FOOD HYGIENE AND SAFETY IN THE RESTAURANT
The restaurant uses a wide variety of materials and foods, such as vegetables, meat, fish, seafood …. in the menu. However, these above foods are easy to place restaurant at risk if they are not controlled hygiene and food safety. Let’s take a closer look at food safety issues in the restaurant with QDC design & build.
1 . WHAT IS FOOD SAFETY HYGIENE??
According to Wikipedia definition, food hygiene and safety is a scientific subject used to describe the proper handling, processing, storage of food to prevent diseases.
2 . GENERAL SITUATION ON FOOD SAFETY AND HYGIENE
As a country just out of poverty, with the culture of street vendors, food safety and hygiene in Vietnam is in danger. Trading food goods close to the sidewalk, crossing traffic, smoke and fumes makes the food easily rancid, causing harm to the health.
The status of fresh foods, pork, beef, slaughtered poultry has not been controlled. Non-quarantined fruits and vegetables are smuggled in many different ways, which makes the situation of food hygiene and safety on the pavements more and more tended to go down.
3 . FOOD HYGIENE AND SAFETY IN THE RESTAURANT
When trading in restaurants, the investors need to pay attention to control of food hygiene and safety.
- Reduce the risk from suppliers: Fresh vegetables, fruits or fish when brought to the restaurant must be fresh with clear source. Whether that food is from the plateau or the countryside plain, If any harm to the health of the consumer is detected, immediate removal should be sought, and investigations must be carried out.
- Properly designed kitchen: kitchen is the core, which is a decisive factor in the success of restaurant – the restaurant owners must focus on the design of kitchen in accordance with food hygiene and safety standards. Areas in kitchen system must be scientifically calculated to avoid overlapping between the zones.
- License registration: the last work is to register the license with relevant departments. Regular inspection and test to minimize the potential risks to the issues involved to food hygiene and safety in restaurant.