2002 Province of British Columbia
FOODSAFE Level 11
Welcome to Welcome to
FoodSafeFoodSafeLevel 1!Level 1!
2002 Province of British Columbia
FOODSAFE Level 12
LOOK ATLOOK AT::the Vancouver Coastal the Vancouver Coastal Health Dept. website to Health Dept. website to check out your favourite check out your favourite
restaurants!restaurants!
http://www.foodinspectionwehttp://www.foodinspectionweb.b.
vcha.ca/Nav-Main.htmvcha.ca/Nav-Main.htm
2002 Province of British Columbia
FOODSAFE Level 13
To pass this course:To pass this course:You must get 35/50 You must get 35/50
marks on the multiple marks on the multiple choice exam.choice exam.
FoodSafe Level 1FoodSafe Level 1
2002 Province of British Columbia
FOODSAFE Level 14
Program GoalsProgram Goals
Train individuals to become Train individuals to become responsible food handlers by responsible food handlers by using safe food handling using safe food handling methods and preparation methods and preparation techniquestechniques
Promote worker health and Promote worker health and safetysafety
2002 Province of British Columbia
FOODSAFE Level 15
Program ObjectivesProgram Objectives
Emphasize food safety in fast-paced industryEmphasize food safety in fast-paced industry Encourage prevention of foodborne illnessEncourage prevention of foodborne illness Protect the publicProtect the public Apply safe procedures for receiving, storing, Apply safe procedures for receiving, storing,
preparing and presenting foodpreparing and presenting food Reduce common errors in handling Reduce common errors in handling
potentially hazardous foodpotentially hazardous food Create awareness of job hazards and Create awareness of job hazards and
techniques for reducing risk of injury and techniques for reducing risk of injury and illnessillness
2002 Province of British Columbia
FOODSAFE Level 16
Introduction to FOODSAFEIntroduction to FOODSAFE
Key Learning PointsKey Learning Points Top ten improper food handling Top ten improper food handling
practices practices Top six job hazardsTop six job hazards Risks and consequencesRisks and consequences ResponsibilitiesResponsibilities Food safety planFood safety plan
2002 Province of British Columbia
FOODSAFE Level 17
BenefitsBenefits
ProgramProgram– FOODSAFE standards and certification FOODSAFE standards and certification
WorkersWorkers– upgraded skills; safe practices; less injuryupgraded skills; safe practices; less injury
EmployersEmployers– properly trained and knowledgeable staffproperly trained and knowledgeable staff– reduced job related injury and illnessreduced job related injury and illness
CustomersCustomers– food safety; reduced contamination; trustfood safety; reduced contamination; trust
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2002 Province of British Columbia
FOODSAFE Level 18
Top Ten Improper Food Handling Top Ten Improper Food Handling PracticesPractices
% Foodborne Illness% Foodborne IllnessOutbreaksOutbreaks
3. Infected person3. Infected person13%
4. Inadequate reheating for hot holding4. Inadequate reheating for hot holding11%
5. Improper hot holding5. Improper hot holding9%
6. Contaminated raw food or ingredient6. Contaminated raw food or ingredient5%
7. Unsafe source7. Unsafe source4%
9. Cross-contamination9. Cross-contamination3%
3% 8. Use of leftovers8. Use of leftovers
2% 10. Inadequate cooking10. Inadequate cooking
2. Advance preparation2. Advance preparation17%
1. Improper cooling1. Improper cooling30%
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2002 Province of British Columbia
FOODSAFE Level 19
What are the Signs and What are the Signs and Symptoms of Foodborne Symptoms of Foodborne
illnesses?illnesses? fever fever (low-grade (low-grade to high)to high)
vomitingvomiting nauseanausea diarrheadiarrhea abdominalabdominal cramps cramps
weaknessweakness headachesheadaches fatigue fatigue bloating bloating breathingbreathing difficulties difficulties
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2002 Province of British Columbia
FOODSAFE Level 110
Top Improper Food Top Improper Food Handling PracticesHandling Practices
Unit 1
IMPROPER IMPROPER COOLINGCOOLING
PROPER COOLINGPROPER COOLING
1,364 children became ill 1,364 children became ill with Staphylococcal food with Staphylococcal food poisoning from chicken poisoning from chicken
salad eaten at 16 chicken salad eaten at 16 chicken was not cooled rapidly was not cooled rapidly enough because it was enough because it was stored in 30.5 cm deep stored in 30.5 cm deep
