A restaurant manager is responsible for identifying hazards, correcting them, and ensuring proper warnings are posted. If an accident occurs, the restaurant may be held legally responsible. A general safety audit identifies potential hazards to employees and customers. The Occupational Safety and Health Administration (OSHA) enforces safety standards and regulations in the workplace, such as requiring restaurants to have a Hazard Communication Standard to notify employees of chemical hazards. Proper food handling and hygiene are important to prevent foodborne illness.
The most common source of botulism is in low-acid canned foods.
NEVER USE FOODS FROM BULGING CANS
AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN
DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED
DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED
eating, or coming in contact with raw or undercooked chicken.
The document provides information on various food safety hazards and regulations. It discusses the responsibilities of restaurant managers to ensure food and premises are safe. It also covers topics like workers' compensation, Hazard Communication Standards, proper chemical and fire safety, foodborne illness prevention, first aid, and general safety procedures in foodservice operations.
The document provides information on various food safety hazards and regulations. It discusses the responsibilities of restaurant managers to ensure food and premises are safe. It also covers topics like workers' compensation, Hazard Communication Standards, proper chemical and fire safety, foodborne illness prevention, food storage and handling, first aid, and general safety practices in foodservice operations.
This document identifies several common kitchen hazards and how to prevent accidents associated with them. It discusses burns and scalds from hot surfaces and liquids, cuts from knives, slips and falls on wet floors, electric shock from faulty appliances, chemical burns from strong cleaners, choking hazards, fire risks, unsafe knife handling, heavy lifting, and ensuring catering equipment is properly maintained and guarded. The goal is to educate commercial kitchen staff on how to identify and address these hazards to prevent accidents and injuries.
This training presentation covers food safety and hygiene practices to prevent food poisoning. It discusses that food poisoning cases are increasing in Australia due to improper food handling and hygiene. All food industry workers are responsible for preparing safe, suitable food. The presentation outlines how bacteria can contaminate food through various sources like food handlers, raw foods, pests and dirt. It emphasizes proper temperature control, hygiene practices like handwashing, and avoiding cross-contamination to prevent the growth and spread of bacteria in food.
Safety is a basic need, and identifying risks and implementing preventative measures are important for protecting individuals and preventing accidents. Key risks include falls, burns, choking, poisoning, suffocation, and equipment accidents. Proper identification of individuals before providing care is critical. Agencies have policies and procedures to handle emergencies such as fires, disasters, bomb threats, elopement, and workplace violence. Risk management aims to identify and control hazards through measures like color-coded wristbands, tracking personal belongings, and reporting any incidents.
The document provides an overview of safety training for SAISD food service employees. It discusses common injury types in food service like slips and falls, cuts, burns, and strains. It provides tips to prevent these injuries, such as proper lifting techniques and using protective equipment. Employees are instructed to promptly report any accidents or safety issues.
The most common source of botulism is in low-acid canned foods.
NEVER USE FOODS FROM BULGING CANS
AVOID DEEPLY DENTED CANS, ESPECIALLY AT THE SEAM OF THE CAN
DISCARD FOOD THAT EXPLODES FROM A CAN WHEN OPENED
DON’T TASTE FOODS YOU SUSPECT MAY BE SPOILED
eating, or coming in contact with raw or undercooked chicken.
The document provides information on various food safety hazards and regulations. It discusses the responsibilities of restaurant managers to ensure food and premises are safe. It also covers topics like workers' compensation, Hazard Communication Standards, proper chemical and fire safety, foodborne illness prevention, first aid, and general safety procedures in foodservice operations.
The document provides information on various food safety hazards and regulations. It discusses the responsibilities of restaurant managers to ensure food and premises are safe. It also covers topics like workers' compensation, Hazard Communication Standards, proper chemical and fire safety, foodborne illness prevention, food storage and handling, first aid, and general safety practices in foodservice operations.
This document identifies several common kitchen hazards and how to prevent accidents associated with them. It discusses burns and scalds from hot surfaces and liquids, cuts from knives, slips and falls on wet floors, electric shock from faulty appliances, chemical burns from strong cleaners, choking hazards, fire risks, unsafe knife handling, heavy lifting, and ensuring catering equipment is properly maintained and guarded. The goal is to educate commercial kitchen staff on how to identify and address these hazards to prevent accidents and injuries.
