This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
Keeping Save and Hygienic Revisitied - 2 Food Contaminants & Prevention CJMcErlean
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This document discusses food contamination and prevention measures. It defines biological, chemical, and physical contaminants and explains how they can make food unsafe. Biological contaminants, especially bacteria, are the main cause of foodborne illness. The document emphasizes controlling time and temperature to prevent bacterial growth, as bacteria multiply rapidly in the "danger zone" between 5-63属C. It also stresses preventing cross-contamination, practicing good hygiene, and properly storing and using chemicals to keep food safe.
This document outlines procedures for a Hazard Analysis and Critical Control Points (HACCP) food safety and quality assurance manual. It includes definitions of key food safety terms, as well as policies and procedures for management, hiring, emergencies, food safety, employees, sanitation, and quality assurance forms. The goal is to prevent foodborne illness through error-free food production by identifying critical control points and monitoring temperatures, times, and procedures.
Cross contamination occurs when germs are transferred from one food item or surface to another. It can happen through contaminated hands, equipment, or utensils. To prevent cross contamination, foods should be stored and prepared separately with raw foods below ready-to-eat foods. Good hygiene practices like hand washing and cleaning food surfaces are important. Cross contamination is avoided by keeping raw and cooked foods apart during storage, preparation, serving, and using clean utensils and surfaces for each.
This document provides an overview of food contaminants and how to prevent foodborne illness. It defines key terms like food safety, sanitation, and microorganisms. The main types of food contaminants are biological, physical and chemical. Biological contaminants like bacteria and viruses can cause foodborne illness. Time-temperature abuse and cross-contamination are two major causes when harmful microbes spread. Proper handwashing, cleaning, cooking, cooling and separating foods are important to prevent contamination.
This document discusses hygiene, sanitation and safety practices that are important in food service. It emphasizes the importance of personal hygiene for food workers, including proper handwashing, hair restraints, clean clothing and avoiding work when ill. Sanitation guidelines are provided for properly cleaning and sanitizing surfaces and equipment. Food safety best practices are outlined for food preparation, cooking, cooling, reheating, holding and displaying foods to prevent foodborne illness.
Food sanitation involves protecting food from contamination and harmful bacteria through practices like proper handling, cleaning, and cooking. The primary goal is absolute cleanliness during all stages of food preparation and storage. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Bacteria, viruses, parasites, and fungi can all contaminate food and make people sick if proper sanitation practices are not followed.
Food sanitation involves protecting food from contamination and harmful microorganisms. It requires strict personal hygiene during all stages of food handling from preparation to serving. The three main causes of foodborne illness are cross-contamination, time and temperature abuse, and poor personal hygiene. Proper sanitation and food safety practices such as cleaning and sanitizing surfaces, cooking foods to the right temperatures, and frequent handwashing are essential to prevent contamination and the growth of harmful bacteria.
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety is overall quality of food fit for consumption.
Sanitation is a health of being clean and conducive to health.
Cleanliness is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
Food Hygiene:
Food hygiene is defined as the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.9 EU food law is science-based.
This document provides an overview of food safety and sanitation best practices for childcare facilities. It discusses the importance of food safety, proper handwashing, cleaning and sanitizing, time and temperature controls, preventing cross-contamination, record keeping, and implementing a Hazard Analysis Critical Control Point (HACCP) food safety plan. Maintaining high standards for personal hygiene, cleaning, food handling, and storage is essential to prevent foodborne illnesses.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
The document discusses food safety in the kitchen. It provides tips for ensuring kitchen safety and sanitation such as keeping the kitchen clean to reduce food risks and accidents. It also discusses the four main types of food hazards and provides guidelines for safe food handling, preparation, cooking, and storage. Specific tips include using separate cutting boards for meats and other foods, washing fruits and vegetables before use, and storing raw meats separately from other groceries. Burn prevention, fall prevention, and chemical safety in the kitchen are also covered.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Food safety and Hygiene: Food contaminationRivinus Lazaro
油
The document discusses food contamination and food safety. It defines contamination as the presence of physical, chemical, or biological matter in food. Contamination can occur at many points along the food chain due to poor hygiene and handling. Biological contamination from bacteria, viruses or fungi is the most common type and can cause foodborne illness. Proper prevention includes receiving, storing, transporting and handling food safely; maintaining clean facilities, equipment and personal hygiene; and controlling pests.
