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Welcome to FoodSafe Level 1!. LOOK AT : the Vancouver Coastal Health Dept. website to check out your favourite restaurants! http://www.foodinspectionweb. vcha.ca/Nav-Main.htm. FoodSafe Level 1. To pass this course: You must get 35/50 marks on the multiple choice exam. Program Goals.

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Welcome to foodsafe level 1

Welcome to FoodSafeLevel 1!

FOODSAFE Level 1


Welcome to foodsafe level 1

LOOK AT:the Vancouver Coastal Health Dept. website to check out your favourite restaurants!http://www.foodinspectionweb.vcha.ca/Nav-Main.htm

FOODSAFE Level 1


Welcome to foodsafe level 1

FoodSafe Level 1

To pass this course:You must get 35/50 marks on the multiple choice exam.

FOODSAFE Level 1


Program goals

Program Goals

  • Train individuals to become responsible food handlers by using safe food handling methods and preparation techniques

  • Promote worker health and safety

FOODSAFE Level 1


Program objectives

Program Objectives

  • Emphasize food safety in fast-paced industry

  • Encourage prevention of foodborne illness

  • Protect the public

  • Apply safe procedures for receiving, storing, preparing and presenting food

  • Reduce common errors in handling potentially hazardous food

  • Create awareness of job hazards and techniques for reducing risk of injury and illness

FOODSAFE Level 1


Introduction to foodsafe

Introduction to FOODSAFE

Key Learning Points

  • Top ten improper food handling practices

  • Top six job hazards

  • Risks and consequences

  • Responsibilities

  • Food safety plan

FOODSAFE Level 1


Benefits

Benefits

  • Program

    • FOODSAFE standards and certification

  • Workers

    • upgraded skills; safe practices; less injury

  • Employers

    • properly trained and knowledgeable staff

    • reduced job related injury and illness

  • Customers

    • food safety; reduced contamination; trust

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FOODSAFE Level 1


Top ten improper food handling practices

30%

1. Improper cooling

17%

2. Advance preparation

13%

3. Infected person

11%

4. Inadequate reheating for hot holding

9%

5. Improper hot holding

5%

6. Contaminated raw food or ingredient

% Foodborne IllnessOutbreaks

4%

7. Unsafe source

3%

8. Use of leftovers

3%

9. Cross-contamination

2%

10. Inadequate cooking

Top Ten Improper Food Handling Practices

Page 3

FOODSAFE Level 1


Welcome to foodsafe level 1

What are the Signs and Symptoms of Foodborne illnesses?

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FOODSAFE Level 1


Top improper food handling practices

Top Improper Food Handling Practices

1,364 children became ill with Staphylococcal food poisoning from chicken salad eaten at 16 chicken was not cooled rapidly enough because it was stored in 30.5 cm deep layers

IMPROPER COOLING

PROPER COOLING

Unit 1

FOODSAFE Level 1


Workplace safety hazard

Workplace Safety Hazard

REAL CASE ─ EQUIPMENT INJURY

The owner of a pasta company was placing ingredients in a pasta machine. As she reached into the hopper, the sleeve of her blouse became entangled with the rotating mixing arm and her hand was broken.

Unit 1

FOODSAFE Level 1


Top six job hazards

Top Six Job Hazards

Page 4

FOODSAFE Level 1


Most common injuries

Most Common Injuries

  • Cuts and bruises

  • Scalds and burns

  • Strains, sprains and fractures

  • Acute or chronic poisoning, illness and skin irritation

Page 5

FOODSAFE Level 1


Risks and consequences

Risks and Consequences

  • Risks

    • workers, employers, customers

  • Consequences

    • legal, physical, emotional, professional, financial

Page 5

FOODSAFE Level 1


Consequences of foodborne illness

Consequences of Foodborne Illness

Employee suffering

Legalcosts

Disability

Consequences

Staff turnover

Loss of Jobs

Staff absences

Increasedpremiums

Page 5

FOODSAFE Level 1


Consequences

Consequences

REAL CASE ─ HAMBURGER CHAIN

Hundreds of cases of E. coli, including the deaths of four children, were linked to undercooked beef at a hamburger chain. A franchise owner stated, “Frankly, at first, I didn't grasp how serious would be the impact. Then the first child died. It was just horrendous. . . My life, my business career, was going down the toilet. I was scared to death.” Over the next two years the chain lost $138 million.

Page 5

Unit 1

FOODSAFE Level 1


Worker responsibilities

Worker Responsibilities

  • Practice safe food handling

  • Follow safe work procedures

  • Use personal protective equipment (PPE)

  • Report hazards, accidents and injuries

  • Refrain from dangerous conduct

  • Ensure ability to work is not impaired

  • Refuse any job with “undue” risk

Page 7

FOODSAFE Level 1


Employer responsibilities

Employer Responsibilities

  • Develop food safety plan

  • Provide training and orientation

  • Supervise and inspect workplace

  • Provide adequate PPE

  • Establish health and safety program

  • Establish safe work procedures

Page 7

FOODSAFE Level 1


Food safety plan

Food Safety Plan

  • Review steps in recipe

  • Assess hazards

  • Identify critical steps

  • State critical limits

  • Monitor

  • Correct problems

Page 7

See Page 78 for an example!

FOODSAFE Level 1


Welcome to foodsafe level 1

Video #1

  • When watching the video, look for:

  • Signs and Symptoms of the illness and contributing factors

  • Food handling practices

  • Job hazards and consquences

  • Everyone’s roles and responsibilities in maintaining a safe work environment

FOODSAFE Level 1


Real case

REAL CASE:

The Heavy door of a gas-fired oven was blown off. Several workers had minor injuries such as ringing in the ears. Lack of maintenance was the cause.

Page 8

FOODSAFE Level 1


Unit 1 review

UNIT 1 - Review

Page 8

FOODSAFE Level 1


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