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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.
Chapt 2 Four Major Bacterial Pathogens of Concern
This is a description of the four major bacterial pathogens of concern including sources of the organism as well as foods associated with them and finally measures to put in place to control them. NOTE: Exclude food handlers who have these from yo...
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 ...
Safe Food Handler and Practices
Introduction to the food handler including things they may do that could lead to contamination.
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.