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Food Safety Training Program pdf notes download
Ravi Chopra

Food Safety Training Program pdf notes download

Ravi Chopra | 12-Mar-2016 |
Introduction , Foodborne Illness , Personal Hygiene , Safe Food Sources and Food Storage , Temperature , Cross-Contamination and Sanitation , Food Premises Sanitation , DineSafe Durham ,

Hi friends, here Ravi Chopra uploaded notes for Food Safety with title Food Safety Training Program pdf notes download. You can download this lecture notes, ebook by clicking on the below file name or icon.

Chapter 1 - Introduction
What is Food Handler Certification? ........................................................................................ 1
Why is it relevant to you? ............................................................................................... 1
Role of the Health Department ................................................................................................. 1
Public Health Legislation.............................................................................................................. 1
Tickets & Information under the Provincial Offences Act ............................................... 2
HACCP & Inspections...................................................................................................................... 2
Consequences of Foodborne Illness........................................................................................ 4
Chapter 2 - Foodborne Illness
Microorganisms................................................................................................................................ 8
Bacteria.................................................................................................................................. 8
Viruses.................................................................................................................................... 10
Parasites................................................................................................................................. 10
Yeasts, Mould, Fungi.......................................................................................................... 11
Chemicals & Allergens.................................................................................................................... 11
Metals..................................................................................................................................... 11
Poisonous Chemicals ....................................................................................................... 11
Poisonous Plants ............................................................................................................... 11
Poisonous Animals ........................................................................................................... 11
Intentional Additives........................................................................................................ 11
Unintentional Additives.................................................................................................. 12
Chapter 3 - Personal Hygiene ................................................................................................................... 14
Preventing Food Contamination From the Body................................................................. 14
Handwashing.................................................................................................................................... 16
Chapter 4 - Safe Food Sources and Food Storage............................................................................. 18
Safe Food Sources........................................................................................................................... 18
Water ..................................................................................................................................... 18
Dairy ....................................................................................................................................... 19
Meat........................................................................................................................................ 19
Poultry.................................................................................................................................... 19
Fish.......................................................................................................................................... 19
Eggs ....................................................................................................................................... 19
Canned Food....................................................................................................................... 20
Safe Food Storage............................................................................................................................ 20
Food Storage....................................................................................................................... 20
Stock Rotation.................................................................................................................... 21
Temperature........................................................................................................................ 21
Food Containers................................................................................................................. 22
Packaging............................................................................................................................. 22
Transferring Food............................................................................................................... 22
Chapter 5 - Temperature........................................................................................................................... 24
Delivery of Food Products........................................................................................................... 25
Thawing.............................................................................................................................................. 26
Cooking Temperatures................................................................................................................. 26
Food Preparation............................................................................................................................ 28
Taking Accurate Temperatures.................................................................................................. 28
Hot Holding....................................................................................................................................... 29
Cooling................................................................................................................................................ 29
Cold Holding..................................................................................................................................... 30
Freezing.............................................................................................................................................. 30
Sushi..................................................................................................................................................... 30
Reheating........................................................................................................................................... 30
Summary of Time/Temperature Practices............................................................................. 31
Chapter 6 - Cross-Contamination and Sanitation............................................................................. 33
Cross-Contamination.................................................................................................................... 33
Hands.................................................................................................................................... 33
Food....................................................................................................................................... 33
Equipment........................................................................................................................... 34
Preventing Cross-Contamination............................................................................................. 35
Cleaning and Sanitizing................................................................................................................ 35
Approved Sanitizers......................................................................................................... 36
Manual Dishwashing....................................................................................................... 36
Wash In Place for Large Equipment and Surfaces................................................ 37
Wiping Cloths..................................................................................................................... 38
Mechanical Dishwashing............................................................................................... 38
Chapter 7 - Food Premises Sanitation................................................................................................... 40
Food Premises Sanitation............................................................................................................ 40
Floors, Ceilings and Walls............................................................................................... 40
Sanitary Facilities............................................................................................................... 40
Garbage................................................................................................................................ 40
Lighting................................................................................................................................ 40
Ventilation........................................................................................................................... 41
Dry Storage......................................................................................................................... 41
Pest Control ...................................................................................................................................... 41
Live Animals in a Food Premise................................................................................................. 42
Chapter 8 - DineSafe Durham ................................................................................................................. 44
Food Safety Inspection Disclosure Program........................................................................ 44
Glossary of Terms.......................................................................................................................................... 46

 

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