This training presentation covers food safety and hygiene practices to prevent food poisoning. It discusses that food poisoning cases are increasing in Australia due to improper food handling and hygiene. All food industry workers are responsible for preparing safe, suitable food. The presentation outlines how bacteria can contaminate food through various sources like food handlers, raw foods, pests and dirt. It emphasizes proper temperature control, hygiene practices like handwashing, and avoiding cross-contamination to prevent the growth and spread of bacteria in food.
Safety is a basic need, and identifying risks and implementing preventative measures are important for protecting individuals and preventing accidents. Key risks include falls, burns, choking, poisoning, suffocation, and equipment accidents. Proper identification of individuals before providing care is critical. Agencies have policies and procedures to handle emergencies such as fires, disasters, bomb threats, elopement, and workplace violence. Risk management aims to identify and control hazards through measures like color-coded wristbands, tracking personal belongings, and reporting any incidents.
The document provides an overview of safety training for SAISD food service employees. It discusses common injury types in food service like slips and falls, cuts, burns, and strains. It provides tips to prevent these injuries, such as proper lifting techniques and using protective equipment. Employees are instructed to promptly report any accidents or safety issues.
Home safety refers to identifying and reducing risks in the home that could cause injury. A home safety assessment identifies hazards like slippery bathrooms, unsafe stairs, and improper chemical storage. It aims to determine causes of home injury and maintain client safety. Common risks include falls, poisoning, fire and burns, drowning, and choking. Guidelines are provided to prevent these risks, such as installing grab bars and handrails, storing chemicals safely, using smoke detectors, and supervising young children. The home safety assessment is regularly updated based on an annual review to improve client services.
Universal precautions are everyday practices to prevent exposure to bloodborne pathogens. This includes using protective equipment like gloves, proper handwashing, and care when eating or applying cosmetics where body fluids may be present. Surfaces contaminated with blood or fluids should be cleaned and decontaminated according to proper procedures. Germs can spread from person to person or from contaminated objects. Proper hygiene and cleaning practices are important to prevent the spread of diseases. All childcare workers should be trained in universal precautions and follow precautions, like wearing gloves, during any activities with potential contact with blood or body fluids.
The document provides guidance on basic hygiene for food handlers. It stresses the importance of maintaining high standards of personal hygiene, such as washing hands regularly and keeping clean clothing and short nails. Food handlers must also ensure all surfaces, equipment and utensils are thoroughly cleaned to prevent the spread of bacteria. Proper food handling practices like separating raw and cooked foods are also emphasized.
Hygiene is a practice performed for the preservation of health. In popular culture it is also known as ‘Cleanliness’, hygiene in its fullest & original meaning goes much beyond that to include all circumstances & practices. Lifestyles issue, premises & commodities that engender a safe & healthy environment.
level 1 health, saefty and food hygiene for driversRob Bryson SIIRSM
This document provides an overview of a training course on food hygiene and health and safety in the workplace. The course aims to improve knowledge of food safety and reducing workplace risks. Key topics covered include food poisoning, food contamination, personal hygiene, food storage, and preventing cross-contamination. Legal requirements for food businesses and employees are also outlined.
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
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 provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe practices regarding loading trays, fire safety, burns, choking, and medical emergencies. Maintaining high standards of cleanliness, sanitation, and safety is essential for ensuring customer well-being and a positive dining experience.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe food handling, storage, and dishwashing. Procedures for preventing and responding to emergencies like fires, burns, choking, and falls are also summarized. Maintaining high standards of cleanliness, hygiene, and safety is essential for ensuring customer well-being and a positive dining experience.
Food safety is important for young children, who are at greater risk from food-borne illness. Proper handwashing, sanitizing food contact surfaces, and avoiding cross-contamination are key to preventing illness. Food service staff must also maintain high standards of personal hygiene to avoid transmitting illness. Hazard Analysis Critical Control Point (HACCP) identifies potential food hazards and how to handle foods safely.
