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SANITATION,
AND
PERSONAL HYGIENE
HACCP METHOD
HACCP stands for hazard analysis critical
control points
2. Really fresh food cannot make 2. Really fresh food can cause
people sick. food poisoning if it is not properly
handled.
3. Only dirty kitchens can make 3. Even clean kitchens can make
people sick. people sick.
4. Properly cooked food can never 4. Food poisoning can occur even
cause food poisoning. when foods are properly cooked.
FOOD SAFETY, SANITATION AND
PERSONAL HYGIENE
Foodborne Illnesses
• Contaminants
• Improper food handling practices
• Food allergies
Food Contaminants
• Chemical, such as cleaning agents or pesticides
• Physical, such as hair, bandages, or glass
• Biological, such as pathogens and microbes
introduced from infected workers, unsanitary work
surfaces, or contaminated water
FOOD SAFETY, SANITATION AND
PERSONAL HYGIENE