This report provides a detailed analysis of food safety practices at Safwaan's Curry Paradise, a restaurant focusing on customer satisfaction and online takeaway services. The report examines various aspects of food safety, including prerequisite programs, allergen control, management of purchased materials, equipment standards, pest control, and cleaning procedures. It emphasizes the importance of HACCP (Hazard Analysis and Critical Control Points) plans, risk assessment, and the implementation of appropriate systems to prevent foodborne illnesses. The discussion covers the scope of the restaurant, its commitment to hygiene, and its adherence to food safety standards. The report also addresses the significance of allergen control, the role of the purchasing department in material management, equipment maintenance, pest control measures, and the establishment of cleaning protocols. Furthermore, the report includes the description of the manufacturing process, and concludes with recommendations for improved food safety management, referencing relevant literature to support its findings.
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