...status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at (202) 720–2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250–9410, or call (800) 795–3272 (voice) or (202) 720–6382 (TDD). USDA is an equal opportunity provider and employer. in Safe Food Handling. June 2007 Follow These Four Easy Steps To Help Your Family Be Food Safe. Clean. To find out more about food safety, visit befoodsafe.gov. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops....
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...Food borne illness Disease that comes from food that is contaminated with harmful pathogens --Bacteria --Viruses --Molds Preventable How is foodborne illness prevented Key point: Washing your hand after the washroom Rinse vegetables and fruits Prevent cross-contamination Cook foods to safe internal temperatures Store foods safely in the home Fight BAC Follow the 4 safe hood handling principles -clean -separate -cook -chill Clean Avoid cross-contamination Hands -practice proper hand-washing techniques Surfaces -clean all surfaces that food touches including utensils ad appliances -clean out the fridge Food -rinse all fruits and vegetables prior to eating, peeling, cutting, or cooking. separate Always separate foods that are ready to eat from those that need to be cooked When shopping and storing: -place raw seafood, meat, and poultry in plastic bags. -Separate them from other foods in your grocery cart and bags Separate When preparing and serving: -use separate cutting boards Separate food when Cook Measure cooked foods with a food thermometer at the THICKEST part Keep hot foods at a minimum of 140`F Danger zone “40-140” Chill Keep cold and cooked foods in the refrigerator making sure it is set to 40 or below Refrigerate leftovers and takeout foods within 2 hours of being in he danger zone This should be 1 hour if the air temperature is above 90F T includes the time in...
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...Good Seafood, Great Health OUTLINE Claim: Doctors and chefs agree seafood tastes great; seafood is a very healthy food source and the supply is plentiful. Antithesis: When stored or prepared incorrectly, seafood can be deadly. I. Nutritional and Health facts A. Types of fish and cholesterol B. Low-Density Lipoprotein(LDL) and High-Density Lipoprotein (HDL) C. Seafood diets and long life II. Ways to consume and prepare healthy seafood A. Raw B. Baked / Broiled C. Boiled D. Grilling E. Fried F. Processing III. Types of seafood A. Scaled fish B. Shell C. Fresh water D. Thick and thin skinned IV. Sources of seafood A. Oceans, bays and gulfs B. Rivers, lakes and ponds C. Wild and farm raised Seafood is by far the ultimate choice when it comes to the combination of taste and health. On the nutrition scene, seafood has minimal Low-Density Lipoprotein (LDL or bad cholesterol) and is stacked with High-Density Lipoprotein (HDL or good cholesterol). Scientists have found a diet high in seafood consumption leads to longer life expectancy. As for taste, seafood contains a plethora of choices when it comes to variety and preparation (“Tips for preparing Seafood”). Seafood is caught or farmed all over the world in ponds, lakes, rivers, streams, seas and oceans. Without a doubt doctors and chefs agree seafood tastes great; seafood is a very healthy food source and the supply is plentiful. Doctors at the world renowned...
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...Food Restaurant 1. Company Description Name: SaNa fish fast food restaurant 1.1 Positioning and target consumers Product and service: Create a warm and family atmosphere in our restaurant; provide fresh, healthy, nutrition and delicious fishery fast food. Target consumers: citizens who has the purchasing power and pursuit health in France. 1.2Competencies: 1> High quality of product and service. 2> Stable raw material suppliers to supply us fresh and not expensive fishery material. 3>Venture funds invest to our fish fast food restaurant. 4>Situations are close to our target consumers 5> Providing promotions. 1.3 Product or Service: 1.3.1Description: 1>Providing Seafood and other fishery foods which cooked in varies way and have different tastes (such as sandwich, wraps, salad, hamburger, soup, pasta with various types of fish: smoked, fried, steamed and fresh fish). SaNa also provides different menus with healthful drinks or high quality cafe and tea. If the consumers want to buy and take away our food, we can offer them our special box of package. SaNa will change the old view that fast food is not nutrition and not good for health. The company also improve the traditional way of cooking fast food....
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...Redesign® Weight Management Program is based on sound medical research, and has proven successful with thousands of clients. This customized treatment helps you to establish healthy individualized lifestyle choices to enable you to lose weight in ways that are safe, realistic and sustainable. You will find greater satisfaction and pleasure in what you do each day, while you lose weight and keep it off. Each week in the Program, you will explore topics like: *Healthy eating *Physical activity and exercise *Balancing work, rest and play *Stress & time management *Finding healthy pleasures and non-food rewards *The link between your daily choices and chronic conditions (such as diabetes, high blood pressure, etc.) *Increasing your energy *Emotional issues tied to food *Social eating *Healthy cooking and dining out *Increasing meaningful activity while decreasing draining activity Eating Habits The term eating habits (or food habits) refers to why and how people eat, which foods they eat, and with whom they eat, as well as the ways people obtain, store, use, and discard food. Individual, social, cultural, religious, economic, environmental, and political factors all influence people's eating habits. Why and How People Eat People eat according to learned behaviors regarding etiquette, meal and snack patterns, acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviors. For example, for some groups it is acceptable to lick one's...
