1. NZMA FOOD SAFETY
27507
JINJU KIM

2. INTRODUCTION This presentation contains all understanding of the
impact associated with Food Safety of Hospitality
Industry. This will exhibit requirements of working
in the hospitality to suit the sector, either food and
beverage, which calls for different strategies to
manage its resources as well as personal resources.

3. WHY IS IT IMPORTANT For keep people safe from a food-borne illness
To build trust and loyalty with customers
To provide a good quality of food to consumers
To be a professional food worker

4. PERSONAL HYGIENE What is the personal hygiene
Personal hygiene is basic concept of cleaning and
grooming.
How can keep yourself
☺ Wear the work uniform
☺ Remove your jewellery
☺ Clean and sanitise your
hands and body

5. HAND WASHING Why is it important
To stop cross-contamination and stop bacteria from growing
When need to wash
◙ After visit the toilet
◙ After smoke
◙ After handle rubbish
◙ After handle money (coin, bill)
◙ After handle chemical
◙ After handle raw meal

6. HAND WASHING

7. STAFF ILLNESS PROCEDURES
Why is it important
It may can be easily contaminate other people or material by touching them.
Procedures of illness

8. PRACTICES IN CAFÉ FUSION
GOOD PRACTICES
BAD PRACTICES
Wear the hats, hairnets and gloves, when you touch food.
Hands are clean and nails do not have nail polish
Remove the jewellery
Wear the clothes from dirt and grease
Wear the open footwear
Roll up the longer sleeves
Touch your body

9. CROSS CONTAMINATION What is the cross-contamination
Cross-contamination is when something contaminated touches food that is not contaminated.
How does cross-contamination occur
◘ Pests
(Pests are around food areas)
◘ Work surfaces
(Working on a dirty bench top or cutting board)
◘ Equipment
(Using the same chopping board for cutting raw meat or vegetables.)
◘ Food
(The food which has not been covered up)
◘ People
(Wear a uniform from dirt)

10. CLEAN IDEAS AND RECOMMENDATIONS FOR KITCHEN
Clean your work surfaces include a bench top, table or chopping board
Do not place cartons and packaging that have been delivered onto work surfaces
Monthly call to the professional vermin-control company to wipe pests out
Wash properly your equipment include pots, spoons, knives, towels and cloths
Covering food
Wash fruit and vegetables properly

11. CONTROL THE PEST AND STOCK
Pest Control
Stock Control
Monthly call to the professional vermin-control company to wipe pests out
Covering food
Clean properly
Prevent from rodent infestation
Temperature checks
Must be keep clean
Check the airflow

12. TEMPERATURE CONTROL
Use the thermometer which is used to measure the internal temperature of food
Chilled food must be stored two to four degrees Celsius
Four degrees Celsius is the maximum legal temperature for chilled food
Frozen food must be store in a freezer below 18 degrees Celsius

13. Garbage Disposal and Control Recommendations
Cleaning your garbage disposal
Turn it in to garden food
Clean the rubber cover

14. CONCLUSION
Even though the food safety a good knowledge and skills for Café fusion in NZMA, we should continue to endeavor in never-ending quest for proper consumer’s food safety. The added features cited in the questionnaire should be implemented if it fits with the restaurant overall objectives. Adding of more features can prove to be a success in that cafe because it already good sitting areas with good product from students.