Kitchen waste is defined as leftover organic matter from restaurants, hotels, and households. The document provides tips for properly managing kitchen waste, such as practicing stock rotation, avoiding overbuying, donating leftovers to charities, and labeling and storing food correctly. It also lists some negative impacts of poor waste management, such as the loss of biodiversity and wastage of fertile land. Food nutritive value depends on essential nutrient ratios, and healthy food practices include using minimal cooking methods and avoiding overprocessed foods.
This document discusses the importance of kitchen hygiene for maintaining good health and preventing foodborne illnesses. It outlines objectives of kitchen hygiene such as raising health standards and protecting food. Key areas of focus for cleaning include clothes, counters, appliances, and food storage. The "four C's" of kitchen hygiene are outlined as contamination, cooking, chilling, and cleaning. Important hygiene tips include washing hands, produce, and cleaning surfaces regularly. Proper food storage and safe food preparation practices are also emphasized.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
10 Important Kitchen Hygiene Tips You Can Follow!Hasnat Zaman
These are my 10 Important Kitchen Hygiene Tips for people to follow. You can maintain a hygienic kitchen and healthy kitchen environment with these tips.
For tips like these and pressure cooker reviews, visit http://canningpressurecooker.net
Basic Food Handling Training Power Point Presentationbadalkumar
This document provides an overview of basic food handling and safety training. It discusses foodborne illness and contamination, important food safety terms like hygiene and sanitation, the three types of bacteria, temperature dangers zones for bacterial growth, sources of contamination, and methods for preventing contamination and food poisoning such as proper food storage, cleaning, pest control, and food preservation techniques. It also outlines premises and equipment requirements and cleaning procedures to ensure food safety.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
This document discusses food storage, including the purposes and benefits of food storage as well as factors to consider for proper food storage. Some key points:
Food storage allows food to be eaten after harvest and prevents wastage by checking contamination. Stored food can be used during off-seasons or emergencies. Proper storage temperature between 10-20°C and low humidity 15% or less are important to prevent spoilage. Different foods like grains, vegetables and spices can be stored using ambient, refrigerated or cold storage methods depending on their characteristics and storage needs. Time and temperature abuse should be avoided to prevent food safety issues.
This document discusses the importance of kitchen hygiene for maintaining good health and preventing foodborne illnesses. It outlines objectives of kitchen hygiene such as raising health standards and protecting food. Key areas of focus for cleaning include clothes, counters, appliances, and food storage. The "four C's" of kitchen hygiene are outlined as contamination, cooking, chilling, and cleaning. Important hygiene tips include washing hands, produce, and cleaning surfaces regularly. Proper food storage and safe food preparation practices are also emphasized.
Hygiene & Sanitation Presentation for Hotel & Restaurants by RaviHM Rav
Hi Friends,
Trust you all are well,
This presentation for all Hospitality Industry Professionals/Students
Please Keep sharing this to all who need it and comment for me for more presentations.
Please Keep Posting your comments. Many More to come soon
for download please mail me at rasrgm@gmail.com
The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP). It discusses the objectives of ensuring food safety in manufacturing and service industries. Key aspects covered include food contamination risks from personnel like improper hygiene, importance of cleaning and separation of raw and cooked foods. The document also outlines food labeling, additives, and hazards from microbes, chemicals and physical contaminants.
10 Important Kitchen Hygiene Tips You Can Follow!Hasnat Zaman
These are my 10 Important Kitchen Hygiene Tips for people to follow. You can maintain a hygienic kitchen and healthy kitchen environment with these tips.
For tips like these and pressure cooker reviews, visit http://canningpressurecooker.net
Basic Food Handling Training Power Point Presentationbadalkumar
This document provides an overview of basic food handling and safety training. It discusses foodborne illness and contamination, important food safety terms like hygiene and sanitation, the three types of bacteria, temperature dangers zones for bacterial growth, sources of contamination, and methods for preventing contamination and food poisoning such as proper food storage, cleaning, pest control, and food preservation techniques. It also outlines premises and equipment requirements and cleaning procedures to ensure food safety.
