Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
suitable for demonstration to medical and para medical students and also for health education which is the most powerful method for prevention of diseases in the community.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Training Slide which outlines measures that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
presentation on food borne outbreaks. Apt for taking seminars, classes as well as can be used for spreading awareness among the public.
This presentation includes the Introduction to Food borne Outbreaks, Recent Data, Classification of food borne diseases, causes, contaminants, consequences, epidemiology, prevention & control and the Investigations of food borne outbreaks
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
This presentation explains about the concept of food intoxication. The toxins produced by the microbes in food (fungal) and toxins present in the food stuff were provided. The information about the diseases caused by such toxins were disclosed.
Food Hygiene:
Food hygiene is defined as ‘the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use’.9 EU food law is science-based.
This file is more important for food professionals as well as for the people of universities. Industrial people could learn about food safety and food hygiene and important things is that the could help the business to save from different type of losses.
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Legally Managing Employees
IN THIS CHAPTER, YOU WILL LEARN:
1. To differentiate between an employment agreement and an employee manual.
2. To establish a nondiscriminatory work environment.
3. To implement a procedure designed to eliminate sexual harassment and minimize the risk of penalties resulting from charges of unlawful harassment.
4. To legally manage the complex areas of employee leave, compensation, and performance.
5. To respond appropriately to unemployment claims.
6. To summarize and list the employment records that must be maintained to meet legal requirements.
EMPLOYMENT RELATIONSHIPS
All employers and employees have employment agreements with each other.
Employment agreement: The terms of the employment relationship between an employer and employee that specifies the rights and obligations of each party to the agreement.
Generally, employment agreements in the hospitality industry are established verbally, or with an offer letter.
Offer Letter
offer letters detail the offer made by the employer to the employee.
when properly composed, can help prevent legal difficulties caused by employee or employer misunderstandings.
Offer Letter
Some employers believe offer letters should be used only for managerial positions, but to avoid difficulties, all employees should have signed offer letters in their personnel files.
Components
Employee Manual
In most cases, the offer letter will not detail all of the policies and procedures to which the employer and employee agree.
The topics covered by an employee manual will vary from one organization to another.
Employee Manual
In either case, an important point to remember is that employee manuals are often referenced by the courts to help define the terms of the employment agreement if a dispute arises.
some common topic areas include:
General Policies
Compensation
Benefits
Special Areas
General Policies
Probationary periods
Performance reviews
Disciplinary process
Termination
Attendance
Drug and alcohol testing
Uniforms
Lockers
Personal telephone calls
Appearance and grooming
Compensation
Pay periods
Payroll deductions
Tip-reporting requirements
Timekeeping procedures
Overtime pay policies
Meal periods
Schedule posting
Call-in pay
Sick pay
Vacation pay
Benefits
Health insurance
Dental insurance
Disability insurance
Vacation accrual
Paid holidays
Jury duty
Funeral leave
Retirement programs
Duty meals
Leaves of absence
Transfers
Educational reimbursement plans
Special Areas
Policies against harassment
Grievance and complaint procedures
Family medical leave information
Dispute resolution
Safety rules
Security rules
Emergency preparedness
Employee manuals should be kept up to date, and it should be clearly established that it is the employer, not the employee, who retains the right to revise the employee manual.
Many companies issue employee manuals with a signature page, where employees
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Housekeeping
The basic concept of housekeeping has started from keeping a domestic house clean and has gradually come to maintaining high standards of cleanliness and maintenance at commercial levels. Besides this , housekeeping should also contribute to the saving in costs of labour, cleaning material and equipment, furnishings and the like in every type of establishment.
Housekeeping
means maintaining a house on a daily or long term
basis or looking after its cleanliness, tidiness, upkeep and smooth running.
How do you make sure that everything in the house is inusable condition?
None of the objects are broken or chipped and fabrics are not torn.
All the fixtures like taps, geysers are not leaking, electric wiring is proper and there is no danger of fire due to short circuiting and so on.
Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
Importance of Housekeeping
A good Housekeeping would have ensured smooth functioning of all gadgets, no leaks, a comfortable environment in which you would have enjoyed a hassle free living.
