P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - PowerPoint PPT Presentation

Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov

Public Health www.SBCounty.gov Environmental Health Services

5 CDC Con 5 CDC Contributo tributors s of of Foo oodb dbor orne ne Ill Illne ness ss Page 3  Improper Hot and Cold Holding Temperatures  Improper Cooking Temperatures  Contaminated Utensils and Equipment  Poor Employee Health and Hygiene  Food From Unsafe Sources Public Health www.SBCounty.gov Environmental Health Services

Improp Imp oper Hot an er Hot and Cold d Cold Holding Holding T Tem empe peratur tures es Page 4  Food Danger Zone 4 hours + Public Health www.SBCounty.gov Environmental Health Services

Improp Imp oper er Cold Hold Cold Holding ing Tem empe peratur tures es Page 5 Cold Holding  Maintain cold food at or below 41 ° F Public Health www.SBCounty.gov Environmental Health Services

Imp Improp oper Hot er Hot Holdin Holding g Tem empe peratur tures es Page 6 Cook Adequately Hot Holding  Maintain hot food at 135 ° F or above Public Health www.SBCounty.gov Environmental Health Services

Imp Improp oper Coo er Cookin king g Tem empe peratur tures es Page 7  Minimal internal cooking temperatures and time are specific for food type. Public Health www.SBCounty.gov Environmental Health Services

 Fish- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

 Hamburger – 155 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

 Chicken and other poultry- 165 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

 Single pieces of meat, lamb, and pork- 145 ° F for 15 seconds Public Health www.SBCounty.gov Environmental Health Services

Con Contam tamina inated ted Ut Uten ensils sils an and d Eq Equip uipme ment nt Page 12  Cross contamination  Keep cutting boards separate for different types of food products. Public Health www.SBCounty.gov Environmental Health Services

Man Manua ual l War are W e Was ashin hing T g Tec echn hniqu ique e Page 13 Public Health www.SBCounty.gov Environmental Health Services

 Proper Handwashing 2) 3) 1) 4) Public Health www.SBCounty.gov Environmental Health Services

 clean and sanitize food contact surfaces every 4 hours Public Health www.SBCounty.gov Environmental Health Services

Poo oor Emplo r Employee ee Health and Health and H Hygie ygiene ne Page 16  Sick employees should not  Workers with open wounds be allowed to work in the must not handle food food preparation area Public Health www.SBCounty.gov Environmental Health Services

Foo ood d fr from om Unsa Unsafe S e Sou ource ces s Page 17  All food must come from an approved source Public Health www.SBCounty.gov Environmental Health Services

Public Health www.SBCounty.gov Environmental Health Services

P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - PowerPoint PPT Presentation

Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov Page 2 Public Health www.SBCounty.gov Environmental Health Services 5 CDC Con 5 CDC Contributo tributors s of of Foo oodb

Harnessing the Power of Self-Talk Mary Fran Bontempo Self-Talk Self-Talk is your most

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Flatness with head and foot tube (mm) 0.8 0.6 0.4 0.2 left 0 P22 P1 0.2 center P2 P3

P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov - PowerPoint PPT Presentation

Public Health Environmental Health Services P.E.P. TALK PRIMIMINARY EDUCATION PRESENTATION www.SBCounty.gov Page 2 Public Health www.SBCounty.gov Environmental Health Services 5 CDC Con 5 CDC Contributo tributors s of of Foo oodb

Harnessing the Power of Self-Talk Mary Fran Bontempo Self-Talk Self-Talk is your most

Athenians talk like this, but Thessalians talk like this: What the Attic plays tell us about

minimize use of terminology Structuring Your Talk use pictures/examples/props if possible

My presentation AB123C Outline Talk about giving a talk A tool to plan and hold

Le Lets t talk a abou out ho how w we e talk abo bout ut men ental hea health.

Sin: to miss the mark. Walk the talk. Sin: to miss the mark. Walk the talk. The Mark: the

A Talk about How to Give a Talk Part II Bertram Fronhfer International Center for

Outline: SUZero MML Talk Interspeech talk (for Ewald) Explain one technique in a bit more

Repair and Lining in the 21 st Century What we talk about when we talk about lining CUPA

Why Talk to Customers? Nick Kolobutin Why Talk to Customers? What is a Startup? A temporary

Talk to me Drupal Talk to me Drupal Using Drupal to power a Voice App Speaker notes Talk to me

Plan of the talk Plan of the talk The geometry of the hot X-ray corona Strong gravity and

Aleksander Mdry What will this talk be about? At a

More advanced application techniques, using Swift about this talk Talk about project that I

Standardization Kate Mueller, Director of Product Development What we talk about when we talk

talk lk listen take part Communication is is at the heart of all ll we do The Talking

Bee Marks Communications Symposium Tuesday, July 24, 2018 Minneapolis, MN Toward Sustainable

B Y 2050, THE WORLD POPULA- and as a mission for many professional sustainable, resilient, and

Access to EU Research Funding for Universities of Applied Sciences 19-20 November, Spanish

AGENDA Wednesday, April 15 2015 6:00-8:30 pm Chairs: Zsuzsi Fodor &amp; Tara Moreau Regrets:

Spatial Data Resources for Baltimore City Anne Corrigan, MS Anton Kvit, ScM Spatial Science for

June 6, 2017 Meeting The mission of the Boston Green Ribbon Commission is to convene leaders

Presentation Outline Technical Orientation Wallace Center &amp; NGFN Overview Jeff

Flatness with head and foot tube (mm) 0.8 0.6 0.4 0.2 left 0 P22 P1 0.2 center P2 P3

AGENDA Wednesday, April 15 2015 6:00-8:30 pm Chairs: Zsuzsi Fodor & Tara Moreau Regrets:

Presentation Outline Technical Orientation Wallace Center & NGFN Overview Jeff