• Unit 69 Meet Food Safety Requirements When Providing Food and Drink for Individuals
    | | | |Food safety hazards when preparing, serving, storing and cleaning away food &| | |drinks are of three types, namely physical, biological and chemical hazards...
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  • Miss
    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 food safety measures when providing food and drink for individuals 1.3 Explain why personal protective clothing should be used...
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  • Miss
    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...
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  • Unit 69 meet food safety requirments
    safety hazards when preparing, serving, clearing away and storing food and explain three of them in the table below. For each one, describe what food hygiene practices can be used to control these: Food safety hazard Food hygiene practices to control this Food safety hazard 1: Food that is...
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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...
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  • ct 301 understand health and safety in social care
    nets. When cooking/ preparing food, handling waste, providing personal care,any activities posing hygiene/ 5.1 Identify legislation that relates to moving and handling The Health and Safety at Work etc Act 1974 (HASAW/ HSW), The Manual Handling Operations Regulations 1992 (MHOR); up-to-date...
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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...
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  • Hsc Assessment 2029
    Studymode HSC Assessment 2029 Meet food safety requirements when providing food and drink. Outcome 1 1. List potential hazards when preparing, serving, cleaning away or storing food and drink. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water...
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  • Work
    means that you must identify all potential hazards at each stage of food handling, from delivery of raw products to the serving of fully prepared food. The entire process is designed to ensure that any problems can be amended before they cause any discomfort or illness. As you can see in this...
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  • Standard Operating Procedure for F&B Outlet
    member or members of the food safety team will: 1. Observe employees performing tasks, especially at critical control points (CCPs) (receiving, storing, preparing, cooking, transporting, and serving). 2. Establish appropriate verification inspection schedules. 3. Check CCP records...
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  • Banquets & Catering
    of food borne illnesses do not readily identify the source of their symptoms, but the public is becoming more aware that certain types of illness maybe food – related. All foodservice operations have the potential to cause food borne illness through errors in purchasing, receiving, storing, preparing...
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  • Unit 4222-208
    decide on precautions Step 4 Record your findings and implement them Step 5 Review your risk assessment and update if necessary Unit 4222/208 2.2 2.3. Explain how and when to report potential health and safety risks that have been identified • Report all hazards and risks at the earliest time...
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  • Hmsm - F&B Management 5-8
    wines 3. free advice and assistance are given by the wine and spirit trade 4. some beverages require high product knowledge, to identify quality factors, staff should have knowledge especially when serving wine 5. far fewer standard purchasing units than for food which makes pricing and...
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  • Food and Beverage
    . Receiving 7. Serving 3. Storing 6. Cooking 5. Preparing 4. Issuing www.cthresources.com Page 16 www.cthawards.com Chapter 1 – Introduction to food & beverage Introduction to the food & beverage sector 1.1 Food & beverage: main objectives & expectations Most food & beverage...
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  • Food Safety
    Safety Program A food safety program must 1. Systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business; A ‘hazard’ is defined as a biological, chemical or physical agent in, or condition of, food that has...
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  • Educational
    preventing, elimination and reducing hazards it identifies and deals with the hazards before it occurs. HACCP recognized the best way to eliminate, reduce or control hazards in a food handling industry or the environment. HACCP first identifies potential food safety problems and determine the best way...
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  • Preparation and Clearing of Service Areas
    Clearing of Service Areas Know how to prepare service areas and equipment for food and drink service A. Description of safe and hygienic working practices for preparing service areas and equipment (1.1) Food and drink service are considered for those who are responsible for serving food and...
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  • jamaica toursim sector
    Storing Preparing At the end of this flow if the food is not prepared and cooked at the correct temperature, of which it should be cooked and consumption may cause illness to the consumer of the food. H.A.C.C.P principles There are seven steps in the HACCP system which are: 1. Hazard...
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  • standardized food hygiene services
    System Ardouser, L. & Brown, D. stated that “Hazard Analysis of Critical Point (HACCP) is a system for monitoring the food service process to reduce the risk of foodborne illness”. HACCP focuses on the safety of food production process. It is designed to prevent the occurrence of potential food...
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  • Final Study Guide
    preschool—age-children Pregnant women Elderly people People with compromised immune systems (cancer, HIV, transplant recipients) Potential Hazards to Food Safety **Biological Hazards- include illness causing microorganisms. Other examples are certain plant, mushroom, and seafood toxins...
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