TCHT1-UC 3240 Chapter Notes - Chapter 8: Antibody, Carbonation, Omen
7 Nov 2016
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Science of food, how it affects the health and well-being of consumer. Varies by market and customer of operation. Increasingly more concerned where food comes from, production of it. Study other menu"s/trends, approach, see trend as improvement. Providing information to customers-local menu labeling regulations (calories), nutrition. Body mistakes an ingredient in food, usually protein, as harmful and creates defense system (antibodies to fight it) Only way to prevent is to avoid. Disclaimer on menu to notify if you have food allergy. Create management plan - review all menu items/recipes for allergens. Customer order procedures - when customer says they have an allergy, exhibit 8. 6. Written sop that describe procedures for preparing and serving food to customers w/ allergies. Conduct food allergy training - all areas. Comply w/ all laws - state and local. 0. 08 drop of alcohol present for every 1000 drops of blood.
