'Safe food handling practices' presentation slideshows

Introduction to Infection Control

Introduction to Infection Control. Marian McDonald, RN, MSN, CIC Infection Control at YOUR Service Consulting. Welcome!. This talk is an introductory overview. It is OK to be a beginner. You do NOT need to know everything to start.

1.05k views • 72 slides

1.01k views • 64 slides

1.01k views • 64 slides

724 views • 54 slides

What is Foodborne Illness ?

2.75k views • 45 slides

Care of Women with HIV Living in Limited-Resource Settings HIV and Nutrition: Care and Support

Care of Women with HIV Living in Limited-Resource Settings HIV and Nutrition: Care and Support. Dorcas Lwanga, MSc, RD Nutrition Advisor Academy for Educational Development. Objectives. Review goals and components of nutrition care and support

480 views • 26 slides

Campylobacter jejuni

1.41k views • 24 slides

Special Dietary Needs in Child Nutrition Programs Lesson 3: Managing Food Allergies

Special Dietary Needs in Child Nutrition Programs Lesson 3: Managing Food Allergies. Summarize key components regarding food allergies. Explain ways food service personnel can prevent exposing children with allergies to the allergen. Learning Objectives. Food Allergies. Definition Symptoms

616 views • 23 slides

Warm-Up

Warm-Up. What types of information found on food labels can assist you in choosing healthy food?. Guidelines For Healthful Eating. Lesson 23. Objectives. Evaluate the concepts of balance, variety and moderation using the Food Guide Pyramid and dietary guidelines

329 views • 18 slides

Chapter 12: Supervising Sanitation and Safety

248 views • 13 slides

Individual Evaluation

Individual Evaluation. Task 2 - Food for kids in care. When you have completed the task you do an evaluation where you evaluate. the decisions you made in your action plan, your own performance in the practical application, the processes involved in the practical application, and

281 views • 11 slides

Individual Evaluation

247 views • 11 slides

Food Safety and Storage

Food Safety and Storage. Chapter #1. Explain the relationship between microorganisms and foodborne illness. Demonstrate practices that promote kitchen cleanliness. Distinguish safe from unsafe food handling practices. Explain storage principles that affect food safety.

488 views • 10 slides