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Figure Number Title Page Number

List of contents

Title Page no.

Front cover i

List of contents ii

List of tables iii

List of Figures iv

Abstract v

1.0 Introduction 1

2.0 Hygiene audit 2-

2.1 A review and comparison of student and commercial food safety and hygiene practices (1000 w)

2.2 Microbiological sampling in the kitchen environment; what microbiological data can reveal about food safety (500w)

3.0 Conclusion

List of appendices

Reference list

 

List of Tables

Table Number Title Page Number

 

 

List of Figures

Figure Number Title Page Number

1.0 Introduction

 

The hospitality and catering industry nowadays are one of the most interesting and attractive spheres for entrepreneurs. But at the same time one of the most difficult. Lots of conditions must be under control, because kitchen environment allocate many different hazard factors. There are many risks that can be prevented by effective controlling not only of suppliers and food producers, but also working environment and workers behaviour within kitchen. Factors as personal hygiene, staff illness, temperature control, food cross-contamination and etc. have to be checked in every day basis. It is important to remember, that contaminated and rotten products cannot be used because of the bacteria that could be transported within these products. Detection of hazards may help to save the health of employees and customers, avoid losses and therefore increase company profit and reputation.

Risk analysis of the working environment is a set of actions,

which allows the system and effectively deal with the working environment

enterprise. Risk analysis is used as a means of risk assessment

working fluid and a means of detection and control factors

hazard.

 

 

2.0 Hygiene audit

This report is divided into two section, in which are going to be discussed some potential hazards from observation practice and analyse of samples from the kitchen during the production process.

 

2.1 A review and comparison of student and commercial food safety and hygiene practices.

Any institution which connected with the preparing and serving food is associated with the possibility of food cross-contamination. Very often food handlers neglect the commonplace rules of hygiene and allow bacteria to spoil the food. In order to control and analyse the risks there is a system called HACCP (Hazard Analysis and Critical Control Point). It based on “EU Food Hygiene legislation No 854/2004” and “The Food Hygiene (England) Regulations 2006” and helps businesses to identify and controls any hazards that may occur in the food manufacture. (FSA 2015). According to this system, every business operator have to provide equipment and appropriate training for all food related personal.

 

http://www.food.gov.uk/business-industry/food-hygiene/haccp

 

http://www.food.gov.uk/sites/default/files/820-1-1500_FS101001_Campden_report_final_3.pdf



 

http://www.emeraldinsight.com/doi/full/10.1108/00070700410528790

http://nvsu.ru/ru/standarts/1537/PS_industrii_gostepriimstva_%20Chast'1.pdf

http://www.restteam.ru/attachments/uniliv.pdf

http://www.tooelu.ee/UserFiles/Tookeskkonnajuhendid/Venekeelsed-PDFid/28_Toitlustusettevtted_ja_baarid_RUS_trkk-1-.pdf

http://www.profiz.ru/sec/1_2012/sanpravila_dla_obszepita/

 


Date: 2015-12-24; view: 788


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