zilongwang/ReadingBank huggingface dataset:
Assessor's comments AC2.4 Compare the symptoms of food induced Comparison of symptoms of food induced ill-health has mainly straightforward conclusions identifying similarities and differences Comparison of symptoms of food induced ill-health has mainly conclusions with similarities and differences explained Assessor's comments Assessment Criteria Performance bands Grade Awarded Pass Merit Distinction AC3.1 Describe food safety hazards in different environments A range of food safety hazards are identified with some description related to the environment. Evidence is mainly relevant A range of appropriate food safety hazards are described Assessor's comments
AC3.2 Assess risk to food safety in different environments Risk to food safety is assessed. Risk is mainly accurate for a given situation. Assessment may have limited reasoning Assessment of risk to food safety is mainly appropriate with well reasoned conclusions Assessor's comments AC3.3 Explain control measures used to minimise food safety risks A range of control measures used to minimise food safety risks are explained. Explanation may have limited reasoning. Some control measures are relevant A range of mainly relevant control measures used to minimise risk are explained. Explanations are generally well reasoned A range of relevant control measures to minimise risk are explained. Explanations are well reasoned Assessor's comments Assessment Criteria Performance bands Grade Awarded Pass Merit Distinction AC4.1 Present options for food safety controls in different environments Options consider some appropriate pros and cons and are given in some detail. Presentation demonstrates effective communication skills Options consider mainly appropriate pros and cons in some detail. Presentation demonstrates effective communication skills
Assessor's comments AC4.2 Justify proposal for control measures in different environments Proposal for control measures is mainly subjective making limited use of evidence and reference to a limited range of factors. Justification makes some use of persuasive language Proposal for control measures makes some use of evidence and reference to a range of factors. Justification makes some use of persuasive language Proposal for control measures makes effective use of evidence and persuasive language in relation to a range of relevant factors Assessor's comments
Photo Number 3: ________number for the problem found in this photo ________no problem was found in this photo Photo Number 4: ________number for the problem found in this photo ________no problem was found in this photo Photo Number 5: ________number for the problem found in this photo ________no problem was found in this photo Photo Number 6: ________number for the problem found in this photo ________no problem was found in this photo North Carolina FFA Association Food Science Career Development Event Potential Food Processing Operations Sanitation of Food Safety Problems Facilities, ingredients and packaging supplies and processed foods shall be free of: insects (such as flies, cockroaches, worms, etc.); insect parts (in excess of allowable limits), and insect eggs; rodents (such as rats and mice); birds; domestic animals (such as cats and dogs); fecal droppings or urinary discharges from any of the above. Holes in walls or window screens are not permitted (as they may allow entry of insects or rodents). Cracks or spacing under doors or windows are not permitted. Open outside doors or windows without screens or air curtains are not permitted. Rodent control programs are required (including traps or baits). Open top trash containers (inside or outside) are required to be covered. Rust, rough solder and seams on processing equipment contacting foods are not allowed. Proper temperature control of processes throughout the facility is required, such as: cooler storage temperatures; freezer storage temperatures; frozen ingredients may be thawed prior to use, but containers cannot be dripping moisture or other liquids prior to usage. Food supplies shall not be stored directly on floor - skids, pallets, or racks are required.
Table 4: Hunger Indicators by marital status of the household head -with often and always scale combined Marital Status of Household Head E1: Did you worry that your household would not have enough food? E2. Were you or any household member not able to eat the kinds of foods you preferred because of lack of resources? E3. Did you or any household member eat a limited variety of foods due to lack of choices in the market? E4. Did you or any household member eat food that you preferred not to eat because of a lack of resources to obtain other types of food? E05. Did you or any other household member eat smaller meals in a day because of lack of resources to obtain enough E06. Did you or any other household member eat fewer meals in a day because there was not enough Food? E07. Was there a time when there was no food at all in your household because there were not enough resources to go around? E08. Did you or any household member go to sleep at night hungry because there was not enough food?
household needs because they often have larger household sizes compared to those in monogamous families. Large household sizes in polygamous families also require a lot of land for food production, which might not be available due to the high rate of population in the country. Although households headed by divorced, separated and widowed household heads are expected to be more food insecure, households headed by those in a living together type of relationship registered high levels of food insecurity. The possible explanation for this finding is that “living together” could be a food security coping strategy by some household heads compelled to enter into relationships due to financial constraints. Table 5: Hunger Indicators by level of education of household head-with often and always scale combined Highest Education Level E1: Did you worry that your household would not have enough food? E2. Were you or any household member not able to eat the kinds of foods you preferred because of lack of E3.Did you or any household member eat a limited variety of foods due to lack of choices in the market? E4. Did you or any household member eat food that you preferred not to eat because of a lack of resources to obtain other types of food? E05. Did you or any other household member eat smaller meals in a day because of lack of resources to obtain enough E06. Did you or any other household member eat fewer meals in a day because there was not enough Food? E07. Was there a time when there was no food at all in your household because there were not enough resources to go around? E08. Did you or any member go to sleep at night hungry because there was not enough food? % % % % % % % % None 36.8 39.7 25.5 39.2 37.9 35.2 27.4 19 CPE/ KCPE 27.3 30.2 21.3 29.8 28 24.8 16.8 11.2 KCE/ KCSE 17.6 22.5 14.9 19.5 16.7 16.1 11.8 7.7 KJSE 8 20 24 12 8 16 4 4 KACE/ 11.1 11.1 7.47 11.1 18.5 18.5 14.8 11.1
