Cookery Certificate Food Safety Standards

Question: Discuss about theCookery Certificate for Food Safety Standards. Answer: Introduction: Auditing food safety is critical in the context of maintenance of the Food Safety Standards. It has also influenced the certification that indicates the fact that company is maintaining all the standards along with reflecting the transparency bout the food safety measures of that particular restaurant. This report has incorporated different safety approaches as well as flaws in the system that can lead to safety hazards. Evaluation of the food safety has been done for the SuperBowl Restaurant. This report has provided some recommendation for this restaurant so that safety can be maintained with the help of control unit. There are proper legislations that provide many guidelines for the restaurants to be followed regarding the food safety. This report has also evaluated approaches of those food safety acts in case of Superbowl Restaurant. Specificities of the Organization: Superbowl Restaurant is a local eatery in Fortitude Valley. This restaurant delivers dining service along with the takeaway option. It deals with the Chinese food as well as Malaysian cuisine. Both vegetarian and non-vegetarian foods are available. The ambiance of the restaurant is simple. Storage of the food ingredients is important as the lack of knowledge and skill on the storage process can affect the quality of the food leading to unsafe food storage (Sani Siow, 2014). It has been found that containers are stored haphazardly without any tag on them. Tagging of the jars helps to understand the products inside the containers easily as well as it also indicates the time till that food will be safe to eat. Some of the ingredients were found spoiled. The condition of the kitchen is very unhygienic; cockroaches are abundant both in store and kitchen. Moreover, there are also rodents found inside the kitchen (brisbanetimes.com.au, 2016). One of the chimneys does not function properly due to lack of maintenance. Display of the restaurant is average. Customer service areas are well decorated; however, few tables were unclean. Spilled water has been found on the floor that can cause the accident by if someone slips off. There are several aspects that identify many risk factors that can cause harms to the clients, such as lack of pest control and animals can spread disease, insecure storage of the food can result in the contamination of the food causing food poisoning (Hubbard, 2012). After visiting the condition of the kitchen, it can be said that it will be no surprise if people suffers trouble like amoeboid dysentery and other health issues. Superbowl deals with seafood, animal protein as well as vegetables. The menu includes steamed Whole Prawns with Minced Garlic, Oyster Omelet, Ba Wang Chicken with Ginger Sauce, Sizzling Mongolian Lamb, Shredded Beef Pecking style, Chinese Mushrooms and Shanghai Cabbage, Bean Curd Seafood in Black Bean Sauce etc. Hence, it is essential to maintain the appropriate temperature while cooking and serving the animal protein as there are few diseases that are occurred by eating meat cooked improperly. Moreover, while preparing the vegetable attention must be given to the freshness and nutrition balance of the dish. Hygiene during the preparation is the basic requirement apart from all these issues. Uggioni and Salay (2012), mentioned suppliers of the raw materials play a pivotal role in the freshness and quality of the food. Superbowl purchases ingredients from the local market. Knowledge of the employees is important in this regard to identify the quality of the products. Moreover, Likk-Roto and Nevas (2014), suggested that appointing skilled quality checker results in improvement of the food quality that in turns enhance the level of service. Though Superbowl claims about good quality dishes, it can be reconsidered after visiting the condition of the storage and kitchen. Superbowl should definitely look into the matter of abundance of the cockroaches, flies and rats in the kitchen and store. Pest controlling is mandatory for this restaurant. During the visit, fecal matters have been found inside many some equipment; hence proper maintenance must be done to avoid contamination of the food. Cook should adopt cleanliness and hygienic practices while preparing the food (Taylor et al., 2012). More attention from the housekeeping also needs to maintain hygiene of the service areas. Critical Assessment of Different Measures Related to Food Safety: This segment identifies the different measure that is potential of violating food safety and causing health issues. Superbowl should give importance to few factors to make their service without complication. According to, Hubbard (2012), maintenance of the safety measures is as important as the taste of the food. Proper steps should be taken to avoid contamination of the food during the processing of the food. Ingredients must be covered and should not be left without any supervision. As mentioned before, pest control is