PPT-The Core Four Practices – Food Safety

Kathryn Tucker MS RD CSG LD Department for Aging and Independent Living Information obtained from wwwfightbacorg OBJECTIVES Identify the four practices that can reduce the risk of foodborne illness. Warmup Place students in groups of 46 Have them move around the activity area in single file slowly increasing their speed eg walk speed walk slow jog run Have the last student in the line hold a pinnie or marker and move to the front of the line O The ants go marching four by four, The little one stops to shut the door Created for Lit2Go on the web at fcit.usf.edu And they all go marching down to the ground To get out of the rain, BOOM! BOOM! B Safety Break Safety Break Safety Break Safety Break Safety Break Safety Break Lap Swim (2) Open Swim (2) Lap Swim (2) 10:00am-4:25pm Open Swim (2) 12:10pm-2:30pm Safety Break Safety Break Safety Bre 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.. believes the information in this presentation to be accurate and delivers this presentation as a community service. As such, it is an academic presentation which cannot apply to every specific fact or situation; nor is it a substitute for any provisions of 29 CFR Part 1910 and/or Part 1926 of the Occupational Safety and Health Standards.. Presented by: Patrick O’Bryan. Operations Manager with 13 years experience managing large scale DOT projects and major civic / government events. .. Colorado Barricade has a local presence of approx. 40 years. We provide Temporary Work Zones, Roadway Striping and Sign Installation and Manufacturing.. …….. Defining core habitat, examples. Mountain Quail. A contiguous area of habitat of medium to high quality that has an area greater than two home ranges in size. In continuous use by the species successful enough to produce offspring that disperses . 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.. 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. believes the information in this presentation to be accurate and delivers this presentation as a community service. As such, it is an academic presentation which cannot apply to every specific fact or situation; nor is it a substitute for any provisions of 29 CFR Part 1910 and/or Part 1926 of the Occupational Safety and Health Standards.. Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens INTRODUCTION. Food quality encompasses the basic composition of foods and aspects concerning food safety. . Consumers have the right to a good quality and safe food supply, and government and food industry actions are needed to ensure this.. November 12, 2019. Food Systems and Nutrition: . Emerging Evidence and Research Opportunities. Food safety, loss and waste. What is the link between food safety during production and nutrition?. Evidence:.