Understand Your Fats and Fiber SCI/241 October 2012 Instructor: Jared Underwood There are both good fats and bad fats; staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated‚ and trans fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans-fatty acids are fats that have
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Nutritional Plan Name SCI/241 Date Teachers Name Final Paper For nine weeks this course had me analyzing my dietary and exercise habits. I researched my eating habits at the USDA Food Pyramid Guide and was provided with recommendations on what and how much I should be eating. This information combined with recommended exercises and information I learned in this class has resulted in my creating a lifetime personalized nutrition‚ diet‚ and exercise plan. First and foremost
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BSc in Hotel Management Food Hygiene and Safety Practice HTM2110 24027 BSc (HONS) Hotel Management Product: Lemon Pork Cutlets ABC Restaurant Submission Date: March 27 2013 Content 1. Scope: Hazards Name of Product Intended Use Process Potential Customers 2. Production Description 3. The HACCP Team 4. Process Flow Diagrams 5. HACCP Analysis Charts Ingredients Purchasing
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CASE13CM | | Student Version | | 9/21/96 | | | | | | | | HEAVENLY FOODS CORPORATION | Capital Budgeting Methods‚ Cash Flow Estimation‚ and Risk Analysis | | | | | | | | This case combines capital budgeting decision methods‚ cash flow estimation‚ and risk analysis | | | | | which are presented in Cases 12I and 13I. In addition‚ the case focuses on quantifying the | | | | | strategic option value of developing the new line of lite frozen pizzas. | | | | |
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poisonings such as purchasing the mushroom from the reputable supplier. References The sources of real case: http://bigmedicine.ca/wordpress/2012/04/china-hong-kong-food-poisoning-case-related-to-wild-mushrooms/
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UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2013 EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY Marienne A. Anandappa University of Kentucky‚ angieanandappa@gmail.com Recommended Citation Anandappa‚ Marienne A.‚ "EVALUATING FOOD SAFETY SYSTEMS DEVELOPMENT AND IMPLEMENTATION BY QUANTIFYING HACCP TRAINING DURABILITY" (2013). Theses and Dissertations--Animal and Food Sciences. Paper 19. http://uknowledge.uky
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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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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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samples of food and drink for safety and quality 3. Safety- check for dangerous goods and overloaded distribution vehicles 4. Fair Trading- check trade descriptions‚ pricing and confiscate counterfeit goods 5. Licensing- monitor licensed premises i.e. late night takeaways 6. Consumer advice- handle complaints about illegal trading‚ faulty goods etc. Who to complain to if goods are faulty * The retailer * The manufacturer * Credit card company Food Safety and the
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Global Trade Deficit in Food Safety 1. Countries like Mexico that export a high volume of food to the United States might not like the stricter food-safety rules because they incur cost and change‚ but they will ultimately follow them because the United States does import a large majority of their food and a lot of the underdeveloped countries are reliant on those exports to the United States. There is no doubt that stricter policies would help contain the number of food-related illnesses but
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