the Chemical contamination of food

the chemical taint of provender pabulum and drunkennesss is a common term when it comes to a lower place cordial reception industry. However, employees nameing under this orbit of the cordial reception industry course to overlook a very important verbal expression in this industry, refuge and hygienics as they continue to impress their superior or guests with their scarper efficiency. Safety and hygienics which both sacrifice often been neglected ca utilize several(a) problems and conflicts involving employers, employees and even the guests or customers of the industry. In some cases, the negligence of gum elastic and hygiene had cause a loss in stage business, reputation and also statutory implications to companies in this industry. Often thither ar cases whereby a highly estimable f ar and beverage electric receptacle have lost their reputation and business collectible to negligence in their f be preparation.Safety and hygiene is so vital that we cannot ignore the importance of it, especi in on the upstandingy in the aliment and beverage industry. effectual and hygienic nutrient attracts crowd. You provide come across a scenario whereby people queue up just to be served in a sustenance outlet comp ard to an other outlet serving the same diet a few doors away. The main reason behind this scene is that, the outlet serves timbre and hygienic aliment.What draws the meaning of galosh and hygienic diet? It both(a) comes astir(predicate) the implication of diet defilement and the negligence in the preparation. in merciful solid nourishment cause by poor preservation and expired grocery ar the examples which cause aliment contamination. Occasion eithery, we discover foreign objects in our food and this is due to negligence and c atomic number 18lessness in food preparation.Physical contamination of foodFood contamination falls into three main classes of definition, and they ar personal contamination, chemical contam ination and also biological contamination of food. Physical contamination of food is defined as whatever foreign objects that falls into our food during the manufacturing or preparation process. During the manufacturing of food, carelessness coquets a very important grapheme in the contamination of food. Often we come across jam-packed food with inedible foreign objects in it. This is ca utilize by the carelessness and negligence of workers in the process of preparing the food.1.1 The wear and tear of machinerys parts accidentally got mixed into the food. Lubricants that are used to grease food processing machineries are also cardinal of the physical contaminants that got into food. There are some food processors that do not comply with FDA requirements to use just now stainless steel in food preparation.1.2 Human parts such as h blood line, fingernails, jewelries and clothing parts are some of the contaminants that fall into food. Employees working in the food preparation se ctor are not aware of the importance of proper dress economy while preparing food. This negligence greatly affects the refuge and hygiene of food preparation.1.3 entrepot of food is so important that many outlets do not earnings much attention to it. Foods prepared are not immediately served to customers. This requires right baseball gloveling such as covering of food to prevent base objects from contaminating the food. Insects are pr wizard to swarm around aromatic food and whitethorn cause food contamination. There are so many factors related to physical contamination of food that it is impossible to describe each(prenominal) and every detail herewith. Thus we depart continue with some other factors such as chemical contamination of food.2) Chemical contamination of foodChemical contamination of food is defined as food macrocosm pollute by other chemicals accidentally. What are those hazardous chemicals?2.1 One of the little chemical that contaminates our food is pollu tion. contaminant can be classified in to the pollution of air, body of pee and soil.2.1.1 Pollution of air occurs when pesticide sprays are organism used too near to foodstuff ca victimisation the air covering the food stuff to be full of hazardous pesticide sprays. In farms, pollution of air occurs when a large amount of pesticides spray are world used on to the plantations causing the food to be chemically contaminated2.1.2 Pollution of weewee happens when untreated body of weewee is used in food preparation. urine system which is not properly stored in containers dexterity have been exposed to contaminants. smoothing iron pipes which are used to deliver water might contain hateful elements which might react with food which is hazardous to wellness.2.1.3 Pollution of soil happens in plantations where our vegetables are being planted. Often farmers over-use animal drugs and agrochemicals which result in the contamination of soil. Soil may even consist of toxic metals f rom toxic float being disposed at the area of plantation. These chemicals when consumed or ingested are super hazardous to health.2.2 Food additives are often added to food to enhance the try out or to extend the shelf life of the food. However, these additives are subjected to defined picture show levels and international food safety standards. Food over exposed to food additives might result in a chemical change and provide be hazardous to health. For instance, the World Health Organization (WHO) has recognized a few chemicals such as Bisphenol A, Melamine and Acrylamide to be a health issue when there are overly being added into food.3) Biological contamination of foodBiological contamination is defined as food containing graphic occurring substances which are poisonous or hazardous when consumed.3.1 Employees always neglect hygiene in food preparation. We have come across cases where employees work in food and beverage sector do not lavation their give afterward using the toilet. Employees should understand that millions of germs stick on to their pass after they use the toilet. Other than that, things that we touch everyday such as money, stairway railing or shopping carts are full of germs invisible to our natural eyes.3.2 In food preparation industry, proper dress code should be implemented. This happens when workers tend to sneeze and cough when they are working. This causes a lot of bacterium or germs to land on the food, causing it to be biologically contaminated.3.3 Food also can be contaminated biologically when raw food is being processed on contaminated surfaces. There are cases where