Week 5 Nutrition And Sanitation In The Food Service Industry 3 2552

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Week 5 Nutrition And Sanitation In The Food Service Industry 3 2552

  1. 1. Week 5 Nutrition and Sanitation In the Foodservice Industry Email: tpavit@wu.ac.th . 2248 http://tourism.wu.ac.th
  2. 2. Objectives • State the roles of fiber, fat, and cholesterol in the human diet. • State the roles that food plays in our society and culture. • Describe the difference attitudes of customers toward nutrition when dining out. • Discuss the characteristics and dining choices of the patrons in he three categories of nutrition concern. • State some changes that foodservice operators are making to offer more acceptable choices to customers with nutrition concerns. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  3. 3. Chapter Outline – Food Nutrition 1. Nutrition from the customer’s point of view 2. What is Food Nutrition? 3. How People Choose the Food they Eat 4. Changes in Food Consumption Patterns. 5. The Role and Important of Food in Our Society 6. The Public Awareness of Nutrition 7. The Customer’s Attitude toward nutrition when dining out 8. The Food Service Industry’s response to the Nutrition concerns of their guests Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  4. 4. Chapter Outline – Sanitation in Foodservice 9. ก 10. Goals of Sanitation Program 11. กF F ก 12. ก 13. ก 14. ก 15. ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  5. 5. PART 1 Nutrition and the Foodservice Industry
  6. 6. Nutrition and the Foodservice Industry • Understanding their patrons’ concerns, along with learning some basic of nutrition, can help foodservice operators to provide menu selections to satisfy the widest range of customers. • The relationship between nutrition, wellness and taste is the primary criterion for food selection. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  7. 7. Nutrition and the Foodservice Industry • The challenge for food service operators is to develop new recipes, or alter old fashions, to provide nutritious choices while making sure that the product tastes good. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  8. 8. 1 Nutrition from the Customer’s Point of View
  9. 9. Nutrition from the Customer’s Point of View • As the dining public becomes more knowledgeable about nutrition, and continues to be more concerned about health, it will become more demanding of nutritious food items when dining out. • A National Restaurant Association (NRA) discovered that customers can be group in THREE categories in regard to their attitudes toward nutrition when dining out. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  10. 10. THREE categories of customer 1. Committed Patron – considered HEALTHFUL 2. Vacillating Patron – concerned about nutrition & eating helpful food but they are driven by taste and occasion 3. The Unconcerned Patron – unconcern with making healthful choices • This chapter purpose to present an overview of nutrition and to discuss the importance of adapting menu items to provide customer with healthful food choices. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  11. 11. 2 An Overview of Nutrition
  12. 12. Nutrition • Is the study of food and their relationship to HEALTH. • Good nutrition required the consumption of foods that are low in FAT, high in FIBER, and high in NUTRIENTS. • The Nutritional habits are improving between good eating habits and good health. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  13. 13. The Primary Components of Food Component Examples Carbohydrates Sugar, starches Dietary Fiber Fruits, vegetables, whole grains Fat Animal Fat, vegetable oils Cholesterol Based in animal fat Protein Meat, fish, poultry, soybeans Other Nutrients Vitamins, minerals Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  14. 14. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  15. 15. An Overview of Nutrition • (nutrient) • Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  16. 16. 3 How People Choose the Food they Eat
