...Improving Food Safety in Restaurants Atul Gawande is a surgeon, writer, and public health researcher. His current research is centered on improving performance in surgery, childbirth, and care of the terminally ill. He wrote an article in 2004 titled “The Bell Curve” It is about the need for improving health care for patients diagnosed with cystic fibrosis. In the article he made claims about treatment centers for cystic fibrosis being extremely successful in prolonging the life of the patients, but most are in just an average range. Gawande explains that “what you tend to find is a bell curve: a handful of teams with disturbingly poor outcomes for their patients, a handful with remarkably good results, and a great undistinguished middle”(4). This same concept of a bell curve could also be applied to restaurant health and safety rankings. I’m sure there is some restaurants that are just average when it comes to the hygiene of the facility, while other restaurants are so clean you could eat off of the floor. As restaurant owners there are many steps that you can do to be above average when it comes to the cleanliness of their facilities. One extremely important or even first step when operating a successful restaurant is to make sure that local health inspectors are investigating the establishment properly. This is important to ensure that the restaurant owners are doing things correctly. It has been know that throughout the country the laws and regulations for restaurants can be...
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...Food safety has become a recent phenomenon in the United States. Over the years, there have been outbreaks of E. Coli in restaurants for example, Chipotle and Jack in the Box and salmonella in peanut butter and cucumbers. The only way that citizens will feel serene with the food they eat is if they are assured that the food is safe to ingest. The United States Department of Agriculture is an organization that educates the public about the importance of food safety, but do not actually do anything to prevent infection and contamination. Although the Food Safety and Inspection Service confirms that the nation’s supply of meat, poultry and eggs are safe and properly labeled (Food Safety | USDA), it does not mean that the food could not become contaminated later. Even though the FDA says they are trying to better the food safety system, they are not doing an efficient job because too many restaurants are getting contaminated and closing down (What Government Does). The issue of food safety is of great importance to the American society because it is a health violation that is not being accounted for. Passing more food safety legislations, including effective tests run by the FDA will be the best solution to resolve food safety issues and will decrease infection in American citizens. E. coli and...
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...Restaurant Kitchen Regulations and Compliance The restaurant industry is heavily regulated by local, state and federal health and safety codes. Specific local rules for conforming may vary by county and state, but the codes are standard. Owners and management are responsible to be sure their restaurant kitchen complies with numerous regulations for the overall health and safety of employees and dining patrons. It’s their duty to know the specific codes applicable to operating a restaurant. An initial heath inspection is required prior to opening a restaurant. There are several organizations that set requirements, and health inspectors must look for specific violations. They include the Food & Drug Administration (FDA), US Department of Agriculture (USDA), Center for Disease Control (CDC), National Sanitation Foundation (NSF), Occupation Safety & Health Administration (OSHA) and Americans with Disabilities Act (ADA) (http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing-articles/how-to-start-a-restaurant/restaurant-health-and-safety-codes-/c28292.aspx). Actions for Compliance Prior to the inspection, there are several steps a restaurant can take to make sure they comply with the various regulations. All kitchen employees must be in good health and well groomed. If they are ill, they should not be working directly with food. Hair nets are recommended but not required. A sink for employee hand washing must be provided in the kitchen area. Employees...
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... Mike’s can hide this information from the restaurant chain or even instruct them to pasteurize the food to inactivate the bacteria. However, any slip-ups can lead to regulatory issues and multi-million dollar lawsuits. It is recommended that Mike’s should initiate a food recall. Although this is a costly option, but it ensures public safety and garners customer and employee goodwill, which will be beneficial in the long-term. * Number of words: 108 Table of Contents Situational Analysis 1 Problem 2 Options 2 Criteria for Evaluation 2 Evaluation of Options 2 Recommendation 5 Action Plan 5 List of References 6 Exhibits 7 Situational Analysis Michael’s Homestyle Pasta, a leading supplier of gourmet stuffed pasta shells, has recently acquired its arch-competitor, Southern Pasta Company. Mike’s faces a corporate nightmare as the recent lot of seafood stuffed pasta shells shipped out by Southern to a restaurant chain is tainted with Salmonella. The prior knowledge of the poisoning and the demand spike due to New Year festivities further aggravates the problem from an ethical and operational standpoint. The recall costs can be to the tune of $ 0.5 million, which represents almost 2% of the revenues. There is also an impending risk of losing the restaurant chain, which is the largest customer for Southern Pasta, as this is not the first occurrence of Salmonella poisoning in Southern’s products. The restaurant chain is valuable to Mike’s as it accounts for...
