Internal Temp Of Food Essay

Internal Temp Of Food Essay
1. Infrared thermometers are used to measures?
Surface temperatures 2. Food cannot be refrozen once it is thawed because?
Dangerous bacteria can grow on thawed food 3. What is the minimum temperature for transporting
hot food and hot food holding items?
135 (F) degrees 4. The appropriate freezing method for destroying the anisakis parasite in fish is?
–4 f degrees and held for 7days 5. What type of jewelry may a food handler wear while preparing
food?
Plain band 6. A women runs out of the bathroom in a fast food restaurant, and frantically tells the
manager that the bathroom sink has backed up and is overflowing. What should the manager do?
Close the restroom and call a plumber to unblock the drain 7. The ... Show more content on
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Grease traps must be cleaned on a regular basis because the can?
Cause a backup 36. Product stuffed with either raw chicken or beef must be cooked to an internal
temp of?
165 f for 15 sec 37. The first step in planning a food safety training program is?
Identify the topics for the training 38. When cooking in a microwave, potentially hazardous foods
should?
Be rotated or mixed halfway through the cooking process 39. To ensure that the items are sanitized,
the temp of a ware washing machine's final sanitizing rinse must be at least?
180 f degrees 40. What two factors are the most important for controlling food borne illness in the
food preparation process?
Time and temp 41. Reduced Oxygen Packaged food must be stored?
In refrigeration 42. An outbreak of typhoid fever, caused by the Salmonella Typhi Bacterium, is
most likely to occur after?
Flooding
43. Which of the following fall into the "eight most common food allergens" category?
Milk, Wheat, Soybeans 44. Enterohemorrahagic E. coli is a?
Bacteria that produces shiga toxins 45. Which of the following bacteria are found in soil?
Bacillus cereus 46. The anisakis simplex worm is most likely to be found in?
Under cooked fish 47. Which of the following illness DO NOT have to be reported to the local
health dept?
Giardiasis
48. Which type of temp probe would use to measure the temp of an oven or refrigerator?
Air
49. Which of the following is NOT a

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Tqm in Foodservice
Introduction One of the most important industries overall is the food industry. The food industry
consists of everything from food processing plants to fast food restaurants. The food industry affects
nearly every living person. Most people don 't realize how important this industry is and how it
affects their everyday lives. That is why it is so critical that the products of this industry are at their
highest quality, are free of bacteria and ensure that the consumer will not face any detrimental
consequences. Total Quality Management (TQM) plays a big role in promising these results. Total
Quality Management seems to be a confusing term for the layman. TQM is a philosophy advocated
by Dr. Edward Deming, a world renowned ... Show more content on Helpwriting.net ...
Next comes the integration of management into the process. Total Quality Management implies that
management must be 100% in favor of the program, or else the employees will not respond
properly. Employees will follow the lead of the management team. Last is to do what the customer
want, as tells the aphorism "The customer is always right." This is the same principle. There is no
sense in serving only fried chicken if the customers demand a more health conscious baked or
grilled chicken. "Customers are not only the people who walk through the doors looking for a meal
but also your suppliers and employees" (Stephenson, 1993). Health & Safety Quality Total Quality
Management does not just deal with product quality, but all around, or total quality. Another area
that quality needs to be continuously improved in is health and safety. Sky Chefs, an airline caterer
recently came to the conclusion that their workers ' comp. Costs were skyrocketing, so they
incorporated their Total Quality Management program to help solve these health and safety
problems (Kay, Murphy, Harris, 1994). The main reason for business is profit, and if workers '
comp. Costs are at unacceptable levels, that cuts out profit. Initially, the program focused on injury
prevention and set a goal of reducing workers ' compensation costs by 50% in three years. Task
teams were initiated to collect data

Food Waste In Schools
Food waste in the United States is happening as we speak. There are many different factors that
contribute to food waste, but one factor that is not really mentioned is food waste in schools. A
research lead by Cohen Jf an Assistant Professor, Merrimack College; Adjunct Assistant Professor,
Harvard TH Chan School of Public Health found that schools across the nation waste an estimated
$1.2 billion of food each year, which is enough to give every man, woman, and child in Canada
$33.33. In addition, nearly 37% of fresh fruits, 33% of vegetables, 44% of grains, and 32% of milk
are wasted in schools (Smith). Furthermore, a study found that while children placed more fruits and
vegetables on their trays – as required by the USDA mandates put in place in 2012 – they consumed
fewer of them. The amount of food wasted increased by 56 percent, the researchers found. So,
because of this regulation, students have to grab unwanted items from the cafeteria even though they
do not want them, which is one of the main reason why many of the food products end up in the
trash.
For instance, when I was in high school, there were many foods thrown away that I saw go into the
trash because students were required to have a certain amount of food for lunch. So one day, I
purposely tried to go outside of the cafeteria without grabbing a fruit to see what will happen. As I
was heading out, the lunch lady by the door stopped me and made me grab a fruit from the cafeteria.
This situation I went

The Issue Of Food Safety
Food safety is important , millions of people become seriously ill every year by the consumption of
unsafe food. Major outbreaks of food borne disease have been recorded on every continent in the
past 10 years and its on the rise. legislation is used to enforce food safety and food standards within
the meat industry as it is an essential part of the legislative framework to cultivate good safety habits
in all individuals, to engender a strong safety culture in the workplace. legislation emphasis 's the
importance of managing workplace health and safety proactively and stipulates that every person
must take reasonably practicable steps to ensure the safety and health of every workplace and
worker. Most legislation comes from the European Union (Brussels) where it is passed to
Westminster (London) and then down to Scotland (Edinburgh) some legislation is passed directly
from the European union to Scotland as Scotland "in the 1707 the act of union abolished the
separate parliaments for Scotland and England, and created a single parliament in London (The
Scottish Government)". However Scotland still kept many of its features including its separate legal
system.
1.1 legislative framework
There are 3 types of EU legislation;
I) Regulations– become law automatically in each member state as they are published by the
European Union.
ii) Decisions– also automatically become law in member states upon their publication by the
commission. They are only

Clear Ocean Seafood Ltd.
Every standard has its characteristics to fit the needs of different targets. However, it is hard to find
one standard which is totally fit the organization. Although some standards are identified as global
or international in name, they may in fact be geographically limited in use. They may not be
necessarily recognized by retailers worldwide. For example, the BRC standard is mainly used by the
British market; the IFS by the German and French market; SQF is faced to the American market.
All the standards include HACCP system, good manufacturing practices and quality management.
But there are differences and similarities between them and this will be compared in detail in later.
Clear Ocean Seafood Ltd. belongs to the food manufacturer section, so all these four standards can
be used. There are two kinds of certification process. One is directly on–site auditing like BRC and
IFS while the other two standards need two steps. The company want to start to produce products on
August and begin their audit on December. They have around half year for preparing the documents
and other related things to get the certification.
4.1.2 Comparison of the GFSI standards dealing with Food Safety Management Systems
Table 2 Summary chart of the specific requirements of GFSI standards
Codes with * belong to ISO/TS 22002–1:2009.
The standards examined each with their own specific set of requirements, which makes each one
particular. Only registered by CFIA, the company can begin to produce

