"1 3 1 3 Explain Why Personal Protective Clothing Should Be Worn When Handling Food And Drink" Essays and Research Papers

1 3 1 3 Explain Why Personal Protective Clothing Should Be Worn When Handling Food And Drink

accreditation number: Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450 Unit purpose and aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning Outcomes The learner will: 1 Understand the importance of food safety measures when providing food and drink for individuals Assessment...

Food, Food safety, Hygiene 923  Words | 4  Pages

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Unit 4222 233 Meet Fo 1 1

4222-233 meet food safety requirements when providing food and drink for individual 1.1Workers should be aware of and practice personal Hygiene - eg, hand washing. Food stored at correct temperature Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. 1.2. Potential food safety hazards when preparing...

Cooking, Food, Food preservation 539  Words | 4  Pages

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Food Hygiene

Unit 233 Meet food safety requirements when providing food and drink for individuals Please answer the following questions in as much detail as possible, and use a different colour to make your answers stand out. Put your name and date on the completed work and send to your assessor. 1. Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink Potential food safety hazards when preparing, serving, clearing away and storing food and drink are contamination...

Cooking, Food, Food preservation 1798  Words | 7  Pages

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meet food and safety requirements when providing food and drink for individuals

meet food and safety requirements when providing food and drink for individuals 1.1 food safety hazards when preparing, serving, storing and cleaning away food and drinks are of three types, namely, biological and chemical hazards. 1.2 this is important because it prevents food poisoning for the individual for e.g. if i don't take all the necessary precautions when preparing food or drink, the service user may get food poisoning which could end with the service user going into hospital....

Cooking, Escherichia coli O157:H7, Food 1218  Words | 5  Pages

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Understanding the Importance of Food Safety Measures

CU2646 Meet Food and safety requirements when providing food and drink for individuals 1.Understand the importance of food safety measures when providing food and drink for individuals 1.1 Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink When preparing food, you must be sure the area is completely clean and free of bacteria before starting. Clean the cutting board after each use, using bleach or disinfectant solution cleaning up after meats...

Food safety, Hygiene 1427  Words | 3  Pages

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Cooking and Food Safety Measures

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...

Bacteria, Cooking, Food 1366  Words | 5  Pages

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Unit 69 meet food safety requirments

assignment: Assessment Criteria Question it has been covered in HSC2029 – 1.1 Question 1 HSC2029 – 1.2 Question 2 HSC2029 – 1.3 Question 2 HSC2029 – 1.4 Question 3 HSC2029 – 1.5 Question 3 HSC2029 – 1.6 Question 4 HSC2029 – 2.1 Question 2 HSC2029 – 2.2 To be covered in observation HSC2029 – 2.3 To be covered in observation HSC2029 – 2.4 To be covered in observation HSC2029 – 3.1 Question 1 HSC2029 – 3.2 To be covered in observation HSC2029 – 3.3 To be covered in observation ...

Food, Food safety, Food Standards Agency 814  Words | 7  Pages

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Hygiene and Personal Protective Equipment

principles of infection prevention and control Unit 19 1.1 Explain employee’s role and responsibilities in relation to the prevention and control of infection. They have to always be aware of and report changes in the health conditions of the individuals that they support. They also have a responsibility to assist with keeping work areas, and equipment clean, tidy and free from infection hazards. They are also encouraged to maintain good personal hygiene for themselves as well as their service users...

Health care, Hygiene, Infectious disease 1716  Words | 7  Pages

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Level 3 Healthand Social Care

1.1 Explain the employees roles and responsibilities’ in relation to the prevention and control of infection The employee’s role and responsibilities include: To ensure that their own health and hygiene not pose a risk to service users and colleagues To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food. To ensure they use protective clothing provided when needed and appropriate. 1.2 Explain employers...

Employment, Hand washing, Hygiene 1128  Words | 5  Pages

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Food and Residents

individuals to eat and drink Level: 2 Credit value: 2 Unit aim This unit is aimed at those working in a wide range of settings. It is for those who provide support for one or more individuals to eat and drink, where substantial support is needed. Learning outcomes There are five learning outcomes to this unit. The learner will: 1. Be able to support individuals to make choices about food and drink 2. Be able to prepare to provide support for eating and drinking 3. Be able to provide support...

