Professional Documents
Culture Documents
Alcancia, RND,
MBA
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Manhour - time
Money - budget for the food
Materials - food commodities and
ingredients
Manpower - labor or available help
Methods - techniques of cooking
and serving
A characteristics of foods/meals
that is safe from any hazardous
materials that will cause injury to
the consumer and are satisfying
in bulk or amount, nutritional
value, and palatability properties
like color, odor or aroma,
taste/flavour and texture.
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Health needs
Economic factors
Environmental conditions
Ecologic factors
Religious practices
Cultural background
Social factors
Education
Bacteria
Viruses
Parasites
Fungi
Foods
Acidity or Optimum pH
Time
Temperature
Oxygen
Moisture
Good lighting
40-140 F