This document provides information on proper kitchen hygiene practices. It discusses the importance of washing hands, covering wounds, avoiding jewelry in the kitchen, and not eating or drinking while preparing food. Ready-to-eat foods are defined as foods that do not require further cooking before being served. Examples given include lettuce salads, fruit, and sandwiches. Gloves should be worn when handling ready-to-eat foods and changed frequently to prevent cross-contamination.
This document provides information on proper kitchen hygiene practices. It discusses the importance of washing hands, covering wounds, avoiding jewelry in the kitchen, and not eating or drinking while preparing food. Ready-to-eat foods are defined as foods that do not require further cooking before being served. Examples given include lettuce salads, fruit, and sandwiches. Gloves should be worn when handling ready-to-eat foods and changed frequently to prevent cross-contamination.
This document provides information on cleaning and sanitizing kitchen premises. It discusses the types of chemicals and equipment used, safety procedures, and first aid. Specifically, it outlines how to recognize areas that need cleaning, classify cleaning agents, safely clean and sanitize areas according to regulations, and follow safety and first aid procedures in the event of accidents.
This seminar discusses good hygiene practices for food handlers to prevent food contamination. It emphasizes the importance of handwashing and covers proper handwashing techniques. Other hygiene topics include avoiding bare hand contact with ready-to-eat foods, covering cuts and wounds, using gloves properly, and when to exclude or restrict ill food workers. Maintaining clean clothing and hair restraints is also important. The seminar provides steps for a good personal hygiene program to keep food safe.
This document provides guidelines on universal precautions and general safety for employees who may come into contact with infectious materials. It discusses key topics including:
- Establishing practices to protect from blood and bodily fluids through OSHA standards.
- Following safety measures like proper hand washing, use of personal protective equipment, safe disposal of contaminated items, and receiving hepatitis B vaccines and training.
- Understanding common bloodborne pathogens like hepatitis B, C, and HIV and how they are transmitted through contact with infectious bodily fluids.
This document discusses proper food handling procedures for food service workers. It covers how food handlers can contaminate food through behaviors like scratching their head or touching their nose. It emphasizes the importance of handwashing and outlines proper handwashing procedures. The document also discusses policies around illness, appropriate work attire, and preventing cross-contamination to ensure food is handled safely.
This document repeats the phrase "Sit Dolor Amet" multiple times without providing any additional context or information. It consists of the same short phrase written on each line without elaboration.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
Home safety refers to identifying and reducing risks in the home that could cause injury. A home safety assessment identifies hazards like slippery bathrooms, unsafe stairs, and improper chemical storage. It aims to determine causes of home injury and maintain client safety. Common risks include falls, poisoning, fire and burns, drowning, and choking. Guidelines are provided to prevent these risks, such as installing grab bars and handrails, storing chemicals safely, using smoke detectors, and supervising young children. The home safety assessment is regularly updated based on an annual review to improve client services.
Universal precautions are everyday practices to prevent exposure to bloodborne pathogens. This includes using protective equipment like gloves, proper handwashing, and care when eating or applying cosmetics where body fluids may be present. Surfaces contaminated with blood or fluids should be cleaned and decontaminated according to proper procedures. Germs can spread from person to person or from contaminated objects. Proper hygiene and cleaning practices are important to prevent the spread of diseases. All childcare workers should be trained in universal precautions and follow precautions, like wearing gloves, during any activities with potential contact with blood or body fluids.
The document provides guidance on basic hygiene for food handlers. It stresses the importance of maintaining high standards of personal hygiene, such as washing hands regularly and keeping clean clothing and short nails. Food handlers must also ensure all surfaces, equipment and utensils are thoroughly cleaned to prevent the spread of bacteria. Proper food handling practices like separating raw and cooked foods are also emphasized.
Hygiene is a practice performed for the preservation of health. In popular culture it is also known as ‘Cleanliness’, hygiene in its fullest & original meaning goes much beyond that to include all circumstances & practices. Lifestyles issue, premises & commodities that engender a safe & healthy environment.
level 1 health, saefty and food hygiene for driversRob Bryson SIIRSM
This document provides an overview of a training course on food hygiene and health and safety in the workplace. The course aims to improve knowledge of food safety and reducing workplace risks. Key topics covered include food poisoning, food contamination, personal hygiene, food storage, and preventing cross-contamination. Legal requirements for food businesses and employees are also outlined.