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...Final Exam Review NUTR 295 – Fall 2013 NEW MATERIAL: 100 points (~50 questions) Understanding Disease Risk Factors * Describe the differences between a chronic disease and infectious disease. * What leading causes of death are nutrition-related? A) heart diseases, cancers, strokes, diabetes * Describe the concept of a risk factor. A) Factors known to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at increased risk for a disease, but does not cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends...
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...mission and services this company provides. This business is about a company with headquarters in Louisiana specializing in the seafood industry, while at the same time searching and exploring for new economic opportunities abroad. TEDA has a great opportunity to establish quality relationship with China, which will be beneficial and convenient since China is a rising economic country and we have to take advantage of that increasing our connections. The main idea is to bring the attention of the Chinese to work on a number of projects, in other word bringing foreign investment. Creating a reciprocal relationship with them so that they can benefit as well as the company itself. Projects include exporting Louisiana seafood to high-end Chinese restaurants, hotels and grocery stores. TEDA is an organization with straightforward goals, which can be found in their online website www.tpeda.org/Goals. The main focus of TEDA is the seafood industry but they are open to other industries to expand, become a big business and enhance competitive advantage with the local community as well as internationally. TEDA wants to increase sales and exportation, they will have to look for a way were they could reach the maximum amount of possible consumers, different target markets. Not only that, they look forward to bring investment from China to improve the seafood industry, being one of the finest in shrimping and oyster production, therefore building a reciprocal beneficial relationship with...
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...statement tells what the goals of the company are in the future. The vision is: At A Taste for All, we envision to be the best restaurant worldwide by having the best foods and the best customer satisfaction. To reach this goal, the company will have to find the best quality and freshest foods to prepare the diversified dishes. Every person is different so it is important to have dishes from each culture. Extensive training will be provided to all employees. By training each employee on the goals and values of the company will give them a feel for what the company is all about. The menu will also be taught because it will have a huge variety. Each dish will have to be mastered from what is in it to what it tastes like and how to cook it. The best chefs will train on how to make each dish. This in turn will also strengthen the chef’s specialties. This will also give customers great products and services, along with fine dining experiences. The restaurant will start as just one restaurant. As this restaurant’s reputation grows and expands into over parts of the state so will the business. There will be more restaurants opened in the larger cities of the state. As more tourism proves that the restaurant can expand more, then the restaurant will be in all of the larger cities in the entire United States....
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...A Brief Look at Failing Service at Little Ochie Seafood and Restaurant College of Business and Hospitality Management Marketing in a Service Organization Julia Graham 11090057 Tracey-Ann Ellis 13090103 Rashida King Racquel Hudson 11100104 Roy Palmer 11030554 Kish-Wayne Wade Northern Caribbean University Mr. Jonas Semugeshi December 3, 2012 Table of Content Content Page Acknowledgement---- ----------------------------------------------------------------------- 3 Introduction----------------------------------------------------------------------------------- 4 Background-----------------------------------------------------------------------------------5-6 Services offered-------------------------------------------------------------------------------7 The Four Broad categories of Service------------------------------------------------------8-9 Role and Script Theory-----------------------------------------------------------------------10 Front Stage and Back Stage Activities-----------------------------------------------------11 The Service Encounter Stage------------------------------------------------------------------12 Service Attributes and perceived Risk------------------------------------------------------13 The seven (7) P’s of Marketing---------------------------------------------------------------14-5 The Flower of Service-------------------------------------------------------------------------16-22 Problems and effects-----------------...
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...paradise. The selections are endless delicious items that make people return time and time again. However, when people frequent such eateries could their behavior create a food safety concern and could the environment in which the food is stored for serving, place the public at risk. Angela Bond writes a news column regarding food buffet hazards involving cross contamination, temperature control dangers and the lack of hygiene practices. Cross contamination can become a major risk because of the self-serve format of buffet style dinning. Transmission can involve unclean hands touching food items or utensil, dirty plates used over again by the customer at the buffet station, or drippings from different meats can be transfer in with raw seafood or crossed over into the salad bar. In addition, indirect contamination through someone coughing, sneezing or even talking over uncovered food without a physical barrier (sneeze guards) can contribute to cross contamination. Ignoring proper food safety monitoring can provides a dangerous playground for foodborne illnesses such as Norovirus and Shigella, which in some cases is brought on by most customers. All potentially hazardous foods must be maintained to prevent the growth or development of bacteria. Proper temperature control can limit such dangers by simply holding hot food above 135 F and cold food below 40 F. When holding hot food, never mix fresh food with old food. Stir food at regular intervals so heat can distribute evenly...
