survey of food safety situation in the restaurant at golden gate trading services joint stock company

63 Figure 4.4: Avoid the risk of contamination without ensuring food hygiene and safety .... To assess the current situation of food hygiene and safety at the company in order to find me

INTRODUCTION

Research rationale

Food is an indispensable and most important human need Nowadays, with economic development and improved living standards, people's food needs are increasingly demanding, especially in terms of quality and ensuring hygiene and safety ( 1 )

The kitchen is a processing and cooking facility for a group of people to eat together and customers on the spot Currently, the demand for food processed in the kitchen is great because of its convenience to consumers, managers and suitable to the needs of the community ( 2 )

Food poisoning in the kitchen often happens suddenly, with a large number of people eating together, causing little death but affecting health and public opinion Food used in the kitchen is often mixed food, so determining the cause is difficult The cause of gastroenteritis in the kitchen is usually diagnosed clinically and epidemiologically ( 3 )

Figure 1.1: Bacterial invasion of the stomach

Food hygiene and safety has become the top concern of all sectors, levels and the whole society, ensuring food hygiene and safety for the purpose of improving the quality of children's lives people, stabilizing production and business development is very important in social life

To assess the current situation of food hygiene and safety at the company in order to find measures to reduce the risk of food spoilage and harm to employees' health, I conducted: “Survey on the current situation of food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate)

2.Target and requirements of the project 2.1.Target

Assessment of the current situation of food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate)

Survey of industrial kitchen scale of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate)

Investigate and evaluate the implementation of regulations on food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate)

Assess and detect real safety and hygiene hazards in the company's kitchen

Proposing measures to reduce food safety hazards in the production process.

LITERATURE REVIEW

Food and food safety

Food is food and drink in processed or unprocessed form that humans can eat and drink with the basic purpose of providing nutrients necessary for the body to maintain organ functions Thereby, people can live and work Food safety was defined in 1893 by the Joint Committee of Experts of the World FAO (Food Agriculture Organization) and the World Health Organization (WHO) as: “All conditions and conditions Necessary measures are applied in the process of production, processing, preservation and circulation of food to ensure safety for users ( 4 )

Health and food have a close relationship with each other, a small change in food can also have an impact on health that can be good or bad Quality control of food hygiene and safety is becoming more and more important and urgent

Food hygiene and safety is to ensure the whole food supply chain from the selection of seedlings, soil, water, methods of care, collection and transportation of food to consumers Any step in the food supply chain that is not secure will lead to unsafe food for human consumption Food safety is not only in the perception that buyers know how to choose and use safe food People who directly produce food sources must be aware of everyone's lives as well as their own.( 11 ) Food needs to be safe before reaching users, in order to minimize the risk of danger The risk of food poisoning, especially the collective poisoning of many collective kitchens

Figure 2.1: Ensuring food hygiene and safety from hand washing

Currently, the state of chemical contamination of plant protection drugs, the problem of chemical residues, microorganisms, preservatives, growth hormones on agricultural products, vegetables, fruits, meat, etc is a very pressing situation

According to the director of the Department of Food Safety and Hygiene:

"We have to look directly at the situation that our country's agriculture is still fragmented, most of it is done on the model of four small farmers, so the synchronous investment from seed, plants and animals to apply farming methods, raising according to standards to ensure food safety such as GAP, HACCP is still limited Therefore, when checking the food hygiene and safety criteria of products circulating on the market , there are still residues of pesticides exceeding the allowable limit, in vegetables accounting for 11.65-13%, in fruits from 5-15.15% (4)

Unhygienic eating and drinking are the cause of food poisoning Food substances, manifested by stomach and intestinal symptoms (abdominal pain, nausea, diarrhea ) or other symptoms depending on the cause of the toxicity A food poisoning case is defined as when at least two people are infected by eating the same food at the same time, according to the new point of view of the Food Hygiene and Safety Department, a food poisoning case is also understood when only one person eats it, but the person died from ingesting that food The causes of food poisoning are also divided into different groups by countries In Vietnam, currently divided into 4 main groups of causes as follows:

Poisoning by eating food contaminated with microorganisms, toxins of bacteria, viruses, parasites, toxic molds:

 Caused by molds and mycotoxins: the most common is aflatoxin mycotoxins

Poisoning due to malformed food, rancid food:

 Poisoning due to stale, metamorphosed food: most common in protein- rich foods

 Poisoning due to allergies to metabolic intermediates from food:

 Poisoning due to rancid grease

 Poisoning because the food itself contains poison

 Animals and plants contaminated with chemicals

 Due to heavy metal contamination,

For food poisoning to occur, first of all, pathogenic bacteria must infect the food under the following conditions:

 The environment is not hygienic

 Lack of hygiene during processing, personal hygiene is not guaranteed

 Cattle and poultry themselves were sick

Food poisoning usually manifests in two forms: acute poisoning and chronic poisoning Acute poisoning is usually caused by eating foods contaminated with chemicals in large amounts, chemicals that are highly toxic to humans or pathogenic microorganisms with high toxicity, in large quantities, manifested by rampant symptoms and high mortality Chronic poisoning is latent, it is the iceberg in the population In which toxic substances of chemical origin can accumulate in parts of the body, affecting the metabolism of substances, sometimes these toxins lead to genetic modification and cause cancer, some dangerous diseases such as tumors Many studies have shown that diet is closely related to cancer, especially in the present time, when business people are using rampant chemicals and toxic additives

Current status of industrial kitchens at home and abroad

2.2.1.Food safety in the world

Food is a daily necessity of human beings It is thanks to food that humans every day in many countries around the world, and millions of people have become ill and die from eating unsafe food

According to statistics of the World Health Organization (WHO), there are currently 400 unsafe food-borne diseases, mainly cholera, typhoid, diarrhea, influenza Food hygiene and safety have been put on top at many global health and public health conferences, but the situation has not improved much Every year, around the world, 1.3 billion people suffer from diarrhea, of which 70% are caused by unsafe food use, in developing countries of the population are infected with worms, up to 60% of food poisoning cases and unsafe food containing toxic chemicals is responsible for 35% of cancers in poor countries.( 5 )

2.2.2 Food hygiene and safety in Vietnam today

Currently, the management of food production, processing and supply in our country has not been done well, so there is still a potential risk of many unsafe foods for consumers

A large amount of animal viscera, seafood has begun to decompose, give off an unpleasant smell, but have been cleaned with chemicals to sell to consumers Tens of tons of rancid, stinking animal fat are processed into water fat provided to processing facilities, purified water bottled with bacteria, soft drinks prepared with borehole water Porridge nutrition and the use of sodium benzoate in food for children Fresh fruits and vegetables sold on the stalls mostly do not have food safety certificates and are of unknown origin.( 7 )

According to statistics of the Ministry of Health, in the first four months of 2016 alone, nearly 30 cases of serious poisoning occurred nationwide, causing over 1,386 people to be poisoned, of which 2 died poisoning caused by eating food contaminated with microorganisms caused by hot weather, along with some cases of poisoning due to absorption of residual chemicals in food (2)

Food poisoning in collective kitchens, industrial kitchens, restaurants, establishments, factories and companies with poor workers is also a hot and alarming problem Workers were poisoned by eating dirty food, contaminated food, etc According to the provincial Food Safety and Sanitation Sub- department, in 2015 there were 6 cases of food poisoning in Vinh Phuc, of which 5 occurred in kitchens collective eating in industrial zones caused nearly 90 workers to be hospitalized From the beginning of 2016 until now, there has been a case of food poisoning at BH Vina Co., Ltd - Khai Quang Industrial Park, causing 22 workers after eating galangal fried scad containing Histamine toxin exceeding the permissible threshold, leading to abdominal pain, Diarrhea requires hospitalization.( 6 )

Hazard control system HACCP

2.3.1.Theoretical basis 2.3.1.1 Some basic concepts

HACCP stands for Hazard Analysis and Critical Control Points which means the system of hazard analysis and determination of critical control points.(5)

The HACCP system: This is a scientific, rational and systematic approach to hazard identification, identification and control in the manufacture, processing, manufacturing, preparation and use of food products to ensure that the food is safe to consume

Critical Control Points: Points, stages or processes at which an acceptable hazard can be controlled and prevented, eliminated or reduced (16 )

Primary Food Hazards and Hazards : A hazard is defined as a biological, chemical or physical agent or condition in food that has the potential to cause adverse health consequences A more significant threat facing the food industry today are microbiological contaminants, such as Salmonella, E.coli 0157:H7, Lysteria, Compylobacter ( 8 )

Figure 2.3: Hazard Analysis and Critical Control Points Certified 2.3.1.2.Features of HACCP

Systematic: HACCP reviews and controls all steps in the production, processing or supply of food Helps identify hazards, develop and apply controls, and verify system effectiveness to ensure safety is maintained

