'Cooked foods' presentation slideshows

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A Search For Better Health Topic 3: Control of Disease

A Search For Better Health Topic 3: Control of Disease

A Search For Better Health Topic 3: Control of Disease. Biology in Focus, HSC Course Glenda Childrawi , Margaret Robson and Stephanie Hollis. DOT Point(s) . explain why cleanliness in food, water and personal hygiene practices assist in control of disease. world.edu. Introduction.

By arella
(402 views)

Food Safety 101 Foodborne Illness: Awareness and Prevention

Food Safety 101 Foodborne Illness: Awareness and Prevention

Food Safety 101 Foodborne Illness: Awareness and Prevention. Level One Certification Course Area 2 Kentucky Department of Education Division of School and Community Nutrition. Objectives. At the end of this presentation, you will be able to:. Recognize harmful bacteria and viruses;

By lindley
(134 views)

Food Safety and Personal Hygiene

Food Safety and Personal Hygiene

Food Safety and Personal Hygiene. Learning objectives:. After completing this session, the participant will be able to: *Identify foods most likely to become contaminated *Explain the difference between clean and sanitized *Verbalize and demonstrate proper hand washing techniques

By blue
(196 views)

200

200

Time & Temp. Hygiene. Cross- Contamination. Sanitation. “POT”- POURI. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. What is the TEMPERATURE DANGER ZONE?. A) 35 o F to 150 o F

By zarola
(115 views)

Listeria

Listeria

Listeria. Gram Stain Listeria. Listeria Culture. CAMP test. Catalase +ve. MALDI-TOF: Good for Listeria. Listeria identification. Gram stain Beta-haemolysis CAMP test Tumbling motility Esculin hydrolysis Catalase positive, oxidase negative API coryne MALDITOF!.

By abe
(822 views)

Iowa FFA Association

Iowa FFA Association

Iowa FFA Association. Food Science CDE. Components of CDE. General Knowledge Exam Team Product Development and presentation. Food Safety/Sanitation Difference (triangle) testing Aroma Identification Response to customer complaint. General Knowledge Exam. Each contestant does their own.

By xanti
(79 views)

Prevention of Norovirus: Proper Food Handling is the Key to Success

Prevention of Norovirus: Proper Food Handling is the Key to Success

Taryra Owens MPH Student: Walden University Presentation for Health Service Advisory Board of VBDPH, VA Food Handlers, and Consumers. Prevention of Norovirus: Proper Food Handling is the Key to Success. Objectives. Origin of Norovirus Potential Contaminated Foods w/Norovirus

By venus
(140 views)

Food Safety ID

Food Safety ID

Food Safety ID. Dr. Kristin Stair Assistant Professor Agricultural And Extension Education New Mexico State University. Food Safety ID. For this section, a series of slides will be shown. The slides may or may not demonstrate violations of GMP’s (good manufacturing practices).

By ramona
(120 views)

Wash hands with warm water and soap for at least 20 seconds.

Wash hands with warm water and soap for at least 20 seconds.

Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

By thanos
(77 views)

Iowa FFA Association

Iowa FFA Association

Iowa FFA Association. Food Science CDE. Components of CDE. General Knowledge Exam Team Product Development and presentation. Food Safety/Sanitation Difference (triangle) testing Aroma Identification Response to customer complaint. General Knowledge Exam. Each contestant does their own.

By xander-powers
(114 views)

Being healthy

Being healthy

PowerPoint 154. Being healthy. Being active. Drinking well. Being hygienic. Tooth health. Why do we need to be active?. Being active. You should be active for at least 60 minutes every day. Are you? Being active means …. Active living, e.g. walking, gardening, using the stairs.

By callum-pace
(308 views)

Food safety

Food safety

Food safety. When cooking. It is important to ensure that good practice in food safety and hygiene is being followed to avoid accidents and any risk of food poisoning. Personal hygiene. Tie back long hair. Roll up long sleeves. Wear an apron. Remove jewellery. Wash your hands.

By nicholle
(3 views)

Diseases of the Digestive System

Diseases of the Digestive System

Diseases of the Digestive System. Gingivitis. Gum disease generally doesn't hurt. You may have it for years before you feel discomfort. Telltale signs and symptoms of gingivitis: Tender, swollen or bleeding gums, particularly when you brush your teeth

By knorman
(1 views)

Iowa FFA Association

Iowa FFA Association

Iowa FFA Association. 2018 Food Science CDE Refer to: http://www.iowaffa.com/FoodScience.aspx. Components of CDE. General Knowledge Exam Team Product Development and presentation. Food Safety/Sanitation Triangle (Difference) testing Aroma Identification

By langlin
(0 views)

Food Storage

Food Storage

SEN My Changing World. Food Storage. Food Storage. Food can be divided into four main groups: dry foods – flour, sugar, pasta, rice semi-perishable foods – potatoes, apples, oranges, bread perishable foods – foods that go off easily and should be kept in the fridge

By annabellw
(25 views)

Factors contributing to  	foodborne illness

Factors contributing to foodborne illness

Factors contributing to foodborne illness. FS0602 1. 2000. Summary of factors contributing to foodborne illness. Cross-contamination Unclean equipment. Contamination. Unsound / unwholesome food Chemical contamination. Insects / rodents. Infected handlers. Survival Growth.

By cbayless
(2 views)


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