1.2 Objective
So the overall research is all about the following points:
• To identify food safety issues in food service industry.
• To provide new trends in food safety.
• To provide solutions on the basis of analysis done by the researchers.
• To determine the role of personal hygiene in food safety.
1.3 Key terms
HACCP, Hygiene,
1.3.1 HACCP
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
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In a food service situation, the word sanitation means wholesome food, handled and prepared in away that the food is not contaminated with disease -causing agents.
FOOD HYGIENE & PRESEVATION All food handlers should observe good food hygiene practices to prevent food contamination and to ensure food safety.
Keep raw food and cooked food on separate shelves in the refrigerator, with cooked food above raw food.
Where food warmers are used to keep food warm, they should be kept above 60(C and, if food are chilled, they should be kept at below 10(C to prevent proliferation of
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Maharaj, Satnarine R.James, Kenneth
Date: February 2009
Hotel managers felt that some hotels' systems were comparable with HACCP and that larger properties were ready for mandatory implementation.
The inclusion criteria for the hotel surveillance system are that hotels must have 100 or more rooms and serve at least three or more meals on a buffet daily.
Using the stratified random sampling method, a 70% sample of each category of hotel that met the inclusion criteria was studied, which yielded 18 hotels.
Key Informants These were hotel managers or their designated representatives who were selected for in-depth interviews to obtain demographic data and background information on the hotels' food and safety system.
Play an essential role in the hotel's food safety system, as evidenced by over 70% of hotels doing some form of monitoring, which marks an improvement in the food safety system since the implementation of HACCP based system in 1996.
Larger hotels are able to provide the PRPs needed, while smaller hotels are constrained by limited resources, and by extension, the quality of their food safety program is further
The HHP program is implemented to ensure adequate sanitation and housekeeping while providing hygiene facilities that are regularly cleaned and maintained so that they do not affect the safety of food and workers. Regular housekeeping and maintenance always help to determine potential issues or problems and take preventive action before problems develop into more critical stage. Implementation
Large farms, processing facilities, and factories are used by the industry with a variety of levels of security. There are often sanitation processes, good manufacturing processes, and hazard identification and control systems in place at processing facilities and factories. Even with these systems and processes in place, the overall facility or a single batch remain vulnerable. The highest risk comes from the employees either intentionally or unintentionally contaminating a batch of food. Testing is supposed to ensure the food is within specific allowances for contaminates, but the laboratory confirmation takes time that perishable items may not have to wait.
Sanitation Activities: 2.007 "The SSOP criteria (as outlined in the cleaning procedures) are being followed. " 2.008 Clean-up records are signed and dated with verification signature of supervisor or team leader. Cleaning Utensils: 2.009 Cleaned equipment, service containers, utensils, disassembled equipment and piping are stored and handled in a sanitary manner. 2.010 "Cleaning utensils and tools are of proper design, properly identified for its intended use, maintained clean, and located in designated storage areas (color coded etc.). Observation: The Milk Room needs a separate vacuum cleaner to prevent cross contamination as the current practice moves the vacuum between the Milk Room and Chocolate.
Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).
Food is the sustaining life force that drives the human race forwards from day to day. As daily consumers of food products, it is automatically expected that the producers of such important products aim to produce goods that will help the consumer and attribute to their health. Unfortunately, this is not always the case. At the turn of the twentieth century, food sanitation in factories was at an all time low. Adding to this issue were the harsh conditions in which the workers were forced to work in.
The objective of the hazard identification is to identify the presence of potential hazards that are posed during operation of the plant, then suggest corresponding control measures to reduce risk or mitigate impacts on work force. Main hazards that we take into consideration are chemical hazards, electrical hazards, vibration and noise related hazards. 6.2.1 Chemical hazards The chemical hazards are those posed by chemical components and products used in the process. The main hazards associated with the process are that of natural gas or carbon dioxide leakage, high temperature and pressure steam, and potassium carbonate.
7 / D.P7: Explain how different procedures maintain health and safety in a selected health or social care setting Maintaining health and safety in health and social care is extremely important to ensure the health, safety and wellbeing of all their service users as well as other individuals service providers may come in contact with in the setting. There are several procedures that help to maintain this health and safety however they can all vary between settings for example, health and safety procedures will be slightly different and more focused on certain areas in hospitals and especially in paediatric ward compared to in drop-in centres where the needs and risk to service users are slightly different. Some of the procedures used in health and social care to maintain health and safety include; infection control and prevention, safe moving and handling of equipment and individuals, food preparation and storage, storage and administration of medication and storage and disposal of hazardous substances.
Once the practice of keeping foods like milk sanitary, it will spread to the other foods like the meat packing industry and create a chain reaction of safety that helped to improve the lives of everyone with their experience of food and their health in
The food industry has better improvements yet; it still needs a thorough cleansing. Although food production has bettered in the last 100 years by its treatment of workers and government’s oversight, it has had some adverse effects like company’s protection
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. 2010).
Health and Safety at Work Act 1974 These Act inform practices that all staff the responsibility to keep themselves and other around them safe through their actions at work and they must to report any health and safety problems. Also, all staff must to follow policies and procedure when hand handing equipment and they should to work in way that puts other around them in danger. Control of substances and Hazardous to Health Regulations 1992 These regulations inform practices that cleaning materials must to be kept in a locked cupboard. Also, these regulation state that disposable gloves and aprons must to be provided for cleaning and handing chemicals.
There are different strategies that must be considered by the organisations operating in hospitality industry. The contributions made by the firm donate towards the performance and achievement of the company. The purpose of this paper is to analyse the strategies of the hotel, which serves as the basis of success. This paper is divided into five different tasks each of which is focusing on various aspects of the hotels performance. The organisation that is selected in order to answer the tasks is InterContinental Hotel Group.
Personal Hygiene is defined as the ability of an individual to practice one’s own cleanliness, as in cleaning hands and using proper techniques in handling, cooking, and serving foods. Environmental Sanitation involves the cleanliness in the kitchen with regards to the proper waste disposal, cleaning of utensils, and of course the work area. (The Hidden Danger in Eating Street foods,) Attitude of Street Food Vendors on Food Safety In a study by Comfort O. Chukuezi on “Food Safety and Hygiene Practices of Street Food Vendors in Owerri Nigeria”, it is stated that some of the vendors were preparing food in unhygienic conditions. These conditions were not in line with the proper food safety regulations, wherein they did not use proper preparatory measures like using of hair covers and aprons, which may lead to increased risk of exposure to harmful microorganisms. Some vendors would use their bare hands in serving food as well as in receiving the money from the customers, others are wearing jewelries during the preparation of orders, some would even blow the polythene bags used in serving the food which may contribute to the increase risk of to the
III.Conclusion A.Restatement of the thesis statement: Although fast food is convenient, affordable and have a good taste, we should avoid having fast food too often for our own health. B.Suggestion/recommendation: To totally avoid fast food is hard, but we should reduce our consumption of it, maybe twice a month. Other than fast food restaurant, maybe other restaurant should also start making delivery to cope with people’s lifestyle
Hilton is an American hotel chain founded by Conrad Hilton in the early twentieth century. Hilton remains the second largest hotel group with 4,278 establishments and 700,000 rooms in 85 countries. The Hilton Worldwide is a leader in the hospitality industry and currently has more than 130,000 employees. While most hotel establishments today use management systems, they are almost all equipped with basic functionality compared to what exists in other sectors. Today, there are new tools expected to become real levers of competitiveness of hotel establishments.