The authors believe that enough knowledge and training of employees and managers about the principles of food safety is very important in initial steps of the implementation of a food safety management system in food service establishments, especially in restaurants because individuals with food safety certification do the operations with more appropriate food safety practices. To ensure the safety of food, application of prerequisite programs and later HACCP is essential in food service areas. For the effective application of prerequisite practices, managers need to hire experts to acquire the necessary authority for HACCP system implementation. Also, it is necessary that the regulatory authorities provide clear and sufficient information to ensure about full and uniform compliance with
Implementation of the seven Principles of HACCP: Principle 1 - Conduct a Hazard Analysis The application of this principle includes listing the steps in the process and identifying where significant hazards are likely to occur. The HACCP team focuses on hazards that can be prevented, eliminated or controlled by the HACCP plan. A report justifying the inclusion or exclusion of hazards and possible control measures are identified. (Brown, 2008:64) Principle 2 - Identify the Critical Control Points: This is a step or procedure at which control can be applied and a food safety hazard can be prevented or reduced to acceptable levels. CCP decision tree is used by the HACCP to help identify the critical control points in the process.
For pregnant women is their fetus does not have fully developed immune system. For the elderly, they are lack of protein in their diets and poor blood circulation. 1.0 - Hazard Analysis Critical Control Point (HACCP) HACCP is a systematic preventive approach the food safety in production processes. (Annex 4, n.d.) HACCP system can be used at all stages of a food chain, from food production to preparation processes. (Wikipedia, 2017) Examples, do
To control food safety problems and protect public health, the restaurant may consider applying the Hazard Analysis and Critical Control Points (HACCP) system. There are totally 7 steps of HACCP. The Frist step is identifying hazards and assess severity and risks. The restaurant should analysis are there any potential hazard may occur and estimate the risk. In this case, the oyster is shellfish, people may infect
P6 Explain safe working practises necessary in preparing, cooking and serving food in the health and social care environment To be able to work in any food environment in the Health & Social Care setting you must first do a food hygiene course and they all come in different levels and categories, these are basic food hygiene to level 1 Food Safety, preparing drinks and snacks, for example, cups of tea, hot chocolate, making a sandwich or serving a piece of cake or fruit, Level 2 Food Hygiene, preparing and serving meals with hygiene training for those preparing and serving meals. And Level 3 Food Hygiene Certificate for supervisors. Your kitchen sink can contain more germs than your bathroom sink, germs such as E. coli, campylobacter and salmonella
1.1.7 Challenges of Implementing HACCP Although the food manufacturing sector and large firms in catering and hospital sector in many countries have adopted HACCP and implemented its various guidelines, revelations by Griffith et al. (2010) was that there are concerns when it comes to HACCP implementation in smaller organizations such as hospitals. Consequently, a number of scholars have doubted its efficiency and reported various potential reasons for the reduction in HACCP efficiency and failures. The analysis of challenges faced in HACCP implementation revealed that elements such as management commitment, competence and knowledge, planning, training, resources, human resources and documentation were the main challenges identified. Each of these elements was ranked based on their effect on the efficiency of HACCP (Kassa et al.
While using pesticides and detergents, chemical composition may touch those foods. Therefore, before using the chemical contaminants, staffs should place foods in a suitable place like refrigerators. Sixth, make sure the trashing area is far enough from the food preparation area. Since some raw meat or uncooked food may dispose into trashing area, that area should place away for avoiding bacteria infection and cross-contamination. To conclude, Harbour Grand Café has unsuccessful HACCP system before, and they can prevent the food poisoning outbreak happened in the future by accepting above ways.
The main purpose of these conditions is to make sure that the food operator maintains the hygienic standards as given in each food category. It is hereby recognized and declared as a matter of legislative determination that in the field of human nutrition, safe, clean and wholesome food is indispensable to the health and welfare of the consumer of the country. It shall be the deemed the accountability of the food business to fulfill with the labeling about the safety, health and sanitary requirements described in the regulations. The labeling requirements are specified under the regulations. They need to be complied with at all the times especially in regard to pre-packaged foods.
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.
Food safety refers to the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use. The processing of the ingredients should be clean and sanitize. Mamibeka should make sure that the supplier of their meat products and other ingredients for the food that they serve should be reliable. They should also check if the supplier is licensed and is approve by the government. All facilities within the food business should always be clean.