  17. 17. How People Choose the Food They Eat? • Do they choose foods that will best meet their bodies’ need? • Do they choose foods they like, or do they choose foods that are most convenient for them? Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  18. 18. Factors that Cite to explain their choices of food • Personal preference • They like the items • Habit • They are familiar w/ the item and eat it often • Ethnic tradition • The food is part of their ethnic heritage • Availability • Food choices were limited • Convenience • It was convenient for then when they were hungry • Economy • It was affordable • Nutritional Value • They thought the food item was good for them Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  19. 19. F (Price, Cost and Value) F F F ( Affordable) F F ก F F ก F F ก F ก F F F F F ก ก Fก ก Value = Benefit Cost Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  20. 20. (Quality of Food) F ก ก ก F F F F F 5 F F F F ก Fก ก FF ก F F F ก F ก F ก F F F F ก F ก FF ก F ก F ก F F ก F ก F ก F F ก F ก F ก F ก F F F F ก F ก ก F F F F ก Fก ก F ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  21. 21. ก (Location and Atmosphere) ก ก ก F F ก ก F ก F ก F ก F ก F F ก ก ก F F F ก F F F F ก F ก F ก ก F ก lifestyle F F F ก Theme Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  22. 22. (Sanitation and Hygiene) F F กF F ก F ก F ก Fก ก ก F F ก ก F ก ก F F F F กF F F F ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  23. 23. ก ก (Service) ก ก F ก F F ก F F ก F F F ก ก F F ก F ก ก F ก Fก F ก F ก ก ก ก ก F F Fก F F ก F KFC McDonald ก F F ก F F F ก ก F F F ก F ก F F ก ก F ก Fก F ก F กF ก ก ก ก F Fก F ก ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  24. 24. 4 Change in Food Consumption Patterns
  25. 25. Change in Food Consumption Patterns • Decrease Red Meat ( Beef, Pork, Lamb) • Increase Poultry, Fish (Low fat) • Daily Product Low Fat, Non Fat Milk Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  26. 26. Food and Beverage Trends • seeking out new and exotic flavors on menus. Restaurants are the most common point of trial of new food and drinks and seven out of 10 people say restaurants provide flavor and taste sensations that can’t be easily duplicated at home, and it is no surprise that the hottest menu trends are influenced by this Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  27. 27. Food and Beverage Trends • Other hot food trends include alternative-source ingredients (locally grown produce, organics, sustainable seafood, grass-fed and free-range items) and ethnic cuisines, flavors and ingredients. • Source: http://www.restaurant.org/pressroom/pressrel ease.cfm?ID=1537 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  28. 28. Consumer Trends • Eating Healthy • Going Green • Ordering Option Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  29. 29. 5 The Role of Food in Our Society
  30. 30. The Role of Food in Our Society • Food Nourishes the Body mind and Spirit • Food plays an important role in our social functions • Celebrations, wedding, birthday, holidays and more usually center on a MEAL • Biz meeting, sale meetings conventions preceded or followed by a MEAL • Giving food as a Gift Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  31. 31. Restaurants — An Essential Part of Daily Life • Restaurants will provide more than 70 billion meal and snack occasions in 2008. • The typical adult averages 5.8 restaurant occasions in a week. • 53% of adults said restaurants are an essential part of their lifestyle. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  32. 32. 6 Public Awareness of Nutrition
  33. 33. Public Awareness of Nutrition • Health Craze • Increase Physical Fitness • Light and Natural • Healthful Food Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  34. 34. 7 The Customer’s Attitude Toward Nutrition When Dining Out
  35. 35. The Customer’s Attitude 1. Committed Patron – considered HEALTHFUL 2. Vacillating Patron – concerned about nutrition & eating helpful food but they are driven by taste and occasion 3. The Unconcerned Patron – unconcern with making healthful choices Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  36. 36. Characteristics of Consumer Groups Regarding Health and Nutrition Characteristics Unconcerned Committed Vacillating Percentage of US Adult 32% 37% 31% Population Percentage of Total Eating- 39% 32% 29% Out Occasions Demographic Men, 18 to 34 years old, Women, 35 to 54 years Woman, 45 and older, Characteristics average income, old, above average income, below average income married, live in metropolitan areas Behavioral Characteristics Patronize fast-food Patronize moderately Patronize both fine-dining restaurants, do not diet priced and fine-dining and seafood, diet to or exercise, drink restaurant, diet and control cholesterol and alcoholic beverages, do exercise, restrict intake high blood pressure not restrict fat or of fat and calories calories Food likely to Order When Steak or Roast beef, Broiled or baked seafood, Lean meats, steaks, fried Dining Out fried chicken or fish, poultry without skin, foods, regular soft drinks regular soft drink, rich frozen yogurt dessert Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  37. 