Archive for the tag: part

Understanding Temperature Control (HACCP Lesson – Part 06)

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All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth. Several factors affect the rate at which bacteria grow in food, but time and temperature are two of the most easily-controlled factors in a food service kitchen. Food that requires time and temperature control for safety is referred to as TCS food. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.

TCS food can be whole food, or it can be food that has already been prepared, like a casserole. TCS food can be from animal or plant sources. Foods that are considered TCS include:

Milk and other dairy products
Meat (beef, pork, lamb) or poultry (chicken, turkey)
Fish and shellfish
Eggs
Baked potatoes
Plant-based foods that have been heat-treated (cooked rice, beans, or vegetables)
Soy foods (tofu, textured soy protein/meat alternatives)
Sliced or cut fruits or vegetables (e.g. cantaloupe or melons, leafy greens, tomatoes, etc.)
Bean sprouts and sprout seeds
Untreated garlic-and-oil mixtures

The Danger Zone is a temperature range in which bacteria grow and multiple at its fastest. This ranges from 20 – 45 °C (68 – 113 °F). Bacteria can, however, grow and survive between 5 – 65 °C (41 – 149 °F). But the most common food-related bacteria grow at their best in the danger zone.

Please follow the below link for your Notes..
https://withhaccp.blogspot.com/2021/06/understanding-temperature-control.html

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Hotel Training | Service Training | Hospitality Training | F&B Training | Hotel Videos | Kitchen Video Courses | Hospitality Video Courses | Stewarding Training Video | Temperature Check

Your Essential Guide to the Temperature Danger Zone

Food handlers will learn how time and temperature impact food safety. They will learn how to hold, cool and reheat foods safely.

These infographics are available in eight languages at https://store.foodsafetymarket.com/more-training-tools/infographics Educators can use them as teaching tools and food service operators can post them in their kitchens as job aids.
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The Medical H and P (Part 1 of 2)

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An overview of the medical history and physical, including its format, organization, and content. A comparison between the oral presentation and written note is also included.

For more educational resources, like our H&P notebooks, ID cards, and reference guides check out our website!

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The Temperature Danger Zone | Food Safety for People with Weakened Immune Systems [Part 2 of 9]

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This video series talks about Food Safety for People with Weakened Immune Systems. In this video you will learn:
1. What the temperature danger zone is
2. How to protect food from the temperature danger zone

https://www.uhn.ca/PrincessMargaret/

The websites mentioned in this video series are listed below:
http://www.unlockfood.ca/en/Articles/Food-safety
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety.html

Optimizing diet for diabetes during pregnancy, part 1: Getting Started | Ohio State Medical Center

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View Part 2: https://youtu.be/HbnK-9m0ni0

Learn the basics of how to eat during pregnancy when you have diabetes. Liz Weinandy, MPH, RDN, LD, a dietitian at The Ohio State University Wexner Medical Center, leads this video for women with gestational diabetes (diabetes just during pregnancy) as well as for pregnant women who had diabetes before pregnancy.

You’ll learn the basics of how to eat, including timing of meals and snacks, why it’s important to limit carbohydrates to control your blood sugar and how to count carbohydrates.

For more information, visit: https://wexnermedical.osu.edu/nutrition-services

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