Anyone working with food must know about the importance of food hygiene and safety. It is a good idea for them to have a food hygiene certificate. Different ways that food can be kept safe are: To be assured that all foods free from contamination by harmful bacteria. This is done by protecting the bacteria from multiplying‚ so the level of risk is not too high By cooking food you can destroy the harmful bacteria The basic rules of food hygiene: Before you start to cook or prepare foods you
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Personal hygiene People are a common source of pathogenic bacteria‚ so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food. The public react to what they see: • It is always good practice to start work clean and tidy - this will give a good impression to any customers you meet; it also plays an important part in helping to protect food from contamination. It helps to have a bath or shower each day. This will
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Advanced Apprenticeship Health and Social Care Health and Safety Identify the legislation relating to general health and safety. BTEC 1.1. Dip 1.1 Health and Safety Legislations; Health and Safety Executive (HSE) Health and Safety at Work Act 1974 Management of Health and Safety at Work Regulations 1999 Reporting of injuries‚ Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) Work Place (Health‚ Safety and welfare) Regulations 1992 Describe the main points of Health and Safety Procedures
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a. The bacteria that causes botulism are found in soil‚ water‚ animal guts and dung. When the spores exposed to low oxygen and certain temperature‚ they produce botulinum toxin‚ able to germinate‚ metabolize‚ food sources through an aerobic respiration to produce toxin. The toxin blocks the release of acetylcholine from motor nerve endings causing paralysis symptoms. The botulism either food born‚ eating contaminated home-canned foods where the fermentation takes place. or through abrasion in the
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1. Salmonella enteritidis is a gram-negative bacterium that causes food-borne illnesses‚ and is the most commonly known serotype of Salmonella. It is a constant problem because of the misuse of antimicrobials in farms‚ disease treatment‚ growth promotion in domestic livestock‚ and the increasing problem of antimicrobial resistance. Current research is being conducted with bacteriophages because they have been identified as a prospective alternative bio-control method to control Salmonella contamination
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Foodborne illness Short Answer Questions Sci/162 Foodborne Illness 1. What is the infectious agent (pathogen) that causes this infectious disease? For example‚ the name of the bacteria‚ virus‚ or parasite. Hepatitis A is an infectious agent. Hepatitis A is also a liver disease. Hepatitis means inflammation of the liver. The inflammation can be very painful. It becomes red and swells up becoming like a hard rock. This is caused when tissues of our
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Food And Beverage | Hygiene Report Assignment | | This report will cover the fundamentals of HACCP and how it is used in restaurants and other sections in the hospitability industry so food can be in a safe environment and be safe at the public. | | Christos Nicolaides | 1/9/2010 | | HACCP Manchester Metropolitan University INTRODUCTION What is HACCP? Hazards‚ Analysis‚ Critical‚ Control‚ Points (HACCP). It is a system advanced on food safety which identify‚ assess and
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You know‚ when you eat an egg‚ and it doesn’t taste right‚ look right or smell right? Well that means that it could be contaminated with a dangerous substance (Like Chelsea). Food poisoning is the result of ingesting organisms or toxins in your food. Food poisoning can affect one person‚ or it can occur as an outbreak among several people who all ate the same thing. Even though food poisoning is quite rare in North America‚ 60 to 80 million people get affected by food poisoning each year‚ and 6 to
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1. The fast-food management Our goal is to put the restaurant 100 percent customer satisfaction. That is‚ customers can get fast food services to more than his original expectations for the service. This requires staff to have professionalism and customer services to be nuanced. High-quality products (Q)‚ fast friendly service (S)‚ sanitation (C) dining environment and excellent value for money (V) is a fast-food management of the four elements. Q. S. C. V. The quality of products‚ namely QSCV
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"A Survey on the Application of Learning in Food Sanitation Education of San Sebastian College – Recoletos‚ Manila 2nd Year BSHRM Students" _______________________ A Thesis Proposal Presented to The College of International Hospitality Management San Sebastian College – Recoletos Manila ____________________________ Prepared by: Castulo‚ Stephanie S. Sava‚ Russel Nicole C. Barcellano‚ Maydo C. February 2012 CHAPTER 1 INTRODUCTION Food sanitation is
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