1. Food Safety and Sanitation Problem Identification FFA Food Science and Technology CDE 2002

2. Overview For this section, a series of slides will be shown.
The slides may or may not demonstrate violations of GMP’s (good manufacturing practices).

3. Overview
The student will need to recognize and identify what category of violation is being demonstrated in the picture shown.
A list of categories of violations will be provided during the contest.

4. GMP Violation Categories
Improper personal hygiene
Improper Sanitation
Improper food handling
Improper chemical use/storage
Improper pest management
No violation

5. Slide Practice Set
For this practice set, explanations of each violation are included.
In the contest only the category of violation will need to be identified.

6. 1

7. Slide #1
Improper food handling
Explanation: Bare hands when handling a food product can be a source of bacterial contamination.

8. 3

9. Improper pest management
Slide #3
Improper pest management
Explanation: No pests are allowed in any area of a food plant.

10. 4

11. Slide #4 Improper personal hygiene
Explanation: All insecure jewelry (watches, earrings, rings with stones) must not be worn to avoid the possibility that the object can fall into food, equipment, or containers.

12. 5

13. Slide #5
Improper food handling
Explanation: Food should always be stored at the recommended temperature. (ice cream)

14. 6

15. Improper food handling
Slide #6
Improper food handling
Explanation: Food should always be stored at the recommended temperature.

16. 8

17. Slide #8 Improper chemical storage
Explanation: Chemicals, such as cleaning compounds should be stored where there is not a risk for contamination of food, food contact surfaces, or food packaging materials.

18. 10

19. Slide #10 Improper personal hygiene
Explanation: All employees should wear hair nets, caps, and beard covers (if applicable) to avoid contamination of food, food contact surfaces, and food packaging materials.

20. 11

21. Slide #11 Improper chemical storage
Explanation: Chemicals, such as cleaning compounds should be stored where there is not a risk for contamination of food, food contact surfaces, or food packaging materials.

22. 12

23. Improper pest management
Slide #12
Improper pest management
Explanation: Open windows and doors are good entrance points for pests.