Food Safety and Sanitation in Restaurants and Hawker Stalls

Running Head: FOOD SAFETY AND SANITATION
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Food Safety and Sanitation
10/24/2018

FOOD SAFETY AND SANITATION
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The essay brings about the discussion on topic of the assignment food safety and sanitation
and the related aspects. Food safety and sanitation is one of the most common issue observed
in the food industry. As the delivery of the food services quickly and profitably, is considered
important, thus maintaining safety and hygiene is equally important for the industry as well
as their customers. Here, there will be description about the aspects of the food safety,
hygiene and the other concepts in context to the restaurant and the hawker stall, named as
‘Washoku’ and ‘Uncle Soon Fried Rice’.
Food safety and sanitation play a major role in shaping the growth and career of the firms
operating in the food industry in any country. In the open-kitchen restaurant ‘Washoku’, a
japan-based restaurant, it has been stated that food safety issues, and accidents has been
reported which led to the strengthening of methodologies to prove food safety in the
companies (Prabhusaran et al., 2018). Food safety operations in the food processing, handling
and distribution includes a number of aspects, which leads to the efficiency of the food
processing and services to the customers. The operations in restaurant Washoku, in the food
industry include various activities, preparation of food, cleaning, purchasing raw materials,
disinfection, accounting, and reporting (Ababio and Lovatt, 2015).
The restaurant or food providers must practice food safety programs & personal hygiene as
an important factor in their system. Maintaining personal hygiene is essential to ensure food
safety, to the people or customers. For an instance, hand washing for preparing food is one of
the most important parts of the personal hygiene. Personal hygiene is the responsibility of the
management of the restaurants. Thus, managers must focus on formulating policies,
providing training to the food handlers on personal hygiene, modelling correct behaviour
everytime, supervising food safety practices, and making changes in the personal hygiene
policies according to the food industry (Al-Shabib et al., 2016).
The food providers must ensure about the food contamination, which may occur due to the
use of personal item while preparing food. These personal items refer to jewels, watches,
radios and telephones are the sources affecting personal hygiene. The restaurants or the food
authorities must check and evaluate of the personnel’s health and hygiene as it will affect
their food handling practices, which influences their service delivery effectiveness.
Therefore, personal hygiene is integral to prevent food contamination and the occurrence of
other illness and assure people food safety (Cortese et al., 2016).

FOOD SAFETY AND SANITATION
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In restaurants, managers are responsible to assess and monitor the food handling practices,
which contributes to the food-borne illness in people. Food handlers are the individuals or
persons who work in the food business and who handles either food or the surface, which is
likely to be in the contact with food; such as cutlery, plates and bowls. Washoku staff and
food prepares focused on a number of things such as washing hands before and during food
preparation, using separate utensils & cutting board while preparing, separating raw and
cooked food in the restaurant (Marriott, Schilling, and Gravani, 2018).
Food handling practices or providing safe and healthy food environment, in an open kitchen
it is stated that design and the layout are important aspects. The food prepares in open kitchen
mainly consider maintaining appropriate temperature, and sanitation has the major control on
their customers. Also, one of the most appealing factor of the open kitchen is that the chefs or
cooks entertain their patrons, while preparing meals. They use safe and clean utensils, gloves,
and the other necessary items to cook and deliver fresh foods.
Washoku checks that the meat is prepared thoroughly; reheating cooking food, thawing
frozen food in the refrigerator, and covering food after it is fully prepared. Therefore, the
above practices adopted by the restaurant Washoku, assure that their food handling staff
trained well enough for the hygiene and are aware of the rules and regulations of the
Washoku (Lee, Hwang and Mustapha, 2014).
Washoku, ensures maintenance of Cleaning & Dysinfection systems, it means that they
ensures their processing equipment’s and the food rooms cleaned regularly. The staffs in the
Japanese restaurants like Washoku wear cap, apron, mask, and single-use gloves while
handling ready to eat food, use of tongs, deli sheets, and clean & sanitized utensils. They
follow proper waste management programs or strategies, in their workstation that helps in
maintenance of the cleanliness facility to their workers, leading to the improved food services
(Marriott, Schilling and Gravani, 2018).
The equipment used by the food preparers in the restaurant Oven & Ranges, Fryers,
microwave Owens, reach-in coolers, and freezers, roaster ovens are used to hold the food
warm and the Food Prep tables. The restaurant organises their food display conditions in an
effective manner, through different cabinets, and monitor screens, and focuses on identifying
pests, improves their food quality by storing the food away from the walls. Seafood and the
raw and cooked meat identified as the potentially hazardous food on the menu of the
restaurant (Henderson, 2017).