Thus housekeeping means attending to small tasks in time.
Areas of Housekeeping
In commercial establishments, the housekeeping services are done by a team of specialized people according to different areas.
Toilets
Taps, sinks, water closet, geysers, water supply, electrical sockets and switches, supply of towels, toilet paper, toiletries( shampoo, soap, etc.)
Rooms and Corridors
Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
Linen
Linen ( table napkin, tablecloth), towels, bed sheets, bed covers, blankets, garments of guest, staff uniforms, etc.
Furniture and furnishings
Furniture, curtains, table lamps, tube lights, chandeliers, bulbs, sofas, dining tables and chairs, etc.
Gardens
Plants, pots, lawn (grass), flowers, trees, bushes, hedges, etc.
Public areas
Stair case, corridors, lobby, conference/seminar room, waiting halls, recreation room, parking area, clubs, swimming pool, offices, common toilets, etc.
Personnel involved in Housekeeping in Commercial Establishments
Housekeeper
She or he is responsible for upkeep and maintenance of the premises.
Housekeeping Department
Wherever there is separate housekeeping department a proper organisational structure is necessary with different kinds of people responsible for different tasks and some people to supervise them
Housekeeper
The housekeeper is the overall in-charge of the housekeeping department. He or she directly controls all the personnel as well as all aspects of housekeeping.
She/ he is responsible for the cleanliness, beautification and maintenance of the premises.
Assistant housekeeper
He or she is responsible for all the aspects similar to that of the housekeeper.
In c
Historical Developments
Atrium Concept – a design which guestrooms overlook the lobby ffrom the first floor to the roof was tried to used in 1960’s by Hyatt Hotels
Limited service- hotel was built with guestroom accommodation and limited fast food service and meeting place which became prominent in the early 1980’s
Technological advances- technology has played a major role in developing the products and services offered to guests. Recent adoption of reservations system property management system and in-room guest check out.
Some important development in US Hotel Industry
1846 – central heating
1859- elevator
1881 – electric light
1907 – in room telephone
1910 – American hotel association began (now AHLA)
1927 – Radio in rooms
1940 – air conditioning
1950 electric elevator
1958 free television
1964 holiday Inn reservation system with centralized computer
1965 message light on telephone
1965 initial FO systems followed by room status
1970 electronic cash register or ECR
1970 POS and key-less locks
1970 free in-room movies (Sheraton)
1983 in-room personal computers
1990 world wide web reservation
GUEST SERVICE TRILOGY
CUSTOMERS- are the reason for being of a business. The aim is to satisfy the selected needs of the targeted customers and in the process generate the revenue and make it worthwhile for the owners and employees.
Owners – create and maintain the financial and material resources necessary for the creation of the products and services intended to satisfy the customer’s needs. Without them no business can be created and sustained
Employees – must provide the human resources and technical knowledge required to produce and deliver the intended products and services in a way that satisfies the need of the customers.
Hotel Personnel
General Manager – referred to as the GM and in-charge at the operation and responsible for the over-all performance of the hotel.
Hotel Personnel
Assistant General Manager – responsible in developing and executing plans developed by the corporate owners, general manager and other member of the management staff.
Hotel Personnel
Plant engineer – oversees a team of electricians, plumbers, ventilation, air conditioning contractors and general repair.
Hotel Personnel
Director of security – works with department directors to develop correct procedures that help ensure employees honesty and guest safety.
Hotel Personnel
Parking Garage manager- responsible for supervising the work of the garage attendants and maintaining security to guests and cars in the parking garage and also the maintenance of the garage.
Hotel Personnel
Front office manager – responsible for leading the front office staff in delivering hospitality.
Hotel Personnel
Food and beverage director – oversees the most labor intensive part of the operation which handles everything from purchasing, receiving and storing to preparing and se
EVENT INFRASTRUCTURE
Identify event infrastructure
The first stage of event operational planning involves establishing the event infrastructure requirements.
These requirements could be for an indoor venue, such as sports centre, community hall or an exhibition centre.
They could also be for an outdoor site.
