HACCP in Your School. Child Nutrition Employees Revised April 2013.
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Solving the Survey Puzzle for F371. Sara Gosnell, RD, CD. Objectives. Describe the relationship between the regulation and the interpretive guidance Describe how to use the investigative protocol Describe and apply components of the investigative protocol
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Introduction to Food Microbiology and Surveillance for Foodborne Illness. Kali Kniel, Ph.D. Associate Professor, Microbial Food Safety Department of Animal and Food Sciences. Foodborne illness (FBI).
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Practice Quiz. Microbes, Food Spoilage, and Food Preservation. Directions. Click anywhere on the screen or hit the down arrow to move to the next slide. Write each answer on a piece of paper to test yourself. Count the number correct.
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Food Safety. Chapter 19. Foodborne Illness. Foodborne Infections and Food Intoxications Foodborne Infections Eating foods contaminated with infectious microbes Two of the most common pathogens are Campylobacter jejuni and Salmonella . Food Intoxications
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Epi-Ready. Environmental Investigation. Module 7. Module Objectives. By the end of this module, participants will be able to evaluate the environmental approaches used in an effective foodborne outbreak response.
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Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers. New England Extension Food Safety Partnership. Project funded by USDA CSREES - Agency Number-005111109723, Project Number 2000-05389. Micro Talk. GAP: Micro 101.
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Prepare, store, and preserve foods safely to maximize nutrition and enjoyment and prevent foodborne illness. Content Vocabulary. Academic Vocabulary. contaminant foodborne illness microorganism toxin spore food safety sanitation personal hygiene. tolerate reserve. 20-second scrub
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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH. Charlene Wolf-Hall and William Nganje. Chapter 12: Cost of Microbial Foodborne Outbreaks to Society. Key Questions. What are the categories of food safety costs to society?
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Food Safety: A Winnable Battle. U.S. Department of Health and Human Services. Centers for Disease Control and Prevention. Foodborne illness in the U.S. Each year, an estimated 1 in 6 Americans gets sick and 3,000 die of foodborne illness
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ENPH 110 Introduction to Environmental Health Session 14: Food Quality. http:// www.youtube.com / watch?v =inA-36YRV0Y. Objectives. By the end of class you should be able to: Describe foodborne illness trends in the U.S. Explain how outbreaks are investigated and reported
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1.02 Foods II. Which item is a potential physical contaminant?. Jewelry. What symptom can indicate a customer is having an allergic reaction?. Wheezing or shortness of breath. What should a server do when taking a food order from customers who have concerns about food allergies?.
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FOODBORNE ILLNESS. Created by Tamra Rauzi For - Food I & II or ProStart/Culinary Arts. What are Food Borne Illness. Where do they come from How can they be prevented What are they types of Illnesses What are the symptoms What are the foods involved What is the temperature danger zone
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Food Safety 101. UCOP November 2011 Safety Meeting. Foodborne Illness. Flu-like symptoms: Nausea Vomiting Diarrhea Fever. Caused by Bacteria or other pathogens in food. Wash Those Hands!. Soap and Warm Water Rub for 15-20 Secs .
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Kandice Lockwood Lesson Plans. March 18-22. Strand: Clothing and Textile (FACS 1) Standard 1. Evaluate fiber and textile materials 1. Select appropriate terminology for identifying, comparing and analyzing the most common generic textile fibers
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