Work safety - Fire Safety
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Fire requires oxygen, heat, and fuel to burn. It is a rapid oxidation reaction that releases heat, light, and other products. The document discusses the three elements needed for fire - oxygen from the air, a heat source to ignite fuel vapors, and any combustible solid, liquid, or gas material as fuel. It also mentions fire classes and extinguishers, and provides instructions on operating fire extinguishers and using fire blankets to put out fires.
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Group6
The document discusses different methods of fire extinguishing and types of fire detection systems. It describes five main methods of fire extinguishing - cooling, smothering, starvation, inhibiting, and four main types of automatic fire detection systems - smoke detectors, flame detectors, heat detectors, and fire control panel boards. It also discusses manual fire alarms that require human activation through pull stations or call points.
Safety and project solutions presentation
This document provides an overview of Safety Project Solutions and their water mist fire suppression systems. It discusses that water mist systems are more advanced than traditional sprinkler systems as they attack two elements of the fire triangle by reducing oxygen and absorbing heat. Water mist systems use 90% less water than sprinklers while still effectively cooling, suppressing fires, and controlling smoke. The document then highlights case studies of high risk fire incidents and how water mist systems could help prevent damage in such scenarios by containing fires with less water compared to sprinklers.
Fire Fighting Components & System In Pune - Aarush Fire
Fire Fighting Components & System In Pune - Aarush FireBizzporto Information and Marketting Services Private Limited
Aarush Fire Systems is one of the fastest growing companies in Fire Fighting industry. We offer to the industry a complete selection of products & services to provide turnkey & one stop solution for all kinds of fires. We provide all types of Fire Extinguishers & Spares, Hydrant system & its components, Sprinkler system & its components, Fire alarm & Smoke detection systems and its components, Co2 flooding systems & its components, Fire doors, Safety doors. We also provide class room training as well as live demonstrations of fire fighting equipments & systems. We have tie ups with several organizations & associates to provide the best & most advanced products available in the country today and we are serving in this industry from last 7 years, started with sister concern firm.DATA LOGGING
This document summarizes a group project on data logging a combustion experiment. The group members conducted an experiment using sensors to measure oxygen, temperature, and humidity levels during candle combustion inside a bell jar. The results showed that sufficient oxygen is needed for combustion and that temperature and humidity increased during the reaction as oxygen levels rose. Combustion reactions are important in powering engines and for applications like heating homes. Data logging allowed the group to accurately record and analyze sensor data from the experiment.
Oxygen Reduction System N2 FIREFIGHTER® ISOLCELL SPA
"Completely eliminating the fire hazard and safeguarding people, buildings and it's content is possible with Isolcell's N2 Firefighter oxygen depletion systems."
Laws of thermodynamics and their significance
The document discusses the four laws of thermodynamics:
1) The Zeroth Law establishes that temperature is a fundamental property and bodies in thermal equilibrium have the same temperature.
2) The First Law states that energy cannot be created or destroyed, and the change in internal energy of a system equals heat added minus work done.
3) The Second Law explains that efficiency is always less than 100% due to wasted heat, and isolated systems progress towards disorder over time.
4) The Third Law establishes that entropy approaches a constant, minimum value as temperature approaches absolute zero.
Work safety - Accidents & Hazards
Safety is about preventing accidents before they occur. There are three types of accidents - major accidents resulting in disabling injuries or death, minor accidents which can be treated with first aid, and near misses that do not result in injury. Accidents in catering and housekeeping commonly include slips and falls, burns, cuts, and strains from mishandling machines or chemicals. Hazards refer to anything with potential to cause harm, such as substances, machines, work methods, infrastructure, or other aspects of work. To promote safety, it is important to provide trainings, follow standard operating procedures, regularly check equipment, report incidents and accidents, focus on work, use personal protective equipment, have safety signs, create a safety
Work safety - Chemical Safety
The document discusses chemical safety, noting that dangerous chemicals can cause various harms from a single or long term exposure. It explains that chemicals can exist as solids like dusts and fibers, liquids and mists, or gases and vapors. Guidelines are provided on proper storage, use, and emergency procedures for chemicals, as well as what personal protective equipment to use.