This document provides an overview of cleaning and personal hygiene practices to avoid foodborne illness. It discusses the importance of cleaning for health, safety, and legal reasons. Key areas that require regular sanitizing include food contact surfaces, handles, taps, and switches. The document emphasizes implementing and recording daily and weekly cleaning schedules. It also stresses the importance of proper waste disposal, handwashing, and personal hygiene habits like keeping nails short and covering wounds. The overall aim is to provide guidelines for cleaning and hygiene practices to reduce contamination and prevent foodborne illness.
This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
This document discusses kitchen hygiene and sanitation. It outlines four categories for kitchen cleaning tasks based on frequency: after each use, daily use, weekly use, and monthly use. Specific cleaning products are recommended for each category. The document also provides tips for preventing foodborne infections and ensuring overall kitchen hygiene, such as thoroughly cleaning surfaces, maintaining cold food temperatures, and washing fruits and vegetables. Maintaining proper sanitation in the kitchen is emphasized as important for public health and preventing disease.
The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
This training presentation covers food safety and hygiene for workers in the food industry. It aims to help food businesses meet food safety standards and provide handlers with skills and knowledge to prevent food poisoning. The presentation outlines current food poisoning statistics, hazards, bacterial causes, prevention methods like proper temperature control and hygiene. It stresses the importance of avoiding cross-contamination, ensuring clean facilities and equipment, pest control, and designating a food safety supervisor. The goal is to raise compliance and reduce the estimated 4.1 million annual food poisoning cases in Australia.
This training presentation covers food safety and hygiene for workers in the food industry. It aims to help food businesses meet food safety standards and provide handlers with skills and knowledge to prevent food poisoning. The presentation outlines current food poisoning statistics, hazards, bacterial causes, prevention methods like proper temperature control and hygiene. It stresses the importance of avoiding cross-contamination, ensuring clean facilities and equipment, pest control, and designating a food safety supervisor. The goal is to raise compliance and reduce the estimated 4.1 million annual food poisoning cases in Australia.
Vue vs React In-Depth Comparison of 2 Leading JavaScript FrameworksPixlogix Infotech
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React or Vuewhich one should you choose? Both are powerful JavaScript frameworks, but they cater to different needs. React is ideal for large-scale applications with high flexibility, while Vue is lightweight and great for quick development. If you're looking for a comparison on performance, scalability, and ease of use, our latest blog breaks it all down! Stay ahead in web developmentread now and make the right choice!
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Discover the Birth Flowers for the Month of MarchDaffodil and Jonquil. These vibrant blooms symbolize renewal, joy, and new beginnings. Learn their meanings and the perfect occasions to gift them. Explore stunning floral arrangements at Flora2000 and send fresh flowers worldwide!
Visit now: https://www.flora2000.com/send-flowers-usa.html
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Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety is overall quality of food fit for consumption.
Sanitation is a health of being clean and conducive to health.
Cleanliness is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
This document provides information and guidance on food safety for food pantries. It discusses the ten riskiest foods regulated by the FDA, potential causes of food contamination, and ways to prevent contamination through proper receiving, storing, transporting, personal hygiene, cleaning, pest control, and recalls. It also addresses scenarios that pantries may encounter and could pose food safety risks. The overall message is that food pantries must practice proper food safety to protect the people they serve from foodborne illness.
Food Hygiene:
Food hygiene is defined as the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use.9 EU food law is science-based.
