries issued a recall on three flavors of 3oz. ice cream cups with the flavors of chocolate, strawberry, and vanilla due to the potential contamination of the cups with listeria monocytogenes. Blue bell creameries were shut down until December 21st, when the first supply of new ice cream came back out again. This contamination decreased production for several months, however due to the large efforts to get production back up and running, Blue Bell creameries was able to overcome and restart production again. Created by Carter Eads The Sardinians Four simple steps to ensure food safety The Japanese Known as tradition to the Sardinian's, Casu Marzu is nothing other than rotten maggot cheese. This sheep's milk cheese is laid outside in the open to allow flies to come and lay eggs inside which then hatch into maggots and feed on the cheese causing fermentation. When eaten, the larvae survive and wiggle through your inestinal walls causing severe illness. Although banned by the EU today, there is still a black market for this dangerous cheese. Food poisoning 1. CLEAN- Wash hands often. 2. SEPARATE- keep ready to eat food away from raw meat, poultry, seafood, and eggs. 3. CHILL- Refrigerate promptly to 40 degrees fahrenheit or below. 4. COOK- cook to proper temperatures. Food poisoning is the illness caused by bacteria or other toxins found in food, typically with vomiting and diarrhea. To prevent food poisoning you should wash your hands, utensils, and food surfaces often, seperate raw foods from ready to eat foods, cook foods to their safe temperatures, refrigerate or freeze perishable foods promptly, defrost food safely, and to just throw it away when in doubt. You can cope with food poisoning by letting your stomach settle, therefore don't eat or drink anything for a few hours. Also, try eating come ice chips or sipping on some water. In addition, you should ease back into eating, avoid certain foods and substances until your feeling better, and most importantly rest. Food recalls Recent food recall Food Safety Presentation

food safety presentation

Transcript: Food Safety charles abbott 4 steps 4 steps to ensure safe food ways to ensure your food is prepared so it is safe to ingest are... 1.clean-wash hands and surfaces often 2.seperate-don't cross contaminate 3.cook-to the right temperature 4.chill-refrigerate promptly SUBTOPIC 1 SUBTOPIC 1 Click to edit text TIMELINE May 7-15 Barcelona May 17-June 22 Canada June 24 - 30 San Francisco May 7-June 10 Australia June 12-26 Budapest May 7 - June 13 Italy May 7 - June 10 Canada June 14 - 23 San Francisco May -June SUBTOPIC 2 SUBTOPIC 2 CHARTS CHARTS PICTURES PICTURES Photo 1 Photo 2 Photo 3 Risks for certain foods there re many risks for eating certain foods .athletes eating too much junk and become slower in their game .and also people who have overweight parents have a risk of that affecting them .and also eating too much of unhealthy foods can give you heart disease Risks food safety foods must be prepared on clean surfaces and with clean appliances otherwise it can be cross contaminated also all foods must be at their prime like fruits must be ripe as well as veggies also all foods must be cooked if needed to a certain point if undercooked it could result in food poisining TOPIC 3 food problems in our society there are so many obese people in our society TOPIC 4

Food Safety Presentation

Transcript: Food allergy risks Ensuring the food is safe to eat Procure a clean environment which includes your hands and the food is all thoroughly washed Separate the food into groups. The meats should be kept raw in their own place and away from anything that doesn't require cooking Kill all the possible bacteria that can come from food by cooking the food Preserve all food as best as you can so that it promotes longevity of the meal i.e refrigerating food Symptoms can occur such as itching and/or swelling of the lips Your body will try to expel the poison by vomiting, diarrhea, and/or abdominal pain/cramps You might develop a rash or hives Throat tightening and difficulty breathing loss of blood pressure Athletes V.S Sugar A food recall occurs when there is suspicion that a certain product is causing or will cause illness to the consumers in addition to false branding i.e allergen labeling A food recall is decided voluntarily by the manufacturer and/or distributor The company suffers from a food recall because their sales have to stop for that specific product and they eventually lose credibility in their reliability to sell quality products. Recalls are expensive hence why companies are forced to handle the situation quickly and efficiently. Risks of two groups Recent Recall Most athletes avoid taking unhealthy/unnecessary sugar While sugar can give a sort of energy boost, it is only temporary To perform at their most optimal state, there can be no low point of their status When ingesting sugar as an athlete, they will experience sugar crashes Excessive sugar will eventually lead the person to addiction Addiction to sugar will render the body increasingly resistant to insulin which balances a person's sugar levels Food Recall Eating crap, contaminated, expired, or toxic food If suffering from food poison, one could experience abdominal pain, diarrhea, vomiting, loss of appetite, fevers, nausea, and headaches One can prevent this by not eating garbage, expired food, or food that looks suspicious To remedy food poison, stay hydrated so that your body can filter out the poisonous substance faster, take medication, and rest plenty. Great Value's Frozen organic dark sweet pitted cherry products Sunrise Growers Inc recalls certain frozen organic dark sweet pitted cherry products due to contamination of Listeria Monocytogenes which are severely hazardous towards young children, elderly people, and people with weak immune systems. Ever since, Great Value's sales have been reasonably stable. It wasn't a major component that many consumers look for. Food Poisoning Food Safety Presentation