Scientific basis: Safety hazards for a food and their control are determined based on scientific evidence

Prevention: HACCP is more about prevention than inspection when the product is finished

Always relevant: When there is a change in facilities, technology, people, and food safety information, the system is always reviewed and adjusted accordingly

2.3.2 Assessment of food hygiene and safety according to HACCP 2.3.2.1 Benefits of applying HACCP

The HACCP system is a preventive management system that focuses on controlling critical, critical points on a scientific basis, reliable practice (hazard analysis and assessment process) and monitoring measures Effective monitoring and control helps to minimize the level of risk to food safety.( 9 )

The fact has proven that countries with strict control policies on food hygiene and safety will significantly reduce production costs and take care of public health In order to ensure food safety and hygiene in developed countries such as the US, Canada, Japan, the European Union, etc., it is mandatory to apply the hazard analysis system and critical control point HACCP in the domestic food processing industry and imported food.( 10 )

The establishment and application of the HACCP system for food production and trading enterprises will bring benefits such as:

Reduce the risk of food poisoning and food-borne illnesses Increased confidence in food supply and consumption Improving quality of life: health, economy and society

Improve the quality reputation for their products, increase their

Helping businesses improve their ability to manage food safety, improve production processes and improve the natural environment

It is a condition for enterprises to conduct self-declaration of food hygiene and safety standards, serving as a basis for food safety and quality inspection agencies to consider the reduced inspection regime and is the basis of the training investment priority policy of the State as well as foreign partners

2.3.2.2.Current status of application of the HACCP system

Food hygiene and safety is a top concern, especially in collective kitchens that serve many people at the same time such as restaurant kitchens, hotels, hospitals, kindergartens or kitchens in kitchens factories, this issue should be given due attention ( 8 )

In recent years, the situation of food hygiene and safety in Vietnam is at an alarming state The situation of food processing is not in accordance with the composition of raw materials as well as technological processes and equipment in processing and serving of industrial kitchens that are not guaranteed food hygiene and safety, causing a series of problems An unfortunate mass poisoning incident occurred ( 9)

According to the Department of Food Hygiene and Safety of the Ministry of Health, in Vietnam there are more than 256 industrial zones, there are nearly 1000 cases of collective poisoning / 1 year

In 2011: 47,000 people were poisoned, 56.5% of industrial kitchens In 2012: 3,663 people were poisoned, 68.1% from industrial kitchens

In 2014: 2,318 people were poisoned, 41% from industrial kitchens Food hygiene and safety in the country in general and the city in particular are creating many worries for workers.

Kitchen and food safety hazards

In the process of producing, processing, transporting and preserving food, if safety and hygiene regulations are not strictly followed, there may be risks of food contamination

It should be noted that they are only called “hazards”, when such conditions or impurities in food can cause disease or harm to human health and only those hazards need to be controlled in the process of producing, processing, preserving and transporting food.( 10 )

There are 3 types of food contamination hazards: biological hazards, physical hazards and chemical hazards

Biological hazards include: bacteria, viruses and parasites

A Pathways of biological contamination of food

Unsanitary conditions, no cover, flies,

B Biological agents that contaminate food a) The risk of contamination by bacteria

Bacteria are the most common of all food contamination hazards

According to statistics, 50-60% of food poisoning cases in Vietnam are caused by bacteria

Bacteria are everywhere, especially feces, sewage, garbage, fresh food dust, which are reservoirs of many types of disease-causing bacteria Even in the human body, there are many types of bacteria, they reside in the skin, hands, mouth, respiratory tract, digestive tract, genitals, and urinary tract.( 10 )

Bacteria reproduce by duplication, the rate of multiplication and survival of bacteria depends on many factors such as oxygen, temperature, humidity, acidity

Under the right conditions, bacteria reproduce very quickly, can doubles in 20 minutes, from one bacterium after 8 hours it will multiply to approximately 17,000,000 Most bacteria can survive and grow at 10-60°C and are killed at boiling point (100°C) The temperature between 25-45°C is very favorable for most bacteria in food to grow, which is dangerous, so cooked food should be eaten immediately, should not be left at room temperature for more than 2 hours At cold temperatures (below 3°C) most bacteria do not reproduce, if any, very slowly (note that some bacteria can still multiply at 3-10°C) ( 11) In freezing conditions, most bacteria cannot reproduce Boiling and pasteurizing kills bacteria in minutes However, some bacteria have spores or heat-resistant toxins secreted by some bacteria that may not be destroyed or destroyed at boiling temperature

Table 2.1: Temperature kills bacteria in food

Booking water temperature (100 degrees celsius) Cooking to this temperature will kill most bacteria Hot temperature

Prevents the growth of bacteria Dangerous temperature range Temperatures in this range allow bacteria to multiply quickly, including bacteria that cause food poisoning

Refrigerator temperature Food poisoning bacteria cannot reproduce at this temperature

Frozen temperature Freezing temperature stops any bacterial growth b) The danger of contamination by viruses

Viruses are many times smaller than bacteria, and must be magnified tens of thousands of times using a microscope to see them In general, viruses can withstand cold, not heat and ultraviolet rays Viruses are affected by disinfectants such as formol, alcohol, strong acids and alkalis Viruses that cause food poisoning and food-borne illnesses are commonly found in the human gut

Infectious species living in contaminated water, watered vegetables with feces or raw dishes prepared in unsanitary conditions are often infected with polio virus, hepatitis virus The virus can be transmitted from faeces through hand contact or from fecal-contaminated water into food In very small amounts, the virus infects people Human viruses can be transmitted to food or directly to other people before becoming sick c) The parasites Parasites are living organisms (parasites) in the body of other living organisms (hosts), taking food from those organisms to survive and develop

Most parasites die and lose their pathogenicity at 15°C The common parasites in food are worms and flukes.( 11 )

Tapeworms: Meat-eaters have tapeworm larvae in beef, in uncooked pork (rice pork), when entering the body, the larvae will develop into adult flukes and parasites in the intestinal tract, causing digestive disorders

Liver fluke: When eating freshwater fish such as carp, drifting fish, perch there are small liver fluke cysts that have not been cooked thoroughly, the cysts move up the bile duct, to the liver and develop in the liver Adult flukes cause liver and bile damage

Lung fluke: If you eat shrimp or crab with cysts of lung fluke larvae, have not been cooked well or drink unclean water with cysts, they will penetrate the intestinal wall, pass through the diaphragm to the lungs, and develop into a lung fluke Adult flukes cause bronchitis, chest pain, cough, and spit up blood, which is very dangerous

Diseases caused by helminths: due to the habit of eating rare meat, spring rolls with raw meat, eating blood meal with toxic larvae, allergic reactions, high fever, respiratory muscle paralysis Inhalation can lead to death

In the production and processing of food, chemical contamination may occur Chemical substances commonly contaminated with food include (12):

• Chemicals used in agriculture such as pesticides, fertilizers, veterinary drugs, weight gainers, growth stimulants, etc

• Food additives (colorants, sweeteners, flavors, stabilizers, antioxidants, detergents )

• Unwanted compounds in food packaging and packaging

• Natural toxins are available in food such as potato sprouts, cassava, bamboo shoots, poisonous mushrooms, puffer fish, toads, bivalve molluscs (shellfish, hard-shell clams), toxin producing molds (mycotoxins) Aflatoxin in moldy corn, peanuts, beans, copra)

Physical hazards in food are foreign bodies from the environment (e.g soil, rocks, sticks, grass, seeds), foreign bodies from broken objects, buildings, manufacturing sites (e.g shards of glass, wood, metal, plastic, hair, bone) or foreign objects accidentally dropped by food handlers (e.g jewelry, hair ties, pens, etc.)