layerslayers
2002 Province of British Columbia
FOODSAFE Level 111
Workplace Safety HazardWorkplace Safety HazardREAL CASE ─
EQUIPMENT INJURYThe 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
2002 Province of British Columbia
FOODSAFE Level 112
Top Six Job HazardsTop Six Job Hazards
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2002 Province of British Columbia
FOODSAFE Level 113
Most Common InjuriesMost Common Injuries
Cuts and bruisesCuts and bruises
Scalds and burnsScalds and burns
Strains, sprains and fracturesStrains, sprains and fractures
Acute or chronic poisoning, Acute or chronic poisoning, illness and skin irritationillness and skin irritation
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2002 Province of British Columbia
FOODSAFE Level 114
Risks and ConsequencesRisks and Consequences
RisksRisks– workers, employers, customersworkers, employers, customers
ConsequencesConsequences– legal, physical, emotional, legal, physical, emotional,
professional, financial professional, financial
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2002 Province of British Columbia
FOODSAFE Level 115
Consequences of Foodborne Consequences of Foodborne IllnessIllness
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Consequences
Employee Employee sufferingsuffering DisabilityDisability
Loss of Loss of JobsJobs
IncreasedIncreasedpremiumspremiums
Staff Staff absencesabsences
Staff Staff turnoverturnover
LegalLegalcosts costs
2002 Province of British Columbia
FOODSAFE Level 116
ConsequencesConsequencesREAL 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.
Unit 1
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2002 Province of British Columbia
FOODSAFE Level 117
Worker ResponsibilitiesWorker Responsibilities
Practice safe food handlingPractice safe food handling Follow safe work proceduresFollow safe work procedures Use personal protective equipment Use personal protective equipment
(PPE)(PPE) Report hazards, accidents and Report hazards, accidents and
injuriesinjuries Refrain from dangerous conductRefrain from dangerous conduct Ensure ability to work is not Ensure ability to work is not
impairedimpaired Refuse any job with “undue” riskRefuse any job with “undue” risk
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2002 Province of British Columbia
FOODSAFE Level 118
Employer ResponsibilitiesEmployer Responsibilities
Develop food safety planDevelop food safety plan Provide training and orientation Provide training and orientation Supervise and inspect workplaceSupervise and inspect workplace Provide adequate PPEProvide adequate PPE Establish health and safety Establish health and safety
programprogram Establish safe work proceduresEstablish safe work procedures
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2002 Province of British Columbia
FOODSAFE Level 119
Food Safety PlanFood Safety Plan
Review steps in recipeReview steps in recipe
Assess hazardsAssess hazards
Identify critical stepsIdentify critical steps
State critical limitsState critical limits
MonitorMonitor
Correct problemsCorrect problems
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See Page 78 for an example!
2002 Province of British Columbia
FOODSAFE Level 120
Video #1Video #1 When watching the video, look for:When watching the video, look for:
• Signs and Symptoms of the illness Signs and Symptoms of the illness and contributing factors and contributing factors
• Food handling practicesFood handling practices
• Job hazards and consquencesJob hazards and consquences
• Everyone’s roles and responsibilitiesEveryone’s roles and responsibilities in maintaining a safe work environment in maintaining a safe work environment
2002 Province of British Columbia
FOODSAFE Level 121
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.
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2002 Province of British Columbia
FOODSAFE Level 122
UNIT 1 - ReviewUNIT 1 - Review
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See itSee it Think it Think it Do itDo it
Look at the Look at the task/hazardtask/hazard
Is there a risk Is there a risk of injury or of injury or diseasedisease
Take action Take action to eliminate to eliminate or control the or control the risk risk
A worker A worker with dirty with dirty handshands
Improper food Improper food handlinghandling
Wash handsWash hands
A worker A worker using a using a slicing slicing machinemachine
Cut hazardCut hazard Put guard in Put guard in placeplace