SEMINAR AGENDAS • 1 day seminar • 2 day seminar
YOUR MAIN GOALS • Keeping people safe • Preventing food safety errors • Protecting the bottom line ADVANCED.fst 2nd ed page 4
SERVING SAFE FOOD • Benefits • Reduced Cost • Quality • Success
EMPLOYEE TRAINING • Training of employees should include revised or new procedures. • Managers must model proper practices. • Food-safety training is the manager’s responsibility. NOTE: At the end of each chapter, do not miss the Training Tips slide.
WHAT LEADERS NEED TO KNOW • If you are in charge of a food premise you need to know … Can anyone give an example?
TRUE OR FALSE Ch. 1 • Tofu is not a potentially hazardous food. • Hands can be a source of cross-contamination. • Toxic metals that leach through worn cookware are a physical hazard. • Oubreaks of foodborne illness can be caused by improper cooling of food. • Food contact surfaces include splash areas. ADVANCED.fst 2nd ed page 10
LEARNING OBJECTIVES Ch. 1 • Recognize the challenges to food safety in your operation. • Discuss the main types of contamination. • Identify the foods most likely to become contaminated. • Recognize how food becomes contaminated. ADVANCED.fst 2nd ed page 10
KEY TERMS Ch.1 • Foodborne Illness: A disease that is carried or transmitted to people by food. • Outbreak: An incident in which two or more people experience the same illness after eating the same food.
CHALLENGES YOU FACE Ch. 1 • Number and types of foods at risk. • Food can get contaminated through flow of food. • Type of customers (High risk population). • Shortage of trained staff and high turn-overs.
ACTIVITY Ch. 1 What are the main causes of foodborne illness? (list them in order of importance)
POTENTIALLY HAZARDOUS FOODS Ch. 1 Foods That Favor Rapid Micro-organism Growth ADVANCED.fst 2nd ed page 12
FOOD HAZARDS Ch. 1 Caused by contamination • Biological • Chemical • Physical
CLEAN VS SANITARY Ch. 1 Clean: Free from visible soil, food residue and other foreign material. Sanitary: Free from harmful levels of contamination. Bacteria that remain if not sanitized Kitchen area looks clean ADVANCED.fst 2nd ed page 15
CONSIDER THIS... Ch. 1 • Read page 17. • What caused theoutbreak?
ACTIVITY Ch. 1 • Re-evaluate the causes of foodborne illness.
TRAINING TIPS Ch. 1 When working with personnel: KNOW YOUR DEFINITIONS! • You need to explain contamination and cross- contamination often. • You need to provide examples.
TRUE or FALSE Ch. 2 • Some viruses can survive cooking and freezing. • Mould only grows on surface environments; it does not penetrate the product. • Severe vomiting and diarrhea are possible signs of a food allergy. • Bacteria can only be carried inside the body of a person or animal. • Pathogens are micro-organisms that cause disease. ADVANCED.fst 2nd ed page 19
LEARNING OBJECTIVES Ch. 2 • Identify biological, chemical and physical hazards (dangers). • Describe how bacteria reproduce and grow. • Know why it is important to keep foods out of the temperature danger zone. CONTINUED NEXT SLIDE
LEARNING OBJECTIVES Ch. 2 CONT’D • Identify allergens and their importance to serving safe food. • List ways to prevent allergens from harming customers. • Discuss common allergens and common symptoms. • Explain what to do in an emergency. ADVANCED.fst 2nd ed page 19
BIOLOGICAL HAZARDS Ch. 2 … are caused by • Disease causing micro-organisms. • Certain plants. • Fish that carry toxins (poisons). ADVANCED.fst 2nd ed page 19
BIOLOGICAL HAZARDS Ch. 2 • Affect a great number of people if present in food. • Some may be hard to kill or control because they survive freezing and high cooking temperatures. ADVANCED.fst 2nd ed page 19
TYPES OF MICRO-ORGANISMS Ch. 2 Micro-organisms that can contaminatefood and cause foodborne illness ADVANCED.fst 2nd ed page 19, 24
CHARACTERISTICS OF BACTERIA Ch. 2 • Cause great concern to foodservice/retail managers/operators. • Living, single-celled micro-organisms. • Carried by food, water, humans and insects. • Can reproduce rapidly. • Some survive freezing. • Some form spores. • Some spoil food; others cause disease. • Some cause illness by producing toxins. ADVANCED.fst 2nd ed page 19
BACTERIA MAY BE… Ch. 2 • Pathogenic (disease-causing): They feed on potentially hazardous foods and can multiply quickly. • Toxigenic (poisonous): Produce harmful toxins as they multiply, die and breakdown. They are also pathogenic. ADVANCED.fst 2nd ed page 19-20
ACTIVITY Ch. 2 • What conditions do bacteria need to grow?
