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

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM

Study Mode : Full-time

Faculty : Advanced Education Program Office

Type : On – The – Job Tranning ( OJT ) Supervisor(s) : Dr Luong Hung Tien

Thai Nguyen, 2022

Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology

Food is a daily source of nutrition for the body, helps the body stay healthy, and fights the risks of diseases that are present everywhere in the environment; help people to function and work Thus, if the food source is not hygienic, human health will be threatened Therefore, practicing food hygiene and safety (food hygiene and safety) is aimed at protecting your own health and the health of the community, moreover it also protects the safety of your business

Keywords:

Number of pages: Dat of submission

ACKNOWLEDGEMENT

I would like to express my sincere thanks to the teachers of the Advanced Program at Thai Nguyen University of Agriculture and Forestry for equipping me with knowledge during my study In particular, I would like to express my sincerest gratitude to Mr Luong Hung Tien enthusiastically guided me throughout the internship process and completed the graduation internship report I would also like to thank the Board of Directors of Golden Gate Trading Service Joint Stock Company (Golden Gate) for allowing and creating favorable conditions for me to practice at the company During the internship as well as in the process of making the internship report, it is inevitable that mistakes will be overlooked by the teachers At the same time, due to the limited theoretical level as well as practical experience, the report cannot avoid shortcomings, I look forward to receiving the comments of the teachers so that I can learn more experiences Thank you sincerely !

LIST OF TERMS AND ABBREVIATIONS

Words, Acronyms Full meaning, abbreviated terms

VSATTP Hygiene and food safety

FAO Food Agriculture Organization

QCVN National Technical Regulation of Vietnam

HACCP Hazard Analysis and Critical Control Points NTU Nephelometric Turbidity Unit

MPN/100ml Most Probable Number per 100 milliliters

B1 Surface Disinfectant Solution

N1 Detergent for Vegetables and Fruits N4 Equipment Disinfection Solution

FIFO First-in First-out FEFO First-expired First-out

CHAPTER II LITERATURE REVIEW 6

2.1 Food and food safety 6

2.2 Current status of industrial kitchens at home and abroad 9

2.2.1 Food safety in the world 9

2.2.2 Food hygiene and safety in Vietnam today 10

2.3 Hazard control system HACCP 11

2.3.1 Theoretical basis 11

2.3.2 Assessment of food hygiene and safety according to HACCP 13

2.4 Kitchen and food safety hazards 15

2.5 Reasons for not ensuring food hygiene and safety 21

2.5.1 Indirect causes 21

2.5.2 Direct cause 22

CHAPTER III METHODS 24

3.1 Subject, location, time of research 24

3.2 Research Content 24

3.3 Research Methods 24

3.3.1 Assess employee knowledge of food safety and hygiene 25

3.3.2 Evaluate employee food safety practices 25

CHAPTER IV RESULTS 27

4.1 Survey the scale of industrial kitchen of Gogi House Restaurant 27

4.1.1 Introduction of the company 27

4.1.2 About the size of the kitchen at the company 30

4.1.3 Location and surroundings at the restaurant 32

4.1.4 Kitchen layout 33

4.1.5 Kitchen texture 35

4.1.6 Participants 37

4.1.7 Some of the equipment used in the kitchen 38

4.2 Survey of chemical solutions in the kitchen 42

4.3 Investigate and evaluate the implementation of regulations on

food hygiene and safety at the company 47

4.3.1 Environmental hygiene in the kitchen 47

4.3.2 Food hygiene in industrial kitchens 49

4.3.3 Survey the process of washing food before preliminarily

4.4 Sanitize water sources 62

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

in industrial kitchens 62

4.4.2 Sanitize industrial kitchen water 63

4.4.3.Personal hygiene in industrial kitchens 64

4.5 Evaluate employee knowledge, attitudes and practices 65

4.5.1 Overall evaluation of Golden Gate company's kitchen staff 65

4.5.2 Knowledge of staff about food hygiene and safety 68

4.5.3.Evaluation of food hygiene and safety practices 70

4.5.4 Assessment and detection of food safety and hygiene hazards

of the kitchen kitchen at the company 72

4.5.5 Assessment of hazards from water sources 74

4.5 Proposing measures to reduce food safety hazards in the production process75 4.5.1 For the manager 75

4.5.2 Raw material import process 75

LIST OF FIGURES

Figure 1.1: Bacterial invasion of the stomach 4

Figure 2.1: Ensuring food hygiene and safety from hand washing 7

Figure 2.2: food poisoning origin 9

Figure 2.3: Hazard Analysis and Critical Control Points Certified 12

Figure 2.4: Types of bacteria 16

Figure 4.1: Brands of Golden Gate 27

Figure 4.2: Label details 54

Figure 4.3: Ensuring food hygiene and safety from water 63

Figure 4.4: Avoid the risk of contamination without ensuring food hygiene and safety 74