Eating, Food, Food and drink 2023  Words | 6  Pages

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food hygine

FOOD SAFETY Safe food handling including the identification and control of hazards in the preparation,storage and when serving food and drink including the use of personal protective clothing and why these are important. When hadling food we should have a high standard of personal hygiene which will be reflected in appearance, dress, behaviour and personal cleanliness. High standards of personal hygiene will reduce the risk of contamination and help to prevent food poisoning. The following...

Cleanliness, Cooking, Food 1029  Words | 4  Pages

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Assisting Support Customers with Food and Drink

Unit 4222-222 Support individuals to eat and drink Outcome 1 Be able to support individuals to make choices about food and drink Outcome 1 1. To establish with an individual the food and drink they wish to consume is always done by chose but also considering any dietary issues that need to be incorporated. The use of customers care plan will first give you a brief outline of there allergies (if any), likes and dislikes so no what not to include within there choices. Then the next...

Communication, Customer, Food 1950  Words | 6  Pages

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Support Individuals to Eat and Drink

Individuals to Eat and Drink 1 : Be able to support individuals to make choices about food and drink 1.1. Establish with an individual the food and drink they wish to consume Service users should always have the freedom to make choices about food and drink, thus the carer has to support them to make these choices, also taking into consideration dietary issues (possible allergies, diabetes, food intolerance) and prohibited foods due to medication (e.g. cranberry when on Warfarin). This information...

Dishware, Drink, Drinking 2502  Words | 7  Pages

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Nvq Level 3

control; to explain employer and employee responsibilities in this area; to understand how procedures and risk assessment can help minimise the risk of an outbreak of infection. Learners will also gain an understanding of how to use PPE correctly and gain an understanding of the importance of good personal hygiene. Credit Level 3 2 Assessment criteria The learner can: 1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection 1.2 Explain employers’ responsibilities...

Employment, Epidemiology, Hand washing 1595  Words | 6  Pages

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Personal Protective Equipment in Safety and Health

PERSONAL PROTECTIVE EQUIPMENT Protection of workers against occupational hazards can be achieved by the following order of priority : 1. Elimination 2. Engineering Control 3. Administrative Control 4. Personal Protective Equipment (PPE) ELIMINATION The presence of hazards that can cause physical and health effect to workers can be eliminated by :  Substituting hazardous tool  Machinery  Chemical substances and the process that are less hazardous ENGINEERING CONTROL ...

Goggles, Hard hat, Masks 1452  Words | 7  Pages

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Ar 670-1

are notes from the end user manual. What Army Regulation covers the wear and appearance of the military uniform? AR 670-1 2 Why is the flag worn on the right shoulder of the Utility Uniform? The flag is worn on the right shoulder to give the effect of the flag flying in the breeze as the wearer moves forward. 3 Why are all Soldiers in the U.S. Army now authorized to wear the Reverse-Side Full-Color U.S. Flag Cloth Replica upon gaining permission...

Army Combat Uniform, Battle Dress Uniform, Breast 1025  Words | 6  Pages

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Unit 7 Lab 1

Baldeo Persaud NT1310 Unit 7 Lab 1: New Building – Safety Plan Safety is very important and should not be overlooked because ignoring it can cost you in the long run. It is vital to plan and test the safety procedures that are to be used in a new structure. Safety should always be a priority in the work area. You should always have a plan in place in case something was to happen unexpectedly. The Safety Plan should follow the rules that are set down by OSHA (Occupational Safety and Health Administration)...

Accident, Hard hat, High-visibility clothing 768  Words | 4  Pages

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Food Sanitation

Food Sanitation A. Fundamentals in Microbiology * Knowledge in microbiology will help you understand how and why disease-causing bacteria grow and spread, so that you are able to prevent food-borne diseases. Kinds of bacteria 1. Beneficial bacteria These are helpful to us. They can enhance flavor of butter, yoghurt, and cheese. 2. Undesirable bacteria These are bacteria that are responsible for food spoilage. 3. Disease-causing bacteria or pathogens These are bacteria that are most...

Bacteria, Cooking, Food 1651  Words | 7  Pages

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Testing the Ph of a Food Preservative

Partner(s): None Chem 253—TA: Josh Lovell Lab 1: Effect of pH on a Food Preservative 6/11/13 Purpose: (1 point) To determine whether a chemical change occurs when Sodium Benzoate is acidified to Benzoic Acid. Theory: (2 points) Sodium Benzoate is a common food preservative found in jellies, jams, sodas, fruit juices, etc... Its acid, Benzoic Acid, is an organic preservative that stops the growth of bacteria, yeasts, and molds. Reaction: (3 points) Reaction: sodium benzoate + hydrochloric...

