'Determine critical control points' diaporamas de présentation

Food Safety Management Systems

Food Safety Management Systems. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: Active managerial control focuses on controlling the most common foodborne-illness risk factors identified by the CDC

591 views • 34 slides

Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. Two or more people get the same illness after eating the same food No long-term health threat to average person

757 views • 31 slides

Food Safety Hazards Associated with Fresh Produce

Food Safety Hazards Associated with Fresh Produce. William C. Hurst, Ph.D. Food Science and Technology University of Georgia Athens, GA 30602 Sponsored by: USDA-CSREES CSREES Project Number 00-51110-9722 National Integrated Food Safety Initiative. Types of Hazards. Microbiological

718 views • 28 slides

Is proactive NOT reactive Risks are anticipated and planned for.

A food safety management system is a group of practices and procedures intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food.

342 views • 28 slides

FOOD SAFETY

963 views • 27 slides

HACCP - Hazard Analysis / Critical Control Points

1.08k views • 25 slides

H CCP PHILOSOPHY ( Conduct a Hazard Analysis, Determine Critical Control ) Pertemuan 11

H CCP PHILOSOPHY ( Conduct a Hazard Analysis, Determine Critical Control ) Pertemuan 11. Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan Tahun : 200 9. HCCP. HACCP is an abbreviation for Hazard Analysis and Critical Control Point

253 views • 8 slides