Hygiene means to conditions and practices that help to maintain health and prevent the spread of diseases. It is important for every people because the most important reason behind the disease is that people ignore hygiene. Moreover, hygiene plays a key role for kitchen since people need to take nourishment and food needs to prepare under hygiene conditions. Therefore, health inspection is necessary for restaurant. Health inspection is defined as providing creation of license and inspection services for a lot of various types of restaurants for organizing and saving the people health.
HealDelicious Foods Plan Summary: A new brand of restaurants that provides special menu to people according to their health problems thus providing delicious healthy food to the consumers. The restaurant would include a specialist nutritionist who would suggest the consumers on possible items from the menu after taking into account their health problems and their personal taste. Ambience of the restaurant would be built completely on a health theme showing people beating chronic health diseases one way or the other. Investor’s Interest: Branded restaurants, in general, have been popular in recent times. Good food at good ambience is always appreciated and remains on the mind of consumer long after the experience.
It can explain that all existing recipes we should review and teste in order to understand which one we keep and which one will disappear from our menu. The restaurant management needs to find and a professional chefs to cook the perfect recipes. The first idea is a well quality recipe needs to be selected. Then each ingredient has to be collected in the cooking consistency in containers and weighted to collect gross weight. Second step is the cooking process where the chef cooks with enthusiasm taste, analyze, regulate and taste again to get the perfect meal.
Healthy and safe environments Healthy and safe environment is to help employees or staffs to have a safer environment also not only this for their customers. A business needs a proper building so nothing happens, non-wet floors so the business has a safer environment. For food retailers slips and trips remain the single most common cause of major injury in the retail sector. Food retailers need to have warning signs if there is any wet floors, this helps their customers identify the hazard and not to hurt themselves. Another example to keep the workplace safe is fire exit doors and escape routes, if there is a fire, people will know where to go and escape.
In my workplace this information is kept in the chemical cabinet. Effective disinfection helps reduce the risk of cross contamination. It is important as part of your cross-contamination controls to use separate equipment and have a separate preparation area for raw meats and poultry. It is good practice to use colour coded chopping boards for different
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 enter the kitchen on our hands, the germ from raw food and through pets. This can rapidly spread if we are not careful, food must be cooked, stored and handled correctly otherwise people become ill
Active managerial control focuses on managing this risk factors for foodborne illness. 2.1 Who is the responsible for food safety? Normally, food facility owner, Person in Charge, and food workers are responsible for food safety because they are the operators of retail and food service
Our food menu will be set up with care and be of the finest quality. The menu of Make n’ Bake has been added to our appendices. Problems and Solutions Problem 1 Hiring staff Most successful restaurant owners know the importance of hiring and training the right employees. Yet, we have problem that many
(i) List six guidelines that should be followed to ensure the safe preparation and storage of food in a care setting. In a care setting, it is essential that good food quality and service is delivered to the clients or patients using the provision. The Nursing Homes (Care and Welfare) Regulations 1993, Article 13 legislation under the Food Safety Authority of Ireland act, 1998 states: In every nursing home there shall be: (a) a separate kitchen with suitable and sufficient cooking facilities, kitchen equipment and tableware; (b) provision for the storage of food in hygienic conditions Murphy K, O’Shea E., Cooney A., Shiel A., & Hodgins M, (2006). Six guidelines that should be followed in relation to Article 13 (b) are; 1. Personal hygiene
It may pave way for new idea to improve the safety measures has to be taken in the restaurant. Positive feedback is also very important. 4. Cultural and ethnic barriers: Hafiz need to know the basics of different cultures of staffs he is working with. Because their approach about food safety practices might be different.