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

Presentation Notes What Would You Do? Ethics in Culinary Arts

What Would You Do? Ethics in Culinary Arts Copyright © Texas Education Agency, 2013. All rights reserved.

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Ethics in Culinary Arts

What Would You Do?



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Copyright

Copyright © Texas Education Agency, 2013. 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.

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2Copyright © Texas Education Agency, 2013. All rights reserved.



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Employment in foodservice requires training in:

Laws and regulations

Workplace ethics

Regulations and Work Ethics

Copyright © Texas Education Agency, 2013. All rights reserved.3



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USDA

FDA

Environmental

OSHA

State and Local

Regulations


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



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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)

USDA


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.



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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

FDA


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 1938. This

law covers food and the packaging of foods other than fish, poultry, and meat.



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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

Environmental


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.



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Occupational Safety and Health Administration

Sets standards and inspects workplaces for safety

Oversee record keeping of job-related illness or injury

OSHA


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



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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

State and Local


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.



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Influences

Work Ethics Qualities

Code of Ethic

Decisions to Keep in Mind

Work Ethics

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.



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Cultural backgrounds

Religious beliefs

Personal codes of conduct

Individual experiences

Influences


Ethics can be influenced by cultural backgrounds, religious beliefs, personal

codes of conduct, and individual experiences.

These all help guide the decisions people make.



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Work Ethic Qualities

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•Your ability to be aware of what a particular situation demands of youResponsibility

•The ability to adapt willingly to changing circumstancesFlexibility

•You are truthful in your words and actionsHonesty

•Other people can count you to do what you say you will doReliability

•Effectively communicate, resolve conflicts, and develop negotiation skillsTeamwork

•The dedication you show to doing somethingCommitment

•You always do work you are proud ofQuality

•You strive to do your best at all times, no matter what you are doingExcellence

Copyright © Texas Education Agency, 2013. All rights reserved.

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



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Code of Ethics


Employee treatment

Wages Benefits

Working conditions

Behavior of employees

Acceptance of gifts

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.



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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?

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?

Decisions to Keep in Mind


To determine whether a decision or action is based on sound workplace ethics,

managers and employees should ask these questions.



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Questions?




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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.

http://www.ethics.org/

References and Resources


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