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1 GOOD MANUFACTURING PRACTICES 2214 Steven C Seideman Extension Food Processing Specialist Cooperative Extension Service University of Arkansas
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South Carolina School HACCP Angela Fraser, Ph.D. Associate Professor Clemson University Clemson, SC 29634
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Good personal hygiene practices chapt. 4
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When they have a food borne illness When they have wounds that contain a pathogen When sneezing or coughing When they have contact with a person who is
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Chapter 4 The Safe Food Handler. Objectives: Avoiding personal behaviors that can contaminate food Washing and caring for hands Dressing for work and
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Illinois Ag Teacher’s Inservice June 22, 2011. Individual Activities – (400 Points/Individual) 1.Objective Test – (100 Points) 2.Food Safety & Evaluation
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Hygiene Knowledge and Practices of Floating Food Vendors in Damnoen Saduak Floating Market, Thailand Sudarin Rodmanee National Pingtung University of Science
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Welcome Parents!! Exploratory Schedule 12 shops Shop Placement in January (week Changes) Determination of placement- based on shop exploratory grades
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School HACCP Angela Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University/Clemson Extension
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