MARK ANTHONY E.

LIBECO
13063 Dagat- dagatan Sitio 6
Area D Camarin II Caloocan City
Contact #: 09150626369
menatelibeco1999@gmail.com

EDUCATIONAL BACKGROUND

POST-GRADUATE BULACAN STATE UNIVERSITY

City of Malolos, Province of Bulacan
Master of Arts in Education major in TLE
Ongoing 27 Units

TERTIARY UNIVERSITY OF CALOOCAN CITY

Tulip St. Area D.Camarin Caloocan City
Bachelor of Secondary Education Major in TLE
2015- 2019

SECONDARY AMPARO HIGH SCHOOL

Marang St.Amparo Subd. Caloocan City
S.Y. 2011-2015

PRIMARY CAMARIN D. ELEMENTARY SCHOOL

Zapote Road Camarin, Caloocan City
S.Y. 2005-2011

SKILLS

 Good Communication and writing skills

 Flexible and willing to work on rotating shifts.
 Computer literate

LICENSED | NATIONAL CERTIFICATES

LICENSED PROFESSIONAL TEACHER

Professional Regulation Commission
Registration No: 1854619

TM1 (Trainers Methodology Level 1)

Excel Technical Skills and Career Center

EIM NC II (Electrical Installation and Maintenance)

AIMTECH Caloocan

SMAW NC II (Shielded Metal Arc Welding)

St. Francis Technical Institute

FBS NCII (Food and Beverages Services)

Cabalen Training Institute and Assessment Center

VGD NCIII (Visual Graphic Design)

Richbar Institute of Technical Skills

EM NCIII (Events Management)

AC Careers and Events Training Institute Corporation

SEMINAR, TRAININGS AND WORKSHOPS

TRANSCEND: Leadership Summit

Teacher Adviser/ Coach
Fostering a Culture of Excellence through Holistic Leadership
December 20, 2020
Far Eastern University, Diliman

4TH SSC LEADERSHIP SUMMIT

Teacher Adviser /Coach
Pagdamay: Mapagkalingang pakikitungo sa paghilom ng bayang Pilipino
January 23, 2021
St. Scholastica’s College Manila – High School Unit
2nd NATIONAL YOUTH AND EDUCATORS DEVELOPMENT TRAINING ON HUMAN RIGHTS
“Working Together To Protect Human Dignity for All”
December 6-8, 2019 | DepEd Advisory #006 | CHED
Advisory Accoglienza Events and Retreat Center, Tagaytay
City Participant/Coach
Coach, Essay Writing Competition
Coach, Contemporary Dance
Coach, Face Painting
Coach, MTV Making Competition
Coach, Extemporaneous Speaking
Coach, Mr. & Ms. Youth Ambassador 2019

3rd SSC Leadership Summit

UGNAYAN: Pagtanggap at Pagkakaisa sa Pagkakaiba-iba
St. Scholastica College Manila
November 12, 2019
Participant/Head Coach

SIGABO: “SIKLAB: Gisingin and Diwa ng Lipunan, Nasyonalismo ang mag-

aalab sa Ningas ng Pagtatagumpay” CMLI JC-REB NATIONAL CAPITAL
REGION
September 29, 2019 |
Elimination San Juan De Letran
Auditorium November 10, 2019 |
Finals Night Miriam College
Head Coach/Trainer

OLHRS 16TH FOUNDING ANNIVERSARY | UNITED NATIONS DAY CELEBRATION 2019

Soaring High Towards Excellence
October 12, 2019
Our Lady of the Holy Rosary School of Fairview, Inc.
JUDGE | Mr. & Ms. Rosarian 2019

PRACTICE TEACHING AND INTERNSHIP PROGRAM

TALA HIGH SCHOOL
120 Hours

PRACTICE TEACHING AND INTERNSHIP PROGRAM

CIELITO ZAMORA JUNIORHIGH SCHOOL
200 Hours

MBC Student in Social Journalism Workshop

Development Academy of the Philipppines
Tagaytay City
February 20-21, 2016
Keynote Speaker: Dr. Cesar Chavez, Sec. Mark Villar, Sen. KikoPangilinan

“KABATAAN TayoangPag-asa: For the WIN”

Manila Pavillion Hotel
Manila City
March 20, 2016
Keynote Spekear: Rep. Sarah Elago and Sen. Win Gatchalian

EVENT CHAIRMAN - MONUMENTO FORUM

Voters Education and Electoral Forum
Keynote Speaker: Sen. Bong BongMarcos ,Sen. Bong Belaro and Papa Jack
University of Caloocan City Congressional Campus

ENHANCING K-12 CURRICULUM THROUGH E-BOARD ICT

University of Caloocan City Congressional Campus

CRAFTING CURRICULUM WITH THE POWER OF ICT, GUIDING THE STUDENTS

GIANT STEPS PREPARING THEM IN THE TECHNOLOGICAL WORLD
University of Caloocan City Congressional Campus

DISASTER PREPAREDNESS, DRUG PREVENTION AND CONTROL, HEALTH AND

WELLNESS, ADOLESCENT AND REPRODUCTIVE HEALTH, LEADERSHIP TRAINING AND
CAPACITY BUILDING
Sangguniang Kabataan Brgy.178
Meycauyan, Bulacan and Morong Star Bataan

DISASTER RESPONSE AND BASIC RESCUE TRAINING

Rescue 177 Training Center
February 29, 2016
Boso-boso Highland Resort
Antipolo City

INSTITUTIONAL VISITATION PROGRAM

“Inspired to help, Help to Inspire”
Tahanang Mapagkalinga, Social Development Center
October 28, 2017

BRIGADA ESKWELA 2016

“Tayo para sa paaralang ligtas, maayos at handa mula Kindergarten hanggang Senior High
School”
May 30-June 4, 2016
Apolinario Mabini Elementary School

SOCIO SPIRITUAL CONFERENCE

“Never Too Busy”
December 21, 2018
UCC Congressional Campus

EMPOWERING 21ST CENTURY EDUACTORS

March 2, 2019
Camarin D. Elementary School

SK MANDATORY TRAINING
November 30, 2018
Great Eastern Hotel, Quezon City

GUEST SPEAKER
Human Resource Development Management Seminar
UCC- College of Business and Accountancy
October 20, 2017

ENHANCEMENT TRAINING USING PHOTOSHOP

March 29, 2018
UCC Congressional Campus

EVENT CHAIRMAN
“Overcoming Disciplinary Difficulties through Effective Classroom Management”
September 24, 2018

PROJECT IMPLEMENTOR AND EVENT ORGANIZER

SK YES Kamustahan sa Kabataan, YES Game On: InterSitio 2018, Mr. and Ms. Barangay 178
Earth 2018, YES Linggo ng Kabataan, Cosmetology Training, Call Center Training, SK
Paskuhan

PROJECT IMPLEMENTOR AND EVENT ORGANIZER

Nutrition Month 2018, Skills Competition 2019, SSC’s Musikatan 2019, SSC’s Brigada
Eskwela, SSC’s Outbound Training and Teambuilding, SSC’s Refresh, SSC’s Battle of the
Bands 2.0, SSC’s STEP UP with USAP, SSC Agapay sa Bayaning Alteta, 8th ALCU Games, 9th
ALCU GAMES, 10th ALCU GAMES, 11th ALCU GAMES.

AFFILIATION

PHILIPPINE ASSOCIATION FOR TEACHERS & EDUCATORS (PAFTE). INC

Associate Member
2019 to Present

COUNCIL OF STUDENT LEADERS

Our Lady of Fatima University
Basic Education Department
Adviser, 2019-2021

SANGGUNIANG KABATAAN BRGY. 178

Secretary
2018 to Present

SUPREME STUDENT COUNCIL

Executive Secretary
Batch 2017-2018

SUPREME STUDENT COUNCIL

College of Education Representative
Batch 2016-2017

DZRH CORRESPONDENT
Manila Broadcasting Company
Pasay City
MBC YOUTH MEMBER
Manila Broadcasting Company
Pasay City

NATIONAL UNION OF STUDENTS OF THE PHILIPPINES

Member

DAGAT-DAGATAN YOUTH ORGANIZATION

President

WORKING EXPERIENCE

OUR LADY OF FATIMA UNIVERSITY

Basic Education Department
Faculty Member
2019 to Present

MAMERS CATERING SERVICES

Barangay 174, Caloocan City
Events Manager | Host | Dining Staff
2018 to Present

GOLDEN ARCHES DEVELOPMENT CORPORATION

MCDONALD’S PHILIPPINES
Production Crew
August 29, 2017 to 2019

SPECIAL PROGRAM FOR EMPLOYMENT OF STUDENTS

LIRO-PESO
Caloocan North City Hall
Assigned Department: Department of Public Safety and Traffic Management
Batch 2016

SPECIAL PROGRAM FOR EMPLOYMENT OF STUDENTS

LIRO-PESO
Caloocan North City Hall
Assigned Department: Caloocan City Waterworks System (PATUBIG)
Batch 2017

DZRH CORRESPONDENT
Manila Broadcasting Company
Pasay City
PERSONAL INFORMATION

Birthday : January 11, 1999

Age : 20 years old
Nationality : Filipino
Civil Status : Single
Language : English, Filipino
Religion : Roman Catholic

CHARACTER REFERENCES

MRS. JINKY HASSAN Head Teacher III

Manuel L. Quezon High School
09335173590

MRS. DECINA FRANCISCO Department Head

University of Caloocan City
09322458277

MR. DHONNY BACUYAG Principal

Our Lady of Fatima University
Basic Education Department
09455168299

I hereby certified that the above information is true and correct to the best of my
knowledge and belief.

