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Choose a foodservice operation that will allow you to visit and observe their food production during prep and meal period. It should be a place that does full production; foods prepared from scratch in either an "a la carte plating, banquet or cafeteria type operation. It can be a restaurant, hotel, health care, campus or catering operation. The more prep they do, the better. Generally, deli’s and bakeries do not handle enough TCS foods. Your job is to observe and note safe handling techniques via:
*time and temperature controls, the prevention of cross contamination and good personal hygiene.
1.Contact a facility. Explain the project, show up on time to tour with the manager or chef. Show them the checklist (attachment). Using the checklist provided you will identify areas of compliance with food safety standards and note areas that might need improvement. Please be professional during your visit. Don’t appear shocked or attempt to correct anything you might see.
2.You will select two hot TCS items that are prepared in house. You will write a standard recipe for at least 24 portions of the item. From the recipe you will create a HACCP flowchart for those items (sample is also attached).
3.After the tour you will prepare a three-five page typewritten summary of your visit noting:
a.Name of the operation, type of menu (include sample if possible), cuisine, # of guests served daily, type of guests, concept, quality factors, etc.
b.Chef or Manager’s background in industry; experience, school, etc.
c.Discuss the sanitation strengths of the facility. Be specific and apply what you have learned about food safety.
d.Identify any weaknesses in their food safety practices. Make recommendations to correct possible problem areas.
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