Food Safety and Sanitation Problem Identification FFA Food

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

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).

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.

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

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.

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

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

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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.

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

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

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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.

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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.

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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.

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