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Section 2.1 The Safe Foodhandler

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1 Section 2.1 The Safe Foodhandler
Section 2.2 The HACCP System Section 2.3 The Flow of Food

2 Section 2.1 The Safe Foodhandler
Foodhandlers must practice good personal hygiene, properly wash their hands, wear protective clothing, and report to their managers if they are sick.

3 foodhandler hygiene chef’s coat protective clothing hair restraint hand sanitizer provide technique

4 Personal Hygiene Cross-contamination causes foodborne illnesses. Foodhandlers are usually the cause. foodhandler A worker who is in direct contact with food.

5 Personal Hygiene Prevent contamination through personal hygiene:
keep hands clean bathe daily wear clean clothes wear comfortable, slip-resistant shoes hygiene Using good grooming habits to maintain health.

6 Personal Hygiene Wear protective clothing and a hair restraint when working in the kitchen. hair restraint Any barrier that holds back head or facial hair to keep it from contaminating food. protective clothing Clothing that is worn to help lower the chances of food contamination.

7 Personal Health Good personal health is important in foodservice.
Hand sanitizers can reduce bacteria on your hands. hand sanitizers A special liquid that kills bacteria on your skin; it is often used without water.

8 Personal Health Explain what actions you should take in the following situations. Situation Actions If you have any illness Do not come to work sick; call your supervisor as soon as possible before your work shift If you feel sick at work Tell your supervisor immediately If you have a wound that may be infected Wear gloves if the wound is on your hand, or ask to be reassigned to a different work area

9 Section 2.2 The HACCP System
HACCP is a system that monitors the flow of food. HACCP helps foodservice workers control hazards and lower risks.

10 flow of food HACCP critical control point minimum internal temperature food thermometer calibrate record-keeping system log improved verify

11 HACCP Basics By using a tested system called HACCP, the flow of food can be monitored to spot potential hazards. HACCP Hazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table. flow of food The path food takes from when it is received by an establishment to when it is disposed of as waste.

12 HACCP Basics

13 HACCP Basics For safety, cook foods to the proper minimum internal temperature. minimum internal temperature The lowest temperature at which foods can be safely cooked.

14 HACCP Basics Be aware of the temperature danger zone for holding foods. 41°F to 135°F (5°C to 57°C)

15 HACCP Basics Food thermometers can help ensure foods are safely cooked and should be calibrated before each work shift or delivery. food thermometer A device used to check the temperatures of foods. calibrate To adjust (as a thermometer) for accuracy.

16 System Monitoring Corrective action must be taken when there is a problem at a critical control point. critical control point A step in the flow of food where contamination can be prevented or eliminated.

17 System Monitoring Record keeping should include: flow charts
policy and procedure manuals written descriptions food temperature readings logs log A written record of day-to-day activities and procedures.

18 Section 2.3 The Flow of Food
Foodservice workers need to be conscious of food safety and sanitation at each point in the flow of food, from receiving deliveries through serving.

19 receiving storage shelf life first in, first out shucked processing pasteurize produce perishable food preparation holding disposal point recycle manual dishwashing ideal affect

20 Receive and Store Food Pay attention at the critical control points in the flow of food, from receiving through serving. receiving Accepting deliveries of food and supplies.

21 Receive and Store Food Potential receiving problems:
frozen foods that have thawed and then refrozen foods with insects damaged foods and containers foods handled at incorrect temperatures

22 Receive and Store Food Storage areas should be clean and dry.
Foods should be stored at correct temperatures Refrigerated foods should be stored using the first in, first out system. first in, first out An inventory system in which food products that are oldest are used first, so that all products are fresh when used. storage Placing food in a location for later use.

23 Receive and Store Food Fresh meat and poultry must come from processing plants approved by the USDA. Dairy products should be pasteurized. pasteurize To heat a product at high enough temperatures to kill harmful bacteria. processing Preparing and cleaning food so that it can be eaten

24 Receive and Store Food Unsafe canned goods

25 Preparation and Cooking
Food preparation is a critical point where food could become unsafe. Cook foods to the right internal temperature. Prevent cross-contamination. food preparation Cooking and preparing foods to be eaten.

26 Preparation and Cooking
It is essential to follow proper safety guidelines when holding foods. holding The process of keeping foods warm or cold before serving them.

27 Preparation and Cooking
Cool foods safely using a two-stage method: Cool down first to 70ºF (21ºC) within two hours Then cool down below 41ºF (5ºC) within four hours What foods have you had to safely cool at home?

28 Disposal Point Cleaning and sanitizing are key actions at the disposal point. Be sure to have a recycling program. recycle To take a product at the end of its use and turn it into a raw material to make a different product. disposal point The point at which food remaining after being eaten is disposed of properly.

29 Disposal Point Dishes may be washed manually or by commercial dishwashers. Dry and store items in a way that keeps them clean and sanitary.

30 Chapter Summary Section 2.1 The Safe Foodhandler
Foodhandlers must follow procedures that promote a clean and healthy workplace. Foodhandlers must be in good physical health to work.

31 Chapter Summary Section 2.2 The HACCP System
The HACCP system helps minimize hazards and ensure food safety in a professional kitchen.

