'Food sanitation' presentation slideshows

Jeopardy

750 views • 53 slides

Sanitation- A Tool To Mitigate Food Safety Hazards

Sanitation- A Tool To Mitigate Food Safety Hazards. Yemi Ogunrinola, Ph.D. CFSO - Vantage Foods- Canada/USA BCFPA- General Meeting Jan 23, 2013. Presentation Outline. Introduction, Definition & Historical Perspective. Specifics, Techniques & Conclusions.

593 views • 32 slides

Food hygiene

Food hygiene.

531 views • 31 slides

Brief on new Tri-service Food Code (TSFC)- P-5010, Chpt 1

Brief on new Tri-service Food Code (TSFC)- P-5010, Chpt 1. Prepared by: LT Sherry Hayes May 2013. TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP. Background. What is the Tri-service Food Code (TSFC)? A joint food sanitation and safety standard

940 views • 24 slides

Food Safety & Security

1.36k views • 24 slides

Brief on new Tri-service Food Code (TSFC)- P-5010, Chpt 1

Brief on new Tri-service Food Code (TSFC)- P-5010, Chpt 1. Prepared by: LT Sherry Hayes May 2013. TB MED 530/NAVMED P-5010-1/AFMAN 48-147_IP. Background. What is the Tri-service Food Code (TSFC)? A joint food sanitation and safety standard

252 views • 24 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION

238 views • 22 slides

Rulemaking

Rulemaking. Introduction to The Regulators. Jargon Alert. Rule, legislative rule, or regulation They all mean the same thing Has the same effect as a statute passed by the legislature Non-Legislative rule Has no legal effect, but shows what the agency thinks the law is

332 views • 19 slides

Electrolyzed Water ROX

525 views • 19 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION

230 views • 19 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION

190 views • 18 slides

Essential Question

175 views • 17 slides

1.01 Y FOOD SAFETY VS. FOOD SANITATION

1.36k views • 16 slides

Course Orientation:

307 views • 9 slides

199 views • 8 slides

1.01 T Food Sanitation

1.01 T Food Sanitation. 1.01T Food Sanitation. Kitchen Equipment. Kitchen equipment should be: Clean Properly working. Cleaning. Dishes should be washed in hot soapy water, rinsed and air dried. Dish cloths and sponges should be changed regularly. Sanitizing.

357 views • 6 slides