Polytechnic University of the Philippines College of Science Department of Food Technology Sta. Mesa‚ Manila Food Quality Assurance HACCP plan for Cup Noodles Beef flavor (Local Trade) Proponents: Difuntorum‚ Nicole Kyra B. Ostaga‚ Kevin V. Santiago‚ Honey Grace M. Sarne‚ Marah Danica C. Tabor‚ Genevieve D. BSFT 3-1D Prof. Ana. Maria Espiritu October 9‚ 2014 Facility HACCP Team Team Member Name Position HACCP Team Role Signature Difuntorum‚ Nicole Kyra B. Quality Assurance Manager Member Ostaga
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CHAPTER 1 The Problem and Its Background Introduction Jolly-jeeps are small cafeteria beside large office buildings that offer good food in a cheap price. On its early years it’s just a simple "karinderia" canteen. Since many office workers find cheaper food rather than eating everyday in a fast food. These karinderias find way to sell their delicious home-made foods to the business district. If you ’re a full grown Filipino you wouldn’t miss the chance to eat or have like to be in Jollibee
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Unit 306 Understand Health and Safety in social care setting You have been asked to contribute to an induction day for new staff. You have been asked to prepare a presentation about Health and Safety. It must include the following Task a presentation A list of the key of key legislation relating to Health and Safety in a social care setting * The equality act 2010 * Health and Safety work act 1974 * The reporting of injuries‚ disease and dangerous occurrences regulations 1995 * Health
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with the service user going into hospital. food poisoning is caused when contaminated food is eaten‚ it can be extremely unpleasant‚ and in worst case scenarios it can be fatal‚ particularly in high-risk group clients. the most common cause of illness from food is bacterial contamination. 1.3 personal protective clothing must be used when handling food and drink because dust and bacteria from our clothes can contaminate the service users food and drink. for e.g. we go out in break and have
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coli. But the primary source of human contamination of E. coli is meat. E. coli triggers stomach cramps and tenderness‚ diarrhea‚ damages the lining of the small intestine. The infection has been responsible for many outbreaks of gastrointestinal illness in the U.S and in 2007‚ 7% of gut-related disease reported in health agencies of U.S. E. coli currently has no vaccines or antibiotics. Treatment for food before consumption is normally advised to if you are cooking to wash and cook food thorough
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The Life of Escherichia Coli Escherichia Coli 0157:H7 bacterium can live in the intestines of cattle‚ therefore meat can become infected during slaughtering. You can contract this bacterium by eating undercooked meat‚ especially ground beef. Escherichia Coli 0157:H7 can also be contracted by eating contaminated fruits or vegetables‚ as well by drinking raw fruit juices or milk‚ or sewage contaminated water. Infection can also be spread via person to person. Escherichia Coli 0157:H7 can also
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regarding food safety practices. For each of the following food safety practices‚ share at least 2 statements from the interactive quiz. Be sure to put these statements in your own words and explain why they are helpful in preventing food borne illness. An example would be: When dining from a buffet‚ make sure hot food is hot and cold food is cold. Food that is 40 – 140 degrees Fahrenheit has already begun to grow bacteria and pathogens. Clean (16 points): 1.Keeping your hands clean keep you from
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PROJECT OF CHEMISTRY STUDY OF ADULTERANTS IN FOOD-STUFFS Index Certificate 3 Acknowledgement 4 Food adulteration 5 Infections due to adulteration 7 Experiment-1 9 Experiment-2 10 Experiment-3 11 Bibliography 13 Certificate of Authenticity This is to certify that a student of class 12th has successfully completed the research project on the topic “Study of adulterants in food-stuffs” under the guidance of This project is absolutely genuine and does not indulge in plagiarism of
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Studymode HSC Assessment 2029 Meet food safety requirements when providing food and drink. Outcome 1 1. List potential hazards when preparing‚ serving‚ cleaning away or storing food and drink. Be careful not to cut yourself with sharp knives‚ or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods. Keep the date opened on containers or leftovers‚ do not use past safe date (varies by type of foods). Ensure food is covered to prevent pests such
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STL 3 K10 SAFE FOOD HANDLING Good Hygiene Practise When preparing food it is essential that you keep yourself and your kitchen clean. Wash and dry your hands thoroughly before touching and preparing food and after touching raw foods especially poultry such as chicken. Always wash your hands after using the toilet or touching bins or pets. It is recommended that hair be tied back or covered while cooking. Wear a clean apron when cooking and remove it should you need to visit the toilet. Change
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