Chemical reaction, Chemistry, Chlorine 602  Words | 3  Pages

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Lab 1

Kevin Johnson Lab 1 Safety Quiz 1. List three (3) unsafe activities in the illustration and explain why each is unsafe. Ayanna is not wearing safety goggles: It is unsafe because eyes are vulnerable to chemical spills and splashes, shattered rocks and glass, and floating and flying objects. Lindsey’s long hair is waving around: It is unsafe because hair, clothing, and jewelry can create hazards, cause spills, and catch fire while experimenting. Always tie or pin back long hair. Chris...

Chemical substance, Chemistry, Experiment 1347  Words | 4  Pages

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Unit 4222-264 Diploma Level 3 in Health and Social Care

employee's has a role and responsibility in the prevention and control of infection. they must conduct themselves in a healthy and appropriate manner applying good hygiene in everything they do, whether it be ensuring they wear personal protective equipment (PPE), good food hygiene, cleaning up after themselves or supporting an individual take medication. 1.2 Employers also have a responsibility to their staff, clients and other people who come in to contact with their services. employers need to...

Escherichia coli O157:H7, Hand washing, Hygiene 1504  Words | 4  Pages

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Nvq 3 Module 1

Learner name Learner Journey Module 1 melanie daley Vocational Learning Advisor name delise leahy Module 1 - Induction - your learning programme Tick all that apply 1. Who is funding your learning programme? babcock 2. What is your Learning Agreement / Individual Training Plan / Personal Training Plan? ✔ ✔ ✔ a. A detailed outline of your agreed learning programme b. A review of your targets and progress c. A summary of your achievements 3. Confirm which qualification and level...

Agreement, Employment, Learning 653  Words | 7  Pages

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HSC Level 3 Unit 1

Harriet Green: moonkai@hotmail.com Unit 1 Promote communication in health, social care or children’s and young people’s settings Unit number: J/601/1434 (SHC31) Credit: 3 Guided Learning Hours: 10 Level: 3 Learning outcomes: Outcome 1 Understand why effective communication is important in the work setting 1.1 Identify the different reasons people communicate. The main reason we communicate is because we want or require something. This may be for comfort: We may require...

Communication, Emotion, Graphic communication 1207  Words | 6  Pages

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Personal Hygiene

Introduction In any food establishment, food handlers are either the first line of defence or the cause for the need for defence against contamination. This is because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers. This will cover how personal hygiene should be implemented to ensure effective compliance with the current legislation and code of practice. Also covered is how to reduce, prevent, and eliminate contamination...

Cleanliness, Cooking, Escherichia coli O157:H7 2216  Words | 6  Pages

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Roof and Personal Protective Equipment

Learning outcomes The learner will be able to: Assessment criteria The learner can: 1 Interpret the given information relating to the work and resources when erecting structural carcassing components. 1.1 Interpret and extract information from drawings, specifications, schedules and manufacturers' information. 1.2 Comply with information and/or instructions derived from risk assessments and method statement. 1.3 State the organisational procedures developed to report and rectify inappropriate...

Manufacturing, Occupational safety and health, Personal protective equipment 807  Words | 3  Pages

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Level 2 Certificate For The Children And Young People Questions 1

Level 2 Certificate for the Children and Young People’s Workforce UNIT 001 Knowledge Questions Outcome 1 1.1.1 What are the different reasons people communicate and why? People communicate so that you can tell people how you feel and what you need. You communicate to find out information. 1.1.2 Explain how effective communication affects all aspects of your work Communication from my room leader and manager needs to be clear in order for me to undertake the tasks I am asked to do...

Affirmative action, Childhood, Disability 1559  Words | 12  Pages

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Chapter 1 Biology Summary

complete sentences. If you do NOT write complete sentences, you will NOT get credit for the assignment. 1. Describe the process of wafting AND indicate when it would be used in a biology lab. Waving your hand over the chemical so that air goes upwards and being able to smell the chemical easily. This would be used when you would have to smell a chemical in a container. 2. Describe 3 safety precautions you as an individual will take prior to starting a lab that will involve chemicals and...

