Safe and Hygienic Handling, Storage and Disposal of Food, Beverages and Materials
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
The French food and beverage service style originated from the elegant courts of France. It is characterized by food preparation on a guéridon cart at the tableside and service from the right side. Key roles include the chef de rang as the primary server, commis de rang as assistants, and a sommelier who manages wine service. Dishes are placed directly on the guest table. Flatware and glasses are typically set on the right side with extras as needed. Food is cooked using tools on the guéridon cart, and service follows procedures like serving alcohol from the right and presenting finger bowls after the meal.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
Travel Industry - is concerned with providing services related to travel from one location to another. This includes services that are directly related to the travel itself, such as transportation, but also includes services related to catering for travelers’ needs and wants after they have arrived at their destination.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
This document provides information on catering and banquet management. It discusses the catering industry, types of catering operations including on-premise, off-premise and mobile catering. It also describes categories of catering such as commercial, welfare/industrial, and transport catering. Specific establishments under each category are listed. The document outlines what catering clients want and the qualities and licenses/insurance needed for a successful caterer.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
The French food and beverage service style originated from the elegant courts of France. It is characterized by food preparation on a guéridon cart at the tableside and service from the right side. Key roles include the chef de rang as the primary server, commis de rang as assistants, and a sommelier who manages wine service. Dishes are placed directly on the guest table. Flatware and glasses are typically set on the right side with extras as needed. Food is cooked using tools on the guéridon cart, and service follows procedures like serving alcohol from the right and presenting finger bowls after the meal.
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
Travel Industry - is concerned with providing services related to travel from one location to another. This includes services that are directly related to the travel itself, such as transportation, but also includes services related to catering for travelers’ needs and wants after they have arrived at their destination.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
Lesson 1 Introduction to Professional Development and Applied EthicsDR. RHEA SANTILLAN
This course discusses professional development, applied ethics, and personality development. It describes the skills, knowledge, and performance needed for students to become professionals through understanding ways to present themselves in business settings like meetings, networking, and proposals. Professional development involves maintaining credentials through education and learning, while applied ethics examines ethical issues in different fields like business. Personality development can help individuals reduce stress, have a positive attitude, and make a strong impression. The document outlines several personality traits and provides ways to build self-confidence.
A bartender serves alcoholic and non-alcoholic beverages behind a bar. Bartending involves properly mixing drinks, maintaining the atmosphere of the bar, and providing good customer service. The art of flair bartending involves stylishly mixing and manipulating bar tools and ingredients. Good flair requires practice, discipline, and entertaining guests without compromising drink quality or slowing service.
Part 1 comply with workplace hygiene proceduresDedy Wijayanto
This document outlines procedures for complying with workplace hygiene in food handling. It discusses identifying relevant hygiene procedures, standards, and risks. Key points include following legislation and enterprise policies on food receiving, storage, preparation, service and cleaning. Personal hygiene for food handlers like handwashing, protective clothing, and covering cuts is emphasized. Identifying and reporting any unsafe food handling practices is also covered.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses the importance of mise-en-place, which is a French culinary term that means "everything in its place." It explains that mise-en-place involves organizing and planning work, gathering and preparing the work area, and assembling necessary tools and equipment. It also notes that checklists are used to guide mise-en-place preparation and that the amount of preparation needs may vary depending on factors like occupancy, season, and day of the week. Maintaining hygienic practices with food storage and following expiration times is also emphasized.
Week (1) introuduction to hospitality industrydmyrna
This document provides an introduction to hospitality and front office management. It describes the characteristics of the hospitality industry, including that it provides services to travelers and consists of accommodation and food and beverage services. The document also discusses different types of hotels classified by size, target markets, service levels, and ownership structures. It covers business, leisure, and group travelers as target markets and factors that influence repeat business such as quality service.
