common food born microorganism and its characteristic.pptx
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The document discusses different types of microorganisms that can be found in food, including bacteria, fungi, viruses, protozoa, algae, and yeasts. Each type is described in 1-2 paragraphs, noting that they have been present on Earth for millions/billions of years, are found in many environments, play important roles in ecosystems, and can be classified according to their shape, size, and metabolic processes. Each microorganism is also described as having the potential to cause food-borne illnesses.
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• Ecosystem diversity
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genes, species, and ecosystems and their interactions with the environment. Biodiversity is not evenly distrib-
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variation within three levels:
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It should be noted that diversity at one of these levels may
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of biodiversity, and thus the health of an ecosystem, is im-
pacted when any part of that ecosystem becomes endan-
gered or extinct.
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cally contributes to the variation within species. For exam-
ple, a pea plant that is cross-fertilized with another pea plant
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A present day example of natural
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fish population. The British crayfish
are crustaceans that live in rivers in
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that kills British crayfish but to
which they are immune. As a re-
sult, the British crayfish are de-
creasing in number and are ex-
pected to become extinct in Britain
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This document discusses microorganisms and provides information about their types and roles. It begins by defining microorganisms as organisms that are mostly microscopic in size and can be seen with a microscope. It then lists the main types of microorganisms as fungi, bacteria, protozoa, algae, and viruses. The document also discusses how some microorganisms like lactobacilli and yeast can be good, protecting the body from diseases, while others like certain bacteria can cause illnesses. It concludes by stating that bacteria can be both good and bad for humans, as some are needed for digestion while others cause pathogenic infections.
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Biodiversity contributes to human well-being by providing raw materials and health benefits. However, human actions often lead to irreversible losses of biodiversity at a rapidly increasing rate over the past 50 years. The main factors responsible are habitat destruction, invasive species, pollution, climate change, and overconsumption. Conserving biodiversity through measures like protecting endangered species and biodiversity hotspots is important because ecosystems provide essential services like water purification, crop pollination, and potential future medicines.
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Normal Microflora of Human Body. Dysbacteriosis. Prophylaxis & Treatment
Normal Microflora of Human Body. Dysbacteriosis. Prophylaxis & Treatment
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Event Management PPT.pptx
1) The document outlines the plans for a farewell celebration for graduating seniors, including forming a committee to oversee arrangements, obtaining necessary permissions, allocating the budget, and crafting a schedule for the event.
2) The event schedule includes welcoming speeches, cultural performances, awards and recognitions to celebrate the seniors' achievements and contributions.
3) The conclusion aims to resonate with pride, unity and nostalgia, emphasizing the enduring connections within the college community as the seniors depart.
shyamMishra_33_PPT.pptx
The document summarizes a student's solar-powered model house project. The project included a small cardboard house with paper shingle roof and plastic windows. The house was powered by a solar panel that converted sunlight into electricity to light a bulb inside. The model aimed to inspire others by demonstrating how renewable solar energy could power even small structures simply and affordably. While dependent on consistent sunlight, solar energy provides cost savings over time and environmental benefits compared to fossil fuels. The student hopes future applications can scale the technology to power larger buildings or communities.
Hotel Industrial training report
Viz Park Hotel is a 30-room hotel located in Anand, India that offers modern amenities like a restaurant and banquet hall. It aims to host both individual and corporate guests from India and around the world. The front desk is open 24 hours and handles check-ins, reservations, and guest assistance. Other facilities include a 100-person conference hall, rooftop garden and banquet space, and a restaurant serving Indian and international cuisine. Room rates range from Rs. 3,000 for a standard room to Rs. 7,000 for a suite. The internship will help develop skills in customer service, communication, problem-solving, and time management.
shyam_33_cihs_PPT1.pptx
Container Bistro is a multicuisine restaurant in Anand, India that faces challenges with automating operations and high employee turnover. Automating the diverse menu is difficult due to the complex ingredients and dishes from various cuisines. Managing inventory and kitchen workflow is also challenging. High employee turnover is expensive and can disrupt operations and customer satisfaction due to loss of experienced staff. Simplifying the menu, clear marketing, staff training, and customer feedback are recommended to address these issues.
