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)
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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
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.