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Proper storage of sandwiches
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
Frozen Dairy Product ppt
This document discusses frozen dairy products and food safety concerns. It notes that dairy products are frozen to extend their shelf life and improve availability during off-seasons. Common frozen dairy desserts include ice cream, frozen yogurt, and custard, which contain milk fats and cream. Proper freezing and storage at -20°C or below prevents microbial growth. However, pathogens from raw milk or improper handling can cause illness. Major spoilage microorganisms of frozen dairy products include Pseudomonas, Bacillus, Lactococcus, and yeasts. Maintaining proper freezing temperatures and packaging is important to preserve quality and safety.
Thawing
Thaw frozen foods safely in the refrigerator or cool room which takes 1-2 days to completely thaw. When thawing below ready-to-eat foods, place juices from thawing food below to prevent cross contamination. Use microwaved food immediately after thawing and never re-freeze food that has been thawed.
Food Safety Practices - Thawing
This document provides guidelines for safely thawing frozen food. Food should be thawed in the refrigerator at 5°C or below and completed within 48 hours. As an emergency option, food can be thawed in cold running water or the microwave on defrost setting, ensuring the surface stays below 8°C. Food should never be thawed at room temperature or in still water and should be cooked immediately after microwave thawing or with additional cooking time if part of the cooking process.
Dairy foods
This document discusses dairy foods and dairy products. It begins by describing milk and its composition. Key microorganisms involved in dairy include Streptococcus lactis, Streptococcus cremoris, Leuconostoc citrovorum, and Leuconostoc dextranicum. These microorganisms are used as starters to produce important dairy products like fermented milk, butter, and cheese. Fermented milk products include cultured buttermilk, kefir, and sweet acidophilus milk. Yogurt is produced using Streptococcus thermophiles and Lactobacillus bulgaricus. Cheese is made by separating casein from milk and is classified based on hardness.
Microbial spoilage of milk and milk product
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
Microbiology of food products
This document summarizes the microbiology of food products. It discusses the microbes found in ingredients, packing materials, equipment, and the preservation process. It emphasizes that all equipment must be thoroughly cleaned and sanitized to prevent contamination. Food handling on a large scale, such as by restaurants and institutions, presents challenges in maintaining safe temperatures during storage, preparation, and serving of foods. Proper sanitation practices are important for ensuring the microbiological safety of foods.
Microbiology of Ice cream ingredients
Topic:-Microbiology of Ice cream ingredients
By:- Vijay Baria
Sub:
Microbiology of dairy products
Recommended
Proper storage of sandwiches
This document provides guidelines for properly storing sandwiches. Key points include keeping bread wrapped to prevent drying out, storing ingredients in covered containers below 40°F, refrigerating prepared sandwiches below 40°F and discarding them after 24 hours, and using techniques like wrapping, packaging, chilling, and refrigeration to preserve sandwiches.
Frozen Dairy Product ppt
This document discusses frozen dairy products and food safety concerns. It notes that dairy products are frozen to extend their shelf life and improve availability during off-seasons. Common frozen dairy desserts include ice cream, frozen yogurt, and custard, which contain milk fats and cream. Proper freezing and storage at -20°C or below prevents microbial growth. However, pathogens from raw milk or improper handling can cause illness. Major spoilage microorganisms of frozen dairy products include Pseudomonas, Bacillus, Lactococcus, and yeasts. Maintaining proper freezing temperatures and packaging is important to preserve quality and safety.
Thawing
Thaw frozen foods safely in the refrigerator or cool room which takes 1-2 days to completely thaw. When thawing below ready-to-eat foods, place juices from thawing food below to prevent cross contamination. Use microwaved food immediately after thawing and never re-freeze food that has been thawed.
Food Safety Practices - Thawing
This document provides guidelines for safely thawing frozen food. Food should be thawed in the refrigerator at 5°C or below and completed within 48 hours. As an emergency option, food can be thawed in cold running water or the microwave on defrost setting, ensuring the surface stays below 8°C. Food should never be thawed at room temperature or in still water and should be cooked immediately after microwave thawing or with additional cooking time if part of the cooking process.
