D2: Health, safety and hygiene regulations and their impact on food retailing. Health and safety laws An Act to make further provision for securing the health, safety and welfare of persons at work, for protecting others against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere. This act is really important for food retailers to meet their health and safety because it will reduce the risks for their employees and customers. If food retailers don’t meet their health and safety, they will be prosecuted and fined thousands They will also lose their reputation and performance. Healthy and safe environments Healthy and safe
Food safety act 1990 The food safety act states that people who are working with food must have good hygiene practice and be able to use the services safely and prepare and store food correctly. This policy and procedure is for Food hygiene. This promotes safety because its
The Clientele and Customers. The findings of the investigation will make them benefited and will make them to be aware of the importance of food safety, hygiene and sanitation and for them to take precautionary measures to avoid unsafe food that will lead to food borne illness. Cafeteria Employees. This study will make them aware about proper food handling as mandated by the Sanitation Code of the Philippines and the significant roles they play in providing safe food that will contribute to improved guests’ safety. Likewise, by knowing the standard operating procedures (SOP) in operation, they would improve food service and increase
They will be informed first and foremost of what they are already doing good and bad. If they can see that something’s that they already incorporated in their everyday life then they will be more acceptable to the change. They will learn how to grocery shop effectively. Which means they will be taught how to buy higher priced healthy foods over the cheaper bad foods without breaking the bank. They will also be taught how to how to cook healthy foods that are kid friendly.
However, using Penders’ Health Promotion Model, it is possible to advance the nutritional practice of the affected people. It can assist in planning and changing unhealthy practices to promote health. Evidence indicates that it is effective in controlling unhealthy behaviors. This Health Promotion Model is anchored on the social cognitive theory because the influence of engaging in health-promoting behaviors lies on the perceptual factors of the perceived benefits, barriers and self-efficacy (Khodaveisi et al. 2017).
The decisions we make about food impact our relationships with others. Choosing to sit around a table and have a healthy meal is how Abdul and Nelson express their food identity. They choose to do this because this is all they have ever known. The way I express my food identity is going to be different from the way Abdul and Nelson express theirs. This is because our cultures have taught us that certain foods are right and
The accurate assessment of food intakes is an essential prerequisite in monitering the nutritional status of the population and specific subgroups, such as age and gender groups. Dietary intake assessments are an invaluable aid in investigating the links between diet and health. The reasons for collecting measures of dietary intake can be catogorised into three main headings: Public Health, Clinical, and Research. Dietary Assessment for Public Health is used to evaluate nutrition-based intervention programmes and to identify the nutrients being under or over consumed at a national or community level. Clinical Dietary Intake Assesments They are used worldwide to assess the health of populations.
Food availability and food utilisation does not necessarily relate to each other. Food utilisation is how food is used or utilised, stored and also prepared . Factors that affect food utilisation are cleanliness during food preparation, food storage and health of an individual as it affects the nutrients absorption. Proper preparation of food and storage will ensure the food will not spoil and will be utilised fully. Clean water also plays an important role in food utilisation as it determines the food hygiene and also good health .
I first started my weekly routine of cleaning the sink area, such as the drying rack and the counter top basin. Working in a food industry further emphasises on the personal hygiene and safety practices. By practicing these good hygiene practices, it also helps prevent contamination, thus protecting against wastage and negative economic consequences for food producers. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the production of food. The determination of physical properties of food and related products are a pre-requisite for planning and production engineering.
A comprehensive technical definition, essentially followed here, is given in a draft document prepared by the United Nations Administrative Committee on Coordination-Subcommittee on Nutrition: "A household is food secure when it has access to the food needed for a healthy life for all its members (adequate in terms of quality, quantity, safety and culturally acceptable), and when it is not at undue risk of losing such access" (UN ACC/SCN 1991, 6). An effective food security policy should aim to ensure an adequate dietary intake for all households without exposing them to excessive risks in attaining that intake. Now a day, in addition to the government of poor countries, various private actors, ranging from the food insecure households themselves to communities, NGOs, CSOs, international agencies, and bilateral donors are acting to improve household food security in the poor countries (Galunde Warotte,