Saturday, April 20, 2019
System Implementation At Red and Hot Chinese Restaurant Assignment
System Implementation At scarlet and Hot Chinese Restaurant - subsidisation ExampleHACCP is in line with the ISO 9000 standards in terms of ensuring safe restaurant kitchen operations. It is based on the sevensome principles recommended by the US National Advisory Committee on Microbiological Criteria for Foods (NACMCF). It is defined as a organisation of controls and documentation designed to minimize the potential for food-borne illness due to pathogens or the physical or chemical substance combination. (Baraban and Durocher, p. 134) It addresses all biological, chemical and physical hazards and how to identify and control/prevent them.Food safety has become an grave public policy issue because of concerns about food-borne illnesses and how consumers have increasingly sought ways to lead restorative lifestyles. (Engle and Quagrainie 2006, p. 151) As a result, authorities are increasingly requiring for food establishments and food handlers to have control on sanitation procedu res. Some countries are even formulating laws that are related to food safety and the HACCP system.The entire HACCP processes ensure and appear very technical and complicated, but the truth is that it is an extremely systematic way of ensuring that food is produced in a kitchen is safe. Based on initial research, the HACCP system is a recognized as a intercontinental standard in food safety, adopted by various food and hospitality establishments such as hotels, restaurant, ships, and so forth.While there is no formal HACCP system in place at Red and Hot Chinese Restaurant, this does not mean that there is no food safety strategy in place. I found this out, among other important facts about the restaurant, after I conducted a series of interviews with the Kitchen manager, some(prenominal) cooks, stewards and food servers. I have asked a set of questions which determined the staffs knowledge and true experience with the HACCP model and how it works.
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