PPT-Objective: 1.03 Understand the food handlers responsibility in preventing contamination

Bell ringer Test codeXU9XA7R Kitchen Groups 1 st Kitchen LabsSausage Fettuccine Alfredo Alfredo Sauce is from scratch Lab Focus Safety amp Sanitation Personal Hygiene glove use TEAMWORK COMMUNICATIONRESPONSIBILITY amp COOPERATION. The system has two parts the outdoor unit and the indoor unit The air handler which consists of a fan and an evaporator coil is the indoor section that is responsible for circulating air throughout your home When the outdoor and indoor components ar Introduction to Culinary Arts 4.2. . What is Contamination?. A contaminate is an unwanted impurity that has found its way into a particular substance.. Contamination in Culinary Arts references to bacteria and microorganism that live and breed in the food we eat. . Hyogo Prefectural Government. Agricultural & Environmental Affairs Department. Environmental Management Bureau. Water & Air Quality Control Division. Water Quality Group. IINO . Hiroo. 　飯野　博夫. Students will explain the difference between cleaning and sanitizing.. Students will identify the proper procedures for cleaning and sanitizing tools and equipment.. Potato Experiment. What is cross contamination?. management. FACTSHEET . 12. Food and Garden Organics . Best Practice Collection Manual. The importance of low contamination. It’s . important to maintain low levels of contamination, in order to:. Decrease processing costs. Breather Filters. Oil Filtration. Wes Jones. General Sales Manager. Beach Filter Products. Hanover, PA. Contamination Control Business Growing over 25%/Year. 75% of equipment failures due to lubricant contamination. . Guidelines and Awareness Training. Agenda. Purpose. Contamination and Craters. Recommendations. Summary. Supplier Contamination Prevention. Purpose. Contamination continues to be an issue at PPG. Multiple occurrences related to raw materials, containers or transport. Can be contaminated on purpose, but most cases are accidents.. Animals used for food. Air, contaminated water, . and dirt. People. From person to person. Through sneezing or vomiting onto food or food contact surfaced. 3-2. DVD. Some other things you should know…. . 3-3. Additional Content. How Food Handlers Can Contaminate Food. Food handlers . can contaminate food when they:. Have a foodborne illness. . Have wounds that contain a pathogen. Bureau of Hazardous Waste & UST Compliance and Enforcement. Martin E. Sánchez. Topics to be Covered. What is Universal Waste?. Waste streams regulated under the Universal Waste Rule (UWR)?. Requirements for Universal Waste Handlers. 2. -2. DVD. Let’s review. . 2-3. Review. What are the four types of microorganisms that can cause foodborne illness?. Viruses. . Bacteria. Parasites. Fungi. DVD Review. 2-4. What . six . conditions . 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. Food contamination. There are three ways which food can be contaminated:. • . physical. ;. • . chemical. ;. • . bacterial. .. Physical contamination. Physical contamination . can occur in a variety of ways at different stages of food processing and production. Some examples are:. FACTSHEET . 12. Food and Garden Organics . Best Practice Collection Manual. The importance of low contamination. It’s . important to maintain low levels of contamination, in order to:. Decrease processing costs.