Task 1 Q1 – Identify potential food safety hazards when preparing‚ serving‚ clearing away and storing food and drink. People can get sick if the food they eat has harmful chemicals or microorganisms. This is called food-borne illness. The goal of food safety is to prevent the hazards that cause food-borne illness or injury. Most of the hazards in food are things you cannot see‚ smell‚ or taste. - Physical hazard: Hard or soft objects in food that can cause injury. For example
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University of Phoenix | Attachment Style and Relationships | PSY/220: Part 1 & Part 2 | | | 11/4/2012 | | Part 1 Sternberg’s Theory of Love describes three components that make up different combinations or levels of love that can be shared between two people. The three components are
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Food safety has become an important concern for government‚ with Canada’s Public Health Agency (PHAC) approximating 4 million cases of foodborne illness annually. Although the food safety is a shared responsibility among government‚ industry and consumer‚ Industry is faced with the fundamental objective of implementing an effective food safety management system with the goal of meeting government regulatory requirements. The importance of food production companies creating food safety values with
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Business Proposal Jesse Lewis Bis/220 February 21‚ 2012 Isidro Grau Q & J Records A proposal to introduce information systems Prepared For Quincy Sam President for Q & J Records Prepared By Jesse Lewis Chief Operations Officer for Q & J Records February 21‚ 2012 Table of Contents Background ……..…….…………………………………………………...……….......3 Objective………….……………………………………………………..……………...3 Goals……………………………………………………………………..…………...4-5 Methods………………...……………………………………………
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Travel Brochure Suppose you had a travel company that could take people back in time. Your time machine can take tourists back millions‚ and even billions of years. You will be developing a travel brochure to entice vacationers to come to your geologic time period or Era‚ and “enjoy” what the earth of that time has to offer. Things to keep in mind when working on this project: 1. Your travel brochure will need to include written descriptions as well as illustrations of the period/era.
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Subjective Well-Being Tiffany Ferraro September 20‚ 2012 Barbara Newman Psy/220 Subjective well-being is based on an individual’s personal judgment of life satisfaction and emotional experience. In other words‚ subjective well-being or happiness reflects an individual’s perspective of his or her quality of life which relates to the absence of negative experiences as well as the attendance of negative experience. Someone who experiences more positive satisfaction and experiences in their life
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Contemporary Issues in Food and Nutrition for Adolescents The importance of establishing health promoting practices during childhood and adolescence has long been recognized by nutritionists and other health professionals. The purpose of this paper is to investigate further the issues relating to adolescents’ diets and contributing factors. Contributing factors include the increase of fast food consumption‚ unconventional meal patterns and lack of exercise. During adolescence‚ the influences on
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Making A Brochure : identiti setempat Teacher Name: Mr. Mohd Fadzil Bin Mohd Daud Student Name: ________________________________________ CATEGORY | 4 | 3 | 2 | 1 | Content - Accuracy | All facts in the brochure are accurate. | 99-90% of the facts in the brochure are accurate. | 89-80% of the facts in the brochure are accurate. | Fewer than 80% of the facts in the brochure are accurate. | Attractiveness & Organization | The brochure has exceptionally attractive formatting
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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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According to the U.S. Food and Drug Administration’s 2005 Food Code‚ ensuring safe food is an important public health priority for our nation. An estimated 76 million illnesses‚ 325‚000 hospitalizations‚ and 5‚000 deaths are attributable to Foodborne illness in the United States each year. 1. Maintain Proper Temperature for food items: Cooling and cold holding for refrigerated food should be held at or below 41º F. Hot holding for cooked foods must be a minimum temperature of 135º F. Reheating leftovers
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