It is the obligation of food service staff to serve safe food. Proper personal hygiene including handwashing and clean clothing is important to prevent foodborne illness. Foods must be stored at proper temperatures and dated if held for over 24 hours. Ready-to-eat foods should be handled with gloves, utensils, or deli paper to prevent contamination. Cooking and reheating foods to the proper internal temperatures kills pathogens.
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 provides an overview of food safety and handling procedures. It discusses that 76 million Americans get foodborne illness each year resulting in thousands of deaths. The three major food hazards are physical, biological, and chemical contaminants. Bacteria, viruses, parasites, and chemicals can cause foodborne illness if foods are not properly handled and stored. Proper handwashing, cleaning procedures, temperature control, and personal hygiene are essential to preventing foodborne illness according to the guidelines presented.
This document provides information on food hygiene and safety management. It discusses key topics such as food hazards, foodborne diseases, cleaning and sanitation, and personal hygiene. Food can become contaminated through physical, chemical or microbiological hazards. Common foodborne illnesses are caused by bacteria like Salmonella and E. coli. Proper cleaning, sanitation and disinfection of surfaces and equipment is important to prevent contamination. Maintaining high standards of personal hygiene, like frequent handwashing, is also essential for food safety. The document outlines best practices and guidelines for food handlers to follow to ensure food is produced and handled safely.
This document provides an overview of food safety practices related to handling practices at different stages in the food flow, including purchasing, receiving, storing, preparing, cooking, holding, cooling, and reheating. Key recommendations include checking supplier quality and inspection reports when purchasing, verifying temperature and quality when receiving deliveries, storing foods at proper temperatures and separating raw and ready-to-eat items, using a food thermometer to ensure proper cooking and holding temperatures, rapidly cooling hot foods and reheating foods to the proper temperature if necessary, and maintaining clean and sanitary conditions throughout food handling.
FOOD SAFETY AND ENVIRONMENTAL HEALTH PP.pptxFaithLwabila
This document discusses food safety and environmental health. It notes that if food is not handled safely, it could result in illness affecting people's health, work, and lives. The objectives are to understand food safety, define related terms, and explain cleaning/sanitizing, personal hygiene for food handlers, food contamination, and safe handling procedures. Key points covered include cleaning and sanitizing to remove bacteria, maintaining personal hygiene, the five principles of food hygiene, and three types of food contamination. Prevention methods like proper storage, pest control, and clean surfaces and tools are also outlined.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe practices regarding loading trays, fire safety, burns, choking, and medical emergencies. Maintaining high standards of cleanliness, sanitation, and safety is essential for ensuring customer well-being and a positive dining experience.
The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe food handling, storage, and dishwashing. Procedures for preventing and responding to emergencies like fires, burns, choking, and falls are also summarized. Maintaining high standards of cleanliness, hygiene, and safety is essential for ensuring customer well-being and a positive dining experience.
Food safety is important for young children, who are at greater risk from food-borne illness. Proper handwashing, sanitizing food contact surfaces, and avoiding cross-contamination are key to preventing illness. Food service staff must also maintain high standards of personal hygiene to avoid transmitting illness. Hazard Analysis Critical Control Point (HACCP) identifies potential food hazards and how to handle foods safely.
This document provides information on proper kitchen hygiene practices. It discusses the importance of washing hands, covering wounds, avoiding jewelry in the kitchen, and not eating or drinking while preparing food. Ready-to-eat foods are defined as foods that do not require further cooking before being served. Examples given include lettuce salads, fruit, and sandwiches. Gloves should be worn when handling ready-to-eat foods and changed frequently to prevent cross-contamination.
This document provides information on proper kitchen hygiene practices. It discusses the importance of washing hands, covering wounds, avoiding jewelry in the kitchen, and not eating or drinking while preparing food. Ready-to-eat foods are defined as foods that do not require further cooking before being served. Examples given include lettuce salads, fruit, and sandwiches. Gloves should be worn when handling ready-to-eat foods and changed frequently to prevent cross-contamination.