Criteria 100 Points Exemplary Admirable Minimal Attempted Research & Content 35 Use of three or more websites Factual information about the country is accurate Describes the selected challenge completely, clearly, and in depth Presents a plan of action for the selected challenge completely and in depth Content is readily understandable Use of two websites Most information about the country can be confirmed Describes the selected challenge Presents a plan of action for the selected challenge Content is mostly understandable Use of one website Some errors in information about the country Describes some aspects of the selected challenge Presents some aspects of a plan of action for the selected challenge Content is somewhat understandable Use of only one website Numerous errors in information about the country Does not describe the selected challenge Does not present a plan of action for the selected challenge Content is confusing Organization 15 Logical sequencing of information about the country Logical sequencing of information about the selected challenge Logical sequencing of information in the plan of action Original and creative Somewhat logical sequencing information about the country Somewhat logical sequencing about the selected challenge Somewhat logical sequencing in the plan of action Original work Sequencing is evident but poorly planned Little originality Sequencing is confusing or not evident Inconsistent information about the country is presented Other people’s ideas presented as own Graphic Design 10 Graphics effectively entice audience; accurately convey message Visuals and images are attractive; adequately conveys message Use of visuals and images is limited; message is conveyed Use of visuals and images is confusing or absent; message is confusing Mechanics 20 Correct grammar, usage, mechanics, and spelling All sources are correctly cited Few grammar, usage, mechanics, or spelling errors Most sources are correctly cited Several grammar, usage, mechanics, or spelling errors Sources are cited, but not correctly Obvious grammar, usage, mechanics, or spelling errors Sources are not cited Teamwork 20 Work load is divided and shared equally Some members contribute Few members contribute One or two people do all of the work Final Score ________________
food, and non-food contact surfaces, and utensils are cleaned and properly maintained. Are equipment and utensils properly washed, rinsed, and sanitized in a Verify that all cleaned and sanitized equipment utensils, laundered linens, and and single-use articles are stored in a self-draining position that permits air drying. Are receptacles used for refuse, recyclables, returnables, dumpster, and garbage located within proper distance from the dining facility and durable? Are mops, brooms, and drains properly cleaned, marked, and stored? Verify that the dining facility uses standard measures to prevent pests from gaining access to and harboring in food establishments and to detect infestations rapidly in order to limit their spread. Are exhaust ventilation systems, hoods, grease-removal devices, fans, ducts, and other appurtenances clean and within policies? Food Service Operations Does the contractor ensure that 100% of the food service personnel are trained in accordance with the requirements? Does the contractor provide meals that meet the nutritional standards identified 100% of the time? REQUIREMENT YES NO N/O N/A COMMENT Does the contractor ensure
Food Textures Table Textures Description Examples Regular Student eats meal as prepared. No texture restrictions Any food Chopped Meal is cut into smaller than bite sized pieces (1/2 inch) and served with sauce ½ inch Fine Chopped Meat is ground and vegetables and starches (i.e. pasta) are cut into even smaller pieces than chopped texture (1/8 inch) and served with a sauce 1/8 inch
Mashed Meal should only consist of foods that can be mashed with a fork. Food is mashed into soft, lumpy consistency. This student will receive his/her meats pureed. Students on this texture may eat fish, meatballs, and meatloaf mashed with a fork and served with a sauce. All other meats must be pureed Well cooked vegetables, such as mashed carrots Soft fruits, such as banana, avocado, ripe pear Fork mashed fish Oatmeal Thick Puree Meat is blended into a thick consistency. This texture is thicker than the mashed with no lumps Greek yogurt Hummus Pudding cups Thin Puree Meal is blended into a thin consistency. This texture is thinner than the thick puree. Applesauce Plain Stonyfield yogurt Ketchup Dietary Orders for Students Who Require Special Diets Students who require special foods that are substituted for items on the regular menu or added to the student’s diet will need a dietary order from the Dietitian. A parent, residential coordinator, nurse, or physician will generally initiate referrals; however therapists, social workers, teachers, supervisors or other concerned parties may also initiate them. Any staff who receives the request will communicate it to the Dietitian. Notify the Dietitian by email or phone x 7467. The Dietitian will conduct an observation, usually during mealtime, and prepare a recommendation. The recommendations will be provided to the students’ parents or
Food hygiene quiz multiple choice questions (ANSWERS AT THE BOTTOM OF THE PAGE) Question 1 What is the correct temperature that frozen food should be kept at? A . 0 degrees B. 15 degrees or lower C. -18 degrees or lower D. 20 degrees or lower Question 2 Where should raw meat be stored in a refrigerator? A . At the top. B. In the middle. C. At the bottom, below all other food. Question 3 Which one of the following jewellery is acceptable for a food handler to wear? A . Plain wedding band. B. Arm ring. C. Bracelet . D. A ring that is a symbol of religious faith. Question 4 What is the ideal temperature for Pathogens to flourish? A . 10 degrees B. 37 degrees C. 55 degrees D. 90 degrees Question 5 How many times can you reheat leftovers? A . As many times as you like. B. Twice. C. Four times. D. You should only reheat leftovers once. Question 6 Which of the following meats are safe to eat when they are pink or raw? A . Chicken. B. Pork. C. Minced meat. D. Lamb.
Scraps, sorts, presoaks soiled mess gear.,. Racks soiled mess gear and places on the conveyer dishwasher. Puts clean, dried and cooled mess gear back for customer's use. Presoak soiled pots and pans. Rack soiled pots and pans and place in dishwasher. 15 Disposes of waste products in appropriate garbage cans. Dispose of all trash and garbage after each meal. 15 Observe all safety rules and regulations. Maintain a safe and orderly work environment. 10 Conforms to scheduled work hours and breaks to include following procedures for reporting absences and tardiness. 10 Dresses in a neat and professional manner consistent with the company uniform policy as stated in the employee handbook. 10 Total Points Overall Rating In the box below, select the corresponding rating as it relates to the total points received. Excellent 350 - 400 points Above Standard 265 – 349 points Standard 105 – 264 points Below Standard 51 – 104 points Unacceptable 0 – 50 points Additional Comments I have reviewed my job description and agree that it is an accurate reflection of my work expectations. I acknowledge that all areas in my appraisal were discussed with me. I further acknowledge that I have been encouraged to provide any comments I may have about this appraisal in writing to be attached to this appraisal. _______provide comments (see below) _______Not make any further comment Employee Comments:
Vendor Policy: Safety Program/Recalls (HACCP Plan) ☐ Received X Signature of Authorized Representative Date Signed Print Name and Title X Signature of District Representative Date Signed Print Name and Title Back of Form Page intentionally left blank ATTACHMENT A District Profile El Dorado Union High School District RFP 2017-18 01 EDUHSD Billing Address Telephone Number Billing Contact Person El Dorado Union High School District 4675 Missouri Flat Rd. Placerville, CA 95667 (530) 622-5081 x 7248 or (916) 933-5165 x 7248 Karen Jones Site Type: Schools El Dorado HS (EDHS), Oak Ridge HS (ORHS), Ponderosa HS (PHS) and Union Mine HS (UMHS) Estimated annual purchases under Proposal Contract See product lists for the District’s annual usage per product.
Food Technology Curriculum Overview All recipes are subject to availability of ingredients. Students may miss Food Technology due to other events. In this case, subject teacher should decide whether to move on or follow planning depending on the progress of the students Term 1 Term 2 Term 3 Term 4 Term 5 Term 6 Year 7 Salads and soups Health and Safety Knife Skills – bridge and claw Salads and soups Health and Safety Knife Skills – bridge and claw Scones Rubbing in method Using the oven Scones Rubbing in method Using the oven Pasta Using the hob and oven Using more than one skill for a dish Pasta Using the hob and oven Using more than one skill for a dish Year 8 Bread Kneading and proving. Shaping dough. Bread Kneading and proving. Shaping dough. Family Meals Cooking on a budget Family Meals Cooking on a budget . Make me a meal Using prior knowledge to make a meal from a limited selection of ingredients Make me a meal Using prior knowledge to make a meal from a limited selection of ingredients Year 9 Start BTEC course Jamie’s Home Cooking Skills Level 1. Saving Money in the Kitchen Students will learn the importance of budgeting and how to save money in the kitchen comparing shop bought meals with their own. Saving Money in the Kitchen Students will learn the importance of budgeting and how to save money in the kitchen comparing shop bought meals with their own. Packed Lunches Creating a healthy packed lunch Packed Lunches Creating a healthy packed lunch Salads Preparing salads with a variety of ingredients Salads Preparing salads with a variety of ingredients
Year 10 Start BTEC course Jamie’s Home Cooking Skills Level 2. Fruit and Vegetables Students will learn about different fruits and vegetables and how to cook them. Baking. Home baked goods. Pasta and rice and noodles. Chicken How to prepare and cook chicken. Learn to recognise when chicken is cooked Fish How to prepare and cook fish. Learn to recognise when fish is cooked Barbeque Preparation for the end of term BBQ for the whole school Year 11 Recap skills and recipes. Receive the assignment brief for BTEC Home Cooking Skills complete written course work and cook two course meal Recap skills and recipes. Assignment Assignment Assignment Favourite recipes. Preparation for the leavers service
Saponification value Unsaponifiable matter Mineral acidity Frozen poultry SLS 1161 : 1997 Total volatile nitrogen SLS 1161 : 1997 Fluid content Hard boiled sweets SLS 585 Part 3 Colouring matter Moisture Sulphated ash Reducing sugars Sulphur dioxide Gelatine based products SLS 585 Part4 Colouring matter Sulfated ash Acid insoluble ash Reducing sugars Total sugars Gelatine content Sulfur dioxide Margarine SLS 277 : 1987 Acidity Fat Moisture Margarine SLS 277 : 1987 Acidity Fat Moisture Salt Carbonated beverages SLS 183 : 1997 Appearance Flavour and odour Carbonation value Sugar content Sulfur dioxide Benzoic acid Jam/Jellies SLS 265 : 1985 Appearance Flavour Colouring matter Sugar content Jam/Jellies SLS 265 : 1985 Appearance Flavour
Colouring matter Sugar content Fill of the container Sulfur dioxide content Jelly crystals SLS 885 : 1990 Appearance Flavour and odour Gel strength Colouring matter Moisture Gelatine content Total sugars Total ash Acidity Ready To-Serve Fruit Drinks SLS 729 : 1985 Colouring matter Acidity Ready To-Serve Fruit Drinks SLS 729 : 1985 Colouring matter Acidity Sulfur dioxide Benzoic acid Total sugar content Tomato sauce SLS 260 : 1989 Colouring matter Acidity Tomato sauce SLS 260 : 1989 Colouring matter Acidity Sulfur dioxide Soluble solids Total solids Benzoic acid content Beer SLS 234 : 1985 Colouring matter Ethyl alcohol PH Carbon dioxide Butter SLS 279 ; 1988 Colour Extraneous matter Moisture Milk fat Salt content
