Save and submit all journals together in this document and rename the document with your name. All Journals will be submitted electronically through ILearn with 4 due dates.
Vista Room Kitchen Journal 1 (20 points)
Name: Patricia Liyady 916702454
(Lab Day: W ) Time: 8:00 - 11:00am
For the first journal, answer the following questions related to your Vista Room lab experiences up to date in a 1-page essay. Formatting: Times New Roman, font size: 12, and double space.
• What station or positions did you work? Be specific.
• What tasks did you perform? Did you receive proper guidance from the chef or peer?
• Did you taste any of your products?
• What new techniques did you learn this week if
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Both owners and managers of an operation should be well knowledgeable of the entire set up and flow of food service whether it be the facility specifications or kitchen staff management. From what I learned in the Vista Room kitchen is that commercial kitchens are divided into distinct sections for respective uses; the dishwashing area, the hotline area, oven area, and food prep area. The dry ingredients are stored under the tabletops and over the high shelves by the wall of the food prep section. Since the Vista Room is a smaller operation, there is only single refrigeration divided into meats, dairy, vegetables and freezer. The layout should be set so that flow of food preparation is efficient such as hand washing sink should be where it is highly accessible to those working in the food prepping area. Managers should also ensure that all the kitchen staffs working are certified food handlers and aware of providing food safety. The staff should be educated upon how foodborne illnesses occur and how too avoid any contaminations from occurring when preparing food in the kitchen. By washing hands before prepping raw food with warm water, soap, and dry with single use paper towel. Nails should be trimmed as well since both hair and nails are two of the most common physical contaminations. Staffs should be wearing proper uniforms with such as caps to ensure hair is away from the face. Uniform requirements are also needed to provide safety to the staffs themselves such as loose pants in in case of hot oil spillage and flames caught it can be quickly removed, and aprons should be worn in prepping areas. Managers should also observe and check if staffs are in good health condition to work. They have the right to exclude any staff showing signs of severe symptoms such as
You will have to take care of others and yourself. A practitioner will need to know the policies and procedures in the setting they are working in and if there is an accident or incident that has happened, you will have to report it to your manager. There are settings that offer you a uniform which is a sweatshirt and trouser but there are settings that do not have a uniform and in that case you should choose your clothing
Large farms, processing facilities, and factories are used by the industry with a variety of levels of security. There are often sanitation processes, good manufacturing processes, and hazard identification and control systems in place at processing facilities and factories. Even with these systems and processes in place, the overall facility or a single batch remain vulnerable. The highest risk comes from the employees either intentionally or unintentionally contaminating a batch of food. Testing is supposed to ensure the food is within specific allowances for contaminates, but the laboratory confirmation takes time that perishable items may not have to wait.
Nancy Cohen states that common food safety is overlooked in cooking shows. A lot of the issues she raises mainly involve hygienic practices not performed by the chefs in the shows. She states, “Bare-hand contact contributes to 35% of foodborne outbreaks from restaurants; thus, avoiding bare-hand contact, washing hands, and using gloves are critical steps in preventing foodborne illness” (Cohen). Washing hands is a huge concern to keep bacteria from infecting the food; however, in the show none of the chefs wash their hands before making the food. In the show, the chefs marinated the steaks with their bare-hands.
While reading this case study there were some things that I found similar and different about the two companies. Ella’s Kitchen and Viacom Brand Solutions (VBS) are alike because both companies showed foresight in identifying how to tackle their respective issues (Eagle, Dahl, Czarnecka, and Lloyd, 110). They are different because they both had different visions. Ella’s Kitchen was founded in 2005 by Paul Lindley who is a father of two. He envisioned on developing a product that was aimed towards children and contained organic fruits and vegetables.
Career Assignment The purpose of this assignment was to explore careers in the food service and food industry by conducting an interview with the person that works in these areas. I selected Gloria Harwerth to interview. Mrs. Harwerth is the food service supervisor at Saint Luke Catholic School. Since this is a small private school that has a few students from PK3 grade through eighth grades, she also holds some basics Administrative Assistant functions in the school. Mrs. Harwerth education is a Bachelor of Science in Business Administration.
