Critical point

Results: 854



#Item
611Meat / Food safety / Microbiology / Escherichia coli / Enterobacteria / Escherichia coli O157:H7 / Raw meat / Foodborne illness / Critical control point / Bacteria / Food and drink / Health

Preventing Foodborne Illness and Improving Beef Safety fact sheet 140o 160o 180o

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Source URL: factsaboutbeef.files.wordpress.com

Language: English - Date: 2013-01-29 16:37:58
612Food safety / Fish processing / Seafood / Smoked fish / Smoking / Critical control point / Fish / Food / Cooking / Food and drink / Food preservation / Smoke

Best Practices for Producing Smoked Fish

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Source URL: www.agf.gov.bc.ca

Language: English - Date: 2013-07-22 12:05:27
613Pollution / Water pollution / Civil engineering / Septic tank / Aquatic ecology / Wastewater / Plumbing / Mound system / Trickling filter / Sewerage / Environment / Environmental engineering

Your Septic System: Buying or Selling a House with a Septic System A properly functioning wastewater system is a critical home asset. This guide is a starting point for evaluating a septic system but is not a substitute

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Source URL: waterquality.cce.cornell.edu

Language: English - Date: 2013-01-24 02:17:30
614Management / Quality / Food and Drug Administration / Hazard analysis / Hazard analysis and critical control points / Process management / ISO 22000 / Critical control point / Codex Alimentarius / Food safety / Safety / Food and drink

JIFSAN Good Aquacultural Practices Program Use of HACCP Principles to Control Antibiotic Residues in Aquacultured Products JIFSAN Good Aquacultural Practicess Manual

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Source URL: international.jifsan.umd.edu

Language: English - Date: 2014-08-05 15:09:09
615Critical control point / Potentially Hazardous Food / Food / Pasteurized eggs / Cooking / Raw foodism / Listeria / Raw meat / Food and drink / Food safety / Health

FOOD CODE DIFFERENCES: 1976 CODE VS[removed]CODE Date Marking & Discarding for on-premises preparation – Critical item #1 on inspection form. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in

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Source URL: www.chfs.ky.gov

Language: English - Date: 2014-09-06 20:46:25
616Listeria monocytogenes / Listeria / Thermometer / Biology / Listeriaceae / Food safety / Critical control point

publication[removed]HACCP Verification Procedures Validation of Blue Crab Retort Processes Abigail Villalba, Lecturer, Virginia Seafood Agricultural Research and Extension Center Robert M. Lane, Extension Engineering Sp

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Source URL: pubs.ext.vt.edu

Language: English - Date: 2014-09-04 11:46:00
617Safety / Medicine / Nutrition / Industrial engineering / Quality / Hand washing / Food / Critical control point / Disinfectant / Food safety / Health / Hygiene

MANAGEMENT AND PERSONNEL GUIDE[removed] 2005 FOOD CODE PERSON-IN-CHARGE (PIC) ASSIGNMENT - Person-In-Charge (PIC) is the permit holder or a person designated by the permit holder. RESPONSIBILITY - Must be present at the

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Source URL: www.chfs.ky.gov

Language: English - Date: 2014-09-05 01:21:14
618Microbiology / Listeriaceae / Food safety / Snack foods / Raw meat / Beef / Jerky / Escherichia coli O157:H7 / Critical control point / Food and drink / Bacteria / Meat

PUBLICATION[removed]Safe Processing of Meat and Poultry Jerky Scott Daigle, Meat Laboratory Manager, Department of Food Science and Technology, Virginia Tech

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Source URL: www.pubs.ext.vt.edu

Language: English - Date: 2014-09-04 11:51:47
619Medicine / Nutrition / Packaging / Diets / Quality / Food / Critical control point / Fasting / Hygiene / Food and drink / Food safety / Health

Title 10 DEPARTMENT OF HEALTH AND MENTAL HYGIENE Subtitle 15 FOOD[removed]Food Service Facilities Authority: Health-General Article, §§18-102, 21-101, 21-102, 21-211, 21-234, and[removed];

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Source URL: washhealth.org

Language: English - Date: 2012-07-25 14:55:21
620Neuropsychological assessment / Backup / Neuroscience / Neuropsychology / Mind / Database testing / Critical thinking / Decision making / Decision theory

DGPA Module 2 Data Analysis for Program Decision-Making Mid-Point Survey – Open Ended Questions Please comment on any difficulties you are experiencing in implementing new practices for your areas of focus Study Group

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Source URL: lincs.ed.gov

Language: English - Date: 2011-01-12 11:55:40
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