Meet foodsafety 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 foodsafety requirements when preparing...
Q1 – Identifypotentialfoodsafetyhazardswhenpreparing, serving, clearingaway and storingfood 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 foodsafety is to prevent the hazards that cause...
Identify some of the potentialfoodsafetyhazardswhenpreparing, serving, clearingaway and storingfood and explain three of them in the table below. For each one, describe what food hygiene practices can be used to control these:
FoodsafetyhazardFood hygiene practices to...
MEET FOODSAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS
1. Understand the importance of foodsafety measures when providing food and drink for individuals
2.1. Identifypotentialfood-safetyhazardswhenpreparing, serving, clearingaway and storingfood and drink
meet food and safety requirements when providing food and drink for individuals
foodsafetyhazardswhenpreparing, serving, storing and cleaning awayfood and drinks are of three types, namely, biological and chemical hazards.
this is important because it prevents food poisoning for...
to general health and safety in a sociel care setting.
Health and Safety at Work etc Act 1974 (also referred to as HSWA, the HSW Act, the 1974 Act or HASAWA) is the primary piece of legislation covering occupational health and safety in Great Britain.
The Health and Safety Executive, with local...
relation to preparing, cooking and servingfood. P6- Explain safe practices necessary in preparing, cooking and servingfood in a health or social care setting.
In this assignment I am going to be outlining and explaining safe practices necessary in preparing, cooking and servingfood in a health...
HSC Assessment 2029
Meet foodsafety requirements when providing food and drink.
1. List potentialhazardswhenpreparing, serving, cleaning away or storingfood and drink.
Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water.
Unit 4222/208 1.1
1.1. List the legislation relating to general health and safety in social care setting.
• The Health and Safety at Work Act 1974
• The Management of Health and Safety at Work Regulations 1992
• Control of Substances Hazardous to Health Regulations ( COSHH)
3.2.1 FOOD EQUIPMENT
3.2.2 BAR EQUIPMENT
3.2.3 OTHER EQUIPMENT
3.3 STORE DESIGN AND DÉCOR
3.3.1 CUSTOMER AREA
3.3.2 KITCHEN AREA
3.3.3 BACKROOM AREA
4.1 PREPARING TO OPEN
4.1.1 STEPS LEADING FROM 8 WEEKS TO OPENING DAY
4.2 FOOD PREPARATION
Food and Beverage Management
Module 1 Hotel Operations
Chapter 5 – The Menu: Food and Beverage
Type of Menus
- food from the host’s table
1. restricted men
2. small number of courses
3. limited choice within each course
4. fixed selling price
skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation foodsafety program.
Name the items needed for food borne organism to grow
What are potentially hazardous foods? Give 5 examples.
Foods that is rich in protein
High in moisture content
Acidic content typically having a ph between 4.6 and 7.5
The five (5) examples are;
Meat (beef, pork, lamb)
Preparation and Clearing of Service Areas
A Report Researched to the Faculty of the School
Of Hospitality Management
In Partial Fulfillment of the Requirements
Sir Michael De Villa
Submitted by: Ramone T
Unit 7: Preparation and Clearing of Service Areas
of food-borne diseases
* Enhances product quality & shelf-life
* Reduces energy and maintenance costs
* Improves customer relations
* Increases trust of compliance agencies and inspector
“... when a person becomes ill after ingesting a contaminated food...”
Name: Jody-Ann Clarke
Class: Food Preparation level 2
Instructor: Ms. Taylor
Topic: Implement foodsafety Procedures
Brief history of HACCP system 2
What is HACCP? 3
Areas in the industry which H.A.C.C.P is applicable 4
Health and Safety in social care settings
1. Understand the different responsibilities relating to health and safety in social care settings
2.1. There are many legislations relating to general health and safety in a health and social care work setting:
* Health and Safety at work Act...
“Standardized Food Hygiene Services in Laguna College of Business and Arts Canteen and its Attribute to College Students’ Health“
Garcia, Clarisse Daphne
Aquino, Glenn Bernard
THE PROBLEM AND ITS BACKGROUND
“One cannot think...