This document provides an overview of food safety and sanitation best practices for childcare facilities. It discusses the importance of food safety, proper handwashing, cleaning and sanitizing, time and temperature controls, preventing cross-contamination, record keeping, and implementing a Hazard Analysis Critical Control Point (HACCP) food safety plan. Maintaining high standards for personal hygiene, cleaning, food handling, and storage is essential to prevent foodborne illnesses.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
The document discusses food safety in the kitchen. It provides tips for ensuring kitchen safety and sanitation such as keeping the kitchen clean to reduce food risks and accidents. It also discusses the four main types of food hazards and provides guidelines for safe food handling, preparation, cooking, and storage. Specific tips include using separate cutting boards for meats and other foods, washing fruits and vegetables before use, and storing raw meats separately from other groceries. Burn prevention, fall prevention, and chemical safety in the kitchen are also covered.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
Food safety and Hygiene: Food contaminationRivinus Lazaro
油
The document discusses food contamination and food safety. It defines contamination as the presence of physical, chemical, or biological matter in food. Contamination can occur at many points along the food chain due to poor hygiene and handling. Biological contamination from bacteria, viruses or fungi is the most common type and can cause foodborne illness. Proper prevention includes receiving, storing, transporting and handling food safely; maintaining clean facilities, equipment and personal hygiene; and controlling pests.
This document provides an overview of cleaning and personal hygiene practices to avoid foodborne illness. It discusses the importance of cleaning for health, safety, and legal reasons. Key areas that require regular sanitizing include food contact surfaces, handles, taps, and switches. The document emphasizes implementing and recording daily and weekly cleaning schedules. It also stresses the importance of proper waste disposal, handwashing, and personal hygiene habits like keeping nails short and covering wounds. The overall aim is to provide guidelines for cleaning and hygiene practices to reduce contamination and prevent foodborne illness.
This document discusses food safety and hygiene. It emphasizes the importance of keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking foods, keeping foods at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Key foodborne illnesses like salmonella, E. coli, and hepatitis A are described. Hazard Analysis Critical Control Point (HACCP) and relevant Nigerian food safety legislation are also mentioned. Maintaining proper food safety and hygiene practices is vital for preventing food contamination and foodborne illness.
This document discusses the basics of food safety and hygiene. It defines food hygiene as sanitary measures to ensure food is free from contamination, while food safety refers to the handling, preparation, and storage of food to prevent illness. Key considerations for food safety include keeping a clean environment and utensils, separating raw and cooked foods, thoroughly cooking food, keeping food at safe temperatures, using safe water and raw materials, and practicing good personal hygiene. Foodborne illnesses are also described along with factors that can lead to outbreaks and important legislation and agencies related to food safety.
This document discusses kitchen hygiene and sanitation. It outlines four categories for kitchen cleaning tasks based on frequency: after each use, daily use, weekly use, and monthly use. Specific cleaning products are recommended for each category. The document also provides tips for preventing foodborne infections and ensuring overall kitchen hygiene, such as thoroughly cleaning surfaces, maintaining cold food temperatures, and washing fruits and vegetables. Maintaining proper sanitation in the kitchen is emphasized as important for public health and preventing disease.
The document discusses food contaminants and how they can cause foodborne illness. The three main types of food contaminants are biological, physical, and chemical. Biological contaminants like bacteria and viruses can cause food poisoning if foods are mishandled. Physical contaminants are foreign objects that can accidentally enter food. Chemical contaminants are substances like cleaning products, pesticides, and toxic metals that can contaminate food. The three main causes of foodborne illness are cross-contamination, time/temperature abuse, and poor personal hygiene. Proper handwashing, cleaning/sanitizing, and food safety practices are key to preventing contamination.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
This training presentation covers food safety and hygiene for workers in the food industry. It aims to help food businesses meet food safety standards and provide handlers with skills and knowledge to prevent food poisoning. The presentation outlines current food poisoning statistics, hazards, bacterial causes, prevention methods like proper temperature control and hygiene. It stresses the importance of avoiding cross-contamination, ensuring clean facilities and equipment, pest control, and designating a food safety supervisor. The goal is to raise compliance and reduce the estimated 4.1 million annual food poisoning cases in Australia.