Dairy foods
This document discusses dairy foods and dairy products. It begins by describing milk and its composition. Key microorganisms involved in dairy include Streptococcus lactis, Streptococcus cremoris, Leuconostoc citrovorum, and Leuconostoc dextranicum. These microorganisms are used as starters to produce important dairy products like fermented milk, butter, and cheese. Fermented milk products include cultured buttermilk, kefir, and sweet acidophilus milk. Yogurt is produced using Streptococcus thermophiles and Lactobacillus bulgaricus. Cheese is made by separating casein from milk and is classified based on hardness.
Microbial spoilage of milk and milk product
This document discusses microbial spoilage of milk and milk products. It notes that dairy products are susceptible to spoilage due to their high nutritional content, water activity, and moderate pH. Common spoilage microorganisms include psychrotrophs during refrigerated storage, thermoduric microorganisms after pasteurization, and molds/yeasts after heat treatment. Sources of contamination include milking animals, equipment, and the surrounding environment. Spoilage can result in off flavors, rancidity, gas production, souring, texture changes, and discoloration. Specific microorganisms are associated with defects in products like pasteurized milk, cream, butter, cheese, and yogurt.
Microbiology of food products
This document summarizes the microbiology of food products. It discusses the microbes found in ingredients, packing materials, equipment, and the preservation process. It emphasizes that all equipment must be thoroughly cleaned and sanitized to prevent contamination. Food handling on a large scale, such as by restaurants and institutions, presents challenges in maintaining safe temperatures during storage, preparation, and serving of foods. Proper sanitation practices are important for ensuring the microbiological safety of foods.
Microbiology of Ice cream ingredients
Topic:-Microbiology of Ice cream ingredients
By:- Vijay Baria
Sub:
Microbiology of dairy products
Mircrobial populaition dynamics in milk
The document summarizes microbial population dynamics in milk. It discusses that the initial microflora of good quality milk consists of non-thermoduric micrococci and streptococci. Pathogens predominate in mastitis milk. Psychrotrophic bacteria originate from water and milking equipment and include Pseudomonas species. Lactic acid bacteria grow when milk is not refrigerated, producing acid that inhibits other microorganisms. Pasteurization reduces microorganisms and the surviving microflora consists mainly of spore-forming bacteria and lacto bacilli. Changes in milking systems have caused the microflora to change from gram-positive to gram-negative psychrotrophic microorganisms like P
Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
Milk and milk products
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
Handling sugar apple fruits after harvest by farhang hamid
Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising.
1. Post-harvest treatments
2. Packaging
3. Storage of fresh fruits
4. Pre-processing into pulp
5. Storage of pulp
Milk IHM NOTES
Milk undergoes several processing steps after being collected from mammals. It is quickly cooled, separated so the heavier fat separates from the lighter milk, and then pasteurized by being heated to 72 degrees Celsius for 15 seconds to control microorganisms. The milk is then homogenized by forcing it through extremely small holes to break up the fat particles so they remain suspended. There are several types of milk including whole milk, skimmed milk where the fat has been removed, buttermilk which is a byproduct of making butter, and condensed milk where water has been removed. Milk provides nutrients to the body, with the main components being water at 82%, protein at 11%, fat ranging from 3-6%, minerals at 1
Milk And Milk Products
This document discusses contamination, preservation, and spoilage of milk products. It describes potential sources of contamination on the farm, during handling and transit, and in manufacturing. Methods of preservation include asepsis, heat treatment, refrigeration, drying, and use of preservatives. Spoilage can result in gas production, proteolysis, ropiness, changes in milk fat like rancidity, alkali production, and changes in flavor and color from various microorganisms. Psychrotrophic bacteria are a common cause of spoilage in refrigerated milk products.
Stage 5 – Food Technology Production & Presentation
The document discusses food production and preparation for special occasions. It emphasizes the importance of planning, hygiene, food safety standards, and proper food handling procedures to prevent food poisoning. Key points include selecting appropriate foods, preparing foods safely using proper techniques, storing and serving foods at correct temperatures, and preventing cross-contamination. Individual food handlers are responsible for following hygiene practices and food safety requirements.
