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This was presented by Jennifer Pontius. This presentation was part of a series of contributed talks from the 2020 FEMC Annual Conference hosted virtually for the first time. For more content from the 2020 conference please go to https://www.uvm.ed...
This was presented by Joshua Blouin. This presentation was part of a series of contributed talks from the 2020 FEMC Annual Conference hosted virtually for the first time. For more content from the 2020 conference please go to https://www.uvm.edu/f...
Classroom Mics and Mic Packs - Connecting/Disconnecting
In this video, we describe how to connect and disconnect a classroom microphone to the mic packs, available in some campus classrooms.
How to Add and Organize References in Zotero
This video will show you how to add references to Zotero and then organize those references for easy use.
This video introduces TCS foods and RTE Foods. Examples of each will be given.
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.