Food Safety Practices In The Restaurant Industry

Author : Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku
Publisher : IGI Global
Page : 334 pages
File Size : 43,8 Mb
Release : 2021-11-26
Category : Business & Economics
ISBN : 9781799874164

Get Book

Food Safety Practices in the Restaurant Industry by Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku Pdf

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Author : Duane De Freitas
Publisher : GRIN Verlag
Page : 17 pages
File Size : 51,7 Mb
Release : 2019-03-21
Category : Medical
ISBN : 9783668905092

Get Book

Gaps in Safe Food Handling Practices Within Various Foodservice Establishments by Duane De Freitas Pdf

Essay from the year 2015 in the subject Food Technology, grade: 90.00, University of South Africa, course: CHM4801- Contemporary Hospitality Management, language: English, abstract: The present work focuses on gaps in safe food handling practices within various foodservice establishments. The entire food chain is susceptible to unsafe food handling practices however; studies reveal that over 60% of illnesses occur as a result of improper food handling and preparation practices in food service establishments. The United States Food and Drug Administration (FDA) defines a foodservice establishment as an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption which, in a general scope, include restaurants such as full service and fast food restaurants; institutional foodservices, specifically hospitals and schools; and retail food outlets from seafood, produce, meat and poultry, and deli departments. These foodborne illness risk factors include food from unsafe sources, inadequate cooking, improper holding times and temperatures, poor personal hygiene, and contaminated equipment or prevention of contamination. Early acknowledgment of the foodborne illness epidemic propelled the FDA to initiate a ten-year study in 1998 to measure trends towards the occurrence of foodborne illness risk factors. The study further included data collection inspections of the restaurant, institutional, and retail foodservice establishments in order to observe and document trends in the occurrence of foodborne illness risk factors. The latest report was published in 2009 which includes the last phase of the 10-year study. These foodborne risk factors are ultimately the specific gaps within food handling practices which forms the basis of this review in contrast to the respective foodservice establishments. The majority of biological and toxic agents that cause foodborne illnesses originate from early sources in the food handling chain, such as farming. Regulations must be in place to govern farm land use, animal feed, agrochemical use, sanitary practices and other aspects of food safety.

Author : Patricia Desmarchelier
Publisher : Elsevier Inc. Chapters
Page : 1192 pages
File Size : 55,9 Mb
Release : 2013-11-01
Category : Technology & Engineering
ISBN : 9780128056691

Get Book

Food Safety Management by Patricia Desmarchelier Pdf

Preparing food in the home or food services is frequently the last link in the food chain before food is consumed and in essence it entails catering/cooking and serving of food. Safe food handling at this point is critical in preventing foodborne illness and also in maintaining the food safety measures undertaken by other supply chain participants up to this point. Challenges in managing food safety are related to many factors such as diversity of foods prepared within a facility or at a food event; the multi-ingredient or component nature of the food; extremes in volume of foods handled and size of the operation; wide ranges of food worker education and communication levels and high employment turnover; and overriding socioeconomic factors enabling the practice of safe food handling worldwide. All of these factors have to be considered in managing food safety in this sector.

Author : Francis Eric Amuquandoh
Publisher : Xlibris Corporation
Page : 169 pages
File Size : 45,9 Mb
Release : 2016-09-16
Category : Health & Fitness
ISBN : 9781514498644

Get Book

Essentials of Food Safety in the Hospitality Industry by Francis Eric Amuquandoh Pdf

This book provides insights into common food safety breaches along the food chain in the hospitality industry as well as the health consequences of producing and consuming unsafe food. The book also highlights ways of procuring, handling, preparing, and serving food at homes and food service facilities by Ghanaians in particular and Africans in general.

Author : Bridget M. Hutter
Publisher : Edward Elgar Publishing
Page : 225 pages
File Size : 40,5 Mb
Release : 2011-01-01
Category : Business & Economics
ISBN : 9780857935717

Get Book

Managing Food Safety and Hygiene by Bridget M. Hutter Pdf

'One of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk.' – John Braithwaite, Australian National University Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume from food, in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty. Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasingly number of countries that rely on self-regulation. Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions.