Chapter Questions
1. True or false: Holding food in a steam table above 140F (60C) kills disease–causing bacteria and
eliminates the problem of food poisoning. Explain you answer.
False. Bacteria will not multiply at 60C, but most are not killed.
2. True or false: Canning food eliminates air so disease–causing bacteria can't grow. Explain your
answer.
True. Canned and bottled foods that are unopened are not likely to support bacterial growth in their
normal state.
3. Which of the following foods can become contaminated by disease–causing organisms?
Turkey Sandwich Potato Salad Shrimp Cocktail Roast Beef
4. How often should you wash your hands when working on food?
Whenever starting a new project, even if you are wearing gloves. ... Show more content on
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Discuss.
True, the lower limit of the Food Danger Zone, 40F is the top of the boarder for the refrigeration. A
cold fridge should be 40F – 32F.
12. What are the seven steps of HACCP?
1. Assess hazards. 2. Identify critical control points (CCP's). 3. Set up procedures for critical control
points. 4. Monitor critical control points. 5. Take corrective actions. 6. Set up a record–keeping
system. 7. Verify that the system is

The La Rose Noire Company
The La Rose Noire Company did not enter China until after December 2004, following China's
entrance in the World Trade Organization (WTO). No foreign company was allowed to enter the
China market without a joint venture and no small foreign firm under $2billion was allowed to
distribute domestically, favoring multinational firms. La Rose Noire entered the market as a wholly–
owned foreign enterprise (WOFE) once it was made possible by China's agreement upon entering
the WTO. Only two of his employees, Yvonne Wong, the General Manager, and Terrence Chan, the
Production Manager for Hong Kong and Dongguan, are shareholders of the company. They both
have been with the company over ten years and are highly invested in its success. In fact, most of
his employees in Hong Kong have been working for him on an average of ten years. La Rose Noire
was also able to distribute its own products because of this agreement that allowed small firms to
compete in the domestic market.
A WOFE is an enterprise owned 100% by a foreign company or companies in China. The
advantages of being a WOFE are maintaining control and direction of the operation by the foreign
firm. It also tends to maximize returns and they are able to enjoy China's low labor costs; however,
it creates a much more difficult start–up process. The foreign firm may have no knowledge about
operating in the China market and have little knowledge of the local area. Networking and
knowledge of the market is what convinces

SWOT Analysis Of The TOWS Of Saudee Group Berhad
The TWOS (threats, opportunities, weakness, strength) matrix is a two cell by two–cell matrix that
assists companies in determining strategic alternatives by examining external opportunities and
treats and how they compare to a company's existing strengths and weaknesses. All the threats,
opportunities, weaknesses and strengths are listed on the outside of the matrix and compared within
each cell. The TOWS matrix is used for strategic planning and helps marketers identify
opportunities and threats and measure them against internal strengths and weaknesses. The TOWS
matrix is a variant of the SWOT analysis, which is another popular strategic planning method often
used when devising marketing plans. Both of these techniques require marketers to first identify a
company or product's strength, weaknesses, opportunities and threats. However, while a SWOT
analysis aims to use strengths and weaknesses to reduce threats and maximize opportunity. The
TOWS matrix identifies external opportunities and threats and compares them to a company's
internal strengths and weaknesses. Figure 12: TOWS Matrix
9.1 TOWS OF Saudee Group Berhad Internal
External Strength
One line source ... Show more content on Helpwriting.net ...
Bhd and remaining RM1.43 million in Saudi Cold Storage. A total of RM2.41 million was expanded
on production machinery and equipment. The funding of these projects was from a combination of
bank borrowings and internal generated funds. Besides, a total of RM996, 000 should be expanded
on replacing some old delivery trucks with new ones. They also should be replace and upgrade 5
critical production machines to improve both efficiency and production capacity. A production
machine can be purchased from abroad countries like Germany to get a quality machine as using a
latest technology

Case Study Of Haidilao
HaidiLao has been China's most popular hotpot chain in recent years, known for its spicy Sichuan–
style broth and thoughtful customer service. On August 25, news broke of a rat–infested kitchen at
one if its Beijing outlets, and the word spread quickly on Chinese social media (Echo Huang 2017).
In China, the food safety problem is quite common in this industry and has always been difficult to
eradicate. By analyzing what happened in HadiLao hot pot, other companies can not only learn
about what factors led to this food safety crisis, but also can learn about how they handled this crisis
quickly, transparently; how they appeased both customers and employees and how they stuck to
their core organization value and learned the crisis from the top ... Show more content on
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Moreover, they falsely believed that what happened in the kitchen would not be released to the
public and did no harm to the customers' health. It would cost them large amounts of money and
human resource to change this situation. Considering the interests of the store, they thought they
better not change the situation and decided to keep it as a secret.
The reason why this particular store was in the situation was because the headquarters of HaidiLao
hot pot organization failed to foresee the consequence of rapid expansion. They opened over 50
stores in 2016, which caused a great pressure on the management level. The core value of HaidiLao
hot pot (service first, customer fist) can hardly be delivered to each employee within a short–term
training. As mentioned before, food hygiene and safety issues are common within this industry and
so under this circumstance, employees in these stores might not take these problems seriously. This
assumption would make it more difficult for headquarters to supervise the food safety problem.
Although the food safety crisis caused great loss to HaidiLao hot pot's brand image and customer
loyalty, the way they handled the crisis had a positive outcome and appeased customers to a certain

Food Contamination Caused By Microorganisms
Food contamination
Food can become unsafe to eat through chemical, physical and microbiological hazards.
Physical hazards are caused by foreign matter which is not intended to be part of food and is capable
of causing injury.
Chemical hazards include naturally occurring toxins (such as alkaloids in potatoes), food
contaminants (such as pesticides and fertilisers) and food additives (such as sodium propionate in
bread).
The majority of food borne illness is caused by microorganisms. Potential sources of
microorganisms in food include animal feeds, soil and water, air and dust, and food handlers.
For the purpose of this paper I will solely focus on food contamination caused by microorganisms.
Health impacts from contaminated food ... Show more content on Helpwriting.net ...
Food poisoning can be life–threatening for unborn babies, young children, older people and people
with conditions that weaken their immune systems. Some bacteria can also cause other symptoms,
for example, Listeria bacteria may cause miscarriage or other serious illness in susceptible people
(VicHealth, 2015). The illness usually lasts from less than 24 hours to several days depending on the
cause. Occasional severe cases last longer and may require hospitalisation.
Causes of food poisoning
Food poisoning bacteria are often naturally occurring in food and can multiply quickly under the
right conditions. Bacteria are everywhere – in the soil, on animals, on people and on the things
people touch and use – but they are mostly harmless. However, some bacteria cause food borne
illness, and it is possible for foods, such as meat or vegetables, to contain food poisoning bacteria
from the start, or to be contaminated at a later stage. The four most common causes of food
poisoning are:
Poor storage of the food
Inadequate cooking or reheating of the food
Cross contamination
Infected food handlers
Cross contamination
One of the biggest causes of food contamination is cross contamination. Cross contamination occurs
when bacteria and viruses are transferred from a contaminated surface to one that is not
contaminated. The bacteria and viruses can come from people, work surfaces and equipment and
other foods. It is therefore extremely important to take

