Sanitary Practices in Food Preparation

Introduction

In the food preparation in businesses, the food safety procedures are strictly implemented. The sanitary processes in food preparation are check by the health care professionals to ensure that the foods are safe for the consumer consumption. In case that the organization failed to comply or perform the necessary practices, the business will be subjected for closure. Therefore, the sanitary practices among the food establishments are under the surveillance of the officials.

Background and Problem Statement

Because of the growing problem in the food sanitation compliance and the low level of understanding in the food safety in the food industry, people as the end consumer suffers. The issue of salmonella can be found in foods that are improperly prepared. The sanitation does not actually revolves in the cleaning the ingredients but also the ways in cooking the food, the environment, and the compliance in sanitation of the person. Because of this concern, are there enough programs such as the “sanitation standard operating procedure” among the food retail businesses?

Research Aim & Objectives

The main aim of the study is to recognize the effective program in food safety and sanitation that can be implemented among the food retail industry. In order to satisfy this aim, there are three objectives that should be considered. First is to describe the implemented food safety and/or sanitation procedure of the food retail businesses. Second, is to review the effectiveness of the food safety and sanitation practices. And third, is to describe the impact of the food safety and sanitation in the food retail industry.

Significant and Scope of the Study

The significance of the study is for the benefit of both retailers/businesses and consumers and lessen the threats that can be found on the foods. The scale of the study is from the top class restaurants, food processors/manufacturers, food retailers, and fast-food industries.

Hypotheses

The study gathered four hypotheses regarding the issue of food safety and sanitation.

1. Keeping the food refrigerated for too long will lessen the spoilage of food.
2. It is appropriate to mix the same type of food (e.g. vegetables) even if they are bought in different days.
3. The critical temperature in food preparation is between the 30° to 130° F.
4. Food-oriented businesses use the holding time to manage and identify the temperature of the food.

Literature Review

The food safety, handling procedures and sanitations practices are included in the provisions of Health Department of every government. The purpose of the safety and sanitation practices ranges from various reasons but centers in the idea that ensures that all the food being manufactures, processed, or prepared are safe for the final consumers. Most Health Departments promote the safety and sanitation through the use of the modules, videotapes, seminars, and checklist. In the food safety and sanitation practices, it is common to cite the areas of hand washing, hygiene, handling, storing and temperatures, cleaning of the silverwares and tools, and even the appropriate clothing of the employees. However, even if the Department of Health and Sanitation in local areas have the continuous campaign, still there are many food-oriented organizations that fail to comply in their request. Therefore, the sanitation standard operating procedures (SSOP) can be the effective solution to maintain the compliance of the companies. The principle behind this program is to create a good foundation on the practices of the employees in handling and preparations of food. Through the continuous practice of the standard procedures there is a significant assurance that all proper food sanitation is implemented. In addition, this is a good start for the Health Departments and Organizations to once again, emphasize the strict compliance of the food related companies and for their aim to reduce the problems in food poison and other illness that results in the improper food preparation practices.

Research Methodology

The suggested method in the study is the use of survey and interview. The design of the method is for the employees and managers of one particular food company who will be the participants. First, the survey will be conducted among the 100 employees of the company and with the use of questionnaires steered by the Likert Scale; the researchers can view the perceptions of the employees as well as their understanding regarding the food safety and sanitation. Second, the interview will be conducted among the 5 managers/supervisors of the business to gather the idea if the company truly implemented the food safety and sanitation, and the modes of orienting the principles of food sanitation to their employees.

Works Cited:

Agency for Health Care Administration, (2004) “Best Practices for Compliance to Food Sanitary Conditions in Florida Skilled Nursing Facilities”, Accessed 28 July 2010, from http://www.fdhc.state.fl.us/MCHQ/Long_Term_Care/LTC/Misc/Best_Practices_Food_Sanitary_Conditions_in_Nursing_Facilities.pdf

Michigan Food Law, (2000) “Proper Food Handling, Food Safety, and Sanitation Practices”, Accessed 28 July 2010, from http://www.dining.mtu.edu/docs/food_handling.pdf

Powitz, R.W., (2008) “SSOPs for the Retail Food Industry? An Idea Whose Time has come”, The Sanitarian’s File, Accessed 28 July 2010, from http://www.extension.iastate.edu/NR/rdonlyres/9B821C2E-CCD3-4C7B-B96F-53D20D16D703/88132/SSOP_Food_Safety.pdf

Tinker, I., (1997) “Street Foods: Urban Food and Employment in Developing Countries”, Oxford University Press

Vapnek, J., (2007) “Legislative Implementation of the Food Chain Approach”, Vanderbilt Journal of Transnational Law, 40

Layout Restriction in Food Processing Unit of an Organization

Introduction

Entrepreneurial activities are not only focusing on how to improve the business and being competent in the industry. Often, entrepreneurship is discussed according to the manifestation in the market. Most of the organizations, openly operate to showcase the activities, and thereby, prove that the processes are safe and composed of elements that are desirable for the market. Supposedly, plant layout are not only well deigned and well functions but also restricted among the other unauthorized personnel.

