Food Premises Application Assessment: Sandwich Shop Business Plan

This report provides a detailed assessment of a food premises application, focusing on a sandwich shop's business plan and its compliance with food safety regulations. The assessment covers various aspects, including the application process, the required plans (floor, elevation, electrical, etc.), and the suitability of the proposed premises in relation to legislative requirements and principles. It examines the Food Act 2006 and relevant standards, emphasizing temperature control, hand washing, and contamination prevention. The report also addresses the approval process, including the reasons for approval or refusal, and concludes with a discussion on the letter of approval/refusal. The analysis highlights the importance of adhering to food safety standards and effective business planning for the success of the food premises.

food premises application
assessment

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Assess the application and plan of food premises.......................................................................1
Suitability of proposed premises in relation to legislative requirement and principles..............3
Approval of application with proper reason................................................................................4
Letter for the approval/refusal of proposal..................................................................................4
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
In hospitality industry and restaurant, management have to ensure about all food quality
and standard properly so that chances of food contamination get decline. The design of food
premises is an essential element through which an organisation become able to maintain proper
food safety measure (Abdul-Mutalib and et. al., 2012). Thus, for this context, government
formulate many legislation which are helpful for maintain proper food premises application. This
assessment is based on designing a proper food safety measure which state that adequate design
of food premises decline chances of harm to foods. There are various acts are going to be
includes for this context which are food act, 2006 etc. Thus, all of them are helpful in
applicability of this relation in business management or maintain healthy environment at kitchen
division as well. This assessment is based on a sandwich shop who lead to require a perfect plan
through which all health and safety requirement get fulfil. Thus, their working is related with
letter of compliances by meeting with all legislative and principles.
MAIN BODY
Assess the application and plan of food premises
Application for proper food premises is as follow to maintain proper standard for food
safety which is essential to keep the food germ free. Along with application, a perfect plan is also
required to implement the project once get approval. Thus, adequate decision have to be carried
down on the basis of application form of food premises design (Al-Kandari and Jukes. 2011).
An appropriate process have to get follow to analyse the process which is used in food
application and its design. This procedure is helpful in better understanding about food premises
so that all things get done properly. Below is a procedure which is usually follow to prepare a
plan which is associated with food premises:
Firstly, the applicant have to take license under Food Act, 2006 which have to get comply
with sections 53 and 85. once this process get done then further things will going to get start
which are as follow:
 Name of an applicant which can termed as an example: XYZ
 Permanent Address of an applicant: 23/3, Patiala House, Sydney
 Address of premises: Yorkshire HUB, Melbourne
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 Business is prepare food for off site catering in which good and high quality products are
deliver to customer with proper hygiene. Sandwich shop will going to get open in which
various variety of options get identify.
 Under the food act, 2006, all requirement and criteria have to get fulfil so that delivery of
high quality products will take place. Along with this, all standard also get fulfil which is
beneficial in ensuring the standards properly. Sandwich have to get prepare properly by
avoiding chances of using unnecessary material and manufacture them properly at
adequate temperature level.
 Plan have to provide to local government so in case of any modification they prefer their
opinion and all changes have to take place according to such consent. Sandwich bar plan
have to present in front of local government so that in case if they are going top construct
some illegal activity then government have a right to refuse their proposal.
 For all this purpose, in last applicant have to provide proper details about license in which
such sought get work under. Thus, for regulating the business Food regulation act, 2006
is essential to get the things done properly.
All these details have to get included in application form which have to get registered under
Food safety act, 2006 and it is essential to comply with all requirement properly. Along with this
process, another major concern is related with food premises is its plan. Every project require a
planning process on its initial level which is appropriate for their growth and development
(Carpentier and Cerf, 2011). Following are several activities which have to get evaluated
properly and have some value as well for the project and applicant have to determine them so
that chances of contamination get reduce.
1. Floor plan: This plan is helpful in determine the plan which is related with work flow.
Thus, this concept is essential to divide the whole work flow into various sections which
enable in performing the task properly and manufacture high quality food products.
2. Elevation plan: It is related with off floor plan which stated that management have to
identify and confirms height and finishes of project (Cerf and Donnat, 2011).
