Prerequisites include where appropriate: ◦. Cleaning and Sanitation General; Everything which come into contact with food, the environment in which food is (stored, handled, prepared, served and consumed), the whole internal and external environment shall be cleaned and where necessary sanitized regularly to prevent the possible contamination of food. Chemicals which are used shall be following the manufacturer’s instructions. (Yes) Separate cleaning equipment shall be provided for use in toilets, public areas and external areas. (Unsure) Where used cleaning cloths, pot scrubs etc. shall be cleaned and sanitised or they shall be disposed of after use in order to ensure that they are not a source of contamination. (Unsure) Storage and use of cleaning materials; Bulk cleaning agents shall not be stored in areas where food is prepared, processed, and/or stored. (Not accordance with the standard), some cleaning materials were store at the kitchen nearby foodstuffs. Cleaning Schedule; (has not shown), “Clean as You Go” policy did not apply in the food preparation place while it must be their biggest concern. ◦. Personnel Hygiene and Training According to the standard requirements, all stuff should be trained However, No training, no monitoring, and no records. This was the biggest gap which lead to ignorance and mistakes. Even if they are not supported, they must intensify the arrangement and hygiene. ◦. Food Handling, processing, and preparation Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way. Sufficient space, cleaned and sanitised work surfaces, equipment and utensils shall be provided for preparing foods to ... ... middle of paper ... ...h there were a number of rooms separated and specified for certain activities, it is not enough. Each of them has a potential of risk, and again that is as a result of their ignorance. Nonetheless, if they work more concentrating on personal and place hygiene. Inspection and observation for everything including documents and records. The more improvement they will get. Some points should be change such as changing room stuff facilities zone where it shares with the bathroom, and allowing a cross contamination. In addition, the cash machine which is placed inside the kitchen should be out in somewhere. Even the dry food storage should be away from chilled and frozen food while they do not have other choice because of the building size, so be sure that foodstuffs not beside the refrigerator or freezer or any heat/warm sources that would effect their shelf life badly.
The medical assisting extern needed to wash her hands before preparing the room for a patient to prevent cross contamination.
Throughout this report you will read of different observations from a visit to the Aqua Restaurant at the Canoe location. You will go through different types of safety regulations that need to be practiced in the preparation, storage, and handling of food. You will read about different observations of proper hygiene of the food preparation staff, avoiding food contamination, avoiding cross contamination and safe food storage. We will also compare these observations to the LA County restaurant grading ordinance.
When walking through the door, straight away I was met with a line of clients looking to attend their appointments. This area was open and allowed for people to stand in a line without feeling as though their personal space was being invaded. As I looked around the office it was easy to distinguish the different areas and the purpose of each of these areas. The waiting room, the one on one desks and the computer space were separate and easily discernable from one another. The openness of the office was a positive quality as it allowed everyone present in the office to have his or her own personal space, this in turn helps clients to feel comfortable.
Store raw poultry and other meat carefully and separated from other items to avoid cross-contamination of harmful bacteria.
Disinfecting toys, surfaces, utensils, and bedding should be part of a regular routine in order to prevent the spread of germs which can cause illness.
This housing should be a single-patient room with a private bathroom. If a private bathroom is not accessible then a covered bedside commode with bagging of human waste should be used as an alternative method. The door to this patient's room should be closed at all times; any person or equipment removed from this room is considered contaminated.
Understanding how these hazards come about is an important part of preventing instances of foodborne illness and infection and figuring out how newer and more dangerous hazards may be developed in the future. The fact is that average people and the decisions that they make assume a significant role in the practice of food safety. Hazards as they relate to food are issues that are easily resolved when people are better informed about the subject, and take the necessary precautions to avoid them. In this paper, we’ll explore the different types of food hazards as they relate to foodborne diseases and infections, how they impact society as a whole, and what is being done to prevent
An opened bag of potato chips was left on top. The hood above the range had lent dangling from the edges, evidence that it had not been cleaned in quite a while. According to policy, Hood and hood filters are to be cleaned on a weekly basis. The regular dishware was sitting on the table, with the eating surface side-up, while the children ate their meal on disposable dishware. No approval had been given and there was no acceptable reason for use of disposable. Debris was found at the bottom of both the reach-in refrigerator and the reach-in freezer. There was an ice tray in the freezer that was
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization?
Hospital employed health care professionals are exposed to potential contaminants on a daily basis. This is especially true for employees who work directly with patients or those who visit patient care areas. Employees must practice the proper safeguards to avoid subjecting themselves or others to unnecessary illness. Hand hygiene is a general term that applies to hand washing, antiseptic hand wash, antiseptic hand rub, or surgical hand asepsis. Proper hand hygiene removes or destroys microorganisms on the hands. Facility approved hand hygiene products must be used to disinfect the hands. This policy addresses all employees, medical staff, contract employees, vendors, and any person that has contact with a patient. Hand hygiene is the single most important action in preventing and controlling infection in health facilities. Organisms transmitted on the hands of personnel may cause many types of infections. Personnel must decontaminate their hands before and after contact with any patient and at the beginning and end of their shift. Staff members are permitted to carry hospital-approved hand sanitizer in their pockets unless it is contradicted by their department policy. Our facility has established specific procedures for all inpatient and outpatient settings that health care workers must abide by. The procedure list is very detailed and describes all of the situations in which hand hygiene is necessary. Our policy also encompasses the guidelines for hand hygiene, which explains how to properly decontaminate hands and what to avoid. It also states that a supervisor should evaluate personnel if they have any hand problems such as open cuts, abrasions, dermatitis, or draining
...s and hoses, control buttons, switches, hand pieces, and X-ray units (Collins). After every patient’s visit, the operatory is to be sterilized and disinfected. All areas that were that were not covered with a barrier, or if the barrier was compromised, must be wiped down with surface disinfectants similarly used in hospitals. OSHA requires disinfectants to be potent enough to fight against HIV and HBV infections (Collins). If there is any blood present on a surface, tuberculocidal type disinfectant should be utilized.
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Maintaining adequate food supply for workers and employees at site: Maintaining adequate food supply for workers and employees at site was also a big challenge. There were around 2500 people working in shift at 30 different location and arranging adequate and timely food supply was a big challenge.
There are four basic principles applied to prevent or decrease the microorganisms from contaminating foods. These four basic principles are keeping the microorganisms out of the food, hindering the growth