2 Unit 233 Meet food safety requirements when providing food and drink for individuals Please answer the following questions in as much detail as possible‚ and use a different colour to make your answers stand out. Put your name and date on the completed work and send to your assessor. 1. Identify potential food safety hazards when preparing‚ serving‚ clearing away and storing food and drink Potential food safety hazards when preparing‚ serving‚ clearing away and storing food and drink are contamination
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3. Identify and explain how you would prepare for a health inspection. You may use some concepts learned from HACCP as an example. Personally‚ I would make sure that my restaurant or food service venue I was running is operating above expectations. First off‚ I would start with the overall appearance of the establishment. If a health Inspector was coming to review a fine dining establishment then it would throw off a lot of red flags if it didn’t look like a fine dining experience. I would have
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NUTRITION AND SANITATION: THE PHILIPPINE NATIONAL STANDARD FOR FOODPRODUCTS AND ITS IMPLICATION TO THE PRACTICESOF STREET VENDORS IN HANDLING FOOD PRODUCTS THE PROBLEM AND ITS BACKGROUND Nutrition also called nourishment or aliment is the provision‚ tocellsand organisms‚ of the materialsnecessary‚ in the form of food to supportlife(www.wikipedia.org) Many common health problems can be preventedor alleviated with ahealthy diet. Nutrition is an input to and foundation for health and development. Better
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the ingestion of food. Every person is at risk of foodborne illness. (Food Safety and Foodborne Illness‚ WHO‚ March 2007) Foodborne Illness is the sickness people after eating the contaminated food that with pathogenic microorganisms‚ chemical or physical agents. The victims normally experience one or more symptoms such as nausea‚ vomiting‚ diarrhea‚ dehydration‚ abdominal pain‚ headache‚ and fever. It experience different type and severity of symptoms by the type of pathogen in food‚ amount of contaminated
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1.1 Explain how individuals can benefit from being as independent as possible in the tasks of daily living: 1.2 Explain how active participation promotes independence in the tasks of daily living: Active participation promotes independence in the tasks of daily living as this gives the client the confidence and independence needed to complete tasks by themselves without the support of others. 1.3 Describe how daily living tasks may be affected by an individual’s culture or background: Daily living
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PHILOSOPHY As an employee and member of our team‚ it is important to know and understand Family Sweet Café and More philosophy of doing business. We are committed to: Exceeding the expectations of our customers. Providing a work place that enhances the lives of our employees. Maintaining a corporate vision which stimulates growth and profitability. We believe that success and profitability can only be achieved with wholehearted support from each and every employee. Because we
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1. Describe the company and the product safety issue that led to the lawsuit The name of this case in this report is the Liebeck v. McDonald’s. Restaurants and the court in which the lawsuit was filed was The Second Judicial District Court in Bernalillo County‚ New Mexico. The lawsuit was filed with the original complaint was filed on March 21‚ 1993‚ and the plaintiff only sued P.T.S.‚ Inc.‚ a New Mexico corporation and the local franchise operator. “McDonald’s coffee spill" tort case became a
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Reaction Paper I-Maple Leaf Foods In Aug 2012‚ a Toronto Maple Leaf Foods (“the Company”) plant was confirmed as being involved in the outbreak of the food-borne illness‚ caused by the bacterium Listeria. A day later‚ Maple Leaf upgraded a precautionary recall of 23 of its products in previous week to all 220 packaged meats from the plant at the Bartor’s Road‚ which has been shut down. The company has estimated the recall will directly cost it at least $20 million‚ with further costs expected due
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P2 – Outline how legislation‚ policies and procedures relating to health‚ safety and security influence health and social care settings 1. Outline key points of at least 3 policies and procedures by summarising the main points and recording them on the chart The Food Safety 1990 Policy Procedure The first policy is that all employees and volunteers who handle food must maintain a high standard of personal hygiene at all times. This is important so that people’s health is never at
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provide high quality safe food ingredients/products. Purpose: This procedure outlines criteria for selecting and evaluating appropriate suppliers that have the capability and systems to supply products‚ materials‚ and services which are match with the company’s specified requirements‚ as well as meet relevant statutory/regulatory requirements. Scope: The procedure applies to all vendors of products‚ materials‚ and services that may affect the safety of company’s food products. Responsibility:
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