Presentation Summary : Title: Sanitation and Safe Food Handling Author: phosemann Last modified by: phoseman Created Date: 9/13/2004 5:44:28 AM Document presentation format
Source : https://cnp.alsde.edu/nslp/Presentations/Sanitation%20and%20Safe%20Food%20Handling.ppt
Presentation Summary : The Safe Food Handler * The requirement for fingernails to be trimmed, filed, and maintained is designed to address both the cleanability of areas beneath the ...
Source : http://www.foodsafetysite.com/resources/ppt/EnglishServSafe/English56-79.ppt
Presentation Summary : FOOD TRANSPORTATION/ STORAGE/PREPARATION/DISPLAY Extra food handling and cooking utensils must be kept on hand.
Source : http://bfa.sdsu.edu/ehs/pdf/DeptFoodSafe.ppt
Presentation Summary : TO FOOD HYGIENE ... handling rubbish and especially after HANDLING chemicals. Every time a food handler enters a KITCHEN or food room they must ALWAYS wash their HANDS.
Source : http://www.foodandbeveragetrainer.com/upload/Basic%20Introduction%20to%20Food%20Hygiene..ppt
Presentation Summary : Slide 28 Temperature Danger Zone for Food Handling Slide 30 Safe Cooking Temperatures Benefits and Risks of Pesticides Reducing the Need for Pesticides ...
Source : http://drbaum.files.wordpress.com/2011/04/ch17_food-safety.ppt
Presentation Summary : Labeling of FSIS-Regulated Foods Required Information on a Label (9 CFR 317.2/381 Subpart N) Up to 8 required features Product name Inspection legend and est. number ...
Source : http://www.fsis.usda.gov/wps/wcm/connect/e308fa29-1297-4bef-b21e-8dfc1b32c1ef/Label101.PPT?MOD=AJPERES
Presentation Summary : How those pathogens contaminate food can vary based on the organism, its reservoir, food handling/processing, and cross-contamination prior to serving.
Source : http://www.cfsph.iastate.edu/DiseaseInfo/ppt/FoodSafety.ppt
Presentation Summary : Chapter 4 – Safe Food Handling 4.1 Receiving, Storage and FIFO (cont’d) Storage Requirements Food establishments that prepare and hold RTE refrigerated PHF ...
Source : https://www.foodsafetyadmin.com/readthis/fsc-lesson4.ppt
Presentation Summary : Communicable Diseases Access to all food handling areas should be limited to only those persons necessary for the prep and service of the meal.
Source : http://www.floridahealth.gov/chdManatee/Pdf/FoodOnlineTraining.pps
Presentation Summary : Safe Food Handling Leftovers Click on the red arrow to go forward What is a Leftover? A leftover is any food that was prepared for a meal but was not served to a ...
Source : http://www.pps.k12.or.us/files/nutrition/safefoodhandling.pps
Presentation Summary : University of Missouri Extension April 2009 Safe food handling is critical both to demonstrate the safe preparation of food and to assure that the food you will be ...
Source : http://extension.missouri.edu/fnep/itv/4-09FoodDemos.ppt
Presentation Summary : How do germs spread? Germs An ... After touching body parts-nose, hair, face, etc Before preparing food and after handling raw food products After handling ...
Source : http://www.dhhr.wv.gov/oeps/disease/Training/Documents/Germs%20Jan%202011.ppt
Presentation Summary : Food Safety for Seniors: Background information _____ County Cooperative Extension Service In the good old days… Food produced close to home Ate food in season In ...
Source : http://www.fcs.okstate.edu/supportfiles/food/documents/Food%20Safety%20for%20Seniors%20background%20slides.ppt
Presentation Summary : Food Service – Cash Handling Is all your money going where you want it to go? Charles E. Linderman, PRSBA Director of Business Affairs Great Valley School District ...
Source : http://pasboerc.org/NewSFUploads/2035MW0215.ppt
Presentation Summary : FOOD SAFETY FOR VOLUNTEER FOOD HANDLERS 2113 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas
Source : http://www.uark.edu/ua/foodedu/Modules_of_Instruction/VOLUNTEER%20FOOD%20HANDLERS2.pps
Presentation Summary : Food Safety Plan * Food Safety Plan * Active Managerial Control A comprehensive food safety system. The manager is responsible for monitoring safe food handling ...
Source : http://www.foodsafetysite.com/resources/ppt/EnglishServSafe/English227-240.ppt
Presentation Summary : Title: Personal hygiene and food handling Author: mariana Last modified by: mariana Created Date: 4/16/2009 6:51:10 AM Document presentation format
Source : http://xa.yimg.com/kq/groups/23409893/2012092670/name/Personal+hygiene.ppt
Presentation Summary : Chapter 20: Food Safety and Storage Read the objectives at the beginning of the chapter. Define the terms: bioterrorism—intentional use of biological agents ...
Source : http://www.quia.com/files/quia/users/lwkelly/Chapter-20-Handling-Food-Safely
Presentation Summary : Employee ‘practices’ to prevent cross-contamination; Separation of raw and ready-to ... Food handling or processing areas and equipment adequately ...
Source : http://seafood.oregonstate.edu/.pdf%20Links/SCP-Course-PowerPoint-Slides-Chapter-3.ppt
Presentation Summary : ELC Food Unit 4 Food Handling, Preparation and Storage Work by : List of Tasks 1 draw a diagram which shows the temperatures at which food is at risk from spoilage; 2 ...
Source : http://vivienneclark.files.wordpress.com/2010/01/elc-food-unit-4.ppt
Presentation Summary : FOOD TRANSPORTATION/ STORAGE/PREPARATION/DISPLAY FOOD TRANSPORTATION/ STORAGE/PREPARATION/DISPLAY Extra food handling and cooking utensils must be kept on hand.
Source : http://bfa.sdsu.edu/ehs/pdf/StudOrgFoodSafe.ppt
Presentation Summary : WRITING SOPs (Standard Operating Procedures) for a Food Safety Program based on HACCP Principles KY Dept of Education School & Community Nutrition
Source : http://education.ky.gov/federal/SCN/Documents/Writing%20SOP%27s%20for%20a%20Food%20Safety%20Program%20Based%20on%20HACCP%20Principles.ppt