BACTERIAL GROWTH Ch. 2 • The single cell grows and reproduces by dividing in two. • Each of these cells then divide into two more cells (see 40 min). ADVANCED.fst 2nd ed page 20
WHAT BACTERIA NEED TO GROW Ch. 2 ADVANCED.fst 2nd ed page 22
CONDITIONS FOR GROWTH Ch2 Food Micro-organisms require nutrients to grow • Proteins • Carbohydrates ADVANCED.fst 2nd ed page 22
CONDITIONS FOR GROWTH Ch. 2 AcidityPathogenic bacteria grow well at a pH of 4.6 to 7.5 Butter 6.0–6.8 Raw Chicken 5.5–6.4 Egg Yolks 6.0–6.3 ADVANCED.fst 2nd ed page 22
CONDITIONS FOR GROWTH Ch. 2 Temperature The Temperature Danger Zone(TDZ) = 4ºC to 60ºC (40ºF to 140ºF) • Most micro-organisms grow well in the TDZ • Some survive and grow outside the TDZ ADVANCED.fst 2nd ed page 22
CONDITIONS FOR GROWTH Ch. 2 Time Pathogenic micro-organisms can grow to high levels if they remain in the TDZ for more than four hours ADVANCED.fst 2nd ed page 22
CONDITIONS FOR GROWTH Ch. 2 Oxygen Micro-organisms have differentoxygen needs for growth • Aerobic need oxygen to grow • Anaerobic grow only when oxygen is absent • Facultative can grow with or without oxygen ADVANCED.fst 2nd ed manual page 22
CONDITIONS FOR GROWTH Ch. 2 Moisture Most potentially hazardous foods have a water activity of .85 or above Raw Chicken and Butter Water Activities of .95–1.0 ADVANCED.fst 2nd ed page 22
CONTROL BACTERIAL GROWTH Ch. 2 TEMPERATURE & TIME • Temperature can prevent or at least limit bacterial growth by • Storing food at proper temperatures • Cooking food to minimum safe internaltemperatures • Holding food at proper temperatures • Cooling/reheating food properly • Keeping foods out of the TDZ • Timecan be used as a control by: • Receiving/storing food quickly • Minimizing time food spends in the TDZ • Labeling food with time to cook, serve or discard • Serving or discarding food within 4 hours from the time it was removed from temperature controlled equipment • Discarding expired food ADVANCED.fst 2nd ed page 21
ACTIVITY Ch. 2 • List examples of diseases related to • Bacteria • Viruses • Parasites • Fungi • Give examples for each category
BACTERIAL FOODBORNE ILLNESSESCh. 2 • Foodborne Infections resultwhen a person eats food containing harmful micro-organisms (e.g. Salmonella). • Foodborne Intoxications resultfrom eating food containing poisonous toxins (e.g. Staphylococcus). ADVANCED.fst 2nd ed page 24
BACTERIAL FOODBORNE ILLNESSESCh. 2 • Salmonellosis • Shigellosis • Listeriosis • Staphyloccocal food poisoning • Clostridium perfringens Enteritis • Bacillus cereus gastroenteritis • Botulism • Campylobacteriosis • E. coli O157:H7 EHEC ADVANCED.fst 2nd ed page 24
SALMONELLOSIS Ch. 2 Type of Illness: Infection, possibly toxin-mediated ADVANCED.fst 2nd ed page 26
LISTERIOSIS Ch. 2 Type of Illness: Infection ADVANCED.fst 2nd ed page 26
STAPHYLOCOCCAL FOOD POISONING Ch.2 Type of Illness: Intoxication ADVANCED.fst 2nd ed page 26
CLOSTRIDIUM PERFRINGENS Ch. 2 Type of Illness: Toxin-mediated infection ADVANCED.fst 2nd ed page 26
BOTULISM Ch. 2 Type of Illness: Intoxication ADVANCED.fst 2nd ed page 27
E. coli O157:H7 Ch. 2 Type of Illness: Toxin-mediated infection ADVANCED.fst 2nd ed page 27
VIRUSES Ch. 2 • One of the smallest, simplest life-form known • Do not reproduce in foods • Need a host to survive • Do not require a PHF to be transmitted • Usually contaminate food through poor personal hygiene • May survive freezing and cooking • Contaminate food and water ADVANCED.fst 2nd ed page 24
VIRUSES Ch. 2 Major Foodborne Illnesses Caused by Viruses • Hepatitis A • Norwalk Virus Gastroenteritis ADVANCED.fst 2nd ed page 24
NORWALK VIRUS GASTROENTERITISCh. 2 Type of Illness: Infection ADVANCED.fst 2nd ed manual page 27
PARASITES Ch. 2 Need to live in or on a host organism in order to survive Host Person Animal Plant ADVANCED.fst 2nd ed page 25