Essential Visual Guide for Food Safety Practices
This visual guide provides informative images on various aspects of food safety, including hygiene practices, temperature control, risk prevention, and pathogen contamination. From hand hygiene to backflow prevention, this resource covers essential topics to ensure food safety in different settings.
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Presentation Transcript
Food Safety Password
Team 1 Team 1 2
Backflow Backflow 3
165F 165 F 4
Chlorine Chlorine 5
Hand Hand Antiseptic Antiseptic 6
Temperature Temperature Danger Danger Zone Zone 7
Flow Flow Of Of Food Food 8
Cross Cross- - Contamination Contamination 9
Ice Ice- -Water Water Bath Bath 10
Diarrhea Diarrhea 11
Salmonella Salmonella Typhi Typhi 12
High High- -Risk Population Population Risk 13
Foodborne Foodborne Illness Illness 14
Team 2 Team 2 15
155F 155 F 16
Personal Personal Hygiene Hygiene 17
Pathogens Pathogens 18
Virus Virus 19
Parasite Parasite 20
Fungi Fungi 21
FAT TOM FAT TOM 22
Bacteria Bacteria 23
Physical Physical Contaminant Contaminant 24
Food Food Defense Defense 25
TCS Food TCS Food 26
Food Food Allergen Allergen 27
Team 3 Team 3 28
Finger Finger Cot Cot 29
Hair Hair Restraint Restraint 30
Jaundice Jaundice 31
Single Single- -Use Gloves Gloves Use 32
Handwashing Handwashing 33
Fingernail Fingernail Polish Polish 34
Pest Control Pest Control Operator Operator 35
Calibration Calibration 36
Thermometer Thermometer 37
Shellstock Shellstock Tag Tag 38
Ready Ready- -To To- -Eat Eat 39
FIFO FIFO 40
Team 4 Team 4 41
Pooled Pooled Eggs Eggs 42
Minimum Minimum Internal Internal Temperature Temperature 43
Hot Hot- -Holding Holding 44
Sneeze Sneeze Guard Guard 45
Bare Bare- -Hand Contact Contact Hand 46
HACCP HACCP 47
Critical Critical Control Control Point Point 48
Air Air Gap Gap 49
Vacuum Vacuum Breaker Breaker 50
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