Background of the Study and Problem Statement

On a food processing hall of an organization, this is quite big area for food processing and analyses. A client took the advantage of no restriction note and entered the hall the food processing hall through the back door. The area has different division for different processing job, with so many machines. She brought out camera started taking pictures of equipment, with an intention of fabricating them. She left the back door open and a raptly enter the hall. A staff on duty enter the hall to she surprise saw the raptly and than, the lady. This incident might have case the organization so much. There are flexible conditions that client can be train and machineries fabricated for a fee and follow up teams visit them occasionally. She might even attempt to open a machine in motion which will be very bad. The processing area has 10 doors and 28 windows so they should be utilized well suggestion: one door for booking; another for raw products receiving, another for finished products receiving and waiting place can also be crated. What would be the applicable layout restriction that can help both worker and client in a food processing unit of an organization?

Research Aim and Objectives

The main aim of the study is to describe the layout restriction that might be involved in the food processing unit of an organization to avoid any intruders. There are three objectives that the study needs to satisfy that are also essential in organizing the ideas. First is to describe the ideal layout that can be restricted from the unexpected visitors. Second is to find solutions on how to resolve the incidents in food processing area of an organization. And third is to determine of security and other organizational policies in holding the customers under their regulations.

Literature Review

The plant layout and design of an area should be based on the utility equipment. This is adopted by most of big manufacturers to ensure the safety in operation, and measure the economic viability of the process plant. The business leaders are very optimistic in terms of the organizational plans and decisions, and because of their attitude, the future expansions are part of the long-term plan. The plant restrictions are applied to control the technical, operational, and economic factors. Even the development and structural design are well planned and built allows the safe distance between the units that can facilitate the safety while operating or servicing. The layout restrictions were design to utilize all the machineries and create a balance in the operation which is considered to be important in the performance of an employee. However, the layout restrictions that are available for the customers are considered to be part of the organization’s security features and minimizing the causes of errors and fabrication of information that might ruin their credibility in the industry. In order to acknowledge the hazards that might occur during the operation, there are many technological features that concerns in delivering control measures. The monitoring, security, and accessibility such as the processing, storage, and receiving areas, should be protected because they are within the organization’s premises. Furthermore, it is recommended that personnel (employees) and visitors (like the contractors, salesperson and others) can use the identification cards in order to monitor all their activities within the organization. Visitors can be also monitored through escort.

Methodology

The suggested method in the study is the use of the case studies. The case studies that are presented in entrepreneurial context might be helpful in discovering the advent of another regulation and policy. In addition, through the information and facts presented in the case studies, the researcher/s can describe the effective way in layout restriction and the techniques that can be applied to avoid the drastic situation. All of the issues involved in the food processing activities are recognized to be part of controversial issue that might destroy the reputation of the business and reduce its profitability in the market.

Works Cited:

Kumar, A., (2007) “Plant Location and Layout”, Accessed 21 June 2010, from http://www.du.ac.in/coursematerial/ba/esb/Lesson_7.pdf

Mamen, K., (2007) “Facing Goliath: Challenging the Impacts of Supermarket Consolidation on our Local Economies, Communities, and Food Security”, Policy Brief 1(3), Accessed 21 June 2010, from http://www.oaklandinstitute.org/pdfs/facing_goliath.pdf

SQF Institute, (2006) “Guidance for Developing, Documenting and Implementing an SQF 2000 System – General Food Processing”, Accessed 21 June 2010, from http://www.scscertified.com/docs/SQF_2000_Guidance_Gen_Operations_Level_2.pdf

Food and Beverage Operations

Introduction

For customers, if the food at an event is substandard, it will be the main topic of discussion at each and every table. When dealing with a potential audience or client, it is important to know who will be attending and what their general eating preferences. The cultural and religious issues may follow the sequence of it (Johnson, 2006).

