Training Kitchen Safety

Executive Summary

The report includes a detailed analysis of food safety measures in the FHTS training kitchen, and more importance is given to the pest control factors and procedures to be implemented in order to make sure that the premises is pest proof. A detailed inspection of the kitchen was carried out and short listed issues were noted down. Moreover, we discussed about the food safety issues and generated ideas which can be recommended to correct the conditions. It is vital to focus on food safety hazards that can be occurred in the workplace and we have explained the biological hazards, their causes and how to remedy them in order to sustain a hygienic environment in the catering kitchens. Finally, we have mentioned and explained the

So, the industrial kitchens should be free of any pest and food borne diseases.

The service quality and reputation of the hospitality organizations also depend on the safety of their served foods and the level of hygiene. Moreover, maintaining food safety standards can lead to more satisfied customers and repeat business clients and can also reduce the cost of food wastage (Knechtges, 2012).

The analyzed food safety issues from the FHTS training kitchen should be considered in order to aware the culinary students and others who use the kitchen about the importance of food safety maintenance. The faults which may lead to direct contact of pests to the food should be treated and corrective actions should be taken.

Task

These micro-organisms include bacteria, viruses, yeasts, molds and parasites which are pathogenic and cause harmful diseases. Although, they may vary in the degree of severity and disease spreading speed. Some important biological hazards are:

• Pathogenic Bacteria

Bacteria are the most vital biological agent which causes foodborne illness. Most bacteria are transferred to other foods due to improper care taken by the food handlers, the environmental conditions and by insects, birds and animals. They grow very rapidly in foods, especially in warm and moist foods. Bacteria also grow briskly in protein rich and low acid food. Example: milk, poultry, fish.

There are two types of bacteria. The first type can make people ill by living and multiplying inside our bodies. Example: salmonella, listeria monocytrogenes. The other type produce toxin in food and people fall ill because of the toxins, when they eat food. Example: staphylococcus aureus, bacillus