Presentation Food Hygine Mr. Edden
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Presentation Food Hygine Mr. Edden

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Good Hygine & Food handling practice

Good Hygine & Food handling practice

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Presentation Food Hygine Mr. Edden Presentation Transcript

  • 1. THE FERRY HOUSE RESTAURANT FOOD HYGIENE AUDIT GUIDELINES “ Its all about quality and Customers Experience” Food Hygiene Chef Edden
  • 2. Introduction The incidence of food poisoning remains at an unacceptably high level. There are approximately 25000 to 30000 confirmed cases of bacterial food poisoning reported each year and this is only the tip of the iceberg, as many people do not bother to report mild attacks of food borne illness. The coast of food poisoning can be high not only to the country through working days lost but also to the employers and employees engaged in food handling. The owners of premises implicated in food poisoning will lose business and employers may lose their jobs. Food handlers who contravene food legislation will be prosecuted and out break of food poisoning could cost firms responsible thousand of pounds in damage claims. Negligent food handlers may poison themselves or even worse be responsible for a death of a person consuming food, which they have prepared . Food Hygiene Chef Edden
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