Essay About Foodborne Hazard
Introduction
Do you know foodborne diseases become very serious in our country? Over– 20 billion meals in the Malaysia in 2015. They spent the money on food in Malaysia, which is 55% in restaurant and food service industry. 5 in 10 of Malaysian eat in restaurants every day and 2 in 5 of people eat the meals per week in restaurants. Foodborne diseases can cause 10 million illnesses and 2657 people deaths in Malaysia every year and maybe more. It is clearly to say restaurant should be more responsible in the safety and the Malaysia food supply rule and regulations.
OBJECTIVE
So our objective is to investigates the foodservice organization, how the foodborne hazard could be happening. Every day, at least of one meals we will go restaurant,
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Or something secret behind they don’t want us to know. But I believe their food supply chain are very worst. Because as a food supply chains, they should be respect the consumer and human rights, produce safety and healthy food.
Secondly, what is the major thing to become a successful food supply chain? The answer is information. Restaurant food chain and purchasing people need accurate and details to up to date information to tells them for everyday what’s going on. For example, what if today your sales are booming, did your store have enough of inventory on hand and order right now? And how much has the restaurant been overcharged due to invoice pricing error?
So as a restaurant, they need have a clear picture of spend it in per item, category, or supplies level is not easy. The first step is obtaining data that is standard across all products. Try to control the food spend, I mean to reduce spend, bring more items under contract and prepare for contract negotiations. A restaurant also need to make sure the inventory is at the right place at the right time. Try to maintain high-quality food and service is the key to protecting your restaurant
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