2. Amuse Bouche:
Last year you learned about food-borne
illnesses and food safety. What practice
do you think are most important for
keeping food safe?
Write responses on your slate.
Be prepared to share your responses

3. Announcements:
• Congratulations to our new FCCLA Officers!!!
• Tardy Reminders/Procedures
• Please have supplies with you each day (binder, paper, water bottle,
something to write with)
• Thursday will be our first day in the kitchen- please review the required
lab dress code and plan accordingly!
• Procedures and Reminders for first catering event (Thursday, August
16th)
• First FCCLA Meeting- Mark Your Calendar!

4. Transition
K-W-L
What I
What I What I
would like
know learned
to learn
4

5. Objectives:
Student will be able to:
•Recall important information
related to sanitation.
•Identify key terms in food
safety.

6. 3rd/4th 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)

7. Think-Pair-Share: Who is
responsible for the safety of
food in the food service
industry?

8. Regulatory
Agencies
defendingfoodsafety.com

9. Video: New Federal Guidelines
View:
for Food Safety
http://www.eggsafety.org/mediacenter/videos
/67-new-federal-guidelines-for-food-safety
What regulatory agencies are mentioned in
this video clip?
How do the new guidelines protect
consumers?
8/16/2012 9

10. What is HACCP?

11. 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

12. www.abc-safetytraining.co.uk/haccp.htm
HACCP Terms (cont.)
Critical Control Point:(CCP’s) -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 – 41⁰F to
135⁰F

13. Example of Critical Control
Points
Seafood: Fishing Boat- Raw Material-
Processing- Shipment- Safe Food

14. Example HACCP Plan:

15. Introducing:
FAT TOM
Guidelines on how to keep food safe:
F = Food T = Time
A = Acidity O = Oxygen
T = Temperature M = Moisture

16. Protecting the Food Supply
http://www.fda.gov/AboutFDA/Transparency/Basics/ucm2
06201.htm
According to this video, what is the the new emphasis of
the Office of Food Supply?

17. What
Hazards
could
occur???
•Spoilage
•Contamination
•Food-borne
Illnesses

18. SIGNS OF SPOILAGE OR
CONTAMINATION

19. Signs of Spoilage or
Contamination

20. Signs of Spoilage or
Contamination

21. Signs of Spoilage or
Contamination

22. What tips are provided for
avoiding food poisoning?

23. What do the Colors Mean?
Red Cutting Board- Red Meats
Yellow- Poultry
Blue- RTE
White- Dairy
Tan- Seafood
Green- Produce (Fruit or Veggies)

24. Number 1 cause of Foodborne
Illness:
Norovirus
Closes more facilities than any microorganism
in the World
Restaurants
Schools
Hotels
Casinos
Hospitals
Nursing homes

25. COST OF A TYPICAL NOROVIRUS
OUTBREAK
(U. S DOLLARS – 2007)

26. Norovirus and Foods
Produce/ salads and
shellfish are the foods
most commonly
associated with
Norovirus

27. Norovirus
 No long term immunity
 Susceptibility related to
blood group
 Transmitted by
aerosolized vomit and
feces
 Only infects humans

28. 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???

29. OTHER ―POPULAR‖ FOOD-
BORNE ILLNESSES:
• Campylobacter (poultry)
• Salmonella (poultry, beef, pork)
• E.Coli (beef)

30. PLAY!
OR
PASS…
Foodborne Illnesses
List three symptoms of
foodborne illnesses.

31. 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

32. 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/

33. 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/

34. Write on
your Slates
Name a situation that could
lead to cross contamination.

35. 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/

36. 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/

37. 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.)

38. 4 Guidelines for keeping food
safe:
Clean—Wash hands and surfaces
often.
Separate—Don't cross-contaminate.
Cook—Cook to proper temperatures,
checking with a food thermometer.
Chill—Refrigerate promptly.
http://www.foodsafety.gov/

39. Clean Separate Cook chill

40. Preparedness 101:
The Zombie
Apocalypse
http://blogs.cdc.gov/publichealthmatters/2011/05/pr
eparedness-101-zombie-apocalypse/

41. Write on
your Slates
How do you know if your
facility has pest or insect
infestation or habitation?

42. Signs of Insects
Larva
Droppings
Odors
Sightings of insects

43. Signs of Rodents
Droppings
Nesting
Sightings
Damage

44. Review: 3 Compartment Sink
What do you do before?
What are the compartments for?

45. 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.

46. Sanitation Hot Spots
• Ice Machine
• Fridge
• Freezer
• Handwashing sink
• Prep Sink
• 3 Compartment Sink
• Dish Station

47. 8 ½ X 11
Colorful & creative
Correct & useful information is
included
Due Monday, August 20th
***The BEST poster for your
topic will be laminated and
displayed***

48. According to this video, what
steps should you take to
keep lunches safe?

49. Closure: K-W-L
What I
What I What I
would like
know learned
to learn
49