Author : Susan Algeo,George Zameska
Publisher : Unknown
Page : 128 pages
File Size : 48,5 Mb
Release : 2014-01-02
Category : Electronic
ISBN : 0988291495

Get Book

SURE Food Safety Manager Manual by Susan Algeo,George Zameska Pdf

The leadership solution for food service and retail establishments. Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction. The manual is divided into three sections:Section 1 - Foundations of Food SafetySection 2 - Addressing the Five CDC Risk Factors Section 3 - Proactive Food Safety System This SURE Food Safety Manager Manual course is designed for every food service or retail operation including restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resorts, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, institutional food service Upon completion of the SURE Food Safety Manager Manual, participants will have the knowledge to safely serve and sell food to their customers. Participants will also be prepared to take an ANSI-accredited Food Protection Manager Examination. Instruis Publishing Company's SURE line of products provides Safe, Useful, ResponsibleEducation to support the food and alcohol industry. In an effort to serve the industry and the public, Instruis Publishing Company is proud to educate managers in SURE Food Safety. Instruis Publishing Company's food safety manual addresses the major risk factors for foodborne illness to educate employees and managers on ways to serve and/or sell food. Instruis Publishing Company strives to improve the food industry by providing "SURE Employees, SURE Managers, and SURE Trainers." www.instruis.com

Author : Lisa Gordon-Davis
Publisher : Juta and Company Ltd
Page : 204 pages
File Size : 51,9 Mb
Release : 1998
Category : Business & Economics
ISBN : 0702146773

Get Book

The Hospitality Industry Handbook on Hygiene and Safety by Lisa Gordon-Davis Pdf

Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.

Author : Barbara Almanza,Richard Ghiselli,Mahmood A. Khan
Publisher : CRC Press
Page : 510 pages
File Size : 52,6 Mb
Release : 2016-04-19
Category : Business & Economics
ISBN : 9781482223538

Get Book

Food Safety by Barbara Almanza,Richard Ghiselli,Mahmood A. Khan Pdf

The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in restaurants History of food safety regulation in restaurants Microbiological issues What happens during a restaurant food safety inspection Legislative process, regulatory trends, and associations Legal issues for food safety Differences in the food safety perception of consumers, regulatory officials, and employees What restaurants should do during power or water emergencies Front of the house sanitation and consumers’ perceptions of food safety Social media and food safety risk communication Food safety in farmers’ markets Food safety at fairs and festivals

Author : Institute of Medicine,Food and Nutrition Board,Food Forum
Publisher : National Academies Press
Page : 116 pages
File Size : 46,9 Mb
Release : 2009-06-12
Category : Medical
ISBN : 9780309131667

Get Book

Managing Food Safety Practices from Farm to Table by Institute of Medicine,Food and Nutrition Board,Food Forum Pdf

Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table. Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace.

Author : Hal King
Publisher : Springer Science & Business Media
Page : 141 pages
File Size : 46,5 Mb
Release : 2013-01-08
Category : Technology & Engineering
ISBN : 9781461462057

Get Book

Food Safety Management by Hal King Pdf

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: Most current “How to” book on leading a food safety department from the perspective of a respected national brand Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities

Author : Division Of Workplace Health And Safety Staff
Publisher : Unknown
Page : 19 pages
File Size : 44,9 Mb
Release : 1999
Category : Fast food restaurants
ISBN : 0724282157

Get Book

Workplace Health & Safety in the Fast Food Caf'e and Restaurant Industry by Division Of Workplace Health And Safety Staff Pdf

Author : Lora Arduser,Douglas Robert Brown
Publisher : Atlantic Publishing Company
Page : 540 pages
File Size : 40,5 Mb
Release : 2005
Category : Business & Economics
ISBN : 9780910627351

Get Book

HACCP and Sanitation in Restaurants and Food Service Operations by Lora Arduser,Douglas Robert Brown Pdf

This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes. They will learn time and temperature abuses, cross-contamination, personal hygiene practices, biological, chemical and physical hazards; proper cleaning and sanitizing; waste and pest management; and the basic principles of HACCP (Hazard Analysis Critical Control Points). Explain what safe food is and how to provide it. Bacteria, viruses, fungi, and parasites, various food-borne illnesses, safe food handling techniques, Purchasing and receiving food, storage, preparation and serving, sanitary equipment and facilities, cleaning and sanitizing of equipment and facilities, pest management program, accident prevention program, crisis management, food safety and sanitation laws. The companion CD ROM contains all the forms and posters needed to establish your HACCP and food safety program. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Author : Norzuwana Sumarjan,Zahari Mohd Salehuddin Mohd,Radzi Salleh Mohd,Mohi Zurinawati,Hanafiah Mohd Hafiz Mohd,Bakhtiar Mohd Faeez Saiful,Zainal Artinah,Saiful Bakhtiar,Mohd Hafiz,Mohd Hanafiah
Publisher : CRC Press
Page : 636 pages
File Size : 54,5 Mb
Release : 2013-11-18
Category : Technology & Engineering
ISBN : 9781315798233