I answered the questions I was given ensuring that I added all of the necessary information. Findings Current Structure The current organizational structure for Fraser Foods is functional. This means that similar tasks are grouped into departments, for example, the production department will deal with all activities relating to making the product while the HR department will deal with all employee training
As a service we have to comply with these regulations and by having regular meetings such as health and safety, infection control, checks being carried out such as fire compliance, having designated first aiders, file audits, medication audits, live staff observations and regular supervisions to not only provide support to staff and identify any training or support needs but also to highlight any areas that are of concern that could have a detrimental impact on our service
Health and safety at work act 1947 The health and safety at work is the legislation, which covers the employees’ health and safety in the UK. The law requires a high level of management that employers must follow, they must look at risks and assess them and take a sensible measure to prevent these risks from happening. This policy and procedures is for Risk assessments and the fire policy/procedure. This promotes safety because care organisations have to make sure that they are able to provided a safe environment in a health and social care setting.
Unsafe work practice that can affect the well-being of individuals include: Rough handling, for example pushing, pulling, dragging. Unsafe administration of medication, for example, failure to check dosage. Ignoring health needs and social needs such as clean clothing and personal hygiene. Visible injuries or marks of abuse on body and complaints not taken seriously can put them at more danger, harm and risk of abuse. I will ensure that I keep to all the procedures for checking for abuse and the wellbeing of the individuals that I work with; by following these and the individual’s care plan I keep within the minimum standards of care and also work in a person centred way to make sure all individuals are happy and safe.
Especially with the fact that nail technicians are exposed to dust, chemicals, vapors, and biocides (Linda Ray). Nail technicians must remember to sweep and wipe down all the tools past clients had touched to steer clear of diseases so it does not spread around to different clients. With knowing how to properly identify skin and nail conditions to see what can be treated in a salon or needs medical attention (Ferguson). Knowing what can be treated at the salon or needing medical attention is a great way to keep down disease not only to other but also the nail technicians themselves. Despite some of the disadvantages of being a nail technician they must remain positive throughout the day.
Food is required in order to live as well as maintain a healthy lifestyle. Potassium, fiber, fat, calories, sodium, along with a bunch of vitamins are required for human body. Calories give us vitality to move around and do our day to day work. From past food industry in United States has grown so much.
Health and Safety at Work Act 1974 These Act inform practices that all staff the responsibility to keep themselves and other around them safe through their actions at work and they must to report any health and safety problems. Also, all staff must to follow policies and procedure when hand handing equipment and they should to work in way that puts other around them in danger. Control of substances and Hazardous to Health Regulations 1992 These regulations inform practices that cleaning materials must to be kept in a locked cupboard. Also, these regulation state that disposable gloves and aprons must to be provided for cleaning and handing chemicals.
Hello Aimee, I 'm writing you this email with a few concerns regarding one of the other prep cooks who I observed doing multiple unsanitary things today putting everybody who eats at the salad bar at risk from kids all the way to senior citizens who eat at evk. When I returned from setting up the salad bar around 11am and started cutting some watermelon for the line I observed Juan behind me blowing his nose and then not washing them and began prep and at the same time told Anna that "he was sick and everybody at home is sick" and they he would probably go home early. Then I saw and heard multiple times him coughing all over the food while plating desserts, also was putting his hand in his mouth wearing gloves eating them. He also continued to cough over the meats while slicing and I believe around 12:45 stuffed slices of ham in his mouth yet again.
Kitchen Best Appliance Company Ltd (Kitchen Best) recently faced with some management issues. As there was a lack of an enforceable and systematic management system, opportunities were discovered for bribery and nepotism. Moreover, quality control was found to be ineffective and losing the major customer became possible for the company. As these issues hindered the development of Kitchen Best, rectifications are needed. The following report will comprehensively investigate the major problems of Kitchen Best under the current management style and propose the recommendations to solve the problem which needs immediate attention and correction.
Don’t wash their hands after meals potentially leaving saliva and bacteria from their mouth. 2. After infecting their hands with bacteria by a. Sneezing b. Coughing c. Touching a cut d. Touching their mouth 3.