McDonalds Workplace Hygeine

McDonalds Work tell HygeineExecutive SummaryThis report is to fancy the HACCP to obstructer and evaluate the regimen sentry go procedures in angiotensin-converting enzyme of the virtu bothy famous fast- victuals for thought comp each the McDonald .and standardizedly aims at offering close to suggestions to lay some of the non-satisfactory procedures. The report will describe it from the following aspects personal hygiene, change and sanitizing, gadfly watch, drool disposal, receiving nutrients, storing solid aliments, cooling defrosting, cooking and holding.McDonald is a leading food service retailer. Just in the USA, it has more than 12,300 traditional restaurants, plus around 1320 satellite locations in facilities like hospitals. They take c be more than 21.8 million customers a day. So how dose the food safety procedures go on in McDonald is of great importance, which is related to the health of consumers.In order to apply the HACCP to check the food safety proc edure, this report does a study of the food safety procedure in the McDonald, and find out that as a self- do enterprise, McDonald develops detailed provisions to ensure the food safety procedure, making food safety a key factor to its success.IntroductionProduce and serve safe food is the final goal for foodservice operations (Yi-Mei Sun, 2005). It was reported that HACCP trunk have not yet been homogeneously implemented across all of the food industry (Panisello and Quantick, 2001 G.Campbell-Platt, 2002). The key action, known as critical control points roll in the hay be taken to reduce or eliminate the take a chance of the hazards being realized. It is used in the food industry to identify potential drop food safety hazards at all stages of food production and supply processes.McDonald, as the biggest fast food retailer in the world, take the food safety as a never-ending process, from raw materials, through the facilities and distribution centers, and all the way to the restaurants. Its a top priority at McDonalds. (Sarah Fister Gale, 2006).Situational AnalysisPersonal HygienePersonal hygiene of the workers is probably unrivaled of the roughly important intimacy, because the workers need to interact with the customers, and in the McDonald, they be amenable for the dinning environment.McDonald has particular(prenominal) regulations for workers personal hygiene as follows1. Clothes essential be impudent and appropriate.2. Keep hair clean, ladies face should not be cover by the hair.3. Mens hair should be above the collar, pine hair is not allowed.4. Men need to shave and manicure familiar.5. Ladies should take over the appropriate make-up. And too more decoration is not allowed.6. Keep the fingernail clean and short.7. of importtain oral hygiene and regular bathing.8. Members of the McDonalds restaurant charge group need to wear uniforms.9. washables great deal before outlet to workstation.Of all the McDonalds hygiene standards, most of the regulations atomic number 18 carried out by nearly all the workers in McDonald. But there is the told by iodine of the workers in McDonald Sorry to ruin your idea about McDonalds and hand washing. Ive worked at McDonalds for three months, and I never have any wholeness wear gloves, or wash their hands, traders included. Since this comments comes from the forum, it is difficult for us the judge its reliability. However, the suggestions for the McDonald manager is that, they need to pay more attention to the workers personal hygiene, and try their surmount the make the point much better.Cleaning and SanitizingCleaning and Sanitizing are inevitable processes to create a clean and nice environment for the customers in the McDonald. fit in to the HACCP, cleaning and sanitizing should follow quad steps pre-clean, principal(prenominal) clean, sanities and drying.Regulations concerned about cleaning and sanitizing in the McDonald arePre-clean1. The dining tables, chairs ,windows and equipment should be spotless.2. All the tableware and motorcar should be completely cleaned and sanitizing after work.3. The glass must be call off everyday4. The parking lot must be flush everyday5. The trash bin must be brushed everydayMain clean McDonald makes a readily cleaning regulation to main clean. promptly cleaning regulation means anybody in any position must clean the peripheral position to keep the position clean.What is more, the McDonald has its own excess method to simplify the clean and sanitizing job and save the time fagged on clean and sanitizing.Firstly, they use lots of paper, plastic and other fluid tableware. This means, the worker only needs to put the table wares which are go away by the customers when they finish into the garbage bin, and clean the table. indeed everything is done.Secondly, they use trays and trays of paper, which are convenient for the customers to carry, and reduce the chance to dirt the desk. And as a yield ,save the time spent on cleaning the table. Finally, all the kitchen equipments are of chromium steel steel surface. As the stainless steel surface is wakeful to clean, the ability of cleaning work is improved.Pest controlPest control is also of great importance. Nobody likes the presence of pests which transmit diseases. Here is what has been done in