This document provides an introduction to housekeeping operations. It defines housekeeping as maintaining cleanliness and orderliness, especially in hotels and other lodging establishments. The importance of housekeeping is discussed, including providing guest comfort, cleanliness/hygiene, privacy, and safety. Two types of housekeeping are covered: domestic and institutional. Institutional housekeeping involves maintaining areas of hotels like guest rooms, public spaces, and linen/laundry services. Standards of ideal housekeeping are outlined, such as cleanliness, orderliness, sanitation, guest comfort, safety, and guest relations.
The document discusses a study text for front office operations from the Confederation of Tourism and Hospitality. It provides an overview of the modules contents including descriptions, learning outcomes, syllabus, assessment, and 9 chapters covering topics like reservations, check-in/out procedures, guest accounting, and more. The document gives details on what students will learn in each chapter and section of the course.
Tourism involves travel for pleasure or culture outside of one's home environment. Hospitality involves welcoming and catering to the needs of temporary guests away from home. The tourism and hospitality industries are interrelated, with hospitality providing services like accommodation, food, and transportation that enable tourism activities. Key components of the industries include tourist attractions, various types of accommodation, multiple modes of transportation, tourist information and guiding services, tour operators, and travel agents.
The document discusses the food and beverage service cycle. It begins by explaining that F&B services contribute greatly to hospitality profits. It then outlines the typical purchasing cycle for F&B services which involves purchasing products, receiving them, storing them, and issuing them out. It describes how products are then prepared and presented before being consumed by guests. The cycle aims to efficiently manage inventory and supply chain to deliver quality F&B services.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
HOUSEKEEPING OPERATION: ROLES AND FUNCTIONS OF HOUSEKEEPING PERSONNELMUMTAZUL ILYANI AZHAR
This document outlines the roles and responsibilities of housekeeping personnel. It defines housekeeping as providing a clean, comfortable and safe environment for guests. It describes the various housekeeping positions like executive housekeeper, assistant housekeeper, floor supervisor, guestroom attendants, and their main duties. It also discusses housekeeping departments' daily activities like room cleaning and inspection schedules, as well as its interaction and coordination with other hotel departments.
Micro perspective of tourism and hospitalityGemmar Lumot
This document discusses the micro perspective of tourism and hospitality from a psychological viewpoint. It covers topics such as the motivation for travel including physical, cultural, interpersonal, and status/prestige motivators. The document also discusses the effect of consistency and complexity on leisure travel and how too much of either can cause psychological tension. It classifies travelers based on personality into allocentrics, psychocentrics, and midcentrics and also classifies them based on the purpose of travel into pleasure/personal travelers and business travelers. Finally, it outlines some common travel constraints such as physical disability, family commitments, lack of interest, fears, lack of money, time, and safety/security.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses the food and beverage department in hotels. It describes the food and beverage department as one of the largest departments that serves guests' food and beverage needs during their stay. It also discusses different sectors in the food and beverage industry including hotels, restaurants, cafes, bars, and catering. Various types of catering are outlined such as industrial, club, transport, and cruise catering.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health and safety.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health.
Lesson 1 Introduction to Professional Development and Applied EthicsDR. RHEA SANTILLAN
This course discusses professional development, applied ethics, and personality development. It describes the skills, knowledge, and performance needed for students to become professionals through understanding ways to present themselves in business settings like meetings, networking, and proposals. Professional development involves maintaining credentials through education and learning, while applied ethics examines ethical issues in different fields like business. Personality development can help individuals reduce stress, have a positive attitude, and make a strong impression. The document outlines several personality traits and provides ways to build self-confidence.
A bartender serves alcoholic and non-alcoholic beverages behind a bar. Bartending involves properly mixing drinks, maintaining the atmosphere of the bar, and providing good customer service. The art of flair bartending involves stylishly mixing and manipulating bar tools and ingredients. Good flair requires practice, discipline, and entertaining guests without compromising drink quality or slowing service.
Part 1 comply with workplace hygiene proceduresDedy Wijayanto
This document outlines procedures for complying with workplace hygiene in food handling. It discusses identifying relevant hygiene procedures, standards, and risks. Key points include following legislation and enterprise policies on food receiving, storage, preparation, service and cleaning. Personal hygiene for food handlers like handwashing, protective clothing, and covering cuts is emphasized. Identifying and reporting any unsafe food handling practices is also covered.
