Operating a Successful Restaurant

Operating a Successful Restaurant
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Operating a Successful Restaurant
Outline a food safety plan which utilizes the seven (7) basic steps of the Hazard Analysis of Critical Control Point (HACCP) system. Provide plan details that are specific to your restaurant's design/layout and menu selections
Hazard Analysis Critical Control Points (HACCP) is one of the unique systems that provide a framework for assessing the total food system from harvesting stage to consumption. The core objective of utilizing the system is to minimize the risks of foodborne morbidities. As a result, it is possible to identify and address problems before they occur. Arguably, it is important to follow effective procedures and steps from the beginning to the last stage of food preparation as a way of enhancing safety levels. An individual ought to develop a food safety plan as one of the ways of ensuring that food is safe. A food safety plan utilizes seven basic steps of the HACCP system.
Step 1: Food Safety
The stage will consist of the identification of the involved food safety hazards. The step involves assessing the menu in a restaurant and identifying potentially hazardous foods (PHFs). Besides, it will be imperative to identify the steps that food preparation undergoes after using all the required ingredients, preparing, and serving the foods to customers. The step involves a recipe for each menu item for the restaurant. Equally, it is imperative to assess the process of handling foods among the cooks to prevent cases of food contamination from either a sick worker or dirty equipment.
Step 2: Time and Location
The second phase involves the identification of time and location of having control over the risks of each item on the menu. In the step, it is imperative to focus on critical control points that involve the steps in the preparation process to control hazards. Moreover, it can be important to prevent bacteria through reheating, cooking, or hot holding. Maintaining the correct temperature of the various critical steps is important especially for foods that are ready to eat.
Step 3: Controlling Risks
The third stage consists of controlling the risks of the most crucial procedures and steps. The core objective in the step is to identify the minimum temperature for food to cool down. In the case of the restaurant, all the special equipment will have their purpose rather than improvising them. For instance, the chef uses a deep fryer for all the foods that need a deep fryer and a frying pan for the foods that require shallow frying. Notably, it is important to control the spread of bacteria during critical points of cooking. Accordingly, all the chefs and cooks will have to put on cooking hats to prevent foreign materials from mixing up with customers’ food.
Step 4: Following Instructions
The stage involves ensuring that the chefs follow all the limits for each critical step on a regular basis. Moreover, ensuring that all employees acquire the precise skills on undertaking their obligations in the most critical steps is important. Besides, it will be crucial to assess them on a regular basis in order to ensure they are on the right track. In fact, critical limits will be part of the job description for every employee in the restaurant (Khan & Hefny, 2019). Therefore, any employee who fails to adhere to the job description might either lose their job or get a suspension.
Step 5: Mitigating Work-related Problems
The fifth segment involves setting up strategies for handling and controlling problems. Employees in the restaurant will have to know how to identify issues that might hinder business operations and formulate strategies for addressing them. If the workers fail to follow the critical limits, issues might arise in the restaurant. For this reason, establishing the most appropriate corrective actions to prevent the restaurant from falling to the trap is crucial. For instance, it will be important to ensure that protective clothing and equipment are available to handle hot surfaces and detergents.
Step 6: Reviewing Records
The sixth phase comprises of a frequent review of records to enhance accuracy and ensure that all controls are effective. The employees will have to take effective corrective measures if a problem that involves critical limits occurs. If records reveal a problem, fixing it will be the most appropriate action. Effective record-keeping is important in enhancing the retrieval of information, thus saving on time. As a result, the process of auditing a form will be faster and convenient.
Step 7: Re-evaluation using the Checklist
Checking the implemented food safety plans at least twice on an annual basis to ascertain that they are working is the final stage of the HACCP system. In fact, the environmental health officer will have to ensure that the plan is effective in the checkup process. If the restaurant adds new food to its menu, it will be appropriate to make adjustments on the food safety plan, preparation, and recipe. Moreover, the environmental officer will enhance the level of environmental safety and prevent any devastating impacts from hazardous products.
Document food production procedures for three (3) menu items. These procedures should include receiving of ingredients, storage of ingredients, and production steps for making the final menu item.
Basically, the first items on the menu include vegetable, fruits, and any other foods that do not need cooking. The receiver has to wash their hands before handling...