CRITERIA FOR AUDIT OF FOOD CRITERIA FOR AUDIT OF FOOD CRITERIA FOR AUDIT OF FOOD CRITERIA FOR AUDIT OF FOOD ESTABLISHMENTS ESTABLISHMENTS ESTABLISHMENTS ESTABLISHMENTS 2…

Slide 1Foodborne Pathogen and Disease Slide 2 Foodborne Pathogens a biological infectious agent (Microorganism) that causes Foodborne illness to host (referred to as food…

Slide 1Preventing Work Related Contact Dermatitis in Catering Workers Local Authorities, HSE and Industry working together Slide 2 Dermatitis in catering Contact dermatitis…

1. Welcome toERVs: Ready, Set, RollARC 3068-4 2. Introduction 3. Learning Objectives Identify and use all ERV equipment. Explain…

Slide 1 What characteristics do all birds have in common? Slide 2 All birds… Are vertebrates Are endothermic Have feathers Have a four-chambered heart Lay eggs Slide 3…

Chordates Chordates What is a chordate? 1. Has either a backbone or a notochord (vertebrate) 2. Can either be an ectotherm or an endotherm Chordates Endotherm (warmblooded)…

Chordates Chordates What is a chordate? 1. Has either a backbone or a notochord (vertebrate) 2. Can either be an ectotherm or an endotherm Chordates Endotherm (warmblooded)…

How to Strengthen and Connect All the Pieces of a Local Food Community Andrew Nowak Slow Food Denver, Real Food Colorado CO Farm to School Task Force, Cooking Matters CO…

Program structure Key initiatives Roundtable activities Sally Bowman, Extension Program Leader Anne Hoisington , Maureen Quinn, Dana Baxter, Kelly Streit, Instructors OSU…