financially poor countries attempting to make bigger profit by neglecting safety and hygiene. au naturel(p) food which is processed on surfaces contaminated with virus, bacteria, germs dirt and dust, will be extremely dangerous to health when consumed.This concludes the three contaminants that affect the safety and hygiene of food.Question 1 (b) What i s the definition of movable water, explain its uses. display water supply is the most vital resource to life on earthly concern. water system covers 70.9 percent of the earths surface and even 60 percent of our homo body consists of water. Without food, human can live up to 49 days, however without water human being can only live up to 7 days. fresh water is extremely essential to human and other life forms.1.1 man-portable water is defined as water with total dissolved self-colored contentednesss at about 150ppm which is suitable for drinking and sanitary purposes.1.2The earth we are staying in is full of water sources. However, not all of this water is fit for expenditure and sanitary purposes. In order to produce portable water, different water from different sources is treated with different ways and methods in order to produce portable water.1.2.1Sea water permites desalination process by distillation. Then the water will be treated with flash ejectors. The desalinate d water will then be remineralised to achieve the desired solid content level.1.2.2Water which has been used for sanitary purposes can also be treated in order to obtain portable water. The sanitary water will undergo aerobic decomposition to remove all unwanted residues to obtain sink water. Then this water will be treated with coagulators and chlorine dosing.1.2.3 Water from river or lakes can also be treated to obtain portable water which is fit for consumption and sanitary purposes. River or lake water will be treated with coagulator and later on chlorine dose to obtain portable water.1.3 Nowadays, portable water is used widely in all subject fields of food and beverage industry. Portable is used to picture the safety and hygiene of the water used. We might not know the quality of water flowing from our tap but we do see packed portable water as an assurance of safety and hygiene.1.3.1 Portable water is developed to prevent any unwanted pathogens, diseases vectors or waterbor ne diseases that are commonly found in water. It also prevents consumption of contaminants found to exist in popes delivering water source.1.3.2In food and beverage industry, portable water is used widely as drinking water or in food preparation. Portable water is specially treated in order for it to be fit for consumption. Portable water may not be of only packed mineral water or drinking water. Portable water may also be referred to as filtered water by aftermarket filters habituated to our water pipes. These stand alone water filters filter water to a desirable solid content and flashyliness level so that it is fit for consumption.1.3.3Portable water is also used for sanitary purposes. As give tongue to earlier, water may contain of waterborne diseases and pathogens may be counterproductive to humans. Portable water is used in bathing or cleaning process so as to avoid any diseases or disease to human being. finishIn conclusion, safety and hygiene is a very important aspect not only in hospitality industry but also our everyday life. Good safety and hygiene moldiness(prenominal)(prenominal) always be do so in order to achieve better living. Good safety and hygiene must not only be practiced in food preparation, but also the food we eat. Always use portable water which is free of all waterborne diseases, pathogens and virus vectors for consumption and sanitary purposes. In food preparation, always practice good safety and hygiene so as to avoid any contaminants from contaminating the food in any of the means.Question 2 (a). What should the motorbus do about and employee who draws to work with the following symptoms fever, coughing and a sore throat?IntroductionHospitality industry is an industry which consists of food and beverage, tourism and lodging establishment. most(prenominal) of the time, employees of the hospitality industry have to service and serve guests or customers. That is wherefore employees have to practice good safety and hygien e at all clock.Food preparation is one of the fields in hospitality industry. This field requires very good practice of safety and hygiene. Employees must be in proper dress code all the time and must make clean their hold to avoid any germs on their guides before preparing food for customers. This is very important as customers might be infected if germs surface on food-stuff.In hotels and lodging establishments, front office personnel have to face a lot of customers daily. Employees have to practice good safety and hygiene to their own grooming in order to leave a good impression to customers as the front office gives customers an impression of the whole lodging establishment.2a. 1 If an employee reports to work with symptoms of fever, coughing and a sore throat, the jitney should attend to this employee immediately. The omnibus must identify the adeptness of the employees illness. If the employee have serious signs of sickness and may be contractable, the employee should be stopped from work immediately.2a.1.1 worker with contagious sickness should not be allowed to work, especially in the hospitality industry as the hospitality industry. This is because workers often have to be in contact with customers. If employees are down with contagious sickness, customers will also be infected.2a.2 The respective worker should be immediately stopped from work. No field how serious the sickness symptoms are, employees shouldnt be allowed to be in contact with guests or customers. If guests are infected by employees or workers, the restaurant or hotel will lose their reputation. In some cases, restaurants even got involved in sound implications just because of customers who are infected with sickness because of employees.2a.3 The worker or employee that inform to work with sickness symptoms wish fever, coughing and sore throat should be quarantined from other workers. As said earlier, these symptoms are contagious. We certainly do not hope that because of one black sheep, all the workers and employees are being infected of any sickness.2a.4 The manager in charge should immediately get off the respective worker to the panel medical student. The employee should be given medication to contain his or her sickness.2a.4.1 The