• Miss
    Outcomes The learner will: 1 Understand the importance of food safety measures when providing food and drink for individuals Assessment Criteria The learner can: 1.1 Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink 1.2 Explain the importance of implementing...
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  • Miss
    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...
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  • Cu1513 Child Care
    Mandatory 3 credits GLH 27 1. Describe what you understand by the term ‘positive environment’ and identify regulatory requirements that underpin a positive environment for children and young people. Whatever age group or setting you are working with, you must plan an environment that encourages...
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  • safety and sanitation in the kitchen
    carelessness. Safety Procedures: Basic Rules of Kitchen Safety 1. Wear appropriate, clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair tied back. 3. Store knives in a wooden block or in a drawer. 4. Keep potholder nearby and use them. 5. Don’t let temperature-sensitive...
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  • My Life
    C I T Y O F N E W Y O R K TABLE OF CONTENTS Introduction 1 Introduction to Food Safety 2 Receiving Foods 4 Storage of Food 7 Hazards to Our Health 10 Food Allergies 11 Microbiology of Foods 12 Common Foodborne Illnesses 17 Personal Hygiene 21 Food Preparation...
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  • Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)
    Unit 4222-264 The Principles of infection prevention and control (IC 01) Outcome 1 – Understand roles and responsibilities in the prevention and control of infections. 1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection. It is the responsibility...
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  • Sushi
    we offer visitors to our state. Texas has gained a reputation throughout the country and abroad for great food and excellent hospitality. That's why we must all work together to ensure that the food we serve is both delicious and safe to eat. D. Consequences of Unsafe Food Recently, in one U.S. city...
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  • Learners Guide to Baking Using the Whisking Method
    Technology Sub-Field Manufacturing and Assembly Issue date: July 2002 Review date: TBA Contents Why am I doing this? 3 At the end of the module you will … 3 How to use this module 3 Introduction 4 – 5 Introduction baked flour confectionery products 6 – 11 The production of baked flour confectionery...
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  • Commercial Cookiing
    this Module .........................................................................................................3 LESSON 1 – Use and maintain kitchen tools and equipment ............................................. 5-31 LESSON 2 – Perform mensuration and calculations .............................
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  • Ways to Reduce Internet Addiction
    CONTENTS NO. | CONTENTS | PAGE NUMBER | 1 | INTRODUCTION 1. BACKGROUND OF THE BUSINESS | 3 | 2 | CONTENT 2. PURCHASING 3. STORAGE 4. HOLDING 5. PREPARATION 6. COOKING 7. SERVICING | 4 | 3 | CONCLUSION AND RECOMMENDATION | 11 | 4 | APPENDIX | 12 | 5 | REFERENCES | 16 | INTRODUCTION ...
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  • meet food and safety requirements when providing food and drink for individuals
    particularly in high-risk group clients. the most common cause of illness from food is bacterial contamination. 1.3 personal protective clothing must be used when handling food and drink because dust and bacteria from our clothes can contaminate the service users food and drink. for e.g. we go out...
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  • In-House Training Manual
    Course Syllabus 4-8 In – House policies, Rules and Regulations 9-10 Student In-House Service Training Application Form 11 Training Agreement 12 Waiver 13 In-House Service Training Guidelines and Procedures 14 1. Dining Area Café Al Fresco...
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  • Food Service Management
    Personal conduct: 1. Do not read magazines and the newspaper during the lab period. 2. Do not use the work units, supply table or other food contact surfaces as seats. 3. Each student is responsible for keeping work surfaces clean and sanitized. 4. Students must remain with their assigned...
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  • Sanitation Training Manual
    5/21/2012   Table of Contents Personal Hygiene • Hand Washing • Personal Cleanliness • Uniform • Illness Facilities and Equipment • Restaurant Layout • Restaurant Equipment Handling Food • Hand Washing • Cleaning and Sanitizing • Accidents and Wounds • Internal Cooking Temperatures • Food...
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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 –...
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  • Food Safety
    minimum of three (3) of the below assessment strategies: 1. A third party observation in the workplace, by your workplace coach or supervisor 2. A workplace observation assessed by the trainer/assessor 3. A question and answer sheet 4. A role play or practical assessment/workbased project ...
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  • Thesis
    CHAPTER 1 The Problem and Its Background Introduction Jolly-jeeps are small cafeteria beside large office buildings that offer good food in a cheap price. On its early years it’s just a simple "karinderia" canteen. Since many office workers find cheaper food rather than eating everyday in...
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  • Food Safety Management
    Part 1 Food Safety Management a) With reference to a food item in your chosen work place, describe four distinct food safety hazards, including details of how each hazard could occur (4 X 3 marks) Food Item: - Chicken Korma (Key ingredients-cream, almonds& gravy served with rice) Microbiological...
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  • Sanitation Code Philippines
    1 PD 856 Code on Sanitation Sec. 11. Types of Water Examinations Required. - The following examinations are required for drinking water: a. Initial examination - The physical, chemical and bacteriological examinations of water from newly constructed systems or sources are required before they...
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  • unit 266
    Outcome 1 Understand how to maintain a clean environment to prevent the spread of infection The learner can: 1. state the general principles for environmental cleaning a) cleaning materials as defined in our company’s procedure( Policy No 412, Policy No 413 and Policy No 414) will be as follows: ...
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