0 “CLEANLINESS AND SANITATION OF THE FOOD SERVICE OFFERED BY CLASSIC SAVORY RESTAURANT IN BINONDO MANILA AS ASSESSED BY THEIR CUSTOMERS” A Thesis Paper Presented to College of Business Administration Adamson University In a partial fulfilment of the requirement for the degree of Bachelor of Science in Hospitality Management Researchers: Tan‚ Francis Martini E. Ochoa‚ Ederlyn P. Potente‚ Rhealyn S. Zapanta‚ Mark Rio S. Chavez‚ Raymond Cesar M. October 2011 1 APPROVAL SHEET In
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China online food retailing booms after safety scares Consumers shaken by series of contamination scandals turn to the internet to buy safe produce with Cofco one of the biggest players Mainland consumers are responding to a powerful new marketing tactic that plays to a widespread fear of food contamination - the promise of safe groceries sold online. Pledging produce direct from the farm‚ vendors have found food is becoming one of the fastest-growing segments of internet retailing as they
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Assessment on the Level of Sanitation and Safety Operation of Fast Food Restaurants in Sta. Cruz‚ Laguna as Perceived by the Customers A Research Paper Presented to the Faculty of College of Hospitality Management and Tourism Laguna State Polytechnic University Sta. Cruz Main Campus Sta. Cruz‚ Laguna In Partial Fulfillment Of the Requirement for the Degree of Bachelor of Science in Hotel and Restaurant Management JOEDEL P. DE LEON JOHN PAUL K. CORDERIA Chapter 1 THE
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Unit 306 Understanding health and safety in social care settings Task A Presentation Health and safety at work act 1974 is the legislation or law which all company’s have to abide by‚ it can be put into two statements which are Employers responsibilities – it is the employers responsibility to ensure the safety and well- being of all the members of staff while at work and Employees responsibilities – it is the employees responsibilities to take care of themselves in the work place and to keep
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Food Safety Legislation in Pakistan: Identifying Entry Points for Public Intervention Food safety is a concern of everyone. Given that food intake is the fundamental precondition for survival‚ food safety issues embrace us all the time. Food safety simply means that what we eat‚ chew or drink is safe for human health. In order to ensure that people get safe food‚ multidimensional approaches have to be taken at all levels of a food chain e.g. production‚ storage‚ supply‚ distribution‚ and consumption
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Health and Safety At Work Act – 1974 – In this sector this act ensures the safety and welfare of all its employees in any work activity by protecting others against risks to health and also safety of anyone who is affected by work activates e.g. pupils‚ visitors to educational sites‚ students and also parents. Although the Act emphasizes the responsibility of the employer on health and safety. Care workers must have awareness and understanding of their health and safety responsibilities in relation
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working with food must know about the importance of food hygiene and safety. It is a good idea for them to have a food hygiene certificate. Different ways that food can be kept safe are: To be assured that all foods free from contamination by harmful bacteria. This is done by protecting the bacteria from multiplying‚ so the level of risk is not too high By cooking food you can destroy the harmful bacteria The basic rules of food hygiene: Before you start to cook or prepare foods you should always
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Safety and Sanitation in the Kitchen Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to 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 foods sit out
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Introduction: Every year millions of people suffer from food poisoning due to uncontrolled application of agricultural chemicals‚ environmental contamination‚ use of illegal additives ‚ microbiological hazards and others but as a result of increasing awareness of consumers and their demands to provide them with safe‚ wholesome and high quality food have force many food premises to carry out a broad assessment and re-organize their systems of food control in turn to improve efficiency ‚ rationalization
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Hurst (2013) examined food processors around the world have applied the principles of HACCP (Hazard Analysis Critical Control Point) as prevention- based approach to food safety. In 2005‚ the International Organization for Standardization (ISO) issued the ISO 22000 standard‚ which incorporated HACCP into its food safety management system. An inherent weakness of HACCP is that there is no advanced warning when a critical control point (CCP) will exceed its critical limit (CL) safety zone. However‚ Statistical
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