MARK ANTHONY E. LIBECO

Applicant
LIBECO, MARK ANTHONY E.
COOKERY NCII ACTIVITY

What is communication? 

To put it simply, Communication can be explained as the process of transmitting information from one person,
place or group to another. It is through communication that we share messages with each other. There are three
integral elements of communication, i.e. Sender, Message and Receiver. A mode is the means of communicating,
i.e. the medium through which communication is processed. There are three modes of communication: Interpretive
Communication, Interpersonal Communication and Presentational Communication. Prepare for IELTS at the
Comfort of Your Home?

What are the Three Modes of Communication?

Communication is the process of sharing information between individuals using a set of common rules, behaviour,
symbols, and signs. Thus, there are three modes of communication:

 Interpretative Communication
 Presentational Communication
 Interpersonal Communication

Before we delve deep into the topic, let us first understand the importance of different modes of communication.

 Maintains the flow of conveying information

 Helps in devising plans and strategies for reaching a goal
 Builds cordial relations and soft skills
 Decision making becomes more effective and less time-consuming
 Problem-solving and conflict management becomes easier

Interpretive Communication

Also referred to as the “one-way communication”, in this mode, the information conveyed by the sender is
interpreted by the receiver in its original form. The target has to understand the message in both written and spoken
form keeping various aspects in mind. For example, in a class, the learners may not understand every word said by
the teacher but are expected to understand the main crux of the topic. Some of the main highlights of Interpretative
Communication are:

 Learners understand, interpret, and analyze what is heard, read, or viewed on a variety of topics.
 This mode of communication involves interpreting the author or producer’s intent.
 There is no alternative to the active negotiation of meaning with the writer, speaker, or the producer.

Interpersonal Communication

Interpersonal communication is the process by which people exchange information through verbal and nonverbal
messages. It is an unmediated mode of communication that occurs when we interact and attempt to mutually
influence each other, simultaneously, in order to manage relationships. Although interpersonal communication can
encompass oral, written, and non-verbal forms of communication, the term is usually applied to spoken
communication that takes place between two or more individuals on a  personal or face to face level. Examples of
Interpersonal Communication include:

 Personal Interview
 Telephonic Conversations
 Interactive Sessions 
 Debates
 E-mails
 Text Messages
Presentational Communication

Presentational Communication is another type of one-way communication, which facilitates interpretation by

members of another group where no direct opportunity for the active negotiation of meaning between members of
the two groups exists. With this mode of communication, a person is speaking to an audience that can be rehearsed,
pre-prepared, or scripted. Some of the main highlights of Presentational Communication have been given a
rundown below.

 To ensure the intended audience is successful in its interpretation, the “presenter” needs knowledge of the
audience’s language and culture.
 No direct opportunity for engaging with larger audience exists in this form of communication.

Multimodal Communication

Multimodal Communication can be simply referred to as communication through varied modes such as verbal,
written, gestures, etc. There are different modes under multimodal communication and it is popularly used in higher
education to accentuate the learning experience for students. Here are the major 5 modes of communication:

1. Linguistical or Alphabetic: Either written communication or spoken communication

2. Gestural: Using Gestures
3. Visual: Pictures, Videos, Infographics
4. Aural: Audio, Music, Sounds
5. Spatial: Physical coordination, positions, proximity

Linguistical or Alphabetic Communication

As one of the popular modes of communication, Linguistical or Alphabetic Communication mainly refers to written
or spoken communication where the sender conveys their message through writing on a paper or through speaking.
Examples: Text messages, audio messages, emails, speech, notes and lists, etc.

Gestural Communication
Gestural Communication has its quintessential emphasis on body language and physical movements to
communicate messages. Sign Language is the best example for the gestural mode of communication as those who
can’t talk or hear are able to communicate best through their gestures and have their own set of unique language to
converse in. While this mode of communication is mainly combined with spatial, aural or linguistic ones, it can
also be used individually given that both the sender and receiver have common points of references and meanings
to have an understandable communication.

Aural Communication
As the name suggests, aural communication uses audio mode to convey messages whether it is through sounds or
spoken audios. The speaker’s voice and pronunciation need to be clear and precise with no background noise.
Example: Radio, audio messages, music, recordings, songs, audiobooks

Visual Communication
Visual Communication can be simply termed as non-verbal communication as it comprises visual messages from
the sender to the receiver. It is one of the oldest modes of communication when the ancient people didn’t know a
language to communicate with, it is through pictures, drawings and symbols that they were able to talk and
converse with each other.
Examples: Pictures, Videos, Charts, Graphs, Symbols

Spatial Communication
Spatial Communication elaborates upon the use of physical space in text as well as its overall structure to convey
certain meanings and messages. The physical layout of any written text is deliberately designed to make it look a
certain way and adhere to a particular theme. Websites also use this unique mode of communication in choosing a
certain font, style, design and layout to make any website user-friendly and more interactive.
Modes of Communication: Key Differences 

Components Interpersonal  Interpretive  Presentational

Type Two-way mode of communication One-way communication One-way communication
Negotiation Active negotiation ofmeaning No active negotiation of meaning No plausible means of
between individuals with the writer,producer or engaging the masses
speaker 
Mode of Speaking, Listening, Reading, and Reading, Viewing, and Listening Writing and Speaking are
Communication Writing are the main modes of texts the 2 major modes of
conveying and interpreting communication
messages
Examples Social Media, text messages, Stories, literature, articles, Articles, flyers,short
telephone, etc. speeches, songs, radio news, stories,reports,
videos, movies,presentations, etc. presentations, skits,
debates, speeches, etc

10 Modes of Communication

Different types of communication methods are used to deliver your message. Here, the 10 modes of communication
are different from the previous ones. Interpersonal, interpretive, and presentational modes of conversation are based
on human interaction during that communication. While these modes of communication are based on the type of
source we use for communication. These are some of the real-world communication methods. Let’s have a look at
them:

1. Typewriting only– In this method, communication happens only through typing. Examples are emails,
messages, etc.
2. Handwriting only– Here the communication from both ends is solely based on handwriting. An example
is a teacher correcting a student’s exam paper and writing comments in it.
3. Voice only– Here, both the communicators use voice only. An example is a phone call or a normal verbal
communication
4. Video only– Here, both the communicators use video to communicate. An example is a video call
5. Handwriting and Typing– Here either one of the communicators is using handwriting to share their
message and the other is using typing to relay their response or vice versa.
6. Typewriting and Video– Here either one of the communicators is using handwriting to share their
message and the other is using typing to relay their response or vice versa.
7. Handwriting and Video-Here either one of the communicators are using handwriting to share their
message and the other is using video to relay their response or vice versa.
8. Voice and Typewriting– Here either one of the communicators are using voice to share their message and
the other is using typing to relay their response or vice versa.
9. Voice and Handwriting-Here either one of the communicators is using voice to share their message and
the other is using handwriting to relay their response or vice versa.
10. Voice and Video-Here either one of the communicators is using voice to share their message and the other
is using video to relay their response or vice versa.

Resources: https://leverageedu.com/blog/modes-of-communication/

How to Work Effectively in a Team Environment

A team environment is one in which brainstorming, collaboration and joint projects are the norms. This
type of dynamic can be beneficial and rewarding if everyone communicates well and pulls their weight.
Working effectively in a team environment requires tact, patience, and a willingness to work in concert
with your colleagues.

Get Into the Right Mindset

When you work independently, you typically set your schedule, tackle projects in a manner that suits
your preferences, and are solely responsible for outcomes. In a team environment, ideas are shared,
workloads divided, and group consensus is required to act effectively when determining project scope
and direction. Understanding and committing to this group dynamic puts you in the right frame of mind
for a teamwork environment.
Agree to Agree

Teams are expected to produce results, so team members must all be on the same page when it comes to
common goals and objectives. Effective approaches involve an identified project, an agreed-upon
agenda of work, and a division of labor. It is often helpful to designate one member of the team as the
group leader to facilitate organization and provide direction.

Be Respectful of Each Other

You’re never going to agree with everyone in a team environment. However, it’s important to be
respectful of others' opinions and to recognize that in a group, there is not one single right way to
approach a project. Raise legitimate questions or concerns, but don’t belittle colleagues or call them out
for what you consider to be bad ideas. It's majority rule in most team environments, so chances are if an
idea is off base, others in the group will speak up as well.