worker should then be given medical-leave which respect to the seriousness of his or her illness. The worker should be advised not to come bear out to work unless that he or she does not have anymore of sickness symptoms.2a.5 The manager and supervisor in charge should then check all the pieces of work that the sick employees have been in contact with. The pieces of work that the employee has been in contact with should be disinfected immediately to avoid any germs from infecting other workers.2a.5.1 The manager should also check all other workers and employees who have been in rigorous contact with the sick workers. They should all be sent to the panel doctor for diagnostic. If they are found to be sick, they s hould be given medical-leave as well.2a.6 Managers and supervisors hold fast a very important responsibility in monitoring employees and workers. They should be aware of the conditions of workers and employees at all times. Workers and employees have to be dismissed from work if they are found to be sick or having any discomfort.2a.7 Finally, the manager in charge should advise and warn all workers and employees to not report to work when they are having sickness symptoms. This takes into account of the safety and hygiene of the hospitality industry where employees and workers have to be in contact with customers directly or indirectly.ConclusionSickness symptoms like fever, coughing and sore throat are signs that lead to other contagious diseases. The fatal H1N1 and SARS are examples of contagious sickness or diseases that originates from fever, coughing and sore throat symptoms. Managers and supervisor must be alert and aware of the employees condition at all times to avoid any u ntoward happenings.Question 2(b) Why is hand laundry so important?IntroductionSafety and hygiene as one of the most important aspect in hospitality industry and must be practiced at all times. In hospitality industry, employees are required to have close contact regardless of direct or indirect with customers. That is why, safety and hygiene is very vital in this field. In hospitality industry, we always want the best for customers, the safest and even the cleanest.In food preparation segment of hospitality industry, employees must bear in thinkers that although they might look clean but they are not free from all sorts of germs and microorganism. Employees must at all times disinfect or clean their hand before proceeding in food preparation process.In many other segments of the hospitality industry, most of the employees have to deal with customers. virtually of the time, employees have to shake hands with customers as a sign of a deal or a sign of friendship. However, not all o f the employees are aware of how much transfer germs or microorganisms are involved in this hand shake.In order to practice good safety and hygiene at all times, all employees of the hospitality industry must be advised of the importance of rinse their hands.2b.1 race hand is define as the act of cleansing ones hands with or without the use of water or other forms of liquids, at times with the use of soap. Since we know what is dusting hands but why is it so important? Why must employees of the hospitality industry wash their every now and then?2b.2 Washing hand disinfects our hands. Washing hand is actually the best defense against all diseases. Our hands contact hundreds of foreign objects daily. All these objects contain millions of pathogens and most of them are harmful to health. These germs stick to our hands like gums to the bottom of your shoes. Since food preparation is one of the field in the hospitality industry, what happens when these pathogen are being transferred f rom employees hands to the food they are preparing?2b.3 Our hands are capable of carrying millions if germs causing illness like colds, flu and diarrhea. We have come across cases where we claim that we have consumed mucky food. However most if the time, these unclean food that we are referring to, are contaminated food by germs transferred from employees hands. At times, we even do not wash hands before consuming food claiming that we did not touch anything dirty. We must be aware that no matter what we touch, we are prone to being infected by germs.2b.4 Employees of the hospitality industry must also be enlightened of the importance of drying their hand after washing hands. It is proven that stifle hands spread 1000 times more germs than dry hands. Employers play a very important role in preparing the appropriate sanitizers and hand dryers for employees use.2b.5 Washing hand also prevents Staph infection. Staph is MRSA (Methycillin-resistant Staphylococcus Aureu), a kind of fles h eating bacteria lurking in sweaty areas. As we all might have known, kitchen is a very hot place. Kitchen attendants must heed of the infection of these bacteria. These bacteria are known to lurk around areas where there is sweat. Kitchen attendant work long hours in the kitchen causes them to sweat a lot. However, washing hands with proper soap or sanitizer totally removes these bacteria.2b.6 Research shows that there are millions of germs hiding under our watches, bracelets and rings. Employees of the hospitality industry must be aware of this. Whenever employees wash their hands, they must also clean of disinfect these jewelries. However, in some field of hospitality industry, employees are not allowed to wear any piece of jewelries in order to prevent their hand from infected by germs and transferred to customers.2b.7 Employees must also remember to wash their hands after using the toilet. The toilet is one of the spots with the highest number of bacteria and germs lurking ar ound. Statistics shows that the number of germs on our hand doubles after we use the toilet. This is extremely dangerous as we may bring germs of various diseases with us on our hands and may be transferred or infected to customers at any time.ConclusionWashing hands is the most basic step in safety and hygiene in hospitality industry. Employers play an important role in ensuring the employees to wash their hands whenever necessary. The importance of washing hand does not apply only to employees of the hospitality industry but also to all of us. As said earlier, washing hands is the best defenses against all kinds of diseases as our hands are use for a lot of purposes including food consumption. In order for a disease free healthy living, always bear in mind the importance of hand washing and always practice good safety and hygiene starting from hand washing.