The document discusses food safety and sanitation. It defines contamination, potentially hazardous foods, and microorganisms that can cause foodborne illness. It emphasizes the importance of personal hygiene for food handlers and proper food storage, preparation, and cleaning/sanitation procedures to prevent cross-contamination and bacterial growth. The Hazard Analysis Critical Control Point (HACCP) system is introduced as an effective food safety management program. Occupational safety signs and their defined colors are also briefly covered.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The document provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
Food sanitation involves protecting food from contamination, harmful bacteria, and foreign bodies. It requires absolute cleanliness through personal hygiene, safe food handling, and clean facilities and equipment. Food safety is the top priority for food service employees to prevent foodborne illness. Three main causes of foodborne illness are cross-contamination, time-temperature abuse, and poor personal hygiene.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
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.
This document discusses food safety and foodborne illness. It covers:
1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The document provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
Food sanitation involves protecting food from contamination, harmful bacteria, and foreign bodies. It requires absolute cleanliness through personal hygiene, safe food handling, and clean facilities and equipment. Food safety is the top priority for food service employees to prevent foodborne illness. Three main causes of foodborne illness are cross-contamination, time-temperature abuse, and poor personal hygiene.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
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.
This document discusses food safety and foodborne illness. It covers:
1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
Food plantation is the good material about the pht they are give good knowledge about the student and hotel management and they are give more knowledge about the public for sanitizer of waste disposal
This document provides information on basic food safety practices regarding receiving and storage. It discusses the three main types of food hazards: biological, chemical, and physical. Biological hazards include viruses, bacteria, parasites and fungi. Chemical hazards include cleaners, sanitizers and lubricants. Physical hazards include hair, dirt and broken glass. The document emphasizes that time-temperature abuse, cross-contamination, and poor personal hygiene are the three critical factors that can make food unsafe. It provides guidelines for proper food receiving, storage, and maintaining good personal hygiene.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
This document provides an overview of food hazards and food safety. It discusses biological, chemical, and physical food hazards as well as allergens. It explains how bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness. Key factors that influence bacterial growth like food, moisture, temperature and time are also summarized. The document outlines proper food receiving, storage, preparation, holding and service procedures to prevent cross-contamination and bacterial growth. It introduces Hazard Analysis Critical Control Point (HACCP) systems to identify and control risks. Food safety best practices around personal hygiene, cleaning and sanitation are also covered.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Description of the 4 basic keys to food safety. These are identified in the Servsafe Food Handler book. Food safety training is important to all food establishments and understanding the basic concepts is the first step.
www.clbglobalservice.com
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
The document provides information from a food safety training program. It discusses the three main causes of foodborne illness: time/temperature abuse, cross-contamination, and poor personal hygiene. It emphasizes proper handwashing, avoiding cross-contamination between raw and ready-to-eat foods, and properly monitoring temperatures during receiving, holding, storing, serving, preparing, cooling, cooking, and reheating foods. The training stresses washing hands frequently, especially after using the restroom or touching one's body, and using and changing gloves properly.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.
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.
This document discusses the importance of sanitation and food safety in preventing foodborne illness. It defines key terms like sanitation, food safety, hygiene, and discusses the three main types of food hazards - biological, chemical, and physical. The document emphasizes that proper sanitation, prevention of cross-contamination, and good personal hygiene are critical to ensure food does not become unsafe. It provides guidelines for food handlers regarding proper handwashing, glove use, health, attire, food storage, cooking, chilling, reheating, serving, and dishwashing procedures. Maintaining clean facilities and following food safety best practices is vital for any food service operation.
Washing hands regularly is important for personal and public health. Germs and bacteria on unwashed hands can spread infectious diseases like colds, flu, and diarrhea. Maintaining good personal hygiene through practices like cleaning cuts and keeping hair, skin, and nails clean also promotes health and confidence. Food safety depends on preventing cross-contamination between raw and cooked foods by using clean equipment and washing hands. Properly cooking food to the right internal temperatures measured with a food thermometer kills any harmful bacteria. Following a Hazard Analysis Critical Control Point (HACCP) system helps identify risks and establish procedures like monitoring critical control points to prevent food safety hazards.
