'Food handlers' presentation slideshows

Challenges to Food Safety

Challenges to Food Safety. A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when: Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities

1.72k views • 141 slides

Psychiatric Aspects of Non-HIV Infectious Diseases

Psychiatric Aspects of Non-HIV Infectious Diseases. Robert K. Schneider, MD Michael J. Robinson, MD James L. Levenson, MD. Why Now?. Global Society Increased Travel Increased Immigration/Emigration Broader Medical Management HIV Malignancies Transplantation People living longer.

876 views • 67 slides

The Safe Food Handler

The Safe Food Handler. Objectives: Avoiding personal behaviors that can contaminate food Washing and caring for hands Dressing for work and handling work clothes Limiting where staff can eat, drink, smoke, and chew gum or tobacco

1.07k views • 66 slides

The Safe Food Handler

The Safe Food Handler. Objectives: Avoiding personal behaviors that can contaminate food Washing and caring for hands Dressing for work and handling work clothes Limiting where staff can eat, drink, smoke, and chew gum or tobacco

1.36k views • 66 slides

Food Borne Illness

Food Borne Illness. Letha Quashie PHD Public Health Walden University PUBH 8165- 10 Instructor: Dr. Howard Rubin Spring, 2011. Foodborne Illness. Purpose

593 views • 29 slides

Alan Tart Retail Food Program Specialist FDA/ORA/Office of Partnerships

537 views • 28 slides

Foodborne and Waterborne Infections

Foodborne and Waterborne Infections. CLS 212: Medical Microbiology. Types of Foodborne Illness. 1- Infection eating food contaminated with pathogens. 2- Intoxication eating food contaminated with the toxins formed by bacteria.

571 views • 27 slides

The new Italian guidelines for the use of hepatitis A vaccine

The new Italian guidelines for the use of hepatitis A vaccine. Elisabetta Franco Dept. of Public Health University of Rome Tor Vergata - Italy. Consequences of the change in epidemiology (improved socio-economic/hygiene conditions). Exposure in early life. Proportion of susceptibles

374 views • 26 slides

Current and Emerging Issues Relevant to Food Safety Communicators:

386 views • 26 slides

Prevention of Norovirus: Proper Food Handling is the Key to Success

Taryra Owens MPH Student: Walden University Presentation for Health Service Advisory Board of VBDPH, VA Food Handlers, and Consumers. Prevention of Norovirus: Proper Food Handling is the Key to Success. Objectives. Origin of Norovirus Potential Contaminated Foods w/Norovirus

402 views • 25 slides

Designing effective food safety messages

399 views • 25 slides

International Trade Awareness Campaign

440 views • 23 slides

HEPATITIS A

437 views • 19 slides

SELECT COMMITTEE ON APPROPRIATIONS 11 August 2010

Department Of Education. SELECT COMMITTEE ON APPROPRIATIONS 11 August 2010. Content. Name of Grant Objective of the Grant First Quarter Non Financial Report Monitoring and Evaluation 2010/11 Budget vs. Expenditure Key Challenges Plans To Address The Challenges Recommendations. 2.

298 views • 19 slides

458 views • 17 slides

499 views • 17 slides

Foodborne Illness

Foodborne Illness. Jennifer Kitchen November 12, 2013. Foodborne Illness. Food Poisoning! 6 Common Bacteria 3 Common Toxins Reportable Conditions Shigella symptoms and prevention Listeria symptoms and prevention Food Safety The Right Way to Wash Your Hands!. Food Poisoning! .

381 views • 15 slides

Wipe Out

Wipe Out. By Ben, Gilmar, Joey, Gary, Andres. The Consumer. Gary. The Problems.

262 views • 15 slides

Beyond Enforcement Changing Food Retailer Habits and Thinking

Beyond Enforcement Changing Food Retailer Habits and Thinking. Environmental Public Health Leadership Institute Fellow Joseph M. Malinowski, BS, REHS Consumer Protection Program Coordinator Environmental Health Division. Focusing Questions.

272 views • 11 slides

Businessman

Businessman. By Ben Kass. Businessman Slide. Bacteria is good because It helps turn milk into yogurt, cheese, and other dairy products Bacteria is bad because It can contaminate food Ways Bacteria can contaminate products

209 views • 2 slides