Question 1: Food-borne Disease

Food-borne disease is brought about by consuming contaminated beverages and food. A

wide range of disease-causing microorganisms or microbes can contaminate the food, so there

are various kinds of food-borne diseases. Most food-borne diseases are contaminations brought

about by a variety of microorganisms, parasites, and infections. Different diseases are poisonings

brought about by harmful chemicals and toxins that have contaminated the food. Normal side

effects of food-borne diseases are vomiting or diarrhea, typically lasting from one to seven days.

Different manifestations may incorporate stomach cramps, fever, nausea, exhaustion, and

joint/spinal pains.

Question 2: Role of Food Manager in Food Security

The food manager is answerable for ensuring workers follow safe food taking care of

practices so clients do not become sick from unsafe food. They are the people who are liable for

the everyday activities of the foodservice establishment. They might be the delegate of the

proprietor's advantage or be the owner of their own office. They manage all assignments

identified with the planning of food and beverage services and delegate essent8ial tasks to

administrative staff. They decide the guidelines and practices that guarantee that clients who visit

the restaurant are happy with their experience, staff individuals are protected and dealt with, and

that general activities are beneficial. They may have an office in the back, yet their obligations

take them throughout the entire structure each day as they are answerable for all that occurs

under their rooftop.

Question 3: Potential hazardous foods

Instances of potentially hazardous foods include:

 cooked and raw meat, or foods having meat like meals, lasagne, and curries

 dairy items like custard, and milk

 seafood (excluding live seafood)

 cut or processed vegetables and fruits, like salads, pasta, and cooked rice

 foods containing egg, nuts, beans, or other protein‐rich food like quiche and soy items
Know about how you get ready, store and serve these foods at home yet additionally for picnics,

when pressing school lunch boxes, giving to good cause, or taking food home in pup packs from

cafes.

Question 4: Role of administration in making food security program

Food is wasted mainly in view of inefficient arrangements, rough or terrible streets, over-

specific clients, and inadequate storerooms. If the management work on the storage facilities,

there will be sufficient arrangements for how the food will be utilized, less food will be wasted,

and there will be a more food secure community. If the food is grown for the motivations behind

feeding the country or community, levels of food insecurity will go down. The management

should be able to guarantee that the farmers can deliver more food crops and will actually want

to create money crops when there are sufficient food crops in the market.

Assignment # 2

Question 1: Meal in-flight catering

An airline meal, in-flight meal, or airline food is a meal served to travelers onboard a

business airliner. They set these meals up by expert airline catering management and normally

served to travelers using an airline service trolly. These meals (roasted chicken, rice, sandwich)

shift in quality and amount across various airline organizations and classes of travel. The kinds

of food offered likewise change from one country to another, and often incorporate components

of local cuisine, both from the origin and destination nations. For a few Middle Eastern and

Islamic airlines, under Islamic traditions, they serve all dishes and classes on the plane a Muslim

meal with a Halal certificate–without alcohol and pork like roasted chicken.

Question 2: Contents and design of a menu

Menus can be categorized in a wide range of ways and there are various types of menus,

which are often connected with some kinds of foodservice tasks. Daily menus change

consistently or might be gotten ready for a special event with a one-time use. It often uses them

in fine dining or for foodservice activities that highlight privately sourced items, which are

available in the marketplace. Alice Water's Chez Panisse café uses a daily menu. Static menus

are used by McDonald and Cycle menus are used in the long-term medical care.

Question 3: Types of menu

 Static menus are those that essentially stay the same every day and are most normally

utilized in fast support of upscale easygoing cafes. These types of menus might be introduced on

a menu load-up or in some kind of printed format. It might restrict choices, as they are in some

fast help, like Five Guys or McDonald. Cycle menus are regularly utilized in non-business

foodservice tasks that serve similar groups of clients consistently, like corporate dining (industry

and business), medical care, long-term care, and schools. A la carte menu refers to when a diner

orders one type of dish that is separate from a plate of an original menu. The table d'hôte is a

menu that offers a multi-course meal—with different alternatives for each course—at a fixed

cost. It is probably the most ideal way to increase restaurant sales.

Question 4: Difference between breakfast, lunch, and dinner menus

Breakfast menus are fairly standard within any one country

In lunch, menu selections are fewer and fewer courses are served

The dinner menu should offer more selections and more courses should be served.