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The document discusses different methods of fire extinguishing and types of fire detection systems. It describes five main methods of fire extinguishing - cooling, smothering, starvation, inhibiting, and four main types of automatic fire detection systems - smoke detectors, flame detectors, heat detectors, and fire control panel boards. It also discusses manual fire alarms that require human activation through pull stations or call points.
Safety and project solutions presentation
This document provides an overview of Safety Project Solutions and their water mist fire suppression systems. It discusses that water mist systems are more advanced than traditional sprinkler systems as they attack two elements of the fire triangle by reducing oxygen and absorbing heat. Water mist systems use 90% less water than sprinklers while still effectively cooling, suppressing fires, and controlling smoke. The document then highlights case studies of high risk fire incidents and how water mist systems could help prevent damage in such scenarios by containing fires with less water compared to sprinklers.
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Aarush Fire Systems is one of the fastest growing companies in Fire Fighting industry. We offer to the industry a complete selection of products & services to provide turnkey & one stop solution for all kinds of fires. We provide all types of Fire Extinguishers & Spares, Hydrant system & its components, Sprinkler system & its components, Fire alarm & Smoke detection systems and its components, Co2 flooding systems & its components, Fire doors, Safety doors. We also provide class room training as well as live demonstrations of fire fighting equipments & systems. We have tie ups with several organizations & associates to provide the best & most advanced products available in the country today and we are serving in this industry from last 7 years, started with sister concern firm.DATA LOGGING
This document summarizes a group project on data logging a combustion experiment. The group members conducted an experiment using sensors to measure oxygen, temperature, and humidity levels during candle combustion inside a bell jar. The results showed that sufficient oxygen is needed for combustion and that temperature and humidity increased during the reaction as oxygen levels rose. Combustion reactions are important in powering engines and for applications like heating homes. Data logging allowed the group to accurately record and analyze sensor data from the experiment.
Oxygen Reduction System N2 FIREFIGHTER® ISOLCELL SPA
"Completely eliminating the fire hazard and safeguarding people, buildings and it's content is possible with Isolcell's N2 Firefighter oxygen depletion systems."
Laws of thermodynamics and their significance
The document discusses the four laws of thermodynamics:
1) The Zeroth Law establishes that temperature is a fundamental property and bodies in thermal equilibrium have the same temperature.
2) The First Law states that energy cannot be created or destroyed, and the change in internal energy of a system equals heat added minus work done.
3) The Second Law explains that efficiency is always less than 100% due to wasted heat, and isolated systems progress towards disorder over time.
4) The Third Law establishes that entropy approaches a constant, minimum value as temperature approaches absolute zero.
Work safety - Accidents & Hazards
Safety is about preventing accidents before they occur. There are three types of accidents - major accidents resulting in disabling injuries or death, minor accidents which can be treated with first aid, and near misses that do not result in injury. Accidents in catering and housekeeping commonly include slips and falls, burns, cuts, and strains from mishandling machines or chemicals. Hazards refer to anything with potential to cause harm, such as substances, machines, work methods, infrastructure, or other aspects of work. To promote safety, it is important to provide trainings, follow standard operating procedures, regularly check equipment, report incidents and accidents, focus on work, use personal protective equipment, have safety signs, create a safety
Work safety - Chemical Safety
The document discusses chemical safety, noting that dangerous chemicals can cause various harms from a single or long term exposure. It explains that chemicals can exist as solids like dusts and fibers, liquids and mists, or gases and vapors. Guidelines are provided on proper storage, use, and emergency procedures for chemicals, as well as what personal protective equipment to use.
Work safety - Color Coding
This document discusses color coding in the workplace to enhance hygiene practices. The objectives are to adopt and implement best practices to prevent biological, chemical, and cross contamination. It also aims to follow global color coding standards to ensure hygienic work environments.
