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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Legal‚ Safety‚ and Regulatory Requirements Marissa Rittiron HCS/341 April 10‚ 2013 Debbie Kreisher Legal‚ Safety‚ and Regulatory Requirements Human resources must abide by legal regulations and safety laws‚ along with regulations requirements. This is set in place for organizations to avoid litigation. The employee-related regulations have been established by the United States including; Department of Labor‚ the U.S Equal Employment Opportunity Commission‚ The Americans with Disabilities
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[pic] Msc in Environmental Health & Safety EHS Risk Management Assignment 2 Assessment Due Date: 15th April 2011 Student No: A00169067 Student Name: Loretta Kirrane Lecturer: Dr Sean Reidy Question 1 In compliance to the SHWW Act 2005‚ it is the duty of the employer (section 8) to prepare a risk assessment as required by section 19 of the Act. It states that every employer must identify the hazards at the workplace‚ assess the risks from those hazards‚ and have a written risk
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Health and safety legislation Health and safety legislation Level 3health and social care 9/27/2012 Level 3health and social care 9/27/2012 Rebecca Austin This document will explain nine parts of this legislation in detail. Also it will explain the duties of each individual in a work place. Rebecca Austin This document will explain nine parts of this legislation in detail. Also it will explain the duties of each individual in
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Behaviour-Based Safety: Panacea or Pariah? Student: Darren Hill ID No: 739117-X Course: Critical Thinking Assessment: 1 School of Architecture and Construction University of Greenwich Year: 2013 Submission Date: 7th January Tutor: Kostis Evaggelinos Introduction Ever since Komaki et al (1978) demonstrated improvements in safety performance of 22-26% by using behavioural modification techniques there has been a growing level of interest in behavioural-based safety (BBS) initiatives
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Examination Paper of Safety Management 5 IIBM Institute of Business Management IIBM Institute of Business Management Examination Paper MM.100 Industrial Safety Management Section A: Objective Type (30 marks) This section consists of multiple choice & Short Notes type questions. Answer all the questions. Part one carries 1 mark each & Part Two carries 5 marks each. Part One Multiple choices 1. _____________is one of the weapons in the creative armoury available to mangers. a. Brainstorming
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I would like to welcome my distinguished guests to our program ‘Contents to Action’. With us today is the Honorable Minister of Education‚ Mrs. Vashti Kanju‚ The President of The (EFCL) Education Facility Company Ltd‚ Ms. Amanda Hosein‚ The President of the Principal’s Association‚ Ms. Shirley Persad‚ The President of the National Teachers’ Association‚ Mrs. April Lalla‚ and last but by no means least‚ Child Psychologist‚ Mrs. Juliana Oyaide. Welcome. I thank you for taking the time to be part of
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Contents Food Safety as Determined by FSMA Laws and Regulations Food safety is a necessity everywhere. It starts from simple hygiene rules like washing of hands before eating and keeping the foodstuff under recommended temperatures. However‚ rising numbers of food poisoning and the subsequent food borne illnesses have made people keener on what they are eating and the sources of such foods. Every person is conscious of what gets into their stomach in terms of food right from the one
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FOOD SAFETY LEGISLATION & REGULATIONS: Food Act 2003 (NSW) - The Food Act is the main legislation relating to the safe handling of food for sale. - Its main aim is to protect the public health by preventing the sale of contaminated food. Key Points of Food Act 2003 (NSW) - It is an offence to sell contaminated food or food that has been falsely described. - The food premises and food handler must also conform to certain minimum standards of hygiene or risk prosecution‚ considerable
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Storing food properly is an important part of controlling food safety hazards. Different types of foods need to be stored in different areas. For example‚ raw meat and poultry should be covered and stored on the bottom shelf of the fridge so that any blood or juice can’t drip onto food below. Chilled food needs to be kept in the fridge at a temperature of 5 degrees or below. Freezers need to be -18 degrees or colder and frozen foods must be kept in there at all times unless being prepared. Checking
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