Principles of safety, hygiene and satination powerpointFlorecellB
This document provides guidance on food safety principles including hazard analysis and critical control points (HACCP). It discusses developing a food safety plan based on HACCP involving identifying hazards, preventive measures, monitoring procedures, corrective actions, record keeping, and reviews. Key aspects of a food safety plan covered include cleaning and sanitation, personal hygiene, pest control, waste disposal, staff training, and handling customer complaints. Foodborne illness can result from microbial contamination or improper temperature control during food processing.
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Food plantation is the good material about the pht they are give good knowledge about the student and hotel management and they are give more knowledge about the public for sanitizer of waste disposal
This document provides information on basic food safety practices regarding receiving and storage. It discusses the three main types of food hazards: biological, chemical, and physical. Biological hazards include viruses, bacteria, parasites and fungi. Chemical hazards include cleaners, sanitizers and lubricants. Physical hazards include hair, dirt and broken glass. The document emphasizes that time-temperature abuse, cross-contamination, and poor personal hygiene are the three critical factors that can make food unsafe. It provides guidelines for proper food receiving, storage, and maintaining good personal hygiene.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
This document provides an overview of food hazards and food safety. It discusses biological, chemical, and physical food hazards as well as allergens. It explains how bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness. Key factors that influence bacterial growth like food, moisture, temperature and time are also summarized. The document outlines proper food receiving, storage, preparation, holding and service procedures to prevent cross-contamination and bacterial growth. It introduces Hazard Analysis Critical Control Point (HACCP) systems to identify and control risks. Food safety best practices around personal hygiene, cleaning and sanitation are also covered.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
Description of the 4 basic keys to food safety. These are identified in the Servsafe Food Handler book. Food safety training is important to all food establishments and understanding the basic concepts is the first step.
www.clbglobalservice.com
Food safety and hygiene are governed by various international standards and legislation. Proper handling, preparation, storage and sanitation of food helps prevent foodborne illness. Key principles of food hygiene according to WHO include preventing contamination, separating raw and cooked foods, properly cooking and storing foods. The HACCP (Hazard Analysis and Critical Control Point) system is a preventative approach that identifies hazards and measures to reduce risks. Governments establish laws and regulations regarding food production, processing, distribution and labeling to ensure safety. Citizens also have a role in monitoring compliance with food safety laws.
This document discusses food safety, hygiene, and related legislation. It covers several key points:
1) Food safety involves proper handling, preparation, and storage of food to prevent foodborne illness. Proper sanitation and hygiene practices are important to avoid health hazards.
2) Major issues discussed include foodborne disease transmission, genetic food safety debates, availability of safe water in developing countries, and the five key principles of food hygiene according to WHO.
3) International standards like ISO 22000 and hazard analysis critical control point (HACCP) principles are described which aim to reduce food safety risks and prevent hazards. Proper food handling, purchasing, receiving, storing, preparing, cooking, serving
The document provides information from a food safety training program. It discusses the three main causes of foodborne illness: time/temperature abuse, cross-contamination, and poor personal hygiene. It emphasizes proper handwashing, avoiding cross-contamination between raw and ready-to-eat foods, and properly monitoring temperatures during receiving, holding, storing, serving, preparing, cooling, cooking, and reheating foods. The training stresses washing hands frequently, especially after using the restroom or touching one's body, and using and changing gloves properly.
This document discusses food hygiene and safety. It defines food hygiene as practices that keep food clean and safe to eat, and food safety as the absence of adverse health effects from food consumption. It outlines several principles of food hygiene including personal hygiene, food storage, preventing cross-contamination, temperature control, and cleaning premises and equipment. It also discusses food contamination from physical, chemical and biological agents and the importance of food hygiene for food handlers and high-risk foods.
This document provides an introduction to food safety. It defines food safety as ensuring food will not cause harm when prepared and eaten as intended. Foodborne illness occurs when food is contaminated during improper handling, preparation, or storage. Common pathogens that cause foodborne illness are Salmonella, E. coli, and other bacteria. Factors like time, temperature, and moisture can allow bacteria to grow. Proper hygiene for food handlers, including handwashing and clean attire, is important to prevent cross-contamination.
