Session 100: Room 285 | |||
Wednesday AMVideo Theater | |||
| Time: | 9:00 AM | ||
| 9:00 AM | Available post harvest processing technologies for oysters | ||
| 9:10 AM | A day in the deli | ||
| 9:35 AM | A guide to making safe smoked fish | ||
| 10:00 AM | Food safety for food service: Handling knives, cuts and burns | ||
| 10:15 AM | Food safety for food service: Basic microbiology and foodborne illness | ||
| 10:30 AM | Food safety for food service: Sanitation | ||
| 10:45 AM | Food safety for food service: Working safely to prevent injury | ||
| 11:00 AM | Understanding nutritional labeling | ||
| 11:40 AM | Controlling food allergens in the plant - | ||
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana