PDF-20Food Safety Management Diary for Meat Producers

Approval number Proprietor HACCP Key Worker Company name Address Telephone Fax Email 11831 Diary update 2nd 141107 1653 Page 1 Introduction How to use this diary Use of this diary is vo. reproduced without prior permission of the Cornell Sheep & Goat Ext. Program. Additional copies of this publication can be ordered through the Text: Dr. tatiana Stanton, Extension Associate, Cornell Poultry Flock Management . Simon. , . M.. 1. ,. . Jacob, J. . L.. 2. . 1. Scott County Extension . Agent, University . of Kentucky, Georgetown, KY 40324. 2. Univeristy of Kentucky Cooperative Extension, UK Extension Specialist, Lexington, KY 40564. Focus on Foods. What is a Food borne illness. A Food Borne Illness . is a sickness caused by eating food that contains a harmful substance.. Bacteria . are single celled microorganisms.. A . contaminant. IFR . Group. . offers . a comprehensive solution for the meat processing . industry. . IFR . Meat is the solution to your accounting software issues. . You . can use this solution to manage all of your processing, distribution, and accounting needs. The purpose of this site is to provide safety-related information to all employees. The on-line Safety Data Sheet (. SDS. ) system is accessed from the Safety SharePoint site. Safety Management System. Cindy Klug. Director . State of WI Meat Safety and Inspection Bureau. When you are producing meat/poultry and meat/poultry food products that are sold to an entity that will in turn sell that product to the end consumer.. Health and Hygiene. Cleaning and Sanitizing. Clean. Chill. Cook. (avoid) Cross Contamination . What does bacteria need to grow?. FATTOM. (food, acid, temperature, time, oxygen, and moisture). Assessment . The Allen Center for Nutrition.  . Provided by a grant from. . the Allen Foundation. Why is food safety important. Food safety begins with simply washing your hands every time you use the bathroom, change a diaper, and before preparing food.. Why is Food Safety Important?. An estimated . 48 million . Americans suffer from . food-borne illness . (food poisoning defined. as . an illness caused by consuming contaminated food or beverages. .. Culture Among Small Construction Firms. CPWR Second Quarterly Data Report, 2016. Characteristics of construction firms. 1. Size of construction firms, 2012 versus 2015. Source: . Dodge Data & Analytics, 2012 and 2015 Construction Safety Management Survey. . USAID Wula NafaaProjectQUARTERLY REPORTJANUARYMARCH �� &#x/Att;¬he; [/;ott;&#xom ];&#x/BBo;&#xx [5;6.8;’ 4;�.95; 55;
.31; 56;&#x.472;&#x ]/S;&#xubty;&#x 1producers in the REKO alternative food network in FinlandAuthorsMaria Ehrnstrm-FuentesHanken School of Economics1Mikko JauhoUniversity of Helsinki andPiia JallinojaTampere UniversityArticle published view the . notes on each slide. Do . Not . view as a slide show. . . Notes are in the top left corner on each slide. . . Food Safety Policy. All student organizations planning an event involving the preparing, cooking, and/or serving of food in University Center reserved spaces must follow these steps at least two days in advance of the event:. OCES & OKSBDC Partnership. Risk Management. Understanding the nature of risk. Selecting appropriate strategies to reduce risk. Areas of Risk Management. Production. Marketing. Financial. Legal . Labor/Human .