more at http://kitchen.quickfound.net/ How to keep your restaurant clean to avoid spread of disease and disease carrying insects. With footage of the most frightfully filthy restaurants you can possible imagine. Public domain film from the Prelinger Archives, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original). http://creativecommons.org/licenses/by-sa/3.0/ http://en.wikipedia.org/wiki/Restaurant A restaurant (/ˈrɛstərənt/ or /ˈrɛstərɒnt/; French: [ʀɛs.to.ʁɑ̃} is a business establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models... Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants). Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting... http://en.wikipedia.org/wiki/Environmental_health_officer Environmental Health Officers (also known as Public Health Inspectors) are responsible for carrying out measures for protecting public health, including administering and enforcing legislation related to environmental health and providing support to minimize health and safety hazards. They are involved in a variety of activities, for example inspecting food facilities, investigating public health nuisances, and implementing disease control. Environmental health officers are focused on prevention, consultation, investigation, and education of the community regarding health risks and maintaining a safe environment. EHOs bring to the position an understanding of microbiology, risk assessment, environmental science and technology, food science, as well as the skills and knowledge related to the tracking and control of communicable disease. They must also have strong investigative skills and a thorough understanding of the application of legislation related to public health and the environment. Working in partnership with Government Ministries (such as Health, Agriculture and Environment), local municipalities, businesses, community groups, other agencies and individual members of the community, the EHO plays a major role in protecting public health. Some past/historic titles include inspector of nuisances, sanitarian, and sanitary inspector. Other titles that currently exist include environmental health specialist/practitioner/professional, public health officer, health officer, health inspector, and health official. The legal title used will depend on the definitions found in local legislation/jurisdiction. Environmental health professionals are usually employed by local government or state health authorities to advise on and enforce public health standards. However, many are employed in the private sector and in the military... http://en.wikipedia.org/wiki/Meat_spoilage The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time -- though not indefinitely -- if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied... The organisms spoiling meat may infect the animal either while still alive ("endogenous disease") or may contaminate the meat after its slaughter ("exogenous disease"). There are numerous diseases that humans may contract from endogenously infected meat, such as anthrax, bovine tuberculosis, brucellosis, salmonellosis, listeriosis, trichinosis or taeniasis...

• published: 02 Dec 2013
• views: 1679