Criteria covered in this assignment: Assessment Criteria Question it has been covered in HSC2029 – 1.1 Question 1 HSC2029 – 1.2 Question 2 HSC2029 – 1.3 Question 2 HSC2029 – 1.4 Question 3 HSC2029 – 1.5 Question 3 HSC2029 – 1.6 Question 4 HSC2029 – 2.1 Question 2 HSC2029 – 2.2 To be covered in observation HSC2029 – 2.3 To be covered in observation HSC2029 – 2.4 To be covered in observation HSC2029 – 3.1 Question 1 HSC2029 – 3.2 To be covered in observation HSC2029 – 3.3
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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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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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Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann‚ Chair BeomCheol (Peter) Kim Manisha Singal July 9‚ 2012 Blacksburg‚ Virginia Keywords: Service Quality‚ Restaurant Cleanliness‚ Culture Customer Perceptions of Restaurant
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Unit 306 1‚ Some of the legislation and codes of practice in place to ensure people’s rights‚ equality and diversity‚ confidentiality and sharing of information when assessing individuals needs and preferences are: Race Relation Act 1976 – Makes it unlawful to discriminate on the grounds of race‚ colour‚ national or ethnic origin. Disabled Persons Act 1944 and 1958 – an employer who employs more than 20 staff has a duty to employ a quota of registered disabled workers. Disabled Persons Act 1986 The
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Salmonella Michael Munoz SCI163 November 21‚ 2012 Mrs. Rotnem Salmonella Salmonella is an infection more formally known as Salmonellosis. It is a food borne illness that targets and attacks the intestinal tract. In the past years‚ this disease has caused many to get sick and in some cases‚ even death. The food industry is continuously creating ways to ensure the public health including public awareness and better rules and regulation on food safety. Salmonella is
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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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All canteens have a responsibility to provide safe food. Safe food means that it is prepared‚ cooked‚ transported and served in such a way as to retain nutrients‚ and to minimise bacterial contamination and growth. Handling food poorly can cause food poisoning. It can also reduce the quality of the food being served. In this section you will find everything you need to know on food safety and hygiene in the school canteen. Why is Food Safety so important? We are surrounded by food every day so
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Michael J Jordan SCI/163 Professor Gild July 24‚ 2013 Salmonella Salmonella is a common bacterial disease that affects the intestinal tract. It commonly lives in human and animal intestines and are shed through feces. Humans are affected by it mostly from contaminated food or water sources. You are more likely to get infected if you have eaten foods such as turkey‚ chicken‚ or eggs that have not been stored or cooked properly. Being around family members
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