Don’t Be a Slacker

Even when specific roles and responsibilities are assigned to team members, there’s going to be some
overlap. Someone will work a little more and someone will work a little less than the others. While you
shouldn’t jump in to pick up every dropped ball on a project, make an effort to contribute at 100
percent, meet deadlines, and be willing to lend a hand to advance the team’s initiatives when needed.

Don’t Gossip About Others

Gossiping about team members only leads to a sense of distrust, which can potentially derail the good
work you’re trying to accomplish. If you have a problem with a team member, discuss it privately or
involve your team leader. Don’t segregate into smaller groups within the team. This action only
fragments efforts and creates an uncomfortable and unproductive working environment.

Recognize the Contributions of Others

There’s no “I” in team, but that doesn’t mean members don’t like to be singled out for their positive
efforts and contributions. Acknowledge the work of others and express your appreciation for their
creativity and insight. It infuses the team with enthusiasm and creates a sense of camaraderie that is
valuable as you work collectively as a unit.

An environment of teamwork has the potential to produce exceptional results, as well as provide
dynamic and interesting work experiences. Approach this type of opportunity with tact, diplomacy and
professionalism to ensure optimal results.

Resources: https://smallbusiness.chron.com/work-effectively-team-environment-57331.html
Libeco, Mark Anthony E.

Day 3 Activity

1. Research about Practicing Career Professionalism

Professionalism is the conduct, behavior and attitude of someone in a work or business environment.  A
person doesn’t have to work in a specific profession to demonstrate the important qualities and
characteristics of a professional.  Professionalism leads to workplace success, a strong professional
reputation and a high level of work ethic and excellence.

In a recent study on Career Readiness conducted by NACE (National Association of Colleges and
Employers), employers who hire college graduates were asked which professional competencies were
essential to workplace success.  Professionalism/work ethic topped the list with 97.5% of respondents
identifying it as either “absolutely essential” or “essential” for a new college hire’s success.

Here are 12 ways you can develop and practice professionalism:

1. Be productive
Use your time productively at work.  Focus on your job responsibilities and avoid getting pulled into
social media, web browsing and phone activity while on the clock.
2. Develop a professional image
Project a professional presence and dress appropriately for your industry and organization.  A good
rule of thumb is to dress in the position you aspire to have.
3. Take the initiative
Ask for more projects to be given to you or think of assignments that will meet your organization's
goals.  You don’t want to be under-utilized.
4. Maintain effective work habits
Prioritize, plan and manage your assignments and projects.  Follow up and follow through with your
supervisor and team members.
5. Manage your time efficiently
Establish priorities, set goals and create action plans to meet deadlines.
6. Demonstrate integrity
Be accountable for your work and actions while behaving ethically at all times.
7. Provide excellence
Produce work and results that reflect a sense of pride and professionalism, often exceeding
expectations.
8. Be a problem-solver
When you run into problems and obstacles take the time to brainstorm a few solutions and
alternatives before you meet with your supervisor.
9. Be resilient
Develop coping skills to manage setbacks and challenges with a positive and constructive attitude.
10. Communicate effectively
Practice professional on-line, in person and interpersonal communication skills.
11. Develop self-awareness
Learn to manage your emotions and gain awareness of your emotional triggers so you can manage
your reactions positively and productively.  Accept and reflect on feedback to assist as you learn and
grow.
12. Build relationships
Network with colleagues, customers and clients to build professional cordial relationships, work on
teams and collaborate effectively.

Resources: https://career.vt.edu/develop/professionalism.html
2. Research about Practicing Occupational Health and Safety Procedures inside the
Kitchen

In the workplace, health and safety regulations are paramount to the wellbeing of the
employees and the employer. Many hazards are present in today's work environments, and
it's the employer's job to keep their employees safe from these hazards. It's a job that is so
important that there are occupational safety standards and regulations set by the US
Occupational Safety and Health Administration (OSHA).

Commonly Encountered Maintenance Problems in Commercial Kitchens 

The commercial kitchens are the production units of any organizations whether it is a Hotel,
Restaurant, Banquet or any other business outlet like Fast Food, or roadside eateries. These
kitchens consist of mostly white powder coated metallic false ceilings stainless steel kitchen
equipment’s and kata stone flooring. In some kitchen, we may find aluminum sheet false
ceiling. The light fittings are recessed in false ceiling and have Perspex cover over the
fluorescent tubes to avoid any glass breakage falling in food items. The kitchen equipment is
operated with electricity, LPG, Coal and water. 

The electrically operated kitchen equipment are Hot case, Bain Marie Service Counter, Refrigerators,
coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders etc. The equipment like
cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven are operated on LPG.
The tandoors in kitchen are operated with coal. The dishwash sink, counter sink and Bain Marie etc.
needs cold water and hot water for their use. We face many problems in these commercial kitchens on a
day to day use and these are listed below:

(A) Electrically operated kitchen equipment:

 Tripping of miniature circuit breakers because of wrong selection in terms of capacity, short
circuiting etc. 
 Overloading of circuit by using high rated kitchen equipment in less rated M.C.B.
 Failure of insulation of P.V.C. wires dues to overheating of circuit or continuous use of Electrical
Equipment.
 Short circuiting of air heaters being used in Hot cases and service counters for continuously long
hours usage.
 Burning of Immersion heaters of Bain Marie when sufficient water quality is not available in the
Bain Marie.
 Short-circuiting of electrical wiring by putting water on electrical switches while cleaning the
kitchen during night hours by unskilled worker.
 Damaging the immersion heaters o tea/coffee boilers and milk boilers by not monitoring the
quantity of water in tea boiler and that of milk in milk boiler.

(B) LPG Operated Kitchen Equipment:

 The cooking ranges are operated on LPG and if LPG supply is not maintained properly, it may
cause the problem of fire in kitchen.
 Smoke created by continuous use of LPG in commercial kitchen.
 The hoods over the ranges should have filters to control oil and Grease, otherwise the smoke
carried along with oil and Grease shall cause problems of fire is exhaust chimney.
 The LPG operated equipment have burners which needs to be cleaned regularly to avoid mishap.
 The oil, grease used in cooking and production of food items to be handled properly otherwise
spillage over LPG operated equipment can cause problem of fire.

(C) Water Operated Kitchen Equipment:

 Dish washing machines needs electricity and water both. As the water mixes with chemicals used
for cleaning the plates, glasses, etc. the water and chemicals create mishaps and hazards. The
electrically operated kitchen equipment are Hot case, Bain Marie Service Counter, Refrigerators,
coffee Machine, Tea-Coffee Dispensers, Deep Freezers and Masala Grinders etc. The equipment
like cooking ranges, Chinese Cooking Range, Griddle Plate, Oven and Bakery Oven are operated
on LPG. The tandoors in kitchen are operated with coal. The dishwash sink, counter sink and Bain
 Marie etc. need cold water and hot water for their use. We face many problems in these
commercial kitchens in a day to day use. 

Information Sheet 2.1

Apply health, safety and security procedures in the workplace

Running a business in a cafeteria or a big food service establishment is a demanding job. Consider the
following responsibilities if you are a worker or an owner of such business.

 Protecting your property from fire.

 Protecting your property from natural hazards.
 Protecting your property from crime.
 Protecting your staff and visitors from accidents.
 Legislation that may affect your business.

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced
back to poor cleaning regimes.

A. Protecting Property from Fire

 Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency
cutoff valves to turn off the fuel supply should a fire break out.
 Ensure that filters are removed and de-greased frequently to prevent a build up of greasy deposits.

This should be done weekly but you may need to consider more frequent cleaning if the
equipment isused for long periods on a daily basis.

 Store all combustible materials away from buildings or perimeter fencing – preferably inside
locked waste bins or lidded skips. Ensure they are emptied regularly. If no suitable outside
location is available, use a secure internal storage area.
 Be vigilant when you open and close the premises each day – look for signs of potential trouble
e.g. Graffiti or damage to fences – remove graffiti and repair any damage immediately to deter
further damage occurring.

Electrical faults
Prevention of faults is the answer here and this can be achieved by:

 Frequent visual inspections of all portable electrical items and fixed electrical wiring.
 Regular maintenance of these items by an authorized agency or licensed electrician may be
recorded and monitored.

Smoking
Ideally smoking should be prohibited throughout the premises (including yards and
open areas) and notices to that effect prominently displayed.

 Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, flammable liquids.
 Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely
every day. Do not dispose of them with other combustible waste.

B. Protecting establishment from natural hazards

Flood
Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you should:
Prepare a flood plan for your business detailing the actions you will need to take to minimize damage and
disruption. Practice putting the plan into action so that you and your staff will be sure it works and have
experience of what to do.

Water Escape

 Get dripping taps repaired as they can cause damages.