This document provides information on cleaning and sanitizing kitchen premises. It discusses the types of chemicals and equipment used, safety procedures, and first aid. Specifically, it outlines how to recognize areas that need cleaning, classify cleaning agents, safely clean and sanitize areas according to regulations, and follow safety and first aid procedures in the event of accidents.
This seminar discusses good hygiene practices for food handlers to prevent food contamination. It emphasizes the importance of handwashing and covers proper handwashing techniques. Other hygiene topics include avoiding bare hand contact with ready-to-eat foods, covering cuts and wounds, using gloves properly, and when to exclude or restrict ill food workers. Maintaining clean clothing and hair restraints is also important. The seminar provides steps for a good personal hygiene program to keep food safe.
This document provides guidelines on universal precautions and general safety for employees who may come into contact with infectious materials. It discusses key topics including:
- Establishing practices to protect from blood and bodily fluids through OSHA standards.
- Following safety measures like proper hand washing, use of personal protective equipment, safe disposal of contaminated items, and receiving hepatitis B vaccines and training.
- Understanding common bloodborne pathogens like hepatitis B, C, and HIV and how they are transmitted through contact with infectious bodily fluids.
This document discusses proper food handling procedures for food service workers. It covers how food handlers can contaminate food through behaviors like scratching their head or touching their nose. It emphasizes the importance of handwashing and outlines proper handwashing procedures. The document also discusses policies around illness, appropriate work attire, and preventing cross-contamination to ensure food is handled safely.
This document repeats the phrase "Sit Dolor Amet" multiple times without providing any additional context or information. It consists of the same short phrase written on each line without elaboration.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
This document provides information about common ingredient substitutions. It begins with an introduction on why substitutions may be needed and factors to consider like flavor, moisture, texture and weight. Various measurement abbreviations are defined. The bulk of the document lists ingredients in alphabetical order and suggests substitution amounts and alternatives. For example, 1 teaspoon of allspice can be substituted with 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves. The goal is to help avoid disappointments when making substitutions.
This document outlines farm tools, implements, and equipment used in rice production. It describes 8 common hand tools like the bolo for cutting weeds, wheelbarrow for transporting materials, and sickle for cutting grain. Farm implements that assist with plowing, harrowing, and rotavating the soil are also discussed. Finally, motorized equipment is presented, including hand tractors for plowing and harvesting, water pumps for irrigation, and combine harvesters that thresh and separate grain. Proper use and maintenance of all tools is emphasized.
Fish processing involves all steps between catching fish and delivering the final product to customers. This includes processes for finfish, mollusks like clams and oysters, and crustaceans like crabs and lobsters. Fish processing refers specifically to fish but also covers any aquatic organisms commercially harvested from wild fisheries or fish farms.
This document provides instructions for properly storing pasta noodles to maximize freshness and prevent spoilage. It discusses storing dry, cooked, fresh, and frozen pasta. Dry pasta can be stored in an airtight container in a cool, dry place and will last up to two years. Cooked pasta should be refrigerated or frozen in an airtight container and eaten within a few days. Fresh pasta is best used within a couple days but can be refrigerated up to 3 days or frozen for 2-3 months. Frozen pasta does not need to thaw before cooking.
This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
Plating or arranging food on a plate is an art form. There are different styles of plating including symmetrical, asymmetrical, and focusing the main item in the center. Symmetrical plating arranges each element equally to convey balance, while asymmetrical plating has no set order but can guide the eye around the plate. The objective is to attractively display the colors and textures of each ingredient.
Canapés have three main parts - a base to hold the spread and garnish, such as crackers or toast; a spread that provides flavor like butter, cream cheese or tuna; and a garnish that complements the spread such as seafood, fruits or vegetables. The document outlines the typical components of a canapé including different options for the base, spread, and garnish.
why do we eat eggs and ways to present egg dishes.pptxRAMONVENEZUELA1
Eggs provide nutritional benefits beyond their traditional value as a food. They contain lutein and zeaxanthin that reduce the risk of eye diseases like cataracts and macular degeneration. Eggs can also be considered "designer foods" as they have been modified through biotechnology to enhance their nutritional value, containing omega-3 fatty acids and vitamin E. The document encourages learning about these nutritional benefits and exploring egg dishes.