Flow of food
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
week 2.2.pdf
This document discusses Hazard Analysis Critical Control Point (HACCP) systems and food safety in commercial kitchens. It provides:
1) An overview of HACCP and the seven principles for identifying and controlling food safety hazards, including identifying critical control points and monitoring procedures.
2) Examples of potential food safety hazards at different stages of food preparation and storage such as cross-contamination, improper temperatures, and bacterial growth. It provides control points and critical actions to address each hazard.
3) Guidelines for preventing workplace injuries in commercial kitchens through proper training, safe work habits, and safety precautions like cleaning spills, wearing appropriate clothing, safe lifting techniques, and fire safety.
4
KEEPING FOOD SAFE IN STORAGE
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
Food Safety Presentation.pptx
Food safety involves properly handling, preparing, storing and serving food to prevent foodborne illness. This includes maintaining personal hygiene, preventing cross-contamination, cooking foods to the proper internal temperatures, rapidly cooling and reheating foods, and monitoring temperatures of refrigerators and freezers. Key steps are cleaning and sanitizing surfaces, separating raw and ready-to-eat foods, cooking to 75°C, and refrigerating foods below 5°C.
FOOD-SAFETY-TRAINING-2017-Updated-3-2-17.pptx
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
Haccp The Total Story
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
Safe food 2
The document discusses proper food handling procedures to prevent contamination. It emphasizes cleaning surfaces before and after food preparation, avoiding cross-contamination, using clean utensils, washing produce, and not preparing food too far in advance. It also covers proper storage temperatures for refrigerators, freezers, and dry goods to prevent bacterial growth. Food should be cooked thoroughly and reheated or cooled quickly using appropriate temperature thresholds and storage containers. First in first out stock rotation is important to avoid deteriorated food.
Food safety-training-for-agencies-2012
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
Food Hygiene
The document discusses the importance of food hygiene and provides guidelines on key aspects of food safety. It emphasizes the 4 C's: cleaning, cooking, chilling, and preventing cross-contamination. Proper cleaning of surfaces, hands, and equipment is vital. Foods must be stored at safe temperatures and promptly refrigerated. Cross-contamination can spread bacteria and should be avoided through practices like using separate cutting boards. Following food hygiene procedures is necessary to produce safe food.
Hygiene-Reading-Matl.pptx
PROPER HYGIENE AND FOOD SAFETY BEFORE HANDLING FOOD PROCESSING.
DOS ABD DONTS IN DOING FOOD FISH PROCESSING
PJP Store Safe - Store Fresh
Putting the right processes in place to ensure the food you prepare and serve to your customers is safe will go a long way toward protecting your customers, your brand and your business. That’s why Cambro® has developed StoreSafe Store Fresh®, our comprehensive approach to food safety, while maintaining optimal freshness and food quality.
Food Hygiene Essential
This document outlines an essential food safety training for food handlers at the Rosewood Abu Dhabi Hotel in January 2015. The learning objectives are to improve food safety knowledge, motivate safe practices, and ensure compliance. Key topics covered include foodborne illness prevention, personal hygiene, pest control, cross-contamination, cooking and chilling food safely, cleaning procedures, and the importance of separating raw and ready-to-eat foods. Food safety best practices such as proper handwashing, protective clothing, cooking to safe temperatures, and chillling food quickly are emphasized.
Food Safety & Hygiene
This document discusses food safety and contamination prevention. It introduces food safety and types of contamination including physical, chemical, and biological. Common causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and time/temperature abuse. Key prevention strategies include proper personal hygiene, separating raw and cooked foods to prevent cross-contamination, thoroughly cooking foods, chilling and reheating foods properly, cleaning and sanitizing surfaces and equipment, pest control, and proper food receiving, storage, and rotation.
Ppt food hygiene & food preservation
Food hygiene is important to prevent contamination and food poisoning. It involves proper personal hygiene, safe food storage, cleaning, cooking foods thoroughly, and pest control. Food preservation methods like drying, refrigeration, freezing, and canning are used to prevent spoilage and allow food to be stored longer. When purchasing food, it is important to make a list, compare prices, and avoid expired or damaged goods to save resources and money.