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This document discusses the importance of mise-en-place, which is a French culinary term that means "everything in its place." It explains that mise-en-place involves organizing and planning work, gathering and preparing the work area, and assembling necessary tools and equipment. It also notes that checklists are used to guide mise-en-place preparation and that the amount of preparation needs may vary depending on factors like occupancy, season, and day of the week. Maintaining hygienic practices with food storage and following expiration times is also emphasized.
Week (1) introuduction to hospitality industrydmyrna
This document provides an introduction to hospitality and front office management. It describes the characteristics of the hospitality industry, including that it provides services to travelers and consists of accommodation and food and beverage services. The document also discusses different types of hotels classified by size, target markets, service levels, and ownership structures. It covers business, leisure, and group travelers as target markets and factors that influence repeat business such as quality service.
This document provides an introduction to housekeeping operations. It defines housekeeping as maintaining cleanliness and orderliness, especially in hotels and other lodging establishments. The importance of housekeeping is discussed, including providing guest comfort, cleanliness/hygiene, privacy, and safety. Two types of housekeeping are covered: domestic and institutional. Institutional housekeeping involves maintaining areas of hotels like guest rooms, public spaces, and linen/laundry services. Standards of ideal housekeeping are outlined, such as cleanliness, orderliness, sanitation, guest comfort, safety, and guest relations.
The document discusses a study text for front office operations from the Confederation of Tourism and Hospitality. It provides an overview of the modules contents including descriptions, learning outcomes, syllabus, assessment, and 9 chapters covering topics like reservations, check-in/out procedures, guest accounting, and more. The document gives details on what students will learn in each chapter and section of the course.
Tourism involves travel for pleasure or culture outside of one's home environment. Hospitality involves welcoming and catering to the needs of temporary guests away from home. The tourism and hospitality industries are interrelated, with hospitality providing services like accommodation, food, and transportation that enable tourism activities. Key components of the industries include tourist attractions, various types of accommodation, multiple modes of transportation, tourist information and guiding services, tour operators, and travel agents.
The document discusses the food and beverage service cycle. It begins by explaining that F&B services contribute greatly to hospitality profits. It then outlines the typical purchasing cycle for F&B services which involves purchasing products, receiving them, storing them, and issuing them out. It describes how products are then prepared and presented before being consumed by guests. The cycle aims to efficiently manage inventory and supply chain to deliver quality F&B services.
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
HOUSEKEEPING OPERATION: ROLES AND FUNCTIONS OF HOUSEKEEPING PERSONNELMUMTAZUL ILYANI AZHAR
This document outlines the roles and responsibilities of housekeeping personnel. It defines housekeeping as providing a clean, comfortable and safe environment for guests. It describes the various housekeeping positions like executive housekeeper, assistant housekeeper, floor supervisor, guestroom attendants, and their main duties. It also discusses housekeeping departments' daily activities like room cleaning and inspection schedules, as well as its interaction and coordination with other hotel departments.
Micro perspective of tourism and hospitalityGemmar Lumot
This document discusses the micro perspective of tourism and hospitality from a psychological viewpoint. It covers topics such as the motivation for travel including physical, cultural, interpersonal, and status/prestige motivators. The document also discusses the effect of consistency and complexity on leisure travel and how too much of either can cause psychological tension. It classifies travelers based on personality into allocentrics, psychocentrics, and midcentrics and also classifies them based on the purpose of travel into pleasure/personal travelers and business travelers. Finally, it outlines some common travel constraints such as physical disability, family commitments, lack of interest, fears, lack of money, time, and safety/security.
This document outlines the roles and responsibilities of various positions within the food and beverage industry. It discusses the typical organizational structure with a food and beverage manager overseeing operations. Responsibilities of managers, restaurant managers, and common food preparation roles like sommeliers and bartenders are described. The document also covers menu types and courses, as well as the duties of hosts/hostesses and room service managers related to sales and service. Finally, it lists important qualities sought when recruiting food and beverage personnel.
