'Potentially hazardous' presentation slideshows

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

CPT Joseph Hout, Assistant Professor, MSPH, REHS Winter, 2008

CPT Joseph Hout, Assistant Professor, MSPH, REHS Winter, 2008. FOOD PROTECTION. Learning Objectives. Be familiar with definitions used in class Know various foodborne allergens, bacteria, viruses, parasites, and toxins as well as the illnesses they are associated with

1.17k views • 101 slides

1.04k views • 91 slides

200

839 views • 51 slides

Lockout/Tagout

Lockout/Tagout. MODULE 20. 1910.147(a)(1) Scope. Covers servicing and maintenance of machines and equipment in which Unexpected energization or start up or Release of stored energy could cause Injury to employees Normal operation is covered in 1910 Subpart O.

761 views • 50 slides

Food Safety and Licensing For Small Food Processors & Farm Market Vendors Jean Finger

554 views • 36 slides

HACCP

HACCP. Keeping Food Safe in the Workplace. What does HACCP stand for?. H - Hazard A - Analysis C - Critical C - Control P - Points. What is it?. HACCP is a structured system that is put into place to stop or prevent potential problems before they happen

5.43k views • 36 slides

Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. Two or more people get the same illness after eating the same food No long-term health threat to average person

750 views • 31 slides

CONTROL OF HAZARDOUS ENERGIES (LOCKOUT / TAGOUT)

CONTROL OF HAZARDOUS ENERGIES (LOCKOUT / TAGOUT). CONTENTS. What is hazardous energy? Purpose for controlling hazardous energies. 5 types of hazardous energies. Types and associated risks. Procedure for controlling hazardous energies. requirements for hazardous energy equipment

476 views • 21 slides

The Flow of Food: Service

925 views • 19 slides

Food Safety, Food Recovery

481 views • 18 slides

Unsafe Environmental Factors

802 views • 17 slides

Control of Nonconforming Product

Control of Nonconforming Product. Basic Level Requirements for Food Manufacture. The organisation shall ensure that any product, which does not conform to requirements, is clearly identified and controlled to prevent unintended use or delivery. Presentation Outline. Definitions

1.06k views • 14 slides

Providing Safe Food

Providing Safe Food. Apply Your Knowledge: Test Your Food Safety Knowledge. True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food True or False: Potentially hazardous food is usually moist

481 views • 12 slides

Food Borne Illness

317 views • 12 slides

TOSNAC Presentation to Restoration Advisory Board August 27, 1998

Selenium-Accumulating Wildflowers in South Dakota; Evaluating Health Risks from Naturally-Occurring Uranium at the Former Badlands Bombing Range by Dr. Mike Lambert. TOSNAC Presentation to Restoration Advisory Board August 27, 1998. Selenium.

147 views • 8 slides

Food Safety Award of Excellence

244 views • 7 slides

Toxic Substances Control Act of 1976 (TSCA) -Ryan Gerard

Toxic Substances Control Act of 1976 (TSCA) -Ryan Gerard. Passed by congress to regulate the introduction of new or already existing chemicals. Companies who want to use new chemicals must check with the EPA who inspects for safety of new chemical.

385 views • 2 slides

zz Faf Fairport Foundation 5K Race to B Benefit Potter Park Veterans Memorial

zz Faf Fairport Foundation 5K Race to B Benefit Potter Park Veterans Memorial .

124 views • 1 slides

Sun

92 views • 1 slides