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I will pay for the following article System Implementation At Red and Hot Chinese Restaurant. The work is to be 4 pages with three to five sources, with in-text citations and a reference page.
I will pay for the following article System Implementation At Red and Hot Chinese Restaurant. The work is to be 4 pages with three to five sources, with in-text citations and a reference page. HACCP is in line with the ISO 9000 standards in terms of ensuring safe restaurant kitchen operations. It is based on the seven principles recommended by the US National Advisory Committee on Microbiological Criteria for Foods (NACMCF). It is defined as a system of controls and documentation designed to minimize the potential for food-borne illness due to pathogens or the physical or chemical combination. (Baraban and Durocher, p. 134) It addresses all biological, chemical and physical hazards and how to identify and control/prevent them.
Food safety has become an important public policy issue because of concerns about food-borne illnesses and how consumers have increasingly sought ways to lead healthful lifestyles. (Engle and Quagrainie 2006, p. 151) As a result, authorities are increasingly requiring for food establishments and food handlers to have control on sanitation procedures. Some countries are even formulating laws that are related to food safety and the HACCP system.
The entire HACCP processes look and appear very technical and complicated, but the truth is that it is an extremely systematic way of ensuring that food is produced in a kitchen is safe. Based on initial research, the HACCP system is a recognized as a worldwide standard in food safety, adopted by various food and hospitality establishments such as hotels, restaurant, ships, and so forth.
While there is no formal HACCP system in place at Red and Hot Chinese Restaurant, this does not mean that there is no food safety strategy in place. I found this out, among other important facts about the restaurant, after I conducted a series of interviews with the Kitchen manager, several cooks, stewards and food servers. I have asked a set of questions which determined the staff’s knowledge and actual experience with the HACCP model and how it works. .