Identify event infrastructure
The first step is to coordinate with relevant authorities at the commencement of the management cycle to ensure regulatory requirements are integrated into planning process.
Identify event infrastructure
The second step is to identify and analyse infrastructure and facility requirements based on detailed review of all aspects of the proposed event and venue.
These requirement includes:
Staging
Power supply
Water supply
Heating or air-conditioning
Public toilets
Erection of temporary structures (in addition to staging)
Scaffolding
Emergency services
Car and coach parking
Transport systems
Contractor access
Camping sites or other temporary accommodation
Signage
Technology requirements
Disabled access
Waste management
Security
Any environmental or heritage requirements
Once detailed list of the infrastructure requirements has been developed, it needs to be discussed with the approving authority or venue management.
At all stages it is necessary to incorporate safety, security and risk management issues into all planning documentation and processes as safety aspects are the most likely to lead to rejection of event plans.
Establish and organise event infrastructure
Following approval from the relevant authorities , site or venue manager, steps can be taken to establish and organise event infrastructure and contractors.
It requires accurate request for tenders or detailed briefing of contractors so that quotes can be obtained from suppliers of equipment and services.
Establish and organise event infrastructure
Licences may be required for:
Building work
Electrical work
Gas fitting
Handling hazardous materials
Forklift operations
Stage sets(e.g. Fire retardant certification)
Rigging
Pyrotechnics and special effects
security
Establish and organise event infrastructure
The logistics of event management planning involves:
getting things organised
getting things in the right place at the right time
pulling everything down.
Establish and organise event infrastructure
Running an outdoor event:
Each element of the proposed infrastructure must be discussed with key stakeholders and suppliers.
Careful coordination and monitoring is essential particularly during the bump-in phase when several contractors will be working simultaneously.
Bump-in (or set-up)
Setting up can be a time-consuming process and a run-through must be built into planning
It is absolutely essential as it is imperative that all facilities and equipment work.
For outdoor sites:-an all-terrain vehicle may be needed to avoid damage to grass.-Perimeter fencing is required - Computer network
RESEARCH AND EVALUATION APPROACHES
Objectives
Recognise the importance of integrating a research and evaluation component in event management.
Understand the different characteristics of impacts in doing an event impact evaluation
Objectives
Understand the stages of the event evaluation process
Describe common research methods and tools used for evaluating events.
Describe the evaluation of the different factors that are part of tourism event.
RESEARCH AND EVALUATION APPROACHES TECHNIQUES
Can be carried out on events, prior to, during and after the event.
Important to determine whether an event’s objectives have been reached, and give valuable input to make any necessary amendments to an ongoing event or future ones.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- if they are, this may yield only partial bits of information.- the event organiser or client may lack a research culture or determine it is better to allocate resources elsewhere.- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
Event organiser may conduct research as part of the event brief or as a value-added component.
The research must have the purpose of producing results that are usable.
IMPORTANCE OF RESEARCH AND EVALAUTION
Research on the impacts and effects of the event must be tailored to the specific event. - event tourism evaluation should be focused on the impacts on the destination.- a performer at a series of concerts will judge sales of merchandise, albums or songs from CD purchase or downloads.
IMPORTANCE OF RESEARCH AND EVALAUTION
Evaluation of an event’s sustainability should focus on a holistic or “processual” evaluation at all stages of the event process, not just the outcome. (Clarke, 2004). - evaluation should take place not only when the event commences, but prior to that-during its initial and formative phrases.
IMPACT EVALUATION
Impacts differ depending on the event type, offering varying degrees of economic and social benefits.
In conducting event impact research, the following information should be considered:
Impacts of dynamic
Impacts can snowball
Impacts can be disproportionate
Impacts must be measurable
Impacts are political
Impacts can be benchmarked
Impacts can be long-term
Impacts of dynamic
Impacts of an event held this year may differ in degree the following year.
An event can take some time to plan and stage, and during this impacts could change.
Impacts can snowball
Viewed in isolation, several families leaving a location to escape
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Brigade de cuisine
(English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.
-The concept was developed by Georges Auguste Escoffier.
- Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," but also refers to food or cooking generally, or a type of food or cooking.
Chef de cuisine (kitchen chef; literally "chief of kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food
Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
-receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Smaller operations may not have a sous-chef, while larger operations may have more than one.
Saucier (saucemaker/sauté cook)
-prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as ademi-chef.
Cuisinier (cook)
-is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs
Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes
Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur
Poissonnier (fish cook)
prepares fish and seafood dishes
Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Potager (sou
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Food sanitation
It included all practices involved in
protecting food from risk of
contamination, harmful bacteria, poisons
and foreign bodies, preventing any
bacteria from multiplying to an extent
which would result in an illness of
consumers; and destroying any harmful
bacteria in the food by thorough cooking
or processing.
3. The primary tenet of food-service
sanitation is absolute cleanliness
It begins with personal hygiene,
the safe handling of foods during
preparation, and clean utensils,
equipment, appliances, storage
facilities, kitchen and dining room.
5. •Food – Any substance
whether simple, mixed or
compounded that is used as
food, drink, confectionery
or condiments.
•Safety – is overall quality of
food fit for consumption.
6. •Sanitation – is a health of
being clean and conducive
to health.
• Cleanliness – is the
absence of visible soil or
dirt and is not necessarily
sanitized.
7. •Microbiology - the branch of
biology that deals with
microorganisms and their
effect on other
microorganisms.
•Microorganisms - organism of
microscopic or submicroscopic
8. • Food Infection - microbial infection
resulting from ingestion of
contaminated foods.
• Food Intoxication - type of illness
caused by toxins. Under favorable
condition certain bacteria produce
chemical compounds called toxins
9. • Food Spoilage - means the original
nutritional value, texture, flavor of
the food are damaged, the food
become harmful to people and
unsuitable to eat.
• Foodborne Illness – A disease
carried or transmitted to people by
food.
10. Food Safety : A Top
Priority
• Food safety is the responsibility in
every person who is involve in
food service. Serving safe food is
the top priority for every food
service employee.
12. • Individual – Food borne illness are the greatest
danger to food safety. It could result to illness or
diseases to an individual that would affect their
overall health, work and personal lives.
• Loss of family income
• Increased insurance
• Medical expenses
• Cost of special dietary needs
• Loss of productivity, leisure and travel
opportunities
• Death or funeral expense
13. • Establishment – Food borne illness outbreak can cost
an establishment thousands of pesos, it can even be
the reason an establishment is forced to closed.
• Loss of customers and sales
• Loss of prestige and reputation
• Lawsuits
• Increase insurance premiums
• Lowered employee morale
• Employee absenteeism
• Increase employee turn over
• Embarrassment
15. • Biological Contaminant – A microbial
contaminant that may cause a food borne
illness (bacteria, viruses, fungi, parasites,
biological toxins)
• Examples:
• Sea food toxins
• Mushroom toxins
• Clostridium Botulinum
• Salmonella bacteria
16. Preventing Biological contaminant:
• Purchase foods only on reputable supplier
• Do not use wild mushrooms
• Maintain good personal hygiene
• Observe proper hand washing
• Clean and sanitize equipment
• Maintain clean and sanitize facilities
• Control pests
17. • Physical Contaminant – any foreign
object that accidentally find its way
into food
• Examples:
• Hair
• Staple wire
• Dust
18. Preventing Physical Contaminants:
• Wear hair restraint
• Avoid wearing jewelry when preparing, cooking
and holding foods (ring, earrings)
• Do not carry pencil or pen
• Do not wear nail polish or artificial nails when
working with foods
• Clean can openers regularly
• Remove staple wire in the receiving area
• Place shields on lights
19. • Chemical Contaminant – a chemical
substance that can cause food borne
illness. Substances normally found in
restaurant
• Examples:
• Toxic metals
• Pesticides
• Cleaning product
• Sanitizers
20. Preventing Chemical Contaminants:
• Teach employees how to use chemicals
• Store chemicals in original containers to prevent
accidental misuse, as well as leakage into food
• Make sure labels are clearly identify chemical
contents of chemical containers
• Always chemical according to chemical
recommendation
• Always test sanitizing solution
• Wash hands thoroughly after working with chemicals
• Wash foods in cold running water
• Monitor pest control operator and make sure
chemicals do not contaminate foods
21. Main Causes of Food
Borne Illness
•1. Cross- Contamination
•2. Time-Temperature
Abuse
•3. Poor Personal Hygiene
22. •Cross Contamination -
occurs when
microorganisms are
transferred from one
surface or food to another.