This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
This document discusses food storage, including the purposes and benefits of food storage as well as factors to consider for proper food storage. Some key points:
Food storage allows food to be eaten after harvest and prevents wastage by checking contamination. Stored food can be used during off-seasons or emergencies. Proper storage temperature between 10-20°C and low humidity 15% or less are important to prevent spoilage. Different foods like grains, vegetables and spices can be stored using ambient, refrigerated or cold storage methods depending on their characteristics and storage needs. Time and temperature abuse should be avoided to prevent food safety issues.
This document defines what a pest is and discusses reasons for pest control. It describes pest management systems and their goals of prevention, suppression, and eradication. Various types of pests are outlined including insects, arthropods, microbes, weeds, mollusks and their examples. Control methods like hygiene, traps, pesticides and fumigation are explained. Effects of infestation and some common pests like cockroaches, rats, moths, termites and their management are highlighted.
This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
The key considerations for designing a commercial kitchen are the service requirements, available space, and budget. A good design follows the workflow of delivery, storage, preparation, cooking, holding, serving, washing up, and waste disposal. It is important to assess risks, ensure proper equipment and space for each area, and consider environmental factors like ventilation and energy efficiency.
This document discusses different types of food storage options for self storage. Dry storage is for foods that have a long shelf life at room temperature, such as flour, rice, and canned goods. Cold storage is for foods that must be refrigerated below 5 degrees Celsius, like dairy products. Frozen storage is used to keep foods frozen solid at -15 degrees Celsius or colder, such as meats and frozen vegetables. Proper food storage helps keep foods fresh and prevents bacteria and pests from contaminating items.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
1) General guidelines for food storage including cleaning items before storage, using or processing food as soon as possible, checking previously frozen items, and restricting access to food storage areas.
2) The FIFO (first in, first out) method for ensuring proper food rotation and identifying package dates.
3) Examples of inadequate storage conditions like improper inspection and maintenance of storage areas that can lead to pest contamination.
The document discusses food hygiene and safety. It describes the role of Environmental Health Officers in ensuring food safety through inspection of food premises, enforcement of food law, and ability to shut down or prosecute businesses for violations. It provides examples of restaurants fined for various food hygiene violations found during inspections such as presence of pests, poor cleaning and cooling practices, and risk of cross-contamination.
What is physical contamination in food and how to prevent itIftekhar Ahmed
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
This presentation from the FAO discusses personal hygiene in food production. It outlines that food handlers can contaminate food through direct and indirect contact with microorganisms from their bodies. Proper handwashing, protective clothing, illness policies, and clean facilities are important to prevent contamination. Personal hygiene is a management responsibility that requires training workers and monitoring compliance with hygiene protocols.
The presentation discusses food waste management. It defines food waste and outlines sources of food loss throughout the supply chain, from farms to consumers. Data shows that 44% of US food waste comes from residential sources while quick service restaurants contribute 13%. India wastes up to 40% of its food production worth Rs. 50,000 crore annually. The presentation recommends investments to improve infrastructure and food handling practices to prevent waste and notes the advantages of managing food waste through composting.
This document provides training materials for new employees, including guidelines on food safety, personal hygiene, uniform standards, food handling procedures, cleaning responsibilities, and temperature requirements. Key points covered include the importance of frequent hand washing, avoiding cross-contamination, properly storing and rotating food items, and maintaining correct refrigerator/freezer temperatures. The goal is to prevent the spread of bacteria and ensure a safe environment for customers.
This document provides information about pickle making in India, including key ingredients like salt and oil that play an important role. It also lists some tips for making pickles, such as using fresh seasonal vegetables and sterilized jars. Recipes for mango pickle and lemon pickle are included. The health benefits of pickles are discussed, such as their antioxidant and probiotic properties that can help with digestion and control of diabetes. Pickles also offer liver and ulcer protection.
