Food Hygiene Revision Essay example

2. Identify one of the three ways to keep your work area safe. (1 pt)

|- Food Hygiene Regulations 1995. These regulations also require that employees who handle food as part of their | | | |

And can cause a food borne illnesse or a food borne outbreak. This is unsafe for your company as well as the students and staff that consume the food here please help me, help you with making a full blow investigation on the food service here

Robert Kenner, the director of “Food, Inc,” questions to the audience that how much do we really care about the food we buy at our local supermarkets and served by our families? Everyone knows what foods are; that any nourishing substance that is eaten or taken into the body to sustain life, provide energy, and promote growth, and these are one of the most important thing for human beings. However, many people maybe never thought about bigger-breasted chickens, tomatoes which won’t go bad after many miles trip, and how pigs are killed in a really tiny and dark room by “The killer floor.”

This course is designed to acquaint students with English-language literature that uses food, beverage, and culinary arts as its primary subject. Students will develop their critical reading skills as they are exposed to various literary mediums such as poem, newspaper articles, essays, short stories, and blog entries while critically analyzing each piece of the literature. In addition to reading, students will also be introduced to basic food writing in this course. Through course assignments and projects (blog entry/creation, journal assignment, restaurant review, etc.) students will practice and gain fundamental writing skills in introductory food writing.

Every year millions of people of all ages suffer from food poising due to something they ate was wrong. Sufferers experience a series of vomiting associated with diarrhoea. It is very hard to determine the cause of such attacks because eaten food doses not remains; only when many people fall ill by eating the same food can possibly say that the food was source of the outbreak. Food posing is defined as an illness caused by various bacteria, fungi, parasites, viruses or chemicals. When food or water is in contact with these pathogens it becomes poisoned. The diseases that are caused by these organisms arise as a result of two possible ways ,they might be very infections in which, they access to the human body and multiplies in it or they

It is time for lunch or maybe even dinner and one has no idea what to eat. After looking through take out menus and reading restaurant reviews everyone decided on one place, Applebee’s. Here comes the next hard decision which is what to eat. If you are like me then you already know what you are going to eat before you even get there. Now on the other hand if you are like a lot of others, you get to the restaurant and have to sit there for another twenty minutes before finally deciding on something. The waitress offers the special and asks what everyone would like to drink. Well at least you know the answer to that question.

Prevention requires control measures at all stages of the food chain, from agricultural production, to processing, manufacturing and preparation of foods in both commercial establishments and at home. Ensuring food is properly cooked and still hot when served. Washing hands thoroughly and frequently using soap, in particular after contact with pets or farm animals, or after having been to the toilet (WHO). Both professional and domestic food handlers to be vigilant while preparing food and observing hygienic rules of food preparation. Protecting fields from animal faecal contamination.

people today are considered about what they eat because many people are wary that food contents pesticide pollutants. These days more people are wary that what they eat maybe giving them life style diseases. According to many scholars changing our life style depends on our food system. According to Mark Bittman, a New York Times food writer and cookbook author, and Michael Pollan, UC Berkely professor of Journalism and author, people today severe from life style diseases like type 2 diabetes, heart diseases, and diet-related cancers. because they eat too much meat and fast food and consume too much sugar specially in the form of high fructose corn syrup. Both Bittman and Pollan advocate eating less meat and much

2. Describe the categories of hazards that may be present in foods and suggest methods for their control or prevention.

I had the privilege to go and talk to the CEO of MANNA FoodBank. I left school at lunch and we drove to the MANNA headquarters. We walked in and there were about 25 people. The CEO, Hannah Randall, got up in the front and started talking about the secrets of hunger. She told us “hunger is hard to point out.” We watched a short clip of a kid, someone who looks like any other kid at a public school. But this kid had a mom who made minimum wage and she had to steal to get food on the table. You may pass someone on the street and just walk by with no thought that they may be hungry. Next the CEO gave us a chart of what a minimum wage full time job pays and what everyday costs are. The everyday cost trumped the monthly pay $524 more. This is a big

Cross-contamination can be identified as the smallest mistake and also the easiest to avoid in any case. A short research explains that, “cross-contamination occurs when one object becomes contaminated by either direct or indirect contact with another object which is already contaminated”. However, a study was done by a control group to identify cross-contamination within a participating party and results were shocking. In the study, “about 90% of salads were contaminated and 24% were highly contaminated although levels were for the food safety messages group, handwashing scores were lower for the control group than for the other groups. Cloth towels were the most contaminated contact surface and towels were frequently handled by participants.”

When fabricated in accordance with military specifications, it should be able to withstand thermal processing, or retort processing, and a wide temperature range sufficient enough to prevent package damage during transportation and storage. Food packaged in a conventional can must be cooked approximately twice as long as food contained in a retort pouch, as well. To sterilize the food contained in either form of packaging, it must be brought up to approximately 245° F and kept there for a specified period of time. Retort packages have a thin profile and a high ratio of surface area to volume. Heat penetrates the food much more quickly when it only has to reach the inside of an approximately half-inch-thick mass, rather than a much larger mass in a round can.

There is an increasing practice for food service establishments to allow customers to bring in their own re-usable take-out food containers instead of using the traditional one time use containers that food service establishments provide. This leads to the question of cleaning and sanitation of the containers and bags and ultimately, the public health safety for the individuals who use these re-useable containers. Currently, there is limited information regarding the safety of this practice. Hence, this issue was brought up by Lorraine McIntyre and Claudia Kurzac, both of whom are food safety specialists in BC, so that it may be further explored.

c. Process: As they would say, if it’s not broken why fix it? During our visit, we noticed the restaurant was very busy and yet the service was fast and efficient. It seemed like a food bazaar with the aromatic scent of the saffron rice, the friendly chatters of the crew and the rush of the guests hunting for empty tables on both levels.