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Food Safety and Sanitation Problem Identification FFA Food Science and Technology CDE 2002

Food Safety and Sanitation Problem Identification FFA Food Science and Technology CDE 2002. Overview. For this section, a series of slides will be shown. The slides may or may not demonstrate violations of GMP’s (good manufacturing practices). Overview.

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Food Safety and Sanitation Problem Identification FFA Food Science and Technology CDE 2002

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  1. Food Safety and Sanitation Problem IdentificationFFA Food Science and Technology CDE2002

  2. Overview • For this section, a series of slides will be shown. • The slides may or may not demonstrate violations of GMP’s (good manufacturing practices).

  3. Overview • The student will need to recognize and identify what category of violation is being demonstrated in the picture shown. • A list of categories of violations will be provided during the contest.

  4. GMP Violation Categories • Improper personal hygiene • Safety hazard • Improper food handling • Improper chemical storage • Improper pest management • No violation

  5. Slide Practice Set • For this practice set, explanations of each violation are included. • In the contest only the category of violation will need to be identified.

  6. 1

  7. Slide #1 • Improper food handling • Explanation: Bare hands when handling a food product can be a source of bacterial contamination.

  8. 2

  9. Slide #2 • Safety hazard • Explanation: Horseplay is not permitted in the food plant.

  10. 3

  11. Slide #3 • Improper pest management • Explanation: No pests are allowed in any area of a food plant.

  12. 4

  13. Slide #4 • Improper personal hygiene • Explanation: All insecure jewelry (watches, earrings, rings with stones) must not be worn to avoid the possibility that the object can fall into food, equipment, or containers.

  14. 5

  15. Slide #5 • Improper food handling • Explanation: Food should always be stored at the recommended temperature. (ice cream)

  16. 6

  17. Slide #6 • Improper food handling • Explanation: Food should always be stored at the recommended temperature.

  18. 7

  19. Slide #7 • Safety hazard • Explanation: Zzzzt!!

  20. 8

  21. Slide #8 • Improper chemical storage • Explanation: Chemicals, such as cleaning compounds should be stored where there is not a risk for contamination of food, food contact surfaces, or food packaging materials.

  22. 9

  23. Slide #9 • Safety hazard • Explanation: Wet floors and ice left on floors are hazardous to the employees working in the area.

  24. 10

  25. Slide #10 • Improper personal hygiene • Explanation: All employees should wear hair nets, caps, and beard covers (if applicable) to avoid contamination of food, food contact surfaces, and food packaging materials.

  26. 11

  27. Slide #11 • Improper chemical storage • Explanation: Chemicals, such as cleaning compounds should be stored where there is not a risk for contamination of food, food contact surfaces, or food packaging materials.

  28. 12

  29. Slide #12 • Improper pest management • Explanation: Open windows and doors are good entrance points for pests.

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