P5- Outline relevant legislation in relation to preparing‚ cooking and serving food. P6- Explain safe practices necessary in preparing‚ cooking and serving food in a health or social care setting. In this assignment I am going to be outlining and explaining safe practices necessary in preparing‚ cooking and serving food in a health or social care setting and relevant legislation in relation to preparing‚ cooking and serving food. Safe practices of food preparation‚ cooking and service Hygiene
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P1: you must explain how infections are caused by‚ bacteria‚ viruses‚ fungi and parasites. P2: you must explain how pathogenic microorganisms grow and spread. In this assignment I am going to explain how infections are caused by‚ bacteria‚ viruses‚ fungi and parasites. I will then explain how pathogenic microorganisms grow and spread. Infection is the process where germs enter a susceptible area in the body‚ where they multiply‚ resulting in disease. Colonisation is where microbes are present
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Chemicals SAMPLE NAME: Paracetamol Tablets ANALYSIS REQUIRED: Paracetamol CLAIM: Each tablet contains 500mg Paracetamol. THEORY: Paracetamol IUPAC Name: N-(4-hydroxyphenyl)ethanamide N-(4-hydroxyphenyl)acetamide Molecular Formula: C8H9NO2 Chemical Structure: Paracetamol INN or acetaminophen USAN is a widely used over-the-counter analgesic (pain reliever) and antipyretic (fever reducer). It is commonly used for the relief of headaches and other minor aches and pains and is a major ingredient in
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BIOENERGETICS ENERGY FLOW AND NUTRIENT CYCLING Ecosystem • It is an area which is self contained and life supporting. • It contains biotic (including plant‚ animal and microorganisms) and abiotic or physical factors (including nutrient cycling). • Examples include: coral reefs‚ deserts‚ savannahs and rain forests. • Several habitats and the communities associated with them make up an ecosystem. http://www.bloggersbase.com/images/uplo aded/original/c622477c9e5a5d2040c71563 31f799b10498611d.jpeg
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Microbiology Exam 1 Name_______________________ 1/30/07 1. (1 pt) Who was the first person to observe bacteria using a microscope? a. Lister b. van Leeuvenhoek c. Pastuer d. Koch 2. (2 pts) Which two of the following contribute to the opportunistic and infectious nature of bacteria? a. flagella b. ability to persist in unfavorable environments c. selectively permeable membranes d. fast growth e. ability to sense chemical gradients f. peptidoglycan 3. (1 pt) Capsules‚ sheaths‚ and
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Microbiology Coursework: Bacillus cereus After investigation following on outbreak of food poisoning at a pizza restaurant‚ it was found that all suffers had consumed a portion of side salad from the self-service salad bar alongside their main dish. Subsequently‚ this was further traced to a rice salad. Environmental Health Officers investigating this outbreak suspected it may have been caused by Bacillus cereus (B. cereus). The presence of large numbers of B. cereus in a food is indicative
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Evidenced-Based Practice Edna Foregard NURS 408 01 Conceptual Bases of Nursing Linda Jacobson‚ MSN‚ RN‚ PHN‚ COI June 12th 2013 Abstract Evidence based practice is a combination of the best practice obtained from research study‚ patient care data‚ and expert opinion in order to identify different methods of improvement in providing high quality care reflecting values‚ needs‚ interest and choices of the patient. Knowledge and skills gained in the process of evidence based practice helps
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SPECIAL SECTION: MICROBIAL DIVERSITY Rumen microbial ecosystem D. N. Kamra Microbiology Section‚ Centre of Advanced Studies in Animal Nutrition‚ Indian Veterinary Research Institute‚ Izatnagar 243 122‚ India The inhabitants of the rumen microbial eco-system‚ a complex consortium of different microbial groups living in symbiotic relationship with the host‚ act synergistically for the bioconversion of lignocellulosic feeds into volatile fatty acids which serve as a source of energy for the
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BIOREMEDIATION SMALL SOLUTIONS TO BIG PROBLEMS Prof Esta van Heerden | 051 401 2472 | vheerde@ufs.ac.za Dr Peter Williams | 051 401 9039 | williamspj@ufs.ac.za Mrs Elizabeth Ojo | 051 401 9897 | ojoao@ufs.ac.za Mr Kay Kuloyo | 051 401 3721 | kuloyooo@ufs.ac.za Mr Rohan Posthumus | 051 4013391 | posthumusjj@ufs.ac.za BACKGROUND Bioremediation is the use of living organisms‚ primarily microorganisms‚ to degrade environmental contaminants into less toxic forms. Research has demonstrated that there
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Food Technology and HACCP Food preservation method: THE CANNING PROCESS Federica Brazzoduro - 301307 TABLE OF CONTENTS 1. HISTORY OF CANNED FOOD p.3 2. CANNED FOOD p.4 2.1. Which food do we can? p.4 2.2. Why do we can food? p.4 2.3. What makes food canning so safe? p.4 2.4. What makes it last longer? p.5 3. THE CANNING PROCESS p.5 3. a) Harvesting p.5 3. b) Washing p.6 3. c) Sorting/Grading p.6 3. d) Preparation
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