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.
This document discusses the importance of sanitation and food safety in preventing foodborne illness. It defines key terms like sanitation, food safety, hygiene, and discusses the three main types of food hazards - biological, chemical, and physical. The document emphasizes that proper sanitation, prevention of cross-contamination, and good personal hygiene are critical to ensure food does not become unsafe. It provides guidelines for food handlers regarding proper handwashing, glove use, health, attire, food storage, cooking, chilling, reheating, serving, and dishwashing procedures. Maintaining clean facilities and following food safety best practices is vital for any food service operation.
Washing hands regularly is important for personal and public health. Germs and bacteria on unwashed hands can spread infectious diseases like colds, flu, and diarrhea. Maintaining good personal hygiene through practices like cleaning cuts and keeping hair, skin, and nails clean also promotes health and confidence. Food safety depends on preventing cross-contamination between raw and cooked foods by using clean equipment and washing hands. Properly cooking food to the right internal temperatures measured with a food thermometer kills any harmful bacteria. Following a Hazard Analysis Critical Control Point (HACCP) system helps identify risks and establish procedures like monitoring critical control points to prevent food safety hazards.
Principles of safety, hygiene and satination powerpointFlorecellB
This document provides guidance on food safety principles including hazard analysis and critical control points (HACCP). It discusses developing a food safety plan based on HACCP involving identifying hazards, preventive measures, monitoring procedures, corrective actions, record keeping, and reviews. Key aspects of a food safety plan covered include cleaning and sanitation, personal hygiene, pest control, waste disposal, staff training, and handling customer complaints. Foodborne illness can result from microbial contamination or improper temperature control during food processing.
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
The document provides information on food quality control and safety. It discusses definitions of food quality, characteristics of quality food, and what safe food means to consumers. It also covers topics like food hygiene, high-risk foods, bacteria, food poisoning, carriers, factors contributing to food poisoning outbreaks, and maintaining the food poisoning chain. The roles and services of the Food Safety & Quality Division under the Ministry of Health are outlined, along with an overview of the work done by the Food Division at the Public Health Laboratory in Sg. Buloh.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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3. Sanitation
The act or process of making
sanitary (clean).
The promotion of hygiene and
prevention of disease by
maintenance of sanitary condition.
4. What causes contamination and food borne disease?
Food borne diseases come from
bacteria or microorganism.
Most food borne illness is the
result of eating food that has been
contaminated.
5. CONTAMINATION
Is the presence of harmful substances not
originally present in the food.
Cross contamination occurs when
microorganism are transferred from one
surface or one medium to another as in a
contaminated/ dirty container to food, dirty
hands to food or contaminated food to
uncontaminated food.
6. FOUR TYPES OF FOOD HAZARDS
Biological hazards
Chemical hazards
Physical hazards
Allergens
7. pathogens
Is the most important kind of biological
hazards to consider are microorganism.
A microorganism that can caused disease is
called a pathogen.
MICROORGANISM
Is a tiny, usually single-celled organism
that can be seen only with microscope.
8. Four kinds of microorganism can contaminate food
and cause illness;
Bacteria
Viruses
Fungi
parasites
9. Conditions contributes for Growth
of Bacteria
1. Food.
2. Moisture.
3. Temperature.
Bacteria grow best at warm temperatures.
Temperatures between 41°F and 135°F (5°C and
57°C) promote the growth of disease-causing
bacteria. This temperature range is called the
Food Danger Zone.
4.Acidity or alkalinity.
.
10. 5.Oxygen.
Some bacteria require oxygen to grow.
These are called aerobic. Some bacteria are
anaerobic, which means they can grow only
if there is no air present, such as in metal
cans. A third category of bacteria can grow
either with oxygen or without it. These
bacteria are called facultative.
6. Time.
11. Potentially Hazardous Foods or TCS
Foods
Foods that provide a good environment for
the growth of disease-causing
microorganisms are called potentially
hazardous foods.
