This study was to audit the Hazard Analysis Critical Control Points (HACCP) procedures in Pillars restaurant. The investigation was done on the 18th of November. Main findings indicate that Pillars kitchen does practice HACCP procedures that insure food safety. However at delivery of goods and storage there were no records of temperature checks of the fridges nor was there any records available of probing at delivery. Furthermore some of the food prepared in pillars restaurant is prepared by other training classes, these are sometimes first years that just started and lack experience and in some cases even have not obtained their food safety certificates.
The recommendations are that more care should be taken when receiving goods and all temperatures should be checked. In addition more accurate temperature checks are required in the stores.
1. Introduction 1
2. Methodology: HACCP 2
3. Findings 3
4.1. Delivery and storage 3
4.2 preparation 3
4.3 cooking process 3
4. Conclusions 4
5. Recommendations 4
List of Figures and tables
A1: Stores temperature checks
A2: High risk food Probed
Pillars restaurant is the schooling ground for chefs at the London school of hospitality and tourism. It’s open to public from Monday to Friday with lunch and recently open on Thursday evening for dinner.
This report aims to audit the Hazard Analysis Critical Control Point (HACCP) procedure of the kitchen in Pillars restaurant. The main prominence of the audit covers temperature checks at Critical Control Points (CCP) which are the delivery, storage, preparation and cooking process. The food at pillars is often produced fresh on the day with ingredients being supplied by the store located in the university which operates using nominated and evaluated suppliers. However at times food produced by training classes is sold at Pillars... [continues]
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