Chemical reaction, Chemistry, Eye 590  Words | 3  Pages

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Module 1 Homework

Use the information presented in the module folder along with your readings from the textbook to answer the following questions. • Please try to write at least 2-3 COMPLETE sentences for your responses 1. Define and briefly describe the different classes of microorganisms (including the terms Eukaryotes and Prokaryotes): 1. Eukaryotes: Eukaryotes are living organisms whose cells are larger and more complex than prokaryotic cells and contain complex structures enclosed within membranes...

Bacteria, DNA, Eukaryote 2293  Words | 7  Pages

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Nutrition Assignment Template 1

Name: Part 1: Food & Exercise Logs Complete your food & exercise logs for 3 days, making sure to include at least 1 weekday and 1 weekend day. Include everything that you eat and drink. Add additional rows if necessary. Make a note of the time you ate and approximately how much you ate. Be sure to do the following things, which will help you with your written reflection. Place an “X” in the time column whenever 4 hours went by without you eating. Bold any meals that were particularly high-calorie...

Eating, Food, Nutrition 849  Words | 8  Pages

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Lab 3 Biodiversity 1

Lab 3 – Biodiversity Demonstration 1: Interdependence of Species Table 1: Interdependence of Species Results Round Species Missing (Bead Color and Name) 1 Blue (Humans) 2 White (Lichen) 3 Yellow (Bees) 4 Red (Flowers) POST LAB QUESTIONS 1. Explain how the ecosystem was affected by the missing species for each round of the demonstration. a. Round 1 = Humans are the biggest cause in the decline of our neighbored species and the ecosystem would be better affected if Human interference was nonexistent...

Biodiversity, Ecology, Endangered species 920  Words | 5  Pages

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Reading Guide Chapter 1 Sections 1 3

The Americans Unit 1: American Beginnings to 1783 Chapter 1: Three Worlds Meet: Beginnings to 1506 Section 1: Peopling the Americas Main Idea: In ancient times, migrating peoples settled the Americas, where their descendants developed complex societies. Why It Matters: Patterns of immigration have always shaped and continue to shape American history. Personal Connections: America has been described as a nation of immigrants. Do you know when your family migrated to the United States? Where did...

Americas, Caribbean, Central America 698  Words | 6  Pages

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personal hygiene

wastewater (sewage, sullage, greywater), industrial wastes and agricultural wastes. Hygienic means of prevention can be by using engineering solutions (e.g. sewage and wastewater treatment), simple technologies (e.g. latrines, septic tanks), or even by personal hygiene practices (e.g. simple handwashing with soap). The World Health Organization states that: "Sanitation generally refers to the provision of facilities and services for the safe disposal of human urine and feces. Inadequate sanitation is...

Cleanliness, Drinking water, Hygiene 1867  Words | 10  Pages

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BOT 1010 Exam 3 Genetics 1

60 MIN TIME LIMIT FOR WORKING ON THIS EXAM, GRAMMAR AND SPELLING WILL COUNT!!! 1. (20 PTS) Fill in the blanks: a. The father of modern genetics: b. The describers of the structure of DNA: c. A spot of DNA which codes for a specific protein: d. The physical characteristics of an individual: e. When two alternative alleles are fully apparent in the offspring: f. Explain 3 characteristics of the structure of DNA: 1. 2. 3. g. The nucleic acid which picks up amino acids in the cytoplasm and then takes...

Allele, DNA, Evolution 306  Words | 4  Pages

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ICO1Outcome 1 Understand roles and responsibilities

ICO1 Outcome 1 Understand roles and responsibilities in the prevention and control of infectionsExplain employees’ roles and responsibilities in relation to the prevention and control of infection. 1. It is the employee’s role to prevent infection. This can be done simply by observing standard infection control regulations, for example by washing hands after interacting with service users, wearing the correct PPE when interacting with service users, and disposing of all waste products correctly...

Employment, Hand washing, Hygiene 1049  Words | 3  Pages

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HamptonshireEpxress Problems 1-3

Problem #1  A. How many newspapers should Sheen stock? Use the simulation in the spreadsheet  “Hamptonshire Express: Problem #1” to identify the optimal stocking quantity. What is the  profit at this stocking quantity?  Optimal Stocking Quantity: 584  Expected profit at Optimal Stocking Quantity: $331.43  B. Verify that the value derived in part (a) is consistent with the optimal stocking quantity in the  Newsvendor model   = mean = 500   = Standard Deviation = 100   = Overage Cost = $0...

