Food Safety

Feb 02, 2014

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Why is this a problem?. Background: In the United States, contaminated food causes approximately 1,000 reported disease outbreaks and an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually. This report summarizes 2010 surveillance data and describes trends since 1996

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Food Safety

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Food Safety

Food Safety. 02421- 8.1 Created by Michigan State University Cooperative Extension Service Revised by Billy Moss and Rachel Postin. GA Ag Ed Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson June, 2002. What is your Food Safety I.Q.? .

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Food Safety

Food Safety. Chapter 19. Foodborne Illness. Foodborne Infections and Food Intoxications Foodborne Infections Eating foods contaminated with infectious microbes Two of the most common pathogens are Campylobacter jejuni and Salmonella . Food Intoxications

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Food Safety

Food Safety . Does Litigation Help?. May 6, 2008 University of Minnesota. To Put Things in Perspective. Microbial pathogens in food cause an estimated 76 million cases of human illness annually in the United States 325,000 hospitalized 5,000 deaths. Why what “WE” do is Important.

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Food Safety

Provided Courtesy of RD411.com Where dietitians go for information. Food Safety. Review Date 9/08 G-0781. Areas of Discussion. Foodborne illness How food is contaminated Importance of personal hygiene Safe methods of preparing, cooking, and serving foods Receiving and storing foods

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Food Safety

Food Safety. Preparation course for managers seeking certification Revised: August 7, 2006. Prepared by:. Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist NC Cooperative Extension Service at NC State University Raleigh, NC 27695-7605. Acknowledgements.

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FOOD SAFETY

FOOD SAFETY. AVOIDING FOODBORNE ILLNESS AND DELVOPING PROPER SANITATION HABITS. ASK YOURSELF. Pesticides rank as the number one hazard in the U.S. food supply. The most frequent cause of foodborne illness in homes & restaurants is improper cooling.

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Food Safety

Food Safety. AMDUCA has become a drug safety issue.Use in animals that can transfer resistance to humans.. Pathogens: DT104 Salmonella E. coli 0157Antibiotic Resistance: Drug family resistance Plasmid resistance transfer. Food Safety. Antimicrobial resistance emerging because of Anima

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Food Safety

Provided Courtesy of RD411.com Where health care professionals go for information. Food Safety. Review Date 2/11 G-1504. Areas of Discussion. Foodborne illness Food contamination Personal hygiene Preparing, cooking, and serving foods Receiving and storing foods Cleaning and sanitizing.

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FOOD SAFETY

Cross-contamination: letting micro-organisms from one food get into another. . Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first.Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate. .

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Food Safety

Food Safety. American Agricultural Law Association Symposium October 8, 2010. The Role of State Government in Food Safety: A South Carolina Perspective. Division of South Carolina Food Safety Authority – Clemson, DHEC, SCDA and DNR SC Interagency Food Safety Council.

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Food Safety

Food Safety. Amy Lytle Early Bird AG September 30, 2002. Foodborne Illnesses. 76 million Americans become infected each year There are over 250 different types of foodborne diseases Over 325,000 hospitalizations and 5,000 deaths each year in the United States. Foodborne Illness in 2001.

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FOOD SAFETY

FOOD SAFETY. Unit 1: Food Inspection Topic: Factors influencing food quality. Overview. Quality of a food product involves maintenance or improvement of the key attributes of the product Appearance Colour, size, shape Flavour Texture Safety Healthfulness Shelf life Convenience.

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Food Safety

Food Safety. Overview. Organisms History Epidemiology Transmission Foodborne illness Prevention and Control . Organisms. Estimated 250 foodborne pathogens Foodborne illness 2 or more cases of a similar illness resulting from ingestion of a common food Bacteria most common cause

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Food Safety

Food Safety . The US has the safest food supply in the world due to a high level of regulation: laws which govern businesses and workers. Why prevent foodborne illness?. Of the 76 million cases of food poisoning in the US each year, 350,000 hospitalizations and 5000 deaths result.

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Food Safety

Food Safety. Module C: Lesson 4 Grade 12 Active, Healthy Lifestyles. Causes of Food-Borne Illness. More than 250 known illnesses can be transmitted through food Food usually becomes contaminated through improper consumer handling, preparation, or storage

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Food Safety

Food Safety. Why All The Fuss?. QFO. You are about to become a QFO with the knowledge you are about to learn!!!! Q ualified F ood O perator Every restaurant needs to have at least one QFO on premise at all times during preparation and service of food!. Practice strict personal hygiene

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Food Safety

Food Safety. Food additives. Additives: Substances, such as preservatives ( 防腐劑 ), emulsifiers ( 乳化劑 ), antioxidants ( 抗氧化劑 ), and stabilizers ( 穩定劑 ), are often added to a food to do the following:. Enable it to be processed more easily Preserve it longer and reduce spoilage ( 腐壞 )

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FOOD SAFETY

FOOD SAFETY. ERASTUS K. KANG’ETHE UNIVERSITY OF NAIROBI mburiajudith@gmail.com. Food Safety. Food safety is a component of food security

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FOOD SAFETY

FOOD SAFETY. Food poisoning. The #1 cause of food poisoning is the improper cooking and storage of food . Poor hygiene comes in second. The people at the highest risk of dying from food poisoning are very young children and the elderly. Gastro-intestinal symptoms. of food poisoning.

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Food Safety

Food Safety. Preventing Foodborne Illness. What is foodborne illness?. A foodborne illness is a disease that is transmitted to humans by food. Food Infection vs. Food Intoxication. Food Infection – the microorganism itself grows inside your body and is the main source of your symptoms

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Food Safety

Food Safety. Chapter 12. Organisms. Estimated 250 food borne pathogens Food borne illness 2 or more cases of a similar illness resulting from ingestion of a common food Bacteria most common cause Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms.

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