FN 235 15 pointsJohn Noseguard, a local health department inspec.docx

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FN 235 15 points John Noseguard, a local health department inspector, gives the following account of his visit to a local diner: Workers at the Morningside Diner try hard to give good advice and provide tasty, satisfying food. As I walked through the kitchen, I noticed that each food handler washed his/her hands before handling the food. Paper towels were available but the soap dispenser was empty. Before preparing raw foods, they also thoroughly wash the cutting boards, dishes and other equipment. As they use their cutting boards, they wipe them with a rag and use them again to cut more food. When preparing fresh fruits and vegetables, they wash them but are careful to leave a little dirt on them for fear of washing away important nutrients on the skins. The cooks generally prepare meats to an internal temperature of 170 ° F. However, to preserve the flavor of one of their specialties, the pork roast is cooked to an internal temperature of 140 ° F. Some cooked foods are cooled to about 45 ° F within two hours while others are not. To save the customer money, the management of the diner uses canned foods, even some of the cans in stock were noted to be dented. They explained that often these can be purchased at lower prices. When leftovers are reheated, they are raised to a temperature of 150 ° F and then are served. Food handlers take care to remove any moldy portions of the food. The diner is especially known for its turkey and dressing which is served every Thursday. When questioned, the chef says it is because the stuffing is cooked in the turkey which gives the dressing a great juicy taste. The temperature of the refrigerators was approximately 45 ° F. ASSIGNMENT After reading the report: 1. List each violation of food safety that could contribute to food borne illness (7 points). 2. Choose four of these violations and describe the methods you would recommend to correct the violation (8 points). .

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moldy portions of the food. The diner is especially known for
its turkey and dressing which is served every Thursday. When
questioned, the chef says it is because the stuffing is cooked in
the turkey which gives the dressing a great juicy taste. The
temperature of the refrigerators was approximately 45
°
F.
ASSIGNMENT After reading the report:
1. List each violation of food safety that could contribute to
food borne illness (7 points).
2. Choose four of these violations and describe the methods you
would recommend to correct the violation (8 points).

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Foodborne illness can have severe consequences. In a minimum of 300.docx

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Football - A starting point could be headlines 'Premier League suspended indefinitely following Corona virus crisis meeting' What does this mean for fandom? - can you still be a fan if there is no football? How are fans coping without live football? The theoretical underpinnings for this are the sociology of fandom (women or men) - eg Tomlinson, or Stacey Pope Issues around IDENTIT(IES) how has peoples identity changed with the isolation around football - going to the pub to watch the game, drinking culture, how have they adapted? DATA COLLECTION METHODS You can still observe some things - for example your family's reaction to the suspension, then the final decision etc Your story also is important. Observations from the news clips even. Interviews - semi-structured interviews - you still need to retain the ethics code - the consent forms and informed participant information forms - then conduct the iinterviews face to face ONLY in your household, or by Zoom or phone call - obviously get permission to record the conversation. Coding data- into emergent themes - both from the theories and the data you have collected Critical analysis - remember your findings need to be critical - the points you make linked back to the literature you have set up in your review of literature. .