Another issue is the serving of alcoholic beverages. If alcohol is to be served, it may be wise to issue guests drink tickets, which are available in the registration area at included in the price of the meal. Most hotels require to use their personal liquor service and corkage fees and the catering operator should determine the capability of this kind of service.

Productivity and Saving Costs

Saving or controlling the cost is important to produce appropriate products. Therefore, right form the beginning of operation, the right information about the costs and setting boundaries beyond it is important as part of the system cost analysis. The advantages of keeping the cost at control can disclose the net profit made by each section of the organization and shows the cost of each meal produced.

In addition, controlling the cost can reveal the possible resources of economy and other substitutes that can result in a more effective use of labor and materials. The costing can provide information that is necessary for the formation of price policy since the food and beverage industry is the one concerned with it. And with the right idea about the cost, the next event engagement will be easier for the catering operation and keeping the budget intact.

Controlling the costs may come in a way of procuring the important workforce and giving clear instruction on them. It is possible that the amount of labor force can be more efficient if the people are organized and has years of working experience. The right formation of the needed labor will help lessen the costs in a catering operation (Alsagoff, 2007).

Another trick that may come in dealing with the innovation is creating delicacies that is unusual yet tasty and at minimal costs. Like for example, instead of using cakes or short cakes as the dessert, the catering service can replace it with other sweet course that was produced in less time or in less cost.

Planning an Event

Planning is essential in the beginning of the operation, and since the food and beverages are involved in planning, the management team or rather the whole team should find ways on how will they create an impressive production and service for their customers.

The general planning objectives can be identified for all types of catering facilities. The customer appeal is the main objective in planning for a catering service. The culture and promoted cuisine can be easily prepared when the right appeal on the market has been identified. It will bring the customers to their expectation on what type of operation, standard of food, and level of service they will receive.

In planning, the supervision and management is important in catering operation, especially when there are individuals that are focused particularly on the production and service. The supervision includes the allocating of personnel, training, and demonstrations. Meanwhile, the management is keeping all the process aligned to achieve their common goal in catering operation (Alsagoff, 2007).

In food production, the main concern may come in food flow or in food preparation such as purchasing, processing, or stuffing. The decision as to which food production method to use in a particular gathering is part of the planning. Traditionally, in African culture, the combination of fruits, cereal grains, and vegetables, milk and meat products are used. But African food differs in different part of Africa and has distinction in cooking styles. It is in the first phase of planning to identify the right way of cooking their food, and asked the head of the hotel about the dishes they wished to be prepared to serve it well. In this way, the management can balance the projected costs and allocate the resources.

Timeline

Day 1: Welcoming of the guests with refreshments.

Day 2: Introduction of the basic delicacies accompanied with cultural shows.

Day 3: A day where the guest can create a tasty South African food of their choice.

Day 4: The information about the food nutrients, myths, and facts.

Day 5: Guests can have a tour in a place where the vegetables are harvest and make staple out of simple ingredients.

Day 6: The guests cooking contests, where they can compete with other guests by creating their own version of South African food.

Day 7: Taste of sweeteners for their home voyage.

Due to the unique characteristics of the South African culture, the catering service should prepare wide variety of choice, grades and perish ability of raw materials. There is also a choice on how the food and beverage will be served (Alsagoff, 2007). The pressure on food and beverage manufacturers is maintaining the profitability while satisfying price-conscious customers. The food and beverage manufacturers struggle to manage costs as they continue to focus on long-term objectives and benefits (Manning, 2008). The quality, innovation, delivery, and safety should be optimized to obtain the profitability.

Therefore, the manufacturer or catering operators should apply the five essential ingredients to achieve their own saving. They should focus on efforts, pursue the knowledge of the current market conditions, structure a disciplined process, dedicate a time to prepare, and set a defined process in management (Manning, 2008).

References:

Alsagoff, W., 2007. Food and Beverage Operations DHM 102, The Official Guide. [Online] Available at: http://www.boston.webhostguru.net/.../FoodAndBeverageOperations.pdf. [Accessed 18 2009].

Johnson, Y., 2006. A Useful Guide to Planning Special Events for Arts Organizations. [Online] Available at: http://etd.ohiolink.edu/send-pdf.cgi/Johnson%20Yolanda%20F.pdf?akron1146153249. [Accessed 18 Nov 2009].

Manning, D., 2008. Fast Facts on Food Processing. Supplier Relationships Flying Under the Past: A Thing of the Past. [Online] Available at: http://www.gt.com/staticfiles/GTCom/files/Industries/Consumer. [Accessed 18 Nov 2009].