Online courses, having become quite common through multiple sources for mandatory training, are hard to avoid. They can be dreadful and overwhelming when they include boring slides packed with information that is not presented in an easy and fun way. There are actually a lot of things to consider when applying for an online course, especially if one wants to enjoy it while learning the most effectively. A key area one should evaluate when considering a quality online course is one whose method includes interactivity. The more interactive the course content, the more effective the learning outcome. Courses which include responsive content through quizzes, short questions, simulations, and examples allow for intellectual engagement of the student. These methods can be used in combination with video tools such as mixtures of slides, moving images, and audio tools. These various methods that come along with interactive learning can be accomplished through the technology available today. These dramatic visuals, organized presentation, and regular testing encourages self-reflection and [...]
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Controlling internal food temperatures is important when cooking, reheating or thawing foods to ensure it is safe to eat. Probe thermometers are easy tools which may monitor these internal temperatures. You must, however, use them right for them to work properly. To use a probe thermometer, one must insert the stem of the thermometer into the thickest part of the food. If the food has an even thickness all around, then one may insert the thermometer in the centre of the food. Also, any liquids must be evenly distributed before the internal temperature is read, in order to ensure an accurate reading. For all foods, wait at least 15 seconds before removing the stem. Although using the thermometer is fairly simple, one must also know how to recalibrate it to ensure the thermometer is picking up the correct temperature. This needs to be done regularly, at a minimum: before the first use, once a month, when the thermometer is exposed to extreme changes in [...]
Customers who order food for delivery expect it to arrive promptly and safely for consumption. It is the responsibility of all food couriers to ensure that all deliveries are handled safely and the temperature controls are maintained. Meals that are delivered are usually perishable and there is a need to ensure the prevention of microorganisms that may rapidly grow. To ensure microorganisms do not grow, hot foods should be kept hot and cold foods should be kept cold. Hot foods need to stay above 60°C and cold foods below 4°C. If the foods are found to be held at the critical control point (4°C - 60°C) for two hours then the food must be discarded because it is no longer safe for consumption. If the food is in the wrong temperature controls for a long time (such as during transport) then the customer has a shorter time to consume the food later on. In regards to equipment when packaging for food delivery, make sure [...]
Avoiding food poisoning can be hard, especially when you are not aware of which foods bacteria can grow more rapidly than in others. If you can not identify these high risk foods, you will also not be able to reduce the risk of food poisoning by handling these foods safely. The first step is to educate yourself on which foods are at high risk. The Ontario Ministry of Health declares that dairy products (such as milk, cheese, yogurt etc), eggs, meat, poultry and seafood are high risk foods. These foods need to be cooked at high temperatures to kill any potential bacteria because they support growth otherwise. This is in contrast to the low risk foods that do not support bacteria growth, which they confirm are: fresh fruits and vegetables, bread, most baked goods, candy, pickles, honey, jam and preserves, syrups and vinegars. In order to reduce the risk of food poisoning, there are steps you need to follow. It is important to clean [...]
Many challenges have followed the arrival of COVID-19, the issue of acquiring food being one of the largest. The grocery stores have been wiped clean and now some have been left only with the option to “eat out”. Those who have turned to fast food or restaurants might be concerned about the safety and reliability of the service and food. The Food and Drug Administration (FDA), however, has stated there has been no relationship found between the transmission of COVID-19 and food. When ordering takeout or delivery, it is important to pay attention to potential person-to-person and equipment-to-person transmission of COVID-19. It is highly emphasized to wear protective gear when leaving the house; this is especially important when coming into contact with the employees at restaurants. When picking up your takeout at a restaurant, ensure you are wearing a medical grade mask and a pair of gloves. If you do not have access to such a mask, the World Health Organization recommends the use [...]
COVID-19 has been the cause of many adjustments made by businesses on how they provide their services. Restaurants are one of the most affected businesses that must undergo change to adapt to COVID-19 to serve food safely. This is not only during, but post COVID-19 as well. The entire staff is responsible for ensuring the safety of the customers and themselves. The cashiers - who are the first potential point of contact - are not the only ones who need to be careful, but everyone needs to abide by the new rules and regulations. Before even starting work, the staff should undergo a health and wellness check. This is the first step to adapting to the new COVID-19 world. The next most essential factor to prevent the resurface of COVID-19 is social distancing. These rules can be implemented in restaurants through many ways. To ensure guidelines are followed, restaurants should add signs and indicators on the floors for customers to maintain a safe distance [...]
There are a lot of risks when it comes to exploring new business ventures. The overall improvement of one’s company, however, is always the main goal. Changing your food delivery services from an outsourced company to in-house is one of those risky – but necessary – ventures for your food business to truly grow. In-house food delivery can come with a lot of benefits that will allow you to become more comfortable with making the change: One of them being in-house delivery team saves around 50% of expenses that would be spent on subcontracting a delivery company. Your business can then save this money to spend on current processes, or put it towards another important venture. It will also eliminate the need for extra staff payments, saving even more money. Another advantage to in-house delivery is you will have full control of your runs. You will be able to improve the standard of service in your restaurant directly, without having to work around the [...]
When it comes to pantry goods, they all have either a “best before” date or an expiration date on their packaging - which are often confused for one another. Although many don’t realize they are separate things, knowing the difference can be very important and will help you make safe decisions on the consumption of your food. The Canadian Food Inspection Agency states that best before dates tell you when the durable life period of a prepackaged food is going to end. On the other hand, they state that an expiration date is present to indicate that the food has strict compositional and nutritional specifications that may not be met after the date has passed. When it comes to foods labelled with “best-before” it is an indication that if handled properly and unopened it should last until the date labelled. Note, however, it is not a guarantee of product safety according to the Agency. As for foods labelled with an expiration date, once the [...]
When you own a restaurant, you spend a lot of time, effort, and money ensuring your customers don’t think twice about your restaurant’s hygiene. Customers expect the restaurants they patronize to be clean and their food safe, so when standards start to slip—think of what a single insect sighting can do for your reputation—customers take notice. No matter how clean, organized, and sanitized your kitchen is, it’s important to make sure you’re front of house reflects your efforts. Besides serving only the freshest ingredients, here’s how you can show your customers you care about hygiene and food safety: #1: Make Your Entrance Presentable From the moment your customers walk in, they should feel like your establishment is a safe and clean place to eat. So, if your customers notice red flags before the door even closes behind them, they’ll have no problem leaving before they even see a menu. A presentable entrance should be clean, dusted, and well-lit. Be sure that your customers [...]