The training slide outlines food safety culture 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.
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.
This document provides information on réchauffé, which refers to reheating leftover food. It discusses best practices for storing and handling leftovers safely, including cooling, refrigerating, and reheating foods to the proper temperatures. When reheating leftovers, it is important to consider factors like moisture preservation, taste, accompaniments, and garnishing to improve quality and appearance. Réchauffé can help reduce food waste and save on costs while providing opportunities for chefs to create new dishes from leftovers.
Food waste is a significant global issue, with up to 1/3 of all food produced wasted. In India, around 67 million tonnes of food is wasted annually, valued at around 92,000 crores. Major causes of food waste include lack of infrastructure for storage and processing in developing countries and appearance-based consumer standards in developed countries. Addressing food waste could help feed millions of undernourished people worldwide and provide significant economic and environmental benefits. New technologies and initiatives are working to reduce waste and recover food at all stages of the supply chain.
The document provides safety tips for preventing common kitchen injuries and accidents. It discusses how most kitchen accidents can be avoided through thought, planning and attention to detail. It then lists specific safety practices for using knives safely, avoiding cuts from broken glass, preventing burns from cookware, avoiding kitchen fires, preventing electrocution from appliances, cleaning up spills to prevent falls, safe food handling to prevent food poisoning, and proper cleaning, separation, chilling and cooking of foods.
This document discusses food waste at various stages from farm to household. It notes that roughly 1/3 of global food production is wasted while 8% of the world's population faces starvation. Types of food waste include crops not harvested or reaching consumers, uneaten food, and expired products. Causes include improper storage, packaging and transport. Festivals and cultural practices also contribute to waste. The document provides suggestions to reduce waste such as smart shopping, using leftovers, donating extra food, and food-sharing apps. Technologies aim to extend food freshness and convert waste to energy. The government recognizes world food day and millennium development goals to address hunger.
This document defines what a pest is and discusses reasons for pest control. It describes pest management systems and their goals of prevention, suppression, and eradication. Various types of pests are outlined including insects, arthropods, microbes, weeds, mollusks and their examples. Control methods like hygiene, traps, pesticides and fumigation are explained. Effects of infestation and some common pests like cockroaches, rats, moths, termites and their management are highlighted.
This document discusses foodborne illness and food contamination. It defines foodborne illness as illness resulting from consuming contaminated food. There are three types of food contamination: physical, chemical, and biological. Improper food holding temperatures, inadequate cooking, and cross-contamination are common causes of foodborne illness. Raw foods of animal origin like meat and eggs are most at risk of contamination. Proper handwashing, cleaning surfaces, separating foods, cooking thoroughly, and refrigerating foods are key to preventing foodborne illness.
Proper food storage is important for food safety and quality. Key principles for safe food storage include maintaining proper temperatures, using first-in first-out practices, keeping storage areas clean and dry, and separating raw and cooked foods. Food should be stored at 40°F or below for refrigeration and 0°F or below for freezing. Thawing food safely involves using the refrigerator, cold water, or microwave rather than leaving food at room temperature. Adhering to storage guidelines helps prevent bacterial growth and foodborne illness.
The key considerations for designing a commercial kitchen are the service requirements, available space, and budget. A good design follows the workflow of delivery, storage, preparation, cooking, holding, serving, washing up, and waste disposal. It is important to assess risks, ensure proper equipment and space for each area, and consider environmental factors like ventilation and energy efficiency.
This document discusses different types of food storage options for self storage. Dry storage is for foods that have a long shelf life at room temperature, such as flour, rice, and canned goods. Cold storage is for foods that must be refrigerated below 5 degrees Celsius, like dairy products. Frozen storage is used to keep foods frozen solid at -15 degrees Celsius or colder, such as meats and frozen vegetables. Proper food storage helps keep foods fresh and prevents bacteria and pests from contaminating items.
