'Proper food handling' presentation slideshows

655 views • 48 slides

Safety and Sanitation

Safety and Sanitation. What you need to know to be safe in the FACS classroom. Objectives. Define safety rule Identify general safety guidelines List 6 ways to prevent kitchen accidents Explain the importance of cleanliness in the kitchen Describe safe food practices

803 views • 35 slides

2.33k views • 32 slides

Chapter 22 - Pathogens

Chapter 22 - Pathogens. Objectives Be able to describe the difference between a frank and opportunistic pathogen Be able to list the five modes of transmission of pathogens

495 views • 29 slides

Food Safety

Food Safety. Just FACS. What is a foodborne illness?. Sickness caused by eating food that contains a harmful substance. At Risk. EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others: Children Pregnant women Seniors

448 views • 11 slides

Human Risks

Human Risks. Trevor Mack, Jake Doiron , Alex (Agent) Polant. Human Risks. Human Risks-Risks caused by human mistakes or dishonesty, or other risks that can be controlled by humans. Employee Risks.

435 views • 6 slides