Work safety - Electrical Safety
The document provides electrical safety tips for working in the kitchen. It warns that electricity can cause death, burns, injuries from unexpected machinery starting, or fires. Simple tips include not leaving appliances running unattended, checking cables and appliances are in good condition, and never repairing an appliance while plugged in. Maintaining clean ovens and sockets not overloaded can prevent fires. Defrosting appliances yearly helps ensure proper functioning.
Work safety - Emergency Procedures
This document outlines emergency evacuation procedures and hazards in a workplace. It identifies potential hazards like burning fat and fires, electrical fires, and leaking gas. It then lists possible controls to deal with these hazards, such as providing fire blankets and extinguishers near stovetops, ensuring extinguishers can handle electrical fires, and having procedures to shut off gas supplies. The document also discusses fire control measures and ensuring extinguishers and alarms are maintained, as well as emergency procedures like signage, evacuation routes, training, and drills.
Work safety - Equipment Safety
Kitchen equipment safety is important to prevent injuries from hazards like sharp edges, heat, flames, oils, and acids in a fast-paced work environment. Workers must follow safety procedures, maintain hazard awareness, cooperate with each other, and properly use and maintain equipment. General safety tips include following instructions, creating safe work conditions, understanding hazards, wearing personal protective equipment correctly, avoiding distractions, not using broken or faulty equipment, removing jewelry near machinery, getting training, unplugging appliances while cleaning, and reporting any incidents.
Work safety - First Aid
First Aid is immediate assistance or treatment given before medical help arrives. For bleeding wounds, apply pressure until bleeding stops and bandage firmly. If a body part is severed, place it in a plastic bag and seek medical help. For burns, cool the area with water and loosely cover with cling film or clean dressing without wrapping tightly. Seek medical help for all burns. For electric shocks, switch off power at mains before touching the person and call for ambulance if not breathing after power is off.
Work safety - Incident & Accident Reporting
This document discusses incident and accident reporting. Proper reporting is important for organizations to identify risks, hazards and liability issues. Timely and accurate reporting allows companies to take corrective actions to prevent future incidents and protect employee safety.
Work safety - Knife Safety
Train employees in safe knife use and sharpening, use the right knife for each task, keep knives sharp, cut on stable surfaces, handle and store knives carefully, and use protective equipment. Don't leave loose knives on counters, try to catch falling knives, use knives for other tasks, carry knives while holding other items, play with knives, or carry knives in pockets. Wear a cut-resistant glove on your holding hand under a plastic glove that is changed regularly, and clean cuts by rinsing, applying pressure, antiseptic, and a bandage.
Work safety - Manual Handling
This document discusses common injuries from improper manual handling and safe handling techniques. It defines ergonomics as scientifically designing equipment and workspaces to fit the human body and movements. Ignoring ergonomic principles can cause musculoskeletal disorders. The document emphasizes that ergonomics provides benefits both on and off the job and recommends improving flexibility to reduce ergonomic stress.
Work safety pest control
Pest control is important for food safety and premises integrity, as pests can carry harmful bacteria and damage structures. Effective control measures include pest proofing premises by sealing access points, fitting drain covers and screens, and using electronic or chemical methods like insecticide spraying to control pests directly.
Work safety - Slips, Trips & Falls
This document discusses common slip, trip, and fall hazards such as poor housekeeping, spills, wet surfaces, and improper flooring. It recommends eliminating these hazards by practicing good housekeeping, being aware of obstructions, walking slowly, ensuring adequate lighting, cleaning up spills immediately, and wearing slip-resistant shoes.
Food Safety Practices - Receiving of perishable, provisional & chemicals
This document provides guidelines for receiving different types of perishable and provisional food items. It categorizes foods as high, medium, or low risk based on their ability to support bacterial growth. High risk foods like dairy, poultry, and fish require strict temperature control. The document outlines receiving procedures for ensuring foods meet specifications and are free of spoilage, contamination, or issues like improper temperatures. Specific guidelines are provided for receiving dry provisions, frozen items, chilled products, eggs, and chemicals. Color coding of crates is also addressed.