32 Chapter Summary Section 2.3 The Flow of Food
All food products must be inspected carefully, stored quickly and properly, monitored while in storage, prepared carefully, and disposed of properly.

33 Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

34 foodhandler encargado de la comida
A worker who is in direct contact with food. Un empleado que está en contacto directo con la comida.

35 hygiene higiene Using good grooming habits to maintain health.
Hábitos buenos de limpieza personal para mantener la salud.

36 chef’s coat bata de chef
A working coat that traditionally has two rows of buttons down the front, long sleeves, and turned-up cuffs. Una bata de trabajo que tradicionalmente tiene dos filas de botones en la parte delantera, mangas largas y los puños doblados hacia arriba.

37 protective clothing ropa protectiva
Clothing that is worn to help lower the chances of food contamination. Ropa que se usa para ayudar a reducir la probabilidad de que los alimentos se contaminen.

38 hair restraint gorro de cocina
Any barrier that holds back head or facial hair to keep it from contaminating food. Cualquier cosa que evita que el cabello o el vello facial caiga y contamine la comida.

39 hand sanitizer desinfectante para manos
A special liquid that kills bacteria on your skin; it is often used without water. Un líquido especial que mata las bacterias en la piel; a menudo se usa sin agua.

40 flow of food flujo de comida
The path food takes from when it is received by an establishment to when it is disposed of as waste. El recorrido de los alimentos desde que se reciben en un establecimiento hasta que se eliminan como desechos.

41 HACCP Análisis de Peligros y Puntos Críticos de Control
Hazard Analysis Critical Control Point; the system used to keep food safe from the kitchen to the table. Sistema utilizado para mantener los alimentos seguros desde la cocina a la mesa.

42 critical control puntos críticos de point control
A step in the flow of food where contamination can be prevented or eliminated. Un paso en el flujo de alimentos donde la contaminación se puede evitar o eliminar.

43 minimum internal temperatura interna temperature mínima
The lowest temperature at which foods can be safely cooked. La temperatura más baja a la que los alimentos se pueden cocinarse con seguridad.

44 food thermometer termómetro para comida
A device used to check the temperatures of foods. Un dispositivo que sirve para tomar la temperatura de los alimentos.

45 calibrate calibrar To adjust (as a thermometer) for accuracy.
Ajustar (como un termómetro) para lograr exactitud.

46 record-keeping sistema de mantenimiento system de registros
A system of flow charts, policy and procedure manuals, written descriptions, and food temperature readings taken at different times. Un sistema de diagramas de flujo, manuales de políticas y procedimientos, descripciones escritas y registros de la temperatura de los alimentos tomada en diferentes momentos.

47 log registro A written record of day-to-day activities and procedures.
Un registro escrito de las actividades y los procedimientos diarios.

48 receiving recibir Accepting deliveries of food and supplies.
Aceptar las entregas de los alimentos y los suministros.

49 storage almacenar Placing food in a location for later use.
Colocar la comida en un sitio para usarla después.

50 shelf life tiempo de uso
The period of time a product can be stored and still be good to use. El periodo de tiempo que un producto puede ser almacemado antes de usarlo.

51 first in, primero en entrar, first out primero en salir
An inventory system in which food products that are oldest are used first, so that all products are fresh when used. Un sistema de inventario en el que los productos alimenticios que se compran primero se usan primero para que todos los productos estén frescos al ser usados.

52 shucked desbullar Removed from the shell. Sacar de la concha.

53 processing procesamiento
Preparing and cleaning food so that it can be eaten. Limpiar y preparar los alimentos para que puedan ser consumidos.

54 pasteurize pasteurizar
To heat a product at high enough temperatures to kill harmful bacteria. Calentar un producto a temperaturas lo suficientemente altas como para matar las bacterias dañinas.

55 produce productos agrícolas
Fresh fruits and vegetables. Frutas y verduras frescas.

56 perishable perecedero (que caduca)
Products that can spoil quickly, especially if they are not stored properly. Productos que pueden echarse a perder rápidamente, especialmente si no se almacenan adecuadamente.

57 food preparation preparación de la comida
Cooking and preparing foods to be eaten. Preparación y cocción de los alimentos que se van a comer.

58 holding mantener la temperatura
The process of keeping foods warm or cold before serving them. El proceso de mantener los alimentos calientes o fríos antes de servirlos.

59 disposal point área de desechos
The point at which food remaining after being eaten is disposed of properly. Lugar en donde se depositan los restos de comida.

60 recycle reciclar To take a product at the end of its use and turn it into a raw material to make a different product. Convertir un material usado en materia prima para hacer un producto diferente.

61 manual lavar los platos a dishwashing mano
Washing dishes, glasses, cookware, and utensils by hand. Lavar los platos, los vasos y los utensilios de cocina a mano.

62 provide proporcionar To make available. Poner a disposición.

63 technique técnica Method. Método.

64 improved mejorado Made better. Hecho mejor.

65 verify verificar To prove. Probar.

66 ideal ideal Perfect. Perfecto.

67 affect afectar Act upon. Tener efecto sobre.

68 End of Chapter 2 HACCP Applications


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