Partnership for Food Safety Education Sept. 14 th, 2012
|
|
- Trevor Riley
- 5 years ago
- Views:
Transcription
1 Partnership for Food Safety Education Sept. 14 th, 2012
2 Continuing Professional Education Credits How to ask questions
3 Food safety myths are born of tradition and misapplication of science. These myths have remained as a part of family or community culture. In some cases, they have made their way across the internet, reaching millions of people. In 2009 the Partnership for Food Safety Education began debunking common food safety misconceptions. In this presentation, leaders in the food safety field will debunk four myths. Material will be advanced enough for registered dietitians and will approach food safety myths from a microbiological perspective. Participants will also be guided to tools and educational materials from Home Food Safety Mythbusters.
4 Moderator: Margot Bolon, Partnership for Food Safety Education John T. Allan Dir. of Regulatory Affairs American Frozen Foods Institute Dr. David Gombas Sr. VP of Food Safety and Technology United Fresh Produce Association Dr. Judy Harrison Professor of Foods and Nutrition University of Georgia Dr. Kali Kniel Associate Professor, Food Parasitology University of Delaware
5 o o A non-profit, public-private collaborative focused exclusively on the prevention of foodborne illness at the point of consumer handling and preparation in the home. We deliver trusted, science-based behavioral health messaging and a network of resources that support consumers in their efforts to reduce risk of foodborne illness. The Partnership s mission is to end illness and death from foodborne infections in the United States
6 If I microwave the food, the microwaves kill the bacteria so the food is safe.
7 Microwaves are not what kill bacteria- it s the heat generated by the microwaves that kills bacteria in foods. Food needs to be heated to a safe internal temperature.
8 Microwaving is heating with a form of lowenergy radiation. Electromagnetic waves Many things we use everyday use radiation to work
9 A magnetron inside the oven emits the waves which are reflected by the sides of the oven
10 Microwaves are reflected by metal They pass through glass, paper and plastic They are absorbed by food
11 As microwaves pass into a food, water molecules move quickly Movement changes as electric field changes since water molecules are dipolar and have both (+) and (-) charges By exciting the molecules inside the food, they vibrate and heat the food without heating the air around it
12
13 Molecules react largely from the surface inward so that a temperature gradient is formed Microwaves penetrate 1 to 2 inches In this area heat is generated quickly and relatively uniformly There is no surface browning There is a lack of intense heat of the exterior of foods
14 Fats heat fast Cheese, greasy foods Salty or Sugary foods heat fast Caramels, jellies, syrupy foods Dry foods heat slowly Breads Dense foods heat slowly Meats, foods thicker than 1 inch
15 There may be non-uniform distribution of water in a food (dipolar molecules) which can lead to non-uniform heat distribution There may be differences in frozen or thawed areas of food There may be areas of high and low microwave field strength within the oven
16 Be sure to follow package instructions Rotate and stir foods during the cooking process, if the instructions call for it. Check the temperature of microwaved foods with a food thermometer in several spots. Also note that some foods should not be microwaved noted on the package
17 Microwaves aren t what kill bacteria that may be in the food it s the heat generated by microwaves that kills bacteria in foods. Microwave ovens are great time-savers and will kill bacteria in foods when heated to a safe internal temperature. Foods can cook unevenly because they may be shaped irregularly or vary in thickness. Even microwave ovens equipped with a turntable can cook unevenly and leave cold spots in food, where harmful bacteria can survive.
18 Keep the heat on! Check for a safe internal temperature after microwaving
19 The best way to wash raw, fresh fruits and vegetables is A. By using a cleaning agent, like soap B. By rinsing them under running water C. By soaking them in a tub
20 Of course I wash all the bagged lettuce and greens- I could get sick if I don t.
21 While it is important to wash most fresh fruits and veggies, packaged greens labeled ready-toeat, washed, or triple washed do NOT need to be washed at home.
