Dr. Labrum discovered that the medications doctors so often prescribe for a myriad of conditions are a major contributing factor to peripheral neuropathy!
Dr. Labrum's research also helped him piece together several little-known, natural methods for repairing damaged peripheral nerves.
Meet the Food Safety Warrior, our food safety mascot for kids.
In this video, our mascot’s sidekick leaves the fridge door open, and we enter the food temperature danger zone where bacteria love to party. Defend against bacteria in your fridge by keeping it cold. Check your fridge temperature is at 5°C or below.
Other food safety tips:
– Close the fridge door quickly after removing or placing food in fridge.
– Avoid overloading your fridge.
– Have a well-insulated, efficient fridge with doors seals in good condition.
– Buy a fridge thermometer from a fridge retailer, kitchenware stores or hardware stores for as little as .
More about keeping it cold:
https://www.foodauthority.nsw.gov.au/consumer/keeping-food-safe/key-tips
More about food safety:
Web – https://www.foodauthority.nsw.gov.au/
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Linkedin – https://www.linkedin.com/company/nsw-food-authority/ Video Rating: / 5
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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Watch HACCP Training Videos, Hotel & Resort operations & Hospitality information.
For more Training & Information visit:
https://sites.google.com/view/hospitalitystars/home
https://www.blogger.com/profile/00536830401228981950
Hotel Training | Service Training | Hospitality Training | F&B Training | Hotel Videos | Kitchen Video Courses | Hospitality Video Courses | Stewarding Training Video | Temperature Check
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. Video Rating: / 5
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
Jennifer Masloski, Mercy Nutrition and Culinary Services, talks about keeping food safe and out of the temperature danger zone in the summer heat. For details, visit https://www.mercy.net/healthinfo/?docId=te5069. Video Rating: / 5
Wellness expert and registered dietician Kristin Kirkpatrick, RD, explains the food temperature ‘danger zone’ – where food is either too warm or too cool to eat safely and gives tips on how you can have delicious and safe backyard barbeque this season.
NOTE: Video, audio, script and web article can be downloaded at newsroom.clevelandclinic.org.
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