3. Reflected Ceiling plan: It is essential to determine the ceiling plan in which proper
information about ventilation, lightning and type of ceiling have to identify. Thus, this
process is helpful in high working profile by making proper ceiling plan.
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4. Electrical plan: This plan is related with electrical appliances in which applicant have to
provide proper estimation and format in which lighting and earthing at premises will take
place. Thus, an entity become able to provide proper information about all plan to ensure
that all compliances related with effective workplace is determine.
5. Drainage Points and Hydraulics: A plan which is related with drainage system also have
to get frame in which proper gas ventilation have to take place. Along with this, hot and
cold water have to take properly drainage according to frame. This is helpful in clearing
out restricted water.
6. Perspectives: Confirm about everything that each sort of information is going right and
every plan activity is getting done in an adequate manner. This is a last stage which
confirms about what every thing will going to look like.
Every project require a plan which is helpful in executing the project in an effective manner. At
KG sandwiches, they are already dealing in good quality products and thus, the reason behind
this perspective is to divide the whole work flow properly. This is helpful in making quality
products by not to compromising with them.
Suitability of proposed premises in relation to legislative requirement and principles
There are various legislations are required which are related with premises of food safety
and health. Thus, a proper look upon them is essential through which project get done in an
adequate manner. Several number of laws which are related with project are Food act, 2006,
along with the standard code which includes 3.2.3 which enable in providing detail description
about food premises. Hence, food safety compliances are helpful in doing and performing all sort
of things in an adequate manner.
It is a duty of owner to facilitate proper working management by accompanying with all
legislation properly. KG sandwiches have to burn and set the temperature of their oven properly
so that chances of food contamination get reduce. Along with this, strict orders have to provided
to each and every individual that they have to wash their hands before baking any sandwich for
their customers. Although, all standard have to met properly with requirement criteria in which
chances of food risk get reduce.
All these legislation, are helpful in making better aware about project and maintain
proper food safety premises. Although this is helpful in conducting all operations properly.
Along with all these standard and regulation, there are various number of principles are also
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identify which are related with food premises. Food premises principles have to comply their
working with all requirement standard so that chances of failure get under. Thus, applicant have
to prepare and present their applicant in front of management properly. Following are several
number of points which are related with food premises principles:
Temperature Control It is essential duty to identify proper temprature of control which is
associated with food manufacturing. Thus, on the basis of that proper
standard have to maintain so that chances of risk get decline. It is one of
an essential factor in relation to maintain and remove chances of
contamination which is associated with production.
Hand washing Another major principle which is related with food premises design is
hand washing. Applicant have to draw and provide proper reflection on
hand washing because it is an essential factor. The chances of more
number of germs are high due to many of the times it get analyse that
people do not wash their hands.
Contamination Contamination is another major risk which is related with food. Many
times food get poisoned due to unnecessary mixture of more than two
molecule. Thus, this will created a situation of reaction. Thus, for
controlling this reaction proper gases have to use in manufacturing of
product.
Location of establishment It is necessary to choose such location which have good establishment
and do not harm the public interest. Location establishment is a major
task which have to get done in an adequate manner.
Location of equipment Putting all equipments at respected location which support in identify
them properly without wasting time. This also enable in reduce the
chnaces of uncertainity of business and avoid unusual harm practices.
Design and layout At the time of preparing a plan proper design and layout formation is
another necessary thing. Thus, design and layout have to take in
account properly through which work get done in an effective and
adequate manner.
Internal structures and
fittings
All fittings which are related with project have to maintain proper
working so that proper structure of project get determine. This is
helpful in making and conducting all operations on time and in an
adequate manner as well.
Equipment and containers All equipments and container have to get updated becasue it is helpful
in making and acess all project outcome properly.
Water supply Water supply have to get done in an adequate manner which is essential
to make the project successful. Water supply is a important task which
have to get done in a systematic way and action plan have to reflect this
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thing properly.
Approval of application with proper reason
Approval for the project is a essential task which have to get done properly. Applicant
have to comply with all rules and regulations properly and make the project effective in nature.
Thus, by completing with all requirement on time make the project feasible in nature. This fact
get done properly by completing with all things which are listed above (Dzwolak, 2014).