22
23 Leafy greens grown and harvested under Good Agricultural Practices Professionally trimmed, cored, chopped (all non-edible portions removed) Washed/Triple washed First wash removes dirt, juices from cutting Second wash separate wash Third wash final rinse Removes 90-99% of bacteria (pathogens) Dried/Spin dried Packaged
24 All equipment cleaned/sanitized to federal standards every day or more often First/second wash water contains antimicrobial (chlorine, ozone, peroxyacetic acid, etc.) monitored and controlled within federal standards Antimicrobial prevents cross-contamination, not a kill step Resulting product is as clean as it can be Rewashing not likely to remove much more
25 Important to read the label! If ready-to-eat, it will say triple-washed, washed or ready to eat If it doesn t say it s been washed, then it is important to wash before eating
26 Washing in plain, running tap water removes up to 90-99% of bacteria Consumer produce wash solutions: Wash it in water and be done with it. * In-house mishandling is a leading cause of foodborne disease * Fishburn, Tang and Frank. August Food Protection Trends, vol. 32, pp
27 Wash your hands thoroughly with soap and warm water Clean with hot soapy water, the sink, colander, salad spinner and any utensils that will contact the lettuce/leafy greens salad Use cold running water to wash RTE lettuce/leafy green salads.
28 Dry RTE lettuce/leafy green salad with a clean salad spinner or paper towel not previously used for another purpose. Never use detergent or bleach to wash fresh vegetables.
29 While it is important to thoroughly wash most fresh fruits and vegetables, if packaged greens are labeled ready-to-eat, washed, or triple washed then the product does NOT need to be washed at home. Pre-washed greens have been through a cleaning process immediately before going into the bag. Re-washing and handling the greens creates opportunities for contamination. Always handle pre-washed greens with clean hands, and make sure cutting boards, utensils, and countertops are clean.
30 Pre-washed greens avoid re-washing!
31 What are some causes of coloration in raw or cooked meats and poultry? A. Different levels of myoglobin B. Exposure to chemicals C. PH level of the meat D. Amount of water in the meat E. A, C, and D
32 I don t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.
33 The only sure way to know food is safely cooked is to check the temperature with a food thermometer and confirm it has reached a safe internal temperature.
34 Color and texture are not indicators that a food is safe to eat. Steaming of foods during cooking is not an indicator that the food is safe to eat. Temperature must be measured by a food thermometer.
35 Color and texture are not indicators that a food is safe to eat. Studies of ground meats showed that: Some meat turns brown before reaching 160 F Premature Browning Some meat stays pink after reaching 160 F Persistent Pink
36 Causes: form of myoglobin in meat (the muscle protein that carries oxygen) the ph or level of acidity in the product the amount of water in the meat Color and texture are not indicators that a safe temperature has been reached. Photos courtesy of Dr. Ron Pegg, Dept. of Food Science and Technology, University of Georgia
37 Steaming of foods during cooking is not an indicator that the food is safe to eat. The outside may be hot and steaming, but there may be cold spots inside. Cooking a food from a frozen state Uneven cooking in a microwave oven
38 Temperature must be measured by a food thermometer. Ensures that a food has reached a high enough temperature to destroy pathogens that might be present Ensures that a food is not overcooked which prevents quality from being diminished
39 Lando, A.M. and C.C. Chen.* Journal of Food Protection 75: Percent of consumers who own thermometers has increased from 49% in 1998 to 70% in 2010 In 2010: 82% measure temperature of roasts 53% measure temperature of chicken parts 23% measure temperature of hamburgers * Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
40 Clean your food thermometer with soap and water after each use. Remember to calibrate thermometers periodically for accuracy.
41 _Thermometers/index.asp
42 No matter how hot food may feel on the outside, bacteria can still be on the inside.
43 The only sure way to know food is safely cooked is to check the temperature with a food thermometer and confirm it has reached a safe internal temperature.
44 I can t refreeze foods after I have thawed them. I have to cook them or throw them away.
45 If raw foods such as meat, poultry, egg products and seafood have been thawed in the refrigerator, then they may be safely re-frozen without cooking for later use.
46 If raw foods such as meat, poultry, egg products, and seafood have been thawed in the refrigerator, then they may be safely re-frozen without cooking for later use. Never thaw raw foods by letting them sit on the kitchen counter. If raw foods are thawed outside of the refrigerator, for example in the microwave or in cool water, they should be cooked immediately. Never re-freeze raw or not fully cooked foods that have been thawed outside of the refrigerator.
47 Thawing foods in temperatures above refrigeration temperature (> 40 F) can allow any pathogens present to start multiplying and potentially produce toxins. Cooking foods immediately is critical, in these cases, to prevent further opportunities for multiplication of pathogens during a second thawing.
