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Food Safety and Sanitation

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Food Safety and Sanitation Next Generation Science / Common Core Standards Addressed! CCSS. Math. Content.HSS ID.A.2 Use statistics appropriate to the shape of the ... – PowerPoint PPT presentation

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Title: Food Safety and Sanitation


1
  • Food Safety and Sanitation

2
Next Generation Science / Common Core Standards
Addressed!
  • CCSS. Math. Content.HSS-ID.A.2 Use statistics
    appropriate to the shape of the data distribution
    to compare center (median, mean) and spread
    (interquartile range, standard deviation) of two
    or more different data sets.
  • CCSS. ELA Literacy.WHST.11-12.6 Use technology,
    including the Internet, to produce, publish, and
    update individual or shared writing products in
    response to ongoing feedback, including new
    arguments or information.

3
Bell Work / Student Learning Objectives
  • Explain the causes of food-borne illnesses.
  • Describe methods for preventing food-borne
    illnesses.
  • Explain procedures used in food sanitation.
  • Explain the Hazard Analysis and Critical Control
    Point (HACCP) System.

4
Terms
  • Cleaning
  • Food-borne illness
  • Food-borne infection
  • Food-borne intoxication
  • Food sanitation
  • HACCP (Hazard Analysis and Critical Control
    Point)
  • Metabolites
  • Pathogen
  • Personal hygiene
  • Sanitizing

5
Interest Approach
  • What type of items are worn by workers in fast
    food restaurants?
  • What signs are posted in the restaurant that
    relate to worker hygiene?
  • Why?

6
Food-borne illnesses
  • Food-borne illness is sickness in humans caused
    by a pathogen.
  • A pathogen is a microorganism that inflicts
    illness in humans.
  • A food-borne illness is rarely life threatening.
    It can, however, cause great discomfort in humans.

7
Food-borne illness can be traced to two basic
causes
  • Food-borne infection is caused by ingesting a
    microorganism in a contaminated food source.
  • Food-borne intoxication is an illness that is
    caused by consuming a food that contains harmful
    metabolites from a microorganism.

8
What procedures can be used to prevent food-borne
illnesses?
  • Preventing food-borne illness is fairly easy.
  • Using common sense and a few basic procedures,
    both food processors and homeowners can enjoy
    safe foods.

9
Safety procedures
  • Food temperature- match temp. to product.
  • Ensure proper cooking temperature.
  • Separate cooked and uncooked foods.
  • Wash hands and use utensils.
  • Marinate in the refrigerator.

10
What procedures are employed to insure
cleanliness in the food processing environment?
  • Food sanitation is the overall cleanliness and
    hygiene in the food processing environment.
  • This includes the cleanliness of the equipment
    used in a food processing plant and the hygiene
    of the workers using the equipment.

11
Sanitation is critical!
12
Environment
  • The food preparation environment is kept safe
    through
  • Waste removal
  • Cleaning and sanitizing

13
Personal hygiene
  • Personal hygiene involves keeping the following
    clean
  • Clothing
  • Hands
  • Hair
  • Footwear
  • Floor and Work Surfaces

14
What is HACCP and why was it established?
  • HACCP - Hazard Analysis and Critical Control
    Point
  • HACCP is a program designed to analyze every food
    processing system for its key production points
    and points of contamination.

15
HACCP
  • HACCP was developed jointly by the U.S. Army and
    The Pillsbury Company.
  • It is administered by the United States
    Department of Agriculture

16
HACCP is guided by seven basic principles
  • Assess all potential hazards from the growing
    stage through the preparation stage.
  • Determine critical points where controls are
    necessary to reduce hazards.
  • Establish requirements to be met at each critical
    point.

17
HACCP is guided by seven basic principles
  • Establish procedures to monitor each critical
    point.
  • Establish corrective procedures when monitoring
    uncovers problems.
  • Establish record-keeping procedures.
  • Establish procedures to monitor the effectiveness
    of the plan.

18
In establishing a HAACP program, a food
processors goal is to meet three basic
objectives
  • To destroy, eliminate, and reduce hazards.
  • To prevent recontamination of the food product.
  • Inhibit the growth and production of any toxins
    that may be present.

19
Hazards must be identified and ranked according
to the following system
  • Hazard A - applies to products designated for
    consumption by at-risk populations.
  • At-risk populations include infants and the
    elderly.
  • Hazard B - applies to products containing
    ingredients known to be toxic.

20
Hazards must be identified and ranked according
to the following system
  • Hazard C - the process used does not contain a
    step that effectively controls the toxin
    identified.
  • Hazard D - applies to products that are subject
    to recontamination after processing and before
    packaging.

21
Hazards must be identified and ranked according
to the following system
  • Hazard E - applies to products that have a
    substantial potential for contamination in
    distribution or consumer handling that could
    render the product harmful.

22
Review/Summary
  • How are food-borne illnesses caused?
  • What procedures can be used to prevent food-borne
    illnesses?
  • What procedures are employed to insure
    cleanliness in the food processing environment?
  • What is HACCP and why was it established?

23
The End!
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