Satisfied customers
Loyal and confident customers
Good reputation – customer recommendations
Operating costs under control
Profit
Legal compliance – no criminal prosecutions or civil lawsuits
Pleasant working environment
Healthy employees
Motivated employees
Better job security
Less employee supervision required
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
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.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
This is a introduction to food safety in a small, medium size hotels, resorts or food setup (as in restaurant) It can be used as a guide to train staff.
Hello folks, I have tried to compile the food safety and hygiene basic fundamentals to be easily understood and applied by food handlers.I hope you find this presentation useful. Your feedback is very much appreciated./
Thank you for your time.
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.
Nowadays, we are used to hear and read news headlines about outbreaks of foodborne disease. Examples
of foodborne outbreaks that happened only in the last years include E. coli O157:H7 infections linked to
ground beef and ready-to-eat chicken salad, Listeriosis linked to dairy products, Salmonella infections linked
to cucumbers, Hepatitis A linked to frozen berries, etc. Among all types of foods, the most common food
source of fatal infections is meat and poultry. In brief, food hazards can be found in all types of food, and they
can be introduced at any stage of the food chain, from primary producers through to final consumption.
This manual is for basic manufacturing outlets including small canteens, caterers, bakeries etc.
This manual explains General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in catering/food service establishments, as per Food Safety & Standard Act, 2006.
This manual presents bare minimum requirements of Food Safety and hygiene to be followed by Food Business Operators along with Industry best practices.
The objective of this manual is to train the Food Safety Supervisors about GHP requirements that should be followed in a
catering business. The FSS may interpret these requirement according to the size and type of their establishment.
The desired outcome of this manual is better understanding of food safety and hygiene requirements and high standards
of food safety.
Food Safety GHO & GMP in Bakery PracticesAmmad Amin
This manual is for basic manufacturing outlets including small canteens, caterers, bakeries etc.
This manual explains General Requirements on Hygienic and Sanitary Practices to be followed by all Food Business Operators engaged in catering/food service establishments, as per Food Safety & Standard Act, 2006.
This manual presents bare minimum requirements of Food Safety and hygiene to be followed by Food Business Operators along with Industry best practices.
The objective of this manual is to train the Food Safety Supervisors about GHP requirements that should be followed in a
catering business. The FSS may interpret these requirement according to the size and type of their establishment.
The desired outcome of this manual is better understanding of food safety and hygiene requirements and high standards
of food safety.
Supervisors and managers working in the catering sector must have a good understanding of food safety legislation, hygiene best practices and the HAACP system, to ensure a quality standard of service in the workplace.
In this Level 3 Supervising Food Safety in Catering Course, you’ll be introduced to food safety legislation, how to implement a food management system, pest control, methods for preserving food and much more. You’ll also be trained on how to look after your own personal hygiene, from learning about protective clothing to monitoring standards.
See more: http://bit.ly/Supervising-Food-Safety
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.