According to the document, there are three main hazards that can make people sick from food: physical, biological, and chemical. Bacteria, viruses, and parasites are biological hazards that are the most common causes of foodborne illness. Each year in the US, there are 76 million cases of foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Proper food handling and prevention of cross-contamination are essential to ensure safe food.
1) General guidelines for food storage including cleaning items before storage, using or processing food as soon as possible, checking previously frozen items, and restricting access to food storage areas.
2) The FIFO (first in, first out) method for ensuring proper food rotation and identifying package dates.
3) Examples of inadequate storage conditions like improper inspection and maintenance of storage areas that can lead to pest contamination.
The document discusses food hygiene and safety. It describes the role of Environmental Health Officers in ensuring food safety through inspection of food premises, enforcement of food law, and ability to shut down or prosecute businesses for violations. It provides examples of restaurants fined for various food hygiene violations found during inspections such as presence of pests, poor cleaning and cooling practices, and risk of cross-contamination.
What is physical contamination in food and how to prevent itIftekhar Ahmed
Having to manage contamination in food can be any food related businesses the worst nightmare. Lawsuits, facilities suspension and supply backlog are only the major penalties for failing to manage a food contamination event.
However, it can be easily avoided with the proper measures, when it comes to your capabilities as a business owner. Before we get into the whole talk of physical contamination and ways to prevent it, you need to know the types of contamination you need to look out for.
Along with that, we’ll be looking at the technologies and best practices ensuring safe food hygiene standards. Food regulations are strictly maintained all across the UK and other countries in the west. If you’re looking to get facts on contamination in food and how to prevent it then we’ve got you covered.
Table of Contents
This presentation from the FAO discusses personal hygiene in food production. It outlines that food handlers can contaminate food through direct and indirect contact with microorganisms from their bodies. Proper handwashing, protective clothing, illness policies, and clean facilities are important to prevent contamination. Personal hygiene is a management responsibility that requires training workers and monitoring compliance with hygiene protocols.
The presentation discusses food waste management. It defines food waste and outlines sources of food loss throughout the supply chain, from farms to consumers. Data shows that 44% of US food waste comes from residential sources while quick service restaurants contribute 13%. India wastes up to 40% of its food production worth Rs. 50,000 crore annually. The presentation recommends investments to improve infrastructure and food handling practices to prevent waste and notes the advantages of managing food waste through composting.
This document provides training materials for new employees, including guidelines on food safety, personal hygiene, uniform standards, food handling procedures, cleaning responsibilities, and temperature requirements. Key points covered include the importance of frequent hand washing, avoiding cross-contamination, properly storing and rotating food items, and maintaining correct refrigerator/freezer temperatures. The goal is to prevent the spread of bacteria and ensure a safe environment for customers.
This document provides information about pickle making in India, including key ingredients like salt and oil that play an important role. It also lists some tips for making pickles, such as using fresh seasonal vegetables and sterilized jars. Recipes for mango pickle and lemon pickle are included. The health benefits of pickles are discussed, such as their antioxidant and probiotic properties that can help with digestion and control of diabetes. Pickles also offer liver and ulcer protection.
The training slide outlines food safety culture 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.
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.
This document provides information on réchauffé, which refers to reheating leftover food. It discusses best practices for storing and handling leftovers safely, including cooling, refrigerating, and reheating foods to the proper temperatures. When reheating leftovers, it is important to consider factors like moisture preservation, taste, accompaniments, and garnishing to improve quality and appearance. Réchauffé can help reduce food waste and save on costs while providing opportunities for chefs to create new dishes from leftovers.
Food waste is a significant global issue, with up to 1/3 of all food produced wasted. In India, around 67 million tonnes of food is wasted annually, valued at around 92,000 crores. Major causes of food waste include lack of infrastructure for storage and processing in developing countries and appearance-based consumer standards in developed countries. Addressing food waste could help feed millions of undernourished people worldwide and provide significant economic and environmental benefits. New technologies and initiatives are working to reduce waste and recover food at all stages of the supply chain.
