Testing and Certification Related Programmes offered by IVE Applied Science. Vocational Training Council. Dr Vicki L Y Fong Senior Lecturer Applied Science Discipline. Food and Nutritional Sciences. Chemistry, Analytical and Laboratory Sciences. Environmental Studies.By jallbritton
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Food Safety. Module C: Lesson 4 Grade 12 Active, Healthy Lifestyles. Causes of Food-Borne Illness. More than 250 known illnesses can be transmitted through food Food usually becomes contaminated through improper consumer handling, preparation, or storage
Food Safety. 02421- 8.1 Created by Michigan State University Cooperative Extension Service Revised by Billy Moss and Rachel Postin. GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002. What is your Food Safety I.Q.? .
Food Safety. Chapter 19. Foodborne Illness. Foodborne Infections and Food Intoxications Foodborne Infections Eating foods contaminated with infectious microbes Two of the most common pathogens are Campylobacter jejuni and Salmonella . Food Intoxications
Food Safety . Does Litigation Help?. May 6, 2008 University of Minnesota. To Put Things in Perspective. Microbial pathogens in food cause an estimated 76 million cases of human illness annually in the United States 325,000 hospitalized 5,000 deaths. Why what “WE” do is Important.
FOOD SAFETY. ERASTUS K. KANG’ETHE UNIVERSITY OF NAIROBI firstname.lastname@example.org. Food Safety. Food safety is a component of food security
FOOD SAFETY. AVOIDING FOODBORNE ILLNESS AND DELVOPING PROPER SANITATION HABITS. ASK YOURSELF. Pesticides rank as the number one hazard in the U.S. food supply. The most frequent cause of foodborne illness in homes & restaurants is improper cooling.
Provided Courtesy of RD411.com Where health care professionals go for information. Food Safety. Review Date 2/11 G-1504. Areas of Discussion. Foodborne illness Food contamination Personal hygiene Preparing, cooking, and serving foods Receiving and storing foods Cleaning and sanitizing.
Food Safety. Food additives. Additives: Substances, such as preservatives ( 防腐劑 ), emulsifiers ( 乳化劑 ), antioxidants ( 抗氧化劑 ), and stabilizers ( 穩定劑 ), are often added to a food to do the following:. Enable it to be processed more easily Preserve it longer and reduce spoilage ( 腐壞 )
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.Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate. .
Why is this a problem?. Background: In the United States, contaminated food causes approximately 1,000 reported disease outbreaks and an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually. This report summarizes 2010 surveillance data and describes trends since 1996