The document discusses the food and beverage department in hotels. It describes the food and beverage department as one of the largest departments that serves guests' food and beverage needs during their stay. It also discusses different sectors in the food and beverage industry including hotels, restaurants, cafes, bars, and catering. Various types of catering are outlined such as industrial, club, transport, and cruise catering.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health and safety.
This document discusses the importance of food safety and sanitation in child care settings. Foodborne illness poses a high risk to young children as their immune systems are still developing. Proper hygiene, food handling, storage, preparation, and cleaning/sanitation practices are essential to prevent contamination and the growth of bacteria. Key steps include washing hands frequently, avoiding bare hand contact with ready-to-eat foods, properly storing and cooking foods, and using a sanitizing solution to clean surfaces. Maintaining high standards of cleanliness helps protect children's health.
proper food handling, food safety, and sanitation practicesMichicko Janairo
This document outlines proper food handling, safety, and sanitation practices. It discusses the importance of handwashing, including when and how to wash hands properly. It also covers hygiene practices for food employees, such as maintaining clean outer garments and hair restraints. The document specifies that bare hands should not contact ready-to-eat foods. It provides temperature guidelines for food storage and holding. It also discusses food and utensil storage and handling, including using thermometers to check temperatures and preventing cross-contamination. Proper cleaning, warewashing, and storage of wiping cloths and personal belongings is also addressed.
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 discusses food safety and preventing foodborne illness. It explains that foodborne illness can be caused by chemical, physical, or biological contaminants in food. It identifies the main types of pathogens that can cause foodborne illness, including bacteria, viruses, parasites, and fungi. It emphasizes the importance of proper handwashing, avoiding cross-contamination, holding foods outside of the temperature danger zone of 41-140°F, and following HACCP (Hazard Analysis and Critical Control Points) principles to ensure food safety.
module 3 - pre production processing.pptssuser5d6928
This document provides guidance on pre-production processing for food catering businesses. It discusses good hygiene practices for raw materials including washing, sanitizing and storing fruits and vegetables. Proper handling and cooking of raw meats to prevent cross-contamination is also covered. The document outlines approved methods for thawing frozen products which include refrigeration below 5°C, under running water below 15°C, or in a microwave if used immediately. Color coding and sanitizing of equipment is recommended to prevent cross-contamination during food preparation.
This document provides a summary of food safety training for food service workers. It covers proper food handling, temperature requirements, health requirements for food employees, personal hygiene like handwashing, food storage, utensils, cleaning, and licensure. Key points include maintaining proper hot and cold holding temperatures for foods, cooking foods to the required internal temperatures, and washing hands thoroughly at key times to prevent foodborne illness.
This document provides an overview of food handling and safety. It discusses the major causes of foodborne illness including bacteria, viruses, parasites, and chemicals. Proper personal hygiene like handwashing is emphasized as key to preventing contamination. Food safety practices like cooking to the proper temperature, cooling and reheating food properly, preventing cross-contamination, using sanitizers correctly, and manual dishwashing procedures are explained. Maintaining proper holding temperatures for food, using food from approved sources, and following time and food storage limits are also covered.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
This document discusses food hygiene and food sanitation. It defines food hygiene as preserving and preparing food safely for consumption. The goals of food hygiene are outlined as preventing spoilage, educating food handlers, extending shelf life, and preventing foodborne illness. Four key steps for food safety are also summarized: cook, clean, store/chill, and separate foods. Food contamination, causes of foodborne illness such as cross-contamination and time-temperature abuse, and the importance of personal hygiene are also highlighted.
This document discusses hygiene, sanitation and safety practices that are important in food service. It emphasizes the importance of personal hygiene for food workers, including proper handwashing, hair restraints, clean clothing and avoiding work when ill. Sanitation guidelines are provided for properly cleaning and sanitizing surfaces and equipment. Food safety best practices are outlined for food preparation, cooking, cooling, reheating, holding and displaying foods to prevent 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.
