Food Safety Application Assigment: Grading of Burger Hawker Store

Hygiene aspects of store

Good Practices:

1) Floors are well cleaned and maintained with little or no food scraps.

2) Utensils used to touch ready to cook food and to cook raw food (Meat patties) are placed into separate stainless steel containers.

3) Preparation table is well organized. There are 2 separate tables, one to handle ready to eat food and the other to handle raw food.

4) Sinks are well cleaned and are not cluttered with dirty utensils and trash.

5) Regarding refuse management, there are sufficient trash bins to clear rubbish; 2 small bins to throw trash and 1 huge bin to clear big trash.
6) Area of preparation area and cooking area are tidy and kept clean and organized with no excess rubbish or equipment or raw food lying around.
7) No signs of pests found.
8) Chef handling ready to eat food is wearing clean disposable gloves, uses tongs to handle food, removes gloves when handling money and regularly washes hands after handling money
9) Chef handling the food has clean non-soiled clothing and has short finger nails
10) Food such as buns as in appendix 1 are packaged in plastic, showing it is well kept before usage.
11) Refrigerators are well cleaned and have no soil/ food stains on them.
12) Exhaust systems are well managed and cleaned with no major signs of oil build up; causing rancid black spots to appear around the exhaust equipment.

Bad Practices:

1) There are 4 tiles missing in the walls in the preparation area. This could lead to possible cracks of the surrounding tiles by knocking of objects and could lead to physical contamination of food and hence, causing the consumer to fall ill due to damage to vital organs. For example, inhalation of sharp objects can cut tissues in the body.

2) Chef is not wearing a hair net to keep in his/her hair. This could lead to hair becoming into contact with food he/she is preparing and serving. Hair can be a carrier for harmful microorganisms and hence can cause the food to be unsafe to eat if the harmful microorganisms are able to multiply in dangerous populations to the human body.

NEA Grading System Checklist

FILE REF
NAME OF INSPECTIONS OFFICER : NIL
TYPE OF FOOD SHOP : Hawker store
NO.	CRITERIA	SCORE	REMARKS
	HOUSE KEEPING
1	PREPARATION AREA
	a) Floors	5/5
	b) Walls	2/5	Missing Tiles
	c) Utensils/Crockery	5/5
	d) Preparation Table	5/5
	e) Exhaust Systems	5/5
	f) Sinks/Wash Hand Basin	5/5
	g) Refuse Management	5/5
	h) Overall Tidiness of Preparation Area	5/5
2	OTHER ASPECTS (if any)
	a) Pest Control System	5/5	No signs of Pests
	HYGIENE
3	PERSONAL HYGIENE
	a) Conditions of Gloves or Tongs	5/5
	b) Clean Clothing	5/5
	c) Personal Cleanliness (Finger nails, Hair, etc)	3/5	No Hair Net
4	FOOD HYGIENE
	a) Food Properly Protected	5/5
	b) Conditions of Implements	5/5
	c) Cleanliness of Refrigerators/Chillers	5/5
	d) Proper Storage of Cooked and Uncooked Food	5/5
	e) Storage Temperature Control System	5/5
	f) Cleanliness of other equipment (eg. Dispensers, Ovens, Dish-Washers etc)	5/5
5	FOOD TRANSPORTATION (if any)
	a) Clean Interior
	b) Provision of Containers / Trolleys
	c) Clean Delivery Equipment
6	AUTOMATION – BONUS (if any)
	a) Provision of Ice-making Machine
	b) Provision of other automated machineries (exclude Drinks Dispenser)
7	OTHERS – BONUS (if any)
	a) In-House training
	b) Incentive/Demerit System
	c) Central Cleaning System
Total		85 /90
%		94.4
Grade		A

Grading System

Grade A: >85%

Grade B: 70% – 84%

Grade C: 50% - 69%

Grade D: <50%

Recommended 2 Improvements for a better grading

1) Chef should wear a hair net in order to get a better grading for personal hygiene. This is so that the chances of his/her hair falling into the food is drastically reduced.

2) Tiles in the walls should be replaced with new ones. This is to ensure that there are no cracks or gaps in the wall, reducing the chances of chips of the surrounding tiles and hence reducing the chances of physical contamination.

Appendices

Appendix 1: Cooking area