Cleaning and sanitizing kitchen tools steps.pptxRAMONVENEZUELA1
The document provides instructions for properly cleaning kitchen tools and dishes. It recommends wearing gloves and an apron while washing. Dishes should be scraped, stacked in order of hardness, and washed in soapy hot water, washing lighter items first and saving pots and pans for last. Dishes should be rinsed thoroughly and allowed to air dry. Sinks, tools and equipment should also be cleaned and sanitized regularly. Following the guidelines helps ensure dishes are thoroughly cleaned in a safe and hygienic manner.
Baking tools and equipment come in a variety of shapes and sizes to facilitate different baking needs. Common tools include various pans for cakes, muffins, and breads. Cutting tools such as knives and dough cutters prepare ingredients. Mixing bowls, whisks, and spoons combine ingredients. Preparation tools like sifters, graters, pastry bags, and brushes ready ingredients. Measuring cups and spoons ensure accurate amounts. Ovens, such as deck ovens and rack ovens, cook the baked goods. A variety of tools help bakers produce quality baked goods.
This document provides information about kitchen tools, equipment, and materials. It discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon. It then describes various tools for cooking, serving, and food preparation including cans/bottles openers, colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, potato mashers, rotary egg beaters, scrapers, serving spoons/tongs, spatulas, spoons, whisks, and wooden spoons. Measuring tools like cups, scales, and scoops are also outlined. The document concludes by listing major kitchen equipment like refrigerators, ovens, microwaves,
This document contains several weekly home learning plans created by Teacher Hilda M. Nuñez for 7th grade students at Calayan High School-Main. The plans outline the learning areas, competencies, tasks, delivery mode, and targets for remediation on a week-by-week basis. They include subjects like Technology and Livelihood Education focusing on topics like using cleaning tools and equipment, identifying hazards, and communicating workplace information. The plans also schedule times for the teacher to conduct home visitations to provide remediation to students.
This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
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 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.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
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.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
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.
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
OHS.ppt
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13. Anyone who eats food prepared in your home
OR in a foodservice establishment has a right
to expect safe food served in a safe
environment on safe premises.
‘Premises’ include a
foodservice establishment
and the property around it.
A restaurant manager is supposed to know the hazards, do whatever
is necessary to correct them, and be sure there are proper warnings
where everyone can see them. If an accident does happen,
restaurants may be held ‘legally responsible’. This principle is the
same one that applies to home ownership. LIABILITY means the legal
responsibility that one person has for another.
A ‘general safety audit’ identifies areas
and practices that may be hazardous to
employees or customers.
14. Workers’ Compensation is a
state-administered program
that helps employees who
are injured in accidents
related to work, or become
sick for job-related reasons.
It provides payments for
lost work time, payments
for medical treatment, and
payments for rehabilitation
and retraining.
The Occupational Safety and Health Administration (OSHA) is the
federal agency that creates and enforces safety-related standards
and regulations in the workplace. One such regulation requires that
restaurants have a Hazard Communication Standard (HCS), and that
employers notify all employees about chemical hazards on the job
and provide training for their safe use.
15. Chemicals sometimes pose
physical hazards because they are
flammable, explosive, highly
reactive to air or water, or stored
under pressure that could cause
damage to property and burns.
Chemicals sometimes pose
health hazards because they can
cause long- or short-term
injuries or illnesses. They may
be toxic (poisonous),
carcinogenic (cause cancer), or
corrosive (cause a material to be
eaten away or dissolved).
Each chemical in a foodservice
operation must have a Material Safety
Data Sheet (MSDS) that describes the
hazard it presents, first aid,
procedures for handling it,
manufacturer contact info, etc.
Ammonia, brass and silver cleaners,
chlorine bleach, coffee pot cleaners,
degreasing agents, disinfectants, drain
cleaners, floor cleaners, dishwashing
detergent, propane, butane, and
pesticides are all examples.