37. F ก ก ก F F F F F F F กF ก ก ก F ก ก ก Fก ก F F F F ก F ก ก ก ก F ก ก ก ก ก ก F ก ก ก F ก ก F F ก ก F ก ก F F ก F F ก ก ก F F ก ก ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  38. 38. F • ก ก F F ก F F ก F • ก ก ก F F F กก F ก F F F • กก F ก F ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  39. 39. F FกF ก F 1. F ก กF ก F F 2. ก F F (Clean Food Good Taste) ก ก ก 3. ก F F F ก กF F F ก F ก FF ก ก ก F F 4. ก 5. F F ก F ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  40. 40. 8 The Foodservice Industry’s Response to the Nutrition Concerns of their Guests
  41. 41. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  42. 42. Change that Restaurant offering “Healthful Items” • Reduce-or-low calories salad dressing • Low-fat frozen yogurt • Serve Sauce on the side • Serve Salad dressing on the side • Broil or Bake, rather than Fry • Skin Chicken before preparing • Diet beverages • Whole grain bread • Low-fat or Skim milk • Reduced-calorie salad dressing Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  43. 43. Change that Restaurant offering “Healthful Items” • Numerous studies have been conducted which link healthful eating (low fat, high fiber, low sodium, low saturated fat, and low cholesterol) with good health. Consumer attitudes indicate an interest in health and nutrition. Today's health and fitness conscious consumers continue to examine many aspects of their lifestyles which affect good health. This study examines the extent to which restaurant chains are addressing issues of health and nutrition in their restaurant menus. A survey requesting information on nutritional aspects of restaurant menus was sent to the directors of product research and development of 309 major restaurant chains with corporate offices in the United States. A total of 105 (34%) usable responses was obtained. The restaurant chains represented in this study have made changes to their menus in an effort to provide more healthful options. The majority of responding companies (>50%) offer such options as grilled entrees, leaner cuts of beef, and low calorie items. The results of this study indicate there is still room for improvement and survey respondents recognize this fact. Responses to this survey indicate that U. S. chains plan to continue emphasizing the nutritional aspects of their menu offerings. • http://www.blackwell-synergy.com/doi/abs/10.1111/j.1745-4506.1995.tb00079.x Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  44. 44. Change that Restaurant offering “Healthful Items” ก FF F ก ก chain ก ก F F F ก F ก F ก F ก ก ก F ก F ก F F F ก ก ก F ก F ก ก ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  45. 45. ก ก ก F ก F F F F Fก ก ก ก ก ก ก F F F F ก ก ก ก 1. F F F F F ก 2. ก F 3. F 4. ก F F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  46. 46. Tips for Eating Thai Food • Thai food is a wonderful blend of fresh and spicy. It tends to be light on fats, meats and sauces and relies more on vegetables, noodles and rice. It’s no mystery why it has become so popular. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  47. 47. Tips for Eating Thai Food Tips – Aim for the lighter, stir-fried dishes and the fresh spring rolls. – Steer clear of heavy sauces and deep-fried entrees. – Ask that your meal be cooked with vegetable oil rather than coconut oil or lard. – Choose chicken over duck, but limit meat, poultry and seafood portions. – Limit dishes with coconut milk, which is high in saturated fat. – Avoid soy and other sauces if you are watching your sodium intake, and ask that MSG be left out. – Share portions. Source: http://www.americanheart.org/print_presenter.jhtml?identifier=1294 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  48. 48. Instead of Try Fried spring rolls Fresh spring rolls (rolls filled with vegetables and served with sweet and sour sauce) Dishes with coconut milk Stir-fried dishes Tom ka gai (chicken in coconut milk soup Tom yam goong (hot and sour shrimp soup) with mushrooms and lime juice) Gaeng keow wan gai (curry chicken with Nuea pad prik (pepper steak) eggplant) Gaeng ped gai (red curry chicken) Pad Thai (noodles stir-fried with ground peanuts, bean sprouts, egg, tofu and scallions, topped with shrimp) Fried rice Steamed rice Gluay kaeg (banana slices dipped in Khao newo kaew (sweet sticky rice) coconut batter and fried) Coconut ice cream Fruit ice Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  49. 