5-1. Key Sanitation Concern No. 5: To ensure that the food, food-packaging material and food contact surfaces are protected from various microbiological,

Slides:

Advertisements

Similar presentations

SANITATION THE FOUNDATION OF FOOD SAFETY

Advertisements

Lesson 9 Design & Construction of Food Premises & Equipment

The Health Inspector Is Coming!! David W. Reimann Environmental Health Specialist Minnesota Department of Health Food, Pools and Lodging Services Section.

Food Safety and Storage

Strategies for Implementing a Listeria Control Plan The Big Picture.

North Carolina Department of Agriculture and Consumer Services Food and Drug Division 4000 Reedy Creek Road Raleigh, NC Harold McDowell, RS Food.

SANITARY DESIGN PRINCIPLES FOR FACILITIES. ZONES OF CONTROL.

TRANSPORTATION (Farm Gate to Processing Facility).

3-1. Key Sanitation Condition No. 3:  Employee ‘practices’ to prevent cross-contamination;  Separation of raw and ready-to-eat foods; and  Plant design.

Controlling Listeria monocytogenes (Lm) in Retail Delicatessens

Overview For this section, a series of slides will be shown.

IFSQN CODEX and Good Manufacturing Practice Training Guide.

Introduction of a HACCP System & ISO 22000

Good hygienic practices

Preparation, Handling, and Service

Future Editions This manual, future additions and the latest updates are available at the following website:

Africultures Festival Pre- event food safety presentation AUBURN COUNCIL

Health Onboard Manual NI 516 DCM R00 E Ships in Service Training Material Safety Risk Factors 2009.

Unit 4: Ensuring safe environments in Health and Social Care

11• Cleaning and Sanitizing

© 2011 Michigan State University and United Nations Industrial Development Organization, original at CC-BY-SA Procedures FSKN.

4-1. Key Sanitation Condition No. 4:  Condition of hand washing facilities;  Condition of hand sanitizing facilities; and  Condition of toilet facilities.

COMPILED BY :CHEF SIRAJ SHAIKH. Hazard Analysis Critical Control Point Hazard :-- It will cause ill effect to our health, Hazards are classified into biological,

6-1. Key Sanitation Condition No. 6: Proper labeling, storage and use of Potential toxic compounds.

Legislation Project: Federal Food, Drug, and Cosmetic Act 1938 Catherine DeMarco.

Module 3 | Slide 1 0f Sanitation and Hygiene Basic Principles of GMP Section 3.

7-1. Key Sanitation Condition No. 7: Manage persons who are diagnosed with or have symptoms of an illness, wounds or other afflictions that could be a.

Non-O157 STEC: New Challenges / Practical Limitations / Next Steps Robert L. Buchanan HHS Food and Drug Administration Center for Food Safety and Applied.

Temporary Food Service Operations Standing Operations Procedures for.

Effective Sanitation 1. GMPs SANITARY EQUIPMENT DESIGN SANITARY FACILITY DESIGN HACCP TRAINED EMPLOYEES VALIDATED & VERIFIED PROCESSES REPEATABLE FOOD.

Proposed Rule for Preventive Controls for Animal Food.

Proposed Rule: 21 CFR 507 Proposed Rule for Preventive Controls for Animal Food 1.

ANA Food Code. Responsibilities Commanders Take appropriate actions to make sure corrective actions are completed when a facility fails to comply to standards.

Food Safety Training Course Co-financiado:. Work facilities and Equipments.

Section 3.0 – The Spread of Harmful Substances. Potentially harmful substances are spread and concentrated in the environment in various ways.

Education and Training Operators & Food Handlers.

Introduction to Food Safety. Objective هدف Assess food practices to ensure safer food.

1 Introduction to the Control of Listeria monocytogenes (Lm) in Ready-to-Eat Products; Interim Final Rule Small and Very Small Establishment Implementation.

Health and Safety Unit 3 Sophie Bevan. COSHH What does it stand for? ‘The Control of Substances Hazardous to Health’ Regulations (2002) What does it.

Preventing Foodborne Illnesses Developed by William Schafer, Ext. Food Technologist, U of M 7/19/02 A Module in the Food Manager Renewal Program.

Keeping Food Safe Chapter Two Part Five – Cleaning & Sanitizing.

Food adulteration is defined as ‘the intentional addition of non-permitted foreign matter’. Reasons for food adulteration are To get more profit To increase.

Creating a Clean and Hygienic Foodservice Operation

Overview For this section, a series of slides will be shown.

Overview For this section, a series of slides will be shown.

Lecture 5 Good Manufacturing Practices (GMPs) for Food (1) Part 110 of 21 CFR

Equipment & Utensils Using the Right Tools. Our Goal To provide information about the best selection, use and maintenance of food preparation equipment.

Facility Environment 1.

Hygienic and Sanitary Practices for Food Catering Businesses –

Prerequisite Programs

Chapter 4 PREREQUISITE PROGRAMS

Appendix 2. WRITING SSOP’s

Food Safety Management Systems

2007 National Food Science CDE

Contamination, Food Allergens, and Foodborne Illness

Overview For this section, a series of slides will be shown.

Food Safety Management Systems

Prerequisite Programs

Instructor Notes There is no DVD associated with this topic.

Case Study. Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination.

Instructor Notes The job of protecting food continues even after it has been prepared and cooked properly, since microorganisms can still contaminate food.

Food Safety Management Systems

HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS

Good Sanitation Practices

Food Safety Management Systems

Overview For this section, a series of slides will be shown.

Presentation transcript:

5-1. Key Sanitation Concern No. 5: To ensure that the food, food-packaging material and food contact surfaces are protected from various microbiological, chemical and physical contaminants, such as lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate and floor splash Definition: Adulterated Food:  If it (food) bears or contains any poisonous or deleterious substance which may render it injurious to health;...  If it (food) has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health; Source: Section 402 of the Food, Drug and Cosmetic Act, items (a) 1and (a) 4

5-3. Goal: To ensure that the food, food-packaging material and food contact surfaces are protected from various microbiological, chemical and physical contaminants.

5-4. What to monitor: Any possible adulterant that could contaminate the food or food contact surfaces including:  Potential toxic compounds; and  Insanitary water (e.g., condensate forming on insanitary surfaces and standing pools of water) When to monitor:  With sufficient frequency to ensure conformance;  Recommend at start-up and every four hours during work hours; and  Observe conditions and activities throughout the day.

5-6. Possible Corrections:  Remove condensate from insanitary surfaces;  Correct air flow and room temperatures to reduce condensation;  Install covers to prevent condensation from falling on food, packaging materials or food contact surfaces;  “Squeegee” floor to remove standing water;  Direct foot or vehicle traffic around pools of standing water;  Wash food contact surfaces inadvertently exposed to chemical adulterants;  Erect screens to protect product when working with a toxic compound in a non-product area;  Evaluate impact of improper use of toxic compounds to assess whether or not food has been contaminated;  Reinforce training of employees to correct inappropriate activities; and  Discard unlabeled chemicals.