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...restaurateurs’ cleanliness perceptions SUMMARY Food safety is an important health issue. Consuming contaminated food or beverages can result in illness or death. Approximately 5,000 deaths occur from food-borne illnesses every year. There are many preventative measures that can be taken at home and in restaurants to avoid potentially hazardous foods. It is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. This study seeks to add knowledge in this area, studying restaurant operators’ perceptions of open and closed kitchens. Using semi-structured, face-to-face interviews, 20 restaurant managers and owners in Fulton County, Georgia, United States provided their views...
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...monitor the safety of the public and there are plenty of statistics that show an increase in compliance with established regulations as a result of enforcement. I believe that it is important to implement a mandatory food safety training requirement for all restaurant employees. The health department can enforce regulations, but education always comes before enforcement. If restaurant employees are not educated in the proper food handling, preparation, and proper cleaning procedures in the kitchen then they most likely won’t understand why it is important to follow established protocols. This will guarantee failure of any type of standard enforcement inspections. Most public health departments have limited resources to perform inspections and therefore establishments may only get inspected one to six times per year depending on certain risk factors associated with the number and type of foods served. According to (National Digestive Diseases Information Clearinghouse, 2012)” Foods may also be contaminated with bacteria during food preparation in a restaurant or home kitchen. If food preparers do not thoroughly wash their hands, kitchen utensils, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross-contamination—the spread of bacteria from contaminated food to uncontaminated food—may occur. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria may multiply. Bacteria multiply quickly when the temperature of food is between...
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...A Guide to Setting up a Restaurant / Coffee Shop / Food Outlet. Getting Started Making the decision to set up a restaurant /food business involves careful consideration. As the standards and expectations of customers are rising all the time, the setting up of any food business could involve considerable financial outlay and time. Food business are required to be compliant with a range of legislation and non-compliance can result in serious consequences so food business owners need to be well prepared before they commence in business. The purpose of this guide is to take you through the steps to get started and provide you with relevant information that will help you plan your business start-up. Step 1 – Market Research Your first requirement is to conduct detailed market research. This will reassure you that you are doing the right thing and that there is a market for your new business. A successful restaurant always has a carefully planned mix of elements that combine to make it work and getting one of these wrong could have a detrimental effect on your business. Think of your favourite restaurant – why do you go there ? It is probable that you like the general ambiance, the food is consistently of good quality, the restaurant is clean and staff are friendly. It is estimated that 30% of restaurants in Ireland fail in their first year in business and furthermore, 50% wind up their business within five years of opening. Therefore, it is crucial that you conduct...
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...Chapter 1 PROBLEMS AND ITS SETTING Background of the Study Davao del Norte - Punong Restaurant is one of the best restaurants found in Tagum City, Davao del Norte. With their delicious dishes and first class delicacies, you would certainly find time to go back and take a stroll to this dazzling restaurant where you will surely find satisfaction. Punong Restauant is located along the national highway, about 10km before reaching Tagum City proper. The restaurant is a Malay inspired: elevated on stilts, with pitched roof and high ceiling. According to Stephen Weber (2002). Customers want to have exactly what they ordered, so food consistency is crucial to your business. Your cooks should be able to cook the same dish and the same blend over and over. Otherwise, inconsistency of your food will remove the customer’s interest from buying your best sellers over and over. It is a good move to conduct a training regarding ingredient proportions and standard preparation procedures and right timing of grilling without over-cooking. Also, knowledge on the food quality standard is important. As a restaurant owner, you yourself should carefully monitor how food is being consumed in your restaurant and how they are being prepared. Otherwise, the food quality will diminish overtime, and it would definitely differ on taste and would involve sanitary and health issues”. Punong Restaurant is located somewhere between Panabo City and Tagum City, specifically at Barangay Bincungan, a place known...