48 Thaw food in the refrigerator
49 JPG images can be reprinted no permission required
50 For consumer education material To post a report on your food safety education activity The Partnership for Food Safety Education Together: A Food Safe America.
Personal Safety, Food Safety and Sanitation. Chapter 18-2
Personal Safety, Food Safety and Sanitation Chapter 18-2 Safety in the Kitchen O Safety = A Must When Cooking! O Did you know that more accidents happen in the kitchen than any other room in the house?
More informationHow will you know if you ate contaminated food? Diarrhea Stomach cramps Fever Nausea/Vomiting
A H E A L T H Y H O U S E You Can Prevent Food Poisoning! The food you eat can make you sick. Many people go to the hospital each year because they get food poisoning. Learn what you can do to prevent
More informationFood Safety: Basic Overview of Safely Handling Food
Food Safety: Basic Overview of Safely Handling Food Food Safety Training The Nevada County Environmental Health Department requires that one person be in the food booth at any given time with a working
More informationBy reading food labels and handling foods safely, you can avoid many foodrelated health problems.
By reading food labels and handling foods safely, you can avoid many foodrelated health problems. food additives foodborne illness pasteurization cross-contamination food allergy food intolerance Nutrition
More information2009 FDA Food Code Supplement for the ServSafe Fifth Edition
2009 FDA Food Code Supplement for the ServSafe Fifth Edition The 2009 FDA Food Code includes several updates and new topics that are important parts of the ServSafe training program. Instructors and students
More informationPractice Test. Practice Tests and Answer Keys
Name Date 1 Which group of individuals has a higher risk of foodborne illness? A Teenagers B Elderly people C Women D Vegetarians 2 Parasites are commonly associated with A seafood. B eggs. C potatoes.
More informationVIOLATIONS AND POTENTIAL SOLUTIONS
VIOLATIONS AND POTENTIAL SOLUTIONS Food Safety Forum Tuesday, July 17, 2018 FOODBORNE ILLNESS RISK FACTORS While the food supply in the United States is one of the safest in the world, the Centers for
More information1.01 N 12/16/ Used 2013 with permission 1.01N Foodborne Illness 1
1.01 N Used 12/16/2013 with permission 1.01N Foodborne Illness 1 Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept.
More informationCreamy Cauliflower Garlic Rice
Creamy Cauliflower Garlic Rice Courtesy of: http://pinchofyum.com/creamy-cauliflower-garlic-rice 10 tips Nutrition Education Series be food safe 10 tips to reduce the risk of foodborne illness Fruits
More informationUse a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside.
Cooking Food Use a metal stem thermometer to check temperatures while cooking food to make sure that it gets done all the way inside. Be sure to properly wash and sanitize your thermometer between uses;
More information6 Consumer Control Points for Food Safety 1. Purchasing 2. Storing 3. Preparing 4. Cooking
6 Consumer Control Points for Food Safety We ask that you use these minimum guidelines to improve and maximize the safety of the food you are providing for your event. The first step in doing so is to
More informationFood Safety Board-Week 3 Activity Description Germs Multiply In Your Food
Food Safety Board-Week 3 Activity Description Germs Multiply In Your Food Materials Week 3 display board Set of 4 bags of beans (one bag with 40 beans, one with 80 beans, one with 160 beans, and one with
More informationCFI s Safe Food Practices
CFI s Safe Food Practices Without understanding the risks carried by food and without an improved foodborne illness surveillance system, it will be difficult to improve or sustain a safer food supply.
More informationEnvironmental Public Health FOOD SAFETY PROGRAM KEEPING SAFE WHEN IT COMES TO FOOD!
The CDC estimates that 48,000,000, or one in six Americans are affected by foodborne illness every year, ranging from mild to more serious illness that may result in hospitalization and even death. Common
More informationPreventing foodborne illnesses. aka FOOD POISONING
TFJ3C Preventing foodborne illnesses aka FOOD POISONING Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen Keep it Safe, Refrigerate!
