سجل الان فى دورات الهيئة السعودية للمواصفات والمقاييس والجودة (مدقق سلامة غذاء دولي معتمد ISO 22000) - IRCA
http://training.saso.gov.sa/Ar/TrainingPrograms/Pages/CourseDetails.aspx?trID=15&trType=Training
This document provides sources from various health organizations for information on food safety, including the RI Department of Health, CDC, FDA, URI, and Iowa State, and directs the reader to visit their websites for additional food safety information and resources.
This document provides sources from various health organizations for information on food safety, including the RI Department of Health, CDC, FDA, URI, and Iowa State, and directs the reader to visit their websites for additional food safety information and resources.
This document provides an overview of sanitation issues around the world and in India specifically. Some key points:
- Globally, 61% of people had access to basic sanitation in 2008, while 40% lacked access to improved sanitation facilities. Inadequate sanitation increases disease incidence.
- In rural India, open defecation is common and poses health risks. Diarrhea is a major killer of children under 5. Lack of sanitation also impacts education and economic productivity.
- Urban India faces challenges of sanitation access in slums and safe disposal of human waste. Programs like Nirmal Shahar Puraskar aim to recognize best practices in urban sanitation.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
Cleanliness reduces diseases and makes people feel good and live longer. It is important to keep our surroundings clean by not littering and properly disposing of waste, which sets a good example for others. Schools should also be kept clean by using the dustbins and caring for property, and cleanliness in society prevents diseases and gives a good impression.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
Basic Food Handling Training Power Point Presentationbadalkumar
This document provides an overview of basic food handling and safety training. It discusses foodborne illness and contamination, important food safety terms like hygiene and sanitation, the three types of bacteria, temperature dangers zones for bacterial growth, sources of contamination, and methods for preventing contamination and food poisoning such as proper food storage, cleaning, pest control, and food preservation techniques. It also outlines premises and equipment requirements and cleaning procedures to ensure food safety.
This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Time-temperature abuse and cross-contamination are two major causes when harmful microbes spread. Proper handwashing, cleaning, cooking, cooling and separating foods are important to prevent contamination.
The document summarizes food safety practices in food storage and preparation areas. Meats, seafood and poultry were stored separately from other foods and double wrapped with tags noting food type, storage temperature, and expiration dates. Sauces, fruits and vegetables also had dedicated storage with similar labeling. A separate area portioned and repackaged foods for future use. The preparation area separated each food type and equipped stations with designated tools and handwashing sinks to prevent cross-contamination, with signs identifying cutting boards by food. Charts around cooking stations indicated proper internal cooking temperatures to avoid foodborne illness.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEBean Malicse
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
The document discusses food hygiene and safety. It describes the role of Environmental Health Officers in ensuring food safety through inspection of food premises, enforcement of food law, and ability to shut down or prosecute businesses for violations. It provides examples of restaurants fined for various food hygiene violations found during inspections such as presence of pests, poor cleaning and cooling practices, and risk of cross-contamination.
This document discusses food hygiene and safety. It covers (1) the importance of protecting food from contamination and preventing bacterial growth, (2) the costs of poor food hygiene like food poisoning outbreaks and fines, (3) the benefits of good hygiene like satisfied customers and compliance with regulations, and (4) bacteria and the requirements for their growth. It also discusses high risk foods, food poisoning prevention, and the importance of personal hygiene for food handlers.
Personal hygiene involves maintaining cleanliness and grooming of the external body through regular habits like washing, bathing, oral hygiene, and handwashing. It helps prevent infections and illnesses while promoting psychological well-being. Key aspects of personal hygiene include regular hair washing to remove oil and dirt; daily face washing; brushing and flossing teeth twice daily; washing ears, hands, feet, nails, and trimming nails; and bathing daily to prevent body odor. Proper hygiene of all body parts is important for health.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
This document provides an overview of sanitation issues around the world and in India specifically. Some key points:
- Globally, 61% of people had access to basic sanitation in 2008, while 40% lacked access to improved sanitation facilities. Inadequate sanitation increases disease incidence.
- In rural India, open defecation is common and poses health risks. Diarrhea is a major killer of children under 5. Lack of sanitation also impacts education and economic productivity.
- Urban India faces challenges of sanitation access in slums and safe disposal of human waste. Programs like Nirmal Shahar Puraskar aim to recognize best practices in urban sanitation.
This document discusses food safety and foodborne illnesses. It provides information on common foodborne pathogens and illnesses, populations at high risk, safe food handling practices, and preventing food contamination. Regulations and standards like the FDA Food Code and HACCP are described. Challenges to food safety from changes in food production and emerging pathogens are also mentioned.
Cleanliness reduces diseases and makes people feel good and live longer. It is important to keep our surroundings clean by not littering and properly disposing of waste, which sets a good example for others. Schools should also be kept clean by using the dustbins and caring for property, and cleanliness in society prevents diseases and gives a good impression.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
Basic Food Handling Training Power Point Presentationbadalkumar
This document provides an overview of basic food handling and safety training. It discusses foodborne illness and contamination, important food safety terms like hygiene and sanitation, the three types of bacteria, temperature dangers zones for bacterial growth, sources of contamination, and methods for preventing contamination and food poisoning such as proper food storage, cleaning, pest control, and food preservation techniques. It also outlines premises and equipment requirements and cleaning procedures to ensure food safety.
This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Time-temperature abuse and cross-contamination are two major causes when harmful microbes spread. Proper handwashing, cleaning, cooking, cooling and separating foods are important to prevent contamination.
The document summarizes food safety practices in food storage and preparation areas. Meats, seafood and poultry were stored separately from other foods and double wrapped with tags noting food type, storage temperature, and expiration dates. Sauces, fruits and vegetables also had dedicated storage with similar labeling. A separate area portioned and repackaged foods for future use. The preparation area separated each food type and equipped stations with designated tools and handwashing sinks to prevent cross-contamination, with signs identifying cutting boards by food. Charts around cooking stations indicated proper internal cooking temperatures to avoid foodborne illness.
PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENEBean Malicse
The document discusses principles of food sanitation, safety, and hygiene. It covers key definitions, the importance of food safety, causes of foodborne illness including cross-contamination and time-temperature abuse. It also discusses potentially hazardous foods and understanding microorganisms like bacteria, conditions needed for bacteria to grow, and how to control bacterial growth in food. The primary goals of food sanitation are cleanliness, preventing contamination, and destroying harmful bacteria through proper cooking and handling of food.
The document discusses food hygiene and safety. It describes the role of Environmental Health Officers in ensuring food safety through inspection of food premises, enforcement of food law, and ability to shut down or prosecute businesses for violations. It provides examples of restaurants fined for various food hygiene violations found during inspections such as presence of pests, poor cleaning and cooling practices, and risk of cross-contamination.
This document discusses food hygiene and safety. It covers (1) the importance of protecting food from contamination and preventing bacterial growth, (2) the costs of poor food hygiene like food poisoning outbreaks and fines, (3) the benefits of good hygiene like satisfied customers and compliance with regulations, and (4) bacteria and the requirements for their growth. It also discusses high risk foods, food poisoning prevention, and the importance of personal hygiene for food handlers.
Personal hygiene involves maintaining cleanliness and grooming of the external body through regular habits like washing, bathing, oral hygiene, and handwashing. It helps prevent infections and illnesses while promoting psychological well-being. Key aspects of personal hygiene include regular hair washing to remove oil and dirt; daily face washing; brushing and flossing teeth twice daily; washing ears, hands, feet, nails, and trimming nails; and bathing daily to prevent body odor. Proper hygiene of all body parts is important for health.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.