Contaminating food with radioactive substances makes the food harmful to the consumer Radioactive contamination in the food chain (animals and plants) and from the environment can occur when radiation accidentally leaks from research centers, nuclear power plants, or from treatment rooms food preservation by irradiation.( 9)

➢ Sources of physical hazards in food:

Environmental hazards can be incorporated into the product during harvest or post-harvest processing

Postharvest containers, soiled packaging materials and equipment, and transport packaging equipment containing foreign objects

Broken light bulb above food products Damaged equipment and factories Careless or untrained staff

2.4.4.Regulations to control and prevent food safety hazards at restaurants

Health conditions for people who come into direct contact during the processing of prepackaged foods and trading in ready-to-eat foods Participants must not have the following illnesses: whooping cough, diarrhea, hepatitis, respiratory diseases, and potentially infectious wounds Health checks should be carried out before hiring workers and at regular intervals during their employment

General sanitary conditions for food production facilities include: location, environment, layout of workshops, water system, waste recycling, changing rooms for workers, disinfection of tools hand hygiene, clothes…

What are the necessary conditions and enough to ensure food hygiene and safety for all individuals and food business organizations doing business in food

These conditions include equipment, infrastructure, worker health, environment, branding, packaging, etc

Knowledge of food hygiene and safety for individuals directly involved in the production or business of food Includes: Food hygiene and safety (for certification); high food risks, food hygiene and safety conditions, methods of ensuring food hygiene and safety in production, processing, preservation, storage, good hygiene practices and specialized knowledge

Reasons for not ensuring food hygiene and safety

The population explosion along with rapid urbanization leads to changes in people's eating habits The habit of living in a hurry, living in a hurry makes most people not pay much attention to the quality of their meals and the food hygiene and safety status of the food they use (1)

In addition, the population growth also makes natural resources scarce, in which the lack of clean water used for living and eating also has a significant impact on ensuring food hygiene and safety

The rapid development of industries leads to an increasingly polluted environment, affecting livestock and crops Levels of contaminated food increased, especially in ponds and lakes containing industrial wastewater, and high levels of heavy metal residues in livestock (16 )

The increase in the number of factories, large industrial zones, and concentration of workers has a direct impact on food safety, and the urbanization process also has a significant impact on food safety and hygiene

Because environmental protection has not kept pace with socio-economic development, the environment in general and the land and water environment for cultivation, husbandry and aquaculture in particular are still polluted

2.5.2.Direct cause 2.5.2.1.Due to the process of husbandry, cultivation, food production

Food derived from diseased livestock, poultry, or aquatic products living in contaminated water

Vegetables and fruits are fertilized with too much chemical fertilizers, using pesticides that are not allowed or allowed but are not correct in terms of dosage or isolation time Plants grown in contaminated soil or irrigated with fresh manure or contaminated sewage

Using growth stimulants, antibiotics exceeding the allowable limit for livestock

Many food and beverage businesses want to invest little capital but achieve high interest rates, so they look to buy cheap food ingredients that may not be of good quality (for example, buy stale meat and fish) to reprocess into food food sold to customers Business establishments purchase raw materials of unknown origin (without invoices or vouchers)

The process of slaughtering, processing livestock and poultry, and the process of collecting food, vegetables and fruits are not in accordance with regulations

Using additives not in accordance with regulations of the Ministry of Health to process food

Use a cutting board or keep raw food with cooked food

Use a dirty cloth to wipe eating utensils

Contaminated food processing tables, dining tables or eating utensils

Do not wash your hands before handling food

Food handler suffering from infectious disease, diarrhea, abdominal pain, vomiting, fever, cough or skin infection

Many food and beverage businesses do not have enough clean water to process and wash utensils and food, and use unsanitary water to make ice

Cook undercooked or unreheated food before eating Due to improper use and storage

In the process of preserving food, it is not cold enough or not hot enough for bacteria to grow

Leave food overnight or for sale all day at room temperature, food is not tightly covered, allowing dirt, rodents, flies and other animals to come into contact with contamination

Improper transportation and storage of raw food materials should cause additional contamination of raw materials (preservation of marine fish without refrigeration equipment, insufficient amount of ice needed during transportation, causing fish to rot, produce a lot of histamine causing allergies to consumers…).(8)

Using crockery, enameled iron, recycled plastic contaminated with lead to store food Storing and transporting ice in unsanitary, easily contaminated

METHODS

Subject, location, time of research

Kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate)

Address: Phan Dinh Phung Ward, Thai Nguyen City, Thai Nguyen Province

Employee: Processing and serving staff at the company

Time: From April 1, 2022 to September 30, 2022.

Research Content

Survey the scale of industrial kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company ( Golden Gate )

Investigate and evaluate the implementation of regulations to ensure food hygiene and safety at the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company ( Golden Gate )

Assess and detect food safety hazards in the company's kitchen

Proposing measures to reduce food safety hazards in the production process.

Research Methods

Methods of investigation: observation, description, interview and recording

Describe the kitchen at the company, data collected by observing the sanitary conditions and food safety and hygiene practices at the establishment

Direct interview with the person in charge of the kitchen about food safety knowledge

Methods of data collection: actual investigation, in books, online

3.3.1 Assess employee knowledge of food safety and hygiene

There are 10 evaluation criteria: reaching 6/10 standards is having the right attitude about food hygiene and safety, each standard has 2 ways of assessing pass or fail

• Criterion 1: Food needs to be well preserved, with 2 ratings: pass, fail

• Standard 2: Hygienic processing equipment, with 2 ratings: pass, fail

• Criterion 3: Knowledge of food poisoning, there are 3 evaluations (toxic chemicals in food, germs infecting food, rotten food), if there are ≥2 criteria, pass, if ≤1 criterion is not met

• Standard 4: Knowledge of labor protection, wearing apron, wearing a hair cap, cutting nails short, hands without jewelry, there are 3 criteria; If there are ≥2 criteria, it is passed, if ≤1 criteria are not met

• Criterion 5: Signs and symptoms of food poisoning have 2 criteria if ≥1 is passed, none of which are failed

• Criterion 6: Knowledge that requires periodic medical examination, has 2 evaluations: pass, fail

• Standard 7: Learning knowledge about food hygiene and safety, there are 2 evaluations: pass, fail

• Standard 8: Sanitation of processing and waste treatment areas, there are 2 criteria if ≥1 is passed, there is no criterion that is not met

• Standard 9: Knowledge of one-way processing, there are 2 criteria if ≥1 is pass, no criterion is not pass

• Standard 10: Safe food supply, there are 2 criteria if ≥1 is pass, no criteria is not met

3.3.2.Evaluate employee food safety practices

• Standard 3: Training on knowledge on food hygiene and safety

• Standard 4: Wear gloves when handling

• Standard 5: Using food additives in the permitted list

• Standard 8: Wash hands with soap

• Standard 9: Use gloves, chopsticks, tongs to divide food

• Standard 10: Use of sourced ingredients

• Standard 11: Put garbage in the bin

• Standard 12: Keep raw and cooked foods separate

• Standard 16: Nails are cut short.

RESULTS

Survey the scale of industrial kitchen of Gogi House Restaurant

Established in 2005, Golden Gate (Golden Gate Trading Service Joint Stock Company) is a pioneer in applying the restaurant chain model in Vietnam, with 5 main culinary styles, including: Hot pot, Grilled, Asia, Europe and coffee shop

Golden Gate currently owns more than 22 brands and nearly 400 multi-style restaurants in 40 provinces, serving 18 million customers per year and is constantly striving to develop more

Figure 4.1: Brands of Golden Gate

GoGi House – The No 1 Delicious Korean Barbecue Restaurant will take you to the barbecue restaurants in Seoul that have created a reputation for kimchi cuisine If you have once enjoyed barbecue at GoGi House, you will not be able to forget the "ecstatic" taste of American beef short ribs, lean American beef shoulder, fresh ribs When blended with typical Korean spices, how attractive it noodles, Kimchi soup and hot pot dishes will also impress you more about Korean cuisine

• Hutong - Hong Kong hot pot radiating aroma of cardamom, dried chili, cinnamon, anise served with paradise dips from shaved meat, seafood to vegetables, especially fresh hot pot balls like fish, Beef, shrimp, dumplings.etc

• Ashima - Opened in 2005, Ashima is a high-class restaurant chain with typical dishes of Mushroom hot pot and dishes made from mushrooms with delicious, nutritious and healthy flavors

• Kichi Kichi - The famous chain of hot pot buffet restaurants in Vietnam Customers can enjoy quality dishes including 6 types of hot pot sauces and more than 100 special foods such as American beef neck, American beef tongue, Korean mushrooms, fresh vegetables, and many other special dishes

• Manwah Taiwanese Hotpot - Traditional Taiwanese Hot

• K-Pub - Is not only special in its name but also in Korean street grill style and unique delicacies

• Sumo BBQ - Coming to SumoBBQ, diners can freely choose from a variety of grilled dishes from beef, poultry, seafood imported from the US, Australia, etc., which are grilled directly on fire and without smoke as well as other dishes Japanese specialties such as sushi, tempura, sakemaki, shabu hot pot, miso hot pot

• GoGi Steak House - GoGi Steak House is the exact concept of the only Korean BBQ Steak model in Vietnam, combining the characteristics of Korean charcoal grilling style with European-American Steak spirit

• Isushi - From Japan, iSushi comes to Vietnam to bring true

Japanese experiences and emotions with a diverse buffet of Sushi, Sashimi and unique Teppanyaki and Yakitori dishes presented by Japanese chef Noda Toshiro

• Daruma - Offers customers a friendly and close Japanese culinary experience with a la carte menu and a Hot Pot Buffet bearing the culture of the country of cherry blossoms

• Shogun - A Japanese barbeque model with Izakaya style

Izakaya is a Japanese pub where people often visit after stressful working hours to relax with friends and interact with colleagues restaurant chain with a modern and close style

• Vuvuzela - A bar-style draft beer club, an enchanting destination for those who love draft beer and are passionate about discovering new things

