Food Safety Ass 4

Question 1 As everyone must eat food to live, everyone is at risk of getting food poisoning. Every business in hospitality industry are required to make sure the food they handle, store, display and sell is safe and suitable for people to eat. Food poisoning can make people sick, and has killed some people. Safe food is food that is free from physical, chemical or biological contaminants that may cause the restaurant’s employees or consumers harm. Of these hazards, microorganisms present the highest food safety burden to consumers. Microorganisms are everywhere opportunistic and adept at developing resistance to environmental stresses, and can grow in many foods and conditions. The social consequences of food borne disease include both temporary and serious chronic illness and even death. A Food Safety Program is a written document that shows how the restaurant is managing the safety of the food prepared, served or sold. It systematically identifies all hazards associated with relevant food processes and outlines how these hazards can be controlled by monitoring the activity, nominating corrective actions and recording the outcomes. The document steps through each food process, (i.e. in-coming goods, food storage, food preparation, cooking and display), and will detail how to minimise all dangers associated with that process. The Food Safety Programs also contains accompanying programs such as Cleaning Schedules, Pest Control, Skills and Knowledge Requirements, and Personal Hygiene. A food safety program must: a. Systematically identify the potential hazards that may be reasonably

expected to occur in all food handling operations of the food business; b. Identify where, in a food handling identify where, in a food handling

operation, each hazard identified under and can be controlled and the means of control; c. Provide for the systematic monitoring of those controls;

d. Provide for appropriate corrective action when that hazard, or each

of those hazards, is found not to be under control; e. Provide for the regular review of the program by the food business to ensure its adequacy; and f.

Provide for appropriate records to be made and kept by the food business demonstrating action taken in relation to, or in compliance with, the Food Safety Program.

The link to overall restaurant business performance and profitability are as follows: ➢ Receiving Stocks and Supplies- Check the freshness and the

discrepancy of the goods. ➢ Storage-Store goods immediately and appropriately after receiving

to keep them in good condition. ➢ Preparation-Follow the 2/4 hours thumbs rule. Follow food handling

safety procedures. Keep an eye on personal hygiene and kitchen hygiene to prevent physical, chemical or biological contaminants. ➢ Cooking-Follow food handling safety procedures, personal hygiene

and kitchen hygiene prevent physical, chemical or biological contaminants. ➢ Presenting and serving-Reheating and plating of meals, serve quickly in order to avoid placing in danger zone too long to prevent biological contaminants which leads to food borne disease include both temporary and serious chronic illness and even death. Having the quality assurance, the restaurant can gain more reputation, and can earn more money as well which is profitable to the business.

Question 2

FOOD SAFETY PROGRAM FLOWCHART Purchasing Receiving | Storage (Dry/Cold/Frozen Storage) | Food Preparation |

Serve cold

Cooking——Hot Food Hold——serve hot |

Serve hot

|

Cooling——Reheating

| Restoring of Ingredients | Transportation | Serving/Plating/Presentation | Cleaning

Purchasing

✔ Are food supplies obtained from registered suppliers and are all

other practical measures are taken to ensure only safe and suitable food is received? Receiving ✔ Are all foods labelled, or if unlabelled marked to identify the source? ✔ Is potentially hazardous food delivered under temperature control

and not damaged or contaminated? ✔ Is an accurate and suitable thermometer on site? Checking Quality of Stocks and Supplies ✔ Frozen products are frozen ✔ Use-by date

✔ Temperature ✔ Packaging for damages ,rips and/or tears ✔ Signs of vermin ✔ Bloated or dented containers (puffed look) ✔ Vacuum-packed meats are still properly sealed ✔ Freshness

Fish: ♥eyes:clear,not sunken ♥smell:fresh sea aroma ♥gills:bright red

♥skin:shiny and reflective ♥flesh:firm,translucent ♥scales:firm & clinging to body

▲Fruit & Vegetables: ♥firm

♥bright colour

♥free of bruises

♥free of insect damage

♥free from blemishes and cuts 3.Time of delivery ▲Dairy:4am-6am

▲Bread: 4am-6am

▲seafood,meat,fruit&vegetables:7am-9am ▲Dry goods:2pm-4pm ✔

4.Temperature

✔

5.Packaging