This training presentation covers food safety and hygiene for workers in the food industry. It aims to help food businesses meet food safety standards and provide handlers with skills and knowledge to prevent food poisoning. The presentation outlines current food poisoning statistics, hazards, bacterial causes, prevention methods like proper temperature control and hygiene. It stresses the importance of avoiding cross-contamination, ensuring clean facilities and equipment, pest control, and designating a food safety supervisor. The goal is to raise compliance and reduce the estimated 4.1 million annual food poisoning cases in Australia.
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React or Vuewhich one should you choose? Both are powerful JavaScript frameworks, but they cater to different needs. React is ideal for large-scale applications with high flexibility, while Vue is lightweight and great for quick development. If you're looking for a comparison on performance, scalability, and ease of use, our latest blog breaks it all down! Stay ahead in web developmentread now and make the right choice!
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Discover the Birth Flowers for the Month of MarchDaffodil and Jonquil. These vibrant blooms symbolize renewal, joy, and new beginnings. Learn their meanings and the perfect occasions to gift them. Explore stunning floral arrangements at Flora2000 and send fresh flowers worldwide!
Visit now: https://www.flora2000.com/send-flowers-usa.html
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Tran Quoc Bao - Best and Most Influential Healthcare Leaders in Vietnam 2024Ignite Capital
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Tran Quoc Bao: Redefining Healthcare Leadership in Vietnam and Promoting Global Medical Tourism He is recognized by Google as one of the Best and Most Influential Healthcare Leaders in Vietnam in 2024.
Bao stands as a visionary force in transforming the countrys healthcare landscape. From spearheading groundbreaking partnerships to raising Vietnams profile in global medical tourism, Dr. Baos leadership has left an indelible mark on the industry.
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At City International Hospital, Dr. Baos vision came to life as the institution became a hub for medical tourism, known for providing high-quality healthcare at competitive prices. His leadership in ensuring the integration of international best practices, advanced technology, and patient-centered care has made the hospital a sought-after destination for medical tourists worldwide. Under his guidance, Cao Thang Hospital has also grown into a key player in delivering exceptional healthcare services, while Prima Saigon and PwC Consulting have provided strategic insights into enhancing Vietnam's healthcare infrastructure and business practices.
Dr. Baos efforts extend beyond healthcare facilities. He has been a catalyst for international conferences and medical tourism initiatives, positioning Vietnam as an emerging global destination for health services. By collaborating with global experts and medical institutions, Dr. Bao has created opportunities for knowledge exchange, advancing the countrys reputation as a hub for innovation and quality care.
In 2024, as one of Vietnams leading healthcare figures, Dr. Baos contributions have positioned the country as a key player in the medical tourism market. His strategic vision continues to bridge the gap between healthcare excellence and global recognition, cementing Vietnams place on the world stage. Through his work, Dr. Tran Quoc Bao is not only shaping the future of healthcare in Vietnam but also driving international collaboration and establishing the nation as a beacon of medical innovation.