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...requirements……………………………………………………………………………..7 c. Assets required…………………………………………………………………………………7 Financial management…………………………………………………………………………………8 a. Yearly budget……....……………………………………………………………………………8 b. Cash Flow Statement…………………………………………………………………………9 c. Using of fund……………………………………………………………………………………..9 Conclusion…………………………………………………………………………………………………..10 Reference…………………………………………………………………………………………………….11 Executive summary This report is about a business plan that intends to attract investment from angel investor. From the beginning of the report, a rough description of business will be provided that include how much amount of currency should be borrowed and how the company will run this business. In the second part of report, a lot of details about the product will be stated and also the target market and customers, the competitions, the location will be provided. In the third part, how the financial services should be choose and what skilled of staff should be hired will be supported. Furthermore, the mainly yearly budget and cash flow statement. In the last part of the report, the risk that will possible rise in the business will be analyzed 1. Introduction According to the scale of the business and all the cost be analyzed, there is totally $100,000 need to be...
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...trees, and the wildlife that all live in harmony. Then the chapter begins to describe the plague that this town experiences. All of the wildlife and plants begin to die, and all the people in the town begin to get very ill. Eventually the town becomes silent and everything has withered and died. The most powerful part of this chapter is the fact that it could be true. The second chapter of this book describes the history of life. It talks about how living things affect its surroundings. I have always been taught that with every action there is a reaction. In this chapter, people use pesticides to get rid of the insects that are harming their crops. As they put it, the pesticides should really be called biocides, because they affect more than just the insects. The pesticides get into everything, including humans. Without knowing it we all become affected by the pesticides. The sad part is, is that even though pesticides are harmful to us and our surroundings, we keep making them stronger and stronger because the insects keep adapting to them. These chemicals that we as humans are spreading on our crops, gardens, and even in our homes, linger on the plants and soil that they may not even be intended to affect. The purpose of this chapter is not to speak badly about pesticide use, but to educate the people and its users about its...
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...P3 : Explain possible influences on dietary intake M2 : Assess how influences on dietary intake may affect the nutritional health of individuals D1 : Make realistic recommendations for minimising negative on the individuals in specific health and social setting. There are many influences that may affect an individual and their diet; in this essay I will take you through the various amounts of factors that may affect an individual. Factors such as medical disorders, personal preference, lifestyle and cultural factors. MEDICAL DISORDERS There are many underlying health conditions that result in an individual having to alternate their dietary intake. It’s always important that an individual eats healthy, but because of not being able to eat certain foods because of medical disorders eating balanced and even healthy becomes more complicated. An individual can be having a medical disorder that can determine their diet; this could be anything from allergies and intolerance. For example, person that is lactose intolerant will not be able to eat dairy products as this can flair up reactions in which they can prevented. You will sometimes find that a person that is lactose intolerant will be deficient in calcium. They are not receiving enough calcium in order for their bones to keep strong. Diabetes Diabetes is a chronic medical condition characterized by elevated blood sugars. One of the primary treatments for diabetes is diet. MayoClinic.com says people with diabetes...
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...area. There are three locations and each carries a variety of domestic and imported products, such as pastries, produce, meat, seafood, cheese, dairy, and packaged foods. Kudler’s keeps a database that is critical to the business processes of the company. In addition to the details kept about customer orders and demographics, information is catalogued for inventory, purchase orders, suppliers, and taxes. This enables a manager to quickly and accurately see what is happening and make appropriate decisions. These decisions include making timely orders from suppliers and keeping proper staffing levels at each location to ensure excellent customer service. The Customer Table contains data about customers to streamline the ordering process and helps with addresses and dates for special mailings. This simple tool allows Kudler’s to provide a personal touch along with better service. The Inventory Table determines available ingredients that make up an Item. For example, it is important for a baker to know how much flour he has in stock so that he/she can order more from a supplier before it runs out so that the company is always producing a product for the customer to buy. The Item Table lists all the finished goods that can be purchased from a particular store. Managers can make decisions about which products sell better at different stores to keep customer orders at maximum levels. This is also a factor in the overall customer service. The Order Table and Order Line...
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...hygienic conditions that is free from disease-causing organisms The Prevention of Food-Borne illness Preventing food-borne illness- is one of the most important challenges facing every food service worker. Most food-borne illness is the result of eating food that has been contaminated. To say that a food is contaminated means it contains harmful substances that were not present originally in the food. In other words, contaminated food is food that is not pure. Any substance in food that can cause illness or illness or injury is called a hazard. Food hazards are 3 types: * Biological * Chemical * Physical Biological Toxins are made by pathogens, or they come from plant and or animal. Seafood Plant toxins Mushrooms toxins Seafood Toxins Seafood toxins can’t be smelled...
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