1. 1-2 DVD 2. 1-3 Additional Content 3. Challenges to Food Safety A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak…
Slide 11 GOOD MANUFACTURING PRACTICES 2214 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas Slide 2 2 INTRODUCTION…
Slide 1Chapter 10 ServSafe Sanitary Facilities and equipment Slide 2 Designing a Sanitary Operation Facility Design Good workflow- keep food out of danger zone & limit…
Slide 1 Slide 2 9-2 DVD Slide 3 9-3 Additional Content Slide 4 Floors, walls, and ceilings: Materials must be smooth and durable for easier cleaning Must be regularly maintained…
Slide 1GENERAL SANITATION Whats keeping your kitchen clean? Slide 2 Cleaning Removes the things you can see food and other soils from a surface. Sanitizing Removes the things…
Slide 1Session One Serving Safe Food A Program Developed by FDEP Safety Office for the Division of Recreation and Parks A Program Developed by FDEP Safety Office for the…
Cleaning And Sanitizing Operation Objectives Recognize the difference between cleaning and sanitizing. Identify the different processes that can be use to clean and sanitize…
CLEANING AND SANITIZING CLEANING AND SANITIZING CLEANING and SANITIZING Procedures must be a part of the standard operating procedures that make up your food safety program.…
Slide 1M ICROBIAL C ONTROL IN C HILD C ARE AND S CHOOL S ETTING P ROVIDING A DDED L EVEL P ROTECTION FOR P EACE OF M IND Slide 2 I NTRODUCTION – W HY WE ARE HERE To provide…