More informationFight BAC! Food Safety Education Basics. Food Safety is Important! K
Fight BAC! Dear Educator, Harmful bacteria in food BAC is an invisible enemy that, according to the Centers for Disease Control and Prevention, causes serious illness for one in six Americans each year,
More informationGlencoe Health. Lesson 4 Nutrition Labels and Food Safety
Glencoe Health Lesson 4 Nutrition Labels and Food Safety Health espotlight Video BIG IDEA By reading food labels and handling foods safety, you can avoid many foodrelated health problems. New Vocabulary
More informationUnified Analysis: Research Basis for Recent Food Safety Education Outreach Efforts
Unified Analysis: Research Basis for Recent Food Safety Education Outreach Efforts Presented by Sheryl C. Cates, RTI International at the annual conference of the National Environmental Health Association
More informationProtect the quality and safety of your food
Protect the quality and safety of your food Description of tool This tool provides useful information about protecting the quality and safety of food. School teachers can use this information while teaching
More informationDINNER- BEEF CLASS 12. JJohnston, Healthy Congregations, 2014
DINNER- BEEF CLASS 12 JUDY JOHNSTON, MS, RD, LD Research Instructor Department of Preventive Medicine and Public Health University of Kansas School of Medicine - Wichita J Johnston, Healthy Congregations,
More informationFight BAC Food Safety Trivia Game
Fight BAC Food Safety Trivia Game Julie Garden-Robinson, PhD, R.D., L.R.D. The Fight BAC Trivia Game is much like the game of Horse where you are given a letter for every basketball that passes through
More informationWhat Surveys Say about Food Handling in the Home and at Retail
What Surveys Say about Food Handling in the Home and at Retail Presented by Sheryl Cates RTI International Presented at The 94 th Annual International Association for Food Protection Meeting Lake Buena
More informationFood Safety & Hygiene
الصحة البيي ية السلامة و معالجة المخاطر ENVIRONMENTAL HEALTH, SAFETY & RISK MANAGEMENT Food Safety & Hygiene Talal Abou Mjahed Sanitarian & Biosafety Officer A scientific discipline describing handling,
More informationWhen should you wash your hands?
Germs are microscopic organisms that can sometimes be found on the foods we eat. If food is not properly stored or cooked we can end up consuming harmful germs. What are some ways you can prevent germs
More informationFood Safety Summary for Food for Learning. Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health
Food Safety Summary for Food for Learning Prepared by: Joanna Mestre, BScHE Health Promoter, Environmental Health Introduction Food safety is about preventing food borne illness. Some people are more vulnerable
More informationFood Hygiene Guidance For Childminders
Food Hygiene Guidance For Childminders Produced by the Food Safety Team, Public Health Services, Bristol City Council First Published January 2011 Revised February 2018 Food Law and you If you are a registered
More informationSTANDARD HEALTH GUIDELINES for NOT FOR PROFIT ORGANIZATIONS. Department of Health and Community Services Disease Control and Epidemiology Division
STANDARD HEALTH GUIDELINES for NOT FOR PROFIT ORGANIZATIONS Department of Health and Community Services Disease Control and Epidemiology Division FOOD2002-SHG-01 March 2005 1. PURPOSE These guidelines
More informationFood Borne Illness. Sources, Symptoms, and Prevention
Food Borne Illness Sources, Symptoms, and Prevention Standard and Objective: Student Goal: Students will review and apply the skills of kitchen management, safety and sanitation. Objective: Students will
More informationGCSE Food Technology (AQA) Food safety and hygiene
GCSE Food Technology (AQA) Food safety and hygiene Food spoilage Food spoilage Food products can t be stored for a long time without changes taking place. The changes that often occur are to the taste,
More informationHealthy Tips for Home and Work. Carolyn Fiutem, MT(ASCP), CIC Infection Prevention Officer, TriHealth 10/9/12
Healthy Tips for Home and Work Carolyn Fiutem, MT(ASCP), CIC Infection Prevention Officer, TriHealth 10/9/12 How do germs spread? Germs can spread in two main ways. They can be spread by our dirty ten
More informationIntroduction to Food Safety
Introduction to Food Safety Final Quiz A Training Series for Supermarket Deli, Bakery, and Cheese Department Associates Final Quiz Introduction to Food Safety A Training Series for Supermarket Deli, Bakery,
More informationRisks in Foods - What to do About Them
Utah State University DigitalCommons@USU All Archived Publications Archived USU Extension Publications 1-1-1995 Risks in Foods - What to do About Them Charlotte P. Brennand PhD Utah State University Warning:
