...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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... 6 | Demand Analysis in India | 10 | 7 | Government Sentiments | 14 | 8 | Thrust Scheme | 17 | 9 | Warehouse Types and Selection | 20 | 10 | | | | | | | | | | | | | | | * ABSTRACT COLD CHAIN is now recognized as a sunrise sector in India. It is true that in a country which ranks first in milk production in the world, is number 2 in fruits & vegetables production and has substantial production of marine, meat & poultry products, the country needed a fully developed cold chain sector. However the current scenario reveals that there is a tremendous scope for the development of cold chain facilities. The cold storage sector is undergoing a major metamorphosis, with the Government focusing on food preservation. A lot of stress is being laid on energy efficiency as the cold stores are energy intensive. With the advent of newer materials / equipments, every part of a cold chain renders itself amenable for improvement. As a result type of construction, insulation, refrigeration equipment, type of controls – all of them are witnessing changes. Realizing the significance of the cold chain industry, it is heartening to note that the Govt has taken initiatives, thru bodies like NHB, to establish standards for all the arms of the cold chain. Efforts are also being made to evolve a new concept – ‘Green Cold Chain’. In short the Cold Chain Industry is in the eye of a revolution. The paper would cover the development of cold storage sector...
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...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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...NAME LYNETTE CHIRIDZA COURSE SENSORY SCIENCE PROGRAM FOOD PROCESSING TECHNOLOGY LECTURER MR MPOFU ASSIGNMENT ONE QUESTION Describe and explain the working principle of electronic noses and their application in the food industry. ANSWER Analysis of odour and flavour in food has traditionally been performed either by a trained sensory panel or by head-space gas chromatography mass spectrometry. These methods are time consuming and costly and there is need in the food industry for objective automated non-destructive techniques that can characterize odour and flavour in food. New methods should allow a high number of samples to be analysed within a short period of time with a sufficient reproducibility and accuracy. During recent years there has been a rapid development of a concept named electronic nose (artificial nose) based on chemical gas-sensor array technology which seems to fulfil these requirements (Russell et al, 2001) The principle of operation of electronic noses is simple. Headspace gas from a sample is introduced to an array of sensors, which will respond to different degrees depending on the nature of the organic compounds present. The electronic nose derived its name because it in several aspects tries to resemble the human nose. Human olfactory perception is based on chemical interaction between volatile odour compounds and the olfactory receptors in the nasal cavity. The signals generated are transferred to the brain...
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...I'M ALERT - Food Safety Training Acknowledgement Form Section Overview Foodborne Illness Potentially Hazardous Food Contamination Of Food Temperature Control Food Handling Skills And Knowledge Food Receipt Food Storage Food Processing Food Display Food Packaging Food Transportation Food Disposal Food Recall Health Of Persons Who Handle Food Hygiene Of Food Handlers General Duties Of Food Businesses Cleanliness Cleaning And Sanitising Of Specific Equipment Structure, Design And Maintenance Temperature Measuring Devices Single Use Items Animals and Pests Management Control Techniques - HACCP, Food Safety Program Section Viewed Assessment Completed NA NA NA NA NA NA To Do List: Action Item Date Completed Make yourself aware of the location of the designated hand wash basin/s in your work area Make yourself aware of the location where the thermometer is stored Type of Training (Please Circle): INDUCTION or ONGOING I, cheung wai william wong, hereby certify that I have undergone and understood the training components and assessments indicated above. I agree to abide by these practices and recognise that complying with these procedures will assist in ensuring healthy and safe working conditions. EMPLOYEE/CONTRACTOR NAME cheung wai william wong THIS SHOULD APPEAR AS TYPED TEXT EMPLOYEE/CONTRACTOR POSITION chef SUPERVISOR NAME sharyn mckimmin manage airport retail enterprises, brisbane domestic airport SUPERVISOR SIGNATURE SUPERVISOR POSITION...
