'Fat tom' presentation slideshows

Providing Safe Food

Providing Safe Food. Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. 1-2. Challenges to Food Safety.

1.04k views • 73 slides

Chapter 2 Keeping Food Safe

Chapter 2 Keeping Food Safe. Objectives. Know what is a foodborne illness outbreak Know what are the costs associated with a foodborne -illness outbreak Know who is at high risk for contracting foodborne illness Know what FAT TOM is Know what are the characteristics of TCS food

721 views • 58 slides

DVD

468 views • 33 slides

Food Safety

Food Safety. How to stay alive in Culinary Arts. Contamination. What is contamination? When a food contains an unwanted substance or organism. Unfit to be eaten. What causes contamination of food? Toxins microorganisms See chart p. 167. Microorganisms.

572 views • 24 slides

MICROORGANISMS

1.33k views • 23 slides

Safety & Sanitation

607 views • 21 slides

HACCP (pronounced hassip)

H AZARD A NALYSIS and C RITICAL C ONTROL P OINT. HACCP (pronounced hassip). HACCP involves seven principles. 1. ANALYZE HAZARDS. The first principle is about understanding the operation and determining what food safety hazards are likely to occur.

361 views • 14 slides