These foods are also called TCS foods. The
abbreviation stands for Time/Temperature
Control for Safety.
12. What are the Potentially Hazardous
Foods?
Any food derived from animals, or any food containing
animal products
Any food derived from plants that has been cooked,
partially cooked, or otherwise heat-treated.
Raw seed sprouts.
Sliced melons
Cut tomatoes (for the same reason as sliced melons).
Garlic and oil mixtures (because the oil seals the garlic
from the air, fostering the growth of anaerobic
bacteria, as explained above).
13. PERSONAL HYGIENE
Personal hygiene refer to sanitary
health habits that include keeping the
body, hair, and teeth clean ; wearing
clean clothes ;washing hands properly.
14.
15. PERSONAL HYGIENE FOR FOOD
HANDLERS
1. Do not work with food if you have any
communicable disease or infection
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean.
5. Keep mustaches and beards trimmed and clean
6. Remove all jewelry; rings, low hanging earrings,
watches, bracelets.
7. Do not smoke or chew gum while on duty.
17. Examples of situations in which
cross-contamination can occur include the
following:
• Mixing contaminated leftovers with a freshly
cooked batch of food.
• Handling ready-to-eat foods with unclean
hands.
• Handling several types of food without
washing hands in between.
• Cutting raw chicken, then using the same
cutting board, un sanitized, to cut vegetables.
18. • Placing ready-to-eat foods on a lower
refrigerator shelf and allowing juices
from raw
fish or meat to drip onto them from an
upper shelf.
• Wiping down work surfaces with a
soiled cloth.
19. Use of Gloves
If used correctly, gloves can help protect foods
against cross-contamination. If used incorrectly,
however, they can spread contamination just as
easily as bare hands. Health departments
in some localities require the use of some kind
of barrier between hands and any foods that
are ready to eat—that is, foods that will be
served without further cooking. Gloves, tongs,
and other serving implements, and bakery or
deli tissue can serve as barriers. To be sure
gloves are used correctly, observe the following
guidelines
20. Guidelines for Using Disposable Gloves
1. Wash hands before putting on gloves or
when changing to another pair. Gloves are
not a substitute for proper hand washing.
2. Remove and discard gloves, wash hands,
and change to a clean pair of gloves after
handling one food item and before starting
work on another.
In particular, never to fail to change gloves after
handling raw meat, poultry, or seafood. Gloves
are for single use only. Remember the purpose
of using gloves is to avoid cross-contamination.
21. 3. Change to a clean pair of gloves
whenever gloves become torn,
soiled, or contaminated by contact
with an unsanitary surface
22. Food Storage
following rules of safe food storage have two
purposes:
1. To prevent contamination of foods.
2. To prevent growth of bacteria that may
already be in foods.
Temperature control is an important part of food
storage. Perishable foods must be kept out of the Food
Danger Zone—41°F to 135°F (5°C to 57°C)—as much as
possible, because these temperatures support bacterial
growth.
23. Food is handlThe Four-Hour Ruleed in
many stages between the time it is received
and the time it is finally served. This
progression, called the flow of food, is
discussed further in a later section. During
each stage, food might be allowed to remain
in the Food Danger Zone for a time. To
protect food and keep it safe, follow the four-
hour rule: Do not let food remain in the Food
Danger Zone for a cumulative total of more
than 4 hours between receiving and serving
24. FOOD SAFETY STANDARDS
A. Selection and procurement of
food.
1. Buy foods only from a reputable supplier
who:
• Meets standards of food quality;
• Can deliver consistent product quality;
• Uses delivery trucks that are clean and in good
condition; and
• Have clean, well run warehouse.
25. .
2. In buying, select foods that meet quality standards
and free from filth or spoilage , insuring that;
a. Fruit and milk grade A quality standards
b. Dry milk products are made from pasteurized
products
c. Meat products, fish, seafood’s are free from any
foul odor or discoloration.
3. Check the suppliers source of food. Try to inspect
if the fish that is bought from unpolluted water and
chicken from healthy animals that are slaughtered,
stored, handled and transported in a sanitary way.
