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Risk Assessment in a Restaurant

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A restaurant involves many activities that include but not limited to the cooking of foods, serving the foods, cleaning the restaurant, management of restaurant operations, and security. Whether small or big, every restaurant undertakes the activities mentioned above. But this report would be looking at the risks involved in the cooking and serving aspects of a restaurant.Every restaurant has a kitchen: and the quality of food served in a restaurant depends on how hygienic its kitchen is. The risks associated with cooking in a restaurant come in different forms: One, this could be using contaminated condiments or foodstuffs. this occurs, for instance, when foodstuffs are obtained from farms that use dangerous pesticides or other harmful chemicals. Two, there are risks in the process of cooking. the cooks might be hurt and badly injured by fire, hot water, or hot oil spurting out of the frying pans. The two risks highlighted above are common to every restaurant, no matter where it is situated.Serving foods in a restaurant also entails many risks (Cannon and Tarcy 2001). It has been reported that some restaurants have menus that are not descriptive enough for customers to know the contents of the meal they are served. And this has caused a major health problem when a customer was exposed to more cancer risks because of what he/she has eaten (Magat and Viscusi 1992). The question of what to serve to whom must be taken very seriously. This is because some customers have allergies that may lead to death if care is not taken to prevent that customer from consuming such foods. Hygiene issue is also important: and one of the commonest risks is serving food to the customers with filthy hands or materials that could cause either bacterial or viral infections for the customers. This is a major health risk.The following are the necessary steps of principles that could guarantee a complete risk assessment in a restaurant, as highlighted by the Food and Agriculture Organization of the United Nations (FAO 2006).