Young's Foods

To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

The company of restaurants started in 1946 when Truett Cathy opened his first restaurant in Georgia. They are credited with inventing the Chick-Fil-A’s boneless breast of chicken sandwich. In the 1960’s, he pioneered the opening of the restaurant in different malls in Atlanta. It has grown to become the largest quick service chicken restaurant chain in the United States based on their domestic annual sales and with over 1900 branches countrywide. The restaurant is privately held and family owned and has been progressing in the delivery of exclusive services to all their customers. The mission of the restaurant is to give identity and value to their clients and the vision is to be America’s best service quick restaurant.

There are many positive reasons for keeping equipment clean, hygienic and ready for next use and some of which are as follows,

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and control. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food.

In 1951, S. Truett Cathy made an outstanding discovery. After fifteen years of being in the greasy fast food business he found a pressure-fryer that could cook a delicious chicken sandwich in the same time as it would a hamburger patty (Chik-Fil-A.com). Cathy loved it. He decided to birth ‘The Chik-Fil-A.’ Because of the noteable all chicken menu and new way of making chicken sandwiches, Cathy came up with the slogan, “We did not invent the chicken, just the chicken sandwich.” Believe it or not Chik-Fil-A is half a century old. The first ever to open was at Greenbriar Mall in Atlanta. Throughout the seventies and eighties this franchise expanded their business by opening new restaurants in mall food courts. Finally in 1986 Chik-Fil-A opened their very first ever freestanding restaurant. Now as of 2015 there at approximately 1,900 locations in forty-two states (Chik-Fil-A.com). There are in fact twenty eight different Chik-Fil-A locations in the state of Arizona. But, in Vail, Arizona, there are zero of

The company does not have a power evidence information system. This is virtually taking shots in the dark and hoping to hits

If first aid is required the first aided in my work place must be contacted. Under the Food Safety Act 1990 I must make sure that food is stored in the correct way, the correct place and at the correct temperature. It’s important that all food is disposed of in the correct way and that all preparation areas are left clean, tidy and

Local procurement of materials provides an ease in production at the plant in Hangzhou. Costs are one area that attention is paid so that they can be kept within reason ensuring an affordable product. Throughout the process careful negotiations must be done to ensure there are adequate materials as well as manpower to fulfill the orders that have been placed by customers. The plant has the ability to produce a large amount of stock fans as well as special order merchandise. With specialty orders the process for procurement shift slightly because of the unique nature of the order and the variety of materials that may be used as well. With the procurement of the polymer done locally this also expedites the production process simply because logistics will not be an issue. The necessary machinery for manufacturing is onsite for quick manufacturing times that can quickly move into the production lines for assembly. Assembly leads way into storage for sales. Orders can be filled at the plant as well as shipped directly to the buyer both within China and internationally. Depending on the final destination of the merchandise there are multiple companies that are used to ensure the fastest shipping time to the buyer.

Other related areas including indoor air quality (IAQ) and safety may also receive the attention of the occupational hygienist. Biological hazards may stem from the potential for legionella exposure at work or the investigation of biological injury or effects at work, such as dermatitis may be investigated.  Aim to Protecting People :- The goal of the industrial hygienist is to keep workers, their families, and the community healthy and safe. They play a vital part in ensuring that federal, state, and local laws and regulations are followed in the work environment. Typical roles of the industrial hygienist include:  Investigating and examining the workplace for hazards and potential dangers  Making recommendations on improving the safety of workers and the surrounding community  Conducting scientific research to provide data on possible harmful conditions in the workplace  Developing techniques to anticipate and control potentially dangerous situations in the workplace 3 Page and the community  Training and educating the community about jobrelated risks  Advising government officials and participating in the development of regulations to ensure the health and safety of workers and their families  Ensuring that workers are properly following health and safety

That product was the pressure cooked chicken breast sandwich. Cathy always wanted to add chicken to his menu at the Dwarf Grill but knew that cooking chicken the traditional way would take too long for his customer’s needs. Cathy often thought about his mother’s way of cooking chicken and remembered she but chicken in a pan and covered the top to apply some type of pressure. He noticed that this method of cooking chicken was faster and still kept the chicken moist and tender. Cathy knew that this is what he wanted but he knew it would take a lot of trial and error and a lot of experimenting. From putting the chicken on a buttered up bun instead of putting the meat on a plate by itself to 20 different ingredients and four years of experimentations and taste testing, the customers finally said “We like it. Don’t change it again.” Cathy was finally getting

* To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

According to Plog and Quinlan (2012) explains the four tenets of industrial hygiene. Furthermore, states that anticipation, recognition, evaluation, and control are the useful tenants of workplace hygiene that allow an industrial hygienist to minimize the exposures of hazards by implementing appropriate controls. The controls may include proper disposal of chemical and biodegradable materials. To be effective in recognizing and evaluating on the job hazards and recommending controls, industrial hygienists must be familiar with the hazards' characteristics. Major job risks can include air contaminants, and chemical, biological, physical, and ergonomic hazards.

Crocs’ success is partially due to creating an effective value chain management system (Hoyd & Silverman, 2008). Value chain management is a dynamic process focusing on maximizing effectiveness along the entire sequence of operational activities (Handfield, 2011). In accomplishing this, Crocs refined its production, manufacturing, and delivery systems in many ways. Specifically, Crocs bought their resin supplier and engaged in technologically novel processes to create proprietary croslite® resins that are inexpensive to produce, odorless, and available in a variety of colors (Business Pundit, 2008). Likewise, they acquired and created compounding facilities to reduce supply chain inefficiencies and better control manufacturing of their product. Finally, Crocs improved their inventory processes by adding warehouse operations to each factory (Hoyd & Silverman, 2008).

The Food Hygiene, Health and Safety Act provides food hygiene regulations for people who work in the hospitality industry it reviews the legislation which regulate hygiene, health & safety practices. The Chefs role in the safe preparation and service of food is critical and the law states that a food handler has a legal responsibility to ensure that food is maintained in a hygienic & safe manner.