'Food prep' presentation slideshows

EO 005.04

EO 005.04. Inspect Food Service Facilities: Construction and Design. TP 10. References. Food Safety Code of Practice, 2007 CFAO 34-13 Hygiene and sanitation-Food Handling and Food Services. Construction.

679 views • 45 slides

Kitchen Brigade

800 views • 39 slides

Lesson One: Well Balanced

452 views • 35 slides

University of Louisiana at Monroe 702 Cole Avenue Monroe, LA 71203 318-342-1913 ulm/cdc

420 views • 31 slides

Chapter 10 Sanitary Facilities and Equipment

Chapter 10 Sanitary Facilities and Equipment. Key Terms. Coving NSF International UL Backflow Air Gap Potable Water. Test Your Food Safety Knowledge. A hose attached to a utility-sink faucet & left sitting in a bucket of dirty could contaminate the water supply. -True

622 views • 30 slides

WASHINGTON FOOD COALITION 2014 FOOD SAFETY

375 views • 27 slides

The Emergence of the First Global Age

The Emergence of the First Global Age. 1450-1770. Look at the following images and try to figure out the theme. CHANGE. Change. Major concept for the next 6 weeks Change creates struggles and achievements that led to expansion and globalization.

475 views • 25 slides

Applying the Stages of Change Theory to Promote Weight Loss

Applying the Stages of Change Theory to Promote Weight Loss. William Nixon Cleveland State University. What is the Stages of Change Theory?. Assesses an individuals readiness to participate in a new healthier behavior First theory to consider readiness 1

390 views • 20 slides

High Growth Occupations

285 views • 20 slides

Biotechnology

279 views • 15 slides

HOSA

330 views • 14 slides

CTE INTRO!

CTE INTRO!. By: Alayna E. and Travis I. What is C.T.E all about?. C.T.E is a very fun class all about the different careers and how to succeed!. There is a Career for Everyone!!!!. This class will teach you about what it takes to be great and succeed in your future career.

188 views • 9 slides

Foods Lab Sanitation

Foods Lab Sanitation. handwashing. way to stay well. Handwashing Continued. Use soap! Scrub! Use hot water! Wash often! Use a clean towel to dry! Hand sanitizer is so-so. Why do we wash our hands?. http://media2.foxnews.com/112008/worm_tumor_700.wmv. Lab procedures.

219 views • 9 slides

Catch Up, Ltd

212 views • 9 slides

FOOD PREP & SERVICE COUNTERS

FOOD PREP & SERVICE COUNTERS. CEILING TILE & GRID CLEANING. LIGHTS LENS COVERS, WALLS, AIR DIFFUSERS. PROBLEM! RUSTY GRID SYSTEMS. SOLUTION CEILING ARMOR. RUSTY GRID SYSTEMS.

197 views • 7 slides

Brewed Awakening

127 views • 4 slides

REGULATION CHANGES FOR FOOD VENDORS

2014. REGULATION CHANGES FOR FOOD VENDORS. Hand wash stations must now have a basin, drain and a closed container for waste water. No more open catch buckets. Commissaries must be within 30 miles or 30 minutes of events lasting more that 1 day.

81 views • 1 slides

General outline

Food Prep and rest areas, search and rescue workers section. 4 hour shifts. Daycare ran by community volunteers with 2 Guards away from trans/aid areas away from morgue. Restroom area away from food area . Toilets may need to be setup outside depending on plumbing. General outline.

107 views • 1 slides

REGULATION CHANGES FOR FOOD VENDORS

2014. REGULATION CHANGES FOR FOOD VENDORS. Hand wash stations must now have a basin, drain and a closed container for waste water. No more open catch buckets. Commissaries must be within 30 miles or 30 minutes of events lasting more that 1 day.

89 views • 1 slides

Abstract. Background. Simplified analytic model. Individual: Gender Age Race-ethnicity Education. Outcome: Time in food prep. Family: Child present HH size Partner present HH income. Employment: Status (yes/no) Hours.

100 views • 1 slides