required on urgent basis for Superbowl this can cause a fatal effect by contaminating disease through food poisoning. Cook and other assisting staffs must maintain hygiene while handling the ingredients as it is one of the major issues in case of food safety and occurrence of hazards (Aung Chang, 2014). Equipment is required to be sterilized before application (Brown et al., 2014). Basic food handling requirements such as sanitization of hand before handling the foods, prohibition of the serving food with bare hands must be supervised by the concerned authority of Superbowl. The temperature of the food greatly influences the occurrence or destruction of many germs, virus and bacteria within the food (Stumbo, 2013); hence, Superbowl has the responsibility to check the temperature before processing, cooking and serving a dish. It has been found that leftovers of different dishes have been stored in the refrigerator; those are served to the customers next day by reheating those foods. It is a matter of concern as reheating does not only lower the nutritional content of a dish, it can also facilitate bacterial attack (Amerine, Pangborn Roessler, 2013), whereas, there are several foods that can be poisonous if eaten in lower temperature. Therefore, knowledge regarding the food is mandatory for the staffs of Superbowl. Food display can cause hazards if proper actions are not taken. Superbowl must ensure that all the items they have put for display are sealed and secure enough not to be contaminated by the customers. Moreover, protection or barriers are needed to be set up to minimize the risk of contamination (Robertson, 2016). Another important factor in this concern is displaying different food in different containers. Superbowl is required to follow all this practicable approach to avoid any food display hazards. Using harsh chemical products is strictly prohibited during the processing and cooking of the food. Moreover, storing of the food by applying chemicals is not acceptable as it definitely leaves a dangerous effect on the health of the consumer (da Cunha, de Rosso Stedefeldt, 2016). Moreover, Superbowl must be conscious about the salt content in their food. For the concern of microbiological hazards, Superbowl must focus on this issue as during the visit presence of amoebiasis larva has been found; it is enough to make the customers fall sick badly (Hayes, 2013). During the visit, few parts of steel wool, used in the washing of the utensils, have been found within a food container. It can be indicated as the physical hazard to the food. Identification of Critical Control Units and Recommendation to Avoid Hazards: To control the avoidable hazardous activities some approaches are required that should be adopted as well as applied by the Superbowl authority. Apart from the quality control of the raw materials, additional attention should be given. Authorities must check the safety measures of the restaurant frequently. Proper sanitation and hygienic structure are one of the main requirements to keep the entire environment healthy (Cronk, Slaymaker Bartram, 2015). The supervisor can be appointed to monitor the activities of the staffs whether they are maintaining the healthy practice and hygiene in the restaurant. Pest control within fixed interval of time is a must to do for Superbowl. Storing of the food is needed to be done in an organized manner and scientific way; employees can be given a training session on the appropriate storing methods. Evaluation of Different Food Safety Procedures and Policies Relating to this Case: In Australia, all the entities, deals with any kind of food processing, handling and selling, must abide by the Food Safety Act 1991 (Health and hygiene responsibilities of food handlers., 2016). This act involves five components concerning the food handling and safety measures for food. Superbowl can appoint a monitoring committee that will supervise all the criteria, required to enhance the quality of the food and improve the standard of the service; as per the 3.2.2 standard of the food safety act. Superbowl can keep the record of the day to day operations to deliver expected service. Pest control, cleanliness and proper sanitation is the ultimate requirement for this restaurant as discussed before, as required by the 3.2.1 standard of the food safety act. Conclusion: After revising the entire report, it can be concluded this report has attempted every dimension to critically analyze the safety issues for the Superbowl restaurant. All the requirements have been discussed along with the recommendations for this restaurant so that it can improve the quality of the service. In few cases, it has been found that Superbowl has neglected few measures, required to maintain the food safety. Pest and rodent control are one of the main concerns along with the proper storing of the food materials and maintenance of the food. Hence, this report depicts the current scenario of the Superbowl in the context of food safety measures. 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