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Results for: 'Panel Data 2 video lecture'
Susceptible Populations Preventing Issues and Government Agencies
This video introduces susceptible populations, identifies means of control once again and identifies governmental agencies responsible for food safety and outbreak investigations.
Chapt. 2 Plant Toxins, Mushrooms and Seafood Toxins
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
This is a video identifying chemical hazards and their sources. Physical hazards are also identified and control measures are identified.
Deliberate Contamination, ALERT and Responding to a FBO
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
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 ...
Proper Hand Washing and Hand Care
This video discusses how to wash hands, when to wash hands and what other items need to be addressed when thinking of your hands.
Wounds, Gloves and Bare Hand Contact
This video identifies why wounds are an issue as well as how to properly use gloves. The discussion centers around proper use of gloves. Finally, there is a brief discussion of situations in which bare hand contact is allowed.
Personal Hygiene and Work Attire
This video discusses personal hygiene, hair nets, uniforms and other items of interest when working in the food service industry.
Reporting an Illness, When to Restrict or Exclude Workers
This video indicates how to make sure employees report their illnesses if appropriate as well as what to do if an employee has certain illnesses. This can range from excluding them from your facility completely to restricting them from working in ...