 Ensure pipes are properly lagged using suitable insulation material.
 If your premises are likely to be unoccupied for a longer period e.g. over Christmas and New
Year, turn the water off at the stopcock and drain the system if possible.
Storm Damage
Making sure your premises are in a good state of repair, it will minimize the chance of storm damage -
check the building regularly (walls, roof and any outbuildings) and ensure any problems you find are
repaired promptly.
Check at least once a year that roof gutters, down-pipes and drainage galleys are clear and unobstructed
and kept free of leaves and vegetation.

C. Protecting property from crime

Burglary
Thieves frequently see catering businesses as an easy target and it is wise to ensure that you have a good
level of security at your premises.
Locks on external doors should carry standards and high quality materials. All accessible opening
windows should be fitted with key-operated locks – but protect secluded windows and roof-lights with
steel bars, grilles or shutters. Consider fitting shop-fronts with grilles or shutters to deter smash and grab
raiders Given time, almost any physical security can be overcome, consider fitting an Intruder Alarm
system which will act as a deterrent and limit the time an intruder will have on your premises. Any alarm
system should be fitted and maintained. Closed Circuit Television (CCTV) can help deter and capture
evidence of robbery. Any system should be fitted and maintained by an installer registered with a
nationally recognized installation body such as - NSI (National Security Inspectorate) and SSAIB
(Security Systems and Alarms Inspection Board).
When your premises are closed, lock away portable electronic equipment e.g. laptop computers in a
secure cabinet .
Consider fitting access control locks on entrance doors to prevent intimidation or robbery.

Theft of money
Keeping cash on the premises overnight increases the chance of a break in:

 Keep as little cash on the premises as possible and keep it out of public view.
 Where possible, cash should not be left on the premises outside business hours.
 Empty the cash register over-night and leave the drawer open as this often deters thieves.

Protecting your staff and visitors from accidents. “Prevention is better (and
cheaper) than cure”.
Slips, Trips and Falls
The most common type of workplace accident, these can be easily and cheaply prevented in most cases
and will often bring other benefits.

 Keeping the premises clean, tidy, congestion-free and well lit will go a long way to preventing
most of this type of accident.
 Clear up spillage promptly and post warning notices.
 Repair or replace damaged floor coverings immediately – especially on stairways and areas where
the public have access.
 Keep a clearly marked first-aid kit available at all times.

Electricity
Electricity can, and does, kill and the law insists that your electrical installation must be safe.

 Ensure electrical equipment is only used for the purpose for which it was designed.
 Use a qualified electrician for electrical installation work and for regular testing of portable
electrical items to ensure they are in good working order.

Fire safety
Carrying out a fire risk assessment is a legal requirement for all businesses (even one person operations);
this helps prevent fires and ensures swift evacuation of the premises by employees and the public in the
event of a fire.

 Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of the
evacuation procedure. Arrange regular practices to reinforce this.
 Ensure that you make a specific member of your staff responsible for customers’ and visitors’
safety in the event of an emergency evacuation of the premises.

Manual handling/lifting
Preventing injuries caused by manual lifting of heavy items is also the subject of regulations and solutions
to this problem can easily be achieved.

 If loads must be manually lifted, ensure they are carried by at least two people and that training in
lifting techniques is provided.
 Provide mechanical equipment e.g. trolleys to assist staff in unloading and moving deliveries. In
addition, ensure deliveries are as close as possible to the location where they will be stored or
used.

Accident reporting and investigation

 Make sure that all accidents and incidents are recorded and investigated as lessons can be learned
to prevent them in future. As long as the recording method is accessible and secure it will be
accepted – computer records are fine.

F. Legislations that may affect business

We have mentioned some areas where legislation may affect your business - Fire Safety, Food Hygiene
and Electricity. There maybe other regulations from other regulatory board like Food and Drug
Administration (FDA) particularly on manufacturing, packaging and storing food. Be aware and
knowledgeable.

Control hazards and risks in the workplace. 

E. Use caution when working around hot oil.

F. Get trained in the proper use and maintenance of your deep fryer.
G. Observe all safety procedures and wear all protective equipment provided for your use while preparing
hot items
H. .Use gloves and scrapers and other cleaning tools with handles provided by your employer.
I. Use the correct grease level and cooking temperatures for your deep fryer.
J. Keep stove surfaces clean to prevent grease flare-ups.
K. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when oil is cool.
L. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces. Wear slip-resistant
shoes. Floors should be cleaned often with grease-cutting solutions.

 Do not work closely to hot fryers when the floor is wet.

 Do not spill water or ice into oil. Do not store employee drinks by deep fryers. They could be
easily bumped into the hot oil and cause a flare-up.
 Do not overfill or pour excessive amounts of frozen fries into deep fryer at one time. Overfilling
causes excessive splashing and bubbling over of hot oil.
 Do not pour excess ice from fry packages into the fryer.
 Do not overheat the oil; use only manufacturer's recommended cooking temperatures.
 Do not move or strain hot oil containers; wait until the oil is cool!
 Do not store oil on floors by grill area. Someone could slip and fall into the oil.
 Extinguish hot oil/grease fires by using a class K fire extinguisher.

Example of kitchen hazards

List of unexpected kitchen hazards (and some suggestions about how to prevent them).

1. Rinsing Raw Meat and Poultry.

Dean Cliver, PhD, an Institute of Food Technologists spokesperson on food and kitchen safety, says the
USDA has backed off the idea that meat and poultry should be washed or rinsed—in fact, the
organization’s website says there’s no need to do so. ―Sometimes you may buy a chicken, and it has
salmonella. If you cook it thoroughly, it will kill it, "Cliver says. ―Washing it might spread the
salmonella around."

2. A Greasy Range Hood and Filter.

Captain Peggy Harrell of the Plano Fire Department in Texas says grease that has accumulated under your
range hood and on the filter is ―just the kind of thing that can start a grease fire.‖ Keep the underside of
your hood clean, and follow the manufacturer’s guidelines for changing the filter regularly. 
3. Radon Gas.
Radon is a radioactive gas generated in rock soil that causes lung cancer—and sometimes collects in
homes. The EPA says that radon is often found in water (people using wells rather than municipal water
systems are at a higher risk), and is released when the water is agitated, as when washing dishes. The New
York Times also recently investigated radon emission from granite countertops and cited studies that
found some levels to be unsafe. The gas is not detectable by sight, smell, or taste, so the EPA suggests
testing for it. Hardware stores sell inexpensive kits you can use to check the radon levels in your home.

4. No Fire Extinguisher.
Do you have a fire extinguisher near your kitchen? Captain Harrell says you should (she even suggests
that you give extinguishers as housewarming gifts). Look for an extinguisher that works on class A
(ordinary combustibles), B (flammable liquids), and C (electrical fires), often called a multipurpose dry
chemical extinguisher.

5. Dirty Sponges.
Sponges harbor disease-causing bacteria and spread those bacteria around kitchens. A study by
microbiologist Carlos Enriquez at the University of Arizona found salmonella in about 15 percent of the
sponges examined. Dean Cliver says that research shows that microwaving sponges for about one minute
sterilizes them. But, he says, ―There’s a caveat: The sponges should be wet. It never occurred to me that
someone might microwave the sponge when it’s dry. A dry sponge can catch fire in a microwave. 

6. Carbon Monoxide (CO).

CO is another invisible, odorless gas that could be hanging around in your kitchen. The EPA says at
moderate levels it causes headaches, dizziness, nausea, and fainting—and at high levels it can be fatal.
The gas is emitted anytime combustion appliances (such as gas stoves) are used, but dangerous levels
occur only when these appliances are misused or misadjusted. To be safe, the EPA suggests that you have
your gas range and oven inspected annually by a professional; never use a gas oven to heat your home;
and never burn charcoal indoors. You can pick up CO test kits and alarms/detectors at hardware stores. 

7. Mold.
The EPA says that mold exposure can cause allergies, asthma, and other respiratory problems. Mold
grows in areas where moisture accumulates, such as near leaky plumbing (check under your kitchen sink).
The organization says that water damaged areas should be dried ―within 24 to 48 hours to prevent mold
growth.‖ If you have a mold problem, the agency recommends decreasing indoor humidity by fixing
leaks, using dehumidifiers, and turning on exhaust fans whenever cooking or using the dishwasher.

8. Overloaded Circuits.
The U.S. Fire Administration says that in urban areas, faulty wiring accounts for 33 percent of residential
fires; many avoidable electrical fires are caused by overloaded circuits. Older apartments often have few
outlets, so tenants use extension cords or power strips. But this isn’t safe, according to the FEMA 
publication Residential Building Electrical Fires. Because heat-producing cooking appliances use a lot of
power, you should be particularly careful where you plug them in.

Overloaded circuits
9. Bad Storage Habits in the Refrigerator.
The fridge is one place we ought to be paying attention, says Dean Cliver. ―Don’t put drippy raw stuff
over the salad bar. The USDA Food Safety and Inspection Service suggests placing raw meat, seafood,
and poultry in sealed containers or plastic bags to prevent their juices from contaminating other foods.

