Safety& Security p.point

8/4/2019 Safety& Security p.point

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SAFETY&

SECURITY

VILLAGE

VIEW

RESTAURANTName: Jhon Vany b. Yahya

01-200903-00142Name: Azniza bte. Abdullah

01-200907-00171


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INTRODUCTION

} What is Safety?

} Safety is the state of being "safe", the condition of beingprotected against physical, social, spiritual, financial,political, emotional, occupational, psychological,

educational or other types or consequences of failure,damage, error, accidents, harm or any other eventwhich could be considered non-desirable. Safety canalso be defined to be the control of recognizedhazards to achieve an acceptable level of risk. This can

take the form of being protected from the event orfrom exposure to something that causes health oreconomical losses. It can include protection of peopleor of possessions.


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} What is Security?} Security is the degree of protection against

danger, damage, loss, and crime. Security is

being free from danger and more to thepsychological half. The term can be used with

reference to crime, or accidents of all kinds.Security is a vast topic including security of

countries against terrorist attack, security ofcomputers against crackers, home security

against burglars and other intruders, financial

security against economic collapse andmany other related situations.


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Importance of safety& security

}The whole point of security is to

protect people and property. Ifwhat you want to do is not safetycritical then people can get hurtand property damaged.


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BACKGROUND OF THE STUDYVillage View Restaurant Sdn. Bhd.

}Address: Lot 3762, Batu 16, Jalan Ayer Hitam,Bandar Baru Bangi, Selangor, 43650 Malaysia.

}Background Story Of Restaurant In the early1990s, Ng Swee Cheng and his family started asmall seafood joint near Telok Gong with freshtoddy as accompaniment.But, they have startedbuild the Village View Restaurant around2006s. they have two branches which islocated in Bandar Baru Bangi and kajang.


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} This restaurant have 43 staffs. Its opened from11am until 4am, and the staff started their worked

from 6am. This restaurant opened everyday, and

the peak time is around dinner time (8pm until

11pm).the supplier are from Serdangs wholesale

market. They have complete facilities such as

hostel,toilet etc.

} the name of this restaurant was because of its

own calm, laid back atmosphere created by the

clever use of wooden structures and cascadingwater features.


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Statement of the problem

} Food contamination in food& beverage department

} Food contamination refers to the presence in foodof harmful chemicals and microorganisms whichcan cause consumer illness. the chemicalcontamination of foods, as opposed tomicrobiological contamination, which can befound under foodborne illness


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Analysis}Strength

The best thing about this place was that theservice was impressively fast, everything was on

the table within less than 10 minutes. The priceswere very reasonable too. The customer doesnthave to wait for a long time to be served. Theenvironment also comfortable and conducive, itsprovide a nice landscape with a pond .


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}Weakness

The customer complaint because theyhave food poisoning after take a mealat there.

some extremely rude staff at thisrestaurant. Some of them didnt

respect the customer.


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Alternative course of action}(a) Practice good personal hygiene

1) Look for clean clothing and aprons and hair

restraints, either a hat or hairnet to hold all the hair

in place for anyone handling or processing open,

exposed foods. Clothing must be sufficient to

cover the entire body including arms if necessary

to block body hair from getting into the food.

2) Fingernails of food handlers must be kept clean,cut or trimmed and well manicured. Hair, skin, and

fingernails are common sources of bacteria that if

given the right conditions for growth in food, very

readily and commonly do cause illness.


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3) After using the toilet room, restroom etc.There is also a requirement that a clearly

visible sign be posted at all handwashing

facilities used by food employees notifying

these employees to wash their hands.4) Immediately before engaging in food

preparation, including working with non-

prepackaged food, clean equipment and

utensils, and unwrapped single-use food

containers and utensils.


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5) After handling soiled equipment or utensils.Usually the dishwashing is handled by different

group of employees but occasionally staff may be

floating back and forth, or just due to limited size or

resources of the facility, may be the same employees.

6) During food preparation, as often as necessary to

remove soil and contamination and to prevent cross-

contamination when changing tasks. This may be

frequently if the food handler is responsible for more

than one job.


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7) When switching between working with raw food

and working with ready-to-eat food. This is themajor cause or source of cross-contamination where

pathogenic or disease causing food poisoning

microorganisms are transferred from the raw product

(usually chicken, meat or seafood product) to a

ready-to-eat product, such as a salad or already

cooked food.


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(b) Get a quality supplier}Good price, good quality, good service.

}Choosing the right supplier for your fruitand vegetable needs and placing thespotlight on freshness and longevity ofproduce will serve to reduce waste due

to spoilage and ultimately have animpact on your business bottom line.

} Fresh food suppliers with a strong

relationship with the grower/ producer willgenerally be able to focus attention intoquality straight from the field.


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Summary , conclusion&recommendation

} Based on the finding of the study, we canconclude the importance of good

personal hygiene in any establishment.we also must get a good supplier to avoidfood contaminated.

} Its can reduce food poisoning tocustomer and ourselves.

} So, we also must practice a proper handwashing and alert with the environment.


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appendices


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The End

}THANK YOU..

Documents

Safety& Security p.point