HYGIENE (HTF110) TUTORIAL 1 – INTRODUCTION TO SANITATION 1. What people expect on sanitation in Foodservice Industry? 2. Why is sanitation important in Foodservice Industry? 3. What is contamination? 4. What is foodborne illness? 5. What is foodborne illness outbreak? 6. What are the factors involved in keeping the food safe and explain each factor? 7. Illustrate the basic food flow in normal food establishment. 8. What are the roles of Food and Beverage Manager in the
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Karen Cobb HSC312 Ethics of Healthcare Autonomy and Terminal Illness 11/25/2012 Professor Michael Senf I do not think the attending physician should write a DNR order without informing the patient. The patient’s autonomous decision should be respected. Although an autonomous choice is one made from available options‚ but that this patient’s demand for care is unrealistic‚ Sally has the right to a diagnosis and treatment‚ if consented to‚ the physician has a duty to treat. Autonomy is the
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Mental Illness: Stigmatized Mary Ann Nieffenegger NURS 440 May 13‚ 2013 University of Phoenix Mental Illness: Stigmatized In the world of nursing‚ professionals encounter all types of people with various backgrounds‚ cultures‚ disabilities and health needs. Recognition of mental health and mental illness is an important task for health care workers. Yet‚ even more important is distinguishing and addressing underlying opinions or biases that may come through when caring for this vulnerable
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supply system relative to the number of incidents of foodborne illness that occur each year. Americans do become sick and sometimes even die because of the food they eat. According to the Centers for Disease Control and Prevention (CDC)‚ “While the food supply in the United States is one of the safest in the world‚ the CDC estimates 76 million people get sick‚ more than 300‚000 are hospitalized‚ and 5000 Americans die each year from foodborne illness” (Food Safety Office). The food supply system in
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of development or maturity Freedom from pollution Freedom from objectionable chemical & physical changes Freedom from microorganisms & parasites ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Foodborne Illness Facts 76 million cases each year. 5000 deaths each year. Medical care‚ productivity losses‚ & premature death caused $6.9 billion in estimated economic losses. Most common biological pathogens: Campylobacter Salmonella E. coli
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cross-contamination agent. Many subjects undercooked the meat and poultry entrees. Very few subjects used a food thermometer. Applications/Conclusions Consumers make many food-handling errors during food preparation‚ increasing their risk of foodborne illness. Dietetics professionals need to familiarize themselves with the Fight BAC! consumer food-safety recommendations; understand where consumers are making food-handling errors; increase food safety awareness; and educate consumers‚ especially
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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 foodborne illness will be the focus of the study. Various researchers have studied food safety‚ personal hygiene‚ and hazard analysis critical control point or HACCP. Usually‚ they deal with food establishments in general like Jolibee‚ McDonalds‚ Bistro‚ and
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BSc in Hotel Management Food Hygiene and Safety Practice HTM2110 24027 BSc (HONS) Hotel Management Product: Lemon Pork Cutlets ABC Restaurant Submission Date: March 27 2013 Content 1. Scope: Hazards Name of Product Intended Use Process Potential Customers 2. Production Description 3. The HACCP Team 4. Process Flow Diagrams 5. HACCP Analysis Charts Ingredients Purchasing
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individuals’ minds. Food safety issues come about during the sanitation‚ processing‚ handling‚ and shipping of foods across America. Even the simplest mistake in either the shipping‚ processing‚ sanitation‚ or handling of the food could result in an illness when consumed by a customer(s). Although the government wants consumers to be happy and healthy‚ they have a horrible way of showing they care. Government agencies are responsible for setting food safety standards‚ conducting inspections‚ and making
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plans to do so. They have been following the same plan since the day that they opened‚ 66 years ago. The three main diseases that the Center for Disease Control are trying to stop the spread of today are influenza‚ sexually transmitted diseases‚ and foodborne illnesses. Sarah Wenson T/TH 9:30 Dr. Allegra Blake 4/20/2012 Center for Disease Control and Prevention Introduction The Center for Disease Control and Prevention‚ more commonly known as the CDC‚ is a United States federal agency that
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