Bad storage habits in the refrigerator

10.Leaving High Heat Unattended.
Peggy Harrell says that the most important thing you can to do be safe in the kitchen is to stay close when
using high heat on the stovetop. If you must answer the door or the phone, she suggests keeping a spoon
or a potholder in your hand, so you have a visual reminder to get back in the kitchen asap

11. Stove and Oven Hazards

Whether your stove is gas or electric, it can pose a safety risk for every member of the household. Many
people have burned their hands on a hot stove or as a result of reaching into an oven without a proper
oven mitt. The risk of burns, however, is not the only reason that stoves can be dangerous: 

Drop-in stoves can tip over if not properly secured, particularly if someone leans on the door when it is
open. To prevent this type of kitchen hazard, verify that your stove is properly secured. Pans not safe for
direct heat can shatter if placed directly on a hot cook top after being removed from the oven. Always use
trivets beneath pans when you remove them from the oven, regardless of what surface they are being
placed on. Leaving stove burners on under empty pots and pans can be a fire hazard. Verify that the
stovetop is turned off when food is finished cooking. Pots and pans filled with hot food can easily be
knocked off if the handles are not situated properly. Always turn handles so they are facing away from the
front of edge of the stove. Failure to properly clean out the oven can cause fires while cooking. Clean the
oven regularly, and never leave an oven unattended while in use.

12. Garbage Disposals

Garbage disposals are common in many homes and using them improperly can result in injury. Make sure
that every member of the household fully understands how to operate the disposal safely. Never place
your hand or fingers in the drain while the disposal is running. Never flip the switch while poking around
in the drain.

13. Small Appliances

Most kitchens house a variety of small appliances, including blenders, mixers, crock pots, toasters, can
openers, etc. Here are a few tips to keep in mind: Keep all small appliance cords away from the edges of
the countertop to avoid catching a cord and knocking the appliance off the counter. Keep small appliances
and their power cords away from the sink or other water sources while in use to avoid a shock hazard.
Never reach into appliances like mixers and blenders while they're running. Keep the crockpot away from
the edge of the counter so children can't accidentally touch it and get burned by the hot outer housing.

14. Kitchen Tools 

Most kitchens house a variety of small appliances, including blenders, mixers, crock pots, toasters, can
openers, etc. Here are a few tips to keep in mind: Keep all small appliance cords away from the edges of
the countertop to avoid catching a cord and knocking the appliance off the counter. Keep small appliances
and their power cords away from the sink or other water sources while in use to avoid a shock hazard.
Never reach into appliances like mixers and blenders while they're running. Keep the crockpot away from
the edge of the counter so children can't accidentally touch it and get burned by the hot outer housing.

15. Knives
Knives are among the most common kitchen hazards, particularly if they are not stored properly. Store
your sharpest knives separate from the utensil drawer, either in a knife block or case. Keep the knife block
out of reach of children and put it in a safe place where it won't get knocked over. When storing knives in
blocks, be sure that the handles are positioned so that they can be gripped easily. Place the blade of the
knife in the block with the sharp side pointing up. This will help preserve the edges, as well as make it
easy for household members to know what to expect when pulling out a knife. Knife cases should be
firmly sealed so there's no risk of knives accidentally being exposed.

16. Household Chemicals

Many people store their chemical products, such as cleaning supplies and insecticides, in the kitchen. The
most common storage spot for these types of products is underneath the sink. This places the products
within easy reach of children, and even pets, if cabinet doors are not properly closed. Many of these
products are harmful or fatal if ingested, and can also cause burns, skin irritation, and other problems.
Install safety locks on the doors of the cabinet where any potentially dangerous chemicals might be
stored. Store bleach and ammonia in separate areas because they can produce a dangerous reaction if they
come in contact with one another. Keep the number for poison control posted on your refrigerator or
inside a cabinet door in case you need help in a hurry 

Be Aware of Kitchen Hazards

It's a good idea to periodically review how your kitchen is set up so you can make sure that everything is
positioned and secured in a safe manner. It's also important to keep a fully charged fire extinguisher and
first aid kit handy in the event of a worst case scenario. When you are aware of the most common kitchen
hazards, it's possible to take steps to prevent unnecessary injuries and accidents from occurring

Resources: https://gltnhs-tle.weebly.com/lesson-42.html

3. Research about the different types of Fire Extinguisher and where to use them
Not only is it smart to keep fire extinguishers in your home, it’s also the law in many states.

It's important to make sure you have the right types of fire extinguishers on hand to put out common
household fires. Read our fire extinguisher safety tips to learn how to stay safe and don't forget to make
sure you have the right coverage if your home sustains fire damage.

Getting started with fire extinguishers

The first thing to do when choosing a fire extinguisher is to decide which rooms in your house need one.
You should keep at least one on each level of your house. Make sure you keep fire extinguishers handy
where fires are more likely to start, like in the kitchen and garage.
Understanding fire extinguisher classes
There are four classes of fire extinguishers – A, B, C and D – and each class can put out a different type
of fire.

 Class A extinguishers will put out fires in ordinary combustibles such as wood and paper
 Class B extinguishers are for use on flammable liquids like grease, gasoline and oil
 Class C extinguishers are suitable for use only on electrically energized fires
 Class D extinguishers are designed for use on flammable metals
Multipurpose extinguishers can be used on different types of fires and will be labeled with more than one
class, like A-B, B-C or A-B-C.

Purchasing your fire extinguisher

Now that you know how many extinguishers you need and what types to get, you can head to the
hardware store. Look for fire extinguishers that you can easily lift. Larger extinguishers may pack more
power, but you must be able to use it properly.

Learning how to use your fire extinguisher

Once you've made your purchases, familiarize yourself with the fire extinguisher directions so you’ll be
prepared in case you need to put out a fire. Typically, fire extinguishers are fairly easy to use in the case
of a fire. Most of the types operate using the P.A.S.S. technique:

 P. Pull the pin on the fire extinguisher in order to break the tamper seal.
 A. Aim the fire extinguisher low, with the nozzle pointed at the base of the fire. 
 S. Squeeze the handle of the fire extinguisher to release the extinguishing agent. 
 S. Sweep the nozzle from side to side while pointed at the base of the fire until it is extinguished. 
 If the fire re-ignites, repeat the last 3 steps.

Resources: https://www.nationwide.com/lc/resources/home/articles/fire-extinguisher-safety
Day 4 Activity
Develop and Update Industry Knowledge
Innovations in the Hotel Industry
Central Reservation System

By using the central reservation software for hotels, you can have following benefits:

Identification of the customer and their buying patterns .The central reservation software for hotels have
this ability to record the data and information of a guest which can be easily retrieved makes things easy
for the hotels to manage a long list of customers.

Profitable Room Rates: The system makes you aware of the market trend and customers buying abilities.
This can be used while deciding the rates of the rooms.

Increase occupancy: A better system will eliminate the double-booking trouble. The central reservation
software for hotels being an automated system totally eliminates the double booking. Every check in and
checkout is timely updated, hence no room for mistakes.

Because the central reservation system works online, you have more chances of having customers from
across the globe. This not only will increase the customers but also increase the revenue prospect of the
hotel.

To meet the challenge of growing customer expectations, the hospitality industry is turning to technology.
Innovation will enable hotel operators to stand out from the competition, fulfill every guest’s expectation
and attract new custom.

Technology has advanced at a ridiculous pace in the last ten years, and what once was futuristic and
difficult to imagine is now a part of our everyday lives.

For example, 10 years ago there was the flip phone. No bells or whistles except for the ability to text at a
rather slow and inconvenient pace.

Increasing your industry knowledge gives you a competitive advantage and assists you in the growth of
your learning.

In addition to learning as much as possible about the history of your line of industry, ensure that you
update yourself on the current trends and the latest news in your industry.

Knowledge is power. We've all heard this old adage. With "knowledge" as our theme, the most important
idea as it relates to our industry is turning knowledge into profits.

Updating and Developing industry knowledge involves the performance outcomes, skills and knowledge
required to develop and update current and emerging information on the hospitality industry, including
industry structure, current technology and key environmental, community, legal and ethical issues that
must be considered and applied by hospitality industry personnel in their day-to-day work.

Technology to save energy

Automated check-in and check-out

Many hotel operators are committed to environmental sustainability programs and reducing energy.
Starwood’s environmental goals were launched in 2009 and pledge to cut energy use by 30% and water
use by 20% by 2020 globally.

Starwood Hotels & Resorts Worldwide uses “daylight harvesting” to adjust indoor lighting, based on the
amount of natural light coming in from outside.

Thanks to motion sensor technology, lighting can be turned off automatically or temperature reduced
when a room is unoccupied.

In an effort to improve efficiencies, hotels are looking to automate the check-in (and check-out) process.

Mobile hotel check-in and check-outs may well become the norm soon, enabling staff to focus more on
guest experiences.

