MADE BY : MAAN KULDIP SINGH
FIN NO : G1202814N
LECTURE DELIVERED BY : MR JAMES
COURSE TITLE : FOOD AND BEVERAGE DIPLOMA

CONTENTS * FOOD SAFETY * FOOD SAFETY CHECKLIST * WORK SAFETY * Biological hazards * Chemical hazards * WORK SAFETY CHECKLIST

* NUTRITION AND DIETETICS * NUTRITION * Carbohydrate * Fats * Vitamins * Minerals * Water * NUTRITION DIETETIC

FOOD SAYETY AND HYGIENE

FOOD SAFETY
Food safety is the condition which ensures that food will not cause harm to the consumer when prepared and/or eaten according to their intended use. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness
Safety is one of four basic groups of features along with nutrition, the organoleptic, and commercial make up the food quality .Food safety is responsible those who handle and prepared food commercially delivery to consumers who prepare and eat food in their home.
IMPORTANCE OF FOOD SAFETY
As everyone must eat food to live, everyone is at risk of getting food poisoning. Businesses are required to make sure the food they handle, store, display and sell is safe and suitable for people to eat. Everyone should use the following standards before cooking to prevent food poisoining. CLEAN: Wash Hands and Surfaces Often
Wash your hands with warm soapy water for 20 seconds before and after handling food. Also wash you hands after using the restroom, changing diapers, handling pets, etc.

SEPARATE: Don't Cross-Contaminate
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart, in your refrigerator, and in your freezer.

COOK: Cook to Safe Temperatures
Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature.

CHILL: Refrigerate Promptly
Store all raw, ready-to-eat, and other perishable foods in the refrigerator or freezer immediately. Freezers should register 0 °F or below and refrigerators 40 °F or below.

FOOD SAFETY CHECKLIST

The purpose of food safety checklist is to conduct and control an assessment of hygiene standards in all aspects of the food handling and storage procedures in a particular firm.
To make food safety effective it should be done minimum two times in a year. It should be done in every area of the food service in an organization. The check list can be completed in two ways one from on computer and another through on site audit.
Following are the example of a common food safety checklist which is used by the organizations:

WORK SAFETY
Workplace safety may refer to: * Occupational safety and health, a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment

Biological and chemical hazards

FOOD SAFETY BIOLOGICAL HAZARDS

A biological hazard is an agent in food with potential to cause human illness. It is the most significant hazards in our food.
Biological hazards include disease-causing micro-organisms, certain plants and fish that carry toxins (poisonous), or it can be referred to as microbial contaminants, microorganisms or pathogens.
Once a biological hazard is in the food, it may be very hard to kill or control.

Chemical hazards A chemical hazard is any substance that can cause harm, primarily to people. Chemicals of all kinds are stored in our homes and can result in serious injuries if not properly handled. SAFETY MEASURES : * Select other safer substitutes or procedures * Use engineering control measures * including ventilation and exhaust system, temperature * control, stirring facility, appropriate container * Wear appropriate personal protective equipment * Understand and follow safe operating procedures * including procedures for use of engineering control and * personal protective equipment and for waste disposal * Understand contingency measures, and in case of accident follow emergency procedures * including procedures for fire fighting, evacuation, first aid, treatment of spillage

* We should be always store in original containers. Decanting a chemical means you may lose its name & classification. * Keeps lids tightly closed. * Do not store in direct sunlight, near heat or naked flames. * Read the labels. Know the product & its risk. * Never mix chemicals

NUTRITION AND DIETETICS
NUTRITION:
Nutrition is the sum total of the processes involved in the taking in and the utilization of food substances by which growth, repair and maintenance of the body are accomplished. It involves ingestion, digestion, absorption and assimilation. Nutrients are stored by the body in various forms and drawn upon when the food intake is not sufficient.
Eating a healthy diet has been show over and over to prevent a number of diseases. There are seven major classes of nutrients those provide us energy.
Carbohydrates: It is the most important source of food energy. It is also helps the body to burn fat properly.
Fats: these are also source of energy and also important in relation to fat soluble vitamins.
Vitamins: these are important regulating body functions. They not supply energy to our body. These are of two types water soluble and fat soluble.
Proteins: the average need of protein for an adult person is 50 to 60 gms per day. These are essential for growth and building of our body cells.
Minerals: these are consumed in very small quantities and are essential for regulating certain our body process.
Water: water plays an important role in our body functions and for the food digestion. For an adult person every day about 7 to 8 ltr water is required. It is also play an important role to keep our body clean and release body waste out.

DIETETICS:

* pertaining to diet or to regulation of the use of food. * prepared or suitable for special diets, esp. those requiring a restricted sugar or caloric intake

It is the branch of knowledge concerned with the diet and its effects on health, esp. with the practical application of a scientific understanding.