•The bacteria can transfer
from:
23. • Hand to food Contamination - Occurs when
contaminated hands handle cooked or ready
to eat foods.
• How to prevent hand to food contamination?
• Wash hands properly
• Cover cuts, sores and wounds
• Keep fingernails short, unpolished & clean
• Avoid wearing jewelry, except for plain ring
24. When to wash hands?
•Before:
•1) Beginning food
preparation
•2) Putting on disposable
gloves
25. • After:
• 1) Arriving at work and after break
• 2) Using the restroom, washing sinks
• 3) Eating, drinking, smoking, chewing tobacco and
gums
• 4) Using the telephone
• 5) Using handkerchief or tissue
• 6) Handling inventory
• 7) Handling raw foods
• 8) Touching or scratching a part of the body
• 9) Coughing, sneezing
• 10) Handling garbage
• 11) Touching dirty surfaces
26. How to Wash Hands?
• 1) Use the hand washing sink with running at
approximately 100°F and liquid soap.
• 2) Lather hands and exposed arms
• 3) Rub hands for at least 20 seconds
• 4) Wash hands thoroughly, paying attention to
fingernails
• 5) Rinse in clean running water. Turn off the faucet
with paper towel in your hands
• 6) Dry hands using paper towel or air dryer. Not
cloth or apron
27. •Food to Food Contamination -
When harmful organisms from
one food contaminate other
foods. (raw meats, thawing
meat on top of the shelf
where it can drip on the other
foods)
28. How to prevent Food-Food Contamination
• Store cooked foods that will not be cooked
in the refrigerator on a higher shelf than raw
foods.
• Best to practice mix left over foods with
fresh foods
• Wash fruits & veg, in a cold running water
• Do not let raw meat and raw vegetables be
prepared on the same surface at the same
time
29. Equipment to Food Contamination
How to prevent:
• Use separate cutting boards for different foods
(meat- veg)
• Prepare raw foods in separate area from fresh and
ready to eat foods
• Clean & sanitize equipment, work surfaces &
utensils after preparing each foods
• Use specific containers for various food products.
• Make sure cloth and paper towel use for wiping
spills are not used for any other purposes
30. •TIME TEMPERATURE ABUSE
– happens when the food is
exposed to Temperature
Danger Zone (41⁰F - 140⁰F)
for more than 4 hrs.
31. • Time Temperature Abuse occur when:
• Food is not stored, prepared or held at
a required temperature
• Food is not cooked or reheated to
temperature high enough to kill harmful
microorganisms
• Food is not cooled low enough fast
• Food is prepared in advance and not set
to a safe required internal temperature
while the food is on hold
32. • Preventing Time Temp. Abuse
• Never expose the food to Temperature
danger zone: 41°F - 140°F
• Not to exceed 4 hours, except cool-down
• Document temperatures & time
• Includes receiving, storage,
preparation, holding, serving, cooling,
and reheating
• Pass food through danger zone quickly
33. •POOR PERSONAL HYGIENE –
Food handlers are carriers of
disease causing bacteria.
Food service personnel can
contaminate food.
34. Basics of Good Personal Hygiene:
• Stay home if someone is suffering from this
illnesses:
Hepatitis A
Shigella
E-Coli Infection
Salmonella
• Medicines should be kept inside the locker and
away from foods
• Clean and cover cuts and wounds
35. • Never use bare hands when handling
ready to eat foods
• Disposable gloves should be used once
• Take a bath everyday
• Wear appropriate attire
• Refrain from wearing jewelry, make
ups, and nail polish
• Observe proper hand washing
procedures at all times
37. 1.Pathogens - are disease causing
microorganisms (bacteria, viruses,
parasite and fungi)
2. Bacteria - single celled living micro
organisms responsible for the decay of
many plant and animal diseases.
