Food Safety Management System and Validation MyAssignmenthelp.com

Question: Discuss about the Food Safety Management System and Validation. Answer: Introduction The hospitality industry in Australia has experienced some significant changes in the past two decades. With the growing sales in the market, it had contributed sufficiently in the national income of the country. The Australian consumers have also experienced enormous changes in their food habits; therefore, analysts have indicated that more people now tend to dine out. The expenditure on this sector is increasing rapidly (Milios, Drosinos and Zoiopoulos 2014). Therefore, with the increase of the consumers, there is also an urgent need of quality assurance of the food at the same time. It is also defined by the satisfaction of the consumers with the service. This report aims to discuss the audit outcome of the restaurant Cafe Piatto adelaidein Sydney. I have worked in that restaurant for a few months a year ago. Therefore, I have conducted this study on this restaurant. At the end of the report, recommendations have been made. Cafe Piatto Adelaide is an Italian restaurant in the Ebenezer Place, City center. Their kitchen is open twenty four hours a day and serves pasta, pizza, steak, chicken and sea food. The caf is famous for serving great coffee and cakes. The caf offers a relaxed and warm atmosphere for the visitors. There are options for outdoor seating and wheelchair is accessible for the disabled persons. The caf is generally known for sitting with numbers of people with good food in the open space. It has a separate smoking area and bar is available there. The restaurant is also vegetarian friendly. The objective of the audit was to assess the food safety and hygiene standards of the restaurant and whether it is following the rules and regulations carried out the government of Australia. Food safety is very much significant while purchasing the food, as the contaminated food supply can cause due to several issues in the restaurant such as contaminated soil, unsafe water, contaminated utensils and equipments, infected raw meat, infected pests or untreated sewage (Bardi 2017). This check list for this report had included all this hygiene related issues. The first part of the check list had included the hygiene of the equipments and the kitchen room. The check list has included two sections yes or no whether the results are satisfactory. The first part of the check list discussed whether the hygiene of the equipments and the kitchen is up to the mark. The kitchen and equipments were satisfactory; however, the auditors have issues with the cleanliness of the staff. As they need to go different places, they were not as clean as they are expected to be. All the equipments are kept in a clean place and were being clean right after they were being used. The work stations of the chefs in the kitchen were adequately clean and were in a good condition. The kitchen also had the appropriate cleaning chemicals and those were stored in a suitable place. However, it was observed that there were no separate cleaning towels for the employees working in the kitchen. The next section of the check list was the food storage section of the restaurant. T he food storage room was sufficiently pleasing. The deliverables were stored in a suitable place. There are several kinds of foods in the restaurant, some of them were raw food materials, ready to eat foods and other dried food materials, but each of them were stored in a proper place. The freezer was covered. The foods with the high risks were stored properly. The dried food materials were also stored in a suitable place. The freezer was seen to be defrosted on a regular basis. The next sections reviewed the food handling process in the restaurant. The restaurant also ensured that the food materials are handled appropriately. The dishwashers were working properly and the restaurant had separate staffs handling the ready to eat and the other food materials. The foods which were marked to be the high risk ones were mostly prepared in small batches so that there is less wastage. However, the prevention for the chemicals, rust, glass materials were not at all satisfactory. The employees working with the kitchen were also not well aware of the hazards related to food allergies. Regarding personal hygiene of the staffs, it was observed that the hand basins were not that clean and no proper and clean place to keep the hand towels for the staff members. Regarding the paste control, the restaurant had made the entire premises paste proofed. However the insectocutors were not maintained properly and the food materials were not satisfactorily protected from the paste contamination. The restaurant has taken all the precautions for the waste control, the food area is cleaned and properly labeled where the waste foods are being kept. Conclusion After the minute observation in the restaurant the researcher has proposed five recommendations for the restaurant, which may help them in future to keep the premises more clean and serve more quality products to the customers. The recommendations are: As there are no proper hand towels for the employees working in the kitchen, the restaurant management should provide more of those to the employees The hand basin needs to be more clean For the paste control purpose the management needs to order covered containers for keeping the food materials in the freezer, therefore the food materials would not be contaminated by the pastes. As the employees were seen not to be satisfactorily aware regarding the food allergy, there should be adequate training and development sessions. The management should also review the cleaning schedule of the kitchen. Reference List and Bibliography Bardi, J. (2017). Hotel Front Office Management (5th ed.). Milios, K.T., Drosinos, E.H. and Zoiopoulos, P.E., 2014. Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteriaA review.Food Control,43, pp.74-81. Mullan, B., Allom, V., Fayn, K. and Johnston, I., 2014. Building habit strength: A pilot intervention designed to improve food-safety behavior.Food research international,66, pp.274-278. Mullan, B., Allom, V., Sainsbury, K. and Monds, L.A., 2015. Examining the predictive utility of an extended theory of planned behaviour model in the context of specific individual safe food-handling.Appetite,90, pp.91-98. Mullan, B., Wong, C., Todd, J., Davis, E. and Kothe, E.J., 2015. Food hygiene knowledge in adolescents and young adults.British Food Journal,117(1), pp.50-61. Powell, D.A., Erdozain, S., Dodd, C., Costa, R., Morley, K. and Chapman, B.J., 2013. Audits and inspections are never enough: a critique to enhance food safety.Food Control,30(2), pp.686-691. Thompson, C.K., Wang, Q., Bag, S.K., Franklin, N., Shadbolt, C.T., Howard, P., Fearnley, E.J., Quinn, H.E., Sintchenko, V. and Hope, K.G., 2017. Epidemiology and whole genome sequencing of an ongoing point-source Salmonella Agona outbreak associated with sushi consumption in western Sydney, Australia 2015.Epidemiology Infection, pp.1-10. Zwietering, M.H., Jacxsens, L., Membr, J.M., Nauta, M. and Peterz, M., 2016. Relevance of microbial finished product testing in food safety management.Food Control,60, pp.31-43.