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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4/4/2013 Food Preservation Methods Food Preservation Using Chemicals SMY04032012 A naturally / synthetically produced substances that is added to food/beverages to prevent spoilage Preservatives: The good‚ bad and ugly! 1 4/4/2013 Sometimes‚ food may spoil because of the changes in the food itself. When food spoils‚ the following may change: • appearance • taste • texture • odour © Food – a fact of life 2007 Food may become unsafe to eat. Micro-organisms need certain
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receivable module will allow Kudler to take down payments on catering‚ cooking classes when reservations are made and e-commerce business. Currently‚ Kudler uses Excel to main their inventory. A new inventory module will streamline purchasing and reduce spoilage. Through enhanced accounts payable and accounts receivable systems‚ inventory updates will be more timely and
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move into the preparation and service phases‚ which can involve one or more steps. Receiving Employees responsible for receiving products must carefully inspect all incoming food supplies to make sure they are in sound condition‚ free from filth spoilage‚ and are at the proper temperatures. Proper receiving requires a knowledgeable person who follows specific
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A proposal of overcoming flight delays in air Asia Introduction A management system is the software that allows a computer to perform functions of storing‚ retrieving‚ adding‚ deleting and modifying data. Relational database management systems (RDBMS) implement the relational model of tables and relationships. In this project proposal‚ we are going to propose a system for an agricultural company named Monsanto. Monsanto is a relatively new company which shares the name and history of a company
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ACTG5100 Section U Assignment #2 Just Coffee Case Analyses Roles/Actors 1.Myriam-Senior Partner 2. Both the partners 3. Consultant (That is ME) Objectives- Myriam- is concerned about the health of the 2nd cafe‚ needs to know the financial health of the café‚ to make future decisions and wants to understand partnership details/options for the café. ME- To investigate business viability for Myriam‚ understanding the financial statements to find out errors more preciously to
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harvested‚ the fish caught‚ that animal slaughtered‚ the egg laid and the milk produced reach the consumer in the most acceptable‚ nutritious safe and wholesome condition by carefully studying the chemical complexities of food‚ their vulnerability to spoilage‚ their disease vectors and varying sources of production. Food scientists try to eliminate seasonal gluts and shortage by providing a technologically sound base for the levelling out of food surpluses and shortages with and among countries and regions
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QUESTIONNAIRE (Owner) I. Personal Profile a. Company name: _____________________________________________ b. Name of owner: _____________________________________________ c. Age: _____ d. Gender ( ) Male ( ) Female II. Strengths‚ Weaknesses‚ Opportunities and Threats of the Business 1. What do you think are the strengths most valued by your customer? Rank your answer from a scale of 1 to 5 where: 5 – Very Important 4 - Fairly Important 3 - Important
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non-organic bananas do not contribute to whether one or the other may spoil faster; however‚ it must consider the fact that organic bananas do not have the chemical preservatives‚ thus can spoil at a faster rate. Nature and outside contributors to the spoilage of the banana depends on the amount of oxygen present for the fruit to continue ripening or the temperature that could halt the enzymatic activity within the banana. Different locations of where bananas are stored greatly impact the duration to which
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This became the turning point in food preservation history. Fifty years following the discovery by Nicolas Appert‚ another breakthrough had developed. Another Frenchman‚ named Louis Pasteur‚ noted the relationship between microorganisms and food spoilage. This breakthrough increased the dependability of the food canning process. As the years passed new techniques assuring food preservation would come and go‚ opening new doors to further research. Farmers grow fruits and vegetables and fatten livestock
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