3 /4

rd th Year + Students:
Set up Dining Room for 100 guests/ 6 chairs per table

One rectangular table for beverages; 2 for food (Set up

on East Side of Dining Room)

Registration Table (Rectangular)

Think-Pair-Share: Who is
responsible for the safety of
food in the food service
industry?
What is HACCP?
 HACCP Terms

HACCP (Hazard Analysis Critical

Control Point) a systematic approach to
the identification, evaluation and control
of food safety hazards.

Flow of Food - the actual movement of

www.intelihealth.com/
food through a kitchen from the point it
is received (delivered) to the time it is
disposed
 www.abc-safetytraining.co.uk/haccp.htm
HACCP Terms (cont.)
Critical Control Point:(CCPs) -A step
in the flow of food where contamination
can be prevented or eliminated.
Critical Control Limit the minimum
criteria that must be met at each Critical
Control Point throughout the flow of food.
Temperature Danger Zone 41F to
135F
Example of Critical Control
Points

Seafood: Fishing Boat- Raw Material-

Processing- Shipment- Safe Food
Example HACCP Plan:
 Introducing:

FAT TOM
Guidelines on how to keep food safe:

F = Food T = Time
A = Acidity O = Oxygen
T = Temperature M = Moisture
 What
Hazards
could
occur???
Spoilage
Contamination
Food-borne Illnesses
SIGNS OF SPOILAGE OR
CONTAMINATION
Signs of Spoilage or
Contamination
Signs of Spoilage or
Contamination
Signs of Spoilage or
Contamination
What tips are provided for
avoiding food poisoning?
 What do the Colors Mean?
Red Cutting Board- Red Meats
Yellow- Poultry
Blue- RTE
White- Dairy
Tan- Seafood
Green- Produce (Fruit or Veggies)
 Number 1 cause of Foodborne
Illness:
Norovirus
Closes more facilities than any microorganism
in the World
Restaurants
Schools
Hotels
Casinos
Hospitals
Nursing homes
Norovirus and Foods

Produce/ salads and

shellfish are the foods
most commonly
associated with Norovirus
 Norovirus
No long term immunity
Susceptibility related to
blood group
Transmitted by
aerosolized vomit and
feces
Only infects humans
 Norovirus
Can survive up to 4 weeks on surfaces
like stainless steel
Food handlers are believed to be the
major source of contamination
50% of produce pickers in Mexico have
norovirus on there hands most pickers
now use gloves

Why is this important to

know???
 OTHER POPULAR
FOOD-BORNE ILLNESSES:
Campylobacter (poultry)

Salmonella (poultry, beef, pork)

E.Coli (beef)
 PLAY!
OR

PASS
Foodborne Illnesses

List three symptoms of

foodborne illnesses.
Pathogens Often Transmitted by Food
Contaminated by Infected Employees
Signs of Foodborne Illness
1. Hepatitis A virus Fever, jaundice
2. Salmonella typhi Fever
Diarrhea, fever,
3. Shigella species
vomiting
Vomiting, diarrhea,
4. Noroviruses abdominal cramps,
nausea
5. Staphylococcus Diarrhea, vomiting

6. Streptococcus Fever, sore throat

 5 PRACTICES OF GOOD PERSONAL
HYGIENE AND HEALTHFULNESS
1. Hygienic Hand Practices
http://www.flickr.com/photos/arlingt
onva/4314530838/

2. Maintain Personal Cleanliness

http://www.flickr.com/photos/
minnellium/4214127988/

3. Wear clean and appropriate uniforms

4. Maintain Good Health

5. Report Illness http://www.flickr.com/photos/mikebaird/32396

27157/

http://www.flickr.com/photos/spcbrass/369210589/
 Cross-Contamination
Cross-contamination is the physical
movement or transfer of harmful bacteria
from one person, object or place to another.

http://ucanr.org/sites/foodsafety/
 Write on
your Slates
Name a situation that could
lead to cross contamination.
 When Handling Potentially Hazardous
Foods:
Wash hands between tasks
Clean & Sanitize or change
cutting boards/knives/equipment
between tasks
Clean & Sanitize work area
between tasks
Gloves for RTE foods

http://chargerchant.wordpress.com/2010/11/page/9/
WHEN STORING POTENTIALLY HAZARDOUS
FOODS:

RTE & cooked food on top

Keep raw food separate
Store poultry/eggs on the bottom
Mark everything clearly

http://ucanr.org/sites/foodsafety/
 Receiving Foods:
Check for Damage/Leakage
Check for freezer burn
Verify temperature

http://www.startacateringbusiness.co.uk
Store immediately in proper area
(dry, fridge, frozen, etc.)
4 Guidelines for keeping food
safe:
CleanWash hands and surfaces
often.
SeparateDon't cross-contaminate.
CookCook to proper temperatures,
checking with a food thermometer.
ChillRefrigerate promptly.
http://www.foodsafety.gov/
Clean Separate Cook chill
 Preparedness 101:

The Zombie
Apocalypse
http://blogs.cdc.gov/publichealthmatters/2011/05/pr
eparedness-101-zombie-apocalypse/
 Write on
your Slates
How do you know if your facility
has pest or insect infestation
or habitation?
 Signs of Insects
Larva
Droppings
Odors
Sightings of insects
 Signs of Rodents

Droppings
Nesting
Sightings
Damage
 Review: 3 Compartment Sink

What do you do before?

What are the compartments for?
 Which Is Correct?
(hold up # of fingers)
1. Ice scoop stays in the
machine.
2. Ice scoop is put in/on storage
container.
3. Ice scoop is left on counter.
 Sanitation Hot Spots
Ice Machine
Fridge
Freezer
Handwashing sink
Prep Sink
3 Compartment Sink
Dish Station