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This presentation contains all understanding of the impact associated with Food Safety of Hospitality Industry. This will exhibit requirements of working in the hospitality to suit the sector, either food and beverage, which calls for different strategies to manage its resources as well as personal resources.
INTRODUCTION
For keep people safe from a food-borne illness
To build trust and loyalty with customers
To provide a good quality of food to consumers
To be a professional food worker
WHY IS IT IMPORTANT
What is the personal hygiene Personal hygiene is basic concept of cleaning and grooming.
How can keep yourself
☺ Wear the work uniform
☺ Remove your jewellery
☺ Clean and sanitise your hands and body
PERSONAL HYGIENE
HAND WASHING
Why is it important To stop cross-contamination and stop bacteria from growing When need to wash
◙ After visit the toilet
◙ After smoke
◙ After handle rubbish
◙ After handle money (coin, bill)
◙ After handle chemical
◙ After handle raw meal
Why is it important It may can be easily contaminate other people or material by touching them.
Procedures of illness
STAFF ILLNESS PROCEDURES
PRACTICES IN CAFÉ FUSION
GOOD PRACTICES
Wear the hats, hairnets and gloves, when you touch food.
Hands are clean and nails do not have nail polish
Remove the jewellery
BAD PRACTICES
Wear the clothes from dirt and grease
Wear the open footwear
Roll up the longer sleeves
Touch your body
What is the cross-contaminationCross-contamination is when something contaminated touches food that is not contaminated.
How does cross-contamination occur◘ Pests (Pests are around food areas)◘ Work surfaces (Working on a dirty bench top or cutting board)◘ Equipment (Using the same chopping board for cutting raw meat or vegetables.)◘ Food (The food which has not been covered up)◘ People (Wear a uniform from dirt)
CROSS CONTAMINATION
Clean your work surfaces include a bench top,
table or chopping board Do not place cartons and packaging that have
been delivered onto work surfaces Monthly call to the professional vermin-control
company to wipe pests out Wash properly your equipment include pots,
spoons, knives, towels and cloths Covering food Wash fruit and vegetables properly
CLEAN IDEAS AND RECOMMENDATIONS FOR KITCHEN
CONTROL THE PEST AND STOCK
Pest Control
Monthly call to the professional vermin-control company to wipe pests out
Covering food Clean properly
Stock Control
Prevent from rodent infestation
Temperature checks Must be keep clean Check the airflow
Use the thermometer which is used to
measure the internal temperature of food Chilled food must be stored two to four
degrees Celsius Four degrees Celsius is the maximum legal
temperature for chilled food Frozen food must be store in a freezer below
18 degrees Celsius
TEMPERATURE CONTROL
Cleaning your garbage disposal
Turn it in to garden food
Clean the rubber cover
Garbage Disposal and Control
Recommendations
Even though the food safety a good
knowledge and skills for Café fusion in NZMA, we should continue to endeavor in never-ending quest for proper consumer’s food safety. The added features cited in the questionnaire should be implemented if it fits with the restaurant overall objectives. Adding of more features can prove to be a success in that cafe because it already good sitting areas with good product from students.
CONCLUSION
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