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HACCP Application

Published on Nov 21, 2015

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PRESENTATION OUTLINE

1.

HACCP APPLICATION

CHAPTER 8
Photo by USDAgov
2.

FOOD-BORNE ILLNESS

CAUSED BY CROSS-CONTAMINATION
Photo by Martin LaBar
3.

FOODHANDLERS

WORKERS WHO ARE IN DIRECT CONTACT WITH FOOD
Photo by Nathan Rein
4.

CLOTHES

TRANSFER BACTERIA TO THE FOOD YOU HANDLE
Photo by Luke,Ma
5.

HAZARDS

Photo by Steve and Sara
6.

PROTECTIVE CLOTHING

Photo by Old Shoe Woman
7.

PROPER HAND-WASHING

Photo by cplbasilisk
8.

PERSONAL HEALTH

ILLNESS, WOUNDS
Photo by "The Wanderer's Eye Photography"
9.

THE HACCP SYSTEM

HAZARD ANALYSIS CRITICAL CONTROL POINT
Photo by USDAgov
10.

HACCP

Photo by USDAgov
11.

THE SYSTEM WAS

DESIGNED TO MAKE FOOD SAFE IN OUTER SPACE
Photo by kemeko1971
12.

HACCP

Photo by moyrj
13.

CRITICAL CONTROL POINT

CONTAMINATION CAN BE PREVENTED OR ELIMINATED
Photo by jturn
14.

THE FLOW OF FOOD

Photo by Who killed Gregory??
15.

TEMPERATURE DANGER ZONE

DANGER ZONE IS 41-140; BACTERIA GROWS MOST RAPIDLY
Photo by Davide Restivo
16.

MONITORING THE SYSTEM

Photo by grantlairdjr
17.

8-3

THE FLOW OF FOOD
Photo by BurgTender
18.

CRITICAL CONTROL POINT

Photo by SJL
19.

PROBLEM AREAS

Photo by Glamhag
20.

STORING

Photo by tim_d
21.

FRESH MEAT &POULTRY

Photo by avlxyz
22.

RECEIVING

Photo by Rocker_44
23.

PREPARATION &COOKING

USE RECOMMENDED UTENSILS , CLEAN ALL FRUITS AND VEGETABLES
Photo by ktpupp
24.

RECEIVING

Photo by moyrj

Patti Etherington