Food Safety Practices - Cleaning & sanitization fruits, vegetables & eggs
1. This document provides standard operating procedures for cleaning and sanitizing fruits, vegetables, and eggs before and after cutting.
2. The procedures for fruits and vegetables include inspecting for quality, removing soiled parts, preliminary washing, soaking in chlorine solution, rinsing, and storing in clean crates.
3. For post-cutting vegetables, the procedures include inspecting for pests, soaking in saline water, straining water to remove particles, and changing water if it becomes dirty.
Food Safety Practices - Food hazards & control measures
This document discusses food safety hazards and control measures. It defines hazards as biological, chemical, or physical agents that can cause illness or injury. Physical hazards in food include naturally occurring objects or those introduced during processing. Chemical hazards may be present in pesticides/insecticides or cleaning chemicals. Microbiological hazards are foodborne bacteria, yeasts, and molds that can survive cooking, multiply in food, or spread via cross-contamination. Control measures to prevent hazards include hand hygiene, using color-coded tools, pest control, proper food storage, cleaning and sanitization, sorting food properly, and staff trainings.
Food Safety Practices - Food Sampling
Food sampling procedures involve taking at least 100 grams of food in a sanitized zip lock bag without touching the seal. The bag should be sealed with a color coded tag noting the meal, item name, date and time. Samples are kept at -18 degrees Celsius or above for 72 hours in color coded boxes (blue for day 1, green for day 2, etc.) with a "do not touch" sign. This ensures proper daily backup sampling for food safety.
Food Safety Practices - Personal hygiene
Personal hygiene is essential for food handlers to deliver safe food. Food handlers should bathe daily, wear clean uniforms, keep nails trimmed and hair short, wear proper head coverings, cover their mouth when coughing or sneezing, not smoke, and wash hands frequently, including before and after eating, using the bathroom, handling equipment or garbage, and touching their body. Proper hand washing helps eliminate germs and should be done before starting work and when switching between tasks.
Food Safety Practices - Risk categorization of food & allergens
This document categorizes foods into high, medium, and low risk categories for food safety based on their ability to support bacterial growth. High risk foods like dairy, poultry, fish, and meat require strict temperature control as they can rapidly multiply pathogens under favorable conditions. Medium risk foods like bakery products and vegetables don't rapidly multiply bacteria but still require temperature control. Low risk foods are ambient stable and don't need temperature control, including spices, dry goods, and canned items. The document also advises restaurants to let guests make their own decisions about allergens, check preparation methods for allergens, and clearly mark allergens instead of guessing.
Food Safety Practices - Storage guidelines for perishable, provisional & ...
This document provides food storage guidelines to prevent spoilage and contamination. It recommends following FIFO and FEFO practices when storing food. Chilled items should be stored between 0-5°C, frozen items below -18°C, and dry goods below 21°C. Food should not be refrozen after thawing. Specific guidelines are provided for storing dry goods, chilled foods, frozen foods, and chemicals separately. Food and chemicals must be properly covered, labeled, and stored off the floor.
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
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1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Work safety - Color Coding
This document discusses color coding in the workplace to enhance hygiene practices. The objectives are to adopt and implement best practices to prevent biological, chemical, and cross contamination. It also aims to follow global color coding standards to ensure hygienic work environments.
Work safety - Electrical Safety
The document provides electrical safety tips for working in the kitchen. It warns that electricity can cause death, burns, injuries from unexpected machinery starting, or fires. Simple tips include not leaving appliances running unattended, checking cables and appliances are in good condition, and never repairing an appliance while plugged in. Maintaining clean ovens and sockets not overloaded can prevent fires. Defrosting appliances yearly helps ensure proper functioning.
Work safety - Emergency Procedures
This document outlines emergency evacuation procedures and hazards in a workplace. It identifies potential hazards like burning fat and fires, electrical fires, and leaking gas. It then lists possible controls to deal with these hazards, such as providing fire blankets and extinguishers near stovetops, ensuring extinguishers can handle electrical fires, and having procedures to shut off gas supplies. The document also discusses fire control measures and ensuring extinguishers and alarms are maintained, as well as emergency procedures like signage, evacuation routes, training, and drills.