16. There are 3 classes of fire hazards in a
kitchen or restaurant environment:
Class A includes wood, paper, cloth, or
cardboards; Class B includes
flammable liquids, gases, or grease;
Class C includes electrical equipment
and circuits. Portable fire extinguishers
are marked A, B, C, or a combination.
Arson refers to the deliberate
and malicious burning or
property. Good fire safety
procedures and building
security can minimize risk.
Smoke detectors
must be placed
where they have a
flow of air past them,
not in dead spaces
such as at end of
hallways or between
ceiling beams. Heat
detectors are
activated by
significant increases
in temperature.
To put out a fire: remove the fire’s fuel
supply; deny it oxygen; cool the fire’s point
below it’s combustion point (throw on salt;
flour will burn), or disrupt the flame’s chain
reaction with a fire extinguisher.
After smoke comes
fire. NEVER throw
water on a grease fire!
CLICK ON THIS PICTURE TO SEE VIDEO
17. In order to serve food
while it is hot, it may
be served on heated
plates or in skillets.
Warn your guests
about hot dishes or
hot fillings in food, or
about extremely hot
liquids.
Use potholders. Do not
substitute dishcloths that
may be damp or towels
that hand down.
Avoid steam
burns on
hands &
arms.
18. Keep traffic patterns clear;
check for exterior weather
hazards; wipe up spills or
grease on floors immediately;
make sure lighting is good;
check stairway handrails for sturdiness and stairway coverings must be
secure; never use stairs or landings for storage; use ladders safely.
19. Lift items carefully to avoid injury, especially to
your back:
A. stand close to the load with one foot slightly
in front of the other; feet shoulder-width apart
B. stand straight; face the load; bend at the
knees and lower yourself with the leg muscles
C. grip the load with your whole hand; keep
wrists straight; tighten stomach muscles;
slightly arch the back; check the weight and
balance of the load; transfer weight to your legs
as you lift the load; do not twist
D. keep the load close to the body and elbows
against the side of your body
E. look for hazards in your way, such as people,
obstacles, sharp corners, stairs, etc.
F. give people carrying heavy objects the right-
of-way
G. use hand trucks, dollies, and carts when
possible
20. Use equipment with blades
carefully, such as slicers,
blenders, choppers, and
grinders. Employees under the
age of 18 cannot operate these
in restaurants or grocery stores.
Practice safety when using cutting strips on
plastic wrap, waxed paper, and foil products.
Edges of tin or
aluminum cans can
be very sharp after
opening.
Use care when using
utility knives to open
boxes or crates.
Sweep up large pieces of broken glass and discard in clearly marked
containers. Use a wet paper towel to wipe up counters and floors to
pick up the smallest fragments of glass BEFORE using your dishcloth.
21. Sharp knives are
safer than dull
ones; you exert
less force.
Use a ‘claw hold’
when chopping
or dicing,
keeping the tips
of the fingers
tucked back and
slightly under.
Wash knives separately; do not let them
‘hide’ while soaking in soapy water;
pass the knife to another person by
laying it down on a sanitized surface and
allowing them to pick it up; carry a knife
with the point down and slightly away
from the body; only use knives for their
intended purpose; step out of the way of
a falling knife, not attempting to catch it.
22. When plugging in or
unplugging an electrical
appliance, grasp the plug
end, NOT the cord.
Always unplug the mixer
BEFORE inserting or
ejecting beaters. Use care
to keep spoons, rubber
spatulas, long hair strands,
or fingers away from
moving beaters.
Use sturdy stepstools
for climbing. Do not
store heavy equipment
over your head.
Electricity and water do
not mix!
Avoid the use of extension cords. Do not
overload electric circuits.
Tie back long hair; do not
wear loose clothing.
23. Small 1st
(redness) and
2nd (blisters)
degree burns
can be treated
immediately.
Reduce the heat of the burn by running cool
water (water that is too cold or ice may cause
shock) over the burn. Use a burn ointment
or sap from the aloe plant to sooth and keep the burned area moist if
the area appears dry and cracked. Loosely bandage the area, if
needed, but allow air to assist healing. Do not break blisters.
Effective first aid for either light injuries or until
more complete treatment can be provided, meets
the injured person’s emotional and medical needs.
