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FHS-OverviewVESLContent

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Food Safety & HACCP Food Safety & HACCP A collection of FHS best practices for NAF participants A collection of FHS best practices for NAF participants from the Green Banana Food Committee from the Green Banana Food Committee Overview of English-Thru-Food Overview of English-Thru-Food Curriculum & Pedagogy Curriculum & Pedagogy Carlos F. Camargo Carlos F. Camargo Technology Program Coordinator Technology Program Coordinator new new america america empowering new american communities in the bay area empowering new american communities in the bay area
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Page 1: FHS-OverviewVESLContent

Food Safety & HACCPFood Safety & HACCPA collection of FHS best practices for NAF participantsA collection of FHS best practices for NAF participants

from the Green Banana Food Committee from the Green Banana Food Committee

Overview of English-Thru-Food Overview of English-Thru-Food Curriculum & Pedagogy Curriculum & Pedagogy

Carlos F. CamargoCarlos F. CamargoTechnology Program CoordinatorTechnology Program Coordinator

newnewamericaamericaempowering new american communities in the bay areaempowering new american communities in the bay area

Page 2: FHS-OverviewVESLContent

VESL ParticipantsSpring 2003

Carlos F. Camargo, VESL InstructorCarlos F. Camargo, VESL Instructor

newnewamericaamericaempowering new american communities in the bay areaempowering new american communities in the bay area

Clara Luz NavarroClara Luz Navarro

Maria ReyesMaria Reyes

Claudia ReyesClaudia Reyes

Miriam SolvalMiriam Solval

Julio LeivaJulio Leiva

Cecilia LopezCecilia Lopez

Maria EsquivezMaria Esquivez

Ethelvina SanchezEthelvina Sanchez

Virginia CarrascoVirginia Carrasco

Page 3: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Food Safety

• 76 million ill per year• 5000 Die per year• 79% caused by mishandling of food• Criteria for spoilage• Incidence of foodborne illness

• Case: individual• Outbreak: two or more except for botulism

Page 4: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Increase in outbreaks

• Increase of “at risk” individuals• Increase meals prepared outside home• Change in food prep and handling• Newly recognized microorganisms• Centralized food processing• Globalization of food market

Page 5: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Basic Food Microbiology

• Toxins• Potentially hazardous foods• Routes

• Carrier• Indirect route• pathogens

Page 6: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Basic Food Microbiology

• Foodborne Infections: • Salmonellae• Campylobacter jejuni,• Escherichia coli,• Listeria monocytogenes• Shigellosis

Page 7: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Basic Food Microbiology

• Foodborne Intoxication: • Staphylococcus aureus• Clostridium botulinum• Clostridium perfringens• Molds, ie; mycotoxins, aflatoxin• Mushrooms

Page 8: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Foodborne Illness

Cross contamination• Clean vs sanitary• Contamination by:

• Biological hazards: microorganisms• Chemical hazards: 29% of outbreaks• Physical hazards

Page 9: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Chemical: 29% of outbreaks

• Detergents• Polishes• Caustics• Cleaning and drying agents• Storage and labeling

Page 10: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Chemical

• Improper use of chemicals• Improper storage of chemicals• Improper labeling• Mixing of chemicals• Use of chemicals containers for food• Not washing hands after using chemicals

Page 11: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Physical Hazards

• Improper food container material• Lead, copper, brass, zinc, antimony, cadmium

• Improper use of equipment• Improper food brush• Chipped enamel ware• Flow of carbonated water into copper lines• Use of galvanized containers for acid foods

Page 12: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Physical

• Glass to scoop ice• Chilled glasses• Toothpicks• Unshielded lights• Un-clean can openers• Staples and nails from containers

Page 13: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Foodborne Illness

• Factors most often named in foodborne outbreaks

• Failure to properly cool food• Failure to properly heat or cook food• Infected employees• Preparing food a day or more in advance• Adding raw, contaminated ingredients• Foods too long at inappropriate temps• Failure to reheat• Cross Contamination

Page 14: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

FAT TOM

• Factors contributing to unsafe food• FFood: PHFood: PHF• AAcidity: pH between 4.6-7.0cidity: pH between 4.6-7.0• TTime: 4 hours or moreime: 4 hours or more• TTemperature: between 41emperature: between 41°-140°°-140°• OOxygen: Most need oxygenxygen: Most need oxygen• MMoisture: water activity of .85 or higheroisture: water activity of .85 or higher

Page 15: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Role of Foodservice Manager

• Responsible for food safety program

• Training of employees• Stay current with codes• Commit to lifelong learning

Page 16: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Employees

• Health and personal hygiene• Proper Attire• Personal Hygiene Habits• Hand washing

• Hand washing sink/temp 110 degrees• Soap/sanitizing lotions• Single use paper towel or dryers• When to wash hands

Page 17: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Food Flow

• Flow through conventional• Flow through ready-prepared• Flow through commissary• Flow through assembly/service

Page 18: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Potential Hazards

• Time Danger Zone• Cooling Foods

• 140° to 70° within 2 hours• 70° -41° within 4 hours• Reduce food mass• Portion food into pans-2 inches• Place in ice bath

Page 19: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Basic HACCP: Egg Handling Recommendations

• Purchase grade A• Check eggs upon delivery• Keep eggs refrigerated• DO NOT USE RAW EGGS• Rotate inventory-FIFO

Page 20: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

Egg Handling Recommendations

• Use only clean/non-cracked eggs• Thoroughly wash hands before and

after handling• Avoid pooling• Never combine eggs on steam table• Use pasteurized frozen liquid eggs

when possible

Page 21: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

HACCP

• Proactive food safety program• Started by Pillsbury company• Recognized as “Best Practice”• Looks at all stages of food production• Not fail proof• Perceived barriers• Required in food processing industries

Page 22: FHS-OverviewVESLContent

VESL-ETF

New America: Green Banana Café, Kitchen School & Community Space

HACCP: 7 Principles

• 1. Identify Hazards• 2. Identify Critical Control Points• 3. Establish Critical Limits• 4. Establish Procedures to Monitor CCPs• 5. Establish Corrective Action• 6. Establish Effective Record-Keeping• 7. Establish Procedures to Verify Program


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