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 : 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 Safety Works Safe Food Handler Training for Food Workers Is Food Safety Important? YES! It protects you, your customers and your ...
Source : http://www.ext.colostate.edu/safefood/safetyworks/FoodSafetyWorks%20Presentation-12-04.ppt
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 : 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 : Food Safety Be Food Safe Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of ...
Source : http://www.drexel.edu/nutritioneducation/Website_Materials/FY2012%20Lesson%20Materials/HS/PPT/HS%20Food%20Safety%20ppt%2007%2029%202011.ppt
Presentation Summary : Food safety means keeping food safe to eat by following proper food handling and cooking practices. Four Steps to Food Safety. Clean. Separate. Cook. Chill. Clean.
Source : http://justfacs.com/wp-content/uploads/2010/09/Food-Safety.pptx
Presentation Summary : BASIC INTRODUCTION TO FOOD HYGIENE What’s Wrong? How do people get Food Poisoning? Poor Personal Hygiene The Importance of Washing your Hands Bad Food Storage Food ...
Source : http://www.foodandbeveragetrainer.com/upload/Basic%20Introduction%20to%20Food%20Hygiene..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 : 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 : Food Safety Chapter 27 What Are The Consequences of Foodborne Illness? According to the Centers for Disease Control and Prevention (CDC): 325,000 hospitalizations ...
Source : http://castle.eiu.edu/srippy/FCS1120-Lecture/notes/Food%20Safety.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 : 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 : 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 : 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 : Keeping food safe at your local farm direct markets Food safety tips for Oregon food producers Oregon Department of Agriculture, Food Safety Division
Source : http://www.oregon.gov/ODA/FSD/docs/pub_farm_mkt.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 : Food Safety When Does ... in your school HACCP program in place or Good Agricultural Practices Plan Trained in Food Safety Storage and Handling Practices Add food ...
Source : http://www.ode.state.or.us/wma/nutrition/snp/fresh-fruit-and-vegetable-food-safety-training.ppt
Presentation Summary : Food Safety First Good 4 U Employee Training Promoting Food Safety Encourage proper food handling Frequent management inspections On-site safety supervisors Reports ...
Source : http://www.glencoe.com/sec/computered/cas/officexp/student/powerpoint/SafeFd1.ppt
Presentation Summary : Wash your hands before handling food 2. Store foods at recommended temperature 3. Cook all foods quickly and thoroughly 4. Use different cutting boards for raw meat 5.
Source : http://www.glenrosearkansasffa.com/Food%20Safety.ppt
Presentation Summary : Because we work in food service, it is important that we follow safe food handling practices as well as work place safety. Please review the following presentation ...
Source : https://www.snc.edu/dining/training/docs/safety_and_sanitation.ppt
Presentation Summary : Food Safety. Chapter 27. Do you practice food safety? Before reviewing the lesson today, take the following quiz and determine how you rate with food safety practices.
Source : http://castle.eiu.edu/srippy/FCS1120-Lecture/notes/Food%20Safety2.pptm
Presentation Summary : Toronto Public Health(TPH) Food Handing Requirement This Summary Provided To You By: (based on a presentation provided by Owen Chong, Toronto Public Health and a TPH ...
Source : http://www.traincan.com/torontopublichealthfoodhandling.ppt
Presentation Summary : Before Handling Food or Utensils. Use Liquid Soap and Warm Water. ... The food could be cooled by adding ice as an ingredient, and/or frequent stirring.
Source : http://www.ucop.edu/risk-services/_files/bsas/safetymeetings/food_safety.pptx