Food Control refers to the regulations, policies, and practices that are implemented to ensure the safety, quality, and consistency of food from production to consumption. The main goal of food control is to protect public health, prevent foodborne illnesses, ensure food quality, and maintain consumer confidence in the food supply. It involves a range of activities, including food inspection, food safety management systems, and regulatory compliance to ensure that food products meet established safety, quality, and labeling standards.
- Teacher: Mercy Cheyech
Catering Law refers to the set of legal requirements and regulations that govern the operation of catering businesses, particularly in areas such as food safety, licensing, employment, and business operations. Catering businesses must comply with a variety of laws to ensure the health and safety of their customers, maintain fair business practices, and protect the rights of employees.
- Teacher: Mercy Cheyech
Catering Premises refers to a designated facility or location where food and beverages are prepared, cooked, and served for events, gatherings, or parties. These premises are typically used by catering businesses to prepare and deliver food to external venues or serve food at the premises themselves. Catering can be provided for a variety of events such as weddings, corporate functions, banquets, conferences, and private parties.
- Teacher: Mercy Cheyech
Food and Beverage Production refers to the processes involved in preparing, cooking, and presenting food and drinks for consumption, typically in a commercial setting such as restaurants, hotels, catering companies, or food manufacturing plants. It includes everything from sourcing raw ingredients to final presentation, ensuring quality, consistency, and food safety standards.
- Teacher: Mercy Cheyech
Food and Beverage Services refers to the management, preparation, and delivery of food and drinks to customers in various establishments like restaurants, hotels, cafes, bars, catering services, and event venues. It encompasses a wide range of activities aimed at providing a satisfying and efficient dining experience to guests. Here’s a breakdown of the key aspects of food and beverage services:
- Teacher: Mercy Cheyech