Cost, Costs, Economics 850  Words | 3  Pages

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Personal Hygiene Tips

Personal Hygiene Tips Personal hygiene tips can you keep your immune system from being overwhelmed by the on-slot of germs. Skin is an important part of the immune system for it acts as a barrier between germs and your body. Skin is tough and generally impermeable to bacteria and viruses. On the other hand, germs can enter our bodies through other areas that are susceptible to bacteria such as our nose, mouth, eyes, or a break in the skin. Common sense and following good personal hygiene tips will...

Bathing, Cleanliness, Common cold 914  Words | 3  Pages

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Health Unit 3

Unit 3 Test Nutrition Name: Answer the questions in the boxes provided. 1. Describe the causes, characteristics, and physical problems that result from having Anorexia. 2. What three food groups add fiber to the diet? 3. Explain where cholesterol comes from and why it is harmful to our bodies. 4. What are three qualities about fast food that make the food nutritionally unhealthy? 5. Define a calorie. 6. Describe the behavior...

Carbohydrate, Dieting, Fat 689  Words | 6  Pages

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Why Should We Not Drink Alcohol

is based on the word of God and nothing else. As a Christian we are held to a higher standard. We should abstain from alcoholic drink. The bible clearly shows that drinking alcoholic beverages result in cheating, hypocrisy, pride, and blasphemy. The spiritual damage caused is not worth it, not only that but the physical health problems as well. Christians should act responsibly concerning their personal testimony and influence. Romans 14:21 “Do not do anything that will hurt your testimony as a believer...

Alcohol, Alcoholic beverage, Alcoholism 1440  Words | 4  Pages

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Chromatography: Food Coloring and Food Dyes

Background Information: When working in a lab, scientists often need to identify different molecules that are present in a sample they are studying. There are many ways to identify unknown molecules/chemicals in a sample. The method you will be using today is called Paper Chromatography and consists of 2 steps. First, you will separate the unknown chemicals and then you will identify them. This process can also be applied to the food we eat everyday. When you eat food or drink liquids you are trying...

Chromatography, Color, Dye 1133  Words | 4  Pages

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Application Case 3-1, Question #1 & #3

1. As an HR executive for the company, I would place little emphasis on the ratio of female to male employees for purposes of anti-harassment policy. An anti-harassment policy and program should be designed to protect male and female employees alike. If I were developing an affirmative action policy and plan the ratio would be relevant. In the development of an anti-harassment program I would first establish the company’s policy on anti-harassment. The policy can be summarized in a manner such...

Affirmative action, Discrimination, Employment 908  Words | 3  Pages

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Cache Level 3 Unit 1

Homework Unit 01-Communication and Professional Relationships with Children , Young people and Adults. 1. Explain why effective communication is important in developing positive relationships with children, young people and adults? 1.1 It is important to communicate effectively with both children and adults when working as a teaching assistant. It is vital that the child or adult is being actively listened to this will create a positive relationship. Without effective communication skills you...

Childhood, Communication, Data Protection Act 1998 1606  Words | 5  Pages

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3 Day Diet Analysis - 1

especially when you do not really have the time or motivation to pay attention to what you eat. I have a habit of buying and eating a lot of frozen foods, which includes frozen pizzas, beer battered fish filets, macaroni and cheese, and garlic bread. I also cook some boxed dinners like hamburger or tuna helper to save time on cooking. In my daily diet there is usually not a lot of fruits and vegetables in my daily diet, unless there is some kind of tomato sauce or sides of vegetables. When comparing...

Cooking, Fat, Food 784  Words | 3  Pages

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Nvq Level 3 Adult Social Care

Understand how duty of care contributes to safe practice. 1. Explain what it means to have a duty of care in own work role. It is very important as we are responsible for all the members while they are attending the project and it would not be professional if any of them were to come to any harm. 2. Explain how duty of care contributes to the safeguarding of protection of individuals. Duty of care is a requirement to exercise a reasonable degree of attention and caution to avoid negligence...

