Gerenciamento de vários eventos com preocupações de segurança alimentar. Você está equipado para manter padrões consistentes?

In my opinion, any events or hospitality management should follow the food safety management system and ensure that we selling food to the customers is SAFE FOOD. For this HACCP can give us more to identify, evaluate and control hazards which ensures the most significant food safety

It is certainly important to follow proper Hygiene procedures according to certain standards like HACCP and it is equally important to inspect the cleanliness and check Cutlery/dishware/ glassware for any chips or cracks before serving. Staff also needs to be trained to handle it the correct way in avoidance or fingerprint around guest contact area.

1. FOOD SAFETY: 2. TRAINING STAFF. Some useful details for all chefs and managers. -Prepare work plan in each section to avoid problems well in advance and reveiw/ implement. Clear communication in all areas such as. -Allocate experienced team and support team. Fully trained staff will be retained in Food Hygiene/personal hygiene/raw/cooked food handling/ HACCP session for this specific event. Not just say set up HACCP but never lead, check and tell staff how serious damage reputation if any food poisoning. -It is a must to give a brief to staff/team everyday even just a few minutes better than no breif before job start. Staff in each section to fully understand, must read and follow the HACCP chart. .

It's very important to always check the temperatures of both hot and cold food to ensure right temperatures as we don't want any bacteria growth or anyone to get food poison if temperatures aren't right.

3. RISK MANAGEMENT . The followings are some clear details to maintain consitent standards -As part of Risk Management. It is highly recommended(a must) executive chefs/sous chefs to set up risk management, knife handling, signage lane for walking, right and left for going/coming, washing station area/breaking glasses, foreigne body- objects found in foo, all kitchen equipment handling, HACCP with great detail to suit the menu/tasks in the event and verify in each section as follows : Starters hot and cold kitchen, main course, desserts, kitchen porters, clearners, prepwork staff meat/fish, vegetables section especially washing vegetables follow HACCP to avoid careless staff do their own ways. -

4. Quality Control: Some useful information. - Strickly maintain high standards both quality food/ingredients/hygiene/process of cooking/storage with correct temperature. -Check/taste the food before serve. -Well trained staff for specific training to their jobs. -Food labels, use by date/best before, first in first out system to avoid out of date food/waste food/ingredients. -Cleaning procedures for each task ie. equipment , washing vegetables,. etc. - Allocate storage fride/freezer with the sign for each kitchen, not to mixup, check temperature before job and after job each day. . - Select reliable suppliers and check the source of all ingredients especially raw/cooked food - oyster/seafood. Each organisation must follow HACCP. .

Some extra useful information to include and Staff recognition. Technologies: Food Safety HACCP software is useful for large event. --Have First Aid Kit/Antihistamine pills in case staff has any food allergie -Personal training offer to staff to gain motivation. - Managers/executive chef must be approachable/fair. Should encourage evenone to greet, say good morning/good bye/say sorry, thank you/learn how to work as a team/no bullying. At the end another breif to say thank you staff and recognise their great job for no customers compliants. Everyone takes reponsibility in their station. Any issues arised, must notify/inform the manager. - Look for for improvement to ensure total service delivery surpass customer expectations.

A mi humilde opinión lo fundamental es la formación del personal y la concienciación de la importancia del uso de los conocimientos sobre seguridad alimentaria adquiridos. No es un mero trámite, la vida y el bienestar de tus clientes están en tus manos . Hay que hacer ver la importancia del estricto cumplimiento de las normas y fomentar siempre la mejora en los procesos.

Planning is a must if something goes wrong in the planning stage then you can plan for it during the main event everything must ha e it's place and it's time to be prepared.