FOOD SAFETY AND HYGIENE PPTedited one.pptx
This document discusses food safety and hygiene. It begins with an introduction to food safety and types of food contamination including physical, chemical, and biological. The main causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and sanitation, and time and temperature abuse. Key practices for prevention include proper hygiene, sanitizing surfaces, and storing food at safe temperatures. Maintaining clean facilities and equipment is important to prevent contamination.
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Mircrobial populaition dynamics in milk
The document summarizes microbial population dynamics in milk. It discusses that the initial microflora of good quality milk consists of non-thermoduric micrococci and streptococci. Pathogens predominate in mastitis milk. Psychrotrophic bacteria originate from water and milking equipment and include Pseudomonas species. Lactic acid bacteria grow when milk is not refrigerated, producing acid that inhibits other microorganisms. Pasteurization reduces microorganisms and the surviving microflora consists mainly of spore-forming bacteria and lacto bacilli. Changes in milking systems have caused the microflora to change from gram-positive to gram-negative psychrotrophic microorganisms like P
Contamination, Preservation and Spoilage of milk
This document discusses sources of contamination and spoilage in milk and milk products. It outlines various sources of contamination on the farm, during transit and processing, including farm equipment, milking utensils, employee hands, and processing equipment. It then discusses methods of preservation like heat, cold temperatures, and preservatives. Finally, it describes different types of spoilage bacteria that can cause souring, gas production, ropiness, proteolysis, lipolysis, and flavor changes in milk, resulting in off-flavors like bitter, burnt, or unusual colors.
Milk and milk products
Milk and Milk Products
This document summarizes the composition, types, processing, and applications of milk and milk products. It discusses the main components of milk including water, proteins, fat, carbohydrates, vitamins, and minerals. It also outlines various forms of milk like whole milk, skim milk, dry milk, and flavored milk. Key milk products are described such as yogurt, butter, cheese, and cream. The document concludes that milk and its products provide important nutrients and are useful for human life.
Handling sugar apple fruits after harvest by farhang hamid
Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising.
1. Post-harvest treatments
2. Packaging
3. Storage of fresh fruits
4. Pre-processing into pulp
5. Storage of pulp
Milk IHM NOTES
Milk undergoes several processing steps after being collected from mammals. It is quickly cooled, separated so the heavier fat separates from the lighter milk, and then pasteurized by being heated to 72 degrees Celsius for 15 seconds to control microorganisms. The milk is then homogenized by forcing it through extremely small holes to break up the fat particles so they remain suspended. There are several types of milk including whole milk, skimmed milk where the fat has been removed, buttermilk which is a byproduct of making butter, and condensed milk where water has been removed. Milk provides nutrients to the body, with the main components being water at 82%, protein at 11%, fat ranging from 3-6%, minerals at 1
Milk And Milk Products
This document discusses contamination, preservation, and spoilage of milk products. It describes potential sources of contamination on the farm, during handling and transit, and in manufacturing. Methods of preservation include asepsis, heat treatment, refrigeration, drying, and use of preservatives. Spoilage can result in gas production, proteolysis, ropiness, changes in milk fat like rancidity, alkali production, and changes in flavor and color from various microorganisms. Psychrotrophic bacteria are a common cause of spoilage in refrigerated milk products.
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Handling sugar apple fruits after harvest by farhang hamid
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Stage 5 – Food Technology Production & Presentation
The document discusses food production and preparation for special occasions. It emphasizes the importance of planning, hygiene, food safety standards, and proper food handling procedures to prevent food poisoning. Key points include selecting appropriate foods, preparing foods safely using proper techniques, storing and serving foods at correct temperatures, and preventing cross-contamination. Individual food handlers are responsible for following hygiene practices and food safety requirements.
Flow of food
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
week 2.2.pdf
This document discusses Hazard Analysis Critical Control Point (HACCP) systems and food safety in commercial kitchens. It provides:
1) An overview of HACCP and the seven principles for identifying and controlling food safety hazards, including identifying critical control points and monitoring procedures.
2) Examples of potential food safety hazards at different stages of food preparation and storage such as cross-contamination, improper temperatures, and bacterial growth. It provides control points and critical actions to address each hazard.