Responsibilities Of HACCPAnd The Food Safety Management...
Responsibilities
You must put in place and implement a food safety management system to ensure the food you
provide is safe to eat. Think about what might go wrong with the food that you sell and what you
must do to ensure it is safe for your customers. Procedures must be in place to manage food safety
'hazards' in your workplace. Everything must be written down, updated when necessary and kept so
that they can be checked by the local authority.
These procedures must be based on the principles of HACCP.
Hazard
Analysis
Critical
Control
Point
What is HACCP?
HACCP is a system that identifies where hazards may arise in the food production process, by
putting procedures into place to prevent the hazards from occurring.
HACCP systems must be based on the seven principles.
Conduct a hazard analysis
Identify critical control points
Establish critical limits
Establish monitoring
Establish corrective actions

Establish verification
Establish documentation and records
1.Hazard Analysis
A hazard is anything that can cause harm to your customers and can happen at any stage in your
business, from taking deliveries to serving customers.
There are three types of hazards.
Biological
Chemical
Physical
Biological Hazards
Microorganisms and food–borne parasites are a concern as a food safety hazard. These can cause
food poisoning bacteria such as Salmonella and E. coli. They are hazardous because they can:
Survive

Business Continuity And Asset Protection
MODULE 2 – ASSIGNMENT
ENVM 662: Business Continuity and Asset Protection
Module 2: Risk Evaluation and Control
Each question is worth 10 points. Score will be recorded as a percent. Provide appropriate
references for all source materials.
1. Explain the differences, relationships and importance of the terms hazard, threat, risk, and assets
give an example of each as applied to a university.
An assortment of terms are usually used to express connections among occasions and their results.
We can characterize various connections between these elements.
(1) The hazard has characterized scopes of probabilities of event and of level of impact. The
cooperation of likelihood and effect permits forecast of a level of hazard.
(2)Changes in ... Show more content on Helpwriting.net ...
Everybody in the work environment needs to comprehend the requirement for health and security
what their part is in making the working environment more secure and how they can satisfy their
obligations and obligations. To maintain a fruitful business you have to deal with the nature of big
business item or benefit and the profitability of big business. You likewise need to deal with the
health and security of the general population who work for you. The way you do these things is
controlled by big business administration framework. To oversee health and security successfully
you have to:
Set venture health and security destinations, and plan by what method will accomplish them
– Choose who is in charge of completing things –Give those mindful the abilities and assets to carry
out the employment
– Routinely watch that are meeting goals
3. Explain each step in the risk assessment process.
A risk assessment is a careful take a gander at your working environment to recognize those things,
circumstances forms, and so forth that may bring about damage, especially to individuals. After
recognizable proof is made, you examine and assess how likely and serious the hazard is. At the
point when this assurance is made, you can next, choose what measures ought to be set up to
successfully dispense with or control the damage from happening.
1: Identify the hazards: One of the most critical parts

Food Protection Pl Essential For Food Safety
Summary:
A food protection plan is essential in todays fast pace world, where globalization and international
trade and improved means of transport has served to distribute food around the globe, even to
remote regions in the shortest possible time. The significance of this trend is that food prepared by a
few can pose a threat to many people, if it is not prepared under proper sanitary conditions and
hygienic practices. It is imperative that food manufacturers, processors, distributors, and all food
related stakeholders develop a food protection plan to safe guard themselves from lawsuits and to be
able to show that their food products are safe for human consumption. It is the duty of the state to
develop their own food safety plans and work together with all food related stakeholders to ensure
compliance. Key words: food protection plan, food safety, health and safety.
Introduction:
A food protection plan is essential for food safety and should cover all food and food related entities
from "farm to fork." We live in a fast pace world, and in order to protect consumers and the general
public from undue health risks, a well thought out and efficiently working food protection plan are
required to protect the public health.
What is a food protection plan?
A food protection plan is a purposed strategy to eliminate, reduce or control food–borne hazards and
to achieve a safe food supply from "farm to fork."
Who benefits from a food protection plan?
A food protection plan

Application Of Ich Q9 As A Systemic Process For The...
Introduction
ICH Q9 (Quality Risk Management–QRM) is a systemic process for the assessment, control,
communication and risk review to the quality of the medicinal product. Application of QRM can be
done by both proactively and retrospectively. It was adopted by European Union and PIC/S‡ in
Annex 20 of EU and PIC/S GMP guides. In pharmaceutical industry, Quality System is important
criteria and QRM is a valuable component of an effective quality system.
The QRM should ensure that the evaluation of the quality risk is based on some criteria like
knowledge about science, experience with the different process and ultimately links to the protection
of patient. It also ensures the effort level, formality and documentation of the QRM process is
appropriate with the level of risk. Product quality should be maintained throughout the product
lifecycle such that the attributes as it is important to the quality of the drug product which remain
consistent with those used in the clinical studies. It can further ensure the quality of drug product to
the patient by providing a proactive means to identify and control potential quality issues during
development and manufacturing. It can facilitate better and more informed decisions, and can
beneficially affect the extent and level of direct regulatory oversight.
Guidance to ICH Q9 provides principles and tools for QRM which can be applied to different
aspects of pharmaceutical quality includes development, manufacturing, inspection and

The Food And Drug Administration's Role In The Seafood...
Today in the United States it less common for individuals to get sick due to foodborne illness than it
would have been in the late 1800's and early 1900's. A significant reason for the decrease in the
death toll of Americans is because the establishment of The Food and Drug Administration (FDA)
and The United States Department of Agriculture (USDA). The USDA was founded in 1862 by
President Lincoln, and within fifty years the FDA was founded in 1906 when the Pure Food and
Drugs Act was passed.1, 2 Since their establishments, the USDA and FDA have both expanded their
jurisdictions in attempt to make the food system safer for Americans.
The responsibilities include the inspection of meat and fish, as well as establishing systems like the
Hazard ... Show more content on Helpwriting.net ...
In short, the FSMA was put into effect to hold manufactures more accountable for their consumer's
safety. To do so, the FDA requires that manufacturing facilities update their HARPC plan every
three years or when there is a change in production that could lead to potential danger.7 If a facility
does not meet these requirements, under the FSMA, the FDA could take action such as writing
warning letters, charging offenders, or even close production.7 There are some companies that are
exempt from having such hazardous plans especially those that fall under the jurisdiction of the
USDA, farms handling fruits and vegetables, and smaller businesses. Not only does the FSMA give
authority to the FDA over certain food production agencies in the US, but also gives them the task
of regulating imports and enhancing partnerships.7 The FDA has the authority under the FSMA to
verify that products brought into the United States are safe for consumers. Third party programs are
established by the FSMA to check imports before they enter the country to make sure they meet
FDA standards.7 Equally important, the FSMA builds relationships between our

