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1 - 2 Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience.

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Presentation on theme: "1 - 2 Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience."— Presentation transcript:

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3 1 - 2 Foodborne Illness Disease carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food

4  Fines/Penalties  Lawsuits  Medical Bills  Embarrassment  Bad publicity  Business closure  Unemployment  Death

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6 Poor Personal Hygiene Cross Contamination Time-Temp Abuse

7 And now a word from our sponsor… DON’T try this at work! (or anywhere else) And now a word from our sponsor… DON’T try this at work! (or anywhere else)

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9 Biological Chemical Physical

10 Wash hands properly Observe strict rules for eating, drinking, and smoking Limit jewelry to 1 smooth wedding band Restrain hair Don’t work with food if you are ill Maintain general personal cleanliness

11 F EEL W ELL Persons with flu-like symptoms should be assigned to non-food handling tasks or sent home Must report diagnosis or exposure to person with a food borne illness. (Roommate, family, close friends)

12 Milk/DairyFishPeanutsEggs ChocolateShellfishWheat/glutenTree nuts

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15 Proper Hand Washing Procedure 4. Clean under fingernails and between fingers 5. Rinse thoroughly under running water 6. Dry hands and arms with a single-use paper towel or warm-air hand dryer 1. Wet hands with running water as hot as you can comfortably stand 2. Apply anti-bacterial (anti-microbial) soap 3. Vigorously scrub hands and arms for at least 30 seconds

16 When To Change Gloves As soon as they become soiled or torn Before beginning a different task or food item Before handling cooked or ready-to-eat food After touching hair, face, body, dirty dishes, trash Gloves are worn AFTER handwashing, never INSTEAD!

17 Separate from or below cooked and ready-to-eat food In the order indicated in the illustration Higher cooking temperature = lower storage position` Store raw meat, poultry, and fish:

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20 Keep food out of TDZ Display food in small batches Measure internal temperatures at least every 1.5 hours Never mix new and old batches (Safely)

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22 Monitored by trained employee Sneeze guards in place One utensil for each item; store in food with handle extended Customers use clean plate for refills Monitor temps every 2 hours

23 Cleaning Removing food and other types of soil from a surface Sanitizing Reducing the number of microorganisms on a clean surface to safe levels

24 S ANITIZING Immersion Spraying Wiping Keep rags in bucket

25 Containers must be labeled Store away from food Use as directed on label Never mix chemicals Know MSDS location If you don’t know how to use the chemical, ASK

26 Notify manager of any complaints First priority is wellness/care Physician reporting requirement Investigation and follow up

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