PPT-Providing Safe Food Objectives:

Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors for foodborne illness Understand important prevention measures for keeping food safe. hygienic engineering . and design for food manufactured in or imported into Europe. Belgium. , land of beer and . chocolates. .... And . also. E. uropean . H. ygienic . E. ngineering & . D. esign . People generally attribute success on any given task to one of four causes:. A. . Ability/Intelligence. B. Effort. C. Other People. D. Luck. Which most influences students’ success?. Reinforcing Effort and Providing Recognition. and by cooking thawed food thoroughly. GUIDELINES 1 ) THAWING OF FOOD  Thaw food thoroughly before cooking. Frozen or partially frozen food will require longer  F ollow the food hygienic engineering . and design for food manufactured in or imported into Europe. Belgium. , land of beer and . chocolates. .... And . also. E. uropean . H. ygienic . E. ngineering & . D. esign . Summertime Safety. Sheryl Austin, R.D.. Extension Agent-Family & . Consumer Sciences. slaustin@ag.tamu.edu. pvcep.pvamu.edu. http://agrilife.org/bellcountyfcs/. Summertime Safety. One in six Americans will get sick from food poisoning this year. . Chapter 1: Providing Safe Food. Scenario: Foodborne Illness @ local cafe. Dozens of people became sick at a small café. Customers who at the café’s famous Baked Potato Salad called to complain of nausea and vomiting. These calls began within two days after eating the dish. They eventually also experienced double vision and difficulty in speaking and swallowing.. People generally attribute success on any given task to one of four causes:. A. . Ability/Intelligence. B. Effort. C. Other People. D. Luck. Which most influences students’ success?. Reinforcing Effort and Providing Recognition.  Demonstrate the proper use of a cooking thermometer on poultry and poultry products. . Vocabulary . Danger . Zone:. Between 40ºF and 140ºF where bacteria grows best.  . Doneness:. The degree of how completely cooked a dish is . Guidance Document Version 7.0 Training. June 2017. FSC36 Safe Feed/Safe Food . Training. AGENDA. Very Quick Review Food Safety Modernization Act. Guidance Document: . Old vs. New. Questions. Please ask Questions as we cover the information. . hygienic engineering . and design for food manufactured in or imported into Europe. Belgium. , land of beer and . chocolates. .... And . also. E. uropean . H. ygienic . E. ngineering & . D. esign . Foods. Objectives. Identify common picnic food safety challenges and high-risk picnic foods.. Identify the . four plus one. key principles of picnic food safety.. Name at least . three. good tasting and good for you foods to serve safely at picnics. . Tips for cooking with food safety and nutrition in mind. 2/8/2018. Core Messages. Cook with food safety and nutrition in mind. . Use easy-to-follow recipes and culinary tips featuring healthy that include food safety steps and key nutrition information. . SAFE 1SAFE POSITION PAPERSAFEs mission is to improve the representation of ordinary citizens in the EU debate concerning the future of EU food regulationSAFE is a non-profit European independent organ What do consumers want? . Consumers have many things to . consider when . buying food, such as:. price;. quantity; . quality; . diet and health issues; . marketing e.g. product brands, campaigns. . Consumers also want to know that the food they buy is safe to eat and, for some, that animal welfare and the environment have been taken into account..