'Raw seed sprouts' presentation slideshows

Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity

Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped food to the cooler, or cook it as quickly as possible. Additives

626 views • 59 slides

Philadelphia Dept of Public Health- Environmental Health Services

Philadelphia Dept of Public Health- Environmental Health Services. Risk Based Food Inspections, Standardization, Foodborne Illness, & Keeping Deli Slicers Safe George Van Note, Program Manager of Food Protection. Environmental Health Services (EHS). Office of Food Protection

617 views • 46 slides

DVD

672 views • 40 slides

General Preparation Practices

General Preparation Practices. Objectives: Prevent cross-contamination and time-temperature abuse Thaw food correctly Cook food to a minimum internal temperature Cool and reheat food to the correct temperature in the correct amount of time. 6-2. General Preparation Practices.

469 views • 36 slides

Potentially Hazardous Food: The Evolving Definition of Temperature Control for Safety

1.9k views • 31 slides

Black Hawk County Health Department

Black Hawk County Health Department. Presents A Short Course In Food Safety *adapted from the Iowa Department of Inspections and Appeals training materials. Food Safety Begins With You !. Follow these tips!! Keep hair restrained. Do not eat drink or smoke while at work. Be healthy.

472 views • 27 slides

General Preparation Practices

General Preparation Practices. Food and color additives : Only use additives approved by your local regulatory authority NEVER use more additives than are allowed by law NEVER use additives to alter the appearance of food

285 views • 20 slides

General Preparation Practices

General Preparation Practices. Food and color additives : Only use additives approved by your local regulatory authority NEVER use more additives than are allowed by law NEVER use additives to alter the appearance of food

318 views • 20 slides

Serve Safe Food Safety

Serve Safe Food Safety. May 2006. Food Safety. Important to prevent food borne illnesses Food borne illness caused by bacterial growth on food usually on potentially hazardous foods Children, elderly, pregnant women, and those with compromised immune systems are most vulnerable to illness.

620 views • 16 slides

SERVSAFE/Chapter 7

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SERVSAFE/Chapter 7

720 views • 15 slides

FOOD SAFETY

FOOD SAFETY. Cross-contamination : letting micro-organisms from one food get into another. Example 1 : cutting meat on a cutting board, then cutting vegetables on the same board without washing it first.

773 views • 12 slides