and temperature** Intoxications and Infections • Intoxication: when bacteria produces toxins‚ a by-product of their life processes o Odorless and tasteless o Bacteria is not harmless‚ but the toxins poison the consumer o Even cooking with high temperatures can leave behind toxins o Proper food-handling techniques are required • Infection: occurs when live pathogenic bacteria are ingested o Bacteria lives in consumer’s intestinal tract and causes illness o
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Northwestern University College of Business Education Hotel and Restaurant Management Department A Term Paper LEFTOVER FOODS In Partial Fulfillment of the Requirements in Technical Writing and Scientific Reporting Prepared by: Glaiza Mae Rarangol Jarmaine Leigh Tabili Andrew Asuncion Bachelor of Science in Hotel Restaurant Management II College of Business Education Prepared for: Rodalyn Rarogal Instructor March 2013 DEDICATION This
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University of Phoenix Material Food Safety Worksheet Read each of the following scenarios. Scenario 1: Jeremiah went grocery shopping on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers‚ a couple of steaks‚ and the ingredients for making potato salad. When he left the store‚ he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store‚ and then Jeremiah
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1. The fast-food management Our goal is to put the restaurant 100 percent customer satisfaction. That is‚ customers can get fast food services to more than his original expectations for the service. This requires staff to have professionalism and customer services to be nuanced. High-quality products (Q)‚ fast friendly service (S)‚ sanitation (C) dining environment and excellent value for money (V) is a fast-food management of the four elements. Q. S. C. V. The quality of products‚ namely QSCV
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Name of Industry and General locations THE CRAVINGS GROUP Cravings Restaurant and Bakeshop LOCATION MAP Location / Branches Katipunan Avenue (Main Branch)  Shangrila Plaza  Fraser Place Serviced Residence  Tomas Morato  Festival Mall  West Avenue  Ownership/ Name of the Owner Craving Restaurant and Bakeshop was owned by Annie and Badjie Guerrero. On their testimony‚ they said; All my life I have been fascinated
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equipment Large equipment: Fixed items like stove‚ ovens‚ fridge‚ salamanders and steamers. Mechanical equipment: Can be large or small; electrically operated or engineered to be labour saving. Example: Mixer‚ slicer‚ microwaves‚ chopper and hot box. Utensils and small equipment: Small hand operated pieces of equipment. Such as spoon‚ Knifes‚ etc. Mise en place-everything in its place; if the chefs are confident that everything required for the day are in place and ready to use (including equipment‚
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In 9th August 2009‚ ten guests felt uncomfortable after having buffet dinner in Regal Kowloon Hotel. This was the second food poisoning outbreak related to hotel’s buffet in that week. Food poisoning in hotel’s buffet should not be new to you as it happens occasionally. But do you know why it is so common? And what safety practises can be done to reduce the potential harm on buffets’ customers? From the news‚ we know that both hotels suffered in food poisonings provided high-risk food such as oysters
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Kate McGrath Student ID 11479964 Emt446 Assessment‚ Reporting and Resource Development Kate McGrath Student ID 11479964 Emt446 Assessment‚ Reporting and Resource Development 08 Fall 08 Fall Indicative Time Allocation The HSC course is 120 hours (indicative time). The following table shows the appropriate amount of time you should spend on each unit of work. HSC modules | Approx. number of weeks | Hours | The Australian Food Industry | 8 weeks | 25 |
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food and drink for individual 1.1Workers should be aware of and practice personal Hygiene - eg‚ hand washing. Food stored at correct temperature Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg Not using same utensils for raw meat and other foods Food should be served at the correct temperature‚ temperature should be monitored if food is kept in warming trays. 1.2. Potential food safety hazards when preparing‚ serving‚ clearing away and storing food and drink
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INVESTIGATORY PROJECT CHAPTER I Background of the Study INTRODUCTION Oil used in cooking foods is commonly derived from vegetables. Cooking oil is commonly used for frying and oil used for frying is usually thrown away. The recycling of cooking oil also provides a form of revenue for restaurants‚ which are sometimes compensated by cooking oil recyclers for their used deep fryer oil. Cooking oil recycling also results in less used oil being disposed of in drains‚ which can clog sewage
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