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Chap 2 Viruses Parasites and Fungi
By: tpritcha
Discussion of general characteristics of each. Special discussion of both Hepatitis A and Norovirus. Parasites includes mention of worms and importance of knowing that fish to be served raw or undercooked must be frozen first to kill worms. Trichi...
Chapt. 2 Plant Toxins, Mushrooms and Seafood Toxins
By: tpritcha
The video identifies plant and seafood related biological toxins. These include poisonous mushrooms, honey from mountain laurel, Raw Fava Beans as well as Scombroid poisoning (histamine), Ciguatera poisoning as well as red tide in shellfish and sy...
Chapt 2 Chemical and Physical Hazards
By: tpritcha
This is a video identifying chemical hazards and their sources. Physical hazards are also identified and control measures are identified.
Floating a paper clip in water
By: ldonfort
Using a paper clip L to float another paper clip in water.
Deliberate Contamination, ALERT and Responding to a FBO
By: tpritcha
This video identifies who might try to deliberately contaminate your product, how you can use the ALERT system to prevent such issues and finally what you should do should you suspect a FBO at your facility.
Food Allergens Identified and Control Measures for the Restaurant
By: tpritcha
This video identifies the symptoms of an allergic response as well as the 8 major food allergens. Measures to control cross-contact with allergenic foods is discussed with special emphasis on what the server can do as well as what chefs can do to ...