'Temperature abuse' presentation slideshows

Student Associate Training Safe Food Handling Orientation

Student Associate Training Safe Food Handling Orientation. Welcome to UNH Dining Services.

456 views • 40 slides

Keeping Food Safe

Keeping Food Safe. Chapter 2. What is a Foodborne Illness?. Foodborne illnesses are caused by agents that enter the body through the ingestion of food. Two or more people get the same illness after eating the same food No long-term health threat to average person

751 views • 31 slides

Handling of Fish After Unloading

Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka. National Aquatic Resources Research and Development Agency (NARA) Sri Lanka. United Nations University Fisheries Training Programme (UNU-FTP) Iceland. Icelandic International Development Agency (ICEIDA) Iceland.

802 views • 29 slides

Seafood

Seafood. Chapter 27. Shrimp Tuna Salmon Pollock Tilapia. Catfish Crab Cod Clams Scallops. Most Popular Fish. Consumption Trends. USDA Per Capita Annual Disappearance Data 16 pounds Fish and Shellfish 62 pounds Beef 60 pounds Chicken 47 pound Pork. Composition and Nutritive Value.

890 views • 21 slides

The Flow of Food: An Introduction

261 views • 15 slides