More informationStudent Nutrition Program. SNP Guidelines. October 2016
Student Nutrition Program SNP Guidelines October 2016 What Are the SNP Nutrition Guidelines? Recommendations for School Nutrition Program providers in Ontario The Student Nutrition Program guidelines have
More informationUniversity of Nevada, Reno Southern Area Cooperative Extension Seniors CAN Lesson Plan
1 University of Nevada, Reno Southern Area Cooperative Extension Seniors CAN Lesson Plan Lesson: Food Safety, Part 2 Lesson Number: FS-2 Introduction: The two-part Food Safety lesson is designed to introduce
More information8/20/16. Causes and Sources. Food borne Illnesses. Conditions for growth. Food-Borne Illnesses. YOPI s. Types of food borne illnesses
Causes and Sources Food borne Illnesses Caused by eating contaminated food. Sources include bacteria, viruses and parasites which have produced poisonous toxins (microbes-too small to be seen by the naked
More informationFood Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN)
Food Contamination and Spoilage Food Safety: Managing with the HACCP System Second Edition (245TXT or 245CIN) 2008, Educational Institute Competencies for Food Contamination and Spoilage 1. Distinguish
More informationSITXFSA001A Implement food safety procedures WEB Assessment
Stage 2 Assessment QUESTION 2.1 All businesses that prepare and serve food products must comply with the standards as set out in the Food Safety Code 2001, except for those businesses exempt under the
More informationBOH Safety & Sanitation Test
Name SCORE = 31 questions % BOH Safety & Sanitation Test 1. NCO stands for... A) Not Cooked Okay B) Need Cooked Over C) Neat, Clean, and Orderly D) Neither Clear or Orderly 2. When lifting anything heavy,
More informationF o O D T Y E. A Reference Guide For Employees that Handle and Prepare Food or Beverages
If you need further information on food safety, ask your manager to obtain the following booklets also brought to you by Brown-Nicollet-Cottonwood-Watonwan Environmental Health: Food Worker Registry Food
More informationModule 5b Wellness: Nutrition and Fitness
Overview This module is designed to address the concepts of wellness, nutrition and fitness in school age child care and introduce the basic licensing requirements for the Washington Administrative Code
More informationTRANSPORTATION & DISTRIBUTION
TRANSPORTATION & DISTRIBUTION FOOD SAFETY NO.1 While food is being transported to and from your facility, do you: Keep the delivery vehicle clean? Keep perishable food either HOT (above 140 F) or COLD
More informationKey Stage 2 Science PSHE English Estimated Teaching Time
Key Stage 2 Science Working Scientifically Animals Including Humans (Upper KS2 only) PSHE Core Theme 1: Health and Wellbeing English Reading and Comprehension Estimated Teaching Time 50 minutes The Spread
More informationFood Safety Training
Food Safety Training Good Personal Hygiene Wash hands frequently, especially after eating, drinking, smoking, touching your face, nose, ears, hair, handling waste, using the restroom, coughing or sneezing,
More informationWrite the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye.
Chapter 1 The World of microorganisms Write the missing words and find them in the letter soup. 1. Microorganisms are _with the naked eye. 2. A _ is a type of microorganism used in the making bread. 3.
More informationFood Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits
Food Safety for Restaurants: How to Prevent Foodborne Illness, Food Contamination & Lawsuits Foodborne illness causes an estimated 7.8 million sicknesses and about 3,000 deaths in the U.S. annually. In
More informationOctober 2018 Important Update: MUST READ
October 2018 Important Update: MUST READ The U.S. Food and Drug Administration updated the FDA Food Code in 2018. The Food Code update has changed information critical to your training and examination.
More informationSet Quality Standards for Food... page 105. Serve Quality Food... page 107. Choose Healthy Preparation Techniques... page 108
Quality 5 Meals Quality Meals This chapter has four parts: Set Quality Standards for Food....... page 105 Serve Quality Food................. page 107 Choose Healthy Preparation Techniques........................
More informationSample Certification Exam - ANSWER KEY
Sample Certification Exam - ANSWER KEY A manager receives a shipment of fruit for the new breakfast menu. When should this fruit be washed? Immediately after signing for the delivery Immediately prior
More informationHazards in Food Safety
REVIEW Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens (Disease producing agent, viruses, bacteria) that cause illness Chemical Cleaners, sanitizers, polishes
More informationAn individual or team of two prepare and serve a quick, nutritious meal in one hour.
