ARELLANO UNIVERSITY SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT LEVEL OF TRAINING COMPETENCIES OF T.G.I FRIDAYS EMPLOYEES: BASIS FOR TRANING OJT/PRACTICUMERS A Thesis Presented to the School of Business Administration Arellano University In Partial Fulfilment Of the Requirements for the Degree Bachelor of Hotel and Restaurant Management Submitted by: Darel H. Laroza Mark Lester A. Oblipias Ellehcar D. Sitjar Glizelle Anne A. Reodica Froilen Gatchalian March 2012 ACKNOWLEDGEMENT
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Departments: Chlorine Clean Food processing has existed for centuries‚ but in the 19th and 20th centuries‚ largely due to military supply demands‚ more modern food processing technologies were developed. As food processing needs have grown‚ so have problems with food contamination and foodborne illness. Columns: Controlling Pests Requires Staff Participation In any food processing plant‚ a pest management program is only as strong as the employees who implement it. To ensure a successful pest
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washing. Poor personal habits are serious hazards in food establishments. The restaurant management team is responsible for the health and safety of our employees and customers. They must insure that restrooms and hand washing areas are completely stocked with hot and cold running water‚ hand soap and single-use paper towels or hand dryers. They should also provide gloves for employees handling food products or cleaning chemicals (Popeyes Food Safety Certification Program‚ 2007) Managers should also
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Hygiene: Principles of Personal Hygiene: In any food establishments‚ food handlers are either the first line of defense or the cause for the need for defense. This is because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption. How to lessen‚ prevent‚ and eliminate contamination that causes food borne illness will be the focus of the study. Personal
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Chapter 8 Safety‚ Sanitation‚ & Maintenance Functional Subsystem: Safety‚ Sanitation‚ & Maintenance Functional subsystem in the foodservice systems model. Permeates all other subsystems. Safety often is related to cleaning & maintenance practices. ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Safety Includes not only the safety of the food served‚ but also the safety of employees & guests. Safety considerations include: Food safety Sanitation
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QUESTION ONE What are the main regulations covering the establishment of a day care centre? Every childcare facility should be registered by their local authority as well as OFSTED. The main purpose of the register is to provide information about the day care services in the area to parents and employers. The way in which the register is kept should be decided by each local authority and in doing so the following points should be taken into account. The register should be compiled so that child-minders
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raise awareness of health and safety in a social care setting. Include the following in your guide: Bi A list of the laws relating to: a) general health and safety in the setting Safety Representatives and Safety Committees Regulations 1977 Health and Safety at Work Act 1974 b) moving and handling Health and Safety (Display Screen Equipment) Regulations 1992 Bii A list of the food standards that relate to social care settings. Food Standards Act 1999 Food Safety Act 1990 Biii An outline
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also damage the overall interests of the community (Fan‚ 2005). Background The OSL Group is a worldwide food providers‚ which has over 50 food processing factories in 17 countries. The corporation is founded in 1909 at America. It set up the first processing factory at Beijing‚ China in 1991 (OSL.com‚ 2011). Shanghai Husi Food Corporation is the branch office of OSL Group. “Food safety and quality assurance are guiding principles in delivering products that go above and beyond our customers ’
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Task A Ai) The Health and Safety at Work Act 1974 is the primary piece of legislation that covers occupational health and safety it outlines the responsibilities of the employer‚ employees and the individuals being supported to ensure safety is maintained. Other legislation would be: The Control of Substances Hazardous to Health Regulations (COSHH) The Management of Health and Safety at Work Regulations 1992 The Reporting of Injuries‚ Diseases and Dangerous Occurrences Regulations 1985 (RIDDOR) The
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4222-233 meet food safety requirements when providing 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
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