'Shell eggs' presentation slideshows

General Preparation Practices

General Preparation Practices. When prepping food: Make sure workstations, cutting boards, and utensils are clean and sanitized Only remove as much food from the cooler as you can prep in a short period of time This limits time-temperature abuse

1.55k views • 145 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.

961 views • 76 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.

824 views • 72 slides

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

625 views • 59 slides

The Past, Present and Future of Salmonella Control in Poultry:

The Past, Present and Future of Salmonella Control in Poultry:. The Example of Salmonella enteritidis Prepared by Richard K. Gast United States Department of Agriculture Agricultural Research Service Southeast Poultry Research Laboratory Athens, Georgia. Modified and presented by.

619 views • 55 slides

PAC Plenary SQF, BRC, GlobalGAP Food Product Schemes

590 views • 40 slides

Economic Perspective for the EU egg Industry

Economic Perspective for the EU egg Industry. Peter van Horne LEI Wageningen UR Indianapolis, April 2014. LEI research Institute. Agricultural Economics Research Institute (LEI) Independent Research Institute in the Netherlands Part of Wageningen University and Research Centre

560 views • 39 slides

Safe Food Handling for Volunteers

Safe Food Handling for Volunteers. Ronald McDonald House Charities of Greater Cincinnati 350 Erkenbrecher Avenue, Cincinnati, OH 45229 ? 513-636-7642 ? RMHCincinnati.org. We appreciate your support.

519 views • 32 slides

The Flow of Food: Preparation

365 views • 30 slides

Grading Individual Shell Eggs Practice #7 Poultry CDE Practice

Next. Grading Individual Shell Eggs Practice #7 Poultry CDE Practice. By: Tiffany Prather, Dr. Frank Flanders, and Jennie Simpson Georgia Agricultural Education Curriculum Office Georgia Department of Education March 2003. Next. Previous. Grading Individual Shell Eggs

250 views • 24 slides

Grading Individual Shell Eggs Practice #7 Poultry CDE Practice

Next. Grading Individual Shell Eggs Practice #7 Poultry CDE Practice. By: Tiffany Prather, Dr. Frank Flanders, and Jennie Simpson Georgia Agricultural Education Curriculum Office Georgia Department of Education March 2003. Next. Previous. Grading Individual Shell Eggs

249 views • 24 slides

Food Safety Review

520 views • 20 slides

The Regulatory Environment for Food Processing in Saskatchewan

The Regulatory Environment for Food Processing in Saskatchewan. Saskatchewan Food Summit March, 2011. Chris Smith, Food Safety Specialist. History of Food Production Laws. Egyptian scrolls - labeling Ancient Athens - beer and wines inspected Romans - control against fraud and bad produce

355 views • 17 slides

Pasteurized shell eggs: The next step in food safety

James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association. Pasteurized shell eggs: The next step in food safety. Salmonella.

619 views • 15 slides

Pasteurized shell eggs: The next step in food safety

James Marx, PhD student Walden University PUBH 8165-2 Dr. Howard Rubin Fall 2010 Presentation for the American Health Care Association. Pasteurized shell eggs: The next step in food safety. Salmonella.

155 views • 15 slides

Poultry Evaluation

Poultry Evaluation. Group 2: Carin Cason, Jamie Daniels, Britni Engelmohr , Lindsey Franklin, Krista Gleghorn , Sara Kirby. Purpose.

310 views • 14 slides

Grading Shell Eggs

Grading Shell Eggs. Created By: Jerry Taylor Agriculture Education Teacher, Madison County High School Georgia Agricultural Education Curriculum Office July 2003. Why Grade Shell Eggs?. It sets a desired uniform measure of quality. ???. A B. Dirty. What are the Grades of shell eggs?.

181 views • 6 slides

211 views • 4 slides