Health and Safety reprehensive it is important that we all understand the different legal requirements that involve working in a residential home. Below are listed some of the different legislations, policies and procedures that are within the legislations and how these are to a residential home setting and how they promote the safety of all service users, staff and visitors. Health and Safety at Work Act 1974 Management of Health and Safety at Work Regulations 1999 The Health and Safety at Work
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Three food safety legislation. These are three key points that I will be talking about that relate to food when preparing, cooking or serving the food. Food safety, Food hygiene, Food inspections Food safety act 1990 Food safety is really important because you will be handling food that you don’t want to come across any harmful bacteria that can affect people’s health. For example you would need to make sure that the food is safe to eat this can be done by making sure that the food is cooked
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have exactly what they ordered, so food consistency is crucial to your business. Your cooks should be able to cook the same dish and the same blend over and over. Otherwise, inconsistency of your food will remove the customer’s interest from buying your best sellers over and over. It is a good move to conduct a training regarding ingredient proportions and standard preparation procedures and right timing of grilling without over-cooking. Also, knowledge on the food quality standard is important. As
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BACKGROUND The Department of Health’s (DOH) Food Hygiene Inspection Program is risk-based. This means that those facilities that pose a greater risk to the public becoming sick from consuming their product are inspected more often than those that pose a lesser risk. The amount of risk is determined by risk factors. These risk factors include the type of food served, amount of population that is required, the population that is served, and the quantity of food that is prepared. Cafeteria workers have
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The Prevention of Food Adulteration Act & Rules (as on 1.10.2004) CONTENTS PRELIMINARY SECTION 1. 2. 2-A Short title, extent and commencement Definitions Rule of construction PAGE 1 1 10 MISCELLANEOUS SECTION PAGE 14. Manufacturers, distributors and dealers to give warranty 35 14-A Vendor to disclose the name, etc, of the person from whom the article of food was purchased 36 15. Notification of food poisoning 36 16. Penalties 36 16-A Power of Court to try cases summarily 39 17. Offences by
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Increases Over Time at Room Temperature Abstract Lunchmeat is a perfect medium for the rapid growth of microbes because it is high in moisture. How long can zip locked lunchmeat be left out before it becomes unsafe for consumption? In order to test the safety of lunchmeat being left out of refrigeration, an experiment was conducted over a three-day period. All turkey samples were in a zip locked bag, the 24 and 72 hour samples were left out at room temperature; the control remained refrigerated. All samples
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environment consists of everything outside the business. The McCain product most people recognise is chips. McCain is the world’s largest producer of chips. McCain buys 12% of the British potato crop. McCain is also one of the world’s largest frozen foods companies. McCain is a privately owned company with a strong market focus. This means that it carries out research to find out what consumers want. It then uses this market information to create products that consumers want to buy. McCain’s business
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Legal Focus Kudler Fine Foods is a specialty food store created by Kathy Kudler (Apollo Group Inc., 2013). After reviewing Kudler Fine Foods’ information, it has been determined that their legal procedures are severely lacking in preparation for legal action. The thought process behind the current legal plan is to be reactive which only helps after an issue has occurred. The information systems team is formulating a plan to update policies and procedures as well as best practices to be both proactive
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FOOD PREPARATION AND THE TEMPERATURE DANGER ZONESafe temperatures mean 45 F or below and 140 F or above. Any temperaturebetween 45 F and 140 F is considered to be in the TEMPERATURE DANGER ZONE.Food products have to be in the danger zone at some time during their preparation.However, 3 hours is the maximum time that a food can be in the danger zone withoutbecoming dangerously contaminated. After 3 hours in the danger zone, enoughbacteria can grow to cause foodborne disease outbreaks. Unfortunately
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The Food And Drug Administration has made a rule that requires motor carriers and shippers to make sure that vehicles are cleaned and properly-refrigerated when they are transporting food. Doug Morris is the OOIDA Director Of Safety And Security Operations. He has stated that the changes are something that they have been working on since January 2013. He also stated that these are major changes dealing with the housing, shipping and production of food. The Food And Drug Administration Modernization
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