Presentation Notes What Would You Do? Ethics in Culinary Arts. What Would You Do? Ethics in Culinary Arts

Transcription

1 Slide 1 What Would You Do? Ethics in Culinary Arts

2 Slide 2 Copyright Copyright Texas Education Agency, These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or noneducational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; copyrights@tea.state.tx.us. 2

3 Slide 3 Regulations and Work Ethics Employment in foodservice requires training in: Laws and regulations Workplace ethics 3

4 Slide 4 Regulations USDA FDA Environmental OSHA State and Local 4 The main goal of a food service industry is to provide good quality food and service to customers. All quality standards must be considered such as: safety nutritional value appearance consistency flavor texture convenience ease of handling packaging storage

5 Slide 5 USDA Food Grading Involves applying specific quality standards to products Grade is based on quality at time of packaging Food Inspections A test of a businesses practices against standards Conducted by the Food Safety and Inspection Service (FSIS) 5 The U.S. Department of Agriculture grades and inspects poultry and poultry products, eggs and egg products, and meat and meat products. It also controls food grading, processing plant inspections, and the use of pesticides, preservatives, and food additives.

6 Slide 6 FDA Labels Requires nutrition labels on food packages Shows percent of daily dietary value in food Menus Regulates health claims made by restaurants Must meet standards listed in the Nutrition Labeling and Education Act Food code Give guidelines for handing food safely Updated every two years 6 The Food and Drug Administration (FDA) is part of the U.S. Department of Health and Human Services. It enforces the Food, Drug, and Cosmetic Act of This law covers food and the packaging of foods other than fish, poultry, and meat.

7 Slide 7 Environmental Environmental Protection Agency (EPA) Decides how solid waste is managed Solid waste includes: Packaging material Containers Recyclables National Environmental Policy Act (NEPA) Protects the environment from damage caused by building development 7 The Environmental Protection Agency (EPA) decides how solid waste is managed in the United States. The EPA recommends that businesses reduce solid waste by eliminating packaging where possible. It also recommends that reusable food containers be cleaned and sanitized before reusing. The National Environmental Policy Act (NEPA) of 1969 protects the environment from damage caused by building development. Whenever a new restaurant is planned, an environmental impact statement (EIS) must be completed. This describes the impact of the proposed facility and any negative effects it might have on the environment.

8 Slide 8 OSHA Occupational Safety and Health Administration Sets standards and inspects workplaces for safety Oversee record keeping of jobrelated illness or injury 8 The Occupational Safety and Health Administration (OSHA) has two main responsibilities: sets standards and inspects workplaces to make sure that employers provide safe and healthful environments oversees record keeping of job-related illness and injury an accident report log shows the details of any accident that happens in business

9 Slide 9 State and Local Health regulations that affect foodservice are written by the state Local health departments enforce state regulations County health department enforces regulations in rural areas and small cities 9 Many of the health regulations that affect foodservice operations are written by the state. Local health departments then enforce state regulations. The county health department enforces regulations in rural areas and small cities.

10 Slide 10 Work Ethics Influences Work Ethics Qualities Code of Ethic Decisions to Keep in Mind 10 A work ethic is a personal commitment to doing your very best as part of the team. Employees who have a good work ethic are often successful in their careers.

11 Slide 11 Influences Cultural backgrounds Religious beliefs Personal codes of conduct Individual experiences 11 Ethics can be influenced by cultural backgrounds, religious beliefs, personal codes of conduct, and individual experiences. These all help guide the decisions people make.

12 Slide 12 Work Ethic Qualities Responsibility Flexibility Honesty Reliability Teamwork Commitment Quality Excellence Your ability to be aware of what a particular situation demands of you The ability to adapt willingly to changing circumstances You are truthful in your words and actions Other people can count you to do what you say you will do Effectively communicate, resolve conflicts, and develop negotiation skills The dedication you show to doing something You always do work you are proud of You strive to do your best at all times, no matter what you are doing 12 Responsible - employees show up for work on time and work diligently to become familiar with job duties and do them correctly Flexible - employees can adjust to changes without complaining Honest - employees admit their mistakes and finding out how to prevent from making them again A reliable employee: Arrives to work on time Keeps personal matters separate from business matters Works a full shift Carries out a variety of assigned tasks without constant prompting Take on extra work when necessary without complaint Gets enough rest to work effectively Maintains good personal physical and mental health Teamwork as a foodservice employee, you will work with a large team Commitment - the quality that supports all your abilities and skills to build a strong work ethic Quality in foodservice - means that you use quality ingredients, prepare and serve them in the most pleasing way and you serve customers to the best of your ability Excellence employees make the most of opportunities to improve their abilities and learn new skills

13

14 Slide 13 Code of Ethics Employee treatment Working conditions Behavior of employees Wages Benefits Acceptance of gifts 13 Workplace ethics serve as guiding principles that effective leaders use in setting the professional tone and behavior. Many establishments have created written codes of ethics, which are designed to remove the guesswork about what is acceptable and unacceptable behavior. These codes of ethics may include employee treatment, wages, benefits, working conditions, behavior of employees, and acceptance of gifts from guests/vendors/suppliers and any other issues that may impact operations.

15 Slide 14 Decisions to Keep in Mind Is it legal? Will it hurt anyone? Does it positively represent the company? Does it make anyone uncomfortable? Does it convey respect for others? Have I involved others by asking their viewpoint? Is it fair? Does it uphold the values of the organization? Can I tell my decisions to employer, family, and others? How would others regard details if public? Am I confident my decision will be valid for years? 14 To determine whether a decision or action is based on sound workplace ethics, managers and employees should ask these questions.

16 Slide 15 Questions? 15

17 Slide 16 References and Resources Images: Microsoft Office Clip Art: Used with permission from Microsoft. Textbooks: Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill. Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall. Website: Ethics Resource Center ERC is a nonprofit, nonpartisan research organization, dedicated to independent research that advances high ethical standards and practices in public and private institutions. 16