Support the Health and Safety of Yourself and Individuals • Ensure your own Actions support the Care‚ Protection and Well-being of Individuals Introduction The importance of the health and safety of yourself and individuals in the process of dispensing care cannot be overemphasized. It forms the basis of care provision by creating awareness of potential hazards‚ how best to prevent or manage these hazards in administering care. The objective of every care rendered should be to maintain
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Case Study Catering and Hospitality Level 2: Food and Drink Service NVQ2 Unit Case Study for Catering and Hospitality Level 2 Food and Drink Service NVQ 2 Lancaster and Morecambe College Author: Candice Satchwell Overview of the Course for which the unit forms a part The NVQ2 is delivered within the context of the Diploma in Hospitality. Until three years ago this course had been called a Chef’s Diploma‚ but this did not reflect the wider context of the Hospitality Trade‚ so it was
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Food safety and sustainable development Table of contents 1. Introduction 3 2. Food safety and sustainable development 3 2.1 Quality security 3 2.2 Nutritional balance 4 2.3 Sustainable supply 5 3. The application of novel technology in food industry 5 3.1 The technology of supercritical fluid extraction 5 3.2 Microwave Vacuum Drying Technology 6 3.3 Biotechnology in food packaging and storage 6 4. The establishment of sustainable development system 7 4.1 Regulations
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and serving food. P6- Explain safe practices necessary in preparing‚ cooking and serving food 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 serving food in a health or social care setting and relevant legislation in relation to preparing‚ cooking and serving food. Safe practices of food preparation‚ cooking and service Hygiene Control When you are working in a hospital with food‚ it is highly
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The Role of Food in Religion We as a people eat every day‚ several times throughout the day because it is something we need to do in order to survive. What many people do not realize is that food has a hand in shaping who you are as individuals. The more obvious‚ like religion also has a great deal in shaping us as individuals and when you put the two together you will be surprised with the outcome. Food and religion have a play in community‚ tradition‚ and issues of purity and cleanliness. I
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messages either by speech or by listening. Speaking to individuals in a work setting allows you to understand them. Listening to each other is showing respect in a work place as to each person speaking one at a time. 1.2 Communicating effectively with children and staff members is very important. To build strong relationships allows you to build trust towards each other in a work setting. Communication involves speaking and listening to individuals. Listening to what someone is saying will always allow
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Unit 1 Case‚ 13th edition Breeder’s Own Pet Foods 1. How would you describe the household dog food market? The household food market in the United States is rising significantly. Not only are pet owners becoming more popular threw out the country‚ but owners are becoming more aware of the importance of nutrition that are going into their animals. Many trends are also noticeable among the population‚ such as owners viewing there animal companions as family members. Another factor is the growing
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HRHM 3020 The Purpose of the article is identified. Food security requires time and attention to food storage method‚ we need to check every food before customer eat. The Summary of the article content is accurate. The appropriate content in consideration is covered in depth without being redundant. The date suggested that ethnic restaurant personnel need increased food safety training‚ especially for critical behaviors such as time and temperature control and hand washing. Evaluation
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(Klontz et al.‚ 1995; Hibbert et al.‚ 2004; Miles et al.‚ 2004). Support by the view of Flynn et al. (1994) that individual risk perception is manipulated by socio-demographic characteristics‚ voting behaviour and level of understanding. Furthermore‚ Dosman et al. (2001) analyze the relationship between food safety and risk perception in a multivariate way and find that the risk perception related to bacteria; additives and pesticides in food is predicted by variables such as income‚ gender‚ age‚ number
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SOURCES OF RECRUITMENT After studying this chapter‚ students should be able to understand the following: A. Explain Recruitment B. Describe Sources of Recruitment C. Identify alternatives to recruitment D. Understand Recruitment – an applicant’s perspective E. Evaluate the Recruitment Process LESSON OVERVIEW Today we will discuss about the first step of staffing function which is Recruitment. We begin this lecture by presenting the recruitment process. This section is followed
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