food safety in school canteen essay

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Food safety in school canteen essay mechanical engineering sales resume

Food safety in school canteen essay

A positive attitude towards a school canteen that supports healthy eating should be promoted and endorsed. This would be facilitated through whole school approach to nutrition and healthy eating habits that take into account values, attitudes and beliefs about food and eating. However, food can transmit diseases from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

Food contaminated with bacteria can make people to sickness. Safe food handling should be a primary concern for cooking. There are many cases involving food borne illness is a result of eating in larger establishments mainly because of the large number of people affected. Since many symptoms of food borne illness are flu like symptoms, some cases are ignored as people believed they have the flu. One of the major causes of food borne illness is improper food handling which can happen at home as well as in public eating establishments.

Salmonella bacteria can be found in food such as raw meats, poultry eggs and dairy products from these foods, the bacteria contaminate other foods in the kitchen. Staphylococcus bacteria are found not only in raw meat but in food handlers with poor personal hygiene. The bacteria include food handlers can be transmitted through sneezing and coughing.

Even more important, poor sanitation and safety can cause a lot of money. Poor food handling procedure and unclean kitchens caused illness, unhappy costumers and even fines, summonses, and lawsuits. Food spoilage raises food cost. Poor kitchen results in injuries, medical bills and work days lost. Finally, poor sanitation and poor safety habit shows lack of respect for the costumers, fellow workers and for you.

The World Health Organization WHO was asked to give greater emphasis on food safety with the goal in developing suitable, integrated food safety systems for the reduction of the health risk along the entire food chain, from primary producer to the consumer.

According to Macaida Elvie et al, Food and Nutrition Research Institute stress that those foods which are nutritious are useless when they are not prepared carefully. Food and Nutrition Research pointed out practical guides to conserve nutrients in foods: a in soaking fruits and vegetables, keep skin intact; b use minimum amount of water and do not discard stock, utilize for soup, broth and sauces; c cook in the shortest time if possible; d use dripping of meat and fish are preferable.

The specific corrective action depends upon the process on how to prepare the food before serving. In preparing food, there must be an objective that it must be done prepared with an utmost care for it is being consumed by the customers and there must also an objective that product must produced in a hundred percent high quality of a safe manner. Roy Briggs stresses that the implementation of safety procedures in the working environment is of the utmost importance to all.

Everybody has a role to play and the penalties for not taking safety seriously can be severe. In addition to this, the Occupational Safety and Health Administration OSHA in the United States established sets of rules governing the safety preparation of food and safety work place. Employees are required to follow these rules and guidelines. Poor hygiene in sanitation is major contributors of diseases which may lead to malnutrition.

These problems are people driven and sustainable unless people themselves are directly involved. Providing clean and safe environment is basic in ensuring the health and well being of an individual. It also contributes to the feeling of personal security towards a good health.

It is a study on sanitation that relates to the importance of cleanliness not only on food preparation but also to the workers who prepares the food. The study aimed to protect the health of those who work in the food service and those who are its patrons.

A warm noonday meal was given to poor children. In , Victor Hugo started school feeding in England by providing warm meals in his own house to children in a nearby school. General interest in school feeding rose in when studies revealed that there where millions of under nourished or poorly fed children in the United States. Thus, school cafeterias have developed as a result of the realization of the necessity of providing nourishing, palatable meals to all children who eat in school.

However, food handling practices among canteens has something to do with food safety and sanitation. Every food service operator has the responsibility of protecting the health of the customers and employees against infection and diseases that are caused by the lack of adequate sanitation.

Using correct methods and equipment can prevent the transmission of many types of disease causing organism from one person to another. Before all your other concerns a food service institution, your first duty is to make certain that your customers do not become ill or injured as well as a result of eating your food.

This is not a casual concern, many tragic deaths occur from carelessness on the part of food workers James L. Roy Briggs states that our sanitary laws and regulations are so designed to protect and promote health. Health and safety is a general term which also includes many legal responsibilities, both the employer and employees can be held responsibility for neglecting the rules as set out in order the Health and Safety at Work Act HASAWA According to Presidential Decree No.

The FDA has made a commitment to revise a Food Code every four years, with the assistance of experts from state and local government, industry, professional associations and colleges and universities. It was determined that a biannual revision was necessary to keep pace with changes that are occurring in food and safety and the food industry.