An Overview Of Food Safety Essay
An Overview of Food Safety
Unsafe food has been a human health problem since history was first recorded, and many food
safety problems encountered today are not new. Although governments all over the world are doing
their best to improve the safety of the food supply, the occurrence of foodborne disease remains a
significant health issue in both developed and developing countries as stated by WHO (2006). Food
safety concept is that food will not harm the consumer so long as intended use guidelines are
followed when it is prepared or eaten. Conversely, food is potentially harmful whenever it has been
exposed to hazardous agents and intended use guidelines have not been followed (ISO 22000,
2005). York et al. (2009) as well as Gormley et al. (2011) reported that There is no doubt that the
food safety is of great importance because it provides supplied food safety and secures the
conditions and actions through the production, processing, storage or distribution of food to ensure
its safety or suitability for human consumption Safe Food is free from contaminants and risk and
that does not cause injury or damage or disease of the human food in the long term or the short.
Food Safety Management
Food safety management is a network of interrelated elements that combine to ensure that food does
not cause adverse human health effects. These elements include programs, plans, policies,
procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities,

Haccp Pdf
THE ROLE OF HACCP IMPLEMENTATION IN IMPROVING COMPLIANCE LEVEL OF
FOOD PREMISES IN DUBAI
YOUSUF AL RASHID Dubai Municipality Public Health Department
What is food control
Food control is a very complex series measures; it is all measures necessary ensure the safety and
wholesomeness food during the chain of production consumption. ................... it includes: of to of to
What is food control .....Cont.
Control of imports and exports of food and food related items. Premise inspection, corrective
actions, and Follow–ups. Control of distribution channels. Consumer education. Health awareness
of employees.
THE ROLE OF HACCP IMPLEMENTATION ... Show more content on Helpwriting.net ...
ADS
TRADE UNIT:
EVER INCREASING WORKLOADS
TRADE UNIT:
1.8M
IN 1993 IMPORTS REACHED 1.8 MILLION TONNES
1993

TRADE UNIT:
3M
1.8M
BY 2000 IMPORTS INCREASED TO 3 MILLION TONNES
1993
2000
TRADE UNIT:
3M 1.8M
5M
BY 2007 IMPORTS INCREASED TO 5 MILLION TONNES
1993
2000
2007
INSPECTION:
INSPECTION:
2500

IN 1991 THERE WERE 2500 PREMISES TO INSPECT
1991
INSPECTION:
2500
6000
BY 2000 THERE WERE 6000 PREMISES TO BE INSPECTED
1991
2000
INSPECTION:
6000 2500
8400
BY 2007 THERE WERE 8400 PREMISES TO BE INSPECTED
1991
2000
2007
THE ROLE OF HACCP IMPLEMENTATION IN IMPROVING COMPLIANCE

Food Poisoning In The United States
Anybody can get food poisoning; men, women, children and even babies, therefore the inspection of
food is such a great concern to all Americans. According to the centers for Disease control and
prevention article, there are nearly and approximately 5000 deaths in the United States each year
due to food– related illness. The good news here is that food poisoning illness is nearly 100 percent
preventable if precaution is taken. With programs, such as the HACCP, meat, fish, fruit and
vegetable inspection.
Initially, The Food Safety and Inspection service was formed on March 14, 1977. In effect of the
FSIS (the food safety and inspection service) came to exist the process of Hazard Analysis and
Critical Control point systems. President Abraham ... Show more content on Helpwriting.net ...
Required that states had inspection programs equal to that of Federal Government. Since Europeans
did not recognize our meat inspection law efficiency in the late 1800's led president Theodore
Roosevelt's investigation regarding the embalmment beef scandal in the Spanish– American war.
This scandal leads to the passage of the Meat Inspection Act of 1906. Meat inspections included the
identification of meat with no disease, clean, properly labeled, and not contaminated. All meats, if
any show symptoms of disease shall be set apart and slaughtered separately for a deeper inspection.
Facilities, such as plants have to be constructed and clean for the zero probabilities of hazards in

HACCP and the Poultry Industry Essay
James Gillespie reports that food poisoning due to four major bacterial pathogens–Salmonella,
Campylobacter, E. coli O157:H7, and Listeria monocytogenes–results in 4,000 deaths and five
million illnesses each year in the United States (26). Out of all foodborne illness cases in the U.S.,
66% are caused by bacteria, 25% by chemicals, 5% by viruses, and 4% by parasites (25). It is
evident that food contamination poses a serious threat to consumers. It is for this reason that the
Hazard Analysis and Critical Control Point (HACCP) system was developed and is being
implemented in every country (Sandrou and Arvannitoyanis 266). This system provides a scientific
approach to combating food contamination, has a broad range of applications, and is ... Show more
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The basic belief with HACCP is that if plants properly monitor and maintain factors such as
sanitation and the slaughter process then food products leaving the plant won't be contaminated by
disease–producing pathogens (Gillespie 27). In other words, HACCP provides a switch from
reactive measures to preventative measures because it is easier to consistently monitor a process
than to deal with the widespread effects of a Salmonella outbreak, which might entail a large recall
of poultry meat along with the loss of consumer trust in the product. Gillespie claims that this
system puts the responsibility for food safety on the shoulders of the slaughter plants, yet it also
gives them flexibility as to how they design and implement their individual programs (27).
Each business can personalize the program to meet the needs of their individual plant, but they must
follow the seven core principles of HACCP. These principles include: conducting a hazard analysis
to identify potential hazards and implementing preventative measures to control them, identifying
Critical Control Points (CCPs) which are areas within the entire production chain where measures of
control can be carried out to prevent or greatly decrease the food's exposure to contamination,
establishing critical limits which are

Hazards Of Industrial Kitchens Vs. Street Food Vendors
hazards pertaining to industrial kitchens compared to street food vendors.
The study conducts research on the significance of food safety checks and hazard control in
industrial restaurants compared to the lack of food safety in the street food market. The issue of food
safety is of global importance due to the increasing number of food borne illnesses, that are proved
to damage one's health or can also be fatal. Established hotels with industrial restaurants and
professional restaurants, usually have a food safety certificate to show that they are approved by the
ISO and HAACP standards. On the other hand, this project focuses on the adverse side pertaining to
the street food market. These independent and self–sufficient vendors usually do not have any
license or government permit, which means that they are not obliged by any food safety rule. Many
studies have been conducted on the ill effects of street food by looking at the cases of the consumers
that have fallen sick due to the stale or contaminated ingredients in their food.
1.1) Rationale for Topic
This topic selected is in relation to the hospitality industry, highlighting the safety standards of a
kitchen that every hotel company needs to maintain to be fit to run according to the International
Organization for Standardisation (ISO). It is contrasted to the lower health standards to that of street
food stalls, emphasising on the need for hygiene in a kitchen. I personally feel that the research on
this project

