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SEMINAR AGENDAS

SEMINAR AGENDAS . 1 day seminar 2 day seminar. YOUR MAIN GOALS. Keeping people safe Preventing food safety errors Protecting the bottom line. ADVANCED. fst 2nd ed page 4. SERVING SAFE FOOD. Benefits Reduced Cost Quality Success. EMPLOYEE TRAINING.

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SEMINAR AGENDAS

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  1. SEMINAR AGENDAS • 1 day seminar • 2 day seminar

  2. YOUR MAIN GOALS • Keeping people safe • Preventing food safety errors • Protecting the bottom line ADVANCED.fst 2nd ed page 4

  3. SERVING SAFE FOOD • Benefits • Reduced Cost • Quality • Success

  4. EMPLOYEE TRAINING • Training of employees should include revised or new procedures. • Managers must model proper practices. • Food-safety training is the manager’s responsibility. NOTE: At the end of each chapter, do not miss the Training Tips slide.

  5. WHAT LEADERS NEED TO KNOW • If you are in charge of a food premise you need to know … Can anyone give an example?

  6. ADVANCED.fst 2nd ed page 9

  7. TRUE OR FALSE Ch. 1 • Tofu is not a potentially hazardous food. • Hands can be a source of cross-contamination. • Toxic metals that leach through worn cookware are a physical hazard. • Oubreaks of foodborne illness can be caused by improper cooling of food. • Food contact surfaces include splash areas. ADVANCED.fst 2nd ed page 10

  8. LEARNING OBJECTIVES Ch. 1 • Recognize the challenges to food safety in your operation. • Discuss the main types of contamination. • Identify the foods most likely to become contaminated. • Recognize how food becomes contaminated. ADVANCED.fst 2nd ed page 10

  9. KEY TERMS Ch.1 • Foodborne Illness: A disease that is carried or transmitted to people by food. • Outbreak: An incident in which two or more people experience the same illness after eating the same food.

  10. CHALLENGES YOU FACE Ch. 1 • Number and types of foods at risk. • Food can get contaminated through flow of food. • Type of customers (High risk population). • Shortage of trained staff and high turn-overs.

  11. ACTIVITY Ch. 1 What are the main causes of foodborne illness? (list them in order of importance)

  12. POTENTIALLY HAZARDOUS FOODS Ch. 1 Foods That Favor Rapid Micro-organism Growth ADVANCED.fst 2nd ed page 12

  13. FOOD HAZARDS Ch. 1 Caused by contamination • Biological • Chemical • Physical

  14. CLEAN VS SANITARY Ch. 1 Clean: Free from visible soil, food residue and other foreign material. Sanitary: Free from harmful levels of contamination. Bacteria that remain if not sanitized Kitchen area looks clean ADVANCED.fst 2nd ed page 15

  15. CONSIDER THIS... Ch. 1 • Read page 17. • What caused theoutbreak?

  16. ACTIVITY Ch. 1 • Re-evaluate the causes of foodborne illness.

  17. TRAINING TIPS Ch. 1 When working with personnel: KNOW YOUR DEFINITIONS! • You need to explain contamination and cross- contamination often. • You need to provide examples.

  18. ADVANCED.fst 2nd ed page 19

  19. TRUE or FALSE Ch. 2 • Some viruses can survive cooking and freezing. • Mould only grows on surface environments; it does not penetrate the product. • Severe vomiting and diarrhea are possible signs of a food allergy. • Bacteria can only be carried inside the body of a person or animal. • Pathogens are micro-organisms that cause disease. ADVANCED.fst 2nd ed page 19

  20. LEARNING OBJECTIVES Ch. 2 • Identify biological, chemical and physical hazards (dangers). • Describe how bacteria reproduce and grow. • Know why it is important to keep foods out of the temperature danger zone. CONTINUED NEXT SLIDE

  21. LEARNING OBJECTIVES Ch. 2 CONT’D • Identify allergens and their importance to serving safe food. • List ways to prevent allergens from harming customers. • Discuss common allergens and common symptoms. • Explain what to do in an emergency. ADVANCED.fst 2nd ed page 19

  22. BIOLOGICAL HAZARDS Ch. 2 … are caused by • Disease causing micro-organisms. • Certain plants. • Fish that carry toxins (poisons). ADVANCED.fst 2nd ed page 19

  23. BIOLOGICAL HAZARDS Ch. 2 • Affect a great number of people if present in food. • Some may be hard to kill or control because they survive freezing and high cooking temperatures. ADVANCED.fst 2nd ed page 19

  24. TYPES OF MICRO-ORGANISMS Ch. 2 Micro-organisms that can contaminatefood and cause foodborne illness ADVANCED.fst 2nd ed page 19, 24

  25. CHARACTERISTICS OF BACTERIA Ch. 2 • Cause great concern to foodservice/retail managers/operators. • Living, single-celled micro-organisms. • Carried by food, water, humans and insects. • Can reproduce rapidly. • Some survive freezing. • Some form spores. • Some spoil food; others cause disease. • Some cause illness by producing toxins. ADVANCED.fst 2nd ed page 19

