HTM 3090 Chapter Notes - Chapter 10: Hazard Analysis And Critical Control Points, Debt Management Plan, Foodservice

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Design your facility according to sanitary design principles. Focus on efficient product flow and traffic. Adhere to national, provincial and local sanitation and building code standards. Develop a documented equipment and calibration program. Carefully choose suppliers to ensure safe food throughout supply chain. Chemicals need to be dispensed according to manufacturer"s instructions. Establish pest control plan and ensure written program for premises and equipment. Written specs for ingredients, recipes, products and packaging. Standardize recipes for product quality and consistency. Specs are needed in case of foodborne illness incident. Employees should receive training in: benefits of practicing food safety, safe food handling, link between personal hygiene and food safety, cleaning and sanitizing procedures, equipment use and maintenance, timeand temp standards, workplace safety. Develop and enforce procedures for sanitizing equipment, food contact surfaces, facilities. Create master sanitation plan and schedule for all staff. Records of receiving and storing are necessary to protect from contamination, damage, spoilage.