3. Virus - The smallest of the microbial food
contaminants, viruses rely on a living host
to reproduce.
38. • 4. Parasite - An organism that
needs a living host to survive.
• 5. Fungi - can be single celled or
multi cellular microorganisms can
that can cause food spoilage and
lives by absorbing nutrients from
organic matter
39. • pH - – potential of Hydrogen. A measure of the
acidity or alkalinity of a solution, numerically
equal to 7 for neutral solutions, with increasing
alkalinity and decreasing with increasing acidity.
The pH scale commonly in use ranges from 0 to
14.
• Spore - The spore is formed by some bacteria,
thickens walls to protect from adverse condition
such as extreme acidity and temperature
40. • Vegetative Stage - is a condition favorable
for bacteria to grow and multiply rapidly.
• Budding Reproduction - – a form of asexual
reproduction where in new bud or bump is
formed from the mother cell.
• 10. Water Activity – The amount of
moisture available in food for
microorganisms to grow.
41. BACTERIA
• All bacteria exist in a vegetative
stage
• -Some bacteria has the ability to
form a spore where they can
survive in an adverse or extreme
conditions “spore forming
bacteria”
42. Classification of bacteria
•Spoilage Bacteria – where they
breakdown foods so they look,
taste and smell bad. Thus,
food is undesirable to eat and
unacceptable.
43. •Shapes of bacteria:
•1. Coccus or Cocci – spherical
shaped bacteria
•2. Bacillus or bacilli – rod
shaped bacteria
•3. Spirilla - spiral shaped
bacteria
44.
45. 4 Phases of Growth of Bacteria:
•Lag Phase –bacteria adapt
themselves to growth
conditions. It is the period
where the individual bacteria
are maturing and not yet
able to divide.
46. 4 Phases of Growth of Bacteria:
•The log phase (sometimes
called the logarithmic phase
or the exponential phase) is
a period characterized by cell
doubling
47. • Stationary Phase - the growth rate
slows as a result of nutrient
depletion and accumulation of toxic
products. This phase is reached as
the bacteria begin to exhaust the
resources that are available to
them.
4 Phases of Growth of Bacteria:
48. •Death or Decline
Phase - bacteria run
out of nutrients and
die
4 Phases of Growth of Bacteria:
49. Conditions Bacteria Needs to
Grow and Multiply
1. Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture
50. Food:
Bacteria feed on Protein and
Carbohydrates. Foods that contain
these items can support the growth of
microorganisms
Potentially Hazardous Foods have the
potential for contamination, they have
the characteristics to allow
microorganisms to grow and multiply.
51. How to Control the Growth of
Bacteria in Food
1. Purchase from reputable
suppliers
2. Avoid cross-contamination of
food
3. Cook food to safe internal
temperature and test with food
thermometer
52. Acidity:
Bacteria grows best at a slightly acidic and
slightly neutral environment (pH 4.6 to 7.5)
Some bacteria can develop a “spore” such as
acidophilic bacteria, where it could grow
And multiply in an acidic environment
Bacteria such as E-Coli can grow in
unpasteurized apple that has a pH value of 4.0
53.
54. If the pH is: Below 4.6 Bacteria
will not grow
Between 4.6 to 7.0 Bacteria will
thrive
Between 7.0 to 9.0 Bacteria may
survive
55. Temperature
• Temperature Danger Zone - temp. range 41F-140F
(5C-60C). Food borne bacteria grow and reproduce.
• • Temperature Abuse –foods that have not been to
a safe temperature or kept at the proper
temperature
• • Psychrophilic bacteria – grow within the
temperature range of
• 32⁰F(0⁰C) – 70⁰F (21⁰C) (spoilage organisms)
• • Mesophilic bacteria – grow at temp. 70⁰F(21⁰C) –
110⁰F(43⁰C)
• • Thermophilic bacteria – grows best above 110⁰F
(43⁰ C)
56. How to Control Temperature To Control The
Growth of Bacteria
1. Cold foods, must be stored 41⁰F or below
2. Hot foods, must be held at 140⁰F (60⁰C) and
above
3. Control the temperature of food during
storing, preparing, cooking, holding,
re-heating, serving.