3) Guidelines for preventing workplace injuries in commercial kitchens through proper training, safe work habits, and safety precautions like cleaning spills, wearing appropriate clothing, safe lifting techniques, and fire safety.
4
KEEPING FOOD SAFE IN STORAGE
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
Food Safety Presentation.pptx
Food safety involves properly handling, preparing, storing and serving food to prevent foodborne illness. This includes maintaining personal hygiene, preventing cross-contamination, cooking foods to the proper internal temperatures, rapidly cooling and reheating foods, and monitoring temperatures of refrigerators and freezers. Key steps are cleaning and sanitizing surfaces, separating raw and ready-to-eat foods, cooking to 75°C, and refrigerating foods below 5°C.
FOOD-SAFETY-TRAINING-2017-Updated-3-2-17.pptx
This document provides a training on food safety. It discusses the importance of food safety and preventing contamination. It outlines potentially hazardous foods and explains how pathogens grow when the conditions of FAT TOM are met. The training covers receiving, storing, and preventing contamination through proper personal hygiene, cleaning, sanitization, and recalls. It also includes scenarios about receiving bulk chicken instead of retail packages and a refrigerator being above 41°F to discuss appropriate responses to ensure food safety.
Haccp The Total Story
The Hazard Analysis Critical Control Point (HACCP) system was developed to ensure food safety for astronauts and prevent foodborne illness. It is a structured approach used to identify and control food safety hazards during all stages of food production from farm to table. The HACCP system involves identifying critical control points during food handling and processing, establishing standards to control risks, monitoring procedures, and corrective actions to ensure food is safe for consumption.
Safe food 2
The document discusses proper food handling procedures to prevent contamination. It emphasizes cleaning surfaces before and after food preparation, avoiding cross-contamination, using clean utensils, washing produce, and not preparing food too far in advance. It also covers proper storage temperatures for refrigerators, freezers, and dry goods to prevent bacterial growth. Food should be cooked thoroughly and reheated or cooled quickly using appropriate temperature thresholds and storage containers. First in first out stock rotation is important to avoid deteriorated food.
Food safety-training-for-agencies-2012
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
Food Hygiene
The document discusses the importance of food hygiene and provides guidelines on key aspects of food safety. It emphasizes the 4 C's: cleaning, cooking, chilling, and preventing cross-contamination. Proper cleaning of surfaces, hands, and equipment is vital. Foods must be stored at safe temperatures and promptly refrigerated. Cross-contamination can spread bacteria and should be avoided through practices like using separate cutting boards. Following food hygiene procedures is necessary to produce safe food.
Hygiene-Reading-Matl.pptx
PROPER HYGIENE AND FOOD SAFETY BEFORE HANDLING FOOD PROCESSING.
DOS ABD DONTS IN DOING FOOD FISH PROCESSING
PJP Store Safe - Store Fresh
Putting the right processes in place to ensure the food you prepare and serve to your customers is safe will go a long way toward protecting your customers, your brand and your business. That’s why Cambro® has developed StoreSafe Store Fresh®, our comprehensive approach to food safety, while maintaining optimal freshness and food quality.
Food Hygiene Essential
This document outlines an essential food safety training for food handlers at the Rosewood Abu Dhabi Hotel in January 2015. The learning objectives are to improve food safety knowledge, motivate safe practices, and ensure compliance. Key topics covered include foodborne illness prevention, personal hygiene, pest control, cross-contamination, cooking and chilling food safely, cleaning procedures, and the importance of separating raw and ready-to-eat foods. Food safety best practices such as proper handwashing, protective clothing, cooking to safe temperatures, and chillling food quickly are emphasized.
Food Safety & Hygiene
This document discusses food safety and contamination prevention. It introduces food safety and types of contamination including physical, chemical, and biological. Common causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and time/temperature abuse. Key prevention strategies include proper personal hygiene, separating raw and cooked foods to prevent cross-contamination, thoroughly cooking foods, chilling and reheating foods properly, cleaning and sanitizing surfaces and equipment, pest control, and proper food receiving, storage, and rotation.
