Analyze sanitary and safety procedures in food and beverage operations for legal compliance.

Food Safety and Sanitation Procedures

The following Course Outcome is assessed in this assignment:

TH213-2: Analyze sanitary and safety procedures in food and beverage operations for legal compliance.

Food products must be purchased, received, stored, prepared, and served under sanitary conditions. Clean equipment must be used, and work habits meeting food safety requirements must be consistently practiced. Guests are concerned about sanitation, and one of a foodservice manager’s most important duties is to ensure that the food served to guests and employees is safe and wholesome. Cleanliness, along with food quality and service, is an integral part of the “product” being purchased by guests.

The U.S. Food and Drug Administration’s 2017 Food Code, upon which some of the recommendations in this week’s reading are based, contains food safety guidelines designed to safeguard public health. Foodservice operations must also comply with their own state and local recommendations, even when they differ from the federal recommendations contained in the Food Code (Ninemeier, 2022).

Reference

Access the checklist and rubric on Tab 2.Read the scenario and address all the checklist items.

Scenario: As the chef enters the restaurant kitchen, she sees the following situation: One preparation person with long hair is grabbing several heads of lettuce from the refrigerator and placing them on a cutting board immediately after the chicken prep person has finished deboning the chicken breasts for lunch. The chicken preparation person throws the knife into a bin of cutlery sitting in tepid soapy water. Then the oven doors are all open on one end of the kitchen while the baker goes to the pantry. There are unlabeled and uncapped drink mixes for the bar located on the shelf with the milk in the refrigerator. A vendor has just left several crates of eggs at the back door, and no one seems to be aware of this. An abandoned prep station has an open carton of cream sitting near the burners where someone was obviously sautéing something but has left the station, and there seems to be an open can of oil sitting on top of the ignited burners.

The chef is immediately alarmed and starts to make notes while moving rapidly toward the most urgent issues to prevent anyone from getting hurt.

Assignment Checklist:

• Identify and explain eight or nine sanitary and safety risks and procedures with supporting details about why each is a cleaning, sanitation, or worker safety issue.
• Analyze a total of three standards/procedures from FDA, OSHA, and HACCP that have been neglected in the scenario, with supporting details.
• As the chef, explain three steps, with supporting details, you would take to correct this situation in the restaurant kitchen.

Your paper must include an introduction and conclusion and be a minimum of 500 words using an 11- or 12-point sans serif font such as Ariel. Additionally, you must include a reference page, and your references and citations must use the current APA format and citation style. For assistance writing a paper, please see the Academic Writer link under Academic Tools.

Reference your course textbook and at least one additional reliable and/or scholarly source.

Submit your completed assignment to the Unit 7 Assignment Dropbox. Assignments are due Tuesday at 11:59 p.m. ET of their assigned unit.

Preview the Unit 7 Assignment rubric.