Managemen
t
Group Written Assignment (LO 3.13.2-3.3-3.4-3.5-3.6-3.7)
Acknowlegdement
Table of Contents
Introduction........................................................................................................... 1
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Ecole Htelire Sir Gatan Duval
Introduction
Food Safety
Food safety is a public health priority and every year, there are millions of
people falling sick and even many deaths have been reported due to the
result of eating unsafe food. Food safety can simply be defined as an
assurance that food will not cause harm to any human being or animal
when it is prepared and/or eaten according to its intended use. People are
always expecting their food to be safe for consumption, therefore if food
safety and food hygiene are not taken seriously, it can be a serious health
hazard and even lead to death in many cases. Foodborne illness or food
poisoning is the consumption of water or food that has been
contaminated. Foodborne illness is caused by pathogenic organisms which
eventually lead to either food intoxication or food infection. This occurs
when a group of person consume the same contaminated food or water
and then suffer from the same illness or symptoms.
There are usually three types of food contamination; physical
contamination, chemical contamination and biological contamination.
Physical contamination takes place when a foreign object like hair, insects
or any hard unwanted material comes in contact with food that is
intended to be eaten. This is why food handlers are not allowed to wear
jewelleries while they are on duty. Despite the fact that physical
contamination can be less dangerous or completely harmless, it still
makes food look less desirable to consume. No one likes to have a hair in
their food. This affects the business and its reputation.
Chemical contamination takes place when chemicals make their way into
food, such as bleach, detergents, and perfumes and so on. It is always
recommended to avoid using strong chemicals in food area to avoid such
contamination. Food handlers must always wash their hands properly if
they have handled chemicals before entering the food area.
The last type of contamination is biological. This is usually the most
dangerous type of contamination and it is usually more common in many
restaurants. This happens when food are affected by harmful tiny microorganisms such as fungi, viruses, parasites and bacteria.
One of the most common ways food can be contaminated biologically is
by cross contamination, that when raw food comes in contact with cooked
food. Practising a safe food handling in the food industry will decrease
cases of biological contamination.
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Ecole Htelire Sir Gatan Duval
To make sure that food is being handled safely, I have prepared a few
checklists to monitor, check, record and control the following:
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Ecole Htelire Sir Gatan Duval
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Ecole Htelire Sir Gatan Duval
Annex
Checklists for Hygiene, Food Safety, Temperature, Quality and
Security
PERSONAL HYGIENE
Yes No
Effective
hair
properly worn.
are
Employee
restrooms
operational and clean
restraints
are
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
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Ecole Htelire Sir Gatan Duval
Yes No
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Yes
No
Preparation is planned so
ingredients are kept out of the
temperature danger zone to the
extent possible.
Food is tasted using the proper
procedure.
Procedures are in place to prevent
cross-contamination.
Food is handled with suitable
utensils, such as single use gloves
or tongs.
Food is prepared in small batches
to limit the time it is in the
temperature danger zone.
Clean reusable towels are used
only for sanitizing equipment and
surfaces and not for drying hands,
utensils, or floor.
Food is cooked to the required safe
internal temperature for the
appropriate time. The
temperature is tested with a
calibrated food thermometer.
The internal temperature of food
being cooked is monitored and
documented.
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Yes
No
Corrective Action
Name
and
Signatur
e
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Ecole Htelire Sir Gatan Duval
Yes
No
Corrective Action
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Ecole Htelire Sir Gatan Duval
08:0
0
09:0
0
10:0
0
11:0
0
12:0
0
13:0
0
14:0
0
15:0
0
Refrigerator in Pastry
Area:
- Refrigerator 1
-
Refrigerator 2
Freezer (-18)
Refrigerator in Main
Kitchen Area:
Refrigerator ( Vegetable
1)
Refrigerator ( Vegetable
2)
Refrigerator ( BOFL)
Refrigerator in Cold
Kitchen
Refrigerator
Freezer
Refrigerator in
Butchery
Refrigerator
Freezer
Checked By:
Note:
Refrigerator Temperature must be below 50c
Freezers Temperature must be 180c
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Ecole Htelire Sir Gatan Duval
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Ecole Htelire Sir Gatan Duval
Yes
No
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Yes
No
Three-compartment sink is
properly set up for ware washing.
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Yes No
Corrective Action
Name and
Signature
Yes No
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Yes
No
Corrective Action
Name and
Signature
Yes
No
Outside doors have screens, are wellsealed, and are equipped with a selfclosing device.
Corrective Action
Name and
Signature
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Ecole Htelire Sir Gatan Duval
Recorded
Temperature
/C
TABLE
NO.
REMARKS
0 - 17
63- 80
Trio-Dessert: Bourdalou Tartlet, almond ice cream and bavarois
nougatine
Cold
Safe Temperature
Range / C
Recorded
Temperature
/C
TABLE
NO.
REMARKS
-18 - 5
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Ecole Htelire Sir Gatan Duval
Reference
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Ecole Htelire Sir Gatan Duval