Food hygiene obsevation, Interpretation of the observation

Food hygiene obsevation

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Reference no: EM133634976

Question: Food Hygiene Obsevation (Indoor vendors)

Take observation (Pictures shown below) notes on the following aspects of how the product is stored, which will be discussed in your report:

Protection from contamination
Temperature control (e.g. is it in a cooler case etc.)
Food labelling, packaging, and/or visible spoilage
Cleanliness and sanitation of storage environment and utensils
Provide a short written summary (approximately 250-350 words) for each vendors of food below

Raw Meat
Deli Meat
Fish/Seafood
Observation notes, including your interpretation of the observation criteria described above. You should comment on well-controlled aspects and any possible concerns or risks identified (if any), including why these are considered safe or unsafe practices.

Each section should end with a one to three-sentence summary of key recommendations or follow-up actions that vendors could take to improve food hygiene and safety.

Include supported Citation (APA), if any.

Reference no: EM133634976

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