Food Web Project Rubric 0 5 10 15 20 Organisms 1-3 organisms are part of the selected region. 4-11 organisms are part of the selected region. 12 or more organisms are part of the selected region. Food Web Design Food web contains less than 2 organisms. Food web contains 2-5 organisms and/or the flow of energy for organisms is incomplete or incorrect. Food web contains 6-11 organisms and/or the flow of energy for organisms is incomplete or incorrect. Food web contains 12 or more organisms and/or the flow of energy for 1-4 organisms is incomplete or incorrect. Food web contains 12 or more organisms and the flow of energy is correctly shown. No pictures, diagrams & names in food web. Used some pictures, diagrams, & names and/or they are not neatly placed in the food web. Used pictures, diagrams, & names and they are neatly placed in the food web. Total: /40 0 2 4 6 3 Food Chain Drawings No food chains produced and/or all food chains are incorrect. Only 1 food chain is correctly written out and labeled and/or most organisms are mislabeled. Only 2 food chains are correctly written out and/or some organisms are mislabeled. All 3 food chains are correctly written out and labeled. Drawing of energy pyramid All organisms placed improperly or no pyramid drawn. 3 organisms are placed improperly. 1-2 organisms are placed incorrectly. Pyramid correctly shows the order of biomass for a food chain. Total: /12 Biome Research: /22 Overall grade: /74
and/or the flow of energy for 9-12 organisms is incomplete or incorrect. and/or the flow of energy for 5-8 organisms is incomplete or incorrect. and/or the flow of energy for 1-4 organisms is incomplete or incorrect. organisms and the flow of energy is correctly shown. Creativity/neatness No pictures, diagrams or pictures in food web. Used some pictures, diagrams, or drawings and/or they are not neatly placed in the food web. Used pictures, diagrams, or drawings and they are neatly placed in the food web. Total: /40 0 2 4 6 Write out 3 food chains No food chains produced and/or all food chains are incorrect. Only 1 food chain is correctly written out and labeled and/or most organisms are mislabeled. Only 2 food chains are correctly written out and/or some organisms are mislabeled. All 3 food chains are correctly written out and labeled. Draw pyramid of biomass All organisms placed improperly 3 organisms are placed improperly. 1-2 organisms are placed incorrectly. Pyramid correctly shows the order of
Organization Content was logically organized. Thesis statement, topics sentences, and transitions were effective. There were three well developed paragraphs. Content was organized in a satisfactory manner. Lacking some fluency (thesis, topic sentences, transitions). Needed further development. Little support provided. Lacking development. May not have three paragraphs. Little fluency. Mechanics There were few if any errors in mechanics. Some errors in mechanics. Many errors in mechanics. Comments/Total Points Project Comments/Total Points
Secondary consumer(s) Tertiary Consumer(s) ANALYTICAL RUBRIC CRITERIA / TRAITS / SKILLS Exceeds Expectations (6.2 pts) Meets Expectations (5.2 pts) Below Expectations (3.8 pts) Failure to Complete (0 pts) Identification of organisms: Student identifies each organism as a primary producer, primary consumer, secondary consumer, etc…. All organisms are identified (either written or graphically) as the correct level or producer or consumer Organism identifications have most vocabulary used correctly and include all organisms Vocabulary is not used correctly. Some identifications are missing. No organisms are identified 2. Food Web Includes all listed organisms Correctly connects related organisms Labeled and organized All organisms are included and correctly connected to one another in a clearly organized format. All organisms are included in the food web, connections are mostly correct An incomplete food web is included with only partial inclusion of the organisms. Less than half of connections are incorrect. No food web included 3. Explanation of food web Defines a food web Explains how organisms are connected Clearly states the definition of a food web and logically explains the placement of organisms in the food web. Description of a food web is given and clear; explanation of where the organisms fit in is given Some information to describe a food web is missing or explanation of the placement of organisms is incomplete No definition or explanation supplied.
CONTRACT #C2808 ATTACHMENT 3 MASTER PRODUCTS LIST Department Required Product Specification KOSHER FISH FILET MEAL, PRE‐PACKAGED, SHELF STABLE: Meal consists of 4 oz fillet cut from solid muscle fillet block pollack, whiting, flounder, cod, tilapia or other white fish flesh fillet; 2ozw tomato sauce; 4 oz white rice; 4 oz mature lima beans; Must be Kosher certified form one of the following: Union of Orthodox Jewish Congregations, Organized Kashrus laboratories, "KOF‐K" Kosher Supervision Services or "Star‐K". Approved Varieties: The Kosher Kitchen or approved equivalent. Each meal must conform to Statement of Work Requirements. KOSHER CHICKEN PATTY MEAL, PRE‐PACKAGED, SHELF STABLE: Meal consists of 4 oz chicken patty made from chunked and formed dark or white meat in any proportion (not from mechanically de‐boned meat.) Breaded (Combined breading and added ingredients may not exceed 35% including no more than 5 % soy used as a stabilizer); 2 oz chicken gravy; 6 oz mashed potatoes; 4 oz mixed vegetables. Must be Kosher certified form one of the following: Union of Orthodox Jewish Congregations, Organized Kashrus laboratories, "KOF‐K" Kosher Supervision Services or "Star‐K". Approved Brand: The Kosher Kitchen or approved equivalent; Each meal must conform to Statement of Work Requirements. AWARDED PRODUCT INFORMATION THIS INFORMATION MAY VARY AS SPECIFIED IN SECTION II., J. Manufacturer Brand Universal Global Product Trade Item Code Number Page 65 of 69 MODEL DOCUMENT REVISED 08//01/13 Prime Vendor Food Service Scope revised 1/27/214
5. NUMBERS EMPLOYED IN BUSINESS Current Employment Full – Time Part – Time Proposed Employment (2016/17) Full – Time Part – Time 6. GRANT AID Indicate if grant aid has been provided for your project. Yes No If yes: By Whom Date Received 7. DECLARATION
Outline results of any Market Research carried out to promote your product e.g. your own customer research, Bord Bia research, etc. Who and where are your main competitors? List competitor brands or brands in the nearest similar category to your product? MANUFACTURING Have you sourced either a suitable food manufacturing premise or a suitable manufacturing option for volume production? Please state where your product is being manufactured (home kitchen, rental incubation kitchen (Named) and if outsourced, to whom?
