Term 2b Flashcards
List three employment rights that employees and workers have in the Hospitality and catering industry have
Working time directive - people cannot be expected to work for more than 48 hours per week (they can choose to work for longer if they want.
People must have one day off per week and if they work for 6 hours a day they must have a rest break of at least 20 minutes.
People under the age of 18 cannot work more than 8 hours a day or 40 hours a week.
Give 2 reasons why hospitality and catering businesses are being encouraged to become more concerned about environmental issues
Every year in the UK, around 3.5 million tones of waste is produced by hotels, restaurants, pubs and other hospitality and catering buisnesses. So the idustry need to act on what they are buying and how it affects the planet. A lot of good food is also being wasted that could be eaten by poorer people which is due to the hospitality and catering buisnesses
Suggest three ways in which a hospitality and catering buisness can become more environmentally friendly
Possible answers:
We can reduce the amount of food waste by:
Reducing portion sizes.
Providing containers for customers so they can bring hone left - over food to eat later.
Passing on good quality left - over foods to food charities to make into meals for poor people.
Turn the food waste into compost.
Making stock from vegetable peelings and off -cuts and poultry and meat bones.
Store the food correctly so that it doesn’t get wasted.
Look on goodnotes for more
Four reasons why food buisnesses are inspected by Environmental Health Officers
Food handlers are trained in food safety
Food handlers have good personal hygeine
Food is safe to eat
Food is stored, handled and cooked hygeinically and safely
Four things that Environmental Health officers can do by law when they inspect a food business.
Enter a food business without an appointment for an on the spot inspection.
Take away food if it is unsafe to eat
Check the use - by and best - before dates on foods being stored in the business.
Close the businesses immediately if it is dangerous to the health of the customers.
Apart from inspecting food businesses, environmental health officers have other duties. State 2 other duties they may have
Giving evidence to a judge if a business is taken to court for breaking the law.
Granting licenses to food businesses.
What is a food alergy
A serious and possibly life threating reaction to certain foods
What is food intolerance
Food intolerance happens when something in certain foods makes someone feel unwell most of the time but is not as life - threatening as a food allergy can be. People with food intolerence may have a range of symptoms
Five of the most common foods that cause allergies
Eggs
Fish And shellfish
Milk and dairy foods
Kiwi fruit
Seeds
Three visible or non - visble signs someone has a food intolerence
Nausea
Diarrhea
Constant tiredness and weakness
Pain and bloating
Eczma and dry skin conditions
Muscle and joint aches and pains
What is coeliac disease
Coeliac disease is a condition that involves the body’s immune system, but it is not an allergy. Someone who has this condition is called a coeliac
Two visible or non - visible signs that someone has coeliac disease
They won’t have enough nutrients going into their body
They can lose weight and become ill
What should someone not eat if they have coeliac disease
They shouldn’t eat any food containing gluten
Features of a microbe
They are:
So small, you can only see them through a microscope
Tiny plants and animals
Often called micro - organisms
Two types of microbes
Bacteria
Moulds
Yeast
Where can microbes be found
Give at least 4 places
Air, water, soil, dust, dirt, sewage food, food packaging, rubbish, surfaces, equipment, people, insects, animals, birds
What makes microbes grow and multiply
The right temperature
Water (moisture)
Food to eat
Time to grow
The right amount of acid or alkali (pH)
In the right conditions, bacteria can multiply every 15 minutes
Why do microbes make food unfit or unsafe to eat
They put waste products and posions into the food
If people eat these, they become ill with food poisoning
Large numbers of microbes in a food can make people ill because they irritate the digestive system.
Not all microbes make people ill
Some microbes are used for food production for example:
Some types of bacteria are used to make yogurt
Yeast is used to make bread
Some moulds are used to make cheese.
Microbes that do make people ill are pathogenic (harmful) microbes
What can food - handlers do to stop microbes making food unsafe
Prevent cross - contamination by:
Washing hands
Keeping raw and cooked foods seperate
Using seperate chopping boards and knives for uncooked meat and vegetables
Cooking food at a high temperature because that kills a majority of harmful microbes
What does freezing foods do to microbes
Microbes will become inactive (dormant) but will still be alive
What is three signs (symtoms) of food poisoning you cannot see
Headache
Weakness
Feeling cold and shivery
Bad stomach ache
Feeling sick
Do not want to eat food
Aching muscles
Signs of food poisoning you can see
Dizziness
Diarrhoea
High body temperature
Feeling sick
Two groups of people for whom food poisoning is very dangerous
Food poisoning is very dangerous for young children, pregnant women, elderly people, people who have been ill, people who have a weak immune system
The names of two bacteria that cause food poisoning
Salmonella, listeria
Two foods where salmonella is often found
Red meat, milk, chicken
How can moulds grow
In the right temperature conditions mould can spread and affect food
What do bacteria do in the danger zone
They multiply rapidly
Why are stainless steel pans used in food preparation
Because other metals would react with the acids and get into the body but stainless steel pans do not react with acid
Why should food be cooked to at least 70° C
Bacteria starts to die after 70°C
Why cleaning chemicals must not be stored near foods in unlabelled containers?
The chemicals might accidentally be added to the food
What is a hazard
A hazard is something that could damage someone’s health or cause an accident that would physically hurt (injure) them
What is a personal safety risk
A personal safety risk is how likely it is that someone’s health will be damaged or they will be hurt by a hazard.
What is an employee and an employer
An employer is someone who owns a business and pays an employee to work there
Definition of provision
arrangement or preparation beforehand, as for the doing of something, the meeting of needs, the supplying of means, etc. something provided; a measure or other means for meeting a need.
Three things that a manager in a H&C business is responsible for
Responsible for the smooth running of a business.
Responsible for the finances and security
Responsible for the health, welfare and safety of customers and staff
Three things that are inspected in hotels and guest houses when giving them a rating
Are they open all year round?
Number of guest rooms
Number and type of rooms availible for socialising
Environment
Reception facilities
Level of customer care
Access to facilities
Disabled access
Number of staff available
Clean and tidy
Meal facilities
Are they Licensed to sell alcohol?
Do they Meet all health and safety requirements
Standard of facilities
Wifi availibility
Identify two types of common food poisoning bacteria and state where each one is usually found
Listeria : bacteria in soft cheeses, dell meats, hot dogs and raw sprouts
Salmonella : can be in chicken, beef, pork, eggs, fruits, vegetables and even processed foods
List three ways to prevent accidentents in a catering kitchen caused by slips, trips or falls
Being organized.
Clear up things as you go along
Clean up spills immediately
Identify three safety points a chef should follow when deep fat frying
Never leave the hot oil unattended.
Monitor the temperature of the oil with a thermometer constantly during cooking
Don’t put wet food in the fryer
Identify two safety points a chef should follow when steaming food
Stand to the side when opening the steamer.
Wear moisture - resistant, heat -proof gloves
state three visible symptoms of the effects of food poisoning that the holidaymakers may have suffered on the cruise
Abdominal cramps, sickness, vomiting, diarrhoea
Where is lysteria found
Raw, unpasteurized milks and cheeses
Where is salmomella found
chicken, beef, pork, eggs, fruits, vegetables, and even processed foods.