Food Safety: Cube-Sized Foods for Space Flights Essay
HACCP is a management system in which food safety is addressed through the analysis and control
of biological, chemical, and physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished product (FDA, 2014). In
1959, Pillsbury Company joined NASA as contractor and began working on cube–sized foods for
space flights (Sperber, 2009). There were problems producing foods that would not deteriorate in
space and provide the necessary nutrition for the astronauts. Food safety was very important to Dr.
Lachance, NASA's microbiologist who implemented the microbial requirements that included the
limits of pathogens on all the food that were bound to go into space (Sperber, ... Show more content
on Helpwriting.net ...
The considerations that should be taking into account are that the team should be well rounded and
have skills along with expertise in a wide spectrum of disciplines related to the products mentioned
in the HACCP system such as engineering, sanitation, production, and quality assurance (UNL
Food, 2013). Records also must be maintained to see that HACCP team has demonstrated that they
have the required knowledge and experience to develop this food safety system. One person should
be assigned as being the HACCP team leader, who works with the team and has the overall
responsibility, organization, and management of the program (MSU, 2012). Step two of the
preliminary steps is describing the foods and their distribution in full detail. This can include a
description of the process and how the products are produced along with prepared (UNL Food,
2013). When describing the product, one must first define all raw materials, ingredients, and the
product–contact materials that are coming in along with the qualities of the end products. This will
help focusing in on potential hazards that could occur in the product (UNL, 2013). The areas that
should be mentioned are the name/description, type of packaging, length of shelf life at the specific
holding temperature, biological/chemical/physical characteristics, and methods of distribution
amongst

The Importance Of Food Safety In Human Health
Food safety and nutritional quality play a fundamental role in human health. Food safety and
threaten public health as well as food businesses can be affected by different chemical, biological,
and physical hazards, so ensuring food safety is thus the most critical aspect of a food operation and
is the backbone of consumer trust. Therefore, food should not be regarded as a simple commodity.
There are many technical know–how and adequate scientific, technological means, and managerial
experience nowadays to ensure the safety of food products. The key is in their possible application
are setting a safety–minded organizational culture, management commitment (ie, the management
walking the talk), a fair and professional management of staff, and management of change in an ever
more complex and develop environment are the biggest challenge of today's food operations.
However, over and above expertise in food safety, the leading and the most fundamental determinant
of food safety is genuine management commitment. To ensure this there a need for the regulatory
authorities to make the top management of food companies accountable for observing their policies
and also to investigate failures up to the level of management.
Fisheries and aquaculture remain important sources of food, nutrition, income and livelihoods for
hundreds of millions of people around the world. World per capita fish supply reached a new record
high of 20 kg in 2014, thanks to vigorous growth in aquaculture, which

Advanced Food Hygiene
LEVEL 4 AWARD IN MANAGING FOOD SAFETY IN CATERING.
Assignment A– Food safety management procedures (Compulsory)
Candidate:.
I am currently working in a busy hotel at the heart of a busy up market area. As part of my role I am
responsible for the management and auditing of the kitchen, we have 6 permanent staff and 4
temporary who are seasonal workers. It is as part of these responsibilities that i have to ensure that
all food safety management procedures are followed and when needed, up dated.
This assignment is in three parts and is broken down to the following areas:
The first describes the how procedures ensure effective compliance with currant legislation and
codes of practice within our business.
The second explains ... Show more content on Helpwriting.net ...
We started by carrying out our own internal audit of procedures but as this progressed we soon
realised that an external audit of our policies and procedures may better serve our purpose. It also
helped highlight the inadequacies of all staff and not just those in management roles. The results, we
hoped would give us a platform on which to build our HACCP procedures. It is also important to
understand the definitions of Monitoring and Verification.
Monitoring. The planned observations and measurements of controls in order to confirm that the
process is under control and that critical limits are not exceeded. Monitoring methods can include
the monitoring of time/temperature, physical dimensions, organoleptic assessments (smell, touch,
appearance, taste) visual inspections and checking of records are essential in order to:
Confirm that expected standards/controls are achieved.
Identify problems, for example sources of contamination.
To minimize complaints.
Assist in the development of a food safety culture.

Encourage commitment and improve motivation of staff.
Verification. The application of methods, procedures and tests in addition to the monitoring, to
determine compliance with the HACCP plan, (including prerequisite programmes.)Part of
verification is validation, obtaining evidence that elements of the HACCP plan are effective, for
example what evidence has been obtained to prove a satisfactory temperature for

My School Work
Title: One Care and One Education Routine in an ECCE Setting
Contents Page
Rational
Consultation with supervisor
Planning
Implementation
Principles of good practice guidelines
Evaluation
Reflection on my personal learning
Rational
For this assignment I plan to implement one care and one education routine in an ECCE setting. I
will evaluate and reference relevant legislation, policies and procedures.
I will give a description of the routines that should demonstrate an understanding and value for
equality and diversity.
Planning of the Care Routine
Consultation with a supervisor
I asked my supervisor in the crèche if it was okay for me to help ... Show more content on
Helpwriting.net ...
I also had to be very careful about the food, making sure it was heated enough but not too hot so as
not to burn the baby's mouth. I used a food thermometer to check the temperature of the food. Using
a thermometer is the only way to know the temperature of food. Anyone working with food needs to
know how to use a thermometer. I had to take temperatures in the thickest part of the food. When
taking temperatures of a large amount of food be sure to take the temperature in two or more
locations. This way you will know that the food is heated to the right temperature throughout.
Personal Learning from the Care Routine
I learnt a lot from doing this care routine. I learnt all about the child care regulations and I am more

aware of what is involved in them. I learnt how important it is to keep everything sterilised and
clean. I learnt that feeding the baby can incorporate play to make it easier. I found out how winding
a baby is a vital process after feeding. If the baby wasn't winded after feeding he would be very
uncomfortable and not happy until his wind came up.
References
Education & Care in the early years 4th edition by Josephine Donohoe & Frances Gaynor.
Planning of the Education Routine
Consultation with a supervisor
Before I could start my assignment I had to get permission of my supervisor in the Montessori and
she said I had her permission.
The education routine I am going to do will

APHC Unapproved Sources Case Study
You are correct we do not send APHC unapproved sources from any food facilities in the Middle
East. Those unapproved sources stay in house, if the facility is in a country that we can travel to
conduct an audit we will send the responsible agency(DLA, DeCA, AAFES etc.) the information to
request an audit. However, if the approved source is in a country(Iran) that we know we are not
allowed to go and conduct an audit the agency will be notified that an unapproved source was found.
The only time APHC will get notified of an unapproved source is if the unapproved source is a
product from the US or if the product could possibly be in the Military subsistence system from
countries such as the Germany, Italy etc. If the country does not export

HACCP Shortbread
Assessment Record Form and Marking Grid
FdSc Culinary Arts Management
Student Name or WKC Number
Assessment No:
Module Level:
Module Tutor:
Lucianne Fraga
1 of 2
5
Rachel Edwards
Module:
Assessment Method:
Weighting:
Date of submission:
Food Production and Safety
Task 1a Food Chart
Task 1b. HACCP
Task 2. Essay (2500 words)
50%
Please see AR1 on Moodle
Length:
2500
Learning outcomes assessed:
2. Understand how food products are made from farm to fork by following the food chain
3. Understand the principals of HACCP and how to apply them effectively
Skills Mapped:
As listed in the course handbook.
Feedback
Assessment Criteria
Weight
%
Actual
%
Strengths