A positive experience will not only impact a guest’s stay but it will also influence their behavior and
online reviews after their trip. The impact of word-of-mouth remains very high and should not be
underestimated, despite all the clever marketing tactics.

Resources: https://prezi.com/si43i4lycqsi/develop-and-update-industry-knowledge/#:~:text=Updating
%20and%20Developing%20industry%20knowledge,ethical%20issues%20that%20must%20be

Observe Workplace Hygiene Procedures

Food and Kitchen Hygiene

What are the key steps to preventing food-borne illnesses?
The key steps are:

1. Clean – keep yourself and work areas clean

2. Separate – keep raw meat and other raw animal products away from other foods
3. Cook – always properly cook and prepare foods
4. Chill – store foods appropriately both before and after cooking

What are ways to keep you and work areas clean when handling food?
Poor cleaning and personal hygiene habits/practices can cause food contamination, food poisoning, and
spread of infection.

 Wash hands before performing the next job function after touching other food, and after smoking, chewing
tobacco, eating and drinking, taking out the garbage, changing diapers, touching body parts such as the
mouth or going to the washroom.
 Wash hands before and after handling raw food, especially meat and poultry.
 Report immediately any symptoms of illness or infection to your supervisor. It may not be appropriate for
you to handle food while you are sick.
 Cover any cuts with a bandage and wear clean gloves. However, do not wear rubber or latex gloves near
open flames or other heat sources. Gloves may melt or catch fire. Change gloves if you touch anything that
would normally require you to wash your hands.
 Wear hair nets to help prevent loose hair from falling on food. The average person loses about 50 hairs per
day.
 Use tools or utensils to serve food whenever possible. Touch food with your hands as little as possible.
 Use a clean spoon each time you taste or sample food.
 Touch only the handles of flatware/utensils when setting the table.
 Do NOT wear jewellery in food preparation areas, especially rings; they may collect dirt or bacteria and
make it harder to clean your hands. Similarly, keep nails trimmed short and do not wear nail polish.
 Do NOT use aprons to dry your hands.
 Do NOT smoke in food preparation areas.

Use good cleaning and storage techniques to reduce the chance of food borne illnesses. The highest levels
of contamination are found in areas that are damp, such as kitchen sponges, dishcloths, sink drains, and
faucet handles.
  Maintain the general cleanliness of the kitchen by:
o Disposing of food scraps properly and removing crumbs
o Wiping counters clean with soap and water and sanitize with a disinfectant
o Sweeping and wet mopping floors to remove food
o Cleaning all surfaces, including counter tops, faucets, handles and knobs, refrigerator handles,
stoves/ovens, other appliances, etc.
 Do not store garbage in the food preparation area. If possible, store garbage in a cold place to prevent
bacteria growth and pest infestation.
 Inspect kitchen for signs of microbiological growth such as mould, slime, and fungi. Clean the affected
area appropriately.
 Inspect the kitchen for any plumbing leaks. Notify your supervisor to get it repaired.
 Choose an effective cleaning agent or disinfectant for the job. Most cleaning can be done using water and
soap. Some resources will recommend disinfecting with bleach. While bleach is an effective disinfectant, it
must be used with care. See the OSH Answers document “Working with Household/Chlorine Bleach” for
more information. To sanitize, clean with 5mL (1 tsp) of bleach in 750 mL (3 cups) of water in a labelled
spray bottle.
 Make sure that cleaning equipment and materials are conveniently located close to where they are needed.
 Launder dishcloths, aprons and towels by using a washing machine.
 Clean the food storage area regularly where dry goods, pasta, rice, canned foods, and cereals are stored to
prevent buildup of crumbs and other pieces of food.

What are ways to keep foods separated?

To reduce the chances of cross contamination, you should also:

 Always use separate cutting boards for raw meat. Cutting boards of either plastic or wood are acceptable.
Plastic can be cleaned in a dishwasher. Both types should be disinfected regularly.
 Wipe raw meat, fish or poultry juices using paper towels and then throw out these paper towels. DO NOT
REUSE wash cloths after wiping countertops, especially after cleaning up raw meat juice until the cloths
have been appropriately laundered.
 DO NOT REUSE any container or bowl that has held raw foods, especially raw meat and poultry, until it
has been thoroughly cleaned.
 Wash, rinse, and sanitize cutting boards, utensils, and food probe thermometers before re-using.
 Wash the lids of canned foods before opening to keep dirt from getting into the contents. Clean the can
opener after each use.
 Store food packages on plates so that their juices do not drip on work surfaces or other food. Place on lower
shelves to prevent further contamination.
 Never put cooked food on a plate, cutting board, or a surface that was used for raw meat, poultry, seafood,
or eggs without having the surfaces cleaned first.

What are tips for cooking food and to make sure your cooked food is
safe?
To reduce bacteria growth:

 Thaw food by using the refrigerator, microwave, oven, or by placing sealed packages in cold running
water. Never thaw food on the kitchen counter. The outer layers will warm before the inside thaws.
Bacteria will grow in these conditions.
 Cook meats to the recommended temperature. Use a clean food probe thermometer.
 Wash fruits and vegetables in running water before preparing, cooking, or eating. It is not necessary to use
soap or specialty produce cleaners.
 Serve hot food while hot, or put it in the fridge or freezer as soon as possible once cooled (within two hours
of preparation).
 Never leave food out for more than two hours, including cut fruits and vegetables.
 Use clean dishes and utensils to serve food. Never use the same ones you used when preparing raw food.
 Keep food on ice or serve it on platters from the refrigerator.
 Divide hot party food into smaller serving platters. Keep platters refrigerated until it's time to warm them
up for serving.

What are ways to chill and store food?

Always:

 Keep cooked food warmer than 60°C (140°F) or at 4°C (40°F) or cooler.
 Keep the refrigerator set at 4°C (40°F). If you are unsure of its temperature, use a thermometer and adjust
the temperature control as required.
 Keep frozen food at -18°C (0°F) or less. This temperature stops bacterial growth, although it may not kill
all bacteria already present before freezing.
Other food storage tips include:

 Put groceries that require refrigeration or freezing in the refrigerator or freezer away as soon as possible
after they are purchased.
 Consider using insulated bags during warmer months when transporting food.
 Clean the refrigerator and freezer regularly to remove spoiled foods that may transfer bacteria or molds to
other food.
 Do not keep foods too long. Use a dating system to make sure foods are used before their expiry date.
 Do not overstock the refrigerator. Allow the air to circulate freely, which will help keep food cool more
effectively.
 Pack lunches in insulated carriers with a cold pack. Do not store the lunch container in direct sun or on a
warm radiator.
 If using a cooler (for example, at a picnic), keep the cooler cold by using ice or ice packs. Keep the cooler
out of direct sunlight. Open the cooler as little as possible. It may be helpful to use a separate cooler for
drinks if you will open the cooler for drinks more often.

What are tips to help prevent pest infestations?

 Refuse shipments in which you find pests, such as cockroaches (their egg cases) or mice.
 Remove garbage regularly and properly.
 Keep garbage tightly covered so it does not attract pests.
 Store recyclables as far from your building as local by-laws allow.
 Store all food and supplies away from walls and floors.
 Maintain food storage areas at 50 percent or less humidity. Low humidity helps keep cockroach eggs from
hatching.
 Refrigerate foods, such as cocoa, powdered milk, and nuts, that attract insects.
 Keep the equipment used for cleaning dry.
 Clean and sanitize your work area thoroughly after each use.

Are there laws or regulations that apply to when preparing food for the
public?
Yes. Wherever food is manufactured, processed, stored, handled, displayed, distributed, sold, or offered
for sale, it is important to check with both your local jurisdiction (province or territory) and municipality
to find out what laws apply. These rules apply to catering and temporary food events as well. Food safety
is enforced by public health inspectors. In some areas, persons handling food may also need a food
handling certificate.

Perform Computer Operations

Occupational Health and Safety (OHS) • a cross-disciplinary area concerned with protecting the safety, health and
welfare of people engaged in work or employment Knowing OHS is essential to minimize the hazards and risks not
only to students, trainers and other people within the training institution but others who will be affected.
Occupational Health and Safety (OHS) • The goal of all OHS programs is to foster a safe work environment. As a
secondary effect, OHS may also protect co-workers, family members, employers, customers, supplies, nearby
communities, and other members of the public who are impacted by the workplace environment
Occupational health as stated in Wikipedia, aims at: • The promotion and maintenance of the highest degree of
physical, mental and social well-being of workers in all occupations; • The prevention among workers of departures
from health caused by their working conditions;
The protection of workers in their employment from risks resulting from factors adverse to health; • The placing
and maintenance of the worker in an occupational environment adapted to his physiological and psychological
capabilities; and • The adaptation of work to man and each man to his job.