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...Food Safety Assignment List of Contents 1. Introduction 2. Relative importance of pathogens 3. Trends in foodborne illness 4. Emerging issues 5. Intervention strategies 6. Conclusion 7. References 1. Introduction From the very dawn of the mankind people have suffered from an array of infectious diseases. Advances in the ways of diagnostics and treatment allow us to ease this burden on the humanity. Information technology has provided scientific community with a chance to better control and, which is the most important, prevent foodborne diseases by gathering, analyzing and interpreting epidemiological data from a vast number of sites. Conclusions drawn as a result of such surveillance (trends in incidence, prevalence, endemicity of important pathogens, number of outbreaks, most common vehicles of infection, etc.) can be used to design intervention strategies to eradicate a disease as well as to assess a degree of success of food safety measures. Initially, epidemiological surveillance was limited to scientific trials or a certain disease; collection of data on a wider, national, scale was passive. But even these scarce results were able to convince authorities in many countries to approach this issue seriously, in a systemic manner and with bigger amount of resources. In the USA the best known at the moment program, FoodNet or Foodborne diseases Active Surveillance Network, was launched on January 1, 1996. At first it covered only the territory with 13.2 million residents...
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...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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...Food Safety Did you know that nearly one in six Americans suffer illnesses directly related to food-borne illnesses, and that three thousand die each year from these types of diseases? According to the CDC ( CDC and Food and Safety, 2009), “reducing food-borne illness by just 10% would keep 5 million Americans from getting sick each year”. According to (What is Food Safety, 2010), food safety is defined as the utilization of various resources and strategies to ensure that all types of foods are properly stored, prepared, and preserved so they are safe for consumption. There are measures you yourself can take to ensure that the food you purchase is safe to eat. It is important to always pay close attention to expiration dates as this can cause many illnesses. Ensure that the foods you are purchasing are stored properly. improperly stored food, such as food that is not kept at the proper temperature when stored, can develop molds, and can spoil resulting in severe food related illnesses and potentially death. Pay attention how different foods are being presented as well. Purchasing the wrong foods can lead to miserable food related illnesses, to avoid these illnesses when purchasing foods be sure to purchase produce that is free from bruising or showing any physical signs of damage. Select produce that is kept cold by ice or refrigeration. This will keep foods fresher longer. Be sure to store your foods properly as-well. Remember to keep your refrigerator set to 40 degrees...
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...large areas to be treated quickly and effectively. Of all field operations In general expenditure on weed management in tea accounts for about 10-14 % of the cost. Increase Yield In tea cultivation we use the immature tea leaves as the raw material. The leaf quality of tea is directly effect for the quality of the end product. With the pest and disease attack the leaves get damaged and the surface area reduced and it degrades the quality of the end product. Pesticide facilitate to reduction of pest contamination level. So with the application of the pesticides the pest get to inactive phase or killed therefore the yield will get increased. Therefore high portion of the harvest can be efficiently used for manufacturing process Quality of food Made tea quality is largely depend upon the quality of green leaves. Leaves may get damaged by the pest attack. So to obtain a good required tea leaf the adaptation of the proper cultural practices is a must. And with the application of the pesticides planters could obtain a good leaf without damage. Final result is the quality Ceylon tea But when using the pesticides the amount that should be applied is given by the World health organization and other international relative bodies. So planters should apply pesticide according to the recommended amounts or...
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...2011 2011 India Food Services Story Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry?............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges .......................................
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...Whole Foods Market, Inc. (Whole Foods Market or 'the company') is a natural and organic foods supermarket chain that operates through several wholly owned subsidiaries. The company's supermarkets are located in the US, Canada and the UK. It is headquartered in Austin, Texas and employs 64,200 people, of which 13,300 are part-time employees and 2,700 are temporary employees. The company recorded revenues of $10,107.8 million during the financial year ended September 2011 (FY2011), an increase of 12.2% over FY2010. The operating profit of the company was $547.6 million in FY2011, an increase of 25% over FY2010. The net profit was $342.6 million in FY2011, an increase of 42.5% over FY2010. Strengths Whole Foods Market is the world’s leading retailer of natural and organic foods and America’s first national “Certified Organic” grocer. The company is the 10th largest food retailer overall. This is an attractive company to work for as Whole Foods has been named by Fortune Magazine as one of the “100 Best Companies to Work For” in the U.S. for 15 consecutive years. Whole Foods has a strong focus on creating the right size for their stores. The company is focused on the right sized store for each location. Since FY2008, the company has downsized 20 leases by an average of 13,000 square feet each. They reduced approximately 1.4 million square feet from its development pipeline, downsizing 20 leases for stores in development and terminating an additional 22 leases...