The document provides safety tips for preventing common kitchen injuries and accidents. It discusses how most kitchen accidents can be avoided through thought, planning and attention to detail. It then lists specific safety practices for using knives safely, avoiding cuts from broken glass, preventing burns from cookware, avoiding kitchen fires, preventing electrocution from appliances, cleaning up spills to prevent falls, safe food handling to prevent food poisoning, and proper cleaning, separation, chilling and cooking of foods.
This document discusses food waste at various stages from farm to household. It notes that roughly 1/3 of global food production is wasted while 8% of the world's population faces starvation. Types of food waste include crops not harvested or reaching consumers, uneaten food, and expired products. Causes include improper storage, packaging and transport. Festivals and cultural practices also contribute to waste. The document provides suggestions to reduce waste such as smart shopping, using leftovers, donating extra food, and food-sharing apps. Technologies aim to extend food freshness and convert waste to energy. The government recognizes world food day and millennium development goals to address hunger.
Food waste occurs at all stages of production and consumption worldwide. As much as half of all food is wasted globally according to some estimates. In developed countries, over 100 kg of food per person per year is wasted at the consumption stage. Food waste has negative environmental impacts, requiring vast amounts of land, water and fuel to produce uneaten food. Reducing food waste through better planning, donation of excess food, and composting could help address world hunger and lower greenhouse gas emissions.
- The document discusses the issue of food waste and its environmental impacts. It notes that food waste breaks down in landfills and produces methane, a powerful greenhouse gas. It also discusses the resources like water, soil and energy used to produce food that ultimately gets wasted.
- Significant amounts of food are wasted globally each year, enough to feed hundreds of millions of hungry people. Food waste occurs throughout the supply chain from farms to processing to retail to consumers. Both developing and developed countries contribute to the problem.
- Small actions like buying less food, eating leftovers, properly storing food, and composting inedible scraps can help reduce food waste at the consumer level and minimize environmental impacts. Larger changes
- An estimated 7-10 million tons of food are wasted in the UK each year, with around 50% still being edible. This costs the average UK family £700 per year.
- Common reasons for food waste include people not understanding food date labels, storing food incorrectly, and cooking or buying more than needed.
- Reducing food waste has financial and environmental benefits, as rotting food in landfills produces methane, a greenhouse gas. Consumers can take steps like meal planning, proper food storage, and using leftovers creatively to reduce waste.
Food wastage is a major problem in India, with over 25% of fresh water and 300 million barrels of oil used to produce wasted food each year. Every third malnourished child in the world is Indian, yet tons of food are wasted daily due to large weddings, restaurants, and faulty supply chain infrastructure. The government is trying to reduce wastage through restrictions and prevention bills, while individuals can plan meals better, finish their plates, and donate excess food to organizations helping the hungry.
It’s hard to overstate the importance of food in our life. Our everyday fuel, food may require more time and attention than we think we can afford. Here you’ll discover useful tips on how to reduce the amount of food that goes uneaten, along with some facts showing why food waste is a serious issue.
(1) Food is any substance consumed to provide nutrients that are ingested, assimilated, and used for energy, growth, or maintenance of life. (2) Most food comes from plants, either directly or from animals that eat plant-derived food. (3) Some foods come from non-animal and non-plant sources like fungi, or are prepared using inorganic substances.
- About 40% of food produced in the US goes uneaten, amounting to over 1,500 calories per person per day that are wasted. 60% of this waste occurs in homes from food being discarded, while the rest is lost during production.
- Food waste has negative environmental impacts, as the resources used to produce uneaten food, like 30% of fertilizer and 31% of cropland, are also being wasted. Methane, a greenhouse gas, is also produced as food in landfills decomposes.
- The document provides 14 ways for consumers to reduce the amount of food they waste, such as shopping their fridge before going to the store, properly storing foods, freezing or can
India -One of the largest food producers of the world.