Healthy Cuisine Adapted from Quick Meal Contest developed by JoAnn Hermansen by the Utah 4-H Foods Committee JoLene Bunnell Debra Proctor Naomi Weeks Susan Haws Carolyn Washburn Darlene Christensen Description:
More informationE. coli how to protect the children in your care
E. coli how to protect the children in your care E. coli how to protect the children in your care Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Telephone: +353
More information21. Getting Tested for HIV
21. Getting Tested for HIV Objectives By the end of this session, group members will be able to: Describe the process of HIV testing. List reasons for getting tested for HIV. Background notes It is not
More informationBLANK - DO NOT PRINT
BNK - N PN ood afe amilies KP Y Y PNNG heck your steps at oodafety.gov nited tates epartment of griculture ood afety and nspection ervice nited tates epartment of ealth & uman ervices he Partnership for
More informationA Volunteer s Guide to Safe Food Handling
A Volunteer s Guide to Safe Food Handling Cooking for Crowds 1 Contents 5 7 11 19 25 35 41 63 67 Introduction Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 Chapter 7 Appendix Why Risk It?
More informationKeep Foods Safe for Every Body
Keep Foods Safe for Every Body Unit Facilitator s Guide Length of Lesson: 1 hour Unit Objectives As a result of this lesson, individuals will: Increase use of safe food handling practices. Participate
More informationCOURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 4: FOOD SERVICE WORKERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 4 - Food service workers (staff and volunteers)... 3 Length...
More informationPart 2: Cooking Lab will be a group activity. Each member will be graded individually based on lab performance as observed by Mrs. Scherr.
Name: Class Period: Lifetime Nutrition & Wellness 1 st Semester - Final Exam Review Part 1: Written final exam will consist of 100 multiple choice questions. Part 2: Cooking Lab will be a group activity.
More informationESCHERICHIA COLI. Pet Health Council Escherichia coli Updated November
ESCHERICHIA COLI Introduction Escherichia coli 0157:H7 (E. coli 0157) is a cause of food borne illness. Infection may result in sickness and diarrhoea, which can often be severe and with blood. Complications
More informationHAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
The HACCP Inspection/Food Audit HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM The HACCP system was originally designed by the National Aeronautics and Space Administration (NASA) and is used by
More informationEnvironmental Services. Salmonella
Environmental Services Salmonella What is Salmonella? Salmonella is a bacteria. If you get infected with it you may get some or all of the following symptoms: Fever Feeling sick Vomiting Stomach ache
More informationIn-Service Teacher Training
Food Safety for Special Education High School and Transition Students In-Service Teacher Training Project Funded by CSREES/USDA Project 2005-5111003275 1 Food Safety Education: Special Education High School
More informationFood Safety Awareness The Twilight Zone
Food Safety Awareness The Twilight Zone Developed by Josephine Jones-Lucky, Janet Minor, and Sharon Teel; Cuyahoga County Introduction: Supplies Needed: - Carrying case -CD player/batteries, or an IPod,
More informationFood Safety in Older Adults: Disease Prevention Strategies and Educational Resources. Adam Ghering Public Affairs Specialist USDA - FSIS
Food Safety in Older Adults: Disease Prevention Strategies and Educational Resources Adam Ghering Public Affairs Specialist USDA - FSIS Outline Foodborne illness in the United States Why older adults at
More informationEXPERIMENT. Food Safety
EXPERIMENT Food Safety Hands-On Labs, Inc. Version 42-0308 -00-01 Review the safety materials and wear goggles when working with chemicals. Read the entire exercise before you begin. Take time to organize
More informationSanitary Conditions Overview
Handout #1 Sanitary Conditions Overview Sanitary conditions encourage safe food handling systems to prevent, reduce or eliminate potential hazards associated with food handling. Unsafe food handling poses
More information2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2012 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
More informationFood Safety 101. Devin Brennan Environmental Health Specialist Updated: 6/16/2016. Rachel Buckman, Health Educator August 1, 2013
Food Safety 101 Devin Brennan Environmental Health Specialist Updated: 6/16/2016 Rachel Buckman, Health Educator August 1, 2013 A Little Background... What do we do at the Health Department? 1. Public
More informationStephanie Buswell RN OCN Staff Nurse St. Mary s Center For Cancer and Blood Disorders
Stephanie Buswell RN OCN Staff Nurse St. Mary s Center For Cancer and Blood Disorders March 2011 93 Campus Avenue, Lewiston, ME 04240 207-777-4420 www.stmarysmaine.com Increase knowledge regarding nutritional
More informationFDA Foodborne Illness Risk Factor Study Data Collection Form
APPENDIX O 2105 Data Collection Wake County Facility ID# Sample # QA FDA Foodborne Illness Risk Factor Study Data Collection Form Date: Time In: Time Out: Inspector: Establishment: Manager: Physical Address:
More informationPractice Test. Practice Tests and Answer Keys. Circle the best answer to each question below. Be sure to answer all 40 questions.