Section 3 Summary Do you have effective procedures in place to lower the risk of cross-contact in storage? Yes You must answer yes to items 3.2 - 3.8 to select yes here. No 4 Self-Serve Dining Options: Back-Of-House 4.1 Observe preparation for a meal service to identify areas at high-risk for cross-contact. Based on your observations, note any areas of concern that need to be addressed in procedures and/or training: 4.2 Procedures are in place to prevent cross-contact during food preparation 4.3 Barrier methods (cutting boards, foil, etc.) are used when preparing ingredients
Topic Healthy and balanced diets Level Key Stage 3 (or any course for students aged 11-14) Outcomes To understand the term balanced diet To state the main nutrients in food To calculate the amount of nutrients in different foods by extracting information from tables To evaluate the healthiness of a meal Instructions for the teacher: This activity is a great opportunity to get students working in groups to evaluate what is meant by a healthy and balanced diet. Students calculate the nutrient content of different foods in a snack box and then consider whether the food is healthy or not. Students then use this information to evaluate the healthiness of the snack box and design their own, healthier alternative. This could be a good opportunity to develop presentation skills. Progress: further biology teaching resources are available here: A healthy snack box?
Food labels for the Feel Great Snack Box Nutritional Information for Whole Grain cracker Typical Values Per cracker Per 100g Energy 110kJ 26kcal 1922kJ 460kcal Fat 1.0g 16.8g of which saturates 0.4g 6.6g Available Carbohydrate 3.4g 58.9g of which sugars 0.1g 1.8g Fibre 0.4g 7.6g Protein 0.6g 10.6g Salt 0.10g 1.80g Typical Values for chocolate chip cookies Per 100g Energy 2133 kj Carbohydrate 73.2 g - sugar 35.6 g Protein 3.7 g Fat, total 23.3 g - saturated 13.9 g Fibre 2.5 g Sodium 0.6 g - as salt 1.4 g Nutrition Information for the Smoked corn snack Per 100g Per 18g Energy 1949KJ 351KJ 464Kcal 84Kcal Protein 8.0g 1.44g Carbohydrates 72.0g 12.9g Sugars 0.79g 0.14g Fat 15.3g 2.75g of which Saturates 3.0g 0.54g Fibre 4.3g 0.77g Salt 1.7g 0.3g Ingredients: Corn, Sunflower Oil, Sea Salt, Natural Smoked Flavour (smoked paprika, powdered onion, powdered garlic). Vegetarian Friendly, Gluten and GMO Free Natural almond and apricot bar per 100g energy 1893.0 kj 451.0 kcal fat 25.2 of which saturates 17.7 carbohydrate 49.7 of which sugar 15.4 fibre 4.5 protein 5.9 salt 0.02
EXAMPLE Standard policy measured against Eg, NHSLA ISO,CQC,NICE, CIPD Minimum Requirements Process for monitoring i.e audit, annual report Responsible individual for Audit & action Plan Frequency of audit DATIX Registered Audit ID number & Month, Year registered Responsible Committee for review of audit results & review of action plan Other policy minimum requirements
Department of Health ‘The Hospital Food Standards Panel’s report on standards for food and drink in NHS hospitals’ August 2014 Department of Health ‘A toolkit to support the development of a hospital food and drink strategy’ Department of Health ‘Hospital food standards panel – summary cost benefit analysis’ Council of Europe Resolution Food and Nutritional Care in Hospitals ‘10 Key Characteristics of good nutritional care in hospitals’ British Dietetic Association ‘The Nutrition and Hydration Digest’ July 2012 British Association of Parenteral and Enteral Nutrition (BAPEN) ‘Malnutrition Universal Screening Tool’ Public Health England ‘Healthier More Sustainable Catering Principles’ August 2014 Department for Environment, Food and Rural Affairs ‘Government Buying Standards for Food and Catering Services’ March 2015 BAPEN (British Association for Parenteral and Enteral Nutrition) GBS (
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Descriptive Paragraph rubric 10 /9 8.5/8/7.5 7 6.5/6/5.5 Criteria met On Edublog with TAG: FoodandyouA (D) Title is creative and hints at content All content included (hook, atmosphere, price point, food, service, décor, conclusion) Image is included and relevant Not on Edublog More content needs to be included Purpose and Meaning Paragraph is powerful and the meaning/purpose is implied but clear. Mature subject that is communicated creatively. Meaning/purpose is implied but clear. Mature subject and writing. Meaning/purpose is clear. May be explicit. Subject is interesting but may be simple. Meaning/purpose is unclear and/or explicit. Subject may be too simple or not properly described. Tone/ Language Chooses words that are clear, descriptive and accurate. Senses are engaged and vocabulary is sophisticated. Tone is consistent. Adequately chooses words that are clear and descriptive. Senses are engaged and vocabulary is usually sophisticated. Tone is consistent. Chooses some words that are clear and descriptive but may be simple. Tone is uneven. Language and tone of letter is unclear and lacks description. Simple words with little risk. Sentence Structure Sentences are complete, well written and complex. Writing flows with minimal interruptions for clarification of ideas Sentence structure is generally correct. Writing flows but sentences could be more complex and varied. Sentence structure is generally correct. Writing does not flow due to confusing ideas OR sentences are simple. Simple sentences and/or confusing to read. Mechanics and Grammar Mechanics and conventions are flawless. Rules in academic writing are followed Mistakes and mechanics and conventions are minimal Rules in academic writing are followed. Mistakes in mechanics and conventions are evident but don’t impede meaning. Some mistakes in academic writing. Mistakes and mechanics stall reading and impede meaning. Mistakes in academic writing.
