THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM –––––––––––––––––––––– NGUYEN MINH CHIEN TOPIC TITLE: SURVEY OF FOOD SAFETY SITUATION IN THE RESTAURANT AT GOLDEN GATE TRADING SERVICES JOINT STOCK COMPANY BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced Education Program Office Batch : 2018 – 2022 Type : On – The – Job Tranning ( OJT ) Supervisor(s) : Dr. Luong Hung Tien Thai Nguyen, 2022 Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name NGUYEN MINH CHIEN Student ID DTN1854190001 Thesis Title Survey of food safety situation in the restaurant at golden gate trading services joint stock company Supervisor Dr. Luong Hung Tien ABSTRACT The purpose of the thesis is “ Survey on the current situation of food hygiene and safety in the kitchen of Gogi House Restaurant at the Golden Gate Trading Service Joint Stock Company (Golden Gate) “. Survey and direct access to the company's kitchen.
Investigate and evaluate the implementation of regulations to ensure food hygiene and safety, propose measures to reduce food safety hazards in the production process. Food is a daily source of nutrition for the body, helps the body stay healthy, and fights the risks of diseases that are present everywhere in the environment; help people to function and work. Thus, if the food source is not hygienic, human health will be threatened. Therefore, practicing food hygiene and safety (food hygiene and safety) is aimed at protecting your own health and the health of the community, moreover it also protects the safety of your business.
Keywords: Number of pages: Dat of submission i ACKNOWLEDGEMENT I would like to express my sincere thanks to the teachers of the Advanced Program at Thai Nguyen University of Agriculture and Forestry for equipping me with knowledge during my study. In particular, I would like to express my sincerest gratitude to Mr. Luong Hung Tien enthusiastically guided me throughout the internship process and completed the graduation internship report. I would also like to thank the Board of Directors of Golden Gate Trading Service Joint Stock Company (Golden Gate) for allowing and creating favorable conditions for me to practice at the company.
During the internship as well as in the process of making the internship report, it is inevitable that mistakes will be overlooked by the teachers. At the same time, due to the limited theoretical level as well as practical experience, the report cannot avoid shortcomings, I look forward to receiving the comments of the teachers so that I can learn more experiences. Thank you sincerely ! ii LIST OF TERMS AND ABBREVIATIONS Words, Acronyms Full meaning, abbreviated terms VSATTP Hygiene and food safety NĐTP Food poisoning FAO Food Agriculture Organization WHO World Health Organization QCVN National Technical Regulation of Vietnam BYT Ministry of Health VSV Microorganism HACCP Hazard Analysis and Critical Control Points NTU Nephelometric Turbidity Unit Mg/L Milligrams per Liter MPN/100ml Most Probable Number per 100 milliliters STT Numerical Order CCCD Tools B1 Surface Disinfectant Solution H1 Antibacterial Hand Soap N1 Detergent for Vegetables and Fruits N4 Equipment Disinfection Solution S4 Food-Grade Alcohol Sanitizer FIFO First-in First-out FEFO First-expired First-out NSX Date of Manufacture HSD Expiry Date iii TABLE OF CONTENTS ACKNOWLEDGEMENT. ii LIST OF TERMS AND ABBREVIATIONS.
iii TABLE OF CONTENTS. iv LIST OF FIGURES. 1 LIST OF TABLES .Target and requirements of the project. Food and food safety.
Current status of industrial kitchens at home and abroad. Food safety in the world. Food hygiene and safety in Vietnam today. Hazard control system HACCP.
Assessment of food hygiene and safety according to HACCP. Kitchen and food safety hazards. Regulations to control and prevent food safety hazards at restaurants. Reasons for not ensuring food hygiene and safety.
Subject, location, time of research. Assess employee knowledge of food safety and hygiene. Evaluate employee food safety practices. Survey the scale of industrial kitchen of Gogi House Restaurant.
Introduction of the company. About the size of the kitchen at the company. Location and surroundings at the restaurant. Some of the equipment used in the kitchen.
Survey of chemical solutions in the kitchen. Investigate and evaluate the implementation of regulations on food hygiene and safety at the company. Environmental hygiene in the kitchen. Food hygiene in industrial kitchens.
Survey the process of washing food before preliminarily processing and processing. Sanitize water sources. Effects of water sources on the quality of food hygiene and safety in industrial kitchens. Sanitize industrial kitchen water .Personal hygiene in industrial kitchens.
Evaluate employee knowledge, attitudes and practices. Overall evaluation of Golden Gate company's kitchen staff. Knowledge of staff about food hygiene and safety .Evaluation of food hygiene and safety practices. Assessment and detection of food safety and hygiene hazards of the kitchen kitchen at the company.
Assessment of hazards from water sources. Proposing measures to reduce food safety hazards in the production process75 4. For the manager. Raw material import process.