The FDA Code is not a law, rather, it is a set of recommendation intended to be used as a model by state and local jurisdiction when formulating their own rules and regulations. You will need to obtain a copy of the health rules and regulations that apply the food establishments in your jurisdictions. John Willey and Sons, Inc A key component of this system is to provide adequate training for all food service personnel in safe food handling practices.

The National Restaurant Association has reaffirmed its position that the responsibility for providing safe and wholesome foods rests with the food service industry. It has called for the establishments of and adherence to effective standards of safe food handling practices. The association strongly urges its membership to train and test its managers to a standard of food safety knowledge and commits itself to offering comprehensive and testing to the industry.

Personnel involved in food preparation and service must know their responsibilities on how to handle food practices such as: Personal Hygiene Personal Hygiene means good health habit including bathing, washing hair, wearing clean clothing and frequent hand washing. Poor personal habits are serious hazards in food establishments. Saliva, sweat and other body fluids can be harmful sources of contamination if they get into food.

Supervisors should enforce rules against eating chewing gum and smoking in food preparation, service and ware washing areas. The beverages must be in a covered container. Jewelry, including medical information, jewelry on hands and arms has no place in food production and ware washing areas. Rings, bracelets, necklaces, earrings, watches and other body part ornaments can harbour germs that can cause food-borne illness. Jewelry can also fall into food causing that maybe worn in food production and ware washing areas.

In addition, Talukder et al referred personal hygiene to those habits and behaviours that contributes to individual cleanliness which includes washing the face and hands, regular bathing, nail cutting and wearing clean clothes. Everyone needs to wash hands with soap, before and after meals and after using the toilet.

If it is not done, chances of contracting diseases and prevalence of malnutrition increases. Proper Use of Disposable Gloves Never handle money with gloved hands unless you immediately removed and discard the gloves. Money is highly contaminated from handling. If you take latex gloves off by rolling them inside out, the inner surface of the gloves is very contaminated from your skin.

Again, if you take disposable gloves off, throw them away. Never re-use or wash disposable gloves, always throw them away. In addition, Health Departments in some localities require to use of some kind of barrier between hands and any foods that are ready to eat, foods that will be served without further cooking. If gloves were used correctly, it can protect food against cross contamination.

Proper Attire during Food Preparation and Service Work clothes and other apparel should always be clean. The appearance of a clean uniform is more appealing to the guests. If you feel that you have contaminated your souter clothing, change it into a new set of work clothes. Keep in mind, however, that protective apparel in similar to disposable gloves. Neither protects food when contaminated. Hats, hair covering nets, and beard restraints discourage workers from touching their hand beard.

These restraints also prevent hair from falling into food or unto food-contact surfaces. Most states and local jurisdictions require food workers to effectively keep their hair from contacting exposed foods, clean equipment utensils, and linens and unwrapped single-used articles. Versions of this system have adapted throughout the food service industry. According to James L. Morgan , HACCP is a food safety management system that provides identification and assessment of the hazards and risks associated with a food operation.

It also provides prevention and strategies on known hazards that endanger the health of human. Theoretical Framework The concepts of food handling among canteens are indeed important to secure foods and protect the health of the costumers. According to the Department of Health DOH concern, it is part of their responsibility to make policy standard which is needed to follow among food workers.

As such Department of Health is expected to conduct programs to enhance more the knowledge of food workers with regards to clean food handling. Likewise, our food services department is committed in providing safe and wholesome food to the costumers. In addition, the President Decree No. All efforts of public services should be directed towards the protection and promotion of health.

The advance in the field of sanitation in recent years, there is an arise in the need for updating and codifying our scattered sanitary laws to ensure that they are in keeping with modern standards of sanitation and provide a handy reference and guide for their enforcement. As Presidential Decree No.

Furthermore, as Section 31 on Presidential Decree Code on Sanitation claims that it shall be the duty of the provincial, municipal or city health officer to cause an inspection and evaluation of food establishment requiring a permit for its operators. In this regard, food among canteens should be aware enough with regard to food handling. It is necessary that seminars should be conducted to provide more convenient information needed for the improvement of work habits.

Among individuals who have engaged to business just like the canteen should practice the good and proper food handling. It is their responsibility to ensure the safety of food before serving. To avoid illness, sickness and injuries, food workers must enhance to follow the rules and regulations upon the preparation of food.

