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Food Safety resources: an introduction

Description

This resources provides an overview of the content contained with the 10 resources that make up this course.

Subjects

Why practice food hygiene | food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:000PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Cleaning for Caterers

Description

This resource identifies processes and methods to ensure all food preparation areas are free from any potential contaminants.

Subjects

Food safety | cleaning | hygiene | food hygiene | food preparation | cleaning plan | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:003PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Toxins and Viruses

Description

This resources looks at the potential risks of food contamination coming from toxins and viruses.

Subjects

Toxins | viruses | fish | shell fish | plant toxins | bacteria | hazards | mould | fungi | parasites | mycotoxin | aflatoxin | Norwalk | hygiene | personal hygiene | safe food handling practices | food handling practices | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:009PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Food safety resources: an introduction

Description

This resources provides an overview of the content contained with the 10 resources that make up this course

Subjects

food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | why practice food hygiene | haccp | nvq level 2 | oxb:200811:000pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Attribution

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Cleaning for caterers

Description

This resource identifies processes and methods to ensure all food preparation areas are free from any potential contaminants

Subjects

cleaning | hygiene | food hygiene | food preparation | cleaning plan | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | food safety | haccp | nvq level 2 | oxb:200811:003pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Toxins and viruses

Description

This resources looks at the potential risks of food contamination coming from toxins and viruses

Subjects

viruses | fish | shell fish | plant toxins | bacteria | hazards | mould | fungi | parasites | mycotoxin | aflatoxin | hygiene | personal hygiene | safe food handling practices | food handling practices | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | toxins | norwalk | haccp | nvq level 2 | oxb:200811:009pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Food Safety resources: an introduction

Description

This resources provides an overview of the content contained with the 10 resources that make up this course.

Subjects

Why practice food hygiene | food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:000PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

Creative Commons Licence
This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource.

Site sourced from

https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dc

Attribution

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Toxins and Viruses

Description

This resources looks at the potential risks of food contamination coming from toxins and viruses.

Subjects

Toxins | viruses | fish | shell fish | plant toxins | bacteria | hazards | mould | fungi | parasites | mycotoxin | aflatoxin | Norwalk | hygiene | personal hygiene | safe food handling practices | food handling practices | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:009PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

Creative Commons Licence
This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource.

Site sourced from

https://radar.brookes.ac.uk/radar/oai?verb=ListRecords&metadataPrefix=oai_dc

Attribution

Click to get HTML | Click to get attribution | Click to get URL

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Cleaning for Caterers

Description

This resource identifies processes and methods to ensure all food preparation areas are free from any potential contaminants.

Subjects

Food safety | cleaning | hygiene | food hygiene | food preparation | cleaning plan | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:003PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

Creative Commons Licence
This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource.

Site sourced from

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21A.240 Race and Science (MIT) 21A.240 Race and Science (MIT)

Description

This course examines one of the most enduring and influential forms of identity and experience in the Americas and Europe, and in particular the ways race and racism have been created, justified, or contested in scientific practice and discourse. Drawing on classical and contemporary readings from Du Bois to Gould to Gilroy, we ask whether the logic of race might be changing in the world of genomics and informatics, and with that changed logic, how we can respond today to new configurations of race, science, technology, and inequality. Considered are the rise of evolutionary racism; debates about eugenics in the early twentieth century; Nazi notions of "racial hygiene"; nation-building projects and race in Latin America; and the movement in modern biology from race to populations to gene This course examines one of the most enduring and influential forms of identity and experience in the Americas and Europe, and in particular the ways race and racism have been created, justified, or contested in scientific practice and discourse. Drawing on classical and contemporary readings from Du Bois to Gould to Gilroy, we ask whether the logic of race might be changing in the world of genomics and informatics, and with that changed logic, how we can respond today to new configurations of race, science, technology, and inequality. Considered are the rise of evolutionary racism; debates about eugenics in the early twentieth century; Nazi notions of "racial hygiene"; nation-building projects and race in Latin America; and the movement in modern biology from race to populations to gene

Subjects

race | race | eugenics | eugenics | scientific racism | scientific racism | racial hygiene | racial hygiene | racial economy | racial economy | human biodiversity | human biodiversity | apartheid | apartheid | race and gender | race and gender | monogenist | monogenist | polygenist | polygenist | alchemy of race | alchemy of race | nazi medicine | nazi medicine | nazi racism | nazi racism | sociology of science | sociology of science | race and culture | race and culture | genetic engineering | genetic engineering | raciology. | raciology.

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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EC.715 D-Lab: Disseminating Innovations for the Common Good (MIT) EC.715 D-Lab: Disseminating Innovations for the Common Good (MIT)

Description

In the trilogy of D-Lab courses, D-Lab: Dissemination focuses on disseminating innovations among underserved communities, especially in developing countries. Students acquire skills related to building partnerships and piloting, financing, implementing, and scaling-up a selected innovation for the common good. The course is structured around MIT and outside competitions. Teams develop an idea, project or (social) business plan that is "ready to roll" by term's end. Course includes an on-line forum discussion board, student-led case studies and a final proposal or business plan for realizing your dream innovation. In the trilogy of D-Lab courses, D-Lab: Dissemination focuses on disseminating innovations among underserved communities, especially in developing countries. Students acquire skills related to building partnerships and piloting, financing, implementing, and scaling-up a selected innovation for the common good. The course is structured around MIT and outside competitions. Teams develop an idea, project or (social) business plan that is "ready to roll" by term's end. Course includes an on-line forum discussion board, student-led case studies and a final proposal or business plan for realizing your dream innovation.

