'Food contact surfaces' diaporamas de présentation

Feeding the Community- SAFELY!

-. !. Feeding the Community- SAFELY!. Feeding the Community Safely was developed by the Maryland Cooperative Extension, University of Maryland, College Park and Eastern Shore and the Purdue Extension Service, Purdue University.

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200

636 views • 51 slides

41 o F to 135 o F

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Bell Ringer

Bell Ringer. What is one example of a physical contaminant? What is one example of a chemical contaminant? What are the 8 common allergens?. When they have a foodborne illness When they have wounds that contain a pathogen When sneezing or coughing

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When they have a foodborne illness When they have wounds that contain a pathogen

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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.

667 views • 48 slides

Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian

Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian. September 2010. Agenda. Foodborne Illness and Personal Hygiene Time and Temperature Cross-Contamination Cleaning and Sanitizing. Why is food safety a top priority?.

560 views • 44 slides

Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian

Food Safety and Sanitation Jennifer Miller, MS, RD, LD/N Clinical Dietitian. September 2010. Agenda. Foodborne Illness and Personal Hygiene Time and Temperature Cross-Contamination Cleaning and Sanitizing. Why is food safety a top priority?.

651 views • 44 slides

Double Or Half

583 views • 44 slides

2011: Cantaloupe and Listeria Outbreak

2011: Cantaloupe and Listeria Outbreak. Events of Outbreak.

484 views • 32 slides

CHAPTER 11

CHAPTER 11. Sanitary facilities and equipment.

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RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS

RESULTS OF LISTERIA SAMPLING IN CRAWFISH PROCESSING PLANTS. Project Approach. Study 10 RTE seafood processing plants in the U.S. - 4 smoked fish ( 2 East Coast & 2 West Coast) - 4 crab ( Chesapeake ) & 2 crawfish ( Louisiana )

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2-1. Key Sanitation Condition No. 2 Condition and cleanliness

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Our company

Our company. Poultry Processing Plant Employee Training. Why are we here today?. A vision A need to provide quality poultry to the BC market A well-maintained plant Provincially-inspected A group of good employees Some experienced Some new to processing.

269 views • 16 slides

# 1 Choice For Manager Certification 888-771-7871

Food Safety Manager. # 1 Choice For Manager Certification 888-771-7871. HACCP (Hazard Analysis and Critical Control Point). Formal, documented system of hazard analysis and hazard control Designed to protect food from the problems that cause illness Involves: identifying possible problems

288 views • 15 slides

Cleaning & Sanitation of Food Contact Surfaces

Cleaning & Sanitation of Food Contact Surfaces. Tonya Farness, MPH Walden University PUBH-6165-2 Dr. Howard Rubin Spring Quarter, 2011. The Importance of Cleaning.

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GMP and HACCP in restaurants

346 views • 13 slides

Preventing Infectious Diseases

Preventing Infectious Diseases. What can you do?. Wash Your Hands!. Washing hands at key times with soap and water is one of the most important steps you can take to get rid of germs and avoid spreading germs to those around you.

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Home Food Safety Tips.pdf

Food Safety can be fast and simple. Food safety is vitally essential to maintaining good health.

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