This training presentation educates food handlers on food safety and hygiene. It summarizes that foodborne diseases kill over 2 million people annually. Food can be contaminated by physical, chemical, or microbiological hazards like bacteria, which need specific conditions like water, food, temperature and time to multiply rapidly and cause food poisoning. Common sources of food poisoning bacteria are food handlers, raw foods, pests, air, and dirt. Proper temperature control and avoiding cross-contamination are important to prevent bacterial growth. Thorough cleaning, pest control, personal hygiene, and safe food handling practices are essential to ensuring food safety.
The document discusses food safety and hygiene legislation and regulations in Ireland and Europe. It outlines several key acts that were introduced beginning in the late 1800s to protect consumer health by prohibiting contaminated foods and requiring hygienic practices. Regulations address food handling, kitchen hygiene, cooking, reheating, and storage. Personal hygiene of food handlers is important, such as proper handwashing and avoiding work when ill. Structural kitchen standards and cleaning procedures also help ensure food safety.
The document discusses food safety and hygiene legislation and regulations in Ireland and Europe. It outlines several key acts that were introduced beginning in the late 1800s to protect consumer health by prohibiting contaminated foods and requiring hygienic practices. Regulations address food handling, kitchen hygiene, cooking, reheating, and storage. Personal hygiene of food handlers is important, such as proper handwashing and avoiding working with food when ill.
The document discusses food safety and hygiene legislation and regulations in Ireland and Europe. It outlines several key acts that were introduced beginning in the late 1800s to protect consumer health by prohibiting contaminated foods and requiring hygienic practices. Regulations address food handling, kitchen hygiene, cooking, reheating, and storage. Personal hygiene of food handlers is important, such as proper handwashing and avoiding work when ill. Structural kitchen features and cleaning procedures also impact food safety.
The document discusses food safety and hygiene legislation and regulations in Ireland and Europe. It outlines several key acts that were introduced beginning in the late 1800s to protect consumer health by prohibiting contaminated foods and requiring hygienic practices. Regulations control food labeling and composition. Safe food preparation requires personal hygiene for food handlers and hygienic kitchens, food preparation, cooking, reheating, and storage practices to prevent bacterial growth and cross-contamination.
The document discusses food safety and sanitation. It defines contamination, potentially hazardous foods, and microorganisms that can cause foodborne illness. It emphasizes the importance of personal hygiene for food handlers and proper food storage, preparation, and cleaning/sanitation procedures to prevent cross-contamination and bacterial growth. The Hazard Analysis Critical Control Point (HACCP) system is introduced as an effective food safety management program. Occupational safety signs and their defined colors are also briefly covered.
The document discusses proper sanitation procedures for food service, including controlling time and temperature to prevent pathogen growth, ensuring food is properly cooked, cooled, reheated, and stored, and maintaining cleanliness and sanitization of surfaces, equipment, and hands to prevent cross-contamination and the spread of biological hazards. Proper sanitation requires cleaning surfaces and equipment to remove food and debris followed by sanitizing with heat or chemicals to kill pathogens.
intro to food hygiene.ppt very good presentationsudaisahmad16
This document provides information on basic food hygiene and safety. It discusses what food hygiene is, penalties for not practicing proper hygiene, important aspects of hygiene like personal hygiene and food preparation practices, and cost effective hygiene measures. It also covers topics like food storage, preparation, cooking temperatures, serving food safely, and proper handling of leftovers. The overall message is that following good hygiene practices at all stages from shopping to storage to preparation and cooking is essential to prevent foodborne illness.
Similar to Lesson 3 Observe Workplace Hygiene Procedures (20)
Work immersion refers to the subject of the senior high school curriculum, which involves hands-on experience or work simulation in which learners can apply their competencies and acquired knowledge relevant to their track.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
Travel Agency Software - is software that helps companies manage a wide range of travel products—flights, lodging, and activities—to offer packages, quotes, itineraries, launch marketing initiatives, process payments, and track the financial health of the organization.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
Manwal ng Produkto - isang babasahing karaniwang naglalaman ng mga impormasyon tungkol sa isang paksa, maaring tumalakay samga tuntunin ng isang kompanya o organisasyon at gayundin ng mga paraan o proseso na may kinalaman sapaggawa, pagsasaayos o paggana ng isang bagay o produkto.