Areas of Improvement
Task 1a Food Chart
Draw a food chart to illustrate ... Show more content on Helpwriting.net ...
In case the material/CoA received is not compliant for either lack of analysis agreed or results
outside specification, material is not released for production but instead could be returned to
supplier.
Step 3– Quality control point 3.
Step 3 is only relevant for materials that require storage and transportation under controlled
temperature. In the case of this exercise, only butter is subject to this quality control. As storage
requires temperature below 4 degrees Celsius, a dedicated storage is required. To ensure that
temperature is always below limit, a log needs to be kept and for quality reasons, all records must
indicate compliance. (Note that a defined frequency needs to also be agreed). If records indicate
measurement is above the maximum limit, adjustment needs to take place to guarantee temperature
is returned to optimum level. Note that in this exercise, storage is not capable to reach freezing
temperatures. If it was the case, lower limit would also be required to be added in the HACCP
document in order to guarantee that freezing temperatures are not reached.
Step 4– Quality control point 4.
Flour is sieved to ensure that any physical hazards bigger that 2mm are removed and discarded

Food In Columbia, Missouri: Case Study
In order to distribute food in Columbia, Missouri, a temporary operating permit is required. The
following is a guideline chart issued by the city for those seeking to obtain a permit:
The application process can be found on http://www.como.gov/health/environmental–health/food–
service–establishments/food–service–establishment–operating–permit–application/. Aside from the
proper permits, compliance with Missouri law is a requirement for food distribution. The state of
Missouri has specific regulations for food that is to be prepared and distributed. Any food that is to
be distributed must be acquired from producers that act in accordance with the law. Packaged food
should have all legal labels specified on the package. As the food is being stored or prepared, raw
meats should be separated from other foods in order to prevent cross contamination. Different raw
animal meats, as well as the utensils used to prepare them, should also be kept separate to continue
to prevent cross contamination (Missouri Food Code for the Food Establishments of the State of
Missouri, 2013). ... Show more content on Helpwriting.net ...
Food employees may not touch food that is ready for consumption with their bare hands; rather,
some sort of utensil or dispensing equipment must be used (Missouri Food Code for the Food
Establishments of the State of Missouri, 2013).
University of Missouri Size and Demographics Approximately 33,266 students attend classes at the
University of Missouri. Most of the students enrolled come from the state of Missouri, while about
27% of the student body comes from outside of the state. The following is a list of notable
demographics among students, as well as their original place of residence (Mizzou, 2017)
(University of Missouri, 2017).
Student Residence: Students:

A Brief Note On The Legislative Requirements : Sources Of...
1.1 The legislative requirements – e.g. Source of water, HACCP or Risk–Based Preventive Controls
during the bottling process
If the manufacturer produces juice, they can follow Good Agriculture Practices (GAP) and Good
Handling Practices (GHP) voluntary that have additional requirements more stringent than those out
outlined in FSMA or 21 CFR Part 120 (juice HACCP) as long as they also clearly comply with
provisions of the new law. GAP and GHP audit focus on verifying the fruits are produced, packed,
handled and stored safe manner to ensure minimize the possible microbial food safety hazard. Under
FSMA proposed rule for produce safety, the farmers are required to monitor the agriculture water for
microbiological safety. GAP and Good ... Show more content on Helpwriting.net ...
Under proposed rules, an importer is required to perform risk–based foreign supplier verification on
the following aspects: 1) Food produced in compliance with Section 418 and 419 of Food, Drug and
Cosmetic Act (FD&C Act), 2) not adulterated ( sec 402 FD&C act), 3) should not be misbranded
and comply with food allergen labeling requirements ( sec 403 FD&C act) ("FD&C Act Chapter IV:
Food" 2015)
The importers of foods are required to verify that their foreign suppliers are complying with Hazard
Analysis and Risk–Based Preventive Controls (HARPC). The intended goal of this program is to
ensure the imported foods are being produced according to the U.S. standard with the objective of
protecting U.S. customers from food safety risks. However, the FSVP adds additional cost to the
product as well has some barriers which may not effective for achieving the expected goal.
Drinking water is used for beverage production. Water is an essential component of the products.
The US EPA sets standards for approximately 90 contaminants and indicators in drinking water (US
EPA 2015). Monitoring of the water quality parameters and avoid any food safety risk that might
come in with water used as an ingredient, used in contact with food contact surfaces, or as ice is
required for beverage manufacturing.
1.2 Standard (technical

Trucking Compliance Rules Essay
Trucking companies that transport frozen foods, meats and perishable items such as fresh produce
must be diligent in their efforts to ensure the products are handled safely at all times. This helps to
prevent issues such as spoilage, cross–contamination and damage to the products. The rules are set
by the Food and Drug Administration (FDA) under the Food Safety Modernization Act (FSMA).
These are in addition to standard trucking compliance rules such as hours of service, general safety
rules and training and licensing.
Who The Rule Covers
The food safety rules apply to just about everyone who handles, or transports food items for
distribution within the United States as well as those who import food products for U.S.
consumption. This includes American shippers, receivers, dock workers and carriers as well as those
from Canada and Mexico. Furthermore, companies that engage in exports of food are covered by the
rule until the products ... Show more content on Helpwriting.net ...
This allows companies to make the necessary changes to their operations. In this case, it is two years
after the publication of the final rule. This, however, only pertains to small businesses that employ
less than 500 people, and motor carriers with less than $27.5 million in revenue annually. All other
businesses that are not otherwise excluded will have one year to comply. The entire perishable food
supply industry must be completely compliant not later than April of 2018.
If your trucking company is involved with shipping perishable foods for consumption within the
United States, it's vitally important that you take steps to be fully compliant by the deadlines.
Contact us if you have any questions or concerns about this compliance issue, or anything else. We
are an experienced compliance company and our knowledgeable staff is fully aware of the changes
taking place and the best steps to ensure

Persuasive Essay On Leftover Food
It's buffet night at a local restaurant and crowds of people run in to get a never–ending supply of
food. Customers line up next to one another and pile as much food as they can on their plate. After
several rounds of food, customers pay their bills and head off to a new destination. Once the buffet
is over, the restaurant cleans up the remainder of the mess and throw away the leftovers. From there,
it's off to a landfill and starts the process of decomposing. Unfortunately, this happens everyday
throughout the United States. Thousands upon thousands of pounds of leftover food is thrown away
and left to waste. Meanwhile, millions of Americans rely on the government to provide food stamps,
and are unable to reach the monstrous amounts of leftover food.
In 2010, the USDA estimated that 133 billion pounds of food was wasted in the United States.
Altogether, it's estimated to be worth over 161 billion dollars (Revel). A majority of the food left to
waste could be used in many positive ways. Rather than letting all of the food rot, it could be used to
feed hungry Americans. If excess food was consumed, it could feed starving Americans, eliminate
food waste, and the need for food stamps. Each year, the government spends around 73 billion
dollars for over 43 million Americans on food stamps (SNAP). While this money only constitutes
for less than one–percent of the United States's budget, the money could be used in other areas of
the budget. Instead of paying for food stamps the