Thurrock Council Registration of a food business establishment Article 6(2) Regulation (EC) No 852/2004 This form should be completed by food business operators in respect of new food business establishments and submitted to Thurrock Council 28 days before commencing food operations. On the basis of the activities carried out, some food business establishments must be approved rather than registered. Contact us if you're not sure whether any aspect of your food operations would require your establishment to be approved. Food business establishment details Address of establishment, or where moveable establishment is kept Phone number Trading names of food business Food business operator details Full name Address Phone number Email Type of food business – tick all boxes that apply Catering Distribution or warehousing Farm Shop Food Broker Food manufacturing or processing Hospital, residential home or school Hotel, pub or guest house Importer Market Market stall Moveable – for example, ice cream van Packer Private house used for food business Restaurant, café or snack bar Retailer Seasonal slaughter Staff restaurant, canteen or kitchen Takeaway Wholesale or cash and carry Other – give details below: Type of business – tick only one box Sole trader Partnership Limited company Other – give details below:
Avoid versions with added sugar. Protein foods & calcium rich dairy foods (included in the same table as calcium rich dairy foods are also protein sources) Protein source How to include Disadvantage Advantage Ham In sandwich, salad or soup High in salt and preservatives Familiar and convenient Spam, luncheon meat and other cold sliced processed meats Not recommended. High in fat, salt and preservatives Cheap Canned sardines, mackerel or salmon With bread, toast, crackers or oatcakes Unfamiliar Affordable, rich in omega 3 fats Canned Tuna With mayo and sweetcorn/cucumber in sandwich or with jacket potato Not reliably high in omega 3 Most familiar form of canned fish. Contains some omega 3 Smoked mackerel pate or pickled herring On toast, crackers or oatcakes High in salt Convenient, rich in omega 3 fats Fish fingers With veg or beans More meal than snack item Contains a little omega 3 Eggs Scrambled or hardboiled Care to avoid undercooking Cheap, vegetarian Lentils In soup, salads or a spiced dahl Requires use of cutlery High in fibre, cheap, vegetarian Processed red meat Sausages (hot or cold), meatballs, haggis or black pudding High in salt and fat. Not very snack like. Cheap and often rich in Iron and zinc Processed white meat Breaded turkey or chicken nuggets Often poor quality and high in salt and fat Familiar Cold meats (not cured) Sliced cold beef, turkey, chicken or pork or chicken drumsticks (hot or cold) Expensive and shorter shelf life than ham No preservatives and less salty than ham Beans Canned baked beans or kidney beans in soup or chilli Requires use of cutlery High in fibre, Cheap, Vegetarian Cheese Cheese in sandwich or with oatcake/cracker Low in Iron compared to other protein sources. High in saturated fat and salt Convenient and familiar, rich in calcium Milk Plain, semi-skimmed (no need for milkshake!) Does not involve eating / chewing Low sugar drink containing calcium and only protein based drink Yoghurt Plain with fruit or fruit flavoured Most fruit flavoured yoghurts are high in sugar Familiar, vegetarian, rich in calcium
3. Choose desserts containing a source of protein, such as: o Milk puddings e.g. rice pudding and semolina o Custard o Yogurt 4. Choose more drinks based on milk, such as: o Milk o Milkshakes o Hot chocolate/ Horlicks/ Ovaltine made with milk o Milky coffee 5. Choose high protein between meal snacks, such as: o Yogurt o Nuts o Sandwich containing high protein filling (see above) o Cheese and biscuits * o Sausage roll * o Pork pie * o Scotch egg * * These options are high calorie and are suitable for those at risk of malnutrition 6. If you are at risk of malnutrition, fortify your food with high calorie and protein ingredients, such as: o Dried, skimmed milk powder o Yoghurt o Cheese o Ground almonds 7. If you are not at risk of malnutrition and do not need to eat a lot of extra calories, choose lower calorie versions of high protein foods such as: o Skimmed or semi skimmed milk o Reduced fat cheese o Low fat, very low fat or diet yoghurts/fromage frais o Custard and milk puddings made with semi skimmed or skimmed milk o Lean meat o Eggs o Fish o Quorn/soya/tofu o Beans/pulses Following the advice in this leaflet should help improve your wound healing. If you are not able to follow this advice or your wound fails to heal, contact your Dietitian, District or Practice Nurse, Tissue Viability Nurse or GP for further support. Leaflet provided by: …………………………………………….. Profession:……………………………. Contact number:…………………… ……………………………………………… Date:………………………………………
Full support package £2,500+VAT Training for your team 1-20 staff 20-40 staff 40+ staff £750+vat £850+vat £950 +vat A progress review help you ensure you are ready for application and inspection £350+vat
CERTIFICATION STATEMENT "I certify that the claim is made in good faith; that the supporting data are accurate and complete to the best of my knowledge and belief; that the amount requested accurately reflects the contract adjustment for which the contractor believes the Government is liable; and that I am duly authorized to certify the claim on behalf of the contractor." ___________________________________ I. M. CONTRACTOR
