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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Childhood Food Safety Guidelines In during my research‚ I found that there is a wealth of food safety guidelines that are out there geared for kids. They seem to run from when going shopping‚ in the kitchen‚ cleaning up‚ storing leftovers‚ using the microwave‚ and storage do’s and don’ts...the list really could go on and on. The most interesting thing I did noticee that many of the gguiidelines were for kids 12 and older. I only saw a few that I wouuld really use with the younger. I understand
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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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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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Jackson‚ S. E. (2011). Whose customers are they? Journal of Business Strategy‚ 32 (3)‚ 47-49. Whose customers are they? The Authors Stuart E. Jackson‚ Vice President at L.E.K. Consulting LLC‚ Chicago‚ Illinois‚ USA Abstract Purpose – Many product organizations recognize the benefits of outsourcing manufacturing of key components or even entire product lines to China and other low labor cost countries. But while the cost savings are obvious‚ many product companies fail to grasp the parallel
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versus personal responsibility. Is McDonalds really to blame for these teens weight problems? The answer is no‚ obesity is absolutely a matter of personal responsibility. Mcdonalds advertising did not force the plaintiffs into their restaurant or force feed them double cheeseburgers. It certainly did not eradicate the plaintiffs knowledge about the importance of eating right and living a healthy lifestyle. The idea that obesity could be considered a matter of corporate responsibility threatens to undermine
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Running Head: SOCIAL RESPONSIBILITY AND BUSINESSES 1 Social Responsibility and Businesses Ethical Situations in Business – EST1 Teassa Eubanks April 30‚ 2013 Running Head: SOCIAL RESPONSIBILITY AND BUSINESSES 2 Society has a perception that businesses have an ethical duty to be socially responsible‚ increasing moral effects on society while decreasing the less than moral effects. Many entities look for ways to be socially responsible while they are making
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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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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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