'Temperature danger zone' presentation slideshows

Serving It Safe

Serving It Safe. Jean Weese, Ph.D. R.D. Extension Food Safety Specialist Emily Campbell, Janice Hall, Susan Hill, Bridgette Griffin, Janet Johnson, Angela Treadaway, Kristin Woods Regional Extension Agents Alabama Cooperative Extension System. Introduce Yourself:. 1. Name and Job Title

1.99k views • 147 slides

ADVANCED . fst

ADVANCED . fst. food safety training in Canada for food handlers. Based on the Canadian Food Retail and Food Services Regulations and Code. Introductions. GROUP DISCUSSION: How long have you been in the foodservice industry?

1.93k views • 109 slides

Chapter 6

Chapter 6. Sanitation Procedures. Objective. Apply the principles of time and temperature when handling food. Time and Temperature Principle. Temperature and time must be controlled to protect food from contamination

736 views • 73 slides

Practice Quiz

Practice Quiz. Microbes, Food Spoilage, and Food Preservation. Directions. Click anywhere on the screen or hit the down arrow to move to the next slide. Write each answer on a piece of paper to test yourself. Count the number correct.

682 views • 53 slides

Ensuring Safe Children: Day Care Home Safety Issues

Ensuring Safe Children: Day Care Home Safety Issues. What should you be looking for?. Caredy Cochran, CHES Jen Leftwich, MS. Safe Home + Safe Kitchen = Safe Child. Safety in the Home. Cleaning Supplies Retained in original, labeled container Stored in locked cabinets Electrical Outlets

1.21k views • 40 slides

Lesson 7

349 views • 34 slides

City Of Long Beach Food Temperature Control Training

City Of Long Beach Food Temperature Control Training. Presented by The Department of Health And Human Services Bureau of Environmental Health. Temperature Control. According to the CDC (Centers for Disease Control and Prevention), The following three items are in the top five

373 views • 23 slides

MICROORGANISMS

1.34k views • 23 slides

School Food Safety Program HAACP

488 views • 22 slides

Sanitation

Sanitation. From Farm to Restaurant. USDA. United States Department of Agriculture Ensures the safety of food in its journey from the seedling in the field to the food on the table.

503 views • 22 slides

Food Safety

Food Safety. Lecture Discussion Group Activity Summary & Questions Evaluation. Agenda. Identify 4 components of Fight Bac! Curriculum Define Temperature Danger Zone Demonstrate proper handwashing technique Define Safe Cooking Temperatures. Objectives. USDA Fight Bac!.

282 views • 18 slides

Bell Work

Bell Work. List 3 safety procedures that we have here at school-why we have them- and the purpose behind them. Culinary HACCP 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.7 Outline the requirements for proper receiving and storage of both raw and prepared foods. HACCP Terms.

156 views • 15 slides

Chapter 6 Stocks, Sauces, and Soups

Chapter 6 Stocks, Sauces, and Soups. The Essential Parts of Stock. There are four essential parts to all stocks: A major flavoring ingredient (often bones) A liquid, most often water Mirepoix Aromatics

179 views • 15 slides

Food Borne Illness

323 views • 12 slides

Food Safety

Food Safety . Food safety vs. Food sanitation. Food Sanitation. How food is handled to prevent foodborne illnesses. Cleanliness of equipment and facilities. Food Safety . Four Key recommendations for food Safety . Created by the USDA CLEAN Separate Cook Chill .

699 views • 8 slides

Kitchen Nightmares

Kitchen Nightmares. Biological Hazards Biological Hazards Include certain bacteria, viruses, parisites , fungi, certain plants, mushrooms, and seafood *Poses the greatest threat to food* Chemical Hazards

324 views • 7 slides

Up to 32 o F

Up to 32 o F. No growth is possible. Living Cells. 32 - 41 o F. Little or no growth occurs* *Psycrophiles do grow!. Living Cells. 41- 135 o F. Temperature Danger Zone Rapid growth !. Living Cells. + 135 o F. No growth is possible. Living Cells. + 135 o F. Rapid death occurs.

63 views • 5 slides

Key Terms Goal 1.01

Key Terms Goal 1.01. Understand safety and sanitation for food preparation. cross contamination personal hygiene 20-second scrub USDA temperature danger zone. foodbourne illness food safety salmonella e-coli campylobactor.

140 views • 2 slides