Publications : Articles and Papers. > Articles and Papers The ICMSF layperson's guide, "A Simplified Guide to Understanding and Using Food Safety Objectives and Performance Objectives," has been first issued in 2005 in the English language, and has since been translated into French, Portuguese, Spanish and Bahasa Indonesia.
Links are provided below. www.icmsf.org/pdf/SimplifiedguideFSOIllustrationOct2009.pdf. Intermediate Level Requirements for Food Manufacture- Online Training » Food Safety Knowledge Network. The Intermediate Level Requirements for Food Manufacture builds on the Basic Level Requirements and focuses on knowledge required by persons responsible for food safety in the food manufacturing sector, food safety educators, or those working in related positions.
For each lesson, choose the media formats and language that fits your needs. Lesson 1: Management Responsibility Multimedia Module (SWF): EnglishPresentation Slides (PDF): EnglishVideo (MP4): EnglishAudio (MP3): English Lesson 2: Document Control. Media Releases - Care needed with greywater as water rationing continues. Home > News > Media Releases > Care needed with greywater as water rationing continues 22 March 2013 An Environmental Science and Research (ESR) scientist says householders should take care using greywater to water their gardens as water rationing in the Wellington region continues.
Greywater is the waste water from showers, baths, hand basins and laundries. It can contain disease-causing organisms. Dr Alma Siggins, ESR’s lead scientist for greywater research at the Centre for Integrated Biowaste Research, says that using water from laundries and bathrooms to water plants can be an excellent way to save water. StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment.
Hot Topics. A chemical with a pH of less than 7.
Generally regarded as corrosive and turns litmus paper red These are statutes passed by parliament that can only be modified by parliamentary procedure. Acts are normally concerned with principles of legislation and must pass through the House of Commons and the House of Lords before receiving Royal Assent A disease that develops rapidly and produces symptoms quickly after infection. Patients generally recover quickly or possibly die. A poision that takes effect rapidly. Additives in food can be categorised as follows: preservatives, antioxidants, colourings, emulsifiers, stabilisers, artificial sweetners, and flavourings.
This simply means requires oxygen and is a term used when describing certain types of bacteria. Food Safety Training Program.
www.haccpalliance.org/sub/haccpmodels/guidebook.pdf. Hand Washing - Onsite Health Center of the Future. Clean-Hands Abstract Clean-Hands is a project that explores solutions to promote the hand hygiene in order to reduce cross-infection through contact.
Research has shown that existing solutions succeed in some aspects but fail in others. The proposed solution is a combination of current methods, improved alternatives and a wearable device that keeps track of the health care workers' behavior. Practical Answers. HOSPITALITY RISK SOLUTIONS. Hospitality Industry Technology Update: “How Smartphones and Tablets Are Changing the Hospitality Industry” “…While improvements in technology and the plausible impact on guests are huge for the hospitality industry, there is a marked caveat here that would be important to look into. Application and technology developers might well be advised to look into security first, rather than an afterthought, and work first on making the market secure rather than presenting a novel idea with a huge security threat…” The days of long check-in queues or struggling to get a waiter’s attention when you’re trying to order are being left behind.
The hospitality industry is innovating quickly, and swiping through menus on a tablet or controlling the temperature of your suite using an iPod are becoming the new normal. With the advancements though come vulnerabilities, whether in the form of an app crashing, or even something as simple as training guests on how to enter their rooms. NLN Materials - Materials - Search. Curriculum - Teaching the Food System - Johns Hopkins Bloombeg School of Public Health. The following modules span topics from field to plate, emphasizing the relationships between food, public health, equity and the environment.
The material is focused on issues in the U.S. food system but also touches on some of their global implications. Though we suggest teaching the modules sequentially, they can be used in any order, either independently or as part of a series. Disinfect For Health. Instructors of Certified Food Managers: Safety Violation Pictures - EH: Minnesota Department of Health. Food safety. : Defending food-borne illness claims : Defending Food Safety. It is no small secret that our collective survival depends, quite literally, on the food we eat.
The availability and affordability of food has a direct impact on our individual health, along with (if we work in the food industry) the success and longevity of our careers. Indeed, if we produce food for others, the quality of the food we market and sell also affects our individual ability to provide for and feed our families. In this regard, every one of us (no matter how large or small our role may be) has an interest in making sure that the food we produce (and, ultimately, consume) is the safest it can possibly be. To date, we’ve done an excellent job. Nevertheless, despite our best efforts, the existence of naturally occurring pathogens in our environment – and by extension in many foods – remains a real part of our business and lives. Step 2: Business Food Practices: Foodsmart - Victorian Government Health Information, Australia. Multistate Foodborne Outbreaks: A Timeline.
LinkedIn Digg StumbleUpon Reddit Delicious Interactive In January 2011, President Obama signed the FDA Food Safety Modernization Act (FSMA) into law, signaling the first major update to our nation’s food safety framework since the Great Depression.
Despite bipartisan support, and a coalition of food safety advocates and industry representatives working for its enactment, the administration still has not issued the proposed rules needed to begin implementing this law. This interactive graphic represents 15 widespread multistate foodborne illness outbreaks linked to FDA-regulated products since FSMA was enacted, which constitute a small fraction of total foodborne illnesses reported during that period. Click on the arrows or select a date to learn more. The U.S. National Sea Grant Library: Digital Libraries. The following Sea Grant documents are arranged alphabetically by title.
Click on the NSGL document number (following the title) to view the full-text digital version of the publication. The originating Sea Grant program can be identified by the institution code in the document number. Please also visit our digital library on food-borne illnesses for additional information related to seafood safety.