• Crystal Jade Kitchen – A famous Cantonese restaurant chain in Asia for the first time in Vietnam With more than 120 restaurants in 21 cities, it offers a blend of traditional Cantonese cuisine and modern culinary trends

• Yu Tang - Creates milk tea based on traditional and pure taste in Taiwan, with a very simple recipe: tea + milk + pearls, from the purest and most natural ingredients possible

4.1.2 About the size of the kitchen at the company 4.1.2.1.General rules of the kitchen

• Regulations for work All employees work and leave on time

• Must wear uniform, bring name tag

• Must comply with the assignment of the organization Leave must be made 24 hours in advance, only when the application is accepted

• Must keep and maintain equipment, tools and machinery always in good condition and ready for operation Stay positive at work

• Ensure working time, do not arbitrarily leave before asking for permission or arbitrarily go out during working hours

• Completing the assigned tasks well in the spirit of self-discipline, responsibility, quickly and effectively Ensure food hygiene and safety in processing, processing tools (trays, saucepans, pots, knives, sinks ) in the production area

• Good compliance with the mode of use and operation of freezers, gas stoves, rice cabinets

• Must comply with production processes, must not bring food out of the canteen, in or out of the warehouse to solve food-related problems, must report to the directly related management for monitoring

Basic duties of service staff

• Sales and customer satisfaction (additional sales, customer care) You are an ambassador showing the image of the company

• Customers will look at you and judge your behavior

• Always welcome guests (inside and outside)

• Build relationships with regular customers

• Convey customers knowledge about products and services

• Understanding and meeting customer needs

• Always focus on the customer at all times

Basic duties of kitchen staff

• You are an ambassador showing the image of the company

• Always welcome guests (inside and outside)

• Always in the spirit of readiness, wholeheartedly for colleagues and customers

• Understanding and meeting customer needs

• General knowledge of food hygiene and safety Have enough knowledge about importing and storing good

• Proficient in goods preparation, preservation and food processing skills

• Employees have sufficient knowledge of the products of the work area

• Professional staff, giving customers the best products

4.1.3.Location and surroundings at the restaurant

Table 4.2: Result of environmental status

Environmental status Specific requirements according to hygiene standards

The kitchen is located behind the dining room and the water counter

Choosing a location to build a food production and processing facility should consider potential sources of pollution affecting food products

Restaurants are built separate from industrial parks, factories, schools, hospitals

Production facilities must be located far away from the following areas: Areas with a polluted environment and industrial and daily activities that are likely to cause food contamination

Environmental status Specific requirements according to hygiene standards

Built in the downtown area with stable water and electricity sources

The location of the production facility needs to ensure that there is a clean water source, convenient for transportation drainage system connects to the drainage system on Phan Boi Chau street

Internal roads in food establishments must be built to ensure hygiene standards, with good drainage, closed, non-polluting and hygienic

There are no ponds, lakes, rivers, fields and is built on high ground

So there is no flooding or standing water during the rainy season within the restaurant No growth and development of destructive species such as insects, rodents, vermin

Areas prone to stagnation and flooding are vulnerable to pests

Table 4.3: Result of the current situation of the layout of the kitchen design in the dining room

The current situation of the layout of the kitchen design in the dining room

Requirements for kitchen structure according to food hygiene and safety

Designed according to the one-way rule from input materials to final products

There is no separation between the areas of

The current situation of the layout of the kitchen design in the dining room

Requirements for kitchen structure according to food hygiene and safety area (Preliminary processing area is about 1m away from the processing area

There must be a separation between production areas and non-production areas, between areas receiving raw materials, preliminary processing, processing, sanitation, and housing to avoid cross- contamination

Between the two pre-processing and processing areas is a door connecting to the area outside the dining

The way to transport raw materials is located between the primary processing area and the processing area

There is no material storage area, so the ingredients are stored in large pots and baskets and placed along the shelf containing the pre-processing tools, on the passage between the areas (Preparation, processing and food delivery, sharing food for customers)

After preliminary processing, all kinds of waste will be put into the trash bin (2 bins) placed in the corner of the water tank used to wash raw materials about 1m in the preliminary processing area

There is no separate entrance door when transporting garbage and waste to the outside environment There are no devices to destroy and limit the penetration of insects and harmful animals such as ants, flies, mice, cockroaches, etc

Table 4.4: Result of actual situation of the structure of the kitchen at the restaurant

Actual situation of the structure of the kitchen at the restaurant

Requirements for kitchen structure according to food hygiene and safety

The structure is solid but the layout is not suitable and favorable, it is difficult to apply sanitary treatment measures

Warehouses, workshops and equipment should be conveniently and appropriately arranged for food production and processing, and easy to apply hygienic handling measures

The ceiling is light, waterproof, poured with concrete and plaster

Light-colored ceilings are made of waterproof materials that do not crack, avoid mold, stagnant water and dirt

➢ The floor is covered with dark foam carpet

• Easy to clean but easy to slip when wiping, cleaning

• Easy to clean and disinfect

• There is a drainage system built under the floor in the pre- processing and processing areas

➢ Floor: Light color, made of waterproof material

• Easy to clean not slippery

• Easy to clean, disinfect and drain well

Upright, bright color, no moss and stains

• The corners of the house are not rounded, so it is difficult to

• The wall must be vertical, the corners of the house must be rounded

• Easy to clean and disinfect

Actual situation of the structure of the kitchen at the restaurant

Requirements for kitchen structure according to food hygiene and safety

• Waterproof and easy to clean

• Smooth, waterproof, preferably automatic opening and closing

• Doors must be kept closed at all times

• Must be easy to clean and designed to minimize dust accumulation

• There is an artificial ventilation system

• There is a shield to avoid the entry of insects such as flies and mosquitoes

• It must be suitable for the production and business characteristics of the establishment to prevent and minimize the risk of food contamination by air or condensate

• Natural and artificial lighting system

• All areas in the kitchen are fully equipped with two lighting systems

• Need to provide enough light

• The light source should be securely shielded to prevent breakage, to ensure that in the event of breakage, the debris does not fall into the food

• Made of plastic, with lid to ensure tight seal

• Garbage containers are located in the preliminary processing area 1m from the raw material wash basin

• Make sure it is sealed, with a lid, to avoid the entry of animals

• Must be cleaned and washed regularly

• Must be made of materials that are less susceptible to damage

➢ Manager restaurant: Nguyen Thi Thuy Tien Responsible for overseeing the daily operations of a restaurant

➢ Ensure food quality Operate work

Manage assigned tools and assets Ensure food hygiene and safety standards Kitchen staff management

➢ Sous chef: Nguyen Thi Thu Hien Duties perform the same job as kitchen staff

Support the chef with assigned tasks

Perform the work of the chef in the absence of the chef

➢ Kitchen assistant: 10 employees Duties Support the work according to the job description of the kitchen staff under the direction of the head chef, or under the direction of another person authorized by the chef

Perform similar duties as kitchen staff when authorized

4.1.7.Some of the equipment used in the kitchen

Table 4.5: Introduction of equipment in the kitchen

Used to cook clean Korean mixed rice dishes, soups

Clean daily before and after use

No rust Use the right function Asian gas stove

Used to cook stews of all kinds of soups

Used to place pre- processed fruits and vegetables waiting to be washed

Onion warranty for onion panchan Cut meat

Defrost meats according to standards

Shelves Used for CCDC has been washed

Used to keep the ingredients of mixed rice dishes and stir- fried dishes cold

Used to store spices and ingredients during use

Used to store all dishes that have been washed and disinfected

Used to store dishes and CCDC that have not been washed

Grease filter equipment and pre- discharge water to the drainage system

Dishwasher Wash all the CCDCs in the restaurant

Use food scales when preparing dishes

Freezer lying Store individually prepared or unprocessed frozen meat

Clean daily before and after use

Daily temperature monitoring with thermometer

0°C to - 50°C with Buffet Refrigerator Freezer stand

Refrigerator for meat for buffet

Waiting for meat service for buffet menus

Cabinet of Used to keep all Clean daily before and

Name CCDC Function Standard mushrooms etc cold in the kitchen

Daily temperature monitoring with thermometer

1oC to 5oC Panchan cabinet

Used to keep panchan of prepared sauces cold

Green-handled plastic knives and cutting boards

Preliminary processing of raw vegetable products

Always clean, no grease, no chipping, no mold

Use the right color Use the right function White-handled plastic knives and cutting boards

Pre-processing for cooked products

Red-handled plastic knives and cutting boards

Plastic box with red lid, red handle

Storage and preservation of raw meats

Used to store and process hot dishes: hot pot, soup, mixed vermicelli, tokbokki

➢ On the basis of surveys and experiments at the company, it was found that:

The source of food ingredients for the kitchen is often large, so it must be collected from many different sources, so it is difficult to ensure food safety

