Mock Health Inspection

Slides:

Advertisements

Similar presentations

Section 8-2 The HACCP System.

Advertisements

Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series 119 Food Technology Agriculture Technology.

Introduction to Food Safety

Chapter 1 Providing Safe Food

Food Safety Preparation course for managers seeking certification Revised: August 2009.

Health & Safety in the Food Technology Room This PowerPoint is a theory resource, it will help you identify the answers for all your health & safety evidence.

HACCP School Development Project Chapter 11 Quality and Food Safety By Andrea Boyes and Julia Wood Srednja šola Zagorje.

General Food Safety.

Quality Improvement: Applied to Food, Lodging, and Institutional Sanitation Programs Larry D. Michael, RS, MPH Program Manager Dairy and Food Protection.

1 MEASURING THE EFFECTIVENESS OF THE NATION’S FOODSERVICE AND RETAIL FOOD PROTECTION SYSTEM.

Health & Safety in the Food Technology Room This PowerPoint is a theory resource, it will help you identify the answers for all your health & safety evidence.

Hazard Analysis Critical Control Point.  Assess the hazards  Determine where food safety hazards might happen.  Poor personal hygiene  Contaminated.

Food Safety Plan Update Spring 2013 Cheriee Watterson, CANS Program Specialist.

Food Safety Management Systems

Campylobacter “The most common food born illness - CDC”

Procedures, Training & Verification A method for safer food. Angie Wheeler Washington County Public Health & Environment Stillwater, Minnesota.

Challenges to Food Safety A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: Two or more.

1• Providing Safe Food 1-1.

Be Serious about B. cereus

The Safe Food Handler H.A.C.C.P. Test Review FD2.05 FC 4.05.

Module 2: Safe Cooking with Confidence Cooking Matters for Child Care Professionals NATIONALLY SPONSORED BY.

Food Safety Education in the Child Nutrition Programs Lori H. French Food & Nutrition Service, USDA September 2002.

Pat Birkenshaw State Director Child Nutrition Programs.

Session one: Food Safety Cooking for One or Two Cooking for One or Two Programme.

Focus on Foods. What is a risk factor?  Risk factors are those practices or procedures that pose the greatest potential for foodborne illness.

Welcome to Developing Standard Operating Procedures Heidi Dupuis, RD, SFNS ODE – Child Nutrition Ode.state.or.us/services/nutrition.

Pioneering Food Safety in The Last Frontier Kimberly Stryker Alaska Food Safety & Sanitation.

8-2 Service Objectives: Food safety management systems Active managerial control Hazard Analysis Critical Control point (HACCP)

Food Safety, Work Place Safety, and Emergency Preparedness National Food Service Management Institute The University of Mississippi 1.

Foodborne Illnesses People become sick because food is not handled, prepared, cooked or stored correctly Challenges of Food Safety Time Language Literacy.

Center Overview. To provide leadership in advancing food safety research and practices within Food & Nutrition Service's nutrition assistance programs.

Developing a School Food Safety Program John Walker JTAK Food Safety

+ HACCP Plan Section Flow of Food Path that food takes in an operations from start to finish. Purchasing Receiving Storing Preparing Cooking Holding.

Food Safety. What We Offer  Face-to-face trainings  Online courses  Posters/mini-posters  Fact sheets  SOPs  Videos  Webinars  And more!

Food Safety Resources Liz Dixon, MS Education and Training Specialist.

Welcome to Developing a Food Safety Program National Food Service Management Institute The University of Mississippi.

Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University SIFT HACCP: Why We Are Doing What We Are Doing?

USDA Food & Nutrition Service Office of Food Safety Program Overview Charlsia Fortner Food Safety Specialist USDA, FNS, Office of Food Safety.

FEDIAF Code of Practice for the Manufacture of Safe Pet Food TRAINING PACKAGE Module VI Pet food design and formulation.

USDA Food Safety Resources Kristin Garcia, MPH, REHS Senior Food Safety Specialist Office of Food Safety USDA Food & Nutrition Service.

Warm-Up In your journal, write a minimum, 5 sentence paragraph that describes what you just watched in the video.

Food Safety Management Systems

Preventing Food-Borne Illnesses

Bell Work List 3 safety procedures that we have here at school-why we have them- and the purpose behind them. 6/30/2018.

• To know and apply key temperatures

Module 2: Safe Cooking with Confidence

Food Safety Management Systems

Food storage Lesson 5 Year 11 prep sheet.

Module 2: Safe Cooking with Confidence

Food safety: buying & storing food

Foodborne Illnesses People become sick because food is not handled, prepared, cooked or stored correctly Challenges of Food Safety Time Language Literacy.

Infection Transmission Risks Associated With Nonsterile Glove Use

FOOD SAFETY CRE Training 2011

Instructor Notes There is no DVD associated with this topic.

Module 2: Safe Cooking with Confidence

Appendix 5. COOKER VALIDATIONS

World Vision’s WASH Program

خطة سلامة الغذاء Food Safety Plan

Module 2: Safe Cooking with Confidence

Food Safety Interventions

Module 2: Safe Cooking with Confidence

Module 2: Safe Cooking with Confidence

Professional Organizations

Food Safety Management Systems

HACCP Training.

Part 1 By : Dr Aazam Aarabi.

Nutrition. Good Food Health.

Presentation transcript:

Mock Health Inspection The Institute of Child Nutrition

Why are Health Inspections Important? 2004 Reauthorization Act Requirement HACCP-based Food Safety Program At least 2 inspections per year

How Food Becomes Unsafe CDC Risk Factors • Food from Unsafe Sources • Inadequate Cooking • Improper Holding Temperatures • Contaminated Equipment/Contamination • Poor Personal Hygiene

“Think like an environmental health specialist!” Can You Spot the Issues? “Think like an environmental health specialist!”

Mock Health Inspection Video Due to the size of the video and the need to stop the video several times, it is better to download the video from the website than try to embed it into this PowerPoint. For Apple users, down load the MP4 version.

Hands-On Mock Health Inspection

Institute of Child Nutrition The University of Mississippi School of Applied Sciences www.theicn.org 800-321-3054