REQUEST FOR PURCHASE NO. FTDSC4701589 INSTALLATION Dakrit Air Base DATE TO: CONTRACTING OFFICER Deployed CCO CLASS THROUGH: Finance CONTRACT, PURCHASE ORDER OR DELIVERY ORDER NO. FROM: (Insert RC/CC, If applicable) 332 ESVS IT IS REQUESTED THAT THE SUPPLIES AND SERVICES ENUMERATED BELOW AND IN THE ATTACHED LIST, BE PURCHASED FOR Deployed Commander FOR DELIVERY TO 332 ESVS NOT LATER THAN ASAP ITEM DESCRIPTION OF MATERIAL OR SERVICES TO BE PURCHASED QUANTITY UNIT ESTIMATED UNIT PRICE ESTIMATED TOTAL COST 001 FOOD IAW BPA F38604-06-A-B001 SUGGESTED SOURCE: ALI G. Food Supplier ASSUME: EVERYTHING IS 100% CORRECT AND CERTIFIED. 1 $150,000 $300,000.00 TOTAL $300,000.00 PURPOSE Purchase Food for FY06 DATE TYPED NAME AND GRADE OF REQUESTING OFFICIAL SIGNATURE 1 Oct 2005 I. M. SERVO, , USAF TELEPHONE xxx-xxx-1234 DATE 1 Oct 2005 TYPED NAME AND GRADE OF APPROVING OFFICIAL B.A SCHMOOZER, , USAF SIGNATURE TELEPHONE xxx-xxx-4321 I certify that the supplies and services listed above and in the attached list are properly chargeable to the following allotments, the available balances of which are sufficient to cover the cost thereof, and the funds have been committed. ACCOUNTING CLASSIFICATION 1111111 222 33AA 444444 5555 0000 66666B 777777 AMOUNT $300,000.00 DATE TYPED NAME AND GRADE OF CERTIFYING OFFICIAL N.O. MONNEY, MSgt , USAF SIGNATURE Nathan O. Monney AF FORM 9, MAR 77 (EF)
Notes 1971 wheat, barley >650 650 Seeds treated with as a fungicide for planting were used as food 1981 possibly Spain ~25,000 600 Industrial oil sold as food oil. 1955 12,344 130 By mistake, arsenic was mixed in powdered milk produced by , and many babies were poisoned. 1858 arsenic trioxide England ~200 20 Arsenic was accidentally sold as "daft". Daft was a standard adulterant to bulk up the candy 2008 and China >300,000 6 Milk diluted with water then melamine added to fool the test for protein content
E. coli Shigella Salmonella Campylobacter Characteristics Gram reaction pH Temp aw Spores O2 motility Ferments Other Nomenclature Family Species/Subspecies Subspecies to look out for Serotyping Reservoirs Illness Infectious Dose Incubation Period Duration of Illness Symptoms Self-limiting Outbreaks Methods for Control
Vibrio Yersinia Clostridium Listeria monocytogenes botulinum perfringens Characteristics Gram reaction pH Temp aw Spores O2 motility Ferments Other Nomenclature Family Species/Subspecies Subspecies to look out for Serotyping Reservoirs Illness Infectious Dose Incubation Period Duration of Illness Symptoms Self-limiting Outbreaks Methods for Control
Bacillus cereus Staphylococcus aureus Norovirus Toxoplasma gondii Characteristics Gram reaction pH Temp aw Spores O2 motility Ferments Other Nomenclature Family Species/Subspecies Subspecies to look out for Serotyping Reservoirs Illness Infectious Dose Incubation Period Duration of Illness Symptoms Self-limiting Outbreaks Methods for Control
1. General Information 2. Selecting What Food to Serve 3. Preparing Food 4. Serving in the Kitchen 5. Serving in the Dining Room 6. Staying the Course – Cleaning Attachments: 1. Menu Suggestions 2. Cleaning Checklist 3. Volunteer Sign-In Sheet 4. Donations-in-Kind Log As of June 1, 2013
Food Assistance Apply for SNAP Food Benefits Houston Food Bank Emergency Food Pantry 535 Portwall Street, Houston, TX 77029 M-F 3:00 - 8:00 p.m. S 9:00- 4:00 p.m. Hotline: 832-369-9390 Services: Provides emergency food for working families who cannot access their local pantries. Employment verification is required. Food Bank pantries provides information for neighborhood pantries. Galveston County Food Bank Services: Lists Galveston County Food Banks including: Bacliff, Dickinson, Friendswood, Galveston, Hitchcock, La Marque, League City, Santa Fe, and Texas City. Local Food Pantries League City/ Nassau Bay/Clear Lake Pearland/Alvin Dickinson Pasadena/LaPorte/Houston New Beginnings Ministries 3962 Lake Star Dr. League City, TX 77573 832-226-1634 Friday 9am Christian Helping Hands 3402 Swensen Pearland , TX 77581 M,W,Th 10a.m.-2 p.m. 281-485-9776 Greater New Hope MBC 2308 22nd St. Dickinson, TX 77539 281-337-3102 Tuesday Wednesday 4pm-7pm Neighborhood Center Cleveland/Ripley 720 Fairmont Pkwy Pasadena, TX 77504 M-F 8a.m.-5p.m. 713-944-9186 Clear Lake Food Pantry 18131 Nassau Bay Pearland Neighborhood Center 2335 N. Texas Ave. Pearland , TX 77581 Living Faith Outreach 3700 Deats Rd. Dickinson, TX 77539 Ray of Light Food Pantry 2530 S. Broadway LaPorte , TX 77571 M,W,F 12p.m.-3p.m. 281-471-7801
Houston, TX 77058 3rd Sat 281-333-3844 M-F 10a.m.-2p.m. 281-485-1987 281-309-0799 3rd Tuesday of the Month 5pm-7pm St. Stephen Presbyterian 2217 Theta St. Houston , TX 77034 3rd Fri 9a.m.-11a.m. 713-946-4006 Nassau Bay Baptist Church 1831 Nassau Bay Houston, TX 77058 281-333-3844 3rd Saturday 11am-2pm Alvin Community Food Pantry 1212 S. Durant Alvin , TX 77511 Wed & Fri 11a.m.-3 p.m. 281-824-8871 Pine Drive Community Church 705 FM 517 East Dickinson, TX 77539 281-337-4028 Tuesday Salvation Army-East Harris 2732 Cherrybrook Pasadena , TX 77502 M-F 9a.m.-3p.m. 731-378-0020 League City United Methodist Church 1411 West Main Street League City, TX 77573 *Twice a month, call for dates/times 281.332.1557 Believer's Sanctuary 111 East House Street Alvin, TX 77511 4th Sat. 8 a.m. - 10 a.m. 832-322-5086 MI Lewis Social Service Center 2605 44th St. Dickinson, TX 77539 281-534-2043 Tuesday – Friday 8am-1 pm Southeast Area Ministries 2102 Houston Blvd. Houston, TX 77587 Mon -Thur 9:30 a.m. 713-944-0093 Interfaith Caring Ministries 151 Park Avenue League City, TX 77573 Monday – Friday 8:00-5:00 pm 281-332-3881 St. Bernadette Christian Action 15500 El Camino Real Houston, TX 77062
