Scribd Logo
Upload

Welcome to Scribd!

  • 12 views

    Module 1

    Uploaded by

    diptasreechaudhuri
    awesome

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Module 1

    Uploaded by

    diptasreechaudhuri
    12 views22 pages
    awesome

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    awesome

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    12 views22 pages

    Module 1

    Uploaded by

    diptasreechaudhuri
    awesome

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    FOOD SAFETY MODULE 1

    Training PPT

    FOOD SAFETY
    TOPICS

    • Importance of Food Safety


    • Food born illness
    • Sensory evaluation
    • Allergens
    • Dos and Don'ts in food industry
    • Documentation and checklist
    WHY ARE YOU HERE TODAY?
    • You are sometimes the person to handle the food
    before the consumer

    • You need to be aware of food safety issues and their


    impact

    • Effective training results in better employees(food


    handlers) and safer foods
    IS FOOD SAFETY IMPORTANT ?

    • It protects consumers from food borne illness.


    • It is required by the law.
    • It’s a good Business

    KNOWING THE BASIC OF FOOD SAFETY CAN HELP PREVENT FOOD BONE
    ILLNESS.
    WHY DO WE NEED FOOD SAFETY?
    EATING UNSAFE FOODS WILL LEAD TO FOOD
    BORNE ILLNESS
    MAJOR FACTORS – FOODS BECOME
    UNSAFE
    • Poor personal hygiene

    • Food Hazards/Cross contamination

    • Time and temperature factors

    • Improper cleaning and sanitization


    Poor personal hygiene:

    • Transferring pathogens from your


    body to food
    Cross-contamination:

    • Transferring pathogens from one


    surface or food to another
    Time-temperature abuse:

    • Letting food stay too long at


    temperatures that are good for
    pathogen growth
    Poor cleaning and sanitizing:

    • Transferring pathogens from incorrectly


    cleaned surfaces to food
    Food borne Illness
    • Illness caused by ingestion of contaminated food
    • Symptoms often affecting stomach or intestinal tract including
    • Nausea and vomiting
    • Diarrhea
    • Abdominal pain
    • Sometimes nonspecific symptoms and symptoms outside GI
    tract, depending on agent
    • Young children, pregnant women, elderly, and
    immunocompromised persons at greatest risk for severe illness
    How is food borne illness prevented?
    • Don't leave foods that need to be chilled sitting out.
    Refrigerate and freeze necessary foods right away.
    • Do use a meat thermometer to make sure your food is
    cooked thoroughly.
    • Do wash your hands for at least 20 seconds with warm,
    soapy water before and after handling any raw meats, fruits
    and vegetables.
    • Do wash utensils and disinfect surfaces before and after use.
    • Don't defrost food on the kitchen counter. Instead, use the
    refrigerator, cold running water, or the microwave oven.
    • Don't let food marinate at room temperature.
    ALLERGENS
    What is Allergen?
    An allergen is any substance (antigen), most often eaten or
    inhaled, that is recognized by the immune system and causes
    an allergic reaction.
    FOOD ALLERGENS
    Symptoms
    • Shortness of breath • Wheezing
    • Tingling lips • Diarrhea
    • Flushing • Itchy skin
    • Nasal obstruction • Weakness
    • Dizziness • Shock
    • Total respiratory failure • Loss of consciousness
    • Drop in Blood Pressure • Itchy eyes
    • Vomiting
    • Restricted Throat
    17
    DOCUMENTATION
    AND CHECKLIST
    On- Site Record Keeping System
    • Statutory document of all live vendors
    • FSSAI Base Kitchen & Site Specific
    • Shop & Establishment
    • Trade License
    • Medical Reports of all food handlers
    • Water & Food test reports
    Supervisor Checklist Run-through
    • Fill checklist in real time
    • No manipulation is encouraged
    • Get trained on how to fill respective checklist based on the possible
    scenario’s.
    • Entries has to be legible and neat
    • All the records need to be maintained in proper files for minimum of 1
    yr.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy