'High risk foods' presentation slideshows

PREPARE AND STORE FOODS

D1.HCC.CL2.11. PREPARE AND STORE FOODS. Prepare and store foods. Identify and collect food items required for preparations. 5. 1. This Unit comprises seven elements :. Prepare dairy and eggs. 6. 2. Prepare dry goods. 7. 3. Prepare fruit and vegetables. 4.

815 views • 51 slides

PREPARE AND STORE FOODS

D1.HCC.CL2.11. PREPARE AND STORE FOODS. Prepare and store foods. Identify and collect food items required for preparations. 5. 1. This Unit comprises seven elements :. Prepare dairy and eggs. 6. 2. Prepare dry goods. 7. 3. Prepare fruit and vegetables. 4.

721 views • 47 slides

Food Technology GCSE Revision 2014

654 views • 38 slides

2005 Dietary Guideline for American

2005 Dietary Guideline for American. Pam Sigler Extension Associate for Family and Consumer Science University of Kentucky Presented to Kentucky Nutrition Programs Assistant Training, April 2005. History.

678 views • 36 slides

Current Issues in Food Sanitation

Current Issues in Food Sanitation. Presented to University Safety Council April 18, 2007 Curt Speaker, EHS. Foodborne Illness. Results from eating food contaminated with bacteria (or their toxins) or other disease-causing organisms such as parasites or viruses.

536 views • 31 slides

Current Approach to FSMA Section 204: Designating High-Risk Foods for Tracing

Current Approach to FSMA Section 204: Designating High-Risk Foods for Tracing. Yuhuan Chen, Sherri Dennis, and Sherri McGarry Food and Drug Administration. Outline. FSMA section 204 requirements for High-Risk Foods designation specific to Product Tracing

463 views • 31 slides

Food Safety

Food Safety. Gary Kennedy. Agenda. Background Why the sudden interest in food safety? Food poisoning Conditions favouring microbial growth High risk foods Current Australian and NSW legislation HACCP Support programs. Background. Cost of Food Borne Illness

867 views • 26 slides

Food poisoning

DRAFT ONLY. Food poisoning. Extension/Foundation. Learning objectives. To recognise the seriousness of food poisoning. To identify high risk foods To identify people at risk of food poisoning. To identify factors affecting food poisoning.

1.62k views • 23 slides

Support Programs

Support Programs . Support Programs. Support programs are the general food safety and hygiene requirements which all food businesses must follow.

431 views • 22 slides

HYGIENE RULES! ok

443 views • 20 slides

Part 3 Monitoring

Part 3 Monitoring. Content. What is monitoring and where does it fit into Listeria control? Setting up a monitoring programme Which Listeria? What is in a programme? The laboratory Record keeping Responding to finding Listeria Review of monitoring programmes. What is monitoring?.

166 views • 14 slides

Safe storage of food

366 views • 12 slides

Genevieve McWilliams Senior Environmental Health Officer Derry City Council Tel : 028 71365151 Email: FHRS @derrycity.g

Food safety requirements in pre-school facilities. Genevieve McWilliams Senior Environmental Health Officer Derry City Council Tel : 028 71365151 Email: FHRS @derrycity.gov.uk. The risk. Vulnerable group under age 5 Spread of infections . Training .

399 views • 12 slides

Food Certification Industry was valued at USD 9 Billion in the year 2018. This Industry is further estimated to grow at

Global The North America region holds the highest Industry share in 2018 and the Asia Pacific is considered as the fastest growing Industry in the forecasted period. At a country level, US, China are projected to grow strongly in the coming years due to increasing density of population and funding through Research and Development.

85 views • 8 slides

Nanotechnology

221 views • 2 slides