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This document is an abstract for a report about the challenges of automating operations and dealing with employee turnover in hotels. It will examine how automation can address challenges related to employee turnover by highlighting common challenges, innovative solutions, and benefits of embracing automation. The report will discuss benefits of automation like increased efficiency and cost savings. It will also discuss challenges like financial costs and employee resistance. It will then address how employee turnover impacts hotels and common causes like low pay and lack of satisfaction. Finally, it will provide solutions to reduce turnover such as opportunities for career growth, improved working conditions, and competitive salaries.
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This document provides a history and overview of pencils. It discusses how the first pencil was invented in 1564 by Conrad Gesner using pure graphite. In 1795, Nicholas-Jacques Conte discovered a process to mix graphite with clay to create a superior writing material. The document then describes the manufacturing process where graphite and clay are mixed and formed into strips, and discusses different types of pencils based on materials, shapes, sizes, and attachments like erasers. It concludes by noting how common and useful pencils are as writing tools.
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The front office is the most important department in a hotel, as it is the interface between the hotel and its guests. It operates 24 hours a day. The front office department handles functions like communication, accounting, reservations, check-ins, check-outs, and maintaining guest records. It is organized into different shifts and positions like the front office manager, receptionist, bell boy, concierge, and others, each with specific responsibilities. The document outlines the guest cycle stages of pre-arrival, arrival, in-house, and departure and duties of front office personnel.
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This document discusses key control and different types of keys used in hotels. It describes emergency keys that can open any guest room, master keys that open subsets of rooms, and grand master keys that open all rooms. Key cards are also discussed as an alternative to physical keys that provide electronic access logging and security. The importance of strict key control policies and logging key distribution is emphasized to maintain security.
33 Front office management and revenue management tool.pptx
Revenue management is the process of maximizing hotel profits by selling the right room to the right customer at the right price. A revenue manager analyzes customer data to determine optimal room rates and inventory allocation across different customer segments. The revenue management team works to forecast demand, assess group vs individual bookings, and decide room rates and availability. Revenue management tools like mix projections, room sales controls, and reservation period limits help increase profits through strategic pricing and inventory management. The overall goal is to maximize occupancy and room revenue.
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The document discusses management and sanitation as they relate to food safety regulations. It explains that management involves proper food handling, storage, and preparation, while sanitation involves cleaning and disinfecting surfaces. The Food Safety Food Act sets regulations for both management and sanitation to prevent food contamination and illness. Following the regulations outlined in the act helps ensure a safe food supply.
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The document discusses food spoilage and its prevention. It introduces food spoilage and explains that it is caused by contamination, oxidation, or microorganism growth. Various food products are then examined in more detail, including fruits/vegetables, meat/dairy, grains/legumes, and baked goods. For each, common causes of spoilage like improper storage and handling are described. Finally, the conclusion emphasizes that understanding and preventing spoilage through proper storage, handling, and cleaning is essential for food safety.
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The document discusses quantity food production operations and equipment used for volume cooking. It covers various types of kitchen equipment used for large-scale cooking like brat pans, steam jacket kettles, gas burners, ovens, convection ovens, walk-in freezers, deep fryers, high pressure steamers, vegetable processors, dough sheeters, retarder proofer, blast freezer, dough divider, stick blender, dough mixer, and vacuum packing machine. It emphasizes the importance of selecting suitable, durable and cost-effective equipment and maintaining it properly through staff training and preventive maintenance.
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This document summarizes a visit to Dimple Polymers, a plastic manufacturing company. It notes that the company produces plastic bottles and bags and employs 30 workers. While the company generates Rs. 10-25 crore annually, it is mindful of its environmental impact. The factory recycles used plastic into raw materials through specialized machines. The document suggests minimizing plastic use by replacing plastic bags with cloth or paper bags. It emphasizes learning to reduce plastic waste through the "3Rs" - reduce, reuse, recycle - to limit harm to nature and animals.
