Target_1Day_2011_FINAL (rev12172010)
Global Food Safety Initiative Recent developments in the private standards STDF Information Session 26th June 2008 Kevin Swoffer – GFSI Chairman of Technical.
Sharpening Your SMART Objectives to Enhance Your Promotion Packet There were many excellent SMART objectives in our ROAs this year for which I thank you!
The 20 Hour Basic Successful Solutions Professional Development LLC Chapter 4 Food Safety Module 8.
Chapter 10 Sanitary Facilities and Equipment. Key Terms Coving NSF International UL Backflow Air Gap Potable Water.
8-1 The Flow of Food: Preparation. 8-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Ground beef should be cooked to a minimum.
NUTN Network 2013 Translational Scholars
12-1 Cleaning and Sanitizing. 12-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: Chemicals can be stored in food preparation.
3-1 Contamination, Food Allergens, and Foodborne Illness.
6-1 The Flow of Food: Purchasing and Receiving. 6-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A delivery of fresh fish should.
11-1 Sanitary Facilities and Equipment. 11-2 1.True or False: A hose attached to a utility-sink faucet and left sitting in a bucket of dirty water could.
13-1 Integrated Pest Management. 13-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A strong oily odor may indicate the presence.