Health & Hygiene
Contents
1 Introduction
2.1 Food safety and hazards
2.2 Food contamination and its impact to human body
2.3 Foodborn illness and prevention measures
2.4 Employees responsibilities in food service and potential guidelines
3 Conclusion
4 References
5 Appendices
5.1 HACCP Principles
5.2 Gilling-Taylor model of HCCP barriers
5.3 The measurement model
1 Introduction
As written in(Sprenger, 2009, p7) Hygiene is the science of preserving health. Food hygiene involves more than keeping it clean, it contains all the essential procedures to guarantee safety and freshness of food throughout preparation, processing, manufacturing, packaging, storage, distribution, handling and offering for sale or supply to the consumer.
2.1 Food safety and hazards
Food establishments are supposed to structure a food safety management system, this could be because of either internal or external aims. Nowadays, the food business is also liable for presenting in a clear way exactly how the food safety has been planned and secured. This has been accomplished through the progress of Hazard Analysis of Critical Control Points (HACCP) plan as part of the food establishments’ safety assurance systems. HACCP is a controlled and organized method for convincing food safety. According to(Fotopoulos, Kafetzopoulos and Psomas, 2009, p.895) The main aim of the HACCP system are the identification, assessment and the control of food-borne safety hazards. To close it, HACCP is an instrument for the increased improvement, with a purpose to make a safety promise and a well thought-out manner for food safety.
2.2 Food contamination and its impact to human body
Food contamination is involved with the issue and area; food poisoning. According to(Sprenger, 2009, p.87) Management must ensure that there is appropriate supervision to prevent contamination of food. There are four kinds of contamination/hazards: The first one is “microbiological hazards” that is caused by for
1 Introduction
2.1 Food safety and hazards
2.2 Food contamination and its impact to human body
2.3 Foodborn illness and prevention measures
2.4 Employees responsibilities in food service and potential guidelines
3 Conclusion
4 References
5 Appendices
5.1 HACCP Principles
5.2 Gilling-Taylor model of HCCP barriers
5.3 The measurement model
1 Introduction
As written in(Sprenger, 2009, p7) Hygiene is the science of preserving health. Food hygiene involves more than keeping it clean, it contains all the essential procedures to guarantee safety and freshness of food throughout preparation, processing, manufacturing, packaging, storage, distribution, handling and offering for sale or supply to the consumer.
2.1 Food safety and hazards
Food establishments are supposed to structure a food safety management system, this could be because of either internal or external aims. Nowadays, the food business is also liable for presenting in a clear way exactly how the food safety has been planned and secured. This has been accomplished through the progress of Hazard Analysis of Critical Control Points (HACCP) plan as part of the food establishments’ safety assurance systems. HACCP is a controlled and organized method for convincing food safety. According to(Fotopoulos, Kafetzopoulos and Psomas, 2009, p.895) The main aim of the HACCP system are the identification, assessment and the control of food-borne safety hazards. To close it, HACCP is an instrument for the increased improvement, with a purpose to make a safety promise and a well thought-out manner for food safety.
2.2 Food contamination and its impact to human body
Food contamination is involved with the issue and area; food poisoning. According to(Sprenger, 2009, p.87) Management must ensure that there is appropriate supervision to prevent contamination of food. There are four kinds of contamination/hazards: The first one is “microbiological hazards” that is caused by for
References: Poulston, J. (2008) “Hospitality workplace problems and poor training: a close relationship”, International Journal of Contemporary Hospitality Management, Vol. 20 No. 4, pp.412 – 427. Sprenger, R.A Taylor, E. (2008) “HACCP for the hospitality industry: History in the making”, International Journal of Contemporary Hospitality Management, Vol. 20 No. 5, pp. 480 – 493. 5 Appendices 5.2 Gilling-Taylor model of HCCP barriers Source: Taylor, E “HACCP for the hospitality industry: history in the making” (2008, p 5.3 The measurement model Source: Fotopoulos, Kafetzopoulos and Psomas “Assessing food safety” (2009, p