UiTM PULAU PINANG
PERSONAL HYGIENE IN FOOD FLOW
HM 110 1A1
AQILAH NADIRAH ABD RAHMAN 2011846476
HM 110 1A1
AUDREY FIONA KINSON 2011898778
HM 110 1A1 FATEN NUR SYAHIRAH ZAINOL FADZI 2011248872
HM 110 1A1
MUHAMMAD HAZWAN SAMANURI 2011470684
HM 110 1A2
NADIA LIYANA ROSLAN 2011819222
HM 110 1A1 NUR AKMA SYUHADA MAT SAID 2011426736
HM 110 1A1
TABLE OF CONTENTS
| PAGE NUMBER
| INTRODUCTION 1. BACKGROUND OF THE BUSINESS
| CONTENT 2. PURCHASING 3. STORAGE 4. HOLDING 5. PREPARATION 6. COOKING 7. SERVICING
| CONCLUSION AND RECOMMENDATION
For our group assignment, we had to do some research and do some interview to know further about how the food handlers deal with foods. We need to choose a stall in pasar malam tu do our research. We had chosen kebab stall in Pasar Malam Taman Sri Indah, Sungai Besar, Selangor. The kebab stall named Kebab Ayam Sedap. The kebab stall is opened in various places.
The entrepreneur of the kebab stall is Mr. Malik bin Rahman. He is 56 years old. The kebab stall is his own family business. His two sons and his wife always help him out to do the business. He started this business right after he retired from army when he was 44 years old. His family depends on this business to survive in life. Besides the money that he gains from his pension, the money that he gain from this business is the main source of his family income. Luckily, his two sons are all grown up and can be independent to help him out each time he need them.
The kebab that he sells is very delicious. This is because he had a lot of experience and he had his own recipe to make the kebab taste so delicious. So, it is possible for him to attract more customers compared to other kebab stall. Moreover, skills are not enough without passion in doing business. In his soul, there is one thing that makes him be strong and not easily give up. In business, there are ups and downs and these makes him to be stronger and keep trying to be the best of the best.
Mr. Malik sells his kebab almost every day at different places. On Monday and Thursday, he sells kebab at Taman Sri Indah while on Tuesday and Friday he sells his kebab at Taman Perdana. However, on Wednesday and Saturday, he sells his kebab at Taman Padu Permai 2. He take a leave on Sunday to take a rest and spend his precious time with his beloved family. For him, family is very important and precious thing that he had. He is a lovable person, kind-hearted person, friendly and workaholic.
So, in this paperwork, we will tell more about his business and how he handles food. Does he practice personal hygiene in his business? Does he take a precaution regarding these issues?
During purchasing, he bought the raw chicken straight from the chicken slaughtering house which is confirmed Halal. He will make sure that the food is well covered. He uses his only vehicle that is an old van to bring the chicken to his house. It’s also known that he bought the raw chicken more than 20 kilograms, bread and vegetables a day before the night market every week. According to the owner, the workers in the slaughtering house wear gloves, apron and suitable closed safety shoes. Food should be bought from an approved source as it can reduce the risk of food borne illness. The poultry is examined live before slaughter, during evisceration (removal of the internal organs). It’s is important to check the poultry to be delivered in vehicles that are clean and in good repair to protect food from contamination. The vehicle should be used for only one purpose –delivery. Vehicles used for transporting refuse or garbage may not be used for transporting food. During...
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