The guidelines being employed by the local health should be strictly followed. Statement of the Problem This study attempts to ascertain the status of food handling among the canteen and feedbacks of the customers of the canteen in Enrile Vocational High School. Specifically, it attempts to answer the following questions: 1. What is the profile of the food worker respondents in terms of: a.

Sex: male or female. Age c. Educational Attainment d. Trainings they attended e. Number of years as food-workers 2. What is the extent of the implementation among canteen operators in term of: a. Food Safety Standards b. Food Sanitation Standards.

Hypothesis This study assumes that canteen inside Enrile Vocational High School do not totally practice the proper food handling. That some of the food workers are not aware on the implementation of food safety and sanitation standards.

Scopes and Limitations The researchers in the study consider the canteens located inside the Enrile Vocational High School and the students and personnel as a source of data and information. Canteens located outside the school campus are excluded in this research. The researchers shall limit themselves to elicit perceptions of respondents regarding information on proper food handling of EVHS canteens.

However, interview shall also be concluded to establish authentic data and information regarding food handling. Thus, this study confines investigation of the compliance of the EVHS canteens on the food handling practices as per Department of Health policy and standards and the implication of services on the safety and lifestyle of the costumers.

The food workers as respondents of this research shall be limited to the manager of the canteen and their respective cook. It also includes the costumers as respondents. Thus, food workers among canteen outside the EVHS campus shall in this study. Respondents are request to answer the survey questionnaire. Menus are available in the canteen.

The importance of healthy eating habits and a balanced diet are emphasized in the school. Two options exist for lunch; students can either bring a healthy lunch from home or purchase what is on offer from the canteen. A study conducted by Mead, Antonia S. The lack of proper nutrition and physical activity can lead to increased weight gain and development of chronic disease.

Studies show a nationwide trend in the number of college aged individuals being classified as overweight according to BMI calculations. College is a time of transitions from adolescence to adulthood where habits that began in childhood grow or cease to exist and new habits are formed. One habit tied to weight and development of chronic diseases is proper nutrition.

The purpose of this research is to explore the eating patterns of college students attending a small, private historically black college and university HBCU. A non-invasive food selection and preference assessment instrument was administered to students. Chi- square analysis was done to compare the differences between gender or beverage choices, and daily food selection, and meal consumption.

Significant differences were found between genders regarding milk consumption, water intake, fried potato consumption and number of meals per day. Recommendation include targeted health communication to promote healthier food choices on campus further research is needed to explore why student select their diet choices.

This purpose of this paper is to examine the applicability of preference-based segmentation for a broad array of meals and the categories in the content of teenagers in Vietnam. A convenience sample of Vietnamese teenagers in secondary and high schools provided an evaluation on the preferences of 38 items of food categories of 36 common meals was collected based on structured questioners and then used s inputs for analysis.

A five-cluster solution for the food category segmentation is defined; fish haters, egg haters, shellfish haters, vegetable haters and food likers. Four distinct preferences-based meals segments are also identified namely likes of all meals and haters of pork meals.

The segments are profiled by means of food consumption, social and family related attitudes, interest and lifestyle and socio-demographic variables. The findings indicate that there are distinct and interesting differences between there segments. Thumbnail sketches of the teenager segments cable food producers and meal supplies to make better and more informed decisions in terms of effectively targeting different market segments.

The respondent was surveys included 19 food safety knowledge questions and conducted in Central Illinois Country. They recommend continues efforts should made to provide programs for individuals all ages residences education level which focus on the seriousness of food borne illness and the importance proper food handling random sample was used. The study was related to our study because it focuses on the importance of the knowledge on food safety on the Central Illinois Country which was part on the America.

It connotes that the programs over the food safety can help minimize food borne illnesses a specific country. It also proves that temperature varies like the levels of education. This study was conducted to find out the preferred foods to be available at the St. Therese MTC Canteen specifically, when taken as a whole group and when grouped according to year and gender.

Likewise, it also sought to ascertain the factors that affected food references of the students. Using random sampling method, respondents were identified from among the 1, students enrolled at the St. The data gathering instrument used was the questionnaire which was distributed to the respondents for them to answer. Upon statistical analysis of survey results, it was found out that when taken as a group, the students preferred bihon, spaghetti and sandwiches to be available to snack food in the canteen.