CONCLUSION AND RECOMMENDATION. 83 vi LIST OF FIGURES Figure 1.1: Bacterial invasion of the stomach .1: Ensuring food hygiene and safety from hand washing .2: food poisoning origin .3: Hazard Analysis and Critical Control Points Certified .4: Types of bacteria .1: Brands of Golden Gate.3: Ensuring food hygiene and safety from water .4: Avoid the risk of contamination without ensuring food hygiene and safety .5: Proposing measures to reduce food safety hazards from managers .6: Preserve food to avoid contamination, ensure food safety and hygiene. 76 1 LIST OF TABLES Table 2.1: Temperature kills bacteria in food .2: Example for parasitses .1: Some brand restaurants .2: Result of environmental status .3: Result of the current situation of the layout of the kitchen design in the dining room .4: Result of actual situation of the structure of the kitchen at the restaurant.5: Introduction of equipment in the kitchen .6: Equipment Disinfection Solution ( N-4 ) .7: Antibacterial Hand Soap (H-1 .8: Surface Disinfectant Solution (B-1) .9: Food Grade Alcohol Sanitizer (S-4) .10: Fruit and Vegetable Washing Solution ( N-1 ) .11: Environmental characteristics of the kitchen.12: Types of input materials .14: Cold Storage Cabinet Form .15: Freeze Storage Cabinet Form .16: Gender distribution of food service providers.17: Age group distribution of waiters and processors. Education level of waiters and processors.20: Assessment of staff's knowledge about food hygiene and safety.21: Assessment of staff's knowledge about cleaning tools food preservation.22: Assessment of staff's knowledge of about processing hygiene.23: Assessment of staff's knowledge about food poisoning.24: Knowledge of labor protection, periodical health check, knowledge training on food hygiene and safety.25: Practice on putting garbage in the trash can.26: Practice on hygiene, processing and storage.27: Practice on knowledge training, periodical health check .28: Practice on wearing masks, aprons, hair caps, hands.29: Detection of potential hazards during food processing.30: Analysis results of domestic water sources at the company.
Research rationale Food is an indispensable and most important human need. Nowadays, with economic development and improved living standards, people's food needs are increasingly demanding, especially in terms of quality and ensuring hygiene and safety. ( 1 ) The kitchen is a processing and cooking facility for a group of people to eat together and customers on the spot. Currently, the demand for food processed in the kitchen is great because of its convenience to consumers, managers and suitable to the needs of the community.
( 2 ) Food poisoning in the kitchen often happens suddenly, with a large number of people eating together, causing little death but affecting health and public opinion. Food used in the kitchen is often mixed food, so determining the cause is difficult. The cause of gastroenteritis in the kitchen is usually diagnosed clinically and epidemiologically.1: Bacterial invasion of the stomach 4 Food hygiene and safety has become the top concern of all sectors, levels and the whole society, ensuring food hygiene and safety for the purpose of improving the quality of children's lives. people, stabilizing production and business development is very important in social life.
To assess the current situation of food hygiene and safety at the company in order to find measures to reduce the risk of food spoilage and harm to employees' health, I conducted: “Survey on the current situation of food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate).Target and requirements of the project 2.Target Assessment of the current situation of food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate).Requirements Survey of industrial kitchen scale of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate). Investigate and evaluate the implementation of regulations on food hygiene and safety in the kitchen of Gogi House Restaurant at Golden Gate Trading Service Joint Stock Company (Golden Gate). Assess and detect real safety and hygiene hazards in the company's kitchen. Proposing measures to reduce food safety hazards in the production process.
5 CHAPTER II LITERATURE REVIEW 2.Food and food safety Food is food and drink in processed or unprocessed form that humans can eat and drink with the basic purpose of providing nutrients necessary for the body to maintain organ functions. Thereby, people can live and work. Food safety was defined in 1893 by the Joint Committee of Experts of the World FAO (Food Agriculture Organization) and the World Health Organization (WHO) as: “All conditions and conditions Necessary measures are applied in the process of production, processing, preservation and circulation of food to ensure safety for users. ( 4 ) Health and food have a close relationship with each other, a small change in food can also have an impact on health that can be good or bad.
Quality control of food hygiene and safety is becoming more and more important and urgent. Food hygiene and safety is to ensure the whole food supply chain from the selection of seedlings, soil, water, methods of care, collection and transportation of food to consumers. Any step in the food supply chain that is not secure will lead to unsafe food for human consumption. Food safety is not only in the perception that buyers know how to choose and use safe food.
People who directly produce food sources must be aware of everyone's lives as well as their own.( 11 ) Food needs to be safe before reaching users, in order to minimize the risk of danger. The risk of food poisoning, especially the collective poisoning of many collective kitchens.1: Ensuring food hygiene and safety from hand washing Currently, the state of chemical contamination of plant protection drugs, the problem of chemical residues, microorganisms, preservatives, growth hormones on agricultural products, vegetables, fruits, meat, etc. is a very pressing situation. According to the director of the Department of Food Safety and Hygiene: "We have to look directly at the situation that our country's agriculture is still fragmented, most of it is done on the model of four small farmers, so the synchronous investment from seed, plants and animals to apply farming methods, raising according to standards to ensure food safety such as GAP, HACCP is still limited.
Therefore, when checking the food hygiene and safety criteria of products circulating on the market , there are still residues of pesticides exceeding the allowable limit, in vegetables accounting for 11.65-13%, in fruits from 5-15. (4) ➢ Poisoning agents and consequences: Unhygienic eating and drinking are the cause of food poisoning. Food poisoning is an acute syndrome that occurs suddenly due to ingestion of toxic 7 substances, manifested by stomach and intestinal symptoms (abdominal pain, nausea, diarrhea .) or other symptoms. depending on the cause of the toxicity.