India also produces a variety of temperate to tropical fruits, vegetables and other food products. Processing of food products plays an important role in the conservation and effective utilization of fruits and vegetables.
The document discusses food waste in the UK. It finds that 7.2 million tonnes of food and drink are wasted each year, with 4.4 million tonnes from households. Avoidable household waste accounts for most of it. Common wasted foods include fresh vegetables, fruit, bread, and drink. Younger people tend to waste more. The document provides tips to reduce waste such as meal planning, checking dates, proper storage, using correct portions, and using leftovers creatively. Retailers are also taking steps to reduce packaging and promote responsible consumption. Reducing food waste can save consumers money and help the environment.
Home food preservation can lead to foodborne illness if not done properly. According to the CDC, there are approximately 48 million cases of foodborne illness in the United States each year resulting in 128,000 hospitalizations and 3,000 deaths. It is important to only use tested, research-based recipes and follow all instructions carefully when canning, freezing, or drying foods to prevent contamination and ensure safety.
The document discusses food waste in the UK. It finds that 7.2 million tonnes of food and drink are wasted each year, with 4.4 million tonnes from households. Avoidable household waste amounts to around 120kg per person annually costing the average UK household £480 per year. Retailers are taking steps to reduce packaging and encourage better planning, storage, portion control, and leftovers to cut waste. Reducing food waste saves consumers money, cuts greenhouse gas emissions and pressure on resources.
This document discusses the importance of food safety. It defines food safety as practices that ensure food is not contaminated during handling, processing, and distribution to prevent foodborne illness. This includes thoroughly cooking food, storing it at proper temperatures, using clean surfaces and equipment, and washing hands frequently. The World Health Organization provides 10 golden rules for food safety, including cooking food thoroughly and avoiding cross-contamination between raw and cooked foods. Proper food storage and hygiene of food handlers are also essential principles to ensure safety.
Each person contributes to the environmental impact of the food system through their diet. Making small, sustainable changes can help create a healthier planet. Some tips for a healthy, sustainable diet include eating more fruits and vegetables, choosing locally grown and in-season foods when possible, limiting consumption especially of treats to avoid overeating, swapping animal proteins for plant-based options, and selecting whole grains.
The document discusses how reducing food waste through strategies like meal planning, proper food storage, and using leftovers can save money and resources while increasing happiness. Approximately 40% of food is wasted in the US each year, contributing to environmental degradation and greenhouse gas emissions from food in landfills. Simple practices like cooking meals at home from spare ingredients, growing herbs or vegetables, and getting creative with overripe food can connect people more to their food sources and combat food insecurity issues.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
1. KITCHEN WASTE.
Compiled by Kirabo Ivy Martha s20B63/001 and Naturinda Betty S20B63/212
Definition:
Kitchen waste is defined as left-over organic matter from restaurants, hotels and
households
2. How to manage waste
●
Practice stock rotation regularly.
Use the ‘FIFO’ rule – First In, First Out – when storing
food and displaying food for sale. This ensures that
newer stock is routinely placed behind older stock,
and the older stock will always be used up first before
it has chance to go to waste.
3. Avoid over-buying stock.
Ensure that you only purchase the ingredients that you
know your business will use. It can be tempting to ‘stock
up’ or buy in bulk if your supplier has a good deal on, but
doing so can leave you with more food than you need. And
this food will only go to waste if it’s left to spoil in storage.
●
Donate leftovers to a local charity.
Set up a link with a local charity and donate any leftover
meals and ingredients to people who desperately need
them. You could also set up a link with a local food bank.
This ensures that your leftover food goes to a good home,
rather than to waste.
4. ●
Store food correctly. Make sure fridges and freezers are
running at the right temperatures, ensure low risk foods
are always stored on higher shelves than high risk foods
and storage areas are clean and tidy because correct
conditions are vital for preserving quality and preventing
pathogenic bacterial growth which can quickly lead to
food waste.
●
Keep a close eye on portion control.