Effect Of Food Safety Management Essay
Introduction Food safety has arising international concern, not only for its continuing significance to
public health, but also because of its impact on international trade (Burros, 1997). Motarjemi and
Mortimore (2005) affirmed that ensuring food safety in now day 's complicated world is a difficult
task and is possible only with a essential effort of all sectors implying government, consumer
organizations and industry (Motarjemi, 2000). Which the sharing of food sector experts developed
ISO 22000 incorporates the principles of HACCP, and respond to the needs of key levels which
various international food retailer syndicates develop in a single document (Frost, 2005). The
prerequisite programmes are the major discrimination between ISO 22000 and HACCP. The system
more flexible as a smaller number of CCPs introduced was made by the incorporation of
prerequisite programmes in the ISO22000
Research aim This study aims to illustrate the effect of food safety management through food safety
programs like HACCP and ISO 22000 on critical control points in hotel industry.
Research questions
1) What are the critical control points in the hospitality industry?
2) What do you mean food safety management?
3) What is the difference between HACCP and ISO 22000?
4) Is HACCP or ISO 22000 best in dealing with the critical control points?
Literature Review
Since history was first recorded unsafe food has been a human health problem and many food safety
problems

Risk Management Pl An Event That Has A Positive And...
8. Risk Management Plan
8.1. Purpose
A project risk is an event that has a positive and negative impact on project objectives. A Project risk
management plan is critical in identifying, monitoring and reporting risks. This Risk Management
Plan defines how risks associated with this ten story–building project will be identify, analyze, and
manage. It presents the outlines for risk activities how to perform, record and control or manage
throughout the project lifecycle.
8.2. Process
The project manager work with the owner of this project and the project team in order to actively
identified, analyzed and managed throughout the construction process. The project manager will
identify risks as soon as possible to minimize their impact on the project. Risk Identification, Risk
Analysis and risk response are the steps that are the project manger must use to accomplish the risk
management process with out or minimum impact on this construction project.
8.3. Risk Identification
Risk identification process will include and conduct within the project team, evaluation
environmental factors, project scope and culture of the organization. Detail review and attention will
be provide to the constraints, work break down structures, project documents, cost estimates and
other this project related documents. A Risk Management recording document will be developed and
electronically stored in the organization database.
8.4. Risk Analysis
There are two types of risk analysis

Aramark Analysis
Evaluation of the Strategic Position of:
ARAMARK CORPORATION
Matriculation Numbers:
1216049 – 1216050 – 1216079 – 1216123 – 1216127
Robert Gordon University – Business Hotel Management School
BA Hotel and Hospitality Management
BS 3190 Strategic Planning and Change Management in the Hotel & Hospitality Industry
Module Coordinator: Mrs. Elda Eicher
Submission: 30 November 2012
Word Count: 7215
ARAMARK Corporation
INTRODUCTION
1. General Information
ARAMARK, an outstanding leader in professional services, provides award–winning food services
and facilities management to ... Show more content on Helpwriting.net ...
➢ 1980: Acquired "National Child Care Centers" and started entering child care arena. This product
life cycle ended in 2003 when they sold this division to concentrate on the core business. ➢ 1995–
1999: Developed their facilities and career apparel business and by 1999 business was up by 6.7
billion. ➢ 2001: Was the most significant acquisition (Service Master Management Services) and
this allowed to expand facility service capabilities enormously. ➢ 2006: investors including CEO
acquired all outstanding shares and took the company private. ▪ (Aramark 2012) ➢ 2006: Acquired
Seamless Web an internet company that allows users to order online from local restaurants (Food

Management 2006). ➢ 2011: Bought Van Houtte USA from Green Mountain Coffee (Coffee
Business) (Business Wire 2011). ➢ Recently: Shift to healthier food products, less salt, gluten free
etc. This shift is only at the beginning phase.
4. The Cultural Web
Organizational Structure of Headquarters, United States a) The President of ARAMARK. In charge
of Mexico and North American regions' Facility Service, Logistic Service and Remote Workplace
Service. Furthermore, he/she is also responsible for business operational procedures, customer
satisfaction and

Family Lifestyle is an Important Determinant of Family Health
Family lifestyle refers to the way that families live and their attitude, knowledge, and habits.
Moreover, family lifestyle is an important determinant of family health. There are several aspects of
lifestyle that affects health such as smoking, home safety and food safety. I visited Mr. Doed Mrs.
Mary in order to understand the lifestyle better. They have three children, one boy and two girls. In
this report, I will describe the family's knowledge, attitude and practice in terms of smoking, home
safety and food safety.
Smoking is one of the dangerous habits that people perform in their lives. This habit affects the
health and causes several diseases, such as lung cancer, cardiovascular disease, and pulmonary
disease (Institute of ... Show more content on Helpwriting.net ...
I would advise the father to read more about the risk factors of smoking and the effects of smoking
on secondhand smokers. Also, I would advise the mother to not change her opinion and help her
husband to quit.
In order to evaluate the family in term of home safety, I took some notes about the outside
environment of the home. They have a large yard, and there are playground equipment and a garden.
Also, they have two stairs outside the home. There is no swimming pool. The surface under the
playground is grass which is non–protective and unsafe for children (Mott, A., James, R., &
Dunstan, F, 2002).
Inside the home, the stair is designed to fit with safety to prevent them from injuries. All the steps of
a stair are the same height and surface is non–slippery. The railings have vertical bars that a child
could not climb on. In the upper level, the windows are so high that a child cannot climb and
through. In addition, the children cannot reach windows. There is no furniture near the window.
Regarding the use of baby walkers, the family had issues before. They have two children at home
who have been injured because of baby walker use. One of them is a boy, and the other one is a girl.
The boy tripped over a flat surface and broke one of his teeth when he was at the age of one year.
And the girl hit a hard object and fractured her left hand. The cause of baby walker injury could be a
shortage

Leadership And Organizational Development. •During Q2 A
Leadership and Organizational Development
During Q2 a number of initiatives were undertaken for the development of executive and director
level employees within the organization. Jon Benfer (Arbinger) initiated executive coaching for Don
Ritter. David Kirby attended AMA's Developing Executive Leadership course on April 24–26, 2017
in Dallas, TX. A CheckPoint 360˚ assessment was initiated for Mark Mulholland. Respondent
groups were identified for CheckPoint 360˚ assessments for members of the executive team.
Presentation Skills training was conducted by the Civiello Communications Group for David Kirby,
Skip Powers, Oleg Kovalev, and Stephen Hand on April 10th. The next Presentation Skills training
session will be conducted on July ... Show more content on Helpwriting.net ...
This initiative resulted in the development of twenty–six (26) employees during the period.
During Q2, two (2) sessions of the 7 Habits for Managers course were facilitated. Fourteen (14)
employees completed development in this area which included ten (10) participants of Mountaire
University.
Three (3) sessions of the Foundations of Leadership course were delivered for hourly high–
potentials in the Delmarva, North Carolina, and Delaware complexes during Q2. This training
provided thirty–five (35) employees with an introduction to Arbinger, Situational Leadership II,
Safety Leadership, and Communication Skills.
A pilot program was facilitated for the for line leaders of the Lumber Bridge processing facility.
Coordinated by David Vargas, Jr., this program provided instruction one (1) hour of instruction per
week for six (6) for participants on both day and night shift. Modules included: Communication,
Coaching, Being a Professional in the Workplace, Foreign Material, Customer Service / Quality, and
A Leader's Perspective. Eighteen (18) employees were developed through this initiative.
Mountaire continues to add and update course content into the Alchemy SISTEM for the execution
of consistent and controlled training programs across the organization. Courses added to or revised
in the Alchemy SISTEM include: Food Defense – CRE, Food Defense – ENG, Food Defense –
SPN, NC