Conditions of food processing establishments in the kitchen are often very manual, difficult to control according to food hygiene and safety requirements

Food safety awareness among processors and traders is still not high

The organization of the food safety management apparatus at all levels, the specialized inspection system, the testing system does not have enough human resources and equipment to meet the analysis needs

Survey of chemical solutions in the kitchen

Linear Alkyl Benzene Sulfonic Acid, Alcohol, C12-14, etoxylated, sulfate, sodium salt, Palm Kernel

Used to disinfect cooking equipment and kitchen utensils in food processing areas of food factories, restaurants, etc

Use in a well-ventilated room Keep away from fire Only use the designated container when transferring the product Product may be scattered when the lid is opened

When transferring containers, close the lid tightly Looseness can cause product spillage Adverse effects on skin and eyes

User manual Dilute 2 to 5mL detergent per 1 Liter of water

Water (Water), Potassium Cocoate, Tetrasodium EDTA (Tetrasodium Ethylene Diamine Tetraacetate), O-Cymen- 5-ol, Aizarine Cyanine Green F (CI 61570), Pyranine Conc (CI 59040)

Used to clean the dirt and grease on the hands, and at the same time disinfect the hands Does not dry the skin of the hands

H1 odorless antibacterial hand sanitizer is commonly used in food processing plants, seafood processing plants, hotel kitchens, restaurants, supermarkets, etc to both clean and disinfect the hands of employees

Cleaning effect: H-1 is used to clean grease, organic dirt before using alcohol-based hand sanitizer to increase the effectiveness of hand sanitizer

High bactericidal effect: with the formula using IPMP, it effectively kills Gram-positive, Gram- negative bacteria, molds, and yeasts commonly found in food Moisturises and nourishes hands, does not make skin dry, chapped

Effective cleaning and disinfection: It is a potassium (potassium) soap solution, containing coconut oil as the main ingredient Use a formula with Isopropyl methylphenol (IPMP) which has high bactericidal properties and is safe

Safe to use: Is a vegetable soap solution containing IPMP, which has been proven to be safe for users

Safe to use on skin as the main ingredient is natural

To disinfect vegetables, tubers and fruits

Used to bleach and disinfect surfaces of equipment, tools, wipes used in food processing (such as food trays, cutting boards, worktops, freezers, equipment surfaces, containers, etc.)

Safe to use with food: is a food safe sodium hypochlorite based bleach and disinfectant, designed and formulated for use exclusively in the food industry

High stability: The concentration of NaClO solution (5 - 6 %) is stable throughout the use period (1 year)

The raw materials are purified many times: there is a recipe using hydrogen peroxide and chlorine that is purified many times In addition, the water used for this solution is purified water using ionization to ensure Product stability is not affected by foreign objects

Reduced salt content: In the production process, many processing processes are used to reduce the salt content of Chlorides in the solution

Achieving ideal residual alkalinity: there is a carefully controlled and regulated residual alkaline content to ensure high antiseptic activity and at the same time ensure product stability

High, broad-spectrum antiseptic: Sodium hypochlorite has a broad- spectrum antiseptic effect against viruses, bacteria, spores, fungi, algae and protozoa

Contained in an opaque plastic bottle, blocking light and heat: Stored in an opaque white plastic bottle, the solution is protected from direct UV light and heat

To disinfect fish, shellfish, snails, squid, shrimp, chicken: dilute the solution 500 times (120ppm) and soak for 3 minutes, then rinse with clean water

To disinfect vegetables, tubers and fruits: dilute the solution 300 times (200 ppm), soak for 3-5 minutes, rinse with water for 30 seconds if using water from the faucet (or change the water twice if using water in a basin)

To disinfect food processing equipment and utensils: dilute the solution 300 times (200 ppm), soak for 15-20 minutes, then rinse with clean water, let dry

To bleach food processing tools (such as cutting boards, bleaching towels): dilute the solution 300 times (200ppm) (or with an appropriate concentration depending on the degree of soiling), soak for 15-20 minutes, then Rinse with clean water, let dry

Table 4.9: Food Grade Alcohol Sanitizer (S-4)

Element Ethanol 50.0 %w/w, Citric acid, Glycerol esters of fatty acids, Sodium citrate, Glycerin.ll

Disinfect hands, disinfect surfaces of equipment, processing tools and food contact packaging Kills bacteria and molds commonly found in

Food grade alcohol S-4 is food alcohol specially formulated for use in a food processing environment Using ethanol based alcohol is completely safe when in contact with food Quick drying, no need to rinse with water Ethanol concentration 54% (equivalent to 60 degrees), safer (explosive) Effective even when the disinfecting surface is not completely dry

S-4 food alcohol with a concentration of 50% (by weight), or 58-59%

(by volume), is to be classified as non-hazardous materials under the Japanese pccc law ( japanese fire services act) Commonly used in food processing factories, hotel kitchens, restaurants, supermarkets, etc

Safe to use with food: safe for food, it can be used to disinfect surfaces in direct contact with food Food alcohol S-4 can be used as a food additive with the function of a preservative and prolonging the shelf life of food

Table 4.10: Fruit and Vegetable Washing Solution ( N-1 )

Fruit and vegetable washing solution ( N-1 )

Used to wash off sandy soil, dirt and pesticide residues on the surface of vegetables and fruits

Neutral cleaning solution, phosphorus- free, non-caustic, safe for the environment

The product is highly biodegradable

Highly biodegradable, safe for the environment

Neutral Detergent N1 bleach solution is commonly used in food processing plants, hotel kitchens, restaurants, supermarkets, industrial catering kitchens, seafood processing plants (oil areas) vegetable fat), etc…

To wash vegetables, tubers and fruits: dilute the solution 400 times in the sink "Immerse vegetables, tubers and fruits in water for a minimum of 30 seconds (or change the water at least twice if washing with water in a basin)

For dishes, utensils, and cooking equipment: scrub away stains with a sponge dipped in thinner; Rinse with tap water and dry with a clean cloth

When used to wash vegetables, do not soak for more than 5 minutes

Use only as directed Rinse dishes and cookware with tap water for at least 5 seconds or at least 30 seconds for fruits and vegetables

When washing with water in the basin change at least 2 times

Wear gloves when washing if your skin is sensitive, or when using an undiluted solution with a sponge

After washing, wash your hands and apply moisturizer to avoid skin irritation if necessary

The quality of the diluent may change with prolonged storage, only dilute enough to be used in the extraction flask

Rinse and dry the extraction flask before reuse.

Investigate and evaluate the implementation of regulations on

4.3.1.Environmental hygiene in the kitchen

The kitchen is the place to process food for all workers and production exposure to many harmful microorganisms Types of microorganisms are diverse and abundant, they are present everywhere in soil, water, air If in the process of processing, preserving and distributing food in unsanitary conditions, there are no measures to ensure environmental protection such as waste treatment, killing insects, flies, etc These are favorable conditions for microorganisms, bacteria to exist and grow when they meet favorable conditions, they will penetrate into food and adversely affect to the hygienic quality of food.( 4 )

Table 4.11: Environmental characteristics of the kitchen

Floor By material: tiles The floor of the house is higher than the common ground

Sanitize the processing area Clean, hygienic

Insects, flies in the processing place, where the table is displayed

Few, controlled and prevented by many effective measures

Process rubbish Trash cans have hygienic lids, keep them away from food processing and display areas

Container for leftovers The container has a lid and is hygienic

The reality of the survey results at the company shows that the work of ensuring environmental hygiene is always paid special attention and closely managed by the board of directors and management at the company

The location of the kitchen is separate from the toilet Food receiving area → Food processing area → Food distribution area

The areas in the kitchen are clearly arranged Dining room, dining table, food processing table are kept clean In the kitchen area, equipped with anti-heat system (air conditioner), anti-explosion system (smoke alarm device, fire alarm) and anti-insect net system around the window to prevent insect intrusion The container for leftovers has a tight lid to prevent food from spilling out and water from leaking out Garbage is concentrated far away from the processing place, the dining room Leftover food is delivered daily to households raising animals as animal feed

The floor of the washing and food preparation area is designed with a slope to allow water to escape and not to stagnate and drain The floor of the house is designed higher than the common ground and is paved with foam for convenient cleaning of the dining room environment The walls of the house are painted in bright colors and cleaned to ensure the beauty of the dining room and limit the penetration of insects The toilet area is separate from the kitchen area, convenient for hand washing and personal hygiene to ensure hygiene before entering the restaurant

4.3.2 Food hygiene in industrial kitchens 4.3.2.1.Effects of raw materials and processing tools on the quality of food hygiene and safety in industrial kitchens

To have a good product cannot be from a weak raw material, unsanitary tools Poor quality raw materials can be contaminated with microorganisms right from the stage of care, cultivation or from the storage environment, the containers are not guaranteed, the processing is not guaranteed, all affect the