Reasons for occupational safety and standards are: • Moral – and employee should not have to risk injury at work,
nor should others associated with the work environment. • Economic – many governments realize that poor
occupational safety and health performance results in cost to state • Legal – OHS requirements maybe reinforced in
civil law and/or criminal law
Objective of the OHS standard • To protect working man against the dangers of injury, sickness or death through
safe and healthful working conditions, thereby assuring the conservation of valuable manpower resources and the
prevention of loss or damage to lives and properties.
COMPUTER is a machine which manipulates data according to a list of instructions which makes it an ideal
example of a data processing system.
ADVANTAGES • Searching of information • Online businesses and easy transaction • Instant communication •
Storage of vast amounts of information • Fast development of technology of all kinds.
DISADVANTAGES • Leads exposure of sensitive information to kids • Wastes of time and distraction • Greater
complexity of life • Generates a lot of extra work • Some people think we are becoming deskilled
CLASSES OF COMPUTERS
ANALOG • spelt analogue in British English) is a form of computer that uses continuous physical phenomena such
as electrical,mechanical, or hydraulic quantities to model the problem being solved.
ANALOG COMPUTER
CALCULATOR • is a device for performing mathematical calculations, distinguished from a computer by having a
limited problem solving ability and an interface optimized for interactive calculation rather than programming. •
DESKTOP • is a personal computer (PC) in a form intended for regular use at a single location, as opposed to a
mobile laptop or portable computer
DESKTOP REPLACEMENT • is a personal computer that provides the full capabilities of a desktop computer
while remaining mobile. EMBEDDED • is a special-purpose computer system designed to perform one or a few
dedicated functions, often with real-time computing constraints
HOME • was a class of personal computer entering the market in 1977 and becoming common during the 1980s
LAPTOP • is a personal computer designed for mobile use that is small enough to sit on one's lap.
MAINFRAME • is a computer with a microprocessor as its central processing unit
MINICOMPUTER • (colloquially, mini) is a class of multi-user computers that lies in the middle range of the
computing spectrum, in between the largest multi-user systems (mainframe computers) and the smallest single-user
systems (microcomputers or personal computers).
MICROCOMPUTER • is a computer with a microprocessor as its central processing unit. Another general
characteristic of these computers is that they occupy physically small amounts of space when compared to
mainframe and minicomputers
PERSONAL COMPUTER • is any general-purpose computer whose original sales price, size, and capabilities
make it useful for individuals, and which is intended to be operated directly by an end user, with no intervening
computer operator.
PORTABLE • is a computer that is designed to be moved from one place to another and includes a display and
keyboard PDA’s(Personal Digital Assistant) • is a handheld computer, also known as a palmtop computer
PLC Programmable Logic Controller • is a digital computer used for automation of electromechanical processes,
such as control of machinery on factory assembly lines, control of amusement rides, or control of lighting fixtures
SERVER • computer program that provides services to other computer programs (and their users), in the same or
other computer
SUPER-COMPUTER • is a computer that is at the frontline of current processing capacity, particularly speed of
calculation.
TABLET PC • is a laptop or slate-shaped mobile computer, equipped with a touch screen or graphics tablet/screen
hybrid technology which allows the user to operate the computer with a stylus or digital pen, or a fingertip, instead
of a keyboard or mouse.
VIDEO GAME CONSOLE • is an interactive entertainment computer or electronic device that produces a video
display signal which can be used with a display device (a television, monitor, etc.) to display a video game.
WORKSTATION • is a high-end microcomputer designed for technical or scientific applications. Intended
primarily to be used by one person at a time, they are commonly connected to a local area network and run multi-
user operating systems
PORTABLE DATA ENTRY TERMINALS are handheld devices that are used to record or capture data away from
the mainframe computer that they are linked to
CLASSIFICATION OF DEVICES • Input Devices • Output Devices • Storage Devices
Input Devices • Any devices or peripherals used to provide data and controls signals to an information processing
system
KEYBOARD -Primary input device of most computer systems -designed to enter text, characters and other
commands into the computer.
TYPES OF KEYBOARD
AT KEYBOARDADVANCE TECHNOLOGY
DIN (Deutsche Industrial Normale) - is a series of uniformity standards developed in Germany, which apply to
commonly manufactured items.
AT KEYPBOARD PORT
PS/2 KEYBOARD Personal System/2 or PS/2 is used for connecting some keyboards and mice to a PC compatible
computer system.
PS 2 CONNECTOR PS 2 PORT
USB KEYBOARD
INFRARED/ IR KEYBOARD defines physical specifications communications protocol standards for the short-
range exchange of data over infrared light
is a wireless protocol utilizing short-range communications technology facilitating data transmission over short
distances from fixed and/or mobile devices
MOUSE pointing device that lets you move the cursor or pointer on the screen easier TECHNOLOGIES: Early
Mice
World’s first trackball
The first mouse
Smaky Mouse
Latest Mouse: 3 Basic Types • Mechanical Mouse • has a rubber or metal ball on its underside and it can roll in
every direction
How do it works? • Sensors within the mouse, which are mechanical, detect the direction in which the ball is
moving and moves the pointer on the screen in the same direction. A mouse pad should be used under the mouse to
run on.
Optomechanical • the same as the mechanical mouse except that it uses optical sensors to the motion of the ball •
Optical • uses a laser for detecting the mouse's movement
OPTICAL MOUSE CHIP
MOUSE INTERFACES PS2 MOUSE USB MOUSE
IR MOUSE BLUETOOTH MOUSE
Image Scanners converts any images into electronics form by shining light onto the image and sensing the intensity
of reflection at every point.
KINDS OF SCANNERS FLATBED • A type of optical scanner that consists of a flat surface on which you lay
documents to be scanned and particularly effective for bound documents.
HANDHELD SCANNER • A small handheld scanning device used for digitizing images.
DIGITAL CAMERA A camera that stores images digitally rather than recording them on film
TRACKBALL a pointing device which look like an upside-down mouse, activated by resting your thumb on the
exposed ball and your fingers on the button
PEN OR STYLUS • an electronic gadget used by writing or printing on a special pad (graphic tablet) or directly on
the screen and can be a pointing device to select commands.
JOYSTICKS/STIRRING WHEEL OR GAMEPAD a pointing device used mostly for playing games, activates
various software features and generally producing on screen events
TOUCH SCREEN • -some are made up of a grid of sensing lines which determines the location of touch by
matching the vertical and horizontal contacts made.
TOUCH PAD graphic tablet that translate each position on the tablet to a specific location on the screen
BAR CODE READER • - emits a light beam (laser) to reflect the bars then detects it to be converted into numerical
digits
CARD READER • reads information that has been magnetically encoded, usually in two tracks (punched card
reader)
OUTPUT DEVICE • is any piece of computer hardware equipment used to communicate the results of data
processing carried out by an information processing system (such as a computer) to the outside world
MONITOR computer peripheral device which is capable of showing a soft copy or video output to the user
Guidelines for Screen Resolutions: • 14 inch monitor is adequate for 800 x 600 resolution. • 15 inch monitor is
adequate for 1024 x 768 resolution. • 17 inch monitor is adequate for 1024 x 768 resolution • 19 inch monitor is
adequate for 1280 x 1024 resolution. • 21 inch monitor is adequate for 1600 x 1280 resolution.
PRINTER • is a peripheral which produces a hard copy (permanent human-readable text and/or graphics) of
documents stored in electronic form, usually on physical print media such as paper or transparencies.
MODERN PRINT TECHNOLOGY TONER-BASED PRINTER • printers work using the Xerographic principle
that is used in most photocopiers: by adhering toner to a light-sensitive print drum, then using static electricity to
transfer the toner to the printing medium to which it is fused with heat and pressure.
Common types: • Laser printers • LED printers
INKJET PRINTER • operate by propelling variably-sized droplets of liquid or molten material (ink) onto almost
any sized page
Advantages: • quieter in operation • print finer • smoother details through higher print head resolution • many
consumer inkjets with photographic-quality printing are widely available
Disadvantages: • ink is often very expensive • Many "intelligent" ink cartridges contain a microchip that
communicates the estimated ink level to the printer • The lifetime of inkjet prints produced by inkjets using
aqueous inks is limited • care must be taken with inkjet-printed documents • very narrow inkjet nozzles are prone to
clogging with dried ink
SOLID INK PRINTERS • a technology used in computer printers and multifunction devices originally created by
Tektronix in 1986 A Xerox Phaser 8500 solid ink printer Xerox Phase 8500 Solid Ink tray
Advantages: • Print Quality • First print time • Ease of Use • Waste • Ozone • Recycled Paper • Compatible
supplies