Practice Tests and Answer Keys Practice Test Name Date Circle the best answer to each question below. Be sure to answer all 40 questions. 1 Why are infants and young children at higher risk for getting
More informationCooking. Slide 2. recipes, and. Slide 3. can be sold. at home.
Cooking up a Cottage Food Business Section 1: Introduction Welcomee to the Cooking up a Cottage Food Business online course, which is a Texas A&M AgriLife Extension Service Professional Development Training
More informationState of the Plate. Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health
State of the Plate Ernest Julian, Ph.D., Chief Office of Food Protection RI Department of Health October 24, 2012 State of the Plate Peanut Butter (4 in 5 years) Salmonella Cantaloupe Listeria Cream filled
More informationEmployee Health and Personal Hygiene. for SCHOOL NUTRITION STAFF
Employee Health and Personal Hygiene for SCHOOL NUTRITION STAFF i Institute of Child Nutrition The University of Mississippi The Institute of Child Nutrition was authorized by Congress in 1989 and established
More informationWarm-up: What is the single most important thing you can do to insure that the food you make is safe to eat?
Warm-up: What is the single most important thing you can do to insure that the food you make is safe to eat? Washy Washy Clean 1:06 Safety and Sanitation Content/Concepts A. Understand and utilize correct
More informationFood Borne Illnesses. Foods & Nutrition Sci
Food Borne Illnesses Foods & Nutrition Sci Evaluate your BACTERIA EVERYWHERE LAB Hazards in Food Safety Three types of hazards that make food unsafe: Biological Pathogens that cause illness Chemical Cleaners,
More information7th Edition FDA Food Code updates. SERVSAFE Manager. Includes. 7th Edition ES S. Wacker Drive, Suite 3600 Chicago, IL
Includes 2017 FDA Food Code updates SERVSAFE Manager 233 S. Wacker Drive, Suite 3600 Chicago, IL 60606-6383 2018 National Restaurant Association Educational Foundation. All rights reserved. ServSafe and
More informationa) achieve normal growth and development b) learn to enjoy a variety of nutritious foods
The goal of infant feeding during the first two years of life is to provide developmentally appropriate, nutritious mealtime experiences, so that an infant can: a) achieve normal growth and development
More informationCareTrack Resources, Inc, All Rights Reserved. May Not Be Used or Reproduced Without Permission.
FOOD SAFETY Learner s Guide Foodborne Illness Foodborne diseases are infectious, which means they can be passed on to other people through food. An estimated 76 million foodborne illnesses occur each year
More informationPractice Test. Practice Tests and Answer Keys
Name Date 1 Which agency enforces food safety in a restaurant or foodservice operation? A Centers for Disease Control and Prevention B Food and Drug Administration C State or local regulatory authority
More informationWhen they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who
When they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who is ill When they touch anything that may contaminate
More informationCourse Outcome Summary
Course Information: FOODS1 - Introduction to Foods Description: This course explores food preparation and nutrition. Emphasis is strongly placed on safety and sanitation in and out of the kitchens, terminology,
More informationINVESTIGATING THE STRUCTURE OF THE HEART
Luke Micallef name Heart Health: A Beginner s guide to cardiovascular disease Section INVESTIGATING THE STRUCTURE OF THE HEART Guide to Week 1 home practical Note: You will also need to download a copy
More informationIn accordance with Federal law and the U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of
In accordance with Federal law and the U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To
More informationProfessor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn
Professor Popcorn Grade 3, Lesson 1: Visual 3:1A Professor Popcorn Professor Popcorn Grade 3, Lesson 1: Visual 3:1B Why We Eat 7 6 5 4 3 2 Hungry 1 Growth Stay healthy Professor Popcorn Grade 3, Lesson
More informationFood Safety. Purpose. Intended Audience
Food Safety Purpose To learn about safe food handling Intended Audience All employees Suggested Activities Place table tents on tables in kitchens, break rooms, worksite cafeterias, boardrooms, photocopier