HIRE A HACKER TO RECOVER SCAMMED CRYPTO// CRANIX ETHICAL SOLUTIONS HAVENduranolivia584
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One night, deep within one of those YouTube rabbit holes-you know, the ones where you progress from video to video until you already can't remember what you were searching for-well, I found myself stuck in crypto horror stories. I have watched people share how they lost access to their Bitcoin wallets, be it through hacks, forgotten passwords, glitches in software, or mislaid seed phrases. Some of the stupid mistakes made me laugh; others were devastating losses. At no point did I think I would be the next story. Literally the next morning, I tried to get to my wallet like usual, but found myself shut out. First, I assumed it was some sort of minor typo, but after multiple attempts-anything I could possibly do with the password-I realized that something had gone very wrong. $400,000 in Bitcoin was inside that wallet. I tried not to panic. Instead, I went back over my steps, checked my saved credentials, even restarted my device. Nothing worked. The laughter from last night's videos felt like a cruel joke now. This wasn't funny anymore. It was then that I remembered: One of the videos on YouTube spoke about Cranix Ethical Solutions Haven. It was some dude who lost his crypto in pretty similar circumstances. He swore on their expertise; I was out of options and reached out to them. From the very moment I contacted them, their staff was professional, patient, and very knowledgeable indeed. I told them my case, and then they just went ahead and introduced me to the plan. They reassured me that they have dealt with cases similar to this-and that I wasn't doomed as I felt. Over the course of a few days, they worked on meticulously analyzing all security layers around my wallet, checking for probable failure points, and reconstructing lost credentials with accuracy and expertise. Then came the call that changed everything: Your funds are safe. Youre back in. I cant even put into words the relief I felt at that moment. Cranix Ethical Solutions Haven didnt just restore my walletthey restored my sanity. I walked away from this experience with two important lessons:
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2. If disaster strikes, Cranix Ethical Solutions Haven is the only name you need to remember.
If you're reading this and thinking, "That would never happen to me," I used to think the same thing.油Until油it油did.
EMAIL: cranixethicalsolutionshaven at post dot com
WHATSAPP: +44 (7460) (622730)
TELEGRAM: @ cranixethicalsolutionshaven
RECOVERING LOST BITCOIN: MY EXPERIENCE/TECH CYBER FORCE RECOVERYmonikaguttmacher
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Weddings are supposed to be magical, but the months leading up to mine were anything but. Already, wedding planning was a high-stress, sleep-deprived whirlwind: endless details to manage, from venue deposits and guest lists to dress fittings and vendor contracts. But nothing-and I mean, nothing-compared to the panic that washed over me when I realized that somehow, I had lost access to my Bitcoin wallet-with $600,000 inside. It happened in the worst possible way. In between juggling my to-do lists and trying to keep my sanity intact, I lost my seed phrase. I went through my apartment like a tornado, flipping through notebooks, checking every email, every file-nothing. I sat there in stunned silence, heart pounding, trying to process the fact that my entire savings, my security, and my financial future might have just vanished.
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"Have you ever heard of Tech Cyber Force Recovery? They recovered Bitcoin for my cousin. You should call them."
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From the very first call, I knew I was in good hands. Their team was calm, professional, and incredibly knowledgeable. They explained the recovery process in a way that made sense, even through my stress-fogged brain. Every step of the way, they kept me informed, reassured me, and made me feel like this nightmare actually had a solution.
And then, just a few days later, I got the message:
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(EMAIL. support @ tech cyber force recovery . com) OR WHATSAPP (+1 56 17 26 36 97)
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Tran Quoc Bao: A Visionary Leader Shaping the Future of Healthcare
Tran Quoc Bao, the first Vietnamese to join the prestigious Advisory Board of Asian Hospital & Healthcare Management, is a trailblazer in both healthcare and finance. As CEO of Prima Saigon, Vietnams premier international daycare and ambulatory hospital, Bao has set new benchmarks for medical care and innovation, positioning the institution as a leader in Southeast Asias healthcare landscape.
Baos career spans nearly two decades, blending healthcare administration with investment banking expertise. He has held key roles at institutions like City International Hospital, FV Hospital, and TMMC Healthcare, and played an instrumental part in transforming Cao Tang Hospital into Vietnams first Joint Commission International (JCI)-accredited facility. This milestone placed Vietnam firmly on the global healthcare map.
Not just a clinical leader, Bao is also a financial strategist with elite credentialsCFA速, CMT速, CPWA速, and FMVA速who has driven over $2 billion in healthcare mergers and acquisitions. His ability to marry medical expertise with financial acumen has redefined healthcare investments in Vietnam and beyond.
