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The Importance Of Hygiene In Restaurant

881 Words4 Pages

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. The inspection of restaurant is a crucial public service planned to protect foodborne illnesses for selling products. In this paper reviews to understand what …show more content…

The restaurant must have the following documents are: Hazard Analysis and Critical Control Point (HACCP), ISO 22000, FSC 22000, BRC (British Retail Consortium), and GMP certified. Hazard Analysis and Critical Control Point (HACCP) is defined as is an integrated control system of food safety in all steps of food chain. These stages, pre-prep, prep, production, transport, storage, packaging, preservation, and shipping can be listed in the form. At each stage, to observe to the conditions of hygiene is a main aim. When applying HACCP, inspectors follow risk analysis, in addition to the identification of critical points are most important issue. Briefly, HACCP is a food-oriented system and based on scientific studies. ‘’ HACCP inspections may include the current Good Manufacturing Practices (GMPs), Good Agricultural Practices (GAPs) and Sanitation Standard Operating Procedures (SSOPs)’’ (Barron,2002). You can see some of GMP’s report. Every food service which establishment in …show more content…

Nowadays, companies and employees who work at food services give great importance for inspection and hygienic rules. Turkish Standardization Institution constituted TSE 13001 which are related to HACCP procedures. TSE 13001 have some deficiencies. Therefore, Ministry of Agriculture and Rural Areas constituted ISO 14000 which is not imperative. Inspections are performed in the following way. Inspectors make an inspection at least once a year. However inspection frequency can vary depending on the area, type of operation, or food served. For example: E.Aytekin who is executive chef (at Royal Garden Hotel at Antalya- Alanya) said that inspection increase in the summer months because a lot of tourist come to hotel to eat, everything should prepare hygienic place and conditions. Moreover, they should to be at least 3 persons. Unless inspectors have education about inspection, Ministry of Agriculture and Rural Areas provide training for inspectors. In addition to inspectors want to be sure about being sure employees are trained in basic food safety protecting food from contamination during storage, preparation, transportation, holding food at the proper temperature, controlling conditions that promote insects, and cleaning all kitchen’s

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