'Temperature danger' presentation slideshows

Food Safety For Food Co-ops

Food Safety For Food Co-ops. Cindy Brison, MS, RD UNL Extension in Douglas and Sarpy Counties. Reviewed By:. George Hanssen, Food Division Administrator for The Nebraska Department of Agriculture

1.35k views • 80 slides

Jeopardy

795 views • 56 slides

Savvy About Food Safety

Savvy About Food Safety. Food safety concerns continue to grow. Centers for Disease Control and Prevention report that on an annual basis:. 325,000 food-borne illnesses 75,000 hospitalizations 5,000 deaths. Click here for next slide. Prevention and Education are Vital . Some key concepts.

400 views • 20 slides

Chapter 6 Stocks, Sauces, and Soups

Chapter 6 Stocks, Sauces, and Soups. The Essential Parts of Stock. There are four essential parts to all stocks: A major flavoring ingredient A liquid, most often water Mirepoix Aromatics

835 views • 14 slides

Foodborne illness

312 views • 8 slides

Cooling and Reheating Foods

Cooling and Reheating Foods . By: Jaleah, Evelyn, Vicente, Katherine, Megan, and Ana . COOLING FOOD. Pathogens grow well in the temperature danger zone. They grow much faster at temperatures between 125?F and 70?F. Food must pass through this temperatures range quickly to reduce this growth.

124 views • 4 slides