  26. BACTERIA MAY BE… Ch. 2 • Pathogenic (disease-causing): They feed on potentially hazardous foods and can multiply quickly. • Toxigenic (poisonous): Produce harmful toxins as they multiply, die and breakdown. They are also pathogenic. ADVANCED.fst 2nd ed page 19-20

  27. ACTIVITY Ch. 2 • What conditions do bacteria need to grow?

  28. BACTERIAL GROWTH Ch. 2 • The single cell grows and reproduces by dividing in two. • Each of these cells then divide into two more cells (see 40 min). ADVANCED.fst 2nd ed page 20

  29. WHAT BACTERIA NEED TO GROW Ch. 2 ADVANCED.fst 2nd ed page 22

  30. CONDITIONS FOR GROWTH Ch2 Food Micro-organisms require nutrients to grow • Proteins • Carbohydrates ADVANCED.fst 2nd ed page 22

  31. CONDITIONS FOR GROWTH Ch. 2 AcidityPathogenic bacteria grow well at a pH of 4.6 to 7.5 Butter 6.0–6.8 Raw Chicken 5.5–6.4 Egg Yolks 6.0–6.3 ADVANCED.fst 2nd ed page 22

  32. CONDITIONS FOR GROWTH Ch. 2 Temperature The Temperature Danger Zone(TDZ) = 4ºC to 60ºC (40ºF to 140ºF) • Most micro-organisms grow well in the TDZ • Some survive and grow outside the TDZ ADVANCED.fst 2nd ed page 22

  33. CONDITIONS FOR GROWTH Ch. 2 Time Pathogenic micro-organisms can grow to high levels if they remain in the TDZ for more than four hours ADVANCED.fst 2nd ed page 22

  34. CONDITIONS FOR GROWTH Ch. 2 Oxygen Micro-organisms have differentoxygen needs for growth • Aerobic need oxygen to grow • Anaerobic grow only when oxygen is absent • Facultative can grow with or without oxygen ADVANCED.fst 2nd ed manual page 22

  35. CONDITIONS FOR GROWTH Ch. 2 Moisture Most potentially hazardous foods have a water activity of .85 or above Raw Chicken and Butter Water Activities of .95–1.0 ADVANCED.fst 2nd ed page 22

  36. CONTROL BACTERIAL GROWTH Ch. 2 TEMPERATURE & TIME • Temperature can prevent or at least limit bacterial growth by • Storing food at proper temperatures • Cooking food to minimum safe internaltemperatures • Holding food at proper temperatures • Cooling/reheating food properly • Keeping foods out of the TDZ • Timecan be used as a control by: • Receiving/storing food quickly • Minimizing time food spends in the TDZ • Labeling food with time to cook, serve or discard • Serving or discarding food within 4 hours from the time it was removed from temperature controlled equipment • Discarding expired food ADVANCED.fst 2nd ed page 21

  37. ACTIVITY Ch. 2 • List examples of diseases related to • Bacteria • Viruses • Parasites • Fungi • Give examples for each category

  38. BACTERIAL FOODBORNE ILLNESSESCh. 2 • Foodborne Infections resultwhen a person eats food containing harmful micro-organisms (e.g. Salmonella). • Foodborne Intoxications resultfrom eating food containing poisonous toxins (e.g. Staphylococcus). ADVANCED.fst 2nd ed page 24

  39. BACTERIAL FOODBORNE ILLNESSESCh. 2 • Salmonellosis • Shigellosis • Listeriosis • Staphyloccocal food poisoning • Clostridium perfringens Enteritis • Bacillus cereus gastroenteritis • Botulism • Campylobacteriosis • E. coli O157:H7 EHEC ADVANCED.fst 2nd ed page 24

  40. SALMONELLOSIS Ch. 2 Type of Illness: Infection, possibly toxin-mediated ADVANCED.fst 2nd ed page 26

  41. LISTERIOSIS Ch. 2 Type of Illness: Infection ADVANCED.fst 2nd ed page 26

  42. STAPHYLOCOCCAL FOOD POISONING Ch.2 Type of Illness: Intoxication ADVANCED.fst 2nd ed page 26

  43. CLOSTRIDIUM PERFRINGENS Ch. 2 Type of Illness: Toxin-mediated infection ADVANCED.fst 2nd ed page 26

  44. BOTULISM Ch. 2 Type of Illness: Intoxication ADVANCED.fst 2nd ed page 27

  45. E. coli O157:H7 Ch. 2 Type of Illness: Toxin-mediated infection ADVANCED.fst 2nd ed page 27

  46. VIRUSES Ch. 2 • One of the smallest, simplest life-form known • Do not reproduce in foods • Need a host to survive • Do not require a PHF to be transmitted • Usually contaminate food through poor personal hygiene • May survive freezing and cooking • Contaminate food and water ADVANCED.fst 2nd ed page 24

  47. VIRUSES Ch. 2 Major Foodborne Illnesses Caused by Viruses • Hepatitis A • Norwalk Virus Gastroenteritis ADVANCED.fst 2nd ed page 24

  48. NORWALK VIRUS GASTROENTERITISCh. 2 Type of Illness: Infection ADVANCED.fst 2nd ed manual page 27

  49. PARASITES Ch. 2 Need to live in or on a host organism in order to survive Host Person Animal Plant ADVANCED.fst 2nd ed page 25

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