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Click to edit title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,Food Safety Training,Environmental Health and Safety Dept.,San Diego State University,Location:CSL 106,Phone:594-2865 or 594-6965,Fax:594-2854,Website:/,Introduction,People may potentially suffer from food poisoning or food-borne illness from contaminated food.,Therefore,all food/beverages,food contact surfaces and utensils must be protected at all times from unnecessary handling and shall be stored,displayed and served so as to be protected from contamination.,Topics Covered,Food Policy,Intradepartmental Food Events,Community Departmental Food Events,Types of Food/Beverages,Food Service Safety Requirements,Food Transport/Storage/Prep/Display/Service,Food Handler Hygiene,Storage/Prep/Cooking Area,Refuse,Campus Food/Beverages Policy,Aztec Shops has first right of refusal for all events that involve food and beverages prepared or purchased from any off-campus source and requires their signature approval waiving their rights.,Environmental Health and Safety Department requires review and signature approval of perishable food and beverages served,sold or distributed from any off-campus source associated with all events on campus that are open to the public.,Intradepartmental Food Event,Private event closed to the public,Usually consisting of one department/office,Examples,Birthday celebrations,potluck parties,Weekly or monthly meetings with food,Intradepartmental Food Event,No EH&S involvement,No permits,No required notification,No requirement for approved catering/delivery services,Community Departmental Food Events,Large event involving more than one office,Under CURFFL considered private entity,Exempt from Food Facility requirements,Occasional Event status,Only three(3)events in a 90 day period,Event can be:,Catered from either Aztec Shops or permit approved restaurant/catering service,Prepared on sight by Department,Community Departmental Food Events,No homemade food/beverages allowed-food/beverages must be prepared in a permitted food establishment or on-site at the approved location,AS or CSI might request permit if using public space for event such as Montezuma Hall,EH&S issues permit if safety training for department is complete,Non-perishable Food Items(prepackaged),Canned soda,Boxed juice,Bottled water,Chips,Pretzels,Trail mix,Granola bars,Crackers,Candy,Perishable Food Items,Meat(hamburgers,hot dogs,hot links,carne,asada,deli meat,etc.),Poultry(chicken),Fish,Dairy(crme-filled items,yogurt,milk,cheese,ice cream,etc.),Eggs(egg salad,deviled eggs,etc.),Fruits,Rice,Pizza,Egg rolls/,Lumpia,Empanadas,FOOD TRANSPORTATION/STORAGE/PREPARATION/DISPLAY,All food/beverage preparation must be done on-site;no preparation done at home.,Adequate hot and cold holding equipment shall be used to ensure proper temperature control during transport and operation.,All potentially hazardous food/beverages or its ingredients,such as dairy or meat products,shall be held below 45F or above 135F,at all times.,Use a thermometer to check the temperature of perishable hot and cold food(clean thermometer before and after checking each food item).,FOOD TRANSPORTATION/STORAGE/PREPARATION/DISPLAY,FOOD TRANSPORTATION/STORAGE/PREPARATION/DISPLAY,Protect/cover food from possible contamination.,Food shall be handled with gloves and food service utensils.,Raw meat products shall be stored in a separate ice chest.,Ice used in food and beverages shall be protected from contamination and shall be maintained separate from ice used for refrigeration purposes.,Use a separate cutting board and knife for raw meat products.,FOOD TRANSPORTATION/STORAGE/PREPARATION/DISPLAY,FOOD TRANSPORTATION/STORAGE/PREPARATION/DISPLAY,Extra food handling and cooking utensils must be kept on hand.Only disposable eating utensils and drinking cups may be used.,Sodas or punch must be served from original containers or approved dispensing equipment.,All food/beverages,food containers,utensils and paper products must be kept at least 6 inches off the ground and protected from contamination.,Condiments shall be protected from contamination and be prepackaged in single service packages for customer self-service or available only from approved dispensing devices(pump,squeeze,self closing).,Food Handler Hygiene,Anyone,foodhandler,who is suffering from a respiratory,intestinal or skin infection is not allowed to prepare,package,or sell food.,Individuals with uncovered cuts or burns must not prepare,handle or serve food/beverages.,Bandages on hands must be covered with gloves.,Individuals preparing or handling food shall wear clean clothing and shall keep their hands clean at all times.,Personal effects must be stored in a separate area from food preparation and storage.,Handwashing,Station required within 200 ft of cooking area,except when all food/beverages are prepackaged.,Includes:water in container with spigot or dispensing valve,catch bucket,soap from a dispenser
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