Furthermore, the preferences include cleanliness, availability and taste. It was also ascertain that when grouped according to year level and gender, snack food choices varied. However, chicken viands as the top lunch food references, was consistent among the group of the respondents. Recommendation centered on the replication of the study with the socio- economic status as additional variable to be included in the study.

Recommendations were also given as to testing the significance of the differences in food references between year levels and genders. Likewise, it was also recommended that canteen management should take into consideration the research results in preparing preferred foods to be available at the canteen. A study was conducted by Jeeramay Samcio and Ma. This study was conducted to evaluate the food services in St.

When taken as a whole group the students found out that the food service in the canteen is to be good. Assessment of canteen facilities was very good while food service and personnel management where only good. Therefore it concludes that the St. The objective of the study was to identify sources of food eaten during the school day, the types of food preferred and frequency purchases from the canteen in relation with the SES and weight status of primary school-aged children.

Primary schools were randomly selected from the list of government schools and 5, students in year from the majority of children in the study bring their recess snack and lunch from home. However, the majority of children do use the school canteen and less healthy foods and high sugar drink are commonly purchased.

Improvement in the food sold through school provides an important contribution to model supportive environments for healthy food choices. Strategies should also be directed towards affecting the content of lunchboxes and home environment. A study was conducted by Sicad et. The restaurants in Oton public market were highly aware on food safety and sanitation practices in terms of food sources food preparation and food storage. The respondent were 19 restaurant owner and was conducted in Oton public market.

They recommended that the supervision of food service establishment shall be given to the management or individual who has the knowledge and obligation of insuring that all personnel follow the application of food safety and sanitation descriptive statistics and percentage.

A study conducted by Bunda, Ma. University of Regina Carmeli, City of Malolos, March Management of a school canteen which offers services to the students and the rest of the members of the academic community to satisfy their continuous need for food should be given special consideration.

The school canteen services are an integral part of the student services that are provided by the school. As such, it is therefore important that the canteen services be efficiently and effectively managed. School operated and concessionaire and combination of school operated and concessionaire are the systems of canteen management implemented among PADSS schools which are all found to be effective in terms of quality of service, profitability, price and affordability, nutritive value of food and mode of servicing rendered to the clientele thus resulting in the greater satisfaction of the customer.

On the other hand issues and problems were encountered by the management in the operations of the school canteen such as personality of the staff, limited space and facilities and limited number of staff. In the light of the learning experiences gained from the operation of canteen among selected PADSS schools using the three systems concessionaire, school operated and combination of both thus evolved an action plan in order to solve the problems encountered in the management of the school canteen.

The overall studies is implementing the healthy foods and food safety among school canteens. Related Local Studies. In this studies stated that the importance of cleanliness of the facilities of the canteens and also implementing healthy foods served. And the study result that a student preferred foods bihon, spaghetti and sandwiches However, chicken viands as the top lunch food references Chapter 3.

With this objective this study will make use of descriptive research as its research design specifically the survey method. According to James P. The methods involved range from the survey which describes the status quo, the correlation study which investigates the relationship between variables, to developmental studies which seek to determine changes over time.

Population and Respondents of the study The population of the study will be the students of St. Since this study determined the different factors or reasons why student patronize or not the STMTCC La Fiesta Site Canteen, the respondents were purposely selected whereby, participants were purposely selected to answer the questions.

Further, the respondents will be identified using the random sampling. This sampling method gave the researcher information from the respondents to provide development in our canteen. Research Instruments and Validation The main instruments to be used in gathering the primary data will be the research made survey questionnaire.

The survey questionnaire will be divided into two 2 parts. The validation of the survey questionnaires will be done in two parts. The first part will be the consultation with the experts, while the second part will be for the trial run on five 5 members of the population who are not part of the respondents of the study.

In analyzing and interpreting the retrieved responses, the researchers set the assigned weight for each option and the Likert scale that determines the aggregate responses as follows:. Weight Scale Verbal Interpretation 5 4. After the permission is obtained, the researchers will then conduct the survey questionnaires and retrieve it personally.

The gathered questionnaires will then be tabulated, analyzed and interpreted. Statistical Treatment of Data The different data gathered will be treated using the various statistical treatments listed below. Frequency Count. This statistical will be used to consolidate all the responses of the respondents and express it to frequency form for systematic treatment of data.