Disadvantages: • Clogged Print Heads • Incompatible with laser printers • Ultraviolet resistance • Solid ink block
and maintenance roller compatibility • Noise • Warm-up time • Power consumption • Excessive Ink Usage • Printer
damage from moving • Odor • Annotations • High-speed Moving Parts
DYE-SUBLIMATION PRINTER • is a computer printer which employs a printing process that uses heat to
transfer dye to a medium such as a plastic card, printer paper, poster paper, or fabric
Advantages(compared against Inkjet) • the prints are dry and ready to handle as soon as they exit the printer • fewer
moving parts that can break down • the whole printing cycle is extremely clean • no print heads to get clogged • no
liquid inks to clean up
Disadvantages: • Each of the colored panels of the ribbons, and the thermal head itself, must match the size of the
media that is being printed on • only specially-coated paper can accept the sublimated ink • sublimated ink will
diffuse a small amount before being absorbed by the paper. • prints are not razor-sharp • For photographs, this
produces very natural prints, but for other uses (such as graphic design) slight blurriness
INKLESS PRINTERS • Thermal Printer • work by selectively heating regions of special heat-sensitive paper • UV
Printer • use a special UV light bar which will be able to write and erase the paper
Monochrome Thermal Printers are used in: • Gasoline Dispensers • ATMs • Cash Registers • Some older
inexpensive fax machine
OBSOLETE AND SPECIAL-PURPOSE PRINTING TECHNOLOGIES
Typewriter-derived Printer Daisy wheel printers • Computer-controllable version of existing electric typewriter •
printers operate in much the same fashion as a typewriter
Dot-matrix printer • specifically used for impact printers that use a matrix of small pins to create precise dots • A
type of printer that produces characters and illustrations by striking pins against an ink ribbon to print closely
spaced dots in the appropriate shape
Line-printer • print an entire line of text at a time • the fastest of all impact printers and were used for bulk printing
in large computer centers
Pen-based plotters • plotter is a vector graphics printing device which operates by moving a pen over the surface of
paper
OTHER PRINTERS • Digital minilab (photographic paper) • Electrolytic printers • Microsphere (special paper) •
Spark printer • barcode printer multiple technologies, including: thermal printing, inkjet printing, and laser printing
barcodes • Billboard / sign paint spray printers • Laser etching (product packaging) industrial printers
SPEAKER • A speaker converts electrical energy to mechanical/acoustical energy.
LCD PROJECTOR • is a type of video projector for displaying video, images or computer data on a screen or other
flat surface. It is a modern analog of the slide projector or overhead projector.
HEADPHONES • are a pair of small loudspeakers, or less commonly a single speaker, with a way of holding them
close to a user's ears and a means of connecting them to a signal source such as an audio amplifier, radio or CD
player.
STORAGE DEVICE • is a device used for storing something FLOPPY DISK • A reusable magnetic storage
medium introduced by IBM in 1971 • It is called floppy because it flops if you wave it • Disk drives for floppy
disks are called floppy drives
8 INCH DISKETTE • In 1971, IBM introduced the 8-inch floppy disk, initial capacity was about 100K bytes • In
1979 the Radio Shack TRS-80 II computer system had an internal 8-inch floppy drive capable of storing 500K of
data. 5 ¼ INCH DISKETTE • In 1976, Shugart introduced the 5 1/4-inch floppy disk. Initial capacity was about
100K, eventually reaching 1.2M bytes per disk
3 ½ INCH DISKETTE • In 1980, Sony introduced the 3 1/2-inch floppy disk. Initially holding about 400K, current
capacity is 1.4Meg per disk • 720K double density • 1.44MB high density EXTERNAL FDD
ZIP DRIVE • introduced by Iomega in late 1994 • is a medium-capacity removable disk storage system • Originally
it had a capacity of 100 MB, but later versions increased this to first 250 MB and then 750 MB • Zip drives are
available in multiple interfaces including usb 1.1, paralell port, (Small Computer System Interface ) SCSI, ATA,
and parallel port.
HARD DISK (HDD) • A hard disk drive (HDD), commonly referred to as a hard drive, hard disk or fixed disk
drive • A magnetic disk on which you can store computer data • Mass Storage is measured in kilobytes, megabytes,
gigabytes and terabytes
Basic components of a typical HDD: • Disk Platters • Read/write heads • Head actuator mechanism • Spindle motor
(inside platter hub) • Logic board • Cables and connectors • Configuration items (such as jumpers or switches)
HD Platters (Disks) Traditionally been made from an aluminum/magnesium alloy, which provides both strength
and light weight. Read/Write Heads • Connected or ganged on a single movement mechanism • Move across the
platters in unison
Head Actuator Mechanism • Mechanism moves the heads across the disk and position them accurately above the
desired cylinder Air Filters • Filters permanently sealed inside the drive and are designed never to be changed for
the life of the drive.
2 air filters • Recirculating filter • Barometric or breather filter Spindle Motor • Motor that spins the platters •
Always connected directly; no belts or gears are involved
Logic Boards • Contain the electronics that control the drive’s spindle and head actuator systems and present data
to the controller in some agreed-upon form.
Three types of connectors: • Interface connector • Power connector • Optional ground connector (tab)
Disk Interface • SATA -Serial Advance Technology Attachment • IDE -Integrated Drive Electronics • ESDI -
Enhanced Small Disk Interface • SCSI -Small Computer System Interface
ESDI • was a disc interface designed by Maxtor Corporation in the early 1980s • 34-pin common control cable, and
a 20-pin data channel cable for each device
SCSI • SCSI was derived from "SASI", the "Shugart Associates System Interface", introduced by that company in
1981 SCSI CABLE
SCSI Controller
IDE
IDE
SATA
OPTICAL DISK • Originally developed in the late 1960s • is a random access storage medium • A storagemedium
from which data is read and to which it is written by lasers
CD-R AND CD-RW 12 CM 12 CM
DVD • Digital Versatile Disc • Capacities for single sided is 4.7GB's for single layer and 8.5GB's for dual-layer
disks • Capacities for double sided is 9.4GB's for single layer and 17GB's for dual-layer disks • Transfer rate:
11.08Mbps
DVD Disc construction formats: • Single-sided, single-layered • Also known as DVD-5 • simplest construction
format holds 4.7 Gigabytes (GBytes) of digital data • Single-sided, dual-layered • TheDVD-9 construction holds
about 8.5 GBytes. • DVD-9s do not require manual flipping: the DVD player automatically switches to the second
layer in a fraction of a second, by re-focusing the laser pickup on the deeper second layer
DVD Disc construction formats: • Double-sided, single-layered • Known as DVD-10 • construction features a
capacity of 9.4 GBytes of data • DVD-10 is called the "flipper" disc. • Double-sided, dual-layered • DVD-18 •
construction can hold approximately 17 GBytes or about 8 hours of video and audio as a DVD-Video. • To access
the content on the other side of a DVD-18, manually flip the DVD
DVD-R • DVD-R is (pronounced "dash R" not "minus R") • is a non-rewriteable format and it is compatible with
about 93% of all DVD Players and most DVD-ROMs. DVD+R • DVD+R (pronounced "DVD plus R") • is a non-
rewritable format and it is compatible with about 89% of all DVD Players and most DVD-ROMs
DVD-R vs. DVD+R • DVD-R discs use tiny marks along the grooves in the discs, called land prepits, to determine
the laser position. WHILE DVD+R discs do not have land prepits, but instead measure the "wobble frequency" as
the laser moves toward the outside of the disc.
DVD+RW/ DVD-RW • Short for DVD-ReWritable • a re-recordable DVD format which can be erased and
recorded over numerous times without damaging the medium
DVD+R DL and DVD-R DL Double Layer (DL) • Also called Dual Layer writeable • These discs are only writable
on one side of the disc, but contain two layers on that single side for writing data • They can hold up to 8.5GB on
the two layers
DOUBLE-SIDED DVD • also come in two formats: • DVD-R and DVD+R, including the rewritable DVD-RW and
DVD+RW • Double-Sided discs include a single layer on each side of the disc that data can be recorded to. • can
hold about 8.75GB of data if you burn to both sides
DVD-RAM • DVD – Random Access Memory • optical storage that can be re-written hundreds of thousands of
times and has an expected media life of 30 years • offers capacity of 4.7GB per side/9.4GB per double-sided and is
available in both single-sided and double-sided media
HD DVD • High-Definition Digital Versatile Disc • is a high-density optical disc format designed for the storage of
data and high-definition video • Transfer rate : 36Mbps
Blu-ray Disc(BD) • is an optical disc storage media format for high-definition video and data storage • derived from
the blue-violet laser used to read and write this type of disc • The format was developed to enable recording,
rewriting and playback of high-definition video (HD), as well as storing large amounts of data • Transfer rate :
36Mbps
Holographic Versatile Disc • It employs a technique known as collinear holography, whereby two lasers, one red
and one green, are collimated in a single beam. • is an optical disc technology that would hold up to 3.9 terabytes
(TB) of information. • The HVD also has a transfer rate of 1 Gbit/s (125 MB/s).
USB FLASH DRIVES • A small, portable flash memory card that plugs into a computer’s USB port and functions
as a portable hard drive • are also called thumb drives, jump drives, pen drives, key drives, tokens, or simply USB
drives • connected by USB 1.1 or USB 2.0 or both

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