FOOD SAFETY AND HYGIENE IN THE HOSPITALITY INDUSTRY

THOKGAMO RESTAURANT-FARE WELL PARTY

The action of the fare well party took place on the 21^st of October 2014, and was held Francistown College of Technical and Vocational Education hospitality Centre. As mentioned above the issues to be discussed are food safety  which according to Whitney & Rolfes (2005:661) is characterised by the environment where food is kept is clean, whereby the counter tops, cutting boards and sponges are washed in hot soapy  water after each step of food preparation. According to the learner’s observation this is what was done during the event because everyone was keen to practice this safety precaution.

The other concept to be discussed is food hygiene which Victorian Government, Melbourne (2010: 92) states that failure to have sufficient information about food hygiene can give raise to food poisoning and by so saying there is a need for the practice of personal hygiene process that are stated to include washing hands and making sure they are dried before handling food and avoiding to cough and sneeze at food places. In addition the student and the team practised all the necessities of food hygiene, to the extend that they undergone a food handlers test.