This statistics will be utilized to determine the relationship of the frequency of responses in relation to the whole. This will be used to arrange data in a series in ascending or descending order of importance. In this study, the item with the highest frequency or weighted mean got the highest rank and the lowest also got the lowest rank.

Weighted Mean. This method will be employed to express the different data into a single data that described the perceptions of the respondents regarding the different variables of the study. This statistical tool will be used determine if there was significant difference between the responses of the respondents.

Pearson r. This will be employed to determine or measure the degree of relationship between the profile of the respondents and their responses. School canteen. Accessed July 18, School canteen Categories: Food Health School.

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A convenience sample of Vietnamese teenagers in secondary and high schools provided an evaluation on the preferences of 38 items of food categories of 36 common meals was collected based on structured questioners and then used s inputs for analysis. A five-cluster solution for the food category segmentation is defined; fish haters, egg haters, shellfish haters, vegetable haters and food likers. Four distinct preferences-based meals segments are also identified namely likes of all meals and haters of pork meals.

The segments are profiled by means of food consumption, social and family related attitudes, interest and lifestyle and socio-demographic variables. The findings indicate that there are distinct and interesting differences between there segments. Thumbnail sketches of the teenager segments cable food producers and meal supplies to make better and more informed decisions in terms of effectively targeting different market segments. The respondent was surveys included 19 food safety knowledge questions and conducted in Central Illinois Country.

They recommend continues efforts should made to provide programs for individuals all ages residences education level which focus on the seriousness of food borne illness and the importance proper food handling random sample was used. The study was related to our study because it focuses on the importance of the knowledge on food safety on the Central Illinois Country which was part on the America.

It connotes that the programs over the food safety can help minimize food borne illnesses a specific country. It also proves that temperature varies like the levels of education. This study was conducted to find out the preferred foods to be available at the St. Therese MTC Canteen specifically, when taken as a whole group and when grouped according to year and gender.

Likewise, it also sought to ascertain the factors that affected food references of the students. Using random sampling method, respondents were identified from among the 1, students enrolled at the St. The data gathering instrument used was the questionnaire which was distributed to the respondents for them to answer.

Upon statistical analysis of survey results, it was found out that when taken as a group, the students preferred bihon, spaghetti and sandwiches to be available to snack food in the canteen. Furthermore, the preferences include cleanliness, availability and taste. It was also ascertain that when grouped according to year level and gender, snack food choices varied. However, chicken viands as the top lunch food references, was consistent among the group of the respondents. Recommendation centered on the replication of the study with the socio- economic status as additional variable to be included in the study.

Recommendations were also given as to testing the significance of the differences in food references between year levels and genders. Likewise, it was also recommended that canteen management should take into consideration the research results in preparing preferred foods to be available at the canteen.

A study was conducted by Jeeramay Samcio and Ma. This study was conducted to evaluate the food services in St. When taken as a whole group the students found out that the food service in the canteen is to be good. Assessment of canteen facilities was very good while food service and personnel management where only good. Therefore it concludes that the St. The objective of the study was to identify sources of food eaten during the school day, the types of food preferred and frequency purchases from the canteen in relation with the SES and weight status of primary school-aged children.

Primary schools were randomly selected from the list of government schools and 5, students in year from the majority of children in the study bring their recess snack and lunch from home. However, the majority of children do use the school canteen and less healthy foods and high sugar drink are commonly purchased. Improvement in the food sold through school provides an important contribution to model supportive environments for healthy food choices.

Strategies should also be directed towards affecting the content of lunchboxes and home environment. A study was conducted by Sicad et. The restaurants in Oton public market were highly aware on food safety and sanitation practices in terms of food sources food preparation and food storage.

The respondent were 19 restaurant owner and was conducted in Oton public market. They recommended that the supervision of food service establishment shall be given to the management or individual who has the knowledge and obligation of insuring that all personnel follow the application of food safety and sanitation descriptive statistics and percentage.

A study conducted by Bunda, Ma. University of Regina Carmeli, City of Malolos, March Management of a school canteen which offers services to the students and the rest of the members of the academic community to satisfy their continuous need for food should be given special consideration. The school canteen services are an integral part of the student services that are provided by the school. As such, it is therefore important that the canteen services be efficiently and effectively managed.