Baos influence extends through his prolific contributions to major publications such as Bloomberg, Forbes, and Voice of America, where his articles on healthcare investment and innovation have made him a sought-after thought leader. His accolades include being named Healthcare Executive of the Year (Vietnam) in 2021 and Medical Tourism Leader of the Year (Japan) in 2021.
His advisory roles with consulting giants like BCG, Bain, and McKinsey have positioned Bao at the forefront of strategic healthcare investments in Asia, ensuring that he continues to shape the future of global healthcare. With his unmatched vision and leadership, Tran Quoc Bao is more than a pioneer; hes a catalyst for change, revolutionizing healthcare on the world stage.
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Securiport油Gambia is a civil aviation and intelligent immigration solutions provider founded in 2001. The company was created to address security needs unique to todays age of advanced technology and security threats.
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The main window of GOM Player Plus has got series of basic playback controls which will let you play, stop, pause and skip the videos. You can adjust the volume and can also take the screenshot of any scene. It has got an integrated subtitle finder thus letting you search or upload one of them. The is a Control Panel window which can be toggled OFF or ON depending on your requirements thus letting you give a quick access to a series of tweaks. You can also adjust the playback speed, brightness of video, contrast, saturation and subtitles from this section. Playlist support is also provided. All in all GOM Player Plus is a handy application which can be used for watching your videos of various different file formats. You can also download Zoom Player MAX 10 Final.
Features of GOM Player Plus
Below are some noticeable features which youll experience after GOM Player Plus free download.
Handy video player which can be used for watching the video clips.
Supports a wide range of file formats.
Got a 360 degree VR support.
Got a series of basic playback controls which will let you play, stop, pause and skip videos.
Can toggle OFF and ON the Control Panel.
Can adjust the playback, speed, brightness, contrast, saturation and subtitles of the video.
Playlist support is also provided.
GOM Player Plus Technical Setup Details
System Requirements For GOM Player Plus
Before you start GOM Player Plus free download, make sure your PC meets minimum system requirements.
Operating System: Windows XP/Vista/7/8/8.1/10
Memory (RAM): 2 GB of RAM required.
Hard Disk Space: 200 MB of free space required.
Processor: Intel Pentium 4 or later.
GOM Player Plus Free Download
Click on below button to start GOM Player Plus Free Download. This is complete offline installer and standalone setup for GOM Player Plus. This would be compatible with both 32 bit and 64 bit windows.
2. FOOD SANITATION
Food sanitation is the cleanliness
of equipment and facilities.
It is important for the safety of lab
members and the preparation of
food.
3. The areas of food sanitation
include:
hands
pots and pans
appliances
kitchen utensils
food preparation areas
food storage areas
4. Pots And Pans
For the safety of lab members and proper food
preparation pots and pans :
must be clean
have secure handles
should have flat bottoms
lids must have handles
made from food grade metal
5. Appliances
Appliances that are not working properly
are a danger to anyone who is operating
them.
Appliances that have cracks and crevices
can harbor bacteria that can cause a
foodborne illness.
6. Kitchen and Serving Utensils
Both kitchen and serving utensils
must be:
easy to clean
made from food grade metal
nonporous
7. Food Preparation Areas
Food preparation areas have the
potential for cross contamination of
food. To PREVENT this food
preparation areas:
must be easy to clean
must be non-porous
be free from cracks and crevices
8. Food Storage Areas
Food storage areas protect food from
cross contamination from bacteria and
other hazards.
Food storage areas must be:
kept clean
able to be covered
away from the wall and
off of the floor
9. FOOD SAFETY
Food safety is how food is handled to
prevent foodborne illness. This
includes:
Food preparation methods
Cooking
Chilling
Serving
10. Food Preparation Methods
Raw foods must be kept separate
from ready to eat foods to PREVENT
cross contamination.
11. Cooking Food
Meats should be cooked to the
proper internal temperature to
prevent foodborne illness.
12. Serving Food
Food should be served as quickly
as possible after preparation and
held at 135属 for food service 140属
personal/home use.
13. Chilling Food
Foods should be cooled in small
containers to help speed the
cooling process.