49. Tips for Eating at Steakhouses • Eating steak on a heart-healthy diet? You bet, as long as it's lean beef and a reasonable portion. Tips • Don’t order king-sized cuts. About 3 ounces of a thinly sliced cut is perfect, or choose a 6-ounce steak and enjoy non- meat entrees the rest of the day. • Steakhouses generally prepare your food to order, so ask to have all visible fat trimmed before the meat is cooked. • Many steakhouses do a superb job with seafood — look for fish on the menu and ask your server about the catch of the day. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  50. 50. Instead of Try Fatty cuts of meat, such as rib Leaner cuts of meat, such as eye, porterhouse, T-bone London broil, filet mignon, round or flank steak, sirloin tip, tenderloin French fried, au gratin or Baked potato or rice scalloped potatoes Caesar or marinated salad Green salad with dressing on the side Fried vegetables Steamed vegetables Pie and ice cream Angel food cake or sherbet Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  51. 51. Tip for Eating Out http://www.americanheart.org/presenter.jhtml?identifier=531 Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  52. 52. PART 2 Sanitation in Foodservice Operations
  53. 53. ก • ก Food Sanitation ก ก F ก F F ก F • ก F F F ก F F Fก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  54. 54. ก • ก ก F F F F • F Fก F • Fก F FF ก F ก F F ก • F F FF ก F F F ก ก F ก ก Food-borne disease Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  55. 55. Goals of an Effective Sanitation Program 1. To protect food from contamination through safe handling procedures 2. To reduce the effects of contamination Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  56. 56. PRELIMINARY DEFINITIONS • Clean • Free from Soil • Contamination • The unintended presence of harmful substances or microorganisms in food or beverage • Cross- • Allowing harmful substances to contamination come in contact with new products • Food-borne • A disease that is carried or passed illness to human beings by food Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  57. 57. PRELIMINARY DEFINITIONS • Food-borne illness • A report incident of two or more outbreak people becoming ill from a common food, which is confirmed through laboratory analysis as the source of illness • Sanitary • Free of decrease-causing bacteria • The creation and maintenance of • Sanitation healthful conditions Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  58. 58. ! Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  59. 59. • F F ? Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  60. 60. • .................................................... ? • F F ก F ก ก F ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  61. 61. ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  62. 62. Contribution Factors of Food borne in US Poor Inadequate personal cooking, 17% hygine, 22% Contaminate d equipment, 10% Food from Unsafe source 7% Improper holding Others 7% temparatures, 37% Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  63. 63. ก ก ก ก 1. (Bacterial Infection) 2. (Bacterial intoxication) 3. (Virus infection) 4. (Parasitic Infection) 5. (Chemical Poisons) 6. (Food Additives) 7. (Poisonous Plants and Animals) Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  64. 64. ก F ก ก ก ก F ก F F F ก ก F ก ก F F ก ก F ก F ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  65. 65. F ก ก = F Chemical ก Biological Physical The Hazards to Food Safety Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  66. 66. F ก • F ก ก ก F ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  67. 67. F F MSG iG+ ก ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  68. 68. F ก ก F กF F ก F F.A.T.T.O.M. ก ก F ก F Food, Acid, Temperature, Time, Oxygen, Moisture Bacteria / Yeast / Mold Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  69. 69. FATTOM Fก F • F = Food • A = Acidity - • T = Time • T = Temperature • O = Oxygen • M = Moisture Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  70. 70. • F ก 3ก F 1. Bacteria 2. Virus 3. Molds Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  71. 71. Bacteria • F F F Fก F • F F ก F F F ก • F F กF Fก F F F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  72. 72. Virus • ก ก กF F F F F • F F • F กก F กF ก • ก ก F F F ก F F ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  73. 