Food Safety from Farm to Table
Topic outline
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In this folder the silabus of the course is presented.
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Introduction to the Food Safety, Food Security and Food Defense Concepts
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There are two presentations: One will focus in the principal Food Safety Programs (FSP). Food safety must beguin in the farm level and finishes in the table of the consumer. Today all countries are working to develop FSP in all steps of the chain. In section is included a video presenting the basis of Good Agricultural Practices - GAP - in Produce Production. A second video related to the Good Agricultural Practices in Animal PRoduction is included and third one for What is meant by Food Safety Modernization ACT 2011. The second presentation is an overview of GMP, SSOP and Food Safety Modernization Act,
Later presentations are focused in Food Safety at Retail Level, but similar controls are needed all along the Food Chain.
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What is the Food Code and the importance in the prevention of Food Borne Ilness
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The principal Hazard found in the Food System are presented. Student must go over the presentation 4 Hazards: Biological, chemical and physical first. Then go to presentation 4a Hazards: Chemical and Physical
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Food allergens are considered a chemical hazard. However due to the importance of awareness of food allergies and how to prevent it , a separate extensive presentation was prepared. Differences in food allergies, food intolerance and celiac disease is discused.
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There are five risk factor needed to be address to prevent or reduce the adulteration of food and foodborne illness. This presentation will show how to prevent cross contamination, cross contact and temperature abuse. The next presentatiton will cover food handler hygiene and health to control de adulteration or foodborne illness.
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This section will present good personal hygiene practices necesary thru the food chain from farm to table.
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This topic will present the food safety control at retail establishment.
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This presentation will discussed materials, ventilation, food contact surface equipment and supplies. Discussion of pest control is included,
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Principles of Cleaning and Sanitation are presented.
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This section will cover how to control Listeria monocytogenes in the Retail establishment.
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This section will present the food safety management programs from farm to fork. Basic concepts of each will be presented: GAP, Prerequisites Programs, GMP, HACCP, Good Transportation Practices, Food Code and Food Safety in the Kitche.
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This session has a presentation on points to ponder regarding accidents and crisis in a retail establishment.
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This section will discuss the importance of training in prevention of food Borne Illness.