1. XÁC ĐỊNH CÁC NGUY CƠ 2 ĐÁNH GIÁ CÁC NGUY CƠ
6.6.4Đặc điểm ANAT khu vực Ẩm thự c Food and Beverage areas:
ANAT khu vực ẩm thực chú trọng vào chất lượng thực phẩm và đồ uống, an tồn đối với các vật dụng, trang thiết bị, cơng cụ, phương tiện làm việc và quy trình phục vụ tại tất cả các khâu.(Ordering, Purchasing, Delivery Invoices, Receiving,Storing, Kickbacks, The Service of Alcohol, … )
Hygeine & Food Preperation Areas:
- Hand washing sinks; Soap dispensers - Hand drying facilities
- Floor drains free of grease
- Separate storage areas cooked/uncooked products - Drinking water filtered and purified
- Staff trained in safe food handling and preparation - Have haccp, foodsafe or similar accreditation
Quy định
- Oneway doors, Stable ladders, secure shelving, safety shoes, well-fitting work garments ...
- Chefs' hats (to prevent hair and whatever hair contains to fall into the food). - Conduct an inspection of a food service facility and prepare a report.
- Sanitary Facilities & Equipment
- Supervision procedures to assure that employees follow sanitation rules and practices - Employee Food Safety Training
- Plan an effective employee sanitation training program
- Implement operational and accountability systems that comply with laws & regulations
Duty to Provide Adequate Security
Fulfillment of their legal duty of care to their restaurant customers and employees - The stopping point for several bars that close at 2:00am
Trường ĐH Tơn Đức Thắng -| P. TCCN&DN 51 - Keeping Food Safe in Storage
- Send food and beverage handlers for regular medical checkup
Culinary staff who cut themselves accidentally at work, as often happens while slicing food products, have to immediately stop handling food, and report to their Executive Chef and to the person in charge of First Aid in their company (Security or Human Resources Department) for preliminary treatment and handling. Healing and precautionary measures are taken before they are allowed back at their job.