PPT-Food Web Review

leaves Plant sap Flower nectar slug Caterpillar Aphid butterfly rabbit fox bluetit sparrowhawk shrew Producers Primary Consumers Secondary Consumers Tertiary Consumers QuaternaryConsumers. Recommended to Arkansans by Easter H Tucker. Associate Professor – Family and Consumer Sciences Specialist. Originally developed by Barbara Brown, Ph.D., R.D./L.D.. Food Specialist Oklahoma Cooperative Extension Service. Chapter 13, Section 13.4. This is called an energy pyramid. It shows how energy is lost moving from the producers to each subsequent, higher, trophic level.. Objectives. To describe the structure of a food chain.. A . new approach to collaborative . compliance. June 16-17, 2014. 1. Administrative Review Performance Standards. Critical Areas. Performance Standard 1. Performance Standard 2. General Areas. Resource Management. The City of Whittlesea Experience. The City of Whittlesea. 20 . kms. north of CBD. Current . population . 194,000 . residents . 333,700 . persons by 2036.. Australia’s . fastest growing suburb . - South Morang.. 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. Let’s watch a DVD…. . 3-3. DVD. Some other things you should know…. . 3-4. Additional Content. How Food Handlers Can Contaminate Food. Food handlers . can contaminate food when they:. Have a foodborne illness. Animal Biotechnology Interdisciplinary Group. Center for Veterinary Medicine. U.S. Food and Drug Administration. Regulation of Genetically Engineered Animals at FDA: A Risk-Based Approach. Regulatory Process. 1. -2. DVD. Some other things you should know…. . 1. -3. Additional Content. Challenges to Food Safety. A foodborne illness is a disease transmitted to people through . food.. An illness is considered an outbreak when:. Prevent cross-contamination. Prevent time-temperature . abuse. 4-2. The Flow of Food. Separate . equipment:. Use separate equipment for each type of food. Clean and . sanitize:. Clean and sanitize all work surfaces, equipment, and utensils after each task. 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 . Day 1. Kitchen Equipment. Bread knife. Serrated edge for cutting bread. Colander. Drains liquids; has larger holes than a strainer. Cutting board. Protects counter when cutting and chopping foods. For proper sanitation should be plastic instead of wood. Ernest Julian, Ph.D., Chief. Office of Food Protection . RI Department of Health. February 24, 2014. Preliminary Findings. Hard working dedicated people. Many good tools. Required food safety training for. Pre-Market Compliance and . Administrative Actions Team. (BIMO Team). Overview of CVM Bioresearch Monitoring. An Agency-wide inspectional process focused on data quality of safety and efficacy studies. These studies are submitted during the approval/review process for food and medical products regulated by FDA.. Allison Yoder, MA, RDN, LD. Nutrition in Food Retail Program Development (NFRPD) Fellow. The Academy Foundation’s “Leveraging RDNs in the Food Retail Environment to Improve Public Health” kicked off in spring 2019. Support for this project was funded through a grant from Walmart..