...III. Production and Operations plan Product Design and/or Business model Key Networks -Goldsboro Commercial, Inc. (packaging) -Chocolate Lover, Inc. (chocolates) -Peotraco Industries (flour) -DW Plastic Corporation (straw) -Aquapure (water) -BRS Apartments (warehouse) -Food Bizz (stall) -SM Business Center (location) Key Partners -Emilisa Salih (General Manager) -Shepherd Busto (Operations Manager) -Kimberly Ragasa (Marketing Manager) -Charlene Sorilla (Finance and HR Manager) Key Activities -Supply the raw materials needed. -space for the further processing of raw materials (not included in stall process) -construction of the stall -stall location Key Resources - containers and foils -straws -chocolate bars -flour -water -warehouse -stall -location Value Propositions -Grab N Go snack - all-in-one -Low cost -snack food -new to the snack market, since it provides 3-in-1 snack meal. -innovative packaging -new to the customers but medium barriers to entry because of uncertainty of intellectual property (packaging based from another country) -Quality product making using technologies -Specially made for students. -Cold Drink but hot and freshly made churros, quick punch straw. Customer Relationship -friendly employees that can accommodate customers at any age. -Maintaining cleanliness in workplace -brand establishment Distribution Channels -Intramuros stall -Franchises (if any) -Schools (to be able to get in touch...
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...Student Number: Assignment Title: BE Reaction Paper 2 Course Code: RSM 1160 HF Course Title: In submitting this work for grading, I confirm: That the work is original, and due credit is given to others where appropriate Acceptance and acknowledgement that assignments found to be plagiarized in any way will be subject to sanctions under the University’s Code of Behaviour on Academic Matters. 1002799750 Business Ethics Section #: 1 2 AM Professor Name: 3 PM Richard Powers 4 5 Please pay attention to the course outline for specific formatting requirements set by instructors. Assignments are to be submitted using student ID numbers only; do not include your name. Please note that assignments that include names or that do not have the box below checked will not be graded. Please check the box and record your student number below to indicate that you have read and abide by the statements above. ☒ 1002799750 Final Page Grade:_________ MAPLE LEAF FOOD OR MADLY BAD FOOD? Another food safety issue in developed country 1. THE CONTAMINATION Born and raised in Asia, I’m not surprised to hear story that chemical pesticide is overused by farmers, that even multinational company such as Nestle withdrew billion of rupees worth of Maggie instant noodles over unsafe level of lead or that baby products were adulterated with melamine which is known to cause renal and kidney stones. Even though in some scandals...
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...Name: Course Name: Lecturer: Date: Food Safety Issues Introduction Food safety is an important concern in the contemporary world. This is especially in firms that are involved in mass production. Food safety is an assurance that food being produced is safe for consumption. Rapid food poisoning is resultant from poor handling of food. Food safety is a program that seeks to streamline the handling of food to prevent food poisoning. For this paper, the context of mass production of food is assumed. Food poisoning is not only a health hazard but also leads to loss to such an organization that is involved in food production. Poor food storage and handling is expensive. For instance, it results to loss to the organization in terms of food going bad in mass or in small quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing plants...
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...FOOD SAFETY KNOWLEDGE AND PRACTICES OF FOOD RECOVERY AGENCY WORKERS BEFORE AND AFTER FOOD SAFETY TRAINING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Human Ecology by Sara Katherine Waggoner B.S., Texas Christian University, 2002 May 2004 ACKNOWLEDGEMENTS I would like to express my deep appreciation to Dr. Michael Keenan who served as one of my major professors on this project. His concern for his students and colleagues is extraordinary, and his enthusiasm regarding the field of nutrition is inspiring. A sincere expression of gratitude goes to my other major professor Dr. Elizabeth Reames. She is an excellent mentor, and it has truly been a blessing to work with such an amazing person. I would like to thank Dr. Maren Hegsted, a committee member who has been an incredible support to me during my time here at LSU. She has always been there to offer advice and to answer my endless questions. Also, I would like to show appreciation to Dr. Georgiana Tuuri, a committee member whose energy and smile were always sources of encouragement. A very special thank you is also extended to my family and friends for their patience, understanding, and support throughout this endeavor. Finally, thank you to the entire faculty, staff, and students of the School of Human Ecology for their thoughtfulness...
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...regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection Unit One: Introduction to Food Safety Management Level 2 20 Guided Learning Hours (20 theory/0 practical) Rationale This core unit develops a broad knowledge and understanding of food safety and food hygiene thereby enabling individuals working in food processing to identify problem areas and to assess solutions to ensure that food safety hazards are controlled. It is likely that this unit...
