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HACCP/BACTERIA/BURNS
AB
FIRST STEPConduct an Analysis of establishment
SECOND STEPIdentify where critical control points are
THIRD STEPSet standards
FOURTH STEPMonitering procedures
FIFTH STEPCorrective actions
SIXTH STEPEvaluate procedures
SEVENTH STEPKeep clear record keeping
SALMONELLAPOULTRY 165
E COLIGROUND BEEF 155
TRICHINOSISWILD GAME/ PORK 155
HEPATITIS ACONTAMINATED WATER
FIRST DEGREE BURNSKIN IS RED
SECOND DEGREE BURNDEEPER WITH BLISTERS
THIRD DEGREE BURNSKIN IS BLACK,WHITE OR CHARRED
FIRE EXTINGUISHER--AWOOD PAPER
FIRE EXTINGUISHER--BGREASE OIL CHEMICALS
FIRE EXTINGUISHER--CELECTRICAL
LOCKOUT TAGOUTPROCEDDURE FOR MALFUNCTIONING EQUIPMENT
TIME WASHING HANDS15-20 SECONDS
REPLACE GLOVESTORN OR DIRTY


Adrienne Jennings
Triton High School

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