Figure 4.5: Proposing measures to reduce food safety hazards from managers 75

Figure 4.6: Preserve food to avoid contamination, ensure food safety and hygiene 76

LIST OF TABLES

Table 2.1: Temperature kills bacteria in food 17

Table 2.2: Example for parasitses 18

Table 4.1: Some brand restaurants 28

Table 4.2: Result of environmental status 32

Table 4.3: Result of the current situation of the layout of the kitchen design in the dining room 33

Table 4.4: Result of actual situation of the structure of the kitchen at the restaurant 35

Table 4.5: Introduction of equipment in the kitchen 38

Table 4.6: Equipment Disinfection Solution ( N-4 ) 42

Table 4.7: Antibacterial Hand Soap (H-1 43

Table 4.8: Surface Disinfectant Solution (B-1) 44

Table 4.9: Food Grade Alcohol Sanitizer (S-4) 45

Table 4.10: Fruit and Vegetable Washing Solution ( N-1 ) 46

Table 4.11: Environmental characteristics of the kitchen 48

Table 4.12: Types of input materials 51

Table 4.13: Label details 53

Table 4.14: Cold Storage Cabinet Form 55

Table 4.15: Freeze Storage Cabinet Form 56

Table 4.16: Gender distribution of food service providers 65

Table 4.17: Age group distribution of waiters and processors 66

Table 4.18 Education level of waiters and processors 66

Table 4.19: Working position 67

Table 4.20: Assessment of staff's knowledge about food hygiene and safety 66

Table 4.21: Assessment of staff's knowledge about cleaning tools food preservation 68

Table 4.22: Assessment of staff's knowledge of about processing hygiene 69

Table 4.23: Assessment of staff's knowledge about food poisoning 69

Table 4.24: Knowledge of labor protection, periodical health check,

knowledge training on food hygiene and safety 69

Table 4.25: Practice on putting garbage in the trash can 70

Table 4.26: Practice on hygiene, processing and storage 70

Table 4.27: Practice on knowledge training, periodical health check 71

Table 4.28: Practice on wearing masks, aprons, hair caps, hands 71

Table 4.29: Detection of potential hazards during food processing 72

Table 4.30: Analysis results of domestic water sources at the company 74

CHAPTER I INTRODUCTION 1 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)

Assess and detect real safety and hygiene hazards in the company's kitchen Proposing measures to reduce food safety hazards in the production process

CHAPTER II

LITERATURE REVIEW

2.1.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)

➢ Poisoning agents and consequences:

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:

 Due to bacteria  Due to virus

 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 rich foods

protein- Poisoning due to allergies to metabolic intermediates from food: Histamine, Serotonin

 Poisoning due to rancid grease

 Poisoning because the food itself contains poison  Animals and plants contaminated with chemicals  Due to heavy metal contamination,

 Due to food additives

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

 Unhygienic food storage

 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

Figure 2.2: food poisoning origin

2.2.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 )

2.3 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,

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:

➢ Benefits to consumers

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

➢ Business benefits

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

2.4.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

2.4.1.Biohazards

Biological hazards include: bacteria, viruses and parasites

A Pathways of biological contamination of food

Biological agent

Food Sick animals

Killing

Not cooked well

Environment

Polluted: Soil Water

Air

Food processing

Cleaning person

Food preservation

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 )

E.Coli Salmonella Vibrio Clostridium

Figure 2.4: Types of bacteria

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 )

Table 2.2: Example for parasitses

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

2.4.2.Chemical hazards

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

• 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)

2.4.3.Physical danger

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

2.5 Reasons for not ensuring food hygiene and safety

2.5.1.Indirect causes

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

➢ Environmental pollution:

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

2.5.2.2.Due to improper processing

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

2.5.2.3.Due to food preservation

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

CHAPTER III

METHODS

3.1 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

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

Proposing measures to reduce food safety hazards in the production process

3.3 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

There are 15 evaluation criteria: Reaching 10/15 standards is having correct

• Standard 1: Keep tools clean

• Standard 2: Periodic medical examination

• 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 6: Wear a hair cap

• Standard 7: Wear a mask

• 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 14: Wearing an apron

• Standard 15: Hands without jewelry • Standard 16: Nails are cut short

CHAPTER IV

RESULTS

4.1 Survey the scale of industrial kitchen of Gogi House Restaurant

4.1.1 Introduction of the company

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

Table 4.1: Some brand restaurants

HOTPOT

• 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

Pot Buffet

BBQ

• 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

JAPANESE

• 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

OTHERS

• 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

• Delicious street 37

4.1.2 About the size of the kitchen at the company

4.1.2.1.General rules of the kitchen

Regulations for 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

4.1.2.2.Regulations for employees

Basic duties of service staff

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

• Always ready to serve

• Customers will look at you and judge your behavior • Always welcome guests (inside and outside)

• Always smiling and happy

• 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 • Attentive customer care

• 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

• Confident, dynamic and hospitable

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

hygiene and safety

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

There is no separation between the areas of material storage, preliminary processing,