ServSafe Chapters 1-3

Mer som dette

Bacteria

Ved Dierdre Axell-House

CHOLERA

Ved morena leanza

microbial group

Ved afilah abd gami

B3: Hepatitis

Ved R G

Providing Safe Food

Foodbourne Illness

High Risk Populations

Five ways food becomes unsafe

Five Ways to KEEP food Safe

TCS Food

Government Agencies

LOCAL

PHS

CDC

USDA

FDA

RTE Food

Keeping Food Safe

Gloves

When to change

How to use

What to buy

Restrict or Exclude?

Food-bourne illness diagnoses

Food-bourne Illness symptoms

Runny Nose

Soar Throat with a fever

Infected Wound

Handwashing

TAKE ACTION!

When?

How?

Where?

Managing Employee Hygiene

Contaminating Food

Bad Situations

Bad Actions

Allergens

Cross-Contact

Service Staff

Kitchen Staff

Big 8

Response to Outbreak

How it Happens

Deliberate contamination

A.L.E.R.T.

Who?

Three Forms of Contamination

Chemical

Physical

Symptom

Sources

BIOLOGICAL

Personal Hygiene

Fingernails

Fake Nails

Nail Polish

Report Illness

REPORT DIAGNOSIS

REPORT SYMPTOMS

Infected Wounds

somewhere else

arm

wrist

Work Attire

Jewelry

Aprons

Clean Clothing

Hair Restraints

Biological

Toxins

Origin

Fungi

include

Parasites

Location

Viruses

Types

Bacteria

FATTOM

Symptoms

Big 6

Subtopic

Prevention

Sourec

Food

assi