PPT-Food Safety Manager Training Program

Name of trainer Benefits of good food safety Satisfied customers Loyal and confident customers Good reputation customer recommendations Operating costs under control Profit Legal compliance no criminal prosecutions or civil lawsuits. You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.. Kitchen and Food Safety. Name one group of individuals that are more susceptible to a food borne. University of Notre Dame. Introduction. People may . suffer . from food poisoning or food-borne illness from . improperly prepared or contaminated . food. . To help prevent this, . all . food operations must have personnel trained in the safe handling and preparation of food.. . Field Audit Form Review. Houston Business Roundtable. Presented by. : Larry McElroy. Safety Audit Form. Current Form. . (Revised September 2010). 11 Page Document.. Will be emailed out and can be found on the HBR website. . Brian Ronholm. Deputy Under Secretary . for Food Safety. U.S. Department of Agriculture. Food Safety and Inspection Service (FSIS). Protects public health by ensuring the safety and proper labeling of the commercial meat, poultry, and processed egg products supply. April 24, 2015. Rick Hughes. Director. What’s On The Menu?. Maslow’s Hierarchy of Needs. Where does “learning” occur? What is “hunger’s” impact?. Wikipedia - Spring 2007. The Hunger Problem…. ELECTRICAL SAFETY. TOOL BOX SESSION. INSPECTION, INSTALLATION AND USE OF ELECTRICAL EQUIPMENT. The following must be inspected before each use:. Electrical extension cords or temporary wiring, . Refining. Chemical Processing. Midstream Pipeline. Energy. Dale Johnston. President. Site QA/QC Manager. Site QA/QC Manager. Site QA/QC Manager. Site Safety Manager. Site Safety Manager. Site Safety Manager. . Safety Moment . Thanksgiving Holiday . Safe Food Tips. Follow safe food handling and cooking practices:. . Make sure to wash your hands thoroughly before preparing food, after handling any raw poultry or meat and before eating.. John Walker. JTAK Food Safety. www.jtakfoodsafety.com. Objectives. Regulation. HACCP and its principles. Process Approach. Standard Operating Procedures (SOPs). Developing your Food Safety program. The Requirement. Belimo Energy Valve™. Delta T Manager™. Presentation Agenda. Low Delta T . at the Coil. Some of Low Delta T Causes. Low Delta T. Cost of Overflowing Coil. Cost of Chiller Staging. Cost of Over Pumping. -. free holiday.... Holiday Risk Management. . Identify Hazards. . Assess Risks. . Make Risk Decisions. . Implement Controls. . Monitor/Supervise/Evaluate. Safety Hazards. . Don’t overload electrical circuits. November 29, . 2016. David P.Graham. What Is Food Safety?. How do consumers view food . safety?. Increasing broad definition and long term risk view. clear and accurate labeling. clear information on ingredients and sourcing.  . Should the manager look in the mirror and take the blame themselves or peer out their window and blame any or all of the following:. The external training provider who prepared the solution. The HR department for scoping the program. Fred Henderson. NUAHEC Director . Oversees EVERYTHING!. Teaches Classroom Component. Program Managers . Aides in coordinating DSD and WSD classes. Provides office with entertainment. WSD Senior Manager: DSD Senior Manager:.