Be wary of over sized food portions. Quality is preferable to
quantity. A 2012 study found over a quarter of people leave
food at the end of their meal, with chips/French fries stated
as the food most likely to be left because customers
consider fries, vegetables and salads as an extra part of
their main meal that they didn’t ask for.
5. ●
Temperature control.
Good temperature control is essential for food safety as it
prevents the growth of harmful pathogenic bacteria. It also
means that food waste is less likely as the food is unable to
spoil. This include cooling hot food quickly, reheating food
to the correct core temperature (at least 70°C for 2
minutes), storing high risk food in fridges (1-4°C) and
freezers (below -18°C), plus hot/cold holding at safe
temperatures (above 63°C and below 8°C, respectively).
6. ●
Label food correctly.
If foods are decanted into different containers for storage
make sure they are clearly labeled with allergens, date
information and a product description. Keeping stock
organized makes it easier to keep track of what you have
and what needs using
●
Inspect all deliveries against the order
specification.
It’s important to only accept the items ordered to prevent
excess, wasted food. You should also reject anything with
visible spoilage or damage, or anything that’s delivered at
the incorrect storage temperature, as these foods will only
spoil further and be thrown away later in the day.
7. ●
Keep a stock inventory.
To prevent waste, you should always know exactly which
foods you have in stock at all times. This means keeping a
detailed list of the foods in all of your storage areas,
including their use-by/best-before dates, that you can
easily refer to. This avoids foods getting forgotten and
going to waste
.
●
Pay attention to use-by dates.
WRAP estimates that 21% of restaurant food waste is due to
food spoilage. It’s essential that you have a reliable stock
management and stock rotation system (FIFO) in place so
that food doesn’t spoil or go out of date before it can be
used. Use-by dates should be checked on a daily basis.
8. FOOD WASTE FACTS
●
We lose $750 billion yearly on food waste, excluding fish and
seafood. The total cost of food waste is estimated at $1 trillion.
●
30% of greenhouse gases are attributed to food waste
●
Food waste releases an estimated 3.3 billion tons of CO2 every
year or about 1,000 tons of CO2 per minute.
●
If food waste is a country, it comes third after China and the US
in total greenhouse gas emission, excluding land-use changes.
●
Food waste consumed 250 square kilometers of freshwater or,
put in another perspective, one-quarter of global freshwater is
lost unnecessarily.
●
As for land use, around 1.4 billion hectares of arable land–or
the size of the US, India, and Egypt combined–are committed
to food that will never be eaten every year.
9. ●
Anticipate the demand with care.
Think carefully about how much food your restaurant needs
to prepare in advance – can any of this be made to order
instead? Large batch cooking means that food may not get
used before it goes out of date. Whilst batch cooking may
save time, it can be a waste of both money and food.
●
Give customers more menu options.
For example, do all your main meals need to come with
chips or salad? Give customers more choice over what to
include or leave out of their meal to stop any food going to
waste. Perhaps people would prefer to be given a choice
between fries, vegetables or salad, or maybe these items
are best left on the ‘side dishes’ part of the menu for
customers who really want to purchase them
10. ●
Incorporate leftovers and use food efficiently.
Try not to be so quick to throw away leftover food, as you
might be able to make use of it somewhere else. For
example, vegetable peelings and animal bones can be
used to make stocks and soups, while day-old bread can be
made into croutons or breadcrumbs.
●
Compost food waste.
Rather than sending it to landfill, choose to put any waste
food into a compost bin so that it can be put to good use.
This includes fruit and vegetable peelings, old bread
products, grains, coffee ground and tea bags – pretty much
any food except for meat, fish and diary products
11. ●
Ask if customers want to take leftovers home.
WRAP states that 34% of waste is food left on customers’
plates, so why not offer your customers the option of a
‘doggy bag’ to take their leftover food home with them? Of
course, not every food can be packaged up for eating later,
but slices of pizza can easily be put into a take-away box
●
If you have a buffet service or self service don’t
provide trays
Food waste can often be attributed to people being overly-
zealous at self-service counters. If people are only given
plates, then they’re less likely to pile on excess food or pick
up side dishes that they can’t carry and aren’t actually able
to eat.
