NZMA FOOD SAFETY

27507JINJU KIM

This presentation contains all understanding of the impact associated with Food Safety of Hospitality Industry. This will exhibit requirements of working in the hospitality to suit the sector, either food and beverage, which calls for different strategies to manage its resources as well as personal resources.

INTRODUCTION

For keep people safe from a food-borne illness

To build trust and loyalty with customers

To provide a good quality of food to consumers

To be a professional food worker

WHY IS IT IMPORTANT

What is the personal hygiene Personal hygiene is basic concept of cleaning and grooming.

How can keep yourself

☺ Wear the work uniform

☺ Remove your jewellery

☺ Clean and sanitise your hands and body

PERSONAL HYGIENE

HAND WASHING

Why is it important To stop cross-contamination and stop bacteria from growing When need to wash

◙ After visit the toilet

◙ After smoke

◙ After handle rubbish

◙ After handle money (coin, bill)

◙ After handle chemical

◙ After handle raw meal

HAND WASHING

Why is it important It may can be easily contaminate other people or material by touching them.

Procedures of illness

STAFF ILLNESS PROCEDURES

PRACTICES IN CAFÉ FUSION

GOOD PRACTICES

Wear the hats, hairnets and gloves, when you touch food.

Hands are clean and nails do not have nail polish

Remove the jewellery

BAD PRACTICES

Wear the clothes from dirt and grease

Wear the open footwear

Roll up the longer sleeves

Touch your body

What is the cross-contaminationCross-contamination is when something contaminated touches food that is not contaminated.

How does cross-contamination occur◘ Pests (Pests are around food areas)◘ Work surfaces (Working on a dirty bench top or cutting board)◘ Equipment (Using the same chopping board for cutting raw meat or vegetables.)◘ Food (The food which has not been covered up)◘ People (Wear a uniform from dirt)

CROSS CONTAMINATION

Clean your work surfaces include a bench top,

table or chopping board Do not place cartons and packaging that have

been delivered onto work surfaces Monthly call to the professional vermin-control

company to wipe pests out Wash properly your equipment include pots,

spoons, knives, towels and cloths Covering food Wash fruit and vegetables properly

CLEAN IDEAS AND RECOMMENDATIONS FOR KITCHEN

CONTROL THE PEST AND STOCK

Pest Control

Monthly call to the professional vermin-control company to wipe pests out

Covering food Clean properly

Stock Control

Prevent from rodent infestation

Temperature checks Must be keep clean Check the airflow

Use the thermometer which is used to

measure the internal temperature of food Chilled food must be stored two to four

degrees Celsius Four degrees Celsius is the maximum legal

temperature for chilled food Frozen food must be store in a freezer below

18 degrees Celsius

TEMPERATURE CONTROL

Cleaning your garbage disposal

Turn it in to garden food

Clean the rubber cover

Garbage Disposal and Control

Recommendations

Even though the food safety a good

knowledge and skills for Café fusion in NZMA, we should continue to endeavor in never-ending quest for proper consumer’s food safety. The added features cited in the questionnaire should be implemented if it fits with the restaurant overall objectives. Adding of more features can prove to be a success in that cafe because it already good sitting areas with good product from students.

CONCLUSION