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The document discusses the invention of the elevator. It defines an elevator as a car that moves in a vertical shaft to carry passengers or freight between levels of a multi-story building, most commonly propelled by electric motors and cables. Elevators played a decisive role in creating the urban geography of many modern cities by enabling higher building. Elevators are primarily used to transport people and goods between multiple floors in high-rises and skyscrapers, and are also found on large ships. There are several types of elevators including traction with a machine room, machine-room-less traction, and hydraulic elevators.
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The document discusses tandoor cooking. It begins by defining a tandoor as a cylindrical clay or metal oven used for cooking and baking, especially flatbread, that originated in ancient India. It then provides a brief history of the tandoor, noting evidence of tandoors dating back to 2600 BC. It describes different types of tandoors used in regions like Afghanistan, Pakistan, Armenia, and Azerbaijan. Common dishes cooked in a tandoor are also listed, such as naan, chicken tikka, and tandoori chicken. The document emphasizes the importance of marination in tandoor cooking, with most dishes being marinated for hours in a yogurt-based marinade containing herbs and spices.
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This document discusses commercial food production equipment including burners, cooking ranges, and ovens. Burners are used for cooking and come in open top, mesh top, or flat top styles operating on LPG or electricity. Cooking ranges can perform a range of cooking functions and come in restaurant or heavy duty models. Ovens are used for baking and cooking and come in rack, deck, or tunnel styles depending on their shape and function.
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- 1. NAME : SHYAM MISHRA ROLL. NO : 33 SY BBA HM SUB : FOOD SAFETY FOOD ACT SUBMITTED TO DR. KALPANA GUPTA
- 2. Common food born microorganism and its characteristic
- 3. Bacteria Fungi Viruses Protozoa Algae Yeasts
- 4. Bacteria Bacteria are single-celled microorganisms that have been present on Earth for billions of years. These microscopic organisms are found in almost every environment, from soil to water to air. Bacteria are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Bacteria are classified according to their shapes and sizes, including cocci, bacilli, spirilla, and vibrios. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Bacteria can cause food-borne illnesses, such as salmonellosis, listeriosis, and botulism.
- 5. Fungi Fungi are eukaryotic organisms that have been present on Earth for millions of years. These microorganisms are found in almost every environment, from soil to water to air. Fungi are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Fungi are classified according to their shapes and sizes, including yeasts, molds, and mushrooms. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Fungi can cause food-borne illnesses, such as candidiasis, aspergillosis, and histoplasmosis.
- 6. Viruses Viruses are non-living infectious agents that have been present on Earth for millions of years. These microscopic organisms are found in almost every environment, from soil to water to air. Viruses are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Viruses are classified according to their shapes and sizes, including helical, icosahedral, and complex. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Viruses can cause food-borne illnesses, such as hepatitis A, norovirus, and rotavirus.
- 7. Protozoa Protozoa are single-celled eukaryotes that have been present on Earth for millions of years. These microscopic organisms are found in almost every environment, from soil to water to air. Protozoa are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Protozoa are classified according to their shapes and sizes, including amoebas, flagellates, and ciliates. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Protozoa can cause food-borne illnesses, such as giardiasis, cryptosporidiosis, and trichomoniasis.
- 8. Algae Algae are single-celled or multi-celled eukaryotes that have been present on Earth for millions of years. These microscopic organisms are found in almost every environment, from soil to water to air. Algae are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Algae are classified according to their shapes and sizes, including diatoms, dinoflagellates, and green algae. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Algae can cause food-borne illnesses, such as ciguatera poisoning, paralytic shellfish poisoning, and diarrhetic shellfish poisoning.
- 9. Yeasts Yeasts are single-celled fungi that have been present on Earth for millions of years. These microscopic organisms are found in almost every environment, from soil to water to air. Yeasts are essential for human survival, as they play a role in the production of food, the decomposition of organic matter, and the regulation of ecosystems. Yeasts are classified according to their shapes and sizes, including saccharomyces, candida, and schizosaccharomyces. They can also be classified according to their metabolic processes, such as photosynthesis, chemosynthesis, and respiration. Yeasts can cause food-borne illnesses, such as candidiasis, histoplasmosis, and cryptococcosis.
- 10. Thank you