12. ●
Train employees in how to reduce waste.
By law, all food handlers must be trained in food safety,
but this should also extend to being taught how to reduce
waste. WRAP found that poor food preparation contributes
to 45% of food waste, and is the biggest contributing
factor. Therefore, it’s crucial for staff to learn how to store
food correctly, cook food correctly, keep the premises
clean, and avoid cross contamination is crucial.
13. Faults bought about by poor waste
management
Loss of biodiversity.
•
In order to maximize yields farmers have invaded wild
areas in search of fertile soils which has led to loss of
biodiversity cutting down of trees, swamp reclamation
•
Agricultural practices like mono cropping have led to
compound biodiversity loss
•
Pesticides and Insecticides in crop production contribute
to nitrogen, phosphorous and chemical pollution of
streams leading to biodiversity loss
14. Wastage of 1/3 of the worlds fertile land areas.
Produced but unconsumed food accounts for
approximately 1.4 billion hectares of land constituting
almost 1/3 of the planet’s agricultural land. Therefore the
world is losing 30% of fertile land
Blue water foot print. The volume of water used in
agricultural food production is high. Therefore, if 30% of
all food produced is wasted then more than 30% of fresh
water used in production is going to waste. This
contributes to blue water foot print- amount of
consumed surface and ground water resources
that goes to waste. Precise estimations indicate that
food wastage is responsible for 250 cubic kilometers of
water. This is thrice the volume of lake Geneva.
15. Increased carbon foot print and acceleration
of climate change. Wasted food is estimated to
produce 3.3 billion tons of green house gases.
Research has shown that food waste is the third
biggest emitter of green house gases
Economic consequences. Food wastage results
into direct economic waste. According to the FAO’s
report economic wastage associated with food
wastage is $750 billion dollars per annum
16. What are food nutritive values
is the measure of a well-balanced ratio of the essential
nutrients carbohydrates, fat, protein, minerals, and
vitamins in items of food or diet concerning the nutrient
requirements of their consumer.
Nutritive value of food may vary for different health
conditions (leading to dietary recommendations and
particular diet foods), seasonal differences, age, sexual
differences, and inter species or taxonomic differences.
17. Healthy food practices
●
Use healthy cooking methods such as steaming, broiling, grilling and roasting.
Frying requires adding fat to achieve the desired results
●
Cook foods little water and for a short period of time to preserve all water soluble
vitamins (Bs and C).
●
Use a variety of herbs and spices for additional flavor rather than relying on salt
alone.
●
Avoid packaged or processed foods, which are likely to contain added salt, sugar
and fats.
●
Buy organic foods (check the ‘dirty dozen’ list for those that are most heavily
sprayed).
●
Buy meat from producers who don't use antibiotics.
●
Reduce your intake of fish high in mercury. The EPA recommends eating up to 12
ounces of fish that are lower in mercury weekly, including shrimp, canned light tuna,
salmon,catfish
18. ●
Wash hands and surfaces often using hot, soapy water.
●
Wear a hair net when cooking
●
Keep finger nails short
●
Wash all fruits and vegetables before eating.
●
Separate raw, cooked, and ready-to-eat foods. Keep raw meat,
poultry, fish, or eggs away from other foods to prevent cross-
contamination. If possible, use separate cutting boards for these
foods. If not, be sure to wash cutting boards carefully with soap
between uses.
●
Cook foods to a safe temperature using a food thermometer.
Uncooked or under cooked animal products can be unsafe.
●
Keep hot foods hot (above 140 degrees) and cold foods cold (below
40 degrees) to prevent bacteria growth. Refrigerate foods within two
hours of purchase or preparation (one hour if the temperature is
higher than 90 degrees).
●
When in doubt, throw it out