Work safety - Equipment Safety
Kitchen equipment safety is important to prevent injuries from hazards like sharp edges, heat, flames, oils, and acids in a fast-paced work environment. Workers must follow safety procedures, maintain hazard awareness, cooperate with each other, and properly use and maintain equipment. General safety tips include following instructions, creating safe work conditions, understanding hazards, wearing personal protective equipment correctly, avoiding distractions, not using broken or faulty equipment, removing jewelry near machinery, getting training, unplugging appliances while cleaning, and reporting any incidents.
Work safety - First Aid
First Aid is immediate assistance or treatment given before medical help arrives. For bleeding wounds, apply pressure until bleeding stops and bandage firmly. If a body part is severed, place it in a plastic bag and seek medical help. For burns, cool the area with water and loosely cover with cling film or clean dressing without wrapping tightly. Seek medical help for all burns. For electric shocks, switch off power at mains before touching the person and call for ambulance if not breathing after power is off.
Work safety - Incident & Accident Reporting
This document discusses incident and accident reporting. Proper reporting is important for organizations to identify risks, hazards and liability issues. Timely and accurate reporting allows companies to take corrective actions to prevent future incidents and protect employee safety.
Work safety - Knife Safety
Train employees in safe knife use and sharpening, use the right knife for each task, keep knives sharp, cut on stable surfaces, handle and store knives carefully, and use protective equipment. Don't leave loose knives on counters, try to catch falling knives, use knives for other tasks, carry knives while holding other items, play with knives, or carry knives in pockets. Wear a cut-resistant glove on your holding hand under a plastic glove that is changed regularly, and clean cuts by rinsing, applying pressure, antiseptic, and a bandage.
Work safety - Manual Handling
This document discusses common injuries from improper manual handling and safe handling techniques. It defines ergonomics as scientifically designing equipment and workspaces to fit the human body and movements. Ignoring ergonomic principles can cause musculoskeletal disorders. The document emphasizes that ergonomics provides benefits both on and off the job and recommends improving flexibility to reduce ergonomic stress.
Work safety pest control
Pest control is important for food safety and premises integrity, as pests can carry harmful bacteria and damage structures. Effective control measures include pest proofing premises by sealing access points, fitting drain covers and screens, and using electronic or chemical methods like insecticide spraying to control pests directly.
Work safety - Slips, Trips & Falls
This document discusses common slip, trip, and fall hazards such as poor housekeeping, spills, wet surfaces, and improper flooring. It recommends eliminating these hazards by practicing good housekeeping, being aware of obstructions, walking slowly, ensuring adequate lighting, cleaning up spills immediately, and wearing slip-resistant shoes.
Food Safety Practices - Receiving of perishable, provisional & chemicals
This document provides guidelines for receiving different types of perishable and provisional food items. It categorizes foods as high, medium, or low risk based on their ability to support bacterial growth. High risk foods like dairy, poultry, and fish require strict temperature control. The document outlines receiving procedures for ensuring foods meet specifications and are free of spoilage, contamination, or issues like improper temperatures. Specific guidelines are provided for receiving dry provisions, frozen items, chilled products, eggs, and chemicals. Color coding of crates is also addressed.
Food Safety Practices - Cleaning & sanitization fruits, vegetables & eggs
1. This document provides standard operating procedures for cleaning and sanitizing fruits, vegetables, and eggs before and after cutting.
2. The procedures for fruits and vegetables include inspecting for quality, removing soiled parts, preliminary washing, soaking in chlorine solution, rinsing, and storing in clean crates.
3. For post-cutting vegetables, the procedures include inspecting for pests, soaking in saline water, straining water to remove particles, and changing water if it becomes dirty.
