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Food
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Potentially Hazardous Food: The Evolving Definition of Temperature Control for Safety
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Table of Contents
- 1. Potentially Hazardous Food: The Evolving Definition of Temperature Control for Safety
- 2. Food Preservation and Potentially Hazardous Food
- 3. Potentially Hazardous Food
- 4. Potentially Hazardous Food
- 5. Potentially Hazardous Food
- 6. Sliced/Diced Tomatoes
- 7. Cut Melon
- 8. Dye Infiltration in Cantaloupe
- 9.Dye Infiltration in Cantaloupe
- 10. Dye Buildup on Canker
- 11. Raw Seed Sprouts
- 12. Potentially Hazardous Food
- 13. Potentially Hazardous Food
- 14. Examples of Non-PHF/Non-TCS Food
- 15. Interaction Tables
- 16. Water Activity in Foods
- 17. Acidity in Foods
- 18. Other Factors Affect Microbial Growth
- 19. Interaction Table A
- 20. When to Use Interaction Table A
- 21. Interaction Table B
- 22. When to Use Interaction Table B
- 23. Use of aw/pH Interaction Tables Decision Tree
- 24. Use of aw/pH Interaction Tables Decision Tree
- 25. Application of Interaction Tables
- 26. Application of Interaction Tables - Parmesan Cheese
- 27. Application of Interaction Tables - American Process Cheese Slices
- 28. Application of Interaction Tables - Sushi Roll with Raw Fish
- 29. Evaluation of Laboratory Evidence
- 30. Evaluation of Laboratory Evidence
- 31. Evaluation of Laboratory Evidence
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PowerPoint presentation
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