A perfect project is one in which all these remedies are identify. Hence, each and every
requirement have to consider under the project. Applicant have to apply all regulations and
legislations on time as well. Through this, they become more capable in dealing with variety of
possible outcomes (Erbasi and Arat, 2012).
Food act, 2006 and all related standard of Australia have to compliance properly which
increase chances of effectiveness towards a business and its consideration. This thing is helpful
in business and make the project feasible in nature.
Sandwich bar plan provide proper details about all ingredients and type of sandwiches
which are going to serve to their customers. Once they get manufacture, company have to send
them in laboratories for testing. Hence, whole approval for application is based on plan which
get presented by owner to an individual.
Letter for the approval/refusal of proposal
Letter of refusal and approval is completely based on project outcomes. Thus, it is must
to identify and analyse the proposal perfectly. All laws and regulations have to comply properly
in according manner. Letter of approval get done only on the basis of plan and design of project.
Thus, in case of any sort of deviation get identify then such project get refused as well. So
applicant have to fulfil all of them properly and fulfil this thing on frequent manner. This fact is
helpful in making proper project design on the basis of templates (Gilpin and et. al ., 2013).
Along with this, information which is related with food safety principles have to consider
properly.
Approval is based on all the information of project and thus as result they are the major
reason behind success of a project. Also, for reducing the contamination proper framework have
to get follow (Martinon and et. al ., 2012).. This is essential thing which is related with the
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project acceptance and its refusal. All terms and conditions have to fulfil according to a manner
otherwise they are going to harm its requirement.
Refusal for sandwich bar plan is depend on lack on information which is provided by
management. Thus, all essential details have to get include in that so that chances of refusal get
reduced.
CONCLUSION
From the above report it can be concluded that maintaining good food premises is very
necessary. It is management's responsibility to take care of food quality and standards in
organisation. This report deals with various safety measures that are taken by management to
maintain good quality of food and these safety measures are giving good results also. Various
plans are also prepared by them maintain good standards workplace. A good food premises
design will them to gather more and more customers. A proper process has been designed in this
report to get the food licence which is very much required for opening a food premises. Along
with this, thus report also deals with then suitability issues which is gathered because of laws and
principles available in the country. These laws are made to ensure that good quality is being
maintained in food stations and safety and health of customers should be considered at first
place. All the information about plans should be properly collected and after receiving approval
of application , food premises should be designed and important rules should be followed. So,
food premises application is considered as a very important document and should be dealt very
seriously.
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REFERENCES
Books and Journals
Abdul-Mutalib, N. A. and et. al., 2012. Knowledge, attitude and practices regarding food
hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control. 27(2). pp.289-
293.
Al-Kandari, D. and Jukes, D. J., 2011. Incorporating HACCP into national food control systems-
Analyzing progress in the United Arab Emirates. Food Control. 22(6). pp.851-861.
Carpentier, B. and Cerf, O., 2011. Persistence of Listeria monocytogenes in food industry
equipment and premises. International journal of food microbiology. 145(1). pp.1-8.
Cerf, O., Donnat, E. and Farm HACCP Working Group, 2011. Application of hazard analysis–
Critical control point (HACCP) principles to primary production: What is feasible and
desirable?. Food Control. 22(12). pp.1839-1843.
Dzwolak, W., 2014. HACCP in small food businesses–The Polish experience. Food Control.
36(1). pp.132-137.
Erbasi, A. and Arat, T., 2012. The effect of financial and non-financial incentives on job
satisfaction: An examination of food chain premises in Turkey. International Business
Research. 5(10). p.136.
Gilpin, B. J. and et. al ., 2013. Application of molecular epidemiology to understanding
campylobacteriosis in the Canterbury region of New Zealand. Epidemiology &
Infection. 141(6). pp.1253-1266.
Jianu, C. and Chiş, C., 2012. Study on the hygiene knowledge of food handlers working in small
and medium-sized companies in western Romania. Food Control. 26(1). pp.151-156.
Martinon, A. and et. al ., 2012..Swab sample preparation and viable real-time PCR
methodologies for the recovery of Escherichia coli, Staphylococcus aureus or Listeria
monocytogenes from artificially contaminated food processing surfaces. Food Control.
24(1). pp.86-94.
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