Food Safety Presentation

Transcript: The recalled meat was distributed to a number of retailers and restaurants in Florida, Georgia, Illinois, Michigan, Minnesota, North Carolina, North Dakota, Ohio, Tennessee, Indiana, Kentucky, Pennsylvania, Wisconsin, and Virginia Link between WPC and E.coli illness cluster ~All meat products must be properly prepared including fresh and frozen. ~Only consume ground beef that has been cooked to an internal temperature of 160 degrees. ~Use a meat thermometer to ensure that the meat is cooked to a temperature high enough to kill the bacteria. Florida: -Surf N Turf Market -Giorgio's Italian Deli Georgia: -Blairsville Seafood Market Illinois: -Butcher Block Plus Michigan: -M Sixty Six General Store Minnesota: -Harvest Moon co-op North Carolina: -Foscoe Country Corner North Dakota: -Bronson's Super Valu -Jason's Super Foods Ohio: -Buchtel Food Mart -Chunky Foods Tennessee: -Ian's Market -Quick Stop -Virginia Market Distribution of Recalled Meat The meat was produced between March 31, 2014 and April 18, 2014, with a list of over 200 products recalled. Where is E.coli found? Proper precaution when preparing all types of food can mean the difference between good food and food that causes potentially deadly illnesses. Contributing Factors Products will have the establishment number "EST. 2574B" and a production date code in the format "Packing Nos: MM DD 14" between 03 31 14 and 04 18 14 Gordon Food Service Marketplace Conclusion Production of the meat List of Restaurants and Retailers ~A deadly bacterium that can cause dehydration, bloody diarrhea, and abdominal cramps 2-8 days (3-4 days on average) after exposure to the organism. ~Most people recover within a week. ~Kidney failure can be developed, most commonly in children under the age of 5 and older adults. Epidemiological and trace back investigations concluded that the 11 case-patients, identified with onset dates between April 22, 2014 and May, 2 2014 can be traced back t the Wolverine Packing Company's meat recall. What is E.coli? ~Most commonly found in beef. ~Cows are now fed corn instead of grass and live in stockyards full of feces. ~Can now be found in produce due to runoff full of feces from farms. Tennessee (continued): -Barger Foods -Stanley Valley Market Virginia: -Parkway Tobacco Express -Kelley's Market -Virginia Heights Travel Store Nationwide, State-wide, or Area-wide Distribution: -Gordon Food Service Marketplace with locations in Florida, Illinois, Indiana, Kentucky, Missouri, Michigan, Ohio, Pennsylvania, Tennessee, and Wisconsin BREAKING NEWS! List Continued http://www.fsis.usda.gov/wps/wcm/connect/3a3ed84a-f07f-4cb5-b321-b07ddba9d650/recall-030-2014-products.pdf?MOD=AJPERES Wolverine Packing Company Size of recall: -Potential contamination of additional products due to a lack of microbiological independence between lot production. -Deficiency in supportive record- keeping by distributors. The E.coli Bacteria For a complete list of products, visit this website: E. coli out break in four states, prompting a 1.8 million pound meat recall! How can E.coli be prevented? The product was not distributed to the Department of Defense, the National School Lunch Program, or catalog/Internet sales. The recalled products were shipped to distributors for restaurant use in Massachusetts, Michigan, Missouri, and Ohio. Wolverine Packing Company of Detroit, Michigan is recalling 1.8 million pounds of ground beef that may be contaminated with E. coli. The recall was announced on May 14, 2014 and at the time, 11 illnesses were linked to the outbreak. Meat Recall News Report