More informationSAFE FOOD HANDLING AND NUTRITION
SAFE FOOD HANDLING AND NUTRITION INTRODUCTION As students at the upper elementary level grow in independence, they are likely taking an interest in preparing their own snacks and helping to prepare family
More information2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section
2013 Iowa FFA Food Science CDE Food Safety and Sanitation Section In this segment of the contest, you will be given pictures/graphics to view in reference to common problems that exist within the food
More informationRisk Management and Safe Food Handling Allan F. Brooks, M.A., CPCU, ARM, ARe, AU Risk Manager Office of the Executive Vice President/COO Chapman Unive
Risk Management at Chapman University Allan F. Brooks, M.A., CPCU, ARM, ARe, AU Risk Manager Risk Management and Safe Food Handling Allan F. Brooks, M.A., CPCU, ARM, ARe, AU Risk Manager Office of the
More informationCOURSE BOOK FOOD SAFETY ON THE GO MODULE 5: DRIVERS (STAFF AND VOLUNTEERS) 2012 EDITION
COURSE BOOK FOOD SAFETY ON THE GO MODULE 5: DRIVERS (STAFF AND VOLUNTEERS) 2012 EDITION Table of Contents Introduction... 2 Module 5 Drivers (staff and volunteers)... 3 Length... 3 Audience... 3 Purpose...
More informationFood Control Plan Diary A diary for keeping records of food safety checks
Name of business: A diary for keeping records of food safety checks Diary Using the diary Keeping records is a requirement of your Food Control Plan (FCP). Records help you show that you have been meeting
More informationMyPlate and Physical Activity. MyPlate and Physical Activity. 100 points. Q: What are the five food groups?
ADULTS ADULTS MyPlate and Physical Activity MyPlate and Physical Activity 100 points Q: What are the five food groups? A: Grains, Vegetables, Fruits, Dairy, and Protein 200 points Q: Give an example of
More informationChapter 2 Keeping Food Safe
Chapter 2 Keeping Food Safe Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 2.1 Introduction to Food Safety
More informationGrade 6 Standard 5 Unit Test Microorganisms. 1. Which of the following correctly describes the size of fungi compared to the size of bacteria?
Grade 6 Standard 5 Unit Test Microorganisms 1. Which of the following correctly describes the size of fungi compared to the size of bacteria? A. Fungi are larger. B. Bacteria are larger. C. They are about
More informationthe school will comply with Ministerial Order 706 and associated guidelines
Anaphylaxis Policy RATIONALE: This policy has been prepared to assist in preventing life threatening anaphylaxis and is based on advice from the Australasian Society of Clinical Immunology and Allergy
More informationThe Basics of Food Safety in 50 Minutes. Chef Adam Weiner, CFSE JobTrain
The Basics of Food Safety in 50 Minutes Chef Adam Weiner, CFSE JobTrain 1993 Jack in the Box 732 People were infected with E-Coli 73 Outlets in California, Idaho, Washington, and Nevada 4 children under
More informationQuestions from the Food Code Class
Questions from the Food Code Class 1. Question: I m interested in applying TPHC/TILT to the home delivered meals program. At what time would the start time begin for catered hot/cold food? Answer: Actually,
More informationNutrition and Safe Food Handling Policy
Nutrition and Safe Food Handling Policy Published May 2016 Review Date November 2018 Sources Education and Care Services National Regulations, October 2017 Guide to the Education and Care Services National
More informationLearning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point
Babcock International Group www.babcock.co.uk/theknowledge Learning Resource HACCP & Food Safety Management - Hazard and Analysis Critical Control Point Food businesses have a legal obligation under the
More informationNutrition and Safe Food Handling Policy
Nutrition and Safe Food Handling Policy Published November 2017 Review Date May 2019 Sources Education and Care Services National Regulations, October 2017 Guide to the Education and Care Services National
More informationNorth Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS
ADOPTION OF THE FDA 2013 FOOD CODE North Shore Cities & Towns 2016 Cindy Rice, RS, MSPH, CPFS 13 CITIES AND TOWNS. NORTH SHORE FDA FUNDED PROJECT Peabody. Salem Danvers. Swampscott Gloucester. Topsfield
More information