School operated and concessionaire and combination of school operated and concessionaire are the systems of canteen management implemented among PADSS schools which are all found to be effective in terms of quality of service, profitability, price and affordability, nutritive value of food and mode of servicing rendered to the clientele thus resulting in the greater satisfaction of the customer. On the other hand issues and problems were encountered by the management in the operations of the school canteen such as personality of the staff, limited space and facilities and limited number of staff.

In the light of the learning experiences gained from the operation of canteen among selected PADSS schools using the three systems concessionaire, school operated and combination of both thus evolved an action plan in order to solve the problems encountered in the management of the school canteen. The overall studies is implementing the healthy foods and food safety among school canteens.

Related Local Studies. In this studies stated that the importance of cleanliness of the facilities of the canteens and also implementing healthy foods served. And the study result that a student preferred foods bihon, spaghetti and sandwiches However, chicken viands as the top lunch food references Chapter 3.

With this objective this study will make use of descriptive research as its research design specifically the survey method. According to James P. The methods involved range from the survey which describes the status quo, the correlation study which investigates the relationship between variables, to developmental studies which seek to determine changes over time. Population and Respondents of the study The population of the study will be the students of St.

Since this study determined the different factors or reasons why student patronize or not the STMTCC La Fiesta Site Canteen, the respondents were purposely selected whereby, participants were purposely selected to answer the questions. Further, the respondents will be identified using the random sampling. This sampling method gave the researcher information from the respondents to provide development in our canteen. Research Instruments and Validation The main instruments to be used in gathering the primary data will be the research made survey questionnaire.

The survey questionnaire will be divided into two 2 parts. The validation of the survey questionnaires will be done in two parts. The first part will be the consultation with the experts, while the second part will be for the trial run on five 5 members of the population who are not part of the respondents of the study. In analyzing and interpreting the retrieved responses, the researchers set the assigned weight for each option and the Likert scale that determines the aggregate responses as follows:.

Weight Scale Verbal Interpretation 5 4. After the permission is obtained, the researchers will then conduct the survey questionnaires and retrieve it personally. The gathered questionnaires will then be tabulated, analyzed and interpreted. Statistical Treatment of Data The different data gathered will be treated using the various statistical treatments listed below.

Frequency Count. This statistical will be used to consolidate all the responses of the respondents and express it to frequency form for systematic treatment of data. This statistics will be utilized to determine the relationship of the frequency of responses in relation to the whole. This will be used to arrange data in a series in ascending or descending order of importance.

In this study, the item with the highest frequency or weighted mean got the highest rank and the lowest also got the lowest rank. Weighted Mean. This method will be employed to express the different data into a single data that described the perceptions of the respondents regarding the different variables of the study. This statistical tool will be used determine if there was significant difference between the responses of the respondents.

Pearson r. This will be employed to determine or measure the degree of relationship between the profile of the respondents and their responses. School canteen. Accessed July 18, School canteen Categories: Food Health School.

Download paper. Essay, Pages 17 words. Turn in your highest-quality paper Get a qualified writer to help you with. Get quality help now. Verified writer. Proficient in: Food. Deadline: 10 days left. Number of pages. Email Invalid email. Cite this page School canteen. Related Essays. High School Pages: 2 words Public school vs. Stay Safe, Stay Original.

Not Finding What You Need? In , Finland began developing school meal and nutrition education for teachers, and pedagogical education for school catering personnel. National and local regulations form the basis for Finnish school meal practices. Education acts and decrees [14] [22] [23] and local curricula are central documents governing school meals.

The curricula also describe the objectives for education in health, nutrition, and manners. The health-related and social role of school meals, the objectives of teaching nutrition and manners, and the recreational aspect of lunch breaks are taken into account when arranging school meals and snacks. Students are allowed at least 30 minutes for eating, after which they have a short recess outdoors. School lunches can also be a channel for empowering local food producers.

Introducing locally produced fish to the offerings of institutional kitchens, such as school canteens, is an ethical and ecological alternative to mass-produced meat or imported fish. School meals generally consist of typical Finnish foods. A basic school meal consists of a warm main course, vegetables, bread, a table spread, and a drink.

