One of the infractions that I noticed on my sanitation inspection of Kitchen C6 was that the students were not in proper uniform. The hair on one of the students was out of her hat and not in a hair net there for it was not sanitary for her to be cooking in the kitchen. Along with the the uniform infraction there was also a student that didn't have on a apron cooking in the kitchen requires an apron due to keeping your uniform clean and presentable for when you step out of the kitchen to great guest and patrons. To correct the infractions I would take each student that is in violation aside give them a verbal warning the first time followed by wright up for the second time finally for the third time I would send them home for the day causing them to get a zero for the day. As for the procedure I would follow for the hair out of her hat I would request that she steps out of the kitchen and goes to the ladies room and look in the mirror to fix her hair in to her hat or come back with a hair net to fix the violation. If she refuses then the student would be sent home for the day so that there is no contamination in the kitchen due to hair getting in to food. The second infraction that occurred in the kitchen was that there was a whisk that was not in a sanitizer container it was simply left out. I could not tell if they had any intention of using the utensil once more. In any case it should of still been put in to the sanitizer so that if they did happen to want to use it they could and it would be sanitary for them to do so. As to the
A Kitchen Nightmare, Tales from our School Kitchen
Jonathan C Ouellette
The Chef’s Academy
FS 1010 Food Safety and Sanitation
Kitchen Inspection Project
Chef Kelley Jefferson
December 12, 2014
A KITCHEN NIGHTMARE, TALES FROM OUR SCHOOL KITCHEN
(This review sure is an incredible learning exercise especially for students who have little or no kitchen experience. I currently have been a student at The Chef’s Academy for six months, have participated in numerous events…
cleaning. The ships are also not inspected for norovirus, but the ships are inspected for food stored at the improper temperature and dirty cookware, some inspections for this have failed and have has norovirus. Although many ships get a good grade for inspection, they tend to continue to have many outbreaks, possibly indicating these inspections aren’t all that great.
This article discusses components, which have been discussed or seen in the Serve Safe book and in class. Although the sources…
place to make sure that the food hygiene of places within the public are up to certain standards before being allowed to serve food by being giving a food hygiene certificate this is done by giving cafes/restaurant inspections, the people on the inspections check the cleanliness of the kitchen, the standards of the food and even the hygiene of the staff and get graded, if they fail they can get a warning, a fine but depending on the how bad they are graded weather they should be shut down.
COURSE: CA Purpose 1
Professor: Davinder Kaur
HOMEWORK ASSIGNMENT: Week #5 Industry Anaylsis and Market Definition
Due DATE: Open
I have chosen to venture into the world of Food Services in particular a Limited Service Restaurant with a mobile food service truck that will provide food to two key target consumers family style dining and the on the go working professional. I have decided to focus on the areas of the food service industry which seem to be an area that turns out failing…
Part 1 '' Food Safety and the Law.
Food safety management procedures
Guests choose a restaurant because they trust and believe that the establishment shall always fulfill their demands and expectations both the expressed and unexpressed expectations. They trust that the food cooked in the restaurant is safe to eat and will not make them sick after eating. Providing customers with safe food is not only important for the success of a business but also mandatory by law.
A Food safety Management…
Lesson 1: Introduction to Food Safety
This lesson focuses on the following topics:
What is Food Safety?
Hazard Analysis and Critical Control Points (HACCP)
Permits and Inspections
What is Food Safety?
Food safety is the practice of eliminating harmful agents from food, preventing food contamination, and ensuring that food is fit for consumption. In general food safety tries to:
Reduce conditions that favor growth or introduction of microorganisms that cause…
growing since ages and they always want their customers to be fully satisfied and meet all the best quality expectations which has made their reputation for all these years.
Below are the quality checks which are followed in the Best bake
• Inspection of raw materials to ensure that no poor quality ingredients are used
• Vigorous checks on the process to ensure that the weights of the ingredients and temperature and the time of baking are correct
• Maintaining a hygiene and clean environment…
difficulties did the new immigrants face in coming to the United States?
--The journey for many to the United States was one filled with disappointment, fraud, and extreme difficulty. The starting point included an overcrowded vessel, with poor food and sanitation practices (leading to unfortunate sickness). Next, immigrants in the major cities were inspected for physical problems and/or contagious diseases. Those with any sort of disease were not allowed in and deported back to their home country. If…
The proponents undertook the study because the existing products similar to the product under this study are not readily available to the greater masses and if available at a high cost. The proponents chose this study to address the need of sanitation and proper hygiene in the community at a low cost, in an environment-friendly way.
The idea to go into the venture was initiated by one of the proponents who had an acquaintance who formulated an organic compound extracted from the banana…
cities of vesuvius - Pompeii and Herculaneum-
stages of occupation of Pompeii and her Herculaneum -
POMPEII AND HERCULANEUM-
Strabo , the geographer writing in the 1st century ad - suggests the Oscans , were the founders of Pompeii
origin of Herculaneum -lost in legends associated with Heracles - Strabo also believed the Oscans were its founders
THE GREEKS AND ETRUSCANS
the greeks and etruscans during the 7th century - expanded their influence to other places around the coast and…