'Tcs food' diaporamas de présentation

Service

Service. Objectives: Holding hot food Holding cold food Using time as a method of control for food Preventing contamination in self-service areas and when serving food to customers. 7-2. Guidelines for Holding Food. Food covers and sneeze guards:

1.06k views • 105 slides

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

2.03k views • 98 slides

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

2.2k views • 98 slides

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

987 views • 98 slides

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

884 views • 73 slides

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

1.33k views • 73 slides

Chapter 2 The Microworld

Chapter 2 The Microworld. Pathogens. Microorganism Small, living organism Pathogen Harmful microorganism Toxin Poison. 2-2. Types of Pathogens. Pathogens That Can Contaminate Food and Cause Foodborne Illness. Viruses. Parasites. Bacteria. Fungi. 2-3. What Pathogens Need to Grow.

961 views • 72 slides

Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity

Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped food to the cooler, or cook it as quickly as possible. Additives

626 views • 59 slides

Food Safety Basics

Food Safety Basics. Presented by: Zach Fanning, Coshocton County General Health District Steve Lonsinger, Director- Coshocton County General Health District April 2013. Ohio Food Code.

623 views • 55 slides

Food that is being held for service is at risk for time-temperature abuse and cross-contamination.

Food that is being held for service is at risk for time-temperature abuse and cross-contamination. Operations must create policies for how they will hold food. Policies should consider the following:. Cover food and install sneeze guards to protect food from contaminants.

620 views • 48 slides

You Can Prevent Contamination

You Can Prevent Contamination. Objectives: Biological, chemical, and physical contaminants and how to prevent them How to prevent the deliberate contamination of food How to respond to a foodborne-illness outbreak Common food allergens and how to prevent reactions to them. 2-2.

671 views • 48 slides

Integrated Pest Management (IPM) Program

Integrated Pest Management (IPM) Program. An IPM program: Uses prevention measures to keep pests from entering the operation Uses control measures to eliminate any pests that get inside Will be successful if you work closely with a licensed pest control operator (PCO). 13-2.

519 views • 33 slides

Chapter 2 Keeping Food Safe

319 views • 31 slides

Chapter 2 Keeping Food Safe

324 views • 31 slides

Using Time as a public heath control

388 views • 28 slides

Safe Plates for Home Food Handlers Module 2: Time /Temperature Control for Safety

Safe Plates for Home Food Handlers Module 2: Time /Temperature Control for Safety. Case Study. What Happened. February 2017, Lake City, FL 200 students, chaperones, teachers and college faculty got sick at a Science Olympiad competition Lunch was made by volunteers

438 views • 28 slides

Activity

269 views • 26 slides