Raw materials used in food processing in the kitchen include many types, but here we only mention the quality of some main ingredients, we divide them into two main groups:

Group of materials of animal origin and group of materials of plant origin

Group of ingredients of animal origin such as: Meat, fish, eggs, milk, shrimp Is a food that provides the body with many nutrients such as protein, vitamins, minerals According to food safety experts, when buying food, you should choose fresh foods with clear origin Absolutely do not buy cheap foods that have expired or are almost expired, use vegetables with strange and unusual flavors Fresh meat is when the meat is still red and soft, has elasticity, does not have a rancid smell If it is fish, shrimp, squid, the eyes of fish, shrimp and squid must be clear, the meat is not opaque or friable Do not buy and use vegetables with unusual flavors, wilted, yellow, crushed It is recommended to buy vegetables and fruits that are fresh, intact, not scratched, normal in shape, natural in color, firm, and heavy in hand Vegetables and fruits do not wilt, crush or stick to foreign substances, and have no strange taste.(2)

4.3.2.2.Situation of food hygiene in industrial kitchens

The process of importing ingredients for processing in the kitchens is mainly purchased at wholesale markets or imported through familiar suppliers

The worrying thing is that the food does not have a clear origin, is not hygienic, mainly vegetables, meat, and has no commitment to certifying food safety The import of raw materials is difficult to control, partly because the managers' awareness and responsibility have not really paid attention to food hygiene and safety, partly because of the low price of meals

Table 4.12: Types of input materials

Uniform size, clean cut roots Leaves are natural green Characteristic aroma, no strange smell Leaves are fresh, all roots are removed, no mud, no impurities, no crushed

• Japanese red chili (red horn chili)

• Spicy yellow chili (needle chili)

The fresh fruit is firm, whole, uniform, not deep, not deformed, not crushed, not wilted, not rotten Natural color Natural pungent smell, no strange smell

No strange smell Whole fruit, fresh and hard fruit, smooth and shiny skin, Ripe fruit, round evenly, no mud, no impurities, not crushed, not deformed, not deep, not rotten

4.3.2.3.The basic process of importing raw materials of the company

Step 1: Place the ingredients: raw meat, vegetables and fruits, the ingredients themselves are also potentially dangerous due to the process of growing or transporting

Step 2: Transporting materials: Buy at the market or the seller delivers the goods to the company This is a source of microorganisms that can easily infect food by mixing or infecting from the market

• Expired or has a strange color, smell, or rancidity

• Food that is defrosted or re-frozen (with ice crystals on the product)

• Food with torn, open or broken packaging

• Canned goods have the following phenomenon

• Inflate the lid of the box

• Odor, color, abnormal state There is foam or milky liquid

• Stains or water seeping into dry food

• There are signs of damage or contamination on the product

• Mold, signs of insects or rodents

• There are no prescribed labels

Step 4 : Divide and preserve goods

➢ When receiving the goods, it is necessary to follow the order of inspection:

➢ When storing, it is necessary to adhere to the principle of FIFO (first in - first out) and FEFO (first expiration - first out) Always keep the new product below or behind the old one so that the old one is always accessible and used first

• Imported food needs to be rotated to avoid near expiration or expiration

• For non-FIFO imports, the HSD should be read and the expired material should be stored on the outside or on top of the later expired material

• If detecting expired goods, it is necessary to notify the Management Board to cancel the goods

➢ Food labels All goods entering the restaurant must have full labels Return the goods if there is no prescribed label

Expiry date of the day

Figure 4.2: Label details 4.3.2.4.Store goods

• Sealed packaging, product labeling when storing

• Transfer canned food to an appropriate container (glass or plastic container)

• Raw, unprocessed foods are placed in the lower compartment Ready-to- eat or cooked foods are stored in the upper compartment

• Always store food in an airtight container or package

• Do not place food directly on the floor and close to the wall

• Discard spoiled or expired food

• Dry goods storage area must be cool, not moldy

• Keep storage cabinets and storage areas clean

• Chemicals must be stored separately from food

• Do not leave cold and frozen foods outside for more than 30 minutes before putting them into storage

• Do not arrange food to cover the entire cabinet space for cold air circulation, goods must not obscure the fan (goods occupy up to 70% of cabinet space)

• For homemade products that need to be washed, put in specialized packaging, the volume of goods to be preserved must not exceed 2kg

• Do not put hot food in the refrigerator

• Dairy products can absorb odors from other foods so it is important to store dairy products in airtight containers and away from products with strong odors

• The cold storage unit temperature must be maintained at 0-5°C at all times

• This temperature keeps microorganisms from growing and doesn't freeze food

• Always control the temperature of the equipment and notify the Management if any cold storage equipment exceeds 5°C

• Leave frequently used foods outside for easy access

• Monitor temperature daily and fill out “Cabinet Temperature Check Form”

Table 4.14: Cold Storage Cabinet Form

Temperature displayed at the cabinet

Temperature measured by thermometer 8 a.m 12 a.m 10 p.m 8 a.m 10 p.m 1 03/07/22 0°C to -5°C -4°C -5°C -5°C -4°C -5°C 2 04/07/22 0°C to -5°C -5°C -5°C -4°C -5°C -4°C 3 05/07/22 0°C to -5°C -4°C -4°C -5°C -4°C -5°C

• The temperature in the freezer must be maintained at -18 to -22°C

• Defrosted product will not be refrozen (except in the case of defrosting in the refrigerator and in the original packaging)

• Monitor temperature daily and fill out “Cabinet Temperature Check Form

Table 4.15: Freeze Storage Cabinet Form

Temperature displayed at the cabinet

• Keep dry goods storage areas clean, free of dust and food spills

• Food must be placed on shelves at least 20cm from the floor, not directly on the floor

• Chemicals that need to be stored separately from food: Store in a separate area

• Food is heavy, the heart is below Light, dry food on top

Food when defrosting complies with the following methods:

• Do not open the product packaging

• Place defrosted food on the bottom shelf, in a tray or box to prevent water from getting into other foods

• Maintain water temperature around 21°C or less The product can be immersed in cold water and changed after 20-30 minutes or left under running water

• Leave the product in the air, not near heat sources such as gas stoves, ovens, etc

• Seal the product when defrosting;

• Continuously check the product, if it is soft, stop

• Remove product packaging and transfer to microwave-approved containers such as porcelain bowls and plates

• Cover food with microwave-safe wrap

• Select the appropriate defrost mode so that the food is not cooked Do not refreeze defrosted product (except in the case of thawing in the refrigerator and unopened packaging)

4.3.2.7 Preliminary processing, processing and serving products

* NOTE: When preliminarily preparing and processing food, it is necessary to comply with the following requirements:

• Clean the processing table and the CCDC, the equipment used

• Wash your hands properly before touching food

• Keep processing areas, CCDC, equipment clean throughout food processing

• Wash your hands and wipe the table frequently during processing

• Wash cutting boards, CCDC before switching ingredients

• Leave the product at room temperature for as short as possible, no longer than 30 minutes

• Ready-to-eat foods must be processed away from raw foods to avoid cross-contamination

• Change tablecloths regularly and wash them after each use

• Wash the ingredients (including vegetables, meat, seafood, fish) according to the procedure issued by the QA department

• Do not reuse single-use items such as: nylon gloves, wipes, etc

• DO NOT PRELIMINARY COOKING : Pork, Poultry and Mushroom products

Cool down food For small product volume: cool by cover and vent to prevent spoilage If not vented properly, steam will continue to heat the product and increase the cooling time of the product This results in the product being in the temperature danger zone (6 – 60°C) for too long and increases the chance of spoilage product damage Ventilate by punching small holes in the position close to the edge of the CCDC container

With a large volume of products: Put the product into the stainless steel CCDC and put it in an ice bath Continuously stir the product to reduce cooling time Cool the product to 35°C, then divide into containers, label and store

4.3.3 Survey the process of washing food before preliminarily processing and processing

• Clean the basket clean inside and out

Process of washing instant vegetables

Rinse directly under running water or in a tub of clean water Mix chemical solution N1 Dilute the N1 solution according to the instructions on the label Soak in N1

Soak vegetables with N1 solution for 30 seconds For the cabbage, soak for about 2 minutes

Wash with water Change the water when cloudy (usually about 3 washes) to remove impurities in the meat Rinse under running water until clean

Rinse small handfuls under medium-speed running water Rinse in the water bath 2 more times

• Fresh Seafood: Wash twice with water

• Frozen Seafood: Wash it in cold water twice (ratio of ice = 1:1) to keep the quality of seafood good and preserve it longer

Rinse fish under running water to remove dirt and compounds Wash the gills thoroughly

Cut off the container and the base of the mushroom

Rinse mushrooms quickly under running water With dry mushrooms: wash the mushrooms and mushrooms with clean water before doing the next job