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...The following are the Licenses required for Opening a Restaurant in India: 1. Food Safety License- Issued by Food Safety and Standards Authority of India (FSSAI) 2. Health / Trade License- Issued by Municipal Corporation / Health Department of the concerned state 3. Eating House License- Acquired from Licensing Police Commissioner of that city. 4. Environmental Clearance- Issued by the concerned authority in the state. For Delhi it is Pollution Control Committee (DPCC) 5. NOC from Fire Department- Obtained from Fire Department of the concerned state 6. Signage License- Municipal Committee/Corporation of the concerned city License mandatory for service of Liquor in the restaurant: 7. Liquor License L-4(L-17 as per new Excise Rule)- Issued by local Excise Commissioner License mandatory for playing recorded / live music in the restaurant: 8. Playing of Music in restaurants – Can be obtained from Phonographic Performance Limited (PPL)/Indian Performing Right Society. This license becomes mandatory when you are planning to play recorded or live music of two or more members of PPL. License mandatory for installing Lift in a multi-storey restaurant: 9. Lift License- Inspector from Electricity Department and Labour Commissioner of the city Other than the licenses mentioned above, it is mandatory for restaurateurs to take these insurances while opening the restaurant: 10. Insurance required – Can be taken from any insurance company a. Public Liability b. Product Liability ...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...Confidential to McDonalds | 177058 Llandrillo Id number [Pick the date] | Health and Safety Framework Legislation | Description | How it affects the business | Health and Safety at Work Act 1974 | This act makes the working environment safer for the workers and also protects any other individuals in the workplace from potential risks to their health and safety.To achieve this training must be given, correct equipment must be provided (which is safe to use), a health and safety policy must be present and followed and a system must be in place to monitor that policies are being followed e.g. a health and safety representative in charge of training etc. It also controls the keeping of, the use of and preventing of the unlawful use, possession and acquisition of dangerous substances such as clinical waste and controlled drugs. | All staff working in the restaurant will have to have health and safety training to ensure their safety and the reasonable safety everyone else.Equipment provided is maintained and serviced/monitored so that it is safe to use and fit for purpose e.g. fryers, grills, toasters etcCCTV has been introduced in this establishments to protect individuals and staff from a number of potential health and safety risks e.g. abuse and theft etc. | Food Safety Act 1990 | This act covers a range of food safety and consumer issues relating to food.Food safety hazards are divided into three groups: * Biological hazards such as bacteria, moulds and viruses...
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...Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann, Chair BeomCheol (Peter) Kim Manisha Singal July 9, 2012 Blacksburg, Virginia Keywords: Service Quality, Restaurant Cleanliness, Culture Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study Seung Ah Yoo (ABSTRACT) What is a clean restaurant in customers’ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers’ eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant’s interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server’s appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers’ perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant’s...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...obtained for a restaurant, catering, or banquet establishment. 3. Describe acceptable cleanliness and appearance standards for employees. 4. List reasons for handling utensils, glasses, and plates by their bases or rims. 5. Explain why tables cannot be set with silverware in advance. 6. Identify the "freedoms from soil." 7. Explain the importance of a clean-looking establishment as it relates to the hospitality industry. 8. Define and explain the importance of using the Hazard Analysis Critical Control Point (HACCP). 9. Define cross-contamination and explain how it can be prevented. KEY WORDS consumer orientation cross-contamination HACCP health department QSC sanitation Sanitation Sanitation is "the development and application of sanitary measures for public health." (1) This simply means that when customers enter a restaurant to eat, the food and the conditions of the restaurant are clean enough so that people will not get sick from eating there. The National Institute for the Food Service Industry (NIFI) defines sanitation this way: "In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or otherwise harmful agents." (2) Sanitation refers to visual as well as physical conditions. Guests will perceive a restaurant to be dirty if the restrooms are dirty. Any positive impression a customer might have about a restaurant can be ruined...
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