Abuse, Child abuse, Complaint 1595  Words | 7  Pages

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Unit 1 Nvq 3

NVQ 3 : Unit 6 – Working Together for the Benefit of Children and Young People 1. Explain the importance of multi-agency working and integrated working | When working with children it involves close working with different agencies. When children are growing up they require the use of different services, it is important for these services to work together so that they can help promote the child’s development and other life skills. Multi-agency working is an effective way of supporting children...

Child, Childhood, Humans 760  Words | 3  Pages

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A Vivid Dream Zechariah 3:1-10

Introduction The book of Zechariah is full of vivid imagery and peculiar visions that all help in the conveying of God’s message. This paper will examine the specific vision described in Zechariah 3:1-10. The intent of this essay is to examine the message of this vivid vision that Zechariah received and also to determine the application for readers at that time and for believers today. Compare English Versions The first step in studying this passage had been to read it over and over in multiple...

Angel, Bible, Book of Revelation 2618  Words | 7  Pages

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Good Personal Hygiene

Value 3 Level 2/ 3 The principles of infection Prevention and Control To cover assessment criteria, learning outcome and knowledge LO 1.1, 1.2 1) Explain employees’ roles and responsibilities in relation to the prevention and Control of infection. To control and prevent the spread of infections in the work place and have good personal hygiene at all times making sure you use the right p.p.e and discarding all materials in the correct and safe way. 2) Explain employers’...

Hand washing, Hygiene, Medical hygiene 883  Words | 6  Pages

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Case 3-1 The Parable of the Sadhu

Case 3-1 The Parable of the Sadhu The case examines the individual versus corporate ethic. Ethical Issues: How does the individual stay true to her values within a corporate ethic? How can one make changes for the better within an organization? Questions Consider corporate values and ethics as discussed in Chapter 3 and the ethical reasoning methods discussed in Chapters 1 and 2 in answering the following questions: 1. Bowen H. McCoy’s friend Stephen is quoted as saying, “I feel that...

Business ethics, Decision making, Decision making software 1649  Words | 5  Pages

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De Thi Cao Dang Nga Anh 1

DE THI CAO DANG NGA – ANH PART 1 PERSONAL PREFERENCE 1. Who is your best friend? Describe this person and say why he/she is your best friend. 2. What is your favorite place to visit on weekends? Describe it and explain why it is your favorite place to go. 3. What is your happiest childhood memory? Describe it and give reasons to explain why it is your happiest memory. 4. What is your most important possession? Describe it and say why it is so important. 5. Talk about a person in your life...

Cellular network, Debut albums, Grammatical person 1081  Words | 6  Pages

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TASK 1 3

KA YEUNG LAU GROUP 1 Introduction Marks and Spencer(also know as M&S)is the UK's largest transnational retail group. It is also one of the British representative enterprise, it has highest profitability in UK. Marks and Spencer also ranks first in the number of export goods retailers in UK. Their products include: food, clothes, furniture, electrical and appliances. Marks and Spencer opened 600 stores in the British, and across the UK each city and area, the 40 countries in the world were opened...

Consumer protection, Market segmentation, Marketing 2304  Words | 7  Pages

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Hygiene and Protective Clothing

UNIT 69: MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS 1. Understand the importance of food safety measures when providing food and drink for individuals 2.1. Identify potential food-safety hazards when preparing, serving, clearing away and storing food and drink A food-hazard is anything that might cause food we are handling to become unsafe to eat. Food-hazards may occur any time during storage, preparation through to when food is ready for consumption...

Cooking, Escherichia coli O157:H7, Food 6102  Words | 21  Pages

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statistics 1

Assignment 1 Mohammed Ahmed Ali 0170026 1.1 Four different beverages are sold at a fast food restaurant: soft drinks, tea, coffee, and bottled water. Explain why the type of beverage sold is an example of a categorical variable Explain why the type of beverage...

Measurement, Random sample, Sample 713  Words | 4  Pages

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Assignment 23 Principles of Supporting an Individual to Maintain Personal Hygiene

Level 3 Diploma in Health and Social Care (Adults) for England (QCF) Assignment 23: Unit 23: Principles of Supporting an Individual to Maintain Personal Hygiene Learning Outcome 1: Understand the Importance of Good Personal Hygiene 1.1 Explain why personal hygiene is important Keeping a good standard of personal hygiene is important for the prevention of the development and spreading...

