'Keeping food safe' diaporamas de présentation

Chapter 25

Chapter 25. Keeping Food Safe. Terms to Remember:. Adulterated Botulism Cross-contamination Food infection Food intoxication Foodborne illness Parasites Pathogenic Pesticides Residue Spores.

837 views • 60 slides

Kitchen Principles

477 views • 47 slides

Safety and Sanitation

Safety and Sanitation. What you need to know to be safe in the FACS classroom. Objectives. Define safety rule Identify general safety guidelines List 6 ways to prevent kitchen accidents Explain the importance of cleanliness in the kitchen Describe safe food practices

379 views • 37 slides

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe. What Is a Foodborne Illness?. All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal. A foodborne illness is a disease transmitted to people by food.

756 views • 34 slides

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe. What Is a Foodborne Illness?. All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal. A foodborne illness is a disease transmitted to people by food.

368 views • 34 slides

Chapter 2 Keeping Food Safe

319 views • 31 slides

Chapter 2 Keeping Food Safe

324 views • 31 slides

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250 views • 25 slides

Challenges to Food Safety

Challenges to Food Safety. A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities

245 views • 13 slides