Joshua Gan ( 11 )

Food Display Case (Food hygiene aspect)

The refrigerated case holds a temperature around 4°c. They are used to house items such as macaroons , cakes, confections or other baked goods that may deteriorate quickly at room temperature. Although the temperature of the holding case might be at 4°c, the temperature of the

food might fall in the danger zone ( 5°c - 60°c ) which is optimal for the growth of microorganisms

eg. Clostridium perfringens. The cause of the food falling in the danger zone might have been due to 

frequent opening of the display case to handle food.

Combination Oven (Food hygiene & preparation aspect)

Maintaining the cleanliness of the equipment. Spills and dirt during operation is

inevitable which could have cause contamination of spoilage microorganism is left unclean and used for operation again next day. 

Food Contact (Food hygiene & preparation aspect)

The chef prepared food with his bare hands. This increases the risk of transferring microorganisms such as Staphylococcus aureus which is commonly present on our skin to the food and may result in the consumer contracting food borne illness. Prevention of such microorganism can be done with

using of disposable gloves to handle food and with proper hand washing before touch the food.

NEA Grading System Checklist   

                       

FILE REF
NAME OF INSPECTIONS OFFICER : Joshua Gan
TYPE OF FOOD SHOP : The French Table
NO.	CRITERIA		SCORE	REMARKS
	HOUSE KEEPING
1	PREPARATION AREA
	a) Floors		4/5
	b) Walls		4/5
	c) Utensils/Crockery		4/5
	d) Preparation Table		4/5
	e) Exhaust Systems		4/5
	f) Sinks/Wash Hand Basin		4/5
	g) Refuse Management		4/5
	h) Overall Tidiness of Preparation Area		5/5
2	OTHER ASPECTS (if any)
	a) Pest Control System		-
	HYGIENE
3	PERSONAL HYGIENE
	a) Conditions of Gloves or Tongs		55
	b) Clean Clothing		4/5
	c) Personal Cleanliness (Finger nails, Hair, etc)		4/5
4	FOOD HYGIENE
	a) Food Properly Protected		4/5
	b) Conditions of Implements		3/5
	c) Cleanliness of Refrigerators/Chillers		4/5
	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)		4/5
5	FOOD TRANSPORTATION (if any)
	a) Clean Interior		-
	b) Provision of Containers / Trolleys		4/5
	c) Clean Delivery Equipment		4/5
6	AUTOMATION – BONUS (if any)
	a) Provision of Ice-making Machine		4/5
	b) Provision of other automated machineries (exclude Drinks Dispenser)		5/5
7	OTHERS – BONUS (if any)
	a) In-House training		-
	b) Incentive/Demerit System		-
	c) Central Cleaning System		-
Total			88/105
%			83.8
Grade			B

Grading System Grade A: >85% Grade B: 70% – 84% Grade C: 50% - 69% Grade D: <50%

Based on the NEA grading system checklist, the store is graded a B.

To have an improvement to the store, they should invest in a pest control products/ equipment to keep the kitchen generally from pest that might be lurking around when the business is closed. Secondly, although they had hats worn additional hair nets may be useful to prevent any contamination. It is noticed that the same tongs is used to handle food repeatedly and this might cause possible contamination. Different tongs should be used when handling food and should be washed repeatedly during service to maintain cleanliness.

NEA Food Stall Grading - Agnes T0J1

3.1 provide 1-3 pictures that illustrate the hygienic aspects (both positive and

negative) of the food stall. Identify the aspects and add captions or descriptions.

3.2 state hygienic aspects of the stall. Explain why they are good / bad practices.

Elaborate potential food safety problems related to the cleanliness issues or lack

of hygiene standard.

3.3 grade (A,B,C,D) the premise using the given checklist

3.4 recommend at least 2 improvements for a better grade

3.1 

3.2.1. Good Practice - The meat cuts were held under heating lamp. The heating lamp will help to keep the meat cuts above the bacteria danger zone temperature of 5-60 degree Celsius. This is especially important for meat like chicken, which has high protein and moisture, is a potentially hazardous food. Potentially hazardous food is food that is natural/man-made and is in a form capable of supporting the rapid and progressive growth of infectious and toxin-producing microorganisms. They are usually high in protein, moisture content and neutral to low acidity. 

