• Food Hygeine
    4.3 Describe basic food safety when providing food and drink to children and young people The Prevention of Food Poisoning Store food safely Keep food cold, the fridge should be kept as cold as possible without freezing the food ( 1-5 .c or 34-41.c) Freezers should be kept at -18 or below Cover...
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  • Miss
    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...
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  • Unit 12 Child Care Level 3
    E1: Describe the main food groups that are essential to meet the basic needs of the body. Food group Nutrients provided Examples of foods Why are these essential for health and wellbeing? Bread, other cereals and potatoes Carbohydrates, Some calcium and iron, B vitamins and dietary fibre. Pasta...
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  • Essence of Care Benchmark Report
    This report will provide evidence based research to support and justify the Essence of Care Benchmark (2010) for Food and Drink containing best practice to enable people to consume food and drink (orally) which meets their needs and preferences. Word Count: 3295 ...
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  • Unit 69 Meet Food Safety Requirements When Providing Food and Drink for Individuals
    identify potential food-safety hazards when | | |preparing, serving, clearing away and storing food | | |and drink ...
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  • Ic01
    responsibilities includes: making sure employees are aware of the health and safety aspects of their work. For example posting information on notice boards, keeping an information file such as COSHH, training, and providing supervision. The need to keep records in relation to infection control using...
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  • Proposal on Banking on a Technology Based Product from Uplb
    Upgrading Program (SET-UP), which is performed under the governance of the Department of Science and Technology (DOST). This program is aimed at providing support in terms of new technologies, technical manpower training, access to capital and markets, product standards and testing facilities, appropriate...
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  • Hospitality
    and constantly changing to meet customer expectations. It is also a very diverse industry, ranging from stays in a five-star hotel to meals in a fast-food outlet. In these first two units, you will develop your knowledge and understanding of this exciting and fast-moving industry. You first consider the...
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  • Contribute to the Support of Positive Environments for Children and Young People
    4.1 Define the basic nutritional requirements of children and young people to ensure a balanced diet and meet government guidance Fat Fat provides the body with energy, it is stored as body fat if too much food is eaten, and it is in meats, oil, nuts. Fat insulates the body against rapid heat loss...
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  • The Principles of Prevention and Infection Control
    the risk. Your employer is responsible for planning safety, providing information and updating systems and procedures. The employers responsibility with regards the prevention and control of infection is to supply PPE if the risk to health & safety cannot be adequately controlled in other ways. You must...
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  • Mcdo
    Value-pricing (offering just the right combination of quality and good service at a fair price) 3. Place: Strategic location of most McDonald fast-food outlet is found in populated and easily accessible areas (e.g.; retail areas, airports, busy street) or most certainly locating closely where its top...
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  • Food and Beverage Service
    Section FOOD & BEVERAGE SERVICE 1 For Hospitality Training Program- Dolphin Hotels Limited S t u d y G u i d e a n d ke y notes FOOD & BEVERAGE SERVICE Study Guide and Key notes Developed by ©2005 Training and development department Dolphin Hotels Limited, Ramoji Film City F...
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  • miss
    qualified vocationally competent Assessor. 1. Know the regulatory requirements for a positive environment for children and young people. 1.1. Describe what is meant by a positive environment. 2. Be able to support a positive environment that meets the individual needs of children and young people...
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  • miss
    Unit 4 1.1 Describe what is meant by a positive environment. A positive environment is a happy health and welcoming setting that the children would want and be happy to come and learn and play. It is also a place where children, staff and parents work well together to get the best out of the children...
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  • Nestle
    LECTURE NAME: MR.JAMALUDDIN COMPANY LOGO INTRODUCTION Nestlé’s foundation was built in 1867 on humanitarian needs and social responsibility when Henri Nestlé, a trained pharmacist, developed a healthy and economical alternative source of infant nutrition to save the life of an infant who could...
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  • Rrl in Catering: Draft
    Catering Service Sector II. Starting Up a Catering Business A. Person qualified for Catering Business B. Location C. Types of Catering Services 1. On Premises Catering 2. Off Premise Catering 3. Comparing Off Premise...
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  • The Principals of Infection Prevention and Control Unit 25
    The employer is responsible for planning | |safety, providing information and updating systems and procedures. The employers responsibility with regards the prevention | |and control of infection is to supply PPE if the risk to health & safety cannot be adequately controlled in other ways. All...
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  • Hosptality Trends Reference List
    School students in NSW and teachers in schools in NSW may copy reasonable portions of the Material for the purposes of bona fide research or study. When you access the Material you agree: • to use the Material for information purposes only • to reproduce a single copy for personal bona fide study use...
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  • Mrs Green
    prevent infection and the spread of it and to take appropriate advice when children are ill. Specific legal requirements are: Medicines Illness and injuries Food and drink Smoking C) Provider must manage children’s behaviour effectively taking into...
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  • thesis
    International Food Safety Authorities Network (INFOSAN) 30 June 2010 INFOSAN Information Note No. 3/2010 - Safety of street-vended food Basic steps to improve safety of street-vended food • • • • • SUMMARY NOTES The street food sector plays an important role in providing accessible, low-cost...
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