26. FOOD HANDLING AND PREPARATION
1. Start with clean, wholesome foods from reputable
purveyors.
2. handle foods as little as possible. Use tongs, spatula
or other utensils instead of hands when practical.
3. Use clean, sanitized equipment and worktables.
4. clean and sanitize cutting surfaces and equipment
after handling raw poultry, meat, fish, or eggs and
before working on another food.
5. clean as you go. Don’t wait until the end of the
workday.
27. CLEANING AND SANITIZING EQUIPMENT
Cleaning- means removing visible
dirt.
Sanitizing- means killing disease –
causing bacteria.
29. Procedure for Manual Dishwashing
1.Scrape and rinse
2. Wash
3. Rinse
4. Sanitize
5. Drain and air dry
30. MECHANICAL DISHWASHING
PROCEDURE
1. Scrape and Rinse.
2. Rack dishes so the dishwasher spray will
strike all surfaces.
3. Run the dishwasher for a full cycle.
4. Critical temperatures.
5. Air and dry and inspect dishes. Do not
touch food contact surfaces.
31. System for Food Safety
HACCP (pronounced HASS-up). Hazard
Analysis Critical Control Point
One of the effective food safety system
The purpose of HACCP is to identify,
monitor, and control dangers of food
contamination
32. 7 steps of HACCP SYSTEM
1. Assess hazards.
2. Identify critical control points (CCPs).
3. Set up standards or limits for CCPs.
4. Set up procedures for monitoring CCPs.
5. Establish corrective actions.
6. Set up a recordkeeping system.
7. Verify the system is working.
These steps are the basis of the following
discussion
33. ASSESSING HAZARDS
the process of identifying which of these
dangerous conditions can occur every step
of the process
These hazards can be divided into three
categories:
1. Contamination, such as cross-
contamination from a soiled cutting
surface, torn packaging
34. 2. Growth of bacteria and other
pathogens due to such conditions as
inadequate refrigeration
or storage, and holding hot foods below 135°F
(57°C).
3. Survival of pathogens or the continued
presence of toxins, usually because of
inadequate
cooking or heating or inadequate sanitizing
of equipment and surfaces.
35.
36. 2. Everyone in the organization
understands the general requirements of
occupational safety and health laws.
3. The employer is actively involved in
OHS management.
4. A competent person in the organization
coordinates safety management activities.
5. There is occupational safety and health
policy that is up- to- date
37. 6. Everyone in the organization
knows about the occupational safety
and health policy.
7. Adequate resources are provided
for all aspects of OHS management.
8. All employees have sufficient time
to carry out specific tasks related to
occupational safety and health.
40. SIGN COLORS DEFINED
Red color reflects immediate
hazardous situations that will
cause death or other serious
injuries like Danger signs and
Fire symbols.
Orange Color represents a
potentially unsafe situation
that could cause serious injury
and indicated by warning signs.
41. Yellow color used to alert against unsafe
practices, which if not avoided, may
results in minor or moderate injuries like
Caution Signs.
Green color indicates the emergency
egress location, first aids and other safety
equipment.
Blue color is used to convey safety
information.
42. The Safe Workplace
The management of a food-service operation must see to it
that the structure and equipment have necessary safety
features.
1. Structure, equipment, and electrical
wiring in good repair.
2. Adequate lighting on work surfaces and in
corridors.
3. Nonslip floors.
4. Clearly marked exits.
5. Equipment supplied with necessary safety
devices.
43. 6. Heat-activated fire extinguishers over
cooking equipment, especially deep fryers.
7. Conveniently located emergency
equipment, such as fire extinguishers, fire
blankets,and first-aid kits.
8. Clearly posted emergency telephone
numbers.
9. Clearly posted emergency procedures,
including the Heimlich maneuver for
victims of choking. CPR
44. One or more employees should have received
formal training in this procedure.
In addition, it is a good idea to train one or
more employees in cardiopulmonary
resuscitation (CPR).
10. Smooth traffic patterns to avoid collisions
between workers.