www.BNhealthy.org Have extra produce? These organizations will accept it! City of Refuge Food Pantry 401 E. Jefferson City of Refuge Ministries Bloomington, IL 61701 (309) 827-4223 Monday- Friday 10am – 2pm Will accept anything United Methodist Church / Methodist Ministries Food Pantry 704 S. Allin Street Bloomington, IL 61704 (309) 829-4665 Voice: Food Pantry They accept fresh produce on days close to the two times a month on Mondays food is distributed (dates vary) Clare House of Hospitality 703 E. Washington Street Bloomington, IL 61701 (309) 828-4035 Wednesday 9am – 11am, Wednesday 7pm – 8pm, Saturday 9am – 11am Will accept anything Home Sweet Home Ministries 303 E. Oakland Avenue, Billy Shelper Center Bloomington, IL 61701 (309) 828-7356 Voice 24 hours a day drop off through front door/or go to the back door and ring the doorbell during business hours Will accept anything Ministry & More, Inc. 1107 W. Empire Bloomington, IL 61701 (309) 823-9804 Voice Monday-Wednesday 10am – 12:45pm Will accept anything Salvation Army Community Center, Bloomington Corps Salvation Army Safe Harbor Shelter and Social Service Center 601 W. Washington Street Bloomington, IL 61701 (309) 829-9476 Voice Monday-Friday all day, Will accept anything Temba Food Pantry 14940 Old Colonial Road Bloomington, IL 61704 (309) 827-2009 Voice Thursdays 9am – 4pm Will accept anything Veterans Assistance Commission 200 W. Front Street, Suite 400D Bloomington, IL 61701 309) 888-5140 Voice (8:30am – 4pm Monday-Friday, Limited refrigeration space, call in advance, will take small fruits/veggies Western Avenue Community Center 600 N. Western Avenue Bloomington, IL 61701 (309) 829-4807 Voice (309) 827-3794 Voice Hispanic Outreach (Se habla Espanol) (309) 829-9231 Voice Interpretation/Translation Services Operating hours are Monday-Thursday 9am – 5pm, Food pantry hours are Tuesday-Thursday 12pm – 3pm, best to call before because sometimes the food pantry is full and they wouldn’t want the fresh produce to go bad.
APPLICATION FOR THE REGISTRATION OF A FOOD BUSINESS ESTABLISHMENT (Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs, Article 6(2)) This form should be completed by Food Business Operators in respect of new Food Business Establishments and submitted to the relevant food authority 28 days before commencing food operations. On the basis of the activities carried out, certain Food Business Establishments are required to be Approved rather than Registered. If you are unsure whether any aspect of your food operations would require your establishment to be approved, please contact North Ayrshire Council for guidance. Address of establishment (or address at which moveable establishment is kept) Post Code Name of Food Business (Trading Name) _Telephone no. Full Name of Food Business Operator Address of Food Business Operator Post Code Telephone No. E-mail Type of Food Business (Please tick ALL the boxes that apply): 6. Type of Business: Farm Shop □ Staff restaurant/canteen/kitchen □ Sole Trader □ Food manufacturing/processing □ Catering □ Partnership □ Packer □ Hospital/residential home/school □ Limited Company □ Importer Wholesale/cash and carry Hotel/pub/guest house Private house used for a food business □ Other (please give details) □ □ Distribution/warehousing Retailer Moveable establishment e.g. ice cream van Market stall □ □ Restaurant/café/snack bar Market Food Broker Takeaway □ □ (If Limited Company, please Seasonal Slaughterer □ Other (please give details): complete 7. below) Limited Company Name Company No Registered Office Address Post Code If this is a New Business? Yes / No If Yes, please specify the date you intend to open If this is a Seasonal Business? Yes / No If Yes please specify the period during which you intend to be open each year Signature of Food Business Operator Date _ Name (BLOCK CAPITALS)
equipment critical to the safety or quality of products, the processing characteristics shall be validated and verified at a frequency based on risk and performance of equipment (e.g. heat distribution in retorts, ovens and processing vessels; temperature distribution in freezers and cold stores). 6.1.6 In the case of equipment failure or deviation of the process from specification, procedures shall be in place to establish the safety status and quality of the product to determine the action to be taken. 6.2 Labelling and pack control Fundamental SOI The management controls of product labelling activities shall ensure that products will be correctly labelled and coded. Clause Requirements Conforms 6.2.1 There shall be a formal process for the allocation of packaging materials to packing lines and control in the packing area which ensures that only the packaging for immediate use is available to the packing machines. Where offline coding or printing of packaging materials occurs: setting and amendments to the printer parameters (e.g. the input of, or changes to, date codes) shall only be completed by