'Potentially hazardous foods' diaporamas de présentation

Food Safety and toxicology

Food Safety and toxicology. Aims. To explain the causes and effects of food poisoning and its relevance to food safety. Basically, food is a mixture of chemicals. Usually, food components are distinguished in four categories: 1.nutrients, 2. toxins of natural origin, 3. contaminants,

1.83k views • 115 slides

Intro to Food Safety on the Go

Intro to Food Safety on the Go. Linda Netterville, MA, RD, LD. Overview. Background. Foodborne Illness. Caused by eating a food that is contaminated by: Bacteria Salmonella Campylobacter E. coli O157:H7 Listeria Clostridium perfringens Staphyloccus aureus Viruses Norovirus

571 views • 57 slides

Food Safety at the Foodstand

Food Safety at the Foodstand. Denise Sullivan, MS, CWP Extension Agent-Family and Consumer Sciences K-State Research & Extension-Leavenworth County. Kids Keeping Food Stands Safe. Module designed by Bridget Curley, Former Program Assistant,

525 views • 52 slides

What is Foodborne Illness ?

2.75k views • 45 slides

Food Safety 101: Cleaning, Sanitation, Equipment Use and Care

569 views • 40 slides

Safe Food Handling for Volunteers

Safe Food Handling for Volunteers. Ronald McDonald House Charities of Greater Cincinnati 350 Erkenbrecher Avenue, Cincinnati, OH 45229 ? 513-636-7642 ? RMHCincinnati.org. We appreciate your support.

554 views • 32 slides

Food Safety

526 views • 28 slides

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

3.34k views • 22 slides

Nutrition Services Update

Nutrition Services Update. Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006. Program Statistics To Date. Average number of meals served daily: 42,225 lunches & 15,000 breakfasts Percentage of Free Meals: 61.34%

272 views • 20 slides

Welcome to

Welcome to. HACCP & FOOD RECALLS New Director Training Presented by: Connie Harlow DTR. Objectives. Gain knowledge about Standard Operating Procedures Understand how Record Keeping Supports your HACCP/Food Safety Program Developing a HACCP Plan Responding to a Food Recall.

397 views • 20 slides

Nutrition Services Update

Nutrition Services Update. Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006. Program Statistics To Date. Average number of meals served daily: 42,225 lunches & 15,000 breakfasts Percentage of Free Meals: 61.34%

314 views • 20 slides

Food Safety for Child Nutrition Programs

Food Safety for Child Nutrition Programs. Department of Nutrition University of California, Davis. Food Safety for Child Nutrition Programs. Lesson 1: Identifying Child Nutrition Food Safety Issues. Purpose. Safeguard health of children

279 views • 0 slides