Bathing, Cleanliness, Dishwashing 1526  Words | 6  Pages

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Unit 1 Level 3

Unit 1- an introduction to working with children E1 and E2- the three different types of settings which provide care and education for children in an statutory sector, voluntary sector and private sector. Statutory sector: These have to be available for children to attend to by law without having to pay financial fee’s. This is the job of the secretary state, to make sure that the statutory services are provided and available. They are funded by the government. Examples of a statutory sector...

Child, Childhood, Children Act 1989 2489  Words | 7  Pages

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Applied Problem 3 - 1

Applied Problem 3 - 1 Chapter 5: Applied Problem 1 Bridget has limited income and consumes only wine and cheese; her current consumption choice is four bottles of wine and 10 pounds of cheese. The price of wine is $10 per bottle, and the price of cheese is $4 per pound. The last bottle of wine added 50 units to Bridget’s utility, while the last pound added 40 units. a) Is Bridget making the utility-maximizing choice? Why or why not? In simplest terms wine is 50 units/$10 = 5 and cheese is 40...

Consumer theory, Cross elasticity of demand, Elasticity 806  Words | 3  Pages

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Nvq2 Workbook Units 1-9

Unit 1: Activity 1 A. 1. Allowing the client to effectively communicate their needs, desires and opinions can result in a better relationship between the service user and the carer. This means that the client’s needs are likely to be met, and since the service users are satisfied this can also give the carer satisfaction. 2. If the people working together can communicate effectively, it can result in fewer misunderstandings. Therefore jumping to wrong conclusions and taking wrong actions can...

Communication, Eye contact, Facial expression 1624  Words | 5  Pages

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Worldview Assignment Part 1 FA12 3 1

BIBLICAL WORLDVIEW 1 (BWVW 101) Worldview Writing Assignment Part 1 Instructions Date Due: (See Course Schedule in the syllabus) Instructions: DO NOT USE ANY SOURCES OR REFERENCES, ONLINE OR OTHERWISE. Just write from your present knowledge and understanding. YOU WILL NOT BE GRADED ON CONTENT FOR THIS ASSIGNMENT. The only thing you have to worry about is that you carefully follow the instructions. CONTENT Possible Points: ___ /20 Instructions: Clearly address all three questions in three separate...

A Great Way to Care, Microsoft Word, Pilcrow 832  Words | 4  Pages

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Case Study 1 Entre 3

Entrepreneurship 3 Case 1 Rose Restaurant: What Now My Love? Presentation of the Case Rose Restaurant is full of customers. It is not surprising because of two factors: first, its location in the center of the commercial district of Santiago City, and second, the dynamism of its owner and manager, Ms. Rosemarie Ginez. She is more than happy because she was able to realize her dream of becoming successful in the food business. She now owns the building and the lot she used to rent. Served in its...

Business, Cagayan Valley, Cities in the Philippines 887  Words | 14  Pages

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BU224 unit 1

BU224 56578500Unit 1 Assignment Template: Name: - Lida McDaniel Course Number:- BU224 Section Number:- ?? Unit Number:- 1 Date:- October 17, 2014 ---------------------------------- General Instructions for all Assignments----------------------------------- 1. Unless specified differently by your course instructor, save this assignment template to your computer with the following file naming format: Course number_section number_LAST_FIRST_ unit number 2. At the top of the template, insert...

Book, Bookselling, Bookstores 893  Words | 2  Pages

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Scenarios 1 Thru 3

 Bernice R McCray CIS/211 Microsoft Word Exercise’s Part II Scenarios 1-3 Professor Jibing Xiao July 17, 2015 Scenario I A student planning to attend a local university in the fall has been told to purchase word processing software for an English class. He is currently looking to buy word but wants to know the major functions for the software. I would first start by explaining to the student what word processing is. Word processing software or a word processor...

Microsoft Office, Microsoft Word, Rich Text Format 1921  Words | 7  Pages

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Nutrition and Health Unit 1

Unit one: Exploring the principles of healthy eating Assessment You should use this file to complete your Assessment. • The first thing you need to do is save a copy of this document, either onto your computer or a disk • Then work through your Assessment, remembering to save your work regularly • When you’ve finished, print out a copy to keep for reference • Then, go to www.vision2learnforschools.com and send your completed Assessment to your teacher via your My Study area – make sure it...

Dieting, Energy, Health 1245  Words | 7  Pages

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