Allow minor cuts to bleed for a bit, to wash the
germs back out of the wound. Rinse with cool water,
or apply pressure to stop the bleeding. Apply an
antiseptic and a bandage.
24. Choking can be caused by:
Trying to swallow large pieces of poorly
chewed food.
Drinking alcohol before or during meals.
Alcohol dulls the nerves that aid in
swallowing.
Wearing dentures. Dentures make it
difficult to sense whether food is fully
chewed before it is swallowed.
Eating while talking excitedly or laughing.
Eating too fast.
Walking, playing, or running with food or
objects in the mouth.
Children eating foods the size of a hot dog
or grapes, nuts, raw vegetables, & popcorn
* * * * *
The Heimlich Maneuver
clears the airway of a
person who is choking.
Cardio-Pulmonary Resusitation (CPR):
clear the Airway, Breathe for the person, and
restore Circulation through chest compressions.
25.
26. The #1 cause of food poisoning is the
improper cooking and storage of food.
Poor hygiene comes in second.
The people at the highest
risk of dying from food
poisoning are very young
children and the elderly.
27.
28.
29. The most common source of
botulism is in low-acid
canned foods.
1. NEVER USE FOODS FROM
BULGING CANS
2. AVOID DEEPLY DENTED
CANS, ESPECIALLY AT THE
SEAM OF THE CAN
3. DISCARD FOOD THAT
EXPLODES FROM A CAN
WHEN OPENED
4. DON’T TASTE FOODS YOU
SUSPECT MAY BE SPOILED
30. IF the e.coli organism is living in the intestines of
a healthy cow, and…IF the fecal matter inside
these intestines touches the meat during the
butchering process, and…IF you eat this meat
without thoroughly cooking if first…
…then you can get e.coli poisoning.
Thorough cooking of the
meat, until there is no pink
remaining, kills the e.coli
organism. Hamburger is
the most common source
of a large outbreak.
Meat is not the only source. Any
food or liquid can become
contaminated if it comes in
contact with the infected fecal
matter. Even sewage-
contaminated flood waters can
pose a threat.
31. The leading cause of food poisoning.
Source: eating, or coming
in contact with raw or
undercooked chicken.
Washing hands and
work surfaces is the
best preventative for
cross-contamination.
Use hot water and soap,
or better yet, a diluted
bleach solution.
(kam′pi-lō-bak′ter)
32. The second leading cause of food poisoning,
salmonella is most often associated with eating
raw or undercooked eggs.
Even eating raw cookie dough and cake batter can place
you at risk, because they contain uncooked eggs.
Cooking destroys this bacteria, so cook eggs ‘til yolk is
firm to eliminate all risk.
33. Good hygiene of the
food handler limits
the spread of this
food poisoning.
This bacteria can be
transferred from the
skin, nose, and
mouth to the food.
34. The cowboys of the old west
feared contracting a case of
“toe-main” poisoning, from
eating the camp cook’s bad
chow. This wasn’t some new
fangled fatal disease…it’s just a
word that meant the same thing
as “food poisoning”.
PTOMAINE
POISONING!
(spelled correctly!)
35. DRINK FLUIDS. That is
the first and most
important step to
recovery. Consult a
physician if symptoms
become severe or last
longer than 12 hours.
Doctors can only
help treat the
symptoms. Do
not induce
vomiting. By the
time you actually
feel sick, the
poisoning is past
the stomach.
36. Although molds can cause foodborne illness, they more likely
cause allergic reactions.
37. Aluminum foil may corrode
if used to store acidic
foods such as tomato
sauce. It will get little holes
in it and leave an
unpleasant, but not harmful
metallic taste in the food.
De-tinning is a
dark discoloration
of a can lid or
lining. It is simply
a non-harmful
chemical reaction
of acid, metal, and
oxygen.
METAL AND
ACIDIC
FOODS
DON’T MIX!
39. After thawing foods, you must
cook them before refreezing.
NEVER stuff the turkey until you
are ready to put it in the oven!
Any food
containing
mayonnaise
must be kept
cold at all
times!
Keep the inside of
your refrigerator very
cold… the lowest
shelves being the
coldest!
Wash all fruits and vegetables
before eating them!