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Presentation Transcript

Slide 1	AQS presentation Food Hygiene Training
Slide 2	Why Should We Care? Every year food borne illnesses result in an estimated: 76 million cases of food borne illness. 325,000 people hospitalized for food borne illness. 5,200 needless deaths each year. Economic losses between 10-83 billion dollars.
Slide 3	Microbes That Cause Food borne Illness Bacteria – Single-celled organisms that live independently. Viruses - small particles that live and replicate in a host. Parasites - intestinal worms or protozoa that live in a host animal or human.
Slide 4	Water Anytime water comes in contact with fresh produce, its quality determines the potential for pathogen contamination since water may be a carrier of a number of types of microorganisms: Escherichia coli, Salmonella spp., Vibrio cholerae, Shigella spp, Cryptosporidium parvum, Giardia lamblia, Cyclospora cayetanensis, Toxisplasma gondii, the Norwalk virus and hepatitis A Courtesy of FDA Courtesy University of Florida
Slide 5	How safe is your Food?
Slide 6	How safe is your Food?
Slide 7	How safe is your Food?
Slide 8	Time & Temperature Foods Can Stay No More Than 4 Hours Between 4.4°C and 60°C! UP TO 4 HOURS SAFE MORE THAN 4 HOURS UNSAFE! DANGER ZONE! -17.8° 4.4°C 60°C 100°C Frozen Food Cold Food Hot Food ECOLAB
Slide 9	Reach me at Continues… For any queries please feel free to ask ! My Slide space www.slideshare.net/greekhero My e-Mail celebrationahead@yahoo.com For Chatting: greekhero21@yahoo.com