Essay on Unit 32 M1
Introduction
In this assignment, I shall be explaining how health, safety and hygiene legislation has impacted on
selected two food retailers. I have selected Jimmy's and Tesco.
Jimmy's
Jimmy's World Grill & Bar is a chain of buffet restaurants in the United Kingdom. In 2012 it
launched its flagship restaurant in The O2, London. The first Jimmy's World Grill & Bar opened in
2003 and the chain now operates restaurants including Luton, Derby, Bath, Peterborough, Watford,
and Wimbledon. Each restaurant offers cuisines from multiple international countries including
Italy; China; India; Mexico; the US and the United Kingdom. The restaurants all offer "live cooking
stations" where food is cooked to order in front of the customer.
Tesco ... Show more content on Helpwriting.net ...
For example, fire exit alarms are installed inside the building. Fire aid is the initial care given to a
sick or injured person until full medical treatment can be accessed. It is mostly performed by a non–
expert or sometime by an expert in case of an emergency.
It has an impact on Tesco as they might need first aid anytime to their workers and every staff must
report it to manager if any accident occurs and treatment is necessary. It is important for Tesco to
record details of any accident or injury in the book kept in the workplace and they also should report
from any witness.
Jimmy's trains their employees for first aid certificate so that they can be available in their shifts to
aid anyone who gets injured. Jimmy's kitchen staffs are more likely to be injured by knifes /fire etc.,
so they make sure they have first aids stored in a safe place as well as fire extinguisher. Jimmy's
makes sure that they trained their staff and also ensure the checklist of daily presence of first aider is
always signed in the beginning of the shift.
Diseases and Dangerous Occurrences Regulations 1995
Diseases and Dangerous Occurrences Regulations 1995 is a law which puts duties on employers, the
self–employed and people in control of work premises to report certain serious workplace accident,
occupational diseases and specified dangerous occurrences. These reports enable the

Management Structure Of Synthite
A. SYNTHITE PROFILE
Synthite Industries Ltd (Synthite) is an Indian oleoresin extraction firm, supplying ingredients to the
major food, fragrance and flavor houses. The company is based in Kochi. In 2008, it had 30% of the
world's market share, which had risen to 60% by 2013. The company was established in 1972 and
was founded by C.V. Jacob. It sells products in Asia and North America and is planning on
expanding business to the Middle East and North Africa. The company only began selling directly to
consumers in its native India in 2014. Some of its major clients include Nestle, Bacardi and Pepsi.
The company produces oleoresin spices, essential oils, food colors, and sprayed products. It also has
products that are organic and fair–trade. The company also has investments in realty and hospitality.
Synthite has six plants throughout ... Show more content on Helpwriting.net ...
They form the basis of the behavior of its members. Synthite, always strive to find the perfect
balance between individual and organizational values. As an organization, Synthite has always
insisted on a strong sense of business ethics and moral values. synthite believe in motivating and
encouraging, instead of conditioning or enforcing. And it is this value–system that defines the way
the organization function
Performance synthite constantly looks to improve the performance and to have a better quality life,
by improving the quality of food. We are replacing synthetic additives, colours and flavourings with
natural alternatives. This ensures better health for our consumers and a better world to live in.
Fairness
Synthite, have always given due credit to the value of fairness. It have always expected and offered
this quality in all our business transactions. Synthite has been consistent and principled in every
relationship. Be it with their clients, their employees, or their stakeholders.

Throughout the 19th century, industrialization was a...
Throughout the 19th century, industrialization was a turning point in the United States that led to
huge changes in society, economics and politics. The incoming growth of factories had positives and
negatives effects. Two specific changes were the new government regulations and the increasing
immigration. These changes were extremely important because they settled the bases of the country.
Industrialization provided many benefits for the nation but however, it also created serious problems
that required action by the government. Most of the factories owners treated their employees
unfairly and unequal. They made them work large amount of hours for underpaid wages. Most of
the people even children, worked 16 hours for 25 ... Show more content on Helpwriting.net ...
Upton Sinclair wrote the jungle, a book that talks about all the irregularities based on health
violations and unsanitary practices in the American meatpacking industry. His description of spoiled
and contaminated meat led to new federal food safety laws. To protect consumers and prevent them
from buying poison and dangerous food the federal government created the FDA and passed the
meat inspection act. The FDA is an agency that makes sure that food achieve specific sanitary
requirements before to get into the market and prevent costumers from purchasing spoiled food that
could affect in their health. In order to protect children's rights the government passed laws that
forbid children to work in factories and required them to attend school. Due to strikes and several
complains the government passed rules that forced factories owners to improve their employees
working conditions, increase their wages and decreases the working hours. This was a very positive
effect in the American society. Another effect that industrial revolution had on the country is that
contributed to the growth of immigration during the 19th century. America is known as the "melting
pot" because people from different ethnic backgrounds live all together in harmony forming a
common culture. Many people moved

Problems Associated With Buying A Franchisee Of Mcdonalds
Every business involves risks and problems, however most of the problems can be resolved by
investigating the root cause of the problems and fixing it. I have been searching about the problems
associated with buying a franchisee of McDonalds, and the main problem is arranging the capital to
support my business plan. I have researched few private and government loan providers. According
to franchise directory, McDonalds provide four different types of franchises in India such as
traditional restaurant, satellite locations, STO and STR locations and BFL franchise. Traditional
restaurant franchisers are eligible to locate in freestanding building and food courts. Satellite
location franchisers can open McDonalds in airports, universities ... Show more content on
Helpwriting.net ...
I know that arranging the capital will be big issue, however I have already started searching for
options that will be available to me in my home country as mentioned above.
Service is the key element of McDonald's operation. According to Shilpa Kannan (2014), every
employee working at McDonalds strived in providing 100% customer satisfaction for every
customer in every visit. This included friendly service, along with accuracy of an order taking and
anticipants of customer's demand. Therefore, training is the key to success of McDonalds' in India. I
am also concerned about the training of the new employees, for employees should be properly
trained to run an effective business. According to the McDonald's Indian website, McDonalds'
corporation have a training consultant who trains and monitors newly hired employees at cost of
franchisees in India. Additionally, optional courses for training are offered to franchisees and
employees for an additional fee. Following are the cost and expenses associated with buying and
operating a franchise of McDonald's in India for the term of agreement of 20 years mentioned in the
franchise directory:–
Figure 1
Initial Franchise Fee $45,000
Royalty Fee 12.5%+
Advertising Fee Depends on marketing strategies that will be used.
Real Estate and Building – 3 months' rent Base Rent:$450
Signs, Seating, Equipment, and Décor $698,900
Opening Inventory $17,000
Miscellaneous Opening Expenses $51,358
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