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Promotional Materials. Ito ay pamamaraan ng patalastas kung saan ang mga konsyumer ay hinihikayat na tumangkilik sa isang produkto o serbisyo.
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Ito ay isang uri ng liham na ginagamit tuwing may nais bilhin na mga bagay na gagamitin, ititinda, humihingi ng tulong, nais pumasok para magtrabaho, o nagtatanong ukol sa negosyo.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
Mga Dapat Isaalang-alang sa Pananaliksik
RESPONSIBILIDAD NG ISANG MANANALIKSIK
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
This document provides an overview of the Philippine tourism industry in 3 paragraphs or less:
The Philippine tourism industry is managed by government agencies like the Department of Tourism, Philippine Convention and Visitors Corporation, and Philippine Tourism Authority. It also involves various local government units and other national government units that support the industry.
The private sector also plays a major role through various industries like transportation, lodging, food and beverage, attractions and activities. This includes airlines, hotels, restaurants, shopping malls, theme parks and other recreational facilities.
The document outlines the roles and responsibilities of the different government agencies and private entities involved in developing and promoting tourism in the Philippines. It aims to provide a comprehensive understanding of the overall
Ang pokus ng teknikal-bokasyonal na pagsulat ay ang introduksyon ng mag-aaral sa iba’t ibang uri ng pagsulat na kailangan sa mga gawaing may teknikal na oryentasyon.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
Ang mga Pilipino bagamat naninirahan sa iisang bansa ay may sinasalitang iba't-ibang wika. Bawat lalawigan ay may kanya-kanyang dialekto o salitang lalawiganin. Samantalang ang Filipino ay ang pambansang wika ng Pilipinas. Alamin natin kung anu-ano ang mga barayti ng wika.
*Disclaimer: the pictures/information/media used in this ppt do not belong to me. Credits to the rightful owners.
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.
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.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
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.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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For more information about PECB:
Website: https://pecb.com/
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Slideshare: http://www.slideshare.net/PECBCERTIFICATION
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
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.
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
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.
3. OBJECTIVES:
LO 4. Identify and prevent hygiene risks
1.1 identify potential hygiene risks that deviate standard procedures
1.2 take necessary actions to minimize and remove risks within the scope of individual
responsibility
1.3 report hygiene risks beyond the control of individual staff members to the appropriate
authority for follow up
(TLE_HETS9- 12OWHP-IIa-3 ; TLE_HETS9- 12OWHP-IIb-4 )
4. II. Safe and Hygienic Handling,
Storage and Disposal of Food,
Beverages and Materials
5. PROPER FOOD HANDLING, FOOD SAFETY, AND
SANITATION PRACTICES
(EXCERPTED FROM THE MICHIGAN FOOD LAW OF 2000 AS AMENDED)
When to Wash?
Food employees must wash their hands and exposed portions of
the arms after touching bare human body parts, using the toilet
room, handling animals, coughing/sneezing, using a handkerchief,
using tobacco, eating/drinking, handling soiled equipment/utensils,
as often as necessary to prevent cross-contamination, when
switching between raw and ready-to-eat food, and after engaging
in other activities that contaminate the hands.
6. HYGIENE
Food employees shall maintain a high degree of personal
cleanliness and shall conform to good hygienic practices during
all working periods.
Food employees shall have clean outer garments and wear
effective hair restraints. Smoking, eating, and drinking are not
allowed by food employees in the food preparation and service
areas.
All non-working unauthorized persons must be restricted from
the food preparation and service areas.
7. NO BARE HAND CONTACT WITH READY-TO-
EAT FOOD
Food employees may not contact exposed ready-
to-eat food with their bare hands. Suitable utensils,
such as deli paper, spatulas, tongs, dispensing
equipment, or gloves shall be used.