3.2.3 Bad Practice - The basket of washed/cleaned plates and bowls were placed on top of the food equipment. The bottom of the basket may be dirty as it is usually placed on the floor. This might result in contaminated equipment, causing food to be unsafe if it was to be stored in that equipment later. Furthermore, the broom was also placed lying next to the equipment. 

3.2.3.  Bad Practice - It is a rule in the Food and Hygiene course that food should NEVER be placed on the floor, and the lowest shelf placement of food should be 30cm above ground. This will help to keep out pests like cockroaches/rats at night. The ground is also full of dirt and bacteria that will potentially contaminate the food. Here we see that there is a bag of rice on the left and ready-to-eat sauce bottles on the right being placed on the ground. 

3.3 NEA Grading System Checklist   

                       

FILE REF
NAME OF INSPECTIONS OFFICER : Agnes Goh
TYPE OF FOOD SHOP : Hawker Centre, Chicken Rice Shop
NO.	CRITERIA		SCORE	REMARKS
	HOUSE KEEPING
1	PREPARATION AREA		Out of 5
	a) Floors		4
	b) Walls		3	The walls had some oil stains.
	c) Utensils/Crockery		4
	d) Preparation Table		2	Preparation Table was not properly cleaned
	e) Exhaust Systems		3	There were dust on the exhaust
	f) Sinks/Wash Hand Basin		2	Sink/Wash Hand Basin had dirt stained on them
	g) Refuse Management		4
	h) Overall Tidiness of Preparation Area		2	The meat cuts were not arranged, different types of meat were mixed together.
2	OTHER ASPECTS (if any)
	a) Pest Control System		3	There were some houseflies seen at the food preparation area.
	HYGIENE
3	PERSONAL HYGIENE
	a) Conditions of Gloves or Tongs		3	The gloves were used repeatedly by food handlers.
	b) Clean Clothing		4
	c) Personal Cleanliness (Finger nails, Hair, etc)		3	Food handlers had long fingernails.
4	FOOD HYGIENE
	a) Food Properly Protected		4
	b) Conditions of Implements		3
	c) Cleanliness of Refrigerators/Chillers		4
	d) Proper Storage of Cooked and Uncooked Food		3	Cooked Food and Uncooked Food were not placed near to each other ; However, the cooked food were not properly stored.
	e) Storage Temperature Control System		3
	f) Cleanliness of other equipment (eg. Dispensers, Ovens, Dish-Washers etc)		3	Some of the plates were left aside and not washed even in non-peak periods.
5	FOOD TRANSPORTATION (if any)
	a) Clean Interior		N.A
	b) Provision of Containers / Trolleys		4	Trolley was placed at the side of the store and is relatively clean.
	c) Clean Delivery Equipment		N.A
6	AUTOMATION – BONUS (if any)
	a) Provision of Ice-making Machine		N.A
	b) Provision of other automated machineries (exclude Drinks Dispenser)		N.A
7	OTHERS – BONUS (if any)
	a) In-House training		N.A
	b) Incentive/Demerit System		N.A
	c) Central Cleaning System		N.A
Total			61/95
%			64.2%
Grade			C

Grading System Grade A: >85% Grade B: 70% – 84% Grade C: 50% - 69% Grade D: <50%

3.4 Two improvements to be made:

1. Food stall should place their washed/cleaned plates back to their original position, if not place on shelves if not in use. Equipment should be well maintained, clean and covered if not in use. It can also help to prevent unintentionally added chemical/physical hazards for example cleaning agents, sanitizers, plastic bags, plasters etc which can cause harm to people.


2. Food stall should also placed their goods in shelves instead of on the floor. If there isn enough shelves, they should look into installing more shelves unit/clearing up the kitchen space. At the same time, they also can have better workflow, to minimise the number of times food is handled and stays in the bacteria danger zone. The kitchen work space will also be easier to clean, preventing the invitation of pests.