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Results for: 'ecohydrological resistance and resilience'
Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Chapt 2 Biological Contamination and FATTOM
This is an introduction to the concept of biological contamination and ends with a discussion of FATTOM. FATTOM is an acronym used to identify means of controlling microbial growth.
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.
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.
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.
proofs vI double negation double arrow PHIL013
A video of just over six minutes about doing proofs with four new rules: or in, double negation, and double arrow in and out.