73. Molds • F F F F ก - F F กF F F F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  74. 74. ก 1. ก F F 2. F F F 3. F F F F 4. ก ก F ก F F ก ก F 5. ก ก F F F 6. ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  75. 75. The 8 most often cited factors in Food-Borne illness outbreaks 1. Failure to cool food properly 2. Failure to heat or cook food thoroughly 3. Employees with illness, infection, and poor personal hygiene 4. Food prepared a day or more before it is to served 5. Contaminated raw ingredients added to ready-to-eat foods 6. Food remaining in the temperature dangerous zone 7. Failure to reheat previously prepared foods 8. Cross-contamination of raw and cooked foods Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  76. 76. ก 5-60oC F F 20-25 oC ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  77. 77. Temperature Danger Zone Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  78. 78. ก F ก ก ก ก • 100 61 F ก F • 60 5 F ก • 4 0 F ก ก ก F F F • 0 -18 F ก ก ก ก ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  79. 79. / F / --- F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  80. 80. Food Safety Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  81. 81. Food Safety Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  82. 82. ก • F F F F ก F ก F 1. ก F ก ก F ก Fก F 2. F - ก 60 . 3. F F ก 4. F ก ก F กก F ก กF F FกF 5. ก Fก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  83. 83. ก ( F ) 6. F F F ก F ก ก F F F F 7. F ก F F 8. F ก F F F ก F ก F 9. F F ก F ก F ก ก 10. ก F ก ก F ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  84. 84. ก ( F ) 11. F F F ก ก F F ก F F 12. F F ก ก Fก ก F ก 13. F F F 14. F F ก F ก ก ก 15. F F F F F กF ก F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  85. 85. ก F “F F ก 2 ” Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  86. 86. ก F ก F WASH RINSE SANITIZE F F F Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  87. 87. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  88. 88. ก F Cross contamination Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  89. 89. Produce graphic illustrating: • Check • Clean • Cook • Separate • Chill • Throw away Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  90. 90. CHECK • Check to be sure that the fresh fruits and vegetables you buy are not bruised or damaged. • Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying. Do not buy fresh cut items that are not refrigerated. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  91. 91. • Wash hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables. • Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  92. 92. • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed. • Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  93. 93. • Dry fruits and vegetables with a clean cloth towel or paper towel. • Never use detergent or bleach to wash fresh fruits or vegetables. These products are not intended for consumption. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  94. 94. • When shopping, be sure fresh fruits and vegetables are separated from household chemicals, and raw foods such as meat, poultry, and seafood in your cart and in bags at checkout. • Keep fresh fruits and vegetables separate from raw meat, poultry, or seafood in your refrigerator. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  95. 95. • Separate fresh fruits and vegetables from raw meat, poultry and seafood. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  96. 96. • Cook or throw away fruits or vegetables that have touched raw meat, poultry, seafood or their juices. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  97. 97. • Refrigerate all cut, peeled or cooked fresh fruits and vegetables within two hours. Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  98. 98. THROW AWAY • Throw away fresh fruits and vegetables that have not been refrigerated within two hours of cutting, peeling, or cooking. • Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw. • Throw away any fruit or vegetable that will not be cooked if it has touched raw meat, poultry or seafood. • If in doubt, throw it out! Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  99. 99. 4 . ( ) F • ก • ก ก • ก F F • • ก ก • ก ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  100. 100. 4 . ( ) ก ก F • ก F • F ก ก F F • F • F • ก F ก Aj. Pavit Tansakul FBM-341 Food and Beverage Management
  101. 101. THANK YOU Q&A

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