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...Assessing impact of private food standards 11 3.2.1. Impact indicators used in the literature - What to measure? 11 3.2. Impact assessment methodologies: How to measure? 13 4. Empirical Framework 14 4.1 Private Standards as Facilitators to Trade 14 4.2 Private Standards as Barriers to Trade 16 5. Analysis of the Impact of Private Food Standards on Azerbaijan's Export Trade Based On Literature Review Methodology 18 5.1 The General Form of the Literature Review Methodology…………… 18 5.2 Model Construction; Analysis of literature papers reviewed 21 5.5 Results and Analysis 24 6.6 Country differences: An Empirical Analysis 30 7. A Strategic Analysis on How to Protect Azerbaijan National Foreign Trade from Adverse Effects of Private Standards. 31 References 33 1 Introduction 1.1 Background In the last two decades, the increased globalization has seen trade standards take center stage in agri-trade regulations. Private standards have emerged as one of the most important mode of market governance in many countries. As many issues emerge pertaining to implications of food practices on health, the focus is on ensuring that the foods that enter or leave a given country meet the minimum standards for health. According to OECD (2004) the agri-food sector has seen the emergence of private standards to regulate not only the production standards but also handling and processing. The growing significance of private food standards in the agri-food sector has raised question...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...PRINCIPLES OF HYGIENE, FOOD SAFETY AND SANITATION Term Paper Calubayan, Carissa G. H-170 Introduction: Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room. Control of the microbial quality of food must focus on the preparation of food itself, food handlers, facilities and equipment. The quality of food depends on the condition when purchased and the time temperature control during storage, preparation and service. Personal hygiene and cleanliness of the facilities and equipment also contribute to food safety. CHAPTER 1 * Definition of Terms 1. Food * Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments. 2. Safety * Is overall quality of food fit for consumption 3. Sanitation * Is a health of being clean and conducive to health 4. Cleanliness * Is the absence of visible soil or dirt and is not necessarily sanitized. 5. Microbiology * The...
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...I.INTRODUCTION Food is vital for humankind. It is crucial for sustentation and survival. It is also the foundation of every civilization. It is created and evolved by social dynamics, anthropological changes, technological innovations, economic developments, political conflicts and the construction of cultural identities of social groups, communities and nations. Within the field of food, street food has an important role. Street merchants and public markets are one of the world's oldest shopping tradition form. However, by virtue of the difficulty of effective controlling, health and hygiene issues might be threats to public health. Markets help the leveling and the development of health through reducing food insecurity and making food easier to regulate. Over the last century, the transformation of agriculture, and of streets, curbs, and other public spaces into transportation corridors, have helped produce the grocery store industry and pushed merchants and markets into odd corners of big cities. More recently, however, the rapid growth of farmers’ markets, swelling numbers of street vendors, and increasing attention to public health concerns, such as diabetes and obesity, particularly among children, minorities, and the poor residents of urban, has produced a growing interest in open air food marketing. [1] During the last century public markets played an important role in economic and social development. Though nutrition was an important aspect of public health served...
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...monitor the safety of the public and there are plenty of statistics that show an increase in compliance with established regulations as a result of enforcement. I believe that it is important to implement a mandatory food safety training requirement for all restaurant employees. The health department can enforce regulations, but education always comes before enforcement. If restaurant employees are not educated in the proper food handling, preparation, and proper cleaning procedures in the kitchen then they most likely won’t understand why it is important to follow established protocols. This will guarantee failure of any type of standard enforcement inspections. Most public health departments have limited resources to perform inspections and therefore establishments may only get inspected one to six times per year depending on certain risk factors associated with the number and type of foods served. According to (National Digestive Diseases Information Clearinghouse, 2012)” Foods may also be contaminated with bacteria during food preparation in a restaurant or home kitchen. If food preparers do not thoroughly wash their hands, kitchen utensils, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross-contamination—the spread of bacteria from contaminated food to uncontaminated food—may occur. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria may multiply. Bacteria multiply quickly when the temperature of food is between...