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...Confidential to McDonalds | 177058 Llandrillo Id number [Pick the date] | Health and Safety Framework Legislation | Description | How it affects the business | Health and Safety at Work Act 1974 | This act makes the working environment safer for the workers and also protects any other individuals in the workplace from potential risks to their health and safety.To achieve this training must be given, correct equipment must be provided (which is safe to use), a health and safety policy must be present and followed and a system must be in place to monitor that policies are being followed e.g. a health and safety representative in charge of training etc. It also controls the keeping of, the use of and preventing of the unlawful use, possession and acquisition of dangerous substances such as clinical waste and controlled drugs. | All staff working in the restaurant will have to have health and safety training to ensure their safety and the reasonable safety everyone else.Equipment provided is maintained and serviced/monitored so that it is safe to use and fit for purpose e.g. fryers, grills, toasters etcCCTV has been introduced in this establishments to protect individuals and staff from a number of potential health and safety risks e.g. abuse and theft etc. | Food Safety Act 1990 | This act covers a range of food safety and consumer issues relating to food.Food safety hazards are divided into three groups: * Biological hazards such as bacteria, moulds and viruses...
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...Problem Statement and End Vision for Kudler Fine Foods Abstract Kudler Fine Foods is an upscale specialty food store committed to providing the highest quality of gourmet foods and customer service. Kathy Kudler’s desire to remain competitive in the market is evident in her commitment to maintain her vision for convenience and to provide the best and freshest quality of gourmet food. Kudler Fine Foods is faced with many issues one in particular is daily excess of inventory. A large portion of Kudlers inventory is perishable as a result there is a 12% of excess of inventory discarded or given to charity every two to three days. The purpose of this paper is to create a problem statement based on the problem solving process identified in the Problem Solving-Based Scenarios regarding the issue at Kudler Fine Foods and to establish an improved vision for Kathy to growth the business. (University of Phoenix, 2010) Problem Statement and End Vision for Kudler Fine Foods Kathy Kudler’s passion to for gourmet cooking and her frustration to find the best ingredients locally drove her to establish Kudler Fine Foods. Kudler Fine Foods is an upscale specialty food store established in 1998 has three locations at La Jolla, Encinitas, and Del Mar in the San Diego Metropolitan area (University of Phoenix, 2010). Kathy’s vision was to establish a place that would supply a wide selection of the freshest ingredients for gourmet cooking with the convenience of a one-stop shopping...
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...regulated by local, state and federal health and safety codes. Specific local rules for conforming may vary by county and state, but the codes are standard. Owners and management are responsible to be sure their restaurant kitchen complies with numerous regulations for the overall health and safety of employees and dining patrons. It’s their duty to know the specific codes applicable to operating a restaurant. An initial heath inspection is required prior to opening a restaurant. There are several organizations that set requirements, and health inspectors must look for specific violations. They include the Food & Drug Administration (FDA), US Department of Agriculture (USDA), Center for Disease Control (CDC), National Sanitation Foundation (NSF), Occupation Safety & Health Administration (OSHA) and Americans with Disabilities Act (ADA) (http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/how-to-start-a-restaurant/restaurant-health-and-safety-codes-/c28292.aspx). Actions for Compliance Prior to the inspection, there are several steps a restaurant can take to make sure they comply with the various regulations. All kitchen employees must be in good health and well groomed. If they are ill, they should not be working directly with food. Hair nets are recommended but not required. A sink for employee hand washing must be provided in the kitchen area. Employees are not allowed to touch prepared foods with their hands; a sufficient supply of disposable...
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...------------------------------------------------- University of Phoenix Material Food Safety Worksheet Read each of the following scenarios. Scenario 1: Jeremiah went grocery shopping on a hot summer day. He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad. When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when he got home. Jeremiah took the groceries home and put everything in the refrigerator. The meat fit well on the top shelf, right above the potato salad ingredients. Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board. Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready. When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about...
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