Food Safety EDU

Food & Water Safety Podcast

Virology 101 – Viruses are neither dead nor alive. A public post from Angela Anandappa Ph.D. Executive Director, Alliance for Advanced Sanitation

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Virology 101 – Viruses are neither dead nor alive

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Annex 4 - Retail HACCP Regulators Guide Questions #18

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Regulators HACCP Guide

 

Retailers HACCP Implementation Guide

FDA Food Code 2017- 1. FOOD-BORNE ILLNESS ESTIMATES, RISK FACTORS, AND INTERVENTIONS #19

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Supplement to the 2017 Food Code Download PDF

 

 

“Drive Time with Mr. F” Episode #20 (#1 in this style)

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Free Food Safety Course Information, as I drive from here to there, to prepare you for your Managers Exam and for your Management Duty Position. all my best

Mr. F

FoodSafetyEDU study guide (Go to website to download)

Posted by FoodSafetyEDU in Education
  1. Link to study guide
  2. Link to Course Study Content 

 

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USCG “FSS TTP” Chapter 3 Section A & B Episode #16

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Reading and explaining the first part of Chapter 3 in the USCG FSS TTP.

History of Waterborne Disease and Public Health #14

Water Cycle Podcast #13

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Introduction to the Food Safety EDU podcast (Start Here) Episode #12

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Bromine Water Disinfection Jul 13, 2019 14:06 Episode #11

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USCG afloat water treatment with Bromine info.

 

2018 Vessel Sanitation Program Manual (VSP) (Click to view)

May 5, 2019 USCG “TTP” Chapter 2 Episode #10

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Chapter 2 USCG FSS TTP

Apr 6, 2019 08:16 FDA Food Code History (in a nutshell) Episode #9

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FDA Food Code 2017 (page III & iv)

Apr 5, 2019 10:08 USCG “FSS TTP” chapter 1 Episode #8

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Chapter 1 USCG FSS TTP.

Mar 29, 2019 12:50 Big 6 and more Episode #7

bacteria, viruses, red tide and more.

Study Page audio flash cards 03-21-19 07:02:19 Episode #6

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Mar 20, 2019 07:26 study page2

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FoodSafetyEDU.podbean.com 2

Mar 10, 2019 09:10 Intro USCG “FSS TTP” Episode #5

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Introduction to USCG Food Safety & Sanitation TTP 2016

Shigella (Dysentery) in the news today 10-27-2015 Episode #4

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FDA Food Code 2013 Intro Episode #3

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Person in Charge (PIC) Food Service overview Episode #2

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