Organizational policy and food safety policy
Objectives
• Understand in detail - employment policy and food safety policy
Organizational procedures and food safety procedures
There are many reasons to follow proper diet and health and safety procedures when working in the hospitality industry. One of them is the importance of avoiding outbreaks of toxic food. Unlike other food safety issues, this phenomenon becomes known after the event occurs when it is too late to take steps to stop it. All you have to do is investigate the cause and put in place measures to prevent it from happening again. It is best to make sure that those procedures and procedures are in place from the outset.
• choose food storage conditions suitable for specific foods.
• Keep food in a safe place to protect it from contamination and ensure your freshness, quality and appearance.
• Store food at a controlled temperature and ensure that any frozen material freezes during storage.
• prepare food safely to ensure it is safe from contamination.
• use cooling and heating systems that will not adversely affect the safety of food microbiology.
• Monitor food temperature throughout preparation to achieve microbiological food safety at all times.
• Ensuring the safety of food cooked, served and sold to customers under certain circumstances
• keep the display and provide one device for protection against damage and contamination.
• Do not reuse the intended object once.
By following good food safety procedures and procedures, it is possible to:
• Reduce the risk of food poisoning
• Minimize any damage that may result to the customer or business
• Make sure everyone working within the business is aware of food safety methods and procedures, and how to apply them.
Benefits of using food safety methods
• A good reputation
• Happy, motivated employees
• efficient use of resources
• A safe and secure work environment
• Good relationships with suppliers
Problems with not using food safety methods
• Unhappy customers
• unhappy employees
• Bad advertising
• Prosecution, fines and imprisonment
• Damage to the dignity
Get acquainted (gain, obtain) with present-day techniques that came from Food Security
Materials needed: Chart paper, glue sticks, drawing pens, and Scales
Work
• The class is divided into groups. (number of students in a group may be changed depending on the number of students in the class)
• Learners should interpret instructions and procedures
• they should make a chart outlining the different things that should be followed and should not be followed in food safety.
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