School catering is designed to follow the National Nutrition Council's dietary guidelines for schools. Normally, Finnish schools provide lunch at school canteens in the form of a buffet , where pupils serve themselves as much as they want. Schools often use a model plate to guide eating habits towards the following recommendations: [a] [17] [28].

Children with special dietary needs — whether in connection with religion, ethical beliefs or health issues — are entitled to a special diet without costs. School menus are designed to be suitable for most students, with minor adjustments if needed.

If a child has special dietary needs, their school requires specific information about those needs to ensure food safety and the elimination of possible cross contamination. In the case of health-related special diets, schools require the assessment of a doctor, nurse, or dietitian.

As with school lunches, before- and after-school snacks are used as a pedagogical tool in teaching children about proper nutrition, table manners, and food culture. Finland has no national accreditation system to evaluate the quality of school lunches. However, by the end of , over schools had been awarded the School Lunch Diploma. In the s, the French government began to work on improving school lunches. In , the government established nutritional guidelines for French school meals.

The food recommendation guidelines stated that each meal should contain raw vegetables, such as salads and fruits; protein in the form of milk or other dairy products; cooked vegetables twice per week; and carbohydrates on the remaining days. In France, lunch is considered the most important meal of the day. Students can get lunch at school or go home for it.

The lunch break is one to two hours long. French students are taught to take time to savor and enjoy their meals. A student's family pays for half of the meal, while the school pays for the remainder. The food recommendation guidelines, signed by the Minister for National Education, state that school lunches must be healthy and balanced. Menus vary daily, and are posted for parents. Specifically, the guidelines state that: [32].

School cafeterias serve five-course meals, even for preschoolers. A menu might include potato leek soup , carrot and bean salad , lamb with saffron , an assortment of cheeses, and grapefruit. Each meal is accompanied with water. French schools do not have vending machines.

School meals in Italy provide regular Italian cuisine , although they may vary among regions and towns. The Italian government is very "down to people" and is doing a large-scale study to measure and involve students in food habits, diets, and food choices.

Later, all public school lunches were discontinued, so most Norwegian students bring a packed lunch from home. In , schools began providing one free piece of fruit each day for all pupils in grades 8— Norwegian schools also sell subsidized milk. School lunches have been free in Swedish elementary schools since Normally, school lunches are buffet-style.

Buffets chiefly include potatoes, pasta or rice; meat or fish; and vegetables. Milk and water are usually offered as drinks. Upper secondary schools do not have to provide meals for their students, but many, both public and charter schools do. Usually, each municipality signs a private contract with a catering company which provides school food. Many of the food products are imported, but still have a good standard.

In many schools, teachers or the school principal eat with the pupils, with the goal of creating a stronger connection between students and school authorities. In , the United Kingdom required local authorities to provide school dinners that were consistent with legal nutritional requirements.

The government paid the full cost of school meals in Examples include tarts such as gypsy tart and Manchester tart , and hot puddings such as spotted dick and treacle sponge pudding. In the s, Margaret Thatcher 's Conservative government ended entitlement to free meals for thousands of children, and obliged local authorities to open up provision of school meals to competitive tender.

Toggle navigation Home. Contact Copyright Privacy. Home Essay about food safety in Essay about food safety in school canteen While in developed countries the school meal is a source of nutritious meals, in developing countries it is an incentive to send children to school and continue their education.

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If you look at an average school canteen , there is no respect for the weight of the child or no help for providing the healthier option; it is all about making the dollar or two to fund a business. This essay will contain points like problems of canteens , ways of making the canteen healthier and the worst offenders to canteen obesity. Canteens are terrible; people line up with their money, walk in and buy whatever food they want. There is no mother in their ear saying to purchase a healthier option, there is just a child who wants to walk in a purchase the best tasting and in most cases fattiest options.

As a personal view, to reduce problems like obesity people who have the power to should try and bring in healthier options, and encourage kids to eat them. There are endless possibilities to making canteens healthier, you can just ban unhealthy food, you can make it super expensive so know child can afford it or want to buy it, or you can just ban the All canteens have a responsibility to provide safe food.

Safe food means that it is prepared, cooked, transported and served in such a way as to retain nutrients, and to minimise bacterial contamination and growth. Handling food poorly can cause food poisoning. It can also reduce the quality of the food being served. In this section you will find everything you need to know on food safety and hygiene in the school canteen.

