Safety Hygiene Process Samples for Students †MyAssignmenthelp.com

Question: Discuss about the Safety Hygiene and Sanitation Process. Answer: Introduction: The following paper is going to form a checklist in order to identify the systm of hygiene in Parlamento, an Italian restaurant in Adelaide Australia. The checklist is going to be based on the quality and hygiene of the chosen restaurant. Parlamento, the Italian cuisine in Adelaide has been reopened after three years of closure until April 27, 2011. The owners Raffaele and Danny Ratteni have struggled hard to establish the restaurant with positive approach. As a matter of fact, the restaurant is no, probably the biggest in the city. The restaurant with its health and hygiene concern is to be functioned properly so that a large number of customers are attracted and retained with it (User 2017). The checklist will focus on the hygienic practices in the hotel in terms of its food safety and sanitation. Safety, hygiene and sanitation are highly important when it comes to food consumption and hospitality. It is a great challenge for the companies to maintain the aforesaid facilities for the customers. FSANZ (Food Standards Australia and New Zealand) and the Department of Health, Government of Australia has set certain rules that the restaurants and the food processing companies ought to abide by. Hence, ensuring best business practices in hospitality and tourism industry is channelized through the concretising safety and hygiene in food and sanitation. Audit Outcome: The audit has been made on the basis of projected SOP (Standard Operations Procedure) of the restaurant. Since there has been a thorough realisation for the need of food safety, hygiene and sanitation in the restaurant, the audit has been made on the basis of targeted standard of the operations. The audit of the restaurant has focused more on the sales and customer service criteria. As a matter of fact, food safety and sanitation has not been strongly addressed. The audit shows that the restaurant has its ethical understanding on health and hygiene through standard operations procedures. Through the programming guidance on hygiene and sanitation Parlamento authority has ensured employee engagement in the work. Relating to food Hygiene: i) Using of clean and sanitize calibrated thermometer so as to ensure the temperature of perilous food products ii) Preparation of Cold food such as sandwich and salad below 5 degree Celsius iii) Discarding cold and hazardous food after three to four hours if there has been no proper cooling system below 5 degree Celsius There are other stuffing and reheating policies that are ethically considered in the report. As a matter of fact the food processing and cooking standards are at par in the restaurant. On the other hand, the sanitation and hygiene audit clearly shows that the restaurant does not indulge unhygienic practices inside the premises. From the usage of water to the lavatories inside the restaurant, Parlamento ensures hygienic systems and proper investment into it. Kitchen: i) Covered Kitchen with no dust particle ii) Kitchen with marble floor iii) Daily cleansing of the kitchen iv) Hot water cleansing process Lavatory: i) Staff deployment for 24hours ii) Germ resistant chemical iii) Matting on the floors iv) Different lavatory system from washrooms Waiting staff: i) Highly hygienic ii) Covered Hand iii) Provision of waiting clothes to the staff by the company Wash- Basin: i) Hot water cleansing of the plates ii) Steamed washing of the metal spoons iii) Glycerine and soda water usage in the cleansing of the utensils Need for Improvement (Recommendation): As per the audit outcome it can be stated that the restaurant needs to improve certain areas so as to understand the basic requirements for the customer satisfaction. In fact the restaurant needs to guide the waiting staff so that they can maintain the standard procedure of the restaurant. As a matter of fact, the restaurant has to follow the guidelines given provided by FSANZ (Food Standards Australia and New Zealand). In terms of making the customer feel contented with the service by not leaning towards health hazard, the restaurant can adopt the terms provided by FSANZ and incorporate its own strategies. There are few discrepancies and setbacks found in the the hygiene and sanitation policies of the restaurants that have to be checked. Pest control and water purification inside the restaurants premise has to be done on a monthly basis so that possible germs could be eradicated. During the inauguration of the restaurant, Parlamento was highly concerned about its food safety managem ent. On the other hand the basic requirement on the basis of customer service and customer care has to be confirmed through the increase in the budget in the particular segment. Being one of the largest restaurants in the city, Parlamento has to adopt necessary changes in order to reach to the apex of its success. A healthy environment is always sought after by the customers. Recommendation for the Kitchen: i) The kitchen can be covered with rubber mat so that cleansing process can easily be done ii) Cleansing of furnace on daily basis so as to avoid smut iii) Pest control in the kitchen after the removal of food ingredients and utensils Conclusion: It can thus be concluded that health and hygiene process in the restaurant can be improved through different strategic involvements. the restaurant needs to confirm that the proper maintenance of various departments can be done with the help of strong participation and implement of proper budget strategies. Checklist: Option P/ x Kitchen Dust Maintenance P Kitchen Smut removal P Whether the company follows FSANZ guidelines P Whether the restaurant follows the standard set by Department of Health, government of Australia P Rubber Matting on the floor X Pest Control P Regular Lavatory check up P Regular kitchen Cleansing P Daily Check up of the food P Taking immediate action on the perilous foods P Customer safety concern in terms of hygiene P Provision of hygiene strategy P Reference: Clayton, M.L., Clegg Smith, K., Neff, R.A., Pollack, K.M. and Ensminger, M., 2015. Listening to food workers: factors that impact proper health and hygiene practice in food service.International journal of occupational and environmental health,21(4), pp.314-327. Neal, G., 2016. FSANZ update.Food New Zealand,16(4), p.18. May, P., 2015. Revised food standards code.Food Australia,67(3), p.27. User, S. (2017). Home - Parlamento - Italian Cuisine Adelaide. [online] Parlamento.com.au. Available at: https://www.parlamento.com.au/ [Accessed 15 May 2017].