'Critical control point' diaporamas de présentation

Cell Cycle & Mitosis Review Chapter 12 Campbell & Reese

Cell Cycle & Mitosis Review Chapter 12 Campbell & Reese. Binary fission. Cell division in bacterial cells is called ________________ . Phase of the cell cycle in which DNA is copied. S (synthesis) .

1.41k views • 76 slides

Popeyes Food Safety Certification Program

Popeyes Food Safety Certification Program. Present. Mandatory training for ALL food service employees. Approval. We are one of approximately 150 businesses in all of Florida to have DBPR approval to conduct in-house training. . INTRODUCTION.

1.26k views • 54 slides

Group 2

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Validation

Supplementary Training Modules on Good Manufacturing Practice. Validation. WHO Technical Report Series, No. 937, 2006. Annex 4. . Validation. Part 1. General overview on qualification and validation Part 2. Qualification of HVAC and water systems Part 3. Cleaning validation

1.18k views • 35 slides

A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology

A bit of Ch 9 and 28 Applied, Industrial and Biotechnical Microbiology. Microbial manufacturing. Biotechnology Defined. The Use of microorganisms, cells, or cell components to make a product. 1/5 th of the manufacturing Jobs in the Bay area are Biotechnology related.

767 views • 35 slides

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

675 views • 35 slides

SUB-REGIONAL WORKSHOP

SUB-REGIONAL WORKSHOP. "Improving the quality and safety of fresh fruit and vegetables: a practical approach" . Food Quality and Standards Service (ESNS) Food and Nutrition Division FAO Rome, Italy Maya Pineiro, Ph.D . Background. Why fruits and vegetables?

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Chapter 28

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Lesson 9

Lesson 9. Managing Food Safety. NASA Food Consultant. You and your team have been put in charge of providing safe food for astronauts traveling to a space station. 10 Minutes. Brainstorm what you will do to ensure the food you send into space is safe. 10 Minutes.

1.59k views • 25 slides

SAFE

SAFE. Transport, Storage and Disposal of Pesticides and Farm Security. Rebecca Hines, MSU Pesticide Education Lyndon Kelley, MSU Extension Dr. Allen Krizek, MSU Extension. Why the concern?. Prevent pesticide poisonings environmental contamination Compliance with the Law.

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Food Safety Issues Regarding Meat and Meat Products

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Food Safety Issues Regarding Meat and Meat Products

542 views • 19 slides

Food Safety Issues Regarding Meat and Meat Products

379 views • 19 slides

The Recipe

The Recipe Introduction The last customer deserves the same quality as the first customer. Follow standardized recipes exactly. A recipe is our blueprint for success. Advantages of using standardized recipes Standardized recipes control cost. Standardized recipes indicate the yield.

581 views • 18 slides

Kitchen utensils

Kitchen utensils. Kitchen utensils are. K nives and their use. For mincing For bread For vegetables For mashing For smoked ham. Knives and their use. For decoration For raw meat Axe. PRINCIPLE OF HACCP ? ALWAYS USE AN APPROPRIATE KNIFE FOR THE FOOD, WHICH IS BEING PREPARED!.

516 views • 18 slides

Chapter 12: The Cell Cycle

Chapter 12: The Cell Cycle. Cell division functions in reproduction, growth, and repair. Cell Division - the reproduction of cells Cell Cycle - the life of a cell from its origin in the division of a parent cell until its own division into two

827 views • 17 slides

PAOla Restrepo anD Ankita desai

HACCP. PAOla Restrepo anD Ankita desai. Hazard Analysis and Critical Control Point

449 views • 13 slides

HACCP Approach to Food Safety

HACCP Approach to Food Safety. M Ann Bock, PhD, RD, LD Professor, Human Nutrition New Mexico State University. 7 Principles of HACCP. Analyze hazards Identify critical control points Establish preventive measures with critical limits for each control point

514 views • 12 slides

HACCP Approach to Food Safety

HACCP Approach to Food Safety. M Ann Bock, PhD, RD, LD Professor, Human Nutrition New Mexico State University. 7 Principles of HACCP. Analyze hazards Identify critical control points Establish preventive measures with critical limits for each control point

365 views • 12 slides

HACCP

HACCP. What is HACCP?. Hazard Analysis and Critical Control Point HACCP is a preventative food safety program.

665 views • 11 slides