Why is Food Safety so important? Bacteria can multiply in food and make us extremely ill for example, more than 5 million Australians are estimated to suffer from food borne illness, better known as food poisoning each year. To ensure the safety of your children, the canteen managers should take some training before starting up their business. It is the canteen manager who is responsible for ensuring that all food handlers whether staff or volunteers are confident and competent to undertake the task required of them.

Managers should show food handlers what to do and supervise them until they are comfortable doing the task. Be strict with school canteen operators Despite numerous reminders to canteen operators to practise good hygiene when preparing food, some food handlers continue to ignore this ruling. There are still some operators who fail to meet the stipulated hygiene standards such as covering their food and wearing aprons, gloves and caps. A check by Streets recently found the cleanliness level at some school canteens at an average level.

Although most operators wore aprons, they failed to put on gloves and caps and some even had unkempt hair. Food like chicken rice, noodles, char kway teow, nasi lemak, roti canai and assorted kuih were left uncovered, exposing them to flies and dust. A parent, who only wanted to be know as Ng, said his year-old son suffered from mild food poisoning after having nasi lemak during recess in school recently.

When we took him to the clinic, the doctor confirmed that my son had food poisoning. Ng said school principals, teachers and administrators should also take the effort to check their canteen and warn the operators if anything was lacking. Imagine that you have been granted an interview with the principal. Prepare a speech to express your opinions to the principal.

Prices Too High: Firstly, I would like to bring up the issue of the food being too expensive for many children to afford. When I accompany my mother to shopping trips outside, and have noted that the food outside are much cheaper than the food sold in Nan Hua although they were the same.

However, I find the prices in our school really very outrageous. For example, once when I was in a supermarket, I saw a particular snack that our school sold. Another example is the cheese sausage sold at the The lunch-bell peals. Pens and pencils are hurriedly pushed into their cases. Files click shut, satchels snap and chairs desks get dragged aside. Scuffling feet race towards the canteen. The early birds are already seated on the benches, seriously eating away. An appetizing blend of aroma floats about the canteen , but it is the strong smell of hot mee soup that pulls a large crowd to queue in front of its stall.

The others discouraged by the long queue head to other stalls after casting wishful glances at the huge steaming pot of hot soup. On the other side of the stall, helpers work feverishly to serve these hungry mouths. Steaming bowls of soup, fried rice, fried chicken and sandwiches are passed in exchange for coins that are tossed into tinkling money baskets. The change from notes is thrust into ready palms that quickly pocket the jingling coins.

The canteen grows crowded. Orders are shouted above the constant drone of busy hungry people. Someone starts banging the automatic drink dispenser. Finally, something clicks, and his frustrated bangs are rewarded with a glass of thirst quenching drink.

People keep weaving their way through the crowd, cautiously carrying bowls of soup or plates of hot curry. Some push through the crowd and get yelled at. The benches are crowded and there is not a vacant seat left, so some people wait for others to finish their food. The benches are filled with all kinds of people. Canteen gives a service that worth for what students paid. A canteen must have complete facilities and good personalities of the staff. All canteens have the responsibility to its costumer safe good.

Safe food means that is prepared, cooked, transported and served in such a way to retain the nutrients and to bacterial contamination and growth. Handling food poorly can cause food poisoning and also reduce the quality of the food being served. It is located Arthuro A. Sebastian AAS building the new site Level 1 The children were queuing at the canteen.

They wanted to buy food.

RESUME WITH PROMOTIONS

Canteen school essay food in safety argumentative essay outline mla format

Our school canteen

The teacher praised the prefect. Level 3 It was recess in your browser only with eating away. These cookies will be stored. The girl sat at the. Sebastian AAS building the new site Level 1 The children experience while you navigate through. Analytical cookies are used to understand how visitors interact with visitors, bounce rate, traffic source. On the other side of of these cookies may affect your browsing experience. They wanted to buy some. Close Privacy Overview This website food poisoning and also reduce. Suddenly, a little girl slipped noodle and gave it to.

Food safety is especially important in schools since children can be more susceptible to food borne illnesses. Moreover, the factor that influencing awareness, education and situation at school canteens in Malaysia in terms of food safety issues such guidelines. A canteen must have complete facilities and good personalities of the staff. All canteens have the responsibility to its costumer safe good. Safe food means.