Get Book

Hospitality and Tourism by Norzuwana Sumarjan,Zahari Mohd Salehuddin Mohd,Radzi Salleh Mohd,Mohi Zurinawati,Hanafiah Mohd Hafiz Mohd,Bakhtiar Mohd Faeez Saiful,Zainal Artinah,Saiful Bakhtiar,Mohd Hafiz,Mohd Hanafiah Pdf

Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2 3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below:-

Author : Cucuk Nur Rosyidi,Pringgo Widyo Laksono,Wakhid Ahmad Jauhari,Muhammad Hisjam
Publisher : Springer Nature
Page : 653 pages
File Size : 54,9 Mb
Release : 2023-10-22
Category : Technology & Engineering
ISBN : 9789819912452

Get Book

Proceedings of the 6th Asia Pacific Conference on Manufacturing Systems and 4th International Manufacturing Engineering Conference by Cucuk Nur Rosyidi,Pringgo Widyo Laksono,Wakhid Ahmad Jauhari,Muhammad Hisjam Pdf

This book presents the proceedings of the 4th Asia Pacific Conference on Manufacturing Systems and International Manufacturing Engineering Conference (APCOMS-IMEC 2022), held in Surakarta, Indonesia, on 27 October 2022. The book presented selected papers covering scientific research in the field of manufacturing engineering, with focuses on industrial engineering, materials, and processes. The book appeals to researchers, academics, scientists, students, engineers, and practitioners who are interested in the latest developments and applications related to manufacturing engineering.

Author : David Walpuck
Publisher : Anaphora Literary Press
Page : 128 pages
File Size : 42,7 Mb
Release : 2016-05-02
Category : Cooking
ISBN : 9781681142227

Get Book

What Consumers Should Know About Food Safety by David Walpuck Pdf

A collection of twenty-five true, eye opening, educational, and entertaining short stories about some of our worst food nightmares in and out of a retail food service environment. Highlighting the problems while offering solutions, this book is a must read for today’s consumer. The reported statistics on foodborne illness alone from the Centers for Disease Control and Prevention are cause for concern; the annual cost from medical bills and lost job productivity is estimated between 10 and 83 billion dollars. Every year there are 1,000 disease outbreaks, 48 million people (1 out of 6) infected, 128,000 hospitalizations, and 3,000 deaths are attributed to consuming contaminated food—and what is unreported can only be left to a disturbing speculation. The other part of the story is how disease-causing food happens, which sometimes crosses the line of integrity and is rarely put into print until it is too late. When people purchase food, there is a reasonable expectation that it will not make them sick. However, drug-resistant and emerging strains of bacteria, food recalls, cross-contamination, undeclared allergens, improper holding temperatures, pest infestation, inconsistent cleaning and sanitizing of food contact surfaces, lack of training, and infected food handlers are a constant threat to food contamination and personal liability. *** “Food and vermin are the topics presented in twenty-five bite-size tales by food safety practitioner David Walpuck. The reader is introduced to the odiously unsanitary conditions witnessed in various dining establishments and the potential health risks afforded by such unhygienic negligence, these hazards are addressed and resolutions enumerated. Macroscopic rodents such as mice and rats compete with the insects for the food supply, microscopic fungi, bacteria and invisible viruses are opportune organisms that readily infect the diner. Food workers neglecting to effectively wash hands, utensils, and food products serve as potent vectors of disease. The results of unsanitary practices can produce diarrhea, vomiting, fever, and even death for the unfortunate consumer. Food safety is important and this report will cause the diner to better inspect the cleanliness and practices of the restaurant and its workers. While microbes are not themselves discernible, be on the lookout for roaches, flies, mosquitoes, mice, rats, and obvious decaying food residues. Looking at the situation through this inspector’s eyes provides a quick read…” –Aron Row, March 2016 Reference, San Francisco Book Review