Subjects

development | development | innovation | innovation | technology implementation | technology implementation | third world | third world | developing nations | developing nations | social business plan | social business plan | project development | project development | poverty | poverty | hygiene | hygiene | health | health

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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Hair salon-personal hygiene

Description

A guide to personal hygiene knowledge and procedures which a salon worker should be aware of. Suitable for many other areas of work where a professional comes into contact with the public

Subjects

personal hygiene | hygiene | hair salon | FAMILY CARE / PERSONAL DEVELOPMENT / PERSONAL CARE and APPEARANCE | H

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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School teachers inspect children's hands at assembly at an unidentified Queensland primary school School teachers inspect children's hands at assembly at an unidentified Queensland primary school

Description

Subjects

statelibraryofqueensland | statelibraryofqueensland | slq | slq | queensland | queensland | school | school | cleanlinessinspection | cleanlinessinspection | hygiene | hygiene | primaryschool | primaryschool | hats | hats

License

No known copyright restrictions

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SP.723 D-Lab: Disseminating Innovations for the Common Good (MIT)

Description

In the trilogy of D-Lab courses, D-Lab: Dissemination focuses on disseminating innovations among underserved communities, especially in developing countries. Students acquire skills related to building partnerships and piloting, financing, implementing, and scaling-up a selected innovation for the common good. The course is structured around MIT and outside competitions. Teams develop an idea, project or (social) business plan that is "ready to roll" by term's end. Course includes an on-line forum discussion board, student-led case studies and a final proposal or business plan for realizing your dream innovation.

Subjects

development | innovation | technology implementation | third world | developing nations | social business plan | project development | poverty | hygiene | health

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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RJN0001MI0021

Description

Hand washing station in dairy factory.

Subjects

milk | dairy | dairyindustry | gmp | haccp | hygiene | handwashing

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Hazard Awareness and Critical Control Points

Description

This resource discusses an explanation of the Hazard Awareness and Critical Control Points theory, as well as how to implement HACCP processes.

Subjects

HACCP | 7 HACCP Principles | HACCP Plan | HACCP Team | Hazards | Product composition | consumer flowchart | product use flowchart | hazard identification | hazard prevention | corrective action | corrective training | critical control points | daily routine | routine verification | routine documentation | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:006PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Food Allergies and Intolerances

Description

This resource looks at the different types of allergies and intolerances that caterers and catering staff need to be aware of when preparing and serving food.

Subjects

Food preparation | allergies | intolerances | food allergies | food intolerances | epipen | allergic reactions | allergens | intolerants | anaphylactic shock | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:001PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Food Poisoning

Description

Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resource.

Subjects

Causes of food poisoning | bacteria | viruses | mould | symptoms | carriers | prevention | Staphylococcus Aureus | Staph | Campylobacter | Shingella | Salmonella | Escheria Coli | E-coli | Clostridium Perfringens | Listeria | Bacillus Cereus | Hepatitis A | Norwalk | legal requirements | reputable suppliers | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:005PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Hazards

Description

This resource provides information about the potential hazards and risks that are faced when preparing food.

Subjects

contaminants | non- living contaminants | chemicals | living contaminants | viruses | bacteria | high risk foods | high risk people | raw meat | safe food handling practices | food handling | food storage | food preparation | E-coli | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:007PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Cross-Contamination

Description

This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas.

Subjects

Contamination | raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:004PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Pests

Description

Awareness and prevention of contamination of food by pests such as flies, rodents and domestic pets is covered within this resource.

Subjects

Pests | rats | mice | cockroaches | rodents | flies | household pets | contamination | bacteria | feces | E-coli | cleaning | food waste | waste disposal | infestation | pest removal | extermination | pest prevention | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:008PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Hand hygiene

Description

Aimed at healthcare practitioners, this learning object describes why hand hygiene is so important in a healthcare setting, then uses video clips to demonstrate correct, and incorrect, hand washing techniques.

Subjects

hand | washing | healthcare | medicine | hand hygiene | ukoer | Subjects allied to medicine | B000

License

Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales Attribution-Noncommercial-Share Alike 2.0 UK: England & Wales http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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RJN0000H0018

Description

Hand washing in a food processing facility.

Subjects

handwashing | hygiene | haccp | prerequisites | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0000PC0060

Description

Meat Market (Sabah, Malaysia): Food markets present a unique opportunity for meat, vegetables, live animals, and people to come together in a crowded environment. Aside from the bacteria that are brewing in this chicken meat, countless other diseases can be transmitted. Chelsea, College of Veterinary Medicine, Cornell University, (www.vet.cornell.edu/) USA

Subjects

fodmarkets | foodhygiene | zoonoses | malasya | cornell | usa | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0000PC0099

Description

Poor hygienic conditions in a butcher shop found during hygiene audits run as part of the official controls. Yennifher . Medicina Veterinaria, Universidad Santo Tomas (www.santotomas.cl/ust/facultad/portada/r_naturales), Chile.

Subjects

foodsafety | foodhygiene | foodborne | meat | contamination | foodpreservation | chile | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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