• The lampreys are naturally defrosted (leaving the product in the air) then washed, and the outer membrane is removed Cut the length should be 17–23cm

• The lamprey marinade before marinating for the CCDC cover is covered and put in the microwave to melt the fat (1-2 minutes) Lamprey marinated with marinade

Defrost shrimp directly under the tap, cut beard

• Defrost through the refrigerator (maintain at < 5°C, do not open the product packaging)

• Thaw through the fridge/under cold running water (maintain water temperature around 21°C or less The product can be immersed in cold water and changed after 20-30 minutes or under running water)

• Thaw through the refrigerator (maintain at < 5°C, do not open the product packaging) Remove fish scales, bones Divide the rate

Mushroom Cut off the packaging and the base of the mushroom

Instant vegetables Store in an airtight container or cover basket at 1 to 5°C

During use, store at room temperature/cool and cover the top of the basket

Mushroom Seafood Store in an airtight container or cover at 0 to -5°C

During use, store at room temperature/cool and cover the top of the drive tightly

During the preliminary processing of food that is cross-contaminated, food contaminated with toxins will cause poisoning and affect workers' health The equipment system at the company has not been fully invested, most of the equipment has been used for many years, the volume of food storage and preservation is limited, so the processing and preservation of food still encounter many problems difficult In the process of preliminary processing of raw materials, with foods that are vegetables, tubers and fruits because of the large number and human consciousness, the processor has not really paid attention to sometimes they follow the quantity without regard to the quality of the work

With raw materials being instant vegetables, the picking of the old part is not controlled, it is only picked up, or sometimes the head is cut off with a knife and then washed and processed Fruit is washed and then cut, not peeled or soaked in safe brine The process of washing raw materials has not met the hygiene needs, the staff only washes from 2-3 water with a large number of vegetables and tubers, which cannot be guaranteed to be clean and safe

Sanitize water sources

4.4.1 Effects of water sources on the quality of food hygiene and safety in industrial kitchens

Water is a raw material used in many food processing stages as well as in daily life, it can be contaminated by harmful factors such as microorganisms, chemical or physical Contaminated water affects the health of workers in particular and the community in general The company when using the clean water source of the clean water plant needs to sign a contract and have the inspection on hygiene and safety Regularly check the water source, if there are unusual symptoms, immediately notify the investigating health agency, [8]

Drinking water must be boiled or filtered using equipment, water containers must have designed lids, convenient and hygienic faucets, and must be carefully rinsed at the end of the day Annual medical check and water quality test

Figure 4.3: Ensuring food hygiene and safety from water 4.4.2 Sanitize industrial kitchen water

Water used in food processing is indispensable Water used for washing ingredients, food processing, washing tools, etc In food processing, washing ingredients and washing tools is considered a step to remove a large part of microorganisms to ensure hygiene before and after when processing, making the processing process convenient and ensuring food safety and hygiene

The water source at the company's kitchen is clean domestic water provided by the city's clean water company, with a full system of water pipes, ensuring the floor, drains Because used water still contains microorganisms, if reused to wash tools can be a source of infection to the instruments

The company needs to coordinate with the health sector to check the water quality regularly to confirm that the water is clean and hygienic Fully equipped with water filtration and treatment equipment to ensure clean water before use

4.4.3.Personal hygiene in industrial kitchens

Food processing practices, hygienic cooking habits, and proper food preservation depend on the person directly processing them, these are considered the main factors affecting food products Food can be contaminated with microorganisms from people who prepare it through clothing or from carriers of disease Therefore, food handlers need to have certain knowledge of food hygiene and safety practices

The fact is that the processor has a habit of wearing a uniform when going to work, with short fingernails, neat hair, and no infectious diseases Frequently wash hands under running water with soap before distributing meals to workers

Divide food according to tools, do not pick up food when distributing to workers

But it is still limited because the processor still wears jewelry, does not wear an apron and does not wear a mask

The company needs to issue specific regulations on personal hygiene, especially food hygiene and safety in processing Coordinate with interdisciplinary organizations to organize training courses on food hygiene and safety for all employees, especially kitchen staff, to discuss food hygiene and safety in order to raise employees' awareness of food safety and hygiene, and to well implement regulations on food safety and hygiene Food hygiene and safety do not let employees when preparing food or sharing meals without wearing aprons or masks

Evaluate employee knowledge, attitudes and practices

4.5.1 Overall evaluation of Golden Gate company's kitchen staff

The process of recruiting processing staff with high requirements and criteria requires education and skills, the majority of recruitment ages are from 20 to 40 years old with a large number of male candidates suitable for the kitchen profession, salary 3-5 million corresponds to the level of work, so the education level of employees is mainly university graduates, with expertise in processing as well as having in-depth knowledge of food hygiene and safety

4.5.1.1.Gender distribution in serving and processing

Table 4.16: Gender distribution of food service providers

Chart: Gender distribution of food service providers

➢ The percentage of men serving and preparing food accounts for the highest 71%, while men account for 29%

4.5.1.2.Assessment of age group for processing

Table 4.17: Age group distribution of waiters and processors

Chart: Age group distribution of waiters and processors

Table 4.18 Education level of waiters and processors

Primary school Junior high school

High school University Freelance labor

Chart: Education level of waiters and processors

The education level of service and processing staff with college and university degrees accounts for the most 73.33% and freelance workers 26.67%

4.5.1.4.Evaluation according to each serving and processing position

In general, from the initial analysis of human resources in the kitchen, it was found that the staff are mostly women, from 20-30 years old, but mainly at the college - university level, with high ability in processing knowledge and skills Food safety should be good attitude, good responsibility to food hygiene in

4.5.2.Knowledge of staff about food hygiene and safety

Every year, the company creates conditions for managers and kitchen staff to participate in training, knowledge training and learn about food safety to improve knowledge and understanding, after each survey training course, screening and evaluation However, due to the different educational levels of employees, the results of training and knowledge are also different, specifically evaluated as follows

4.5.2.1.Knowledge of food hygiene and safety

Table 4.20: Assessment of staff's knowledge about food hygiene and safety

Standards of knowledge Request Frequency ( n ) Ratio %

Good treatment of waste and hygiene of the processing area

4.5.2.2.Knowledge of cleaning tools, food preservation

Table 4.21: Assessment of staff's knowledge about cleaning tools, food preservation

Standards of knowledge Request Frequency ( n ) Ratio %

Food needs to be processed, safe storage

Table 4.22: Assessment of staff's knowledge of about processing hygiene

Standards of knowledge Request Frequency ( n ) Ratio %

One-way principle in processing Pass 14 93.33

Table 4.23: Assessment of staff's knowledge about food poisoning

Standards of knowledge Request Frequency ( n ) Ratio %

Signs and symptoms of poisoning

Table 4.24: Knowledge of labor protection, periodical health check, knowledge training on food hygiene and safety

Standards of knowledge Request Frequency ( n ) Ratio %

Labor protection in food processing service

Knowledge training on food hygiene and Pass 13 86.67

4.5.3.Evaluation of food hygiene and safety practices

The evaluation results show that, from knowledge to practice, processing staff still encounter many errors in terms of processing hygiene and use of labor protection, which is caused by the lack of staff knowledge and personal awareness Their employees are not high, this is also one of the basic causes leading to unsafety in industrial kitchens

Table 4.25: Practice on putting garbage in the trash can

Standards of practice Request Frequency ( n ) Ratio %

Put litter in the bin

4.5.3.2.Practice hygiene, processing and storage

Table 4.26: Practice on hygiene, processing and storage

Standards of knowledge Request Frequency ( n ) Ratio %

Use additives in the permitted list

Use gloves, chopsticks, tongs to pick up food

Keep raw and cooked foods separate

Table 4.27: Practice on knowledge training, periodical health check Standards of knowledge Request Frequency ( n ) Ratio %

Knowledge training on food hygiene and safety

Table 4.28: Practice on wearing masks, aprons, hair caps, hands

Standards of practice Request Frequency ( n ) Ratio %

Wash hands with soap Pass 15 100

From the above evaluation results, it is shown that the qualifications of the processing and serving staff at the collective kitchen have not completely met the requirements of food hygiene and safety Although they have been trained on preserve fresh food perfect due to the awareness and training process of each individual From the two main analyzes above, it shows that the education level and awareness of workers are not high, so the lack of practical ability is also one of the causes affecting the quality of food and the health of workers

4.5.4.Assessment and detection of food safety and hygiene hazards of the kitchen kitchen at the company

4.5.4.1.Assessment of potential hazards during processing

Safe food is food that is not harmful to human health In order to ensure food safety, quality and health for workers, processing staff must have the responsibility and obligation to improve and ensure food quality Managers and individuals need to identify harmful hazards in food, in order to control and prevent comprehensively in the processing and production stages