Food Safety Practices - Food hazards & control measures
This document discusses food safety hazards and control measures. It defines hazards as biological, chemical, or physical agents that can cause illness or injury. Physical hazards in food include naturally occurring objects or those introduced during processing. Chemical hazards may be present in pesticides/insecticides or cleaning chemicals. Microbiological hazards are foodborne bacteria, yeasts, and molds that can survive cooking, multiply in food, or spread via cross-contamination. Control measures to prevent hazards include hand hygiene, using color-coded tools, pest control, proper food storage, cleaning and sanitization, sorting food properly, and staff trainings.
Food Safety Practices - Food Sampling
Food sampling procedures involve taking at least 100 grams of food in a sanitized zip lock bag without touching the seal. The bag should be sealed with a color coded tag noting the meal, item name, date and time. Samples are kept at -18 degrees Celsius or above for 72 hours in color coded boxes (blue for day 1, green for day 2, etc.) with a "do not touch" sign. This ensures proper daily backup sampling for food safety.
Food Safety Practices - Personal hygiene
Personal hygiene is essential for food handlers to deliver safe food. Food handlers should bathe daily, wear clean uniforms, keep nails trimmed and hair short, wear proper head coverings, cover their mouth when coughing or sneezing, not smoke, and wash hands frequently, including before and after eating, using the bathroom, handling equipment or garbage, and touching their body. Proper hand washing helps eliminate germs and should be done before starting work and when switching between tasks.
Food Safety Practices - Risk categorization of food & allergens
This document categorizes foods into high, medium, and low risk categories for food safety based on their ability to support bacterial growth. High risk foods like dairy, poultry, fish, and meat require strict temperature control as they can rapidly multiply pathogens under favorable conditions. Medium risk foods like bakery products and vegetables don't rapidly multiply bacteria but still require temperature control. Low risk foods are ambient stable and don't need temperature control, including spices, dry goods, and canned items. The document also advises restaurants to let guests make their own decisions about allergens, check preparation methods for allergens, and clearly mark allergens instead of guessing.
Food Safety Practices - Storage guidelines for perishable, provisional & ...
This document provides food storage guidelines to prevent spoilage and contamination. It recommends following FIFO and FEFO practices when storing food. Chilled items should be stored between 0-5°C, frozen items below -18°C, and dry goods below 21°C. Food should not be refrozen after thawing. Specific guidelines are provided for storing dry goods, chilled foods, frozen foods, and chemicals separately. Food and chemicals must be properly covered, labeled, and stored off the floor.
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Food Safety Practices - Cleaning & sanitization fruits, vegetables & eggs
Food Safety Practices - Cleaning & sanitization fruits, vegetables & eggs
Food Safety Practices -Equipment's & food contact surface sanitization
Food Safety Practices -Equipment's & food contact surface sanitization
Food Safety Practices - Food hazards & control measures
Food Safety Practices - Food hazards & control measures
Food Safety Practices - Pot wash & dish wash procedure
Food Safety Practices - Pot wash & dish wash procedure
Food Safety Practices - Risk categorization of food & allergens
Food Safety Practices - Risk categorization of food & allergens
Food Safety Practices - Storage guidelines for perishable, provisional & ...
Food Safety Practices - Storage guidelines for perishable, provisional & ...
Recently uploaded
在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(UCM毕业证书)加州大学美熹德分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
Heritage Conservation.Strategies and Options for Preserving India Heritage
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.
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Recently uploaded (7)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
Work safety - Fire Safety
- 1. Fire Safety
- 2. What cause Fire Fire is the rapid oxidation of a material in the exothermic (a process or reaction that releases energy from the system to its surroundings) chemical process of combustion, releasing heat, light, and various reaction products Oxygen The air we breathe is about 21% oxygen – fire needs only 16% oxygen Heat The energy necessary to increase the temperature of fuel to where sufficient vapors are given off for ignition to occur Fuel Any combustible material – solid, liquid or gas
- 3. Fire Classes & Extinguishers
- 4. How to Operate Fire Extinguisher
- 8. How to Operate Fire Extinguisher
Editor's Notes
- In Slide Show mode, click the arrow to enter the PowerPoint Getting Started Center.