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...Contamination of Livestock and Its Effects on Food Safety Abstract This research paper will examine the government’s attempt to reduce the manufacturing contamination of the nation’s meat supply. Federal, state and local agencies work together in order to create a source, reason, actions necessary to control and prevent foodborne illnesses from reoccurring. Increase in the number of food related illnesses have people wondering if meat and processed food will ever be safe to eat. Cattle contaminated with bacteria such as E-Coli get their way to grocery stores due to improper management of the food production system. Change in food safety policies and assessment guidelines prompted state and local health officials to inform Americans on the dangers of contaminated meat products and other foods. President Obama has proposed new guidelines in the Food Safety Act; more stringent measures taken in the investigation of meat production, factory farming and facilities by the USDA and the FDA. Opposing entities dispute that animals need protection from parasites and bacteria as well also and should be proven that antibiotic use in animals is harmful to humans. There is not enough concrete evidence to prove that use of antibiotics or hormones in meat products are a threat to humans if consumed. So enlighten by the present debate the government has permitted use of chemicals, and other substances in production and processing of meat and processed foods, not for just animal health and welfare...
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...Compliance for the Course Requirement in MBA 518 FOOD AND NUTRITION MANAGEMENT Submitted to: Prof. Israel N. Abarratigue Course Adviser Submitted by: Tisha Marie R. Ongcoy MBA- HRM – 1 ASSIGNED TOPIC OUTPUT AND COMPILATION TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices CONTENTS: 1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food REFERRENCES: * US NRA ServSafe® Food Manager Certification Course 2011 Module 1. FOOD RELATED ILLNESS AND ALLERGIES 2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that...
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...P2: Outline how legislation, policies and procedures relating to health, safety and security influence health and social care settings. Legislations are laws which have been made or enacted to protect vulnerable individuals from being harmed. Data Protection Act 1998 The data protection act 1998 relates to personal information kept on paper and electronic format. Information that is kept should be relevant and not excessive. Personal information should have only been obtained for lawful reasons and should be current and accurate. All information should be protected against unauthorised access and accidental destruction. In the health and social care sector they normally handle a lot of sensitive information about individuals. Therefore it is vital that this information is only used for legitimate purposes or matters. When working in a health and social care environment confidentiality is important when dealing with patients and their medical information that’s not supposed to be disclosed to any unauthorised personnel. In a hospital the data protection act is used to keep patient’s medical file or history confidential by all means. If an individual is diagnose with HIV/AIDS. When visiting for his 3-6 months check-up his blood test results and information will be coded to protect the individual’s identity and also to prevent his medical status from being disclosed an individuals in the society being prejudice and discriminating against the patient. Individuals...
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...Luke Einsweiler Prof. Stormy Stipe Research Paper December 17, 2014 U.S. farmers have been said to be the backbone of America ever since pilgrims came to America. However, our backbone may be moving overseas because now more than ever we are outsourcing our farm products. Large farm operations and food producers in the U.S. are now turning to outsourcing their products in order to increase profits. This tactic however is not good for our society. Having food produced overseas makes it hard to trace food-borne illnesses and contaminations within the food, and it is hurting the U.S. economy. The U.S. must stop this and produce its own food in this country. Large farm operations in the U.S do have valid reasons for wanting to outsource their jobs and products to foreign countries because it makes more sense financially. The main goal of a business is to make money. In order to make the most money, businesses want to cut costs and have a lot of revenue. These farm businesses are moving their production overseas because it has cheaper labor and cheaper cost of input materials. They are able to produce more food for a cheaper price and then sell it in the U.S. and make a huge profit. Outsourcing foodstuffs has been happening for a long time but not on such a large scale. NAFTA, or North American Free Trade Agreement, was supposed to help domestic farmers because they would be able to trade excess products freely. However, NAFTA proved to serve the opposite and made it easier...
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...NAME SHIMPEKE COURSE FOOD SERVICE MANAGEMENT 1.Management cannot supervise effectively beyond a limited number of persons and determination of the appropriate number is difficult. Explain the factors involved in determining the proper number. (20 marks) The number of persons that management can effectively supervise and oversee in business is indeed one difficult to determine and there is no tangible, workable formula that cab be universally applied to arrive at the ideal figure. This is because there are a number of factors involved which vary across industry type, individuals, and so forth. (Urwick, L.E.1956) Span of control is a term in business management, usually in human resource management. Span of control refers to the number of subordinates who report directly to a given manager or supervisor; the more people under the control of one manager. (Koontz, H.1966) - the wider the span of control. Less means a narrower span of control. The factors affecting this aspect and that need to be considered before an ideal number is obtained are as follows: Geographical dispersion; the geographical dispersion is when the branches of a certain business are widely dispersed. Then the managers will find it difficult to supervise each of them, because the span of control will be smaller. (Koontz, H.1966) Capability of workers; the capability of workers is important is important in that if workers are highly capable, they do not require much supervision and can be left on their...
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