Table 4.29: Detection of potential hazards during food processing

Stage Type of hazard Potential danger

Microorganisms on the surface of raw materials, molds Aspergillus ochraceus, E.coli, Samonella , have the ability to produce toxins, insects, and weevils

Chemical hazards Residues of pesticides, heavy metal content, natural toxins, allergens

Physical danger Metal, garbage, impurities, …

Biohazards Microorganisms causing infectious diseases

Chemical hazards Residues of pesticides and antibiotics

Physical danger Insect corpses, impurities, hair, nails…

Processing Biohazards Microorganisms causing infectious diseases

Stage Type of hazard Potential danger process

Chemical hazards Food is degraded, unwanted reactions occur, using food additives in excess Physical danger Burnt food Metals, impurities, grit, hair, etc

Biohazards Microbial contamination from storage equipment or the surrounding environment

Chemical hazards Food is changed due to inappropriate storage conditions, easy to produce toxins, rancid

Physical danger Impurities, dust, hair, nylon…

4.5.4.2.Sources of hazards in food hygiene and safety at restaurants

To control and prevent hazards, processing personnel need knowledge and understanding of the sources of hazards Biological hazards from the surrounding environment and originating from the habits and consciousness of each person

Physical hazards are common and easily acquired during processing, but are not difficult to eliminate; chemical hazards are difficult to detect from raw materials and partly due to the irresponsibility of the processor

Unhygienic environment (Residual chemicals in fruits and vegetables due to the use of chemicals)

Lack of hygiene during processing, personal hygiene is not guaranteed (Jewelry from people, hair, nails, cough, etc.)

Unhygienic food storage (Leave food at humid temperature, insect penetration)

Figure 4.4: Avoid the risk of contamination without ensuring food hygiene and safety 4.5.5.Assessment of hazards from water sources

Table 4.30: Analysis results of domestic water sources at the company

STT Targets Unit Result Test method QCVN 01

2 Taste - No strange taste No strange taste

STT Targets Unit Result Test method QCVN 01

Proposing measures to reduce food safety hazards in the production process75 1 For the manager

There should be proper investment attention in terms of ground conditions, tools and equipment for the dining room and kitchen Set standards when recruiting kitchen staff in terms of education level, working seniority and ensuring adequate health conditions and training on food hygiene and safety knowledge

Figure 4.5: Proposing measures to reduce food safety hazards from managers 4.5.2.Raw material import process

When manufacturing any product, the first important factor needed is the source of input materials

When purchasing raw materials for food production and processing, it is advisable to have a contract with the supplier of the raw material, with a commitment to the quality of the supplier's raw materials When receiving raw can use testing equipment: rapid and sensory test to detect raw materials unsatisfactory food

It is necessary to record and record information on the origin, composition of food and raw materials purchased

Frozen foods, dry foods and seasonings should be imported in sufficient quantities for a day and required to be delivered on the day of food preparation, thus ensuring perishable foods such as meat, fish and bivalve molluscs, vegetables… are eligible for good preservation

Storage process has a great influence on food quality Each product has requirements on storage conditions during circulation and distribution

Food preservation is to keep the original (natural) quality of food from being damaged, contaminated, or deformed during the storage period

Figure 4.6: Preserve food to avoid contamination, ensure food safety and hygiene

➢ Some basic principles and conditions are as follows:

• Aseptic measures to prevent food contamination

• Measures to maintain the biological static state of microorganisms to prevent the growth of bacteria in food by means of controlling temperature, humidity, water activity, osmotic pressure and preservatives difference…

• Measures to destroy, kill microorganisms, kill all bacteria, molds, yeasts and spores at different temperatures such as cooking, pasteurization, canning, irradiation

• Refrigerate food: keeping the temperature no more than 5°C can slow down the growth of pathogenic bacteria in food However, there are many types of microorganisms with high nutritional requirements that often cause food degradation, and some pathogenic bacteria can still grow even at 0°C

Ensure the production process needs attention: clean ingredients should not be mixed with dirty ingredients, and different ingredients (meat, vegetables, fish) should not be mixed together Cooked food should not be mixed with raw food

Followed by the tools, equipment, and people must also be separate

Preparation for food processing is essential to ensure that during processing (heating) the minimum temperature inside the piece of food is just enough to kill microorganisms to an acceptable level, but not hot enough to kill spores and toxins It should be between 63°C – 74°C and kept at this temperature for at least 15 seconds

The instant vegetables and fruits: must be washed under running water (water suitable for drinking) and, if necessary, cleaned with a chemical solution

Only use additives, processing aids in the list of permitted use; use the

Water used in food production and processing must be clean water according to regulations (QCVN 01:2009/BYT) The cleaning, cleaning and disinfecting agents for processing tools must be chemicals that are not harmful to human health and the environment.( 9 )

CONCLUSION AND RECOMMENDATION

Conclusion

➢ The kitchen scale has been surveyed with some characteristics : The location and surroundings at the restaurant ensure food hygiene and safety standards

The kitchen structure is suitable, meeting food hygiene and safety standards

Equipment in the kitchen ensures compliance with regulations and meets food hygiene and safety standards

➢ Surveyed the implementation of food hygiene and safety procedures in the kitchen:

Evaluate the results of staff participating in training, knowledge training and learning about food safety with high achievements

Evaluate employees who practice food hygiene and safety procedures that meet VSATPP standards with high achievements

Assessing the quality of water in the kitchen to meet food hygiene and safety standards

➢ Very few food safety hazards have been detected in the cooking process in the kitchen:

Lots of expired ingredients left over

➢ Evaluation of participation in training, knowledge training and learning about food hygiene and safety:

Through training and testing exercises for all employees on food hygiene and safety, a large number of employees achieved good results with 99/100

Including: knowledge on food hygiene and safety; knowledge about food poisoning; knowledge of personal hygiene; knowledge of processing hygiene; knowledge of equipment hygiene and food preservation.

Recommendation

Due to the limitation of time and experimental conditions, the survey only stops at the level of observation, data collection and evaluation I propose to continue to investigate and analyze specific microbiological criteria, assess hazards in the kitchen and propose handling and remedial measures

1 Bui Ngoc Lan (2005), "Study on the reality of food hygiene and safety of street food in urban wards of Quy Nhon city", Proceedings of the 4th scientific conference on food safety, 2007 House Medical Publishing, page 14-22

2 Pham Thi Huong (2006), Survey on food hygiene and safety at some street food businesses in Gia Lam district Graduation internship report from Hanoi

3 Nguyen Hai Nam (2010), Research on the current status of knowledge, attitudes and practices about food safety and hygiene of consumers in 10 provinces, Master's

Thesis of Medicine, Military Medical Academy, page 44-48

4 Dr Nguyen Trong Binh (2009), “Food hygiene and safety needs immediate attention” October, page 1

5 The topic of KAP program and the issue of HACCP to ensure clean food in Ho Chi Minh City 2011

6 Ministry of Health (2006), Decision No 12/2006/QD-BYT dated March 9, 2006 of the Minister of Health on promulgating “Regulations on decentralization of management tasks and participation in state management of health food safety in the health sector"

7 Nguyen Hung Long et al (2007), "Characteristics of environmental hygiene and food safety in some food production and processing establishments in 2007", 73rd Proceedings of the Scientific Conference on Food Safety 5th edition, 2009, Hanoi Publishing House, page 35-44 8 Ha Huy Khoi (1997), "Nutritional epidemiological methods", Medical

9 Le Tay Son 2009, “Food hygiene and safety – no one's problem” November,

10 Kim Lien – Tam Hue (2009), Food Hygiene and Safety Management Right from the farm to the table” February, page 2

11 Le Van Giang (2006), "Assessment of the implementation of food hygiene and safety in collective kitchens in Gia Lam district after applying communication interventions ", Proceedings of the scientific conference on Safety Food 4th

April 2007, Medical Publishing House , page 91-97

12 Research on food hygiene and safety situation at street restaurants in Ba Ria town, Ba Ria - Vung Tau province in 2010

13 Ngo Xuan Dung (2009), Lecture on food hygiene and safety

14 Ha Thi Anh Dao (1999) "Things to know about food hygiene and safety"

15 Tran Dinh Binh, Dinh Van Nam, Nguyen Ba Tri (2006), "Study on knowledge, attitudes and practices of housewives about food safety in some wards of Hue City", Journal of Food and Drug Administration Issue No

16 WHO (1992), Evaluation of programs to ensure food safety, In: food safety assessment (Finbaby JW Robinson SF and Armstrong), WHO, Washington, 484, page 232-242

1 https://mealpass.vn/thuong-hieu-moi/he-thong-nha-hang-golden-gate-chinh- thuc-gia-nhap-sodexo-meal-pass

2 https://luatvietnam.vn/y-te/quy-chuan-viet-nam-qcvn-01-1-2018-byt-bo-y-te- 170044-d3.html