Ppt food hygiene & food preservation
Food hygiene is important to prevent contamination and food poisoning. It involves proper personal hygiene, safe food storage, cleaning, cooking foods thoroughly, and pest control. Food preservation methods like drying, refrigeration, freezing, and canning are used to prevent spoilage and allow food to be stored longer. When purchasing food, it is important to make a list, compare prices, and avoid expired or damaged goods to save resources and money.
FOOD SAFETY AND HYGIENE PPTedited one.pptx
This document discusses food safety and hygiene. It begins with an introduction to food safety and types of food contamination including physical, chemical, and biological. The main causes of contamination are cross-contamination, poor personal hygiene, improper cleaning and sanitation, and time and temperature abuse. Key practices for prevention include proper hygiene, sanitizing surfaces, and storing food at safe temperatures. Maintaining clean facilities and equipment is important to prevent contamination.
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The biomechanics of running involves the study of the mechanical principles underlying running movements. It includes the analysis of the running gait cycle, which consists of the stance phase (foot contact to push-off) and the swing phase (foot lift-off to next contact). Key aspects include kinematics (joint angles and movements, stride length and frequency) and kinetics (forces involved in running, including ground reaction and muscle forces). Understanding these factors helps in improving running performance, optimizing technique, and preventing injuries.
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Brain specific drug delivery.pptx -Mpharm
BBB and BCF
control the entry of compounds into the brain and
regulate brain homeostasis.
restricts access to brain cells of blood–borne compounds and
facilitates nutrients essential for normal metabolism to reach brain cells
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Public Health Lecture 4 Social Sciences and Public Health
Sociology, Anthropology and Psychology as applied to Public Health
Pharmacology of Prostaglandins, Thromboxanes and Leukotrienes
This presentation gives information on the pharmacology of Prostaglandins, Thromboxanes and Leukotrienes i.e. Eicosanoids. Eicosanoids are signaling molecules derived from polyunsaturated fatty acids like arachidonic acid. They are involved in complex control over inflammation, immunity, and the central nervous system. Eicosanoids are synthesized through the enzymatic oxidation of fatty acids by cyclooxygenase and lipoxygenase enzymes. They have short half-lives and act locally through autocrine and paracrine signaling.
Selective α1-Blocker.pptx
Selective alpha1 blockers are Prazosin, Terazosin, Doxazosin, Tamsulosin and Silodosin majorly used to treat BPH, also hypertension, PTSD, Raynaud's phenomenon, CHF
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14...
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14th Edition (Hinkle, 2017) Verified Chapter's 1 - 73 Complete.pdf
PGx Analysis in VarSeq: A User’s Perspective
Since our release of the PGx capabilities in VarSeq, we’ve had a few months to gather some insights from various use cases. Some users approach PGx workflows by means of array genotyping or what seems to be a growing trend of adding the star allele calling to the existing NGS pipeline for whole genome data. Luckily, both approaches are supported with the VarSeq software platform. The genotyping method being used will also dictate what the scope of the tertiary analysis will be. For example, are your PGx reports a standalone pipeline or would your lab’s goal be to handle a dual-purpose workflow and report on PGx + Diagnostic findings.
The purpose of this webcast is to:
Discuss and demonstrate the approaches with array and NGS genotyping methods for star allele calling to prep for downstream analysis.
Following genotyping, explore alternative tertiary workflow concepts in VarSeq to handle PGx reporting.
Moreover, we will include insights users will need to consider when validating their PGx workflow for all possible star alleles and options you have for automating your PGx analysis for large number of samples. Please join us for a session dedicated to the application of star allele genotyping and subsequent PGx workflows in our VarSeq software.
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pharmacy exam preparation for undergradute students.pptx
pharmacy exam preparation for undergradute students.pptx
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Tele Optometry (kunj'sppt) / Basics of tele optometry.
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Public Health Lecture 4 Social Sciences and Public Health
Public Health Lecture 4 Social Sciences and Public Health
Pharmacology of Prostaglandins, Thromboxanes and Leukotrienes
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TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14...
TEST BANK For Brunner and Suddarth's Textbook of Medical-Surgical Nursing, 14...
Food safety training courses
- 1. Food Safety Training Courses
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