Employment Food Safety Training Program

Slides:

Advertisements

Similar presentations

SANITATION THE FOUNDATION OF FOOD SAFETY

Advertisements

Listeria Controls in Finished Product (Higher Risk) Areas

Plant Cleaning and Sanitation to Control Listeria

Chapter 11 Cleaning and Sanitizing

Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers New England Extension Food Safety Partnership Project funded by USDA CSREES – Project.

Food safety Workplace Hygiene Unit 203: Food safety in catering.

Cleaning and disinfection a summary FS

Good hygienic practices

11• Cleaning and Sanitizing

Cleaning & Sanitizing for Food Plants. 22 Dec 07Effective Cleaning2 Introduction All equipment must be cleaned and sanitized prior to use and following.

Cleaning vs. sanitizing  Cleaning is the process of removing food and other types of soil from a surface, such as a countertop or plate  sanitizing is.

Chapter 11 Cleaning and Sanitizing. How and When to Clean and Sanitize Cleaning Process of removing food and other dirt from a surface All surfaces must.

1.01 T Food Sanitation. 2 Hand Sanitation 1. Wet hands with WARM water. 2. Soap and scrub for seconds. 3. Rinse under clean, running water. 4. Dry.

KEEPING FOODS SAFE.

Students will identify ways to prevent cross contamination. Students will explain the difference between cleaning and sanitizing. Students will identify.

KITCHEN SAFETY SAFE USE OF CHEMICALS Bureau of Workers’ Comp PA Training for Health & Safety (PATHS) 1PPT

Introduction to Food Safety. Objective هدف Assess food practices to ensure safer food.

1.01 T Food Sanitation. Kitchen Equipment 21.01TFood Sanitation Kitchen equipment should be: Clean Properly working.

Use of equipment © Livestock & Meat Commission for Northern Ireland 2015.

1.01 T Food Sanitation – How to sanitize for Food Safety

How and When to Clean and Sanitize ______________________ Process of removing food and other dirt from a surface All surfaces must be cleaned and rinsed.

Stelly’s Teaching Kitchen Cleaning 101

Keeping Food Safe Chapter Two Part Five – Cleaning & Sanitizing.

Creating a Clean and Hygienic Foodservice Operation

Cleaning and Sanitizing

12. Guidelines for the Effective Use of Sanitizers 10-2 Chlorine Water temperature ≥ 100°F (38°C) ≥ 75°F (24°C) Water pH ≤ 10 ≤8≤8 Water hardness As per.

 Foodborne illnesses kill thousands of people each year  People expect to be served in a sanitary environment  When harmful substances are present.

Let’s watch a DVD… DVD Instructor Notes

Let’s watch a DVD… DVD Instructor Notes

Table Sanitation ECERS 3 Guidance

Performance Evaluation Leadership and worker participation

Milking Management Chapter 43.

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.01 Y FOOD SAFETY VS. FOOD SANITATION

Cleanliness Matters To you, Your Staff and Your Guests Nolan Faber

Instructor Notes Once you have designed a sanitary facility, it is important to keep it that way. If you do not keep the facility and equipment clean and.

Cleaners Only use cleaners that are: Stable Noncorrosive Safe to use

Sanitation procedures

2007 National Food Science CDE

The Best Way to Keep Your Roof Clean

EMERGENCY EYEWASH AND SHOWERS

Cleaning and Sanitizing

NHS Choices Food Safety.

CLEANING AND SANITIZING

Short & Simple • © 2018 Thinkshortcut Publishing, LLC • Created by MarketingZoo.com Power washing. This is the most effective, time-saving method of cleaning.

Employment Food Safety Training Program

Cleaning and Sanitation

Employment Food Safety Training Program

Employment Food Safety Training Program

Instructor Notes Play the “Cleaning and Sanitizing” section from the Facilities, Cleaning and Sanitizing, and Pest Management DVD

SQF ISO FSSC GMP Programs

1.01 T Food Sanitation 1.01T Food Sanitation.

Employment Food Safety Training Program

Safe Plates for Home Food Handlers Module 5: Cleaning and Sanitizing

Case Study. Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination.

Let’s watch a DVD… DVD Instructor Notes

1.01 T Food Sanitation 1.01T Food Sanitation.

1C: Where Problems Hide in the Open

1.01 T Food Sanitation 1.01T Food Sanitation.

1A: Keep Materials and Storage Areas Clean and Organized

1.01 T Food Sanitation 1.01T Food Sanitation.

Instructor Notes Play the “Cleaning and Sanitizing” section from the Facilities, Cleaning and Sanitizing, and Pest Management DVD

Cleaning and Sanitizing LESSON 4

Let’s watch a DVD… DVD Instructor Notes

Good Sanitation Practices

Sterile Technique.

The HACCP System.

Presentation transcript:

Employment Food Safety Training Program 1/28/05 Sanitation Employment Food Safety Training Program American Association of Meat Processors One Meating Place Elizabethtown, PA 17022 Phone: (717) 367-1168 Fax: (717) 367-9096 Website: www.aamp.com Email: aamp@aamp.com Sanitation

The Rational Behind Sanitation All food companies are required to maintain sanitary conditions Can’t make ‘clean’ food in a dirty plant Good sanitation ensures the safe production of food

More on Sanitation Sanitation includes all practices and procedures used to keep plant and food clean and free of harmful bacteria

Sanitation Practices Include but not limited to: Following good personal hygiene practices Cleaning equipment and work areas Maintaining clean work areas Pest control programs Following all Good Manufacturing Practices Etc…

The Goal of Sanitation A clean plant is an unhappy home for microorganisms. Follow recommended cleaning instructions Eliminate biofilms Use “elbow grease”

What is Sanitation? The 3 step process of Sanitation Rough Clean Removing visible material The Big Clean Applying detergent, scrubbing Rinsing with water Sanitizing Applying sanitizer to kill bacteria May need to rinse sanitizer off

The Key Points in Sanitation Rough cleaning Increases effectiveness of cleaning procedures The Big Clean Removes visible particles Removes biofilms Does not kill bacteria Sanitizing Final step Kills bacteria

Biofilms Bacteria on equipment and surfaces that are protected by protein films Sanitizers can’t penetrate biofilms to destroy protected bacteria

Proper Sanitation Equipment must be completely clean before applying sanitizer You cannot sanitize a dirty surface Sanitizer will act on dirty surface and not on bacteria This will not allow sanitizer to do it’s job

A Bit About Cleaning Chemicals Using chemicals correctly is important If mixed too strong, residue is left Can cause product contamination If mixed too weak, not effective Won’t remove soil or bacteria properly

More on Chemicals Chemical action Type of chemicals Some sanitizers may need to remain on equipment and areas for up to 20 minutes Type of chemicals USDA food grade chemicals must be used at all times f

Special Attention about Sanitation The equipment used to clean Keep clean and dry as possible Brooms Mops Sponges Hoses Store away from production line Floor and drain cleaning equipment should not be used on any other surface

In Summary Sanitation is an ongoing practice Clean food is produced from clean equipment in a clean plant Equipment makes food, you ensure that food is and remains clean