HRHM 3020 The Purpose of the article is identified. Food security requires time and attention to food storage method‚ we need to check every food before customer eat. The Summary of the article content is accurate. The appropriate content in consideration is covered in depth without being redundant. The date suggested that ethnic restaurant personnel need increased food safety training‚ especially for critical behaviors such as time and temperature control and hand washing. Evaluation
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ECONOMIC GOODS AND SER¬VICES Economic goods are goods and services that are useful‚ scarce‚ and transferable. Economic services are similar to material goods except they are intangible. To be an economic good‚ a good or service must have utility and satisfy a want. In other words‚ we consume economic goods to increase our enjoyment or satisfaction‚ but it is not the nature of the good or service that makes it useful: rather‚ it is the circumstances involved. Trash‚ for example‚ is not an economic
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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Morales‚ Chair‚ Student Government Food Service Committee (Ext. 2555) Subject: Potential Evening Food Service Study Purpose The purpose of this proposal is to request approval to study the need and demand of evening food service from 4:00pm until 7:00pm‚ Monday through Thursday at Evergreen Technical College. Summary On July 1‚ 2013‚ the Student Government Association forwarded emails and comments made by students regarding the lack of evening food service on the Evergreen Technical
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Stage 4: Preparing your presentation Work in groups. Read the Presentation Outline below and practise your own presentation: Presentation Outline The steps to an effective presentaion Your presentation should include slides for each of these things. You should also talk about each one to explain it and describe your research and what you found out. Remember‚ don’t just read what
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Compound Molecular Structure Molecular Weight (g/mol) Melting point (0C) Solubility Hazard Sulfuric acid (H2SO4) 98.079 10 Miscible in water Hazardous in case of eye contact (irritant)‚ of ingestion‚ of inhalation. Slightly hazardous in case of skin contact (irritant) Ammonium Bromide (NH4Br) 97.94 452 Soluble in water Hazardous in case of eye contact (irritant)‚ of ingestion‚ of inhalation. 1-Butanol (C4H10O) 74.12 -89.8 Soluble in water. Very soluble in acetone‚ miscible with ethanol‚
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Common types of hazards Use these notes to help you identify and assess hazards that might occur in your workplace. Chemical hazards Chemicals can affect the skin by contact or the body either through the digestive system or through the lungs if air is contaminated with chemicals‚ vapour‚ mist or dust. There can be an acute (immediate) effect‚ or a chronic (medium to long-term) effect from the accumulation of chemicals or substances in or on the body. Noise hazards Excessive noise can disrupt
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Preparing for the Future We have all memorized Mr. Nicholson’s annual speech telling us how important it is to focus in school. That focus will certainly help in preparing a competitive admission package as colleges look at many criteria when admitting students. The college application process takes into account your classes taken‚ the level of class difficulty‚ the grade awarded in the class‚ SAT scores‚ and very importantly‚ participation in extracurricular activities. As I listed out the
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Introduction: With the acceleration of economic globalization‚ food safety issues has gone beyond national boundaries and become a global gambit. The Ikea horse meatball scandal affected 17 countries across Europe had raised people’s attention to give more concern about what they are eating. With both coastal and inner area’s urbanization‚ China’s food safety and the regulations of Chinese central government food oversight‚ as well as its penalty systems are still weak links that can’t meet the
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Control of Hazards Mock Exam 1 QUESTION 1 Identify how a dust problem would be recognised in a workplace. (4) Outline how the human body defends itself against the effects of airborne dust. (6) Outline‚ using practical examples‚ the control measures that should be implemented to reduce levels of dust in a workplace. (10) QUESTION 2 Identify TWO causes of fire in a workplace. (2) Identify THREE methods of heat transfer and state how EACH can assist the spread of fire. (6) QUESTION
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