8. TEMPERATURES
Hot Holding: Potentially hazardous food must be maintained at 140°
F or higher.
Cold Holding: Potentially hazardous food must be maintained at 41° F
or below.
Cooking:
• 165° F for 15 seconds – poultry; stuffing containing fish, meat, or
poultry; stuffed fish, meat, pasta or poultry.
• 155° F for 15 seconds – comminuted fish, meat, pooled raw eggs.
• 145° F for 15 seconds – raw shell eggs that are broken and prepared
in response to a consumers order and for immediate service, fish, meat
and pork.
• See section 3-401.11 (B) of the 1999 Food Code for cooking whole
beef roasts, corned beef roasts, pork roasts, and cured pork roasts,
such as ham.
9. TEMPERATURES
Thawing: Potentially hazardous food shall be thawed
either under refrigeration that maintains the food
temperature at 41° F or less; completely submerged
under running water having a temperature of 70° F or
below; or as part of a cooking process.
Cooling: Cooked potentially hazardous food shall be
cooled from 140° F to 70° F within two hours or less; and
from 70° F to 41° F within four hours or less.
10. TEMPERATURES
Reheating for Hot Holding: Potentially hazardous food
that is cooked, cooled, and reheated for hot holding
shall be reheated so that all parts of the food reach a
temperature of at least 165° F for 15 seconds within two
hours.
Date Marking: Ready-to-eat potentially hazardous food
that is held refrigerated for more than 24 hours must be
clearly marked at the time of preparation to indicate the
date by which the food shall be consumed which is
seven calendar days or less from the day the food is
prepared.
11. FOOD AND UTENSIL STORAGE & HANDLING
Thermometers: A thermocouple or metal stem thermometer
shell be provided to check internal temperatures of potentially
hazardous hot and cold food items. Food temperature
measuring devices shall be accurate to +/- 2° F, and should have
a range of 0° F to 220° F.
Cross-Contamination: Food shall be protected from cross-
contamination by separating raw animal foods from ready-to-
eat foods during storage, preparation, holding, and display.
Equipment and utensils (including knives, cutting boards, and
food storage containers) must be thoroughly cleaned and
sanitized after being used for raw animal foods and before
being used for ready-to-eat food.
12. CLEANING
Warewashing: Either a commercial dishwasher or a 3-compartment sink set-up
must be utilized to wash, rinse, and sanitize equipment and utensils coming into
contact with foods. The minimum requirements for a utensil washing set-up to
wash/rinse/sanitize should consist of three basins that are large enough for
immersion of the utensils, a potable hot water supply, and an adequate disposal
method for the wastewater. In-use equipment and utensils must be cleaned and
sanitized at least every four hours.
Wiping Cloths: Wet wiping cloths that are in use for wiping food spills from food
contact and nonfood contact surfaces of equipment shall be stored in a clean
chlorine sanitizing solution at a concentration of 100 mg/l. Dry wiping cloths may
be used to wipe food spills from tableware and carryout containers. All wiping
cloths shall be free of food debris and visible soil, and shall be used for no other
purpose.
Personal Belongings: Personal clothing and belongings must be stored at a
designated place away from food, equipment, utensils, linens, and single service
articles.
17. III. MINIMIZING OR REMOVING RISK
•auditing staff skills and providing training
•ensuring strict compliance with policies
and procedures
•audits or incidents with follow up actions
18. REFERENCES:
Learner’s Module-Travel Services Grade 10, Department of Education
https://sk.sagepub.com/reference/the-sage-international-encyclopedia-of-
travel-and-tourism/i8186.xml
https://olfu.instructure.com/courses/54372/pages/week-2-chapter-2-the-
philippine-tourismindustry?module_item_id=3344818
http://tourism.gov.ph/files/DOTOrganizationalChartasof2017.pdf
http://www.tourism.gov.ph/structure.aspx
https://colorwhistle.com/computer-reservation-system/
19. THANK YOU FOR LISTENING!
Have a great day!
Prepared: Ms.Princess Joy L. Revilla
Secondary School Teacher – III, FGNMHS