Transcript NEHA Certified Professional Food Manager

NEHA
Certified Professional
Food Manager
Licensed from MindLeaders, Inc.
Managing Food Safety
and Training
Chapter 1
Introduction to Food Safety
Important Food Safety Principles
Reject contaminated food or
food from suspect sources
 Protect food from
contamination
 Prevent multiplication of
microorganisms
 Destroy microorganisms
 Discard or remove unsafe or
contaminated food
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Benefits of Good
Food Safety
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Satisfied customers
Good reputation
Increased business
Legal compliance
Minimal food waste
Good working
conditions
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Higher staff morale
Reduced staff turnover
Increased productivity
Better relationship
with enforcement
officers
Higher profits
Person in Charge
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The FDA Food Code defines the person in charge
(PIC) as: "the individual present at a food
establishment who is responsible for the operation
at the time of inspection."
When you are not present at your food
establishment, it's important that you have
identified a person in charge to
oversee safe food service and deal
with questions or concerns regarding
food safety.
Biological Contamination
Chapter 2
Biological Contaminants
include:
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Bacteria
Viruses
Parasites
Fungi
Bacteria Growth Variables
FAT
 Food
 Acidity
 Time
TOM
 Temperature
 Oxygen
 Moisture
Temperature Danger Zone
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The 2nd T in FAT TOM stands for Temperature
The temperature danger zone is the temperature
between 41ºF (5ºC) and 135ºF (57ºC).
Disease-causing bacteria grow rapidly in this
range, especially between 70ºF (21ºC) and
135ºF (57ºC).
If conditions are right, bacteria can double their
numbers every 10 to 20 minutes.
What is a Parasite?
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Parasites are plants or animals that live on or in
another plant or animal – the host – to survive.
Parasites range in size from tiny, single-celled
organisms to worms visible to the naked eye.
Parasites may be transmitted through
consumption of contaminated food and water.
Types of Fungi
Molds
 Threadlike organisms
that produce spores
 Can cause allergic
reactions
 Can survive freezing
and cooking
 Some produce
dangerous toxins
Yeasts
 Spoil food quickly
 Require oxygen to
grow
 Destroyed by cooking
 Can appear pink in
color and may be slimy
or may bubble
Other Biological Contaminants
include Fish Poisoning
Fish Toxin
(Ciguatoxin)
poisoning
 Tingling of the fingers
 Disturbance of vision
 Paralysis
 Nausea
 Vomiting
 Diarrhea
Scombrotoxic Fish
poisoning
 Headache
 Nausea
 Vomiting
 Abdominal pain
 Rash on face and neck
 Burning or peppery
sensation in the mouth
 Sweating
 Diarrhea
Other Biological Contaminants
include Shellfish Toxins
Symptoms:
 Headache
 A floating feeling
 Dizziness
 Lack of coordination
 Tingling of the
mouth, arms or legs
Other Sources of
Contamination
Chapter 3
Chemical Contamination
Chemical contamination is the presence of unwanted
chemical components in food or in the food
environment including:
 Pesticides
 Cleaning agents
 Refrigerants
 Lubricants
 Sanitation agents
 Toxic metal poisoning
Physical Contamination
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Dirt
Hair, skin, scabs or
fingernails
Pencils, pens, ink, etc.
Jewelry
Glass, metal fragments,
wood and paint chips
Paper fragments
Plastic and other food packaging items
Dead insects, rodents or rodent droppings
Food Allergens
A food allergy is the body’s immune system
responding to a food that it mistakenly believes is
harmful. Symptoms include:
 Tingling sensation in the mouth or throat
 Itching in and around the mouth, face and/or
scalp
 Swelling
 Difficulty breathing
 Rash or hives
 Nausea and/or vomiting
 Abdominal cramps and diarrhea
 Loss of consciousness
Major Allergens
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Milk
Eggs
Fish (bass, flounder, cod)
Shellfish (shrimp, crab, lobster)
Tree nuts (almonds, walnuts,
pecans)
Peanuts
Wheat
Soy/Soybeans