4. Check internal temperature regularly
5. Cook foods at a required internal
temperature with a food thermometer
6. Keep foods out of Temperature Danger Zone
57. Oxygen
Bacteria differ in their oxygen requirement.
Anaerobic bacteria – cannot survive when oxygen is
present bec. it is toxic to them.
Anaerobic bacteria grow well in vacuum packaged
foods or canned foods where
oxygen is not available.
Aerobic bacteria – need oxygen to grow
Facultative anaerobic bacteria – can grow with or
without free oxygen but have a preference
Microaerophilic organisms – can survive in a very little
amount oxygen
58. How to Control Oxygen to Control the
Growth of Microorganism
1.Bacteria grow in different oxygen
requirement, it is difficult to control
this condition.
2. Bacteria such as Clostridium
Botulinum and Clostridium Perfringens
live without
The presence of oxygen, it is important
to cool foods in a shallow pan.
59. Moisture
Moisture is important factor in
bacterial growth. The amount of water
available for bacterial activity.
• Water Activity level – is the measure
of the amount of water that is not
available for bacterial to grow. ( 0- 10)
• Potentially hazardous foods (PHF) –
foods that have a water activity level of
.85 or higher
60. How to Control Moisture to
Control the Growth of
Microorganism
1.Lower the amount of
moisture in food through
freezing, dehydrating,
adding sugar or salt.
61. VIRUSES
• • Microbes are single-celled organisms that can
perform the basic functions of life — metabolism,
reproduction, and adaptation.
• • Except viruses.
• • Viruses can’t metabolize nutrients, produce and
excrete wastes, move around on their own, or even
reproduce unless they are inside another organism’s
cells.
• • They aren’t even cells.
62. VIRUSES
• Viruses are the simplest and tiniest of microbes;
they can be as much as 10,000 times smaller than
bacteria.
• • Viruses comes in many sizes and shapes
• • Viruses consist of a small collection of genetic
material (DNA or RNA) encased in a protective
protein coat called a capsid.
• • Some may survive in freezing and cooking
63. PARASITE
• • A parasite is an organism that lives by feeding
upon another organism. Parasites living in the
human body feed on our cells, our energy, our
blood, the food we eat and even the supplements
we take.
• • There are several types of parasites: protozoa are
single celled organisms that are only visible under a
microscope, while worms come in all sizes from
threadworms, that measure less than one
centimeter, to tapeworms that grow up to 12
meters in length.
64. PARASITE
• • They grow naturally in many
animals such as pigs, cats and
rodents
• • They can be killed by proper
cooking or freezing
65. How can I get a Parasite?
• Contaminated or unfiltered water
• Contaminated soil
• Contaminated fruits and vegetables
• Raw or rare meat
• Pets Mosquitoes Contact with feces
• Contact with someone with parasites
66. FUNGI
• Fungi are a group of organisms and micro-
organisms that are classified within their own
kingdom, the fungal kingdom, as they are
neither plant nor animal.
• Fungi draw their nutrition from decaying
organic matter, living plants and even animals.
• Many play an important role in the natural
cycle as decomposers and return nutrients to
the soil, they are not all destructive.
67. FUNGI
• Examples of Fungi are:
• 1) Mold
• Ø Mold cause spoilage in food and could
cause illnesses
• Ø They grow under almost any conditions, but
grow well in sweet, acidic food with low water
activity.
• Ø Freezing temperatures prevent or reduce
the growth of molds, but not destroyed
• Ø Some molds produce called “aflatoxins”
68. FUNGI
• 2) Yeasts
• Ø Yeast also cause food spoilage
• Ø Yeast spoilage produce a smell or taste of
alcohol. They appear in pink color
discoloration
• They also grown well in sweet, acidic foods
with low water activity level
• Such as jellies, honey and fruit juices