Football- A starting point could be headlines Premier League susp.docx

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Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymatic and some microbiological. The various forms of spoilage and food poisoning caused by microorganisms are preventable to a large degree by a number of preservation techniques, most of which act by preventing or slowing microbial growth. These include freezing, chilling, drying, curing, conserving, vacuum packing, modified atmosphere packing, acidifying, fermenting, and adding chemical preservatives. This is section 13, Chemical food protection. We’ll look at the other food preservation mechanisms in future modules. 1 From the moment a food source is harvested in begins to deteriorate. It is estimated that 25% of the worlds food is lost to microbial decay annually. This equals more than a billion dollars per year. 2 Salting as a means of preserving foods predates written history. The Mesopotamians were known 3000 B.C.E. generally used salt to preserve meat and fish. Early Roman writers such as Cato (234‐149 B.C.E.) clearly explained the need to salt perishable meats and vegetables to preserve them. We have already seen in past chapters that salt binds water reducing water activity and also is toxic to enzymatic and DNA processes in cells. 3 Today, nearly all manufactured foods have different chemical preservatives because it makes financial sense. Food additives maintain or improve freshness, safety, nutritional value, taste, texture, or appearance. Consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. 4 No audio. 5 No audio. 6 In the United States, neither the Food and Drug Administration (FDA) nor the U.S. Department of Agriculture (USDA) has labeling claim rules for “natural." The FDA explicitly discourages the food industry from using the term. The Food, Drug, and Cosmetic Act prohibits labeling that is false or misleading, but does not give any specifics. The USDA's Agricultural Marketing Service has a standard for organic food, but there is no legal definition for natural foods. Despite no legal U.S. definition for natural foods, there are numerous unofficial or informal definitions, none of which are applied uniformly to foods labeled "natural". 7 So, are food chemical additives safe? 8 In 1958, the US created food additive legislation stating that the FDA must approve all food additives and ingredients that are not generally recognized as safe. The GRAS list contains food additives that have been used historically and have shown no hazards during that time. Easily recognized examples are sodium chloride, sucrose and acetic acid. Less easily recognized are many of the common food preservatives such as sodium benzoate, potassium sorbate, and calcium propionate. 9 The U.S. FDA maintains a list of over 3000 approved, generally recognized as safe, food ingredients including food.

Foods deteriorate in quality due to a wide range of reactions .docx

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Food Truck to Ethiopia · Define what kind of food · Coffee is a big deal · https://theculturetrip.com/africa/articles/can-coffee-tourism-save-these-countries-coffee-species-from-extinction/ · Largely vegetarian · Gluten Free / vegan friendly · Maybe Breakfast food · https://ethiopianfood.wordpress.com/2014/05/01/a-short-qurs-on-ethiopian-breakfast/ · Maybe our company can have an app so that people can order and pay on the app before picking up their food - this way we have more to cover under “technology environment” · By around 9 or so each morning, the Fojol Bros.’ Twitter page announces Benethiopia’s location. They begin serving between 11:30 and noon, and they serve until they run out of food, usually by 2. A line begins to form soon after the truck arrives at its daily destination, and by noon it’s a dozen people long and stays that way until there’s nothing left to sell, at which time they tweet once more that they’re closed for the day. https://ethiopianfood.wordpress.com/2011/07/21/ethiopian-food-on-wheels/ Table of Contents 1. Introduction a. Nestled in the center of the country,Ethiopia‘s capital city, Addis Ababa, is quickly evolving and growing. Addis captures much of the diversity unique to the country, with over80 distinctive languages and numerous dialects belonging to a variety of religious communities and peoples. The city takes pride in its diversity, which is perhaps best represented by the city’s food culture and lively restaurant scene b. 2. About Company-Laura Located in the bustling area of Addis Abada, Sishu is one of Ethiopia’s most popular and trendiest restaurants. While Sishu serves a variety of sandwiches, the restaurant has become known for the burgers. With homemade sweet buns, delectably seasoned ground meat, tangy homemade sauces, and crisp French fries, both locals and tourists palates go wild when tasting the food at Sishu. Drawn mostly from word of mouth, crowds flock to Sishu throughout the day. Initially established by American expat Mathews Teshome and local Selamawit Deneke, the twosome was able to create a space with delicious food based on both American and Ethiopian cultures. Sourcing as many ingredients locally as possible, the restaurant focuses on food quality and taste. Since the demand for burger places in Addis is extremely high, customers would likely forgive a miss in quality. However, the two partners are very focused on constantly improving and keeping service standards high. To maintain high service standards, the restaurant hires more staff than the minimum requirement and slowly training new employees to avoid mistakes. Moreover, new employees come by referrals, and are often a mix of Ethiopians and expats, so that cultural barriers and differences can be navigated through the different perspectives. Additionally, Sishu keeps productive high and employees happy by paying them double what they would make elsewhere maximizing its limited resources with the formation of revenue .

Food Truck to Ethiopia· Define what kind of food· Coffee is a .docx

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