Chapter 1 Providing Safe Food

Oct 21, 2019

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Chapter 1 Providing Safe Food. Potential Hazards to Food Safety. Biological Hazards Viruses Bacteria Parasites Fungi. Potential Hazards to Food Safety. Chemical Hazards Cleaners Sanitizers Polishes Machine lubricants Toxic metals. Potential Hazards to Food Safety. Physical Hazards

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Chapter 1 Providing Safe Food

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Chapter 1Providing Safe Food
Potential Hazards to Food Safety • Biological Hazards • Viruses • Bacteria • Parasites • Fungi
Potential Hazards to Food Safety • Chemical Hazards • Cleaners • Sanitizers • Polishes • Machine lubricants • Toxic metals
Potential Hazards to Food Safety • Physical Hazards • Hair • Dirt • Bandages • Metal staples • Broken glass • Natural objects (e.g., fish bones in a fillet)

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

961 views • 73 slides

Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. A foodborne illness outbreak is when two or more people get the same illness after eating the same food

839 views • 48 slides

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe. Objectives. Know what is a foodborne illness outbreak Know what are the costs associated with a foodborne -illness outbreak Know who is at high risk for contracting foodborne illness Know what FAT TOM is Know what are the characteristics of TCS food

219 views • 0 slides

Preparing Safe Food

Preparing Safe Food . By: Jamie Digiovanni & Julie Thompson . Why is food safety important?. Avoid illness! You Family Any others being served. What is Food Safety?. Protection from accidental or unintended contamination of food Contamination - harmful substances in the food

930 views • 66 slides

Providing Safe Food

Providing Safe Food. An introduction. The greatest dangers to food safety are foodborne illnesses. This is a disease that is carried or transmitted to people by food.

418 views • 16 slides

Keeping Food Safe

Keeping Food Safe. Green Family Sonia H, Nicole S, Karly B, Josh C Block 2. Chapter 25: Keeping Food Safe. Objective. Vocabulary. Adulterated Botulism Cross-contamination Food Infection Food Intoxication Foodborne Illness Parasites Pathogenic Pesticides Residue Spores.

394 views • 12 slides

Providing Safe Food

Providing Safe Food. ServSafe Essenitals. Foodborne illness – disease transmitted to people by food Foodborne illness outbreak – two or more people get the same illness after eating the same food Each year MILLIONS of people get sick from unsafe food. Challenges to Food Safety.

370 views • 11 slides

Chapter Two: Keeping Food Safe

Chapter Two: Keeping Food Safe. Pro Start Year One. What is a Food borne illness outbreak?. First it’s important to note that a food borne Illness is transmitted to people by food. A Food Borne Illness Outbreak is when 2 or more people get sick after eating the same food.

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Safe food handling

Safe food handling. Annual compulsory education. Revised February 2013. Learning objectives. To define “Food Borne Illness” To review the importance of cleanliness To review the rules for preparing food To review the correct way of handling utensils and serving food

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Providing Food Security, Tackling Undernutrition

Providing Food Security, Tackling Undernutrition. International Symposium. Human Development in Global South: Emerging Perspectives in the Era of Post-Millennium Development Goals April 28 – 29, 2014, in New Delhi Dr Arun Gupta MD,FIAP

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CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace

fundamentals of Human Resource Management 4 th edition by R.A. Noe, J.R. Hollenbeck, B. Gerhart, and P.M. Wright. CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace. What Do I Need to Know?. Explain how the three branches of government regulate human resource management.

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CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace

fundamentals of Human Resource Management 3 rd edition by R.A. Noe, J.R. Hollenbeck, B. Gerhart, and P.M. Wright. CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace. Three branches of U.S. government play a role in the legal environment of HRM.

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Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe. What Is a Foodborne Illness?. All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal. A foodborne illness is a disease transmitted to people by food.

757 views • 34 slides

CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace

fundamentals of Human Resource Management 4 th edition by R.A. Noe, J.R. Hollenbeck, B. Gerhart, and P.M. Wright. CHAPTER 3 Providing Equal Employment Opportunity and a Safe Workplace. EEO: Legislation. Civil Rights Acts (1866 & 1871). Equal Pay Act (1963).

331 views • 15 slides

Safe Kitchen, Safe Food

Safe Kitchen, Safe Food. Kitchen Basics. Working efficiently and safely in the kitchen starts with knowing something about how kitchens are equipped and organized. Meal preparation is much easier when the kitchen includes basic equipment. Major Appliances. Four major appliances are:

728 views • 25 slides

CHAPTER 3 PROVIDING EQUAL EMPLOYMENT OPPORTUNITY AND A SAFE WORKPLACE

Fundamentals of human resource management 5 th edition By R.A. Noe, J.R. Hollenbeck, B. Gerhart, and P.M. Wright. CHAPTER 3 PROVIDING EQUAL EMPLOYMENT OPPORTUNITY AND A SAFE WORKPLACE. Need to Know. How three branches of government regulate HRM.

566 views • 44 slides

Safe Quality Food and Food Safety

The SQF has lot of benefits like it will reduce the cost of the multiple standards of assessment and it will also help to reduce the inconsistencies of assessment. These benefits are not enough. The certified suppliers are a step ahead from their competitors. Safe Quality Food is the only scheme that integrates food safe as well as quality component.

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Food Safe Level 1

Food Safe Level 1 is a simple program which is designed for workers who are working in food industry. It includes number of aspects such as sanitation, handling and work safely. For more detail visit :- http://mainlandsafety.ca/Course/11/FoodSafe-Level-1

156 views • 5 slides

Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. Two or more people get the same illness after eating the same food No long-term health threat to average person

317 views • 31 slides

Chapter 2 Keeping Food Safe

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Food Safe : Preventing Food Contamination

Food Safe : Preventing Food Contamination. In one year, how many Canadians get a food-borne illness? (like 24 hr stomach flu)?. Each year, 10 – 12 Million Canadians get sick from foods they have eaten. What is the main cause for contaminated food?.

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Chapter 2 Keeping Food Safe

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