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Welcome to FoodSafe Level 1! - PowerPoint PPT Presentation

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Welcome to FoodSafe Level 1!

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  1. Welcome to FoodSafeLevel 1! FOODSAFE Level 1

  2. 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

  3. FoodSafe Level 1 To pass this course:You must get 35/50 marks on the multiple choice exam. FOODSAFE Level 1

  4. 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

  5. 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

  6. 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

  7. 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 Write this on Page 2 FOODSAFE Level 1

  8. 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

  9. What are the Signs and Symptoms of Foodborne illnesses? Write this on Page 3 FOODSAFE Level 1

  10. 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

  11. 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

  12. Top Six Job Hazards Page 4 FOODSAFE Level 1

  13. 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

  14. Risks and Consequences • Risks • workers, employers, customers • Consequences • legal, physical, emotional, professional, financial Page 5 FOODSAFE Level 1

  15. Consequences of Foodborne Illness Employee suffering Legalcosts Disability Consequences Staff turnover Loss of Jobs Staff absences Increasedpremiums Page 5 FOODSAFE Level 1

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. UNIT 1 - Review Page 8 FOODSAFE Level 1