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Standard Food Safety Practices From Receiving to Cleaning in the Restaurant
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Author(s): Suzita Ramli (Sultan Idris Education University, Malaysia) and Jun Xian Wong (Sultan Idris Education University, Malaysia)
Copyright: 2022
Pages: 28
Source title:
Food Safety Practices in the Restaurant Industry
Source Author(s)/Editor(s): Siti Nurhayati Khairatun (Universiti Putra Malaysia, Malaysia), Ainul Zakiah Abu Bakar (Universiti Putra Malaysia, Malaysia), Noor Azira Abdul Mutalib (Universiti Putra Malaysia, Malaysia) and Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia)
DOI: 10.4018/978-1-7998-7415-7.ch006
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Abstract
Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safety protocols to all individuals involved in food storage, preparation, and serving. The scope was structured into (1) identification of hazardous ingredients, (2) purchasing and receiving raw materials, (3) transporting and storage, (4) cooking and reheating, (5) food serving and displaying, (6) leftover storage, and (7) cleaning and sanitation.
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