Food Safety Presentation

Transcript: Food Safety Management: Benefits and Costs Associated with a Well-Defined Food Safety and Sanitation Program created by: Raideesha Francis The Culinary Management Company 1. Most vital parts of a food safety management 1. Most vital parts of a food safety management system it is not to be separated from how you normally do business it should feel seamless and like a normal part of business, versus feeling unusual and forced desire to know the rules to recognize what the expectations are and to ensure that other's live up to their part as well an example of a forced working situation is a foodservice operation preparing for an inspection from the local regulatory authority like the health department create a company culture that celebrates and encourages maintaining high food safety standards. I like to know the rules so that I know what my expectations are and so that I can ensure that others live up to their part, as well. Some say that they like to know the rules so they can know how to play. I like to follow rules. It makes it easier to work and flow. The State of Florida has the inspector’s checklist readily available online that can be reviewed and downloaded. These illustrate what is going to be observed and inspected on their visit. Business practices should be modeled around this at the least, but always striving to exceed them. a. others that are unsure of their daily practices anticipate it with fear of the unknown and what may be found that is wrong and the consequences that may come with them those that are sure of themselves welcome this inspection and are excited to see how well they score b. download the inspection checklist which is the basis of the inspector's grade and integrate this into how you/your employees work; as a guide to work according to. By doing this, you can meet an inspection with confidence. keeping in mind those of higher and lower educational levels and job responsibilities company that provides training in all of the languages spoken by your staff c. include annual training schedule building upon what the last one taught and reinforcing what was previously taught 2. Costs associated with not being proactive and consistent in reinforcing high standards 2. Costs associated with not being proactive and consistent in reinforcing high standards a. Business loss of customers loss of sales lawsuits and legal fees increased insurance premiums violations with federal, state, and local regulatory authorities i. loss of customers ii. loss of sales iii. lawsuits and legal fees iv. increased insurance premiums v. violations with federal, state, and local regulatory authorities b. Employees negative media exposure lowered staff morale staff missing work staff retraining i. negative media exposure ii. lowered staff morale iii. staff missing work iv. staff retraining c. Human lost work medical costs long-term disability death i. lost work ii. medical costs iii long-term disability iv. death 3. Key benefits of establishing a well-defined program. 3. Key benefits of establishing a well-defined program. this leads to lesser liability risk of foodborne illness protection against (harsher) penalties c. c. c. longer shelf life on food items through a system of proper handling purchasing through approved, reputable suppliers releases you from some of the responsibility risk of foodborne illness a. protection against (harsher) penalties (if an occurrence took place within your business by having a proven system of being responsible in food purchase, handling, storage, preparation and service) b. longer shelf life of food items through a system of proper handling c. In the case of a recall, purchasing through approved, reputable suppliers releases you from some of the responsibility if you purchased your food in this way; they have insurance coverage and would have to handle this burden. If you didn’t, all of the liability would be on you and your business; random vendor that might not be operating legally. d. The 8 Most Important Food Safety Systems/Programs that every business should have 4. Most important programs to have in place and their importance. PERSONAL HYGIENE 1. Personal Hygiene personal hygiene is the #1 cause of foodborne illness outbreak i. personal hygiene is the #1 cause of foodborne illness outbreak Personal Hygiene is the #1 program to have in place to prevent foodborne illness outbreaks and incidents and is an essential cornerstone of a well-defined food safety and sanitation program ii. personal hygiene is the #1 program to have in place to prevent foodborne illness outbreaks and incidents d. uniform/clothing policy a. uniform/clothing policy personal hygiene b. personal hygiene i. hand care i. sick policy ii. illness reporting procedure(s) working while sick c. working while sick glove use OR alternative glove operating program through The State of Florida etc. glove use OR alternative glove operating program through The State of Florida etc. food safety training 2. Food

Food Safety Presentation

Transcript: Food Safety By: Jordan Wyles 1. Clean 2. Separate 3. Chill 4. Cook 1. Clean 2. Separate 3. Chill 4. Cook The four steps to ensuring your food is/has been prepared safety to ingest Picture Picture Pets Risks of pets digesting certain foods Pets 1. Vomiting 2. Abdominal pain 3. Difficulty defecating 4. Loss of appetite 5. Diarrhea 6. Seizures 7. Liver failure 8. Breathing problems Picture Picture People with Hypertension Risks of people with hypertension digesting certain foods People with Hypertension 1. Stroke 2. Weakening brain blood vessels 3. Blood clots can form 4. Damage to kidneys 5. Damage to heart Picture Picture Food Poisoning - illness caused by food being contaminated with bacteria Food Poisoning - Symptoms- 1. Diarrhea 2. Cramping 3. Nausea 4. Vomiting Ways to prevent it- 1. Wash your hands 2. Cook foods to safe temperature 3. Defrost food safely If the body has already been invaded, 1. Drink water 2. See a doctor Picture Picture when a manufacturer protects the public from food that may cause health problems Food Recall- Food Recall- -the manufacturer is in charge of it - some companies face consequences from food recalls the sales have gone down since the food recall, many people became allergic to their chicken salad Willow Tree Poultry Farm Willow Tree Poultry Farm

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