3/20/2013 ERIC KAMAU | P4&M3 | UNIT 36 STARTING A SMALL BUSINESS | P4&M3 | UNIT 36 STARTING A SMALL BUSINESS | Contents INTRODUCTION 2 Proposed legal structure of the business 2 LEGAL ASPECTS 2 Local licenses and regulations 4 The implications for the business in legal aspect (M3) 4 FINANCIAL ASPECTS 5 The implications for the business in financial aspect (M3) 8 INTRODUCTION For this task I have been asked to describe the legal and financial aspects that will
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submission: Food Production and Safety Task 1a Food Chart Task 1b. HACCP Task 2. Essay (2500 words) 50% Please see AR1 on Moodle Length: 2500 Learning outcomes assessed: 2. Understand how food products are made from farm to fork by following the food chain 3. Understand the principals of HACCP and how to apply them effectively Skills Mapped: As listed in the course handbook. Feedback Assessment Criteria Weight % Actual % Strengths Areas of Improvement Task 1a Food Chart Draw a food chart to
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options for food production and service. Most foodservice directors inherit a foodservice system‚ but may make modifications to that the system or select and build a new system. The planning process will be lengthy and very complex in the number and types of plans that will be required. Food Services System For the menu that is a primary control of the food service system‚ and it is a sales tool for the operation. Food service director also has many options for food production and food service.
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1. Introduction of business idea A five star comfort food restaurant‚ that is open from lunch to dinner. A place to take your girlfriend for a first day‚ a nice spot to ask the girl you love to marry you‚ or just a simple date night; you can’t go wrong with a candlelight dinner‚ and some delicious pot roast and mashed potatoes‚ with a glass of wine or sparkling lemonade‚ at a price that is not five star‚ but the decor is! Candles‚ flowers‚ and soft music‚ and a skylight throughout the dining
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2013 Strategic Initiative Paper There is an increase in governmental and public analysis regarding food safety. Whole Foods believe customers shop Whole Foods because of their concentration in health‚ nutrition‚ and food safety. Customers hold Whole Foods to a higher food safety standard than other supermarkets. The perceived or actual sale of contaminated food products could result in “government enforcement action‚ private litigation‚ product recalls and other liabilities‚ the
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Jason Ayala Vanessa Espino Almira Garcia Neil Alvin Hiteroza Katrina Pineda Marie Anna Tomas June 19‚ 2013 I. Background A. FIT Fruit and Vegetable Wash Fit Fruit and Vegetable Wash is made from 100% natural resources and found in everyday food such as baking soda‚ citric acid and grapefruit oil. It helps remove unwanted surface residue from fertilizer‚ pesticide‚ soil‚ dirt‚ wax‚ chemicals and other remainders such as finger prints from people handling produce. Fit claims to remove 98% more
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children in my home and in the garden and how could accidents be minimised? - What risks are there to children off site when on an outing? - Who will be collecting the child / children? - What food to provide and how to ensure that meals are prepared and stored according to the food hygiene guidelines? - Are all of my policies and procedures in place and do I know what to do in case of an emergency? - How can I plan my day / week so that all the children’s routines and needs
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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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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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