This report delves into the realm of food and beverage management, emphasizing the significance of professional skills and adherence to legal and regulatory standards. It explores crucial aspects such as innovativeness, critical thinking, and multitasking within the food service industry. The report highlights the importance of food safety, hygiene, and the role of government food safety authorities in setting standards. It covers essential elements like equipment cleaning, sterile environments, authorization, and the implementation of HACCP (Hazard Analysis and Critical Control Points) systems. The conclusion emphasizes the need for food service businesses to integrate these practices to enhance brand value and sustainability. References include sources on hygiene control, restaurant behavior, and public health policy related to food safety.
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