Foods that are chilling should be
covered to prevent cross
contamination
15. Safety Rules to Prevent Cuts
Hold a knife by its handle
Keep knives sharp (dull knives slip and cause
cuts)
Wash knives separately
Dont try to catch a falling
knife!
16. Safety Rules to Prevent Burns and
Scalding
Use pot holders
Turn pan handles inward
Open lids towards the back of a pot so that
steam escapes away from you
17. Safety Rules to Prevent Fires
Clean grease from the surface of oven
Keep paper and long clothing away from
range
18. Rules to Prevent Electric Shock
Unplug appliances when not in use
Keep electrical appliances away from
water
20. ESTABLISHMENT
Food borne illness outbreak cost an
establishment thousands of pesos, it
can even be the reason an
establishment is forced to closed.
21. Foodborne illness in your
establishment can cause:
Loss of customers and sales
Loss of prestige and reputation
Lowered employee morale
Increase employee turn over
embarrassment
22. TYPES OF FOOD CONTAMINANTS
BIOLOGICAL CONTAMINANT
PHYSICAL CONTAMINANT
CHEMICAL CONTAMINANT
23. BIOLOGICAL CONTAMINANT
A microbial contaminant that may cause a
food borne illness (bacteria, viruses, fungi,
biological toxins)
examples:
Sea food toxins
Mushroom toxins
Clostridium botulinum
Salmonella bacteria
24. Preventing Biological Contaminantion
Purchase foods only on reputable supplier
Do not use wild mushroom
Observe proper hand washing
Clean and sanitize equipment
Maintain clean and sanitize facilities
Control pest
25. PHYSICAL CONTAMINANT
Any foreign that accidentally find its way
into food:
hair, staple wire, dust, metal shavings,
nails, earing's, hair clips. Glass fragments,
insects, extraneous vegetable and stones.
26. Preventing Physical Contaminantion
Wear hair restraint
Avoid wearing jewelry when preparing,
cooking and holding foods
Do not carry pencil or pen
Do not wear nail polish or artificial nails
when working with foods
Clean can openers regularly
Remove staple wire in the receiving area
Place shields on light
27. CHEMICAL CONTAMINAN
A chemical substance that can cause food
borne illness. Substances normally found in
restaurant.
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives
28. Preventing Chemical Contamination
Teach employees how to use chemicals
Store chemicals in original containers to
prevent accidental misuse, as well as
leakage into food.
Make sure labels are clearly identify
chemical contents of chemical containers
Always chemical according to chemical
recommendation.
29. Preventing Chemical Contamination
Always test sanitizing solution
Wash hand thoroughly after working with
chemicals
Wash foods in cold running water
Monitor pest control operator and make
sure chemicals do not contaminate foods.
31. CROSS CONTAMINATION
Occurs when microorganism are
transferred from one surface or food to
another. The bacteria can transfer from:
Hand to food
Food to hand
Equipment to food
32. FOOD TO FOOD CONTAMINATION
When harmful organisms from
one food contaminate other foods.
33. Equipment to Food Contamination
Use separate cutting boards for different foods
Prepare raw foods in separate area from fresh and
ready to eat foods.
Clean & sanitize equipment, work surfaces &
utensils after preparing each foods
Use specific containers for various food products.
Make sure cloth and paper towel use for wiping
spills are not used for any other purposes.
34. KEEPING GOOD
PERSONAL HYGENE
Medicines should be kept inside the locker and away
from foods
Clean and cover cuts and wound
Never use bare hand when handling ready to eat foods
Disposable gloves should be used once
Take a bath everyday
Wear appropriate attire
Observe proper hand washing procedures at all times
![FOOD_SAFETY-The_Top_Priority_For_Human_Survival[1]](https://cdn.slidesharecdn.com/ss_thumbnails/d2cde1eb-c134-439c-ab4b-9c9fffbeeaf5-160204082126-thumbnail.jpg?width=560&fit=bounds)