McDonald concerned about pest control1.McDonald curiously focus on the controlling of cockroach.2 In the entrance of the distribution center, a manakin of special yellow light has been designed to drive the fly.3 The interior of the distribution center has been painted white, especially the floor around the ware stand. Then it will be much easy to trace the cockroach and the mouse. and some actions can be taken to pr correctt bad ting from happening.In McDonald, the keys to successful pest controls are as follows1. Correct identification of the pest is the set-back step in control, because information on pest biology, ecology, and dem eanour can be easily obtained if the pest is known.2. It is important to detect pest problems early. Careful visual travel toions can help in early staining of infestations.3. Control measures must be timed to target the most endangered stage of pests. as many pests are susceptible to control measures at certain times in their lives.Garbage disposalThere are many garbage need to dispose everyday in McDonald. In order to protect the environment , McDonald uses paper bags instead of bags. Here are the regulations related to garbage disposal in McDonald1 Disposal garbage day and never leave them until tomorrow.2 Workers must clean the place around them at anytime.3 Use different trash bins to crystallise the different kinds of garbage.4 Wear gloves when dispose garbage5 Wash hand after disposing garbage Although garbage disposal is a underage little thing, attention should be paid to, otherwise it will be harmful to the cleaning procedure.Receiving foodsAccording to the HACCP, the receiving contains the following aspects, and this report wills depth psychology the situation in the McDonald following the HACCP1. Approved source.To make all the products has the same flavor, the McDonald especially focus on the standardization of raw materials. And all the materials must be offered by the McDonald distribution center.2. Choosing the suppliersKnowing that suppliers are a major imposter in fulfilling its promise and adhering to its social responsibility, McDonals ensures 100% eligibility before adding any resource to its database of approved suppliers. To quality as a McDonalds supplier, they must meet the McDonalds internal food safety standards, product precondition and farm biosecurity policies3. Guality supervision and inspectionThe McDonald has stringent procurement standards. The purchasing department is responsible for quality supervision and inspection of the raw materials of the suppliers. When a risky product is found, it should be return immediatel y. And the suppliers should solve the problem as before long as possible. If the suppliers can not solve the problem before the deadline, their reserve for suppliers will be canceled.So the skinnys receiving procedure of the McDonald is following the HACCP.Storing FoodsStoring foods is a umbrageous thing for McDonald. According to the HACCP, the McDonald can store the hamburger that is not exchange out as well as the method is correct and proper.1. The french fries must be thrown away, if it can not be sold out at heart sevener minutes.2. The hamburger must be thrown away, if it can not be sold out within ten minutes. It is not because of food decay or food defect.The McDonald insists on offering the most valuable and qualified food to the customers. And this is just effective the reason why the McDonald does what is mentioned above.So, storing foods is in fact not only a funny thing for McDonald but also a serious thing for McDonald. And through the following statements on e can see, how serious it is1. The temperature inside the house for dusty storage should be between 1 and 4, and the temperature of the house for cold storage should be between -2218.2. Special attention should be paid to the storage of hamburger, otherwise accident will be easy to happen ,if it is not storied under the standard temperature.3. The storage of food and materials should be obey to the regulations.And it definitely follows the HACCP, or even does a great job.Cooling and DefrostingCooling is a useful way to keep most of the food or materials fresh.When inspect whether the food is fresh or not, McDonald pays much attention to the test of temperature, especially the temperature control of the frozen food. The workers much inspect every product to make sure it is under the condition of cooling.The main principle for the refrigerate is insisting -FIFO, the FIFO stands for first in first out.Special methods have been made, concerned about how to organize the food, for examp le, there can only be six boxes of French fries up forward. forrader the food being cooled, the manager need to inspect the temperature and the quality of the goods. preparedness and HoldingThe reported foodborne illness cases per year were 76 millions in the US(Tauxe, 2002) and 9.4 millions in the UK(Walker, et al, 2003).Improper food handling is responsible for 97% of food borne illness associated catering(Griffith CJ, 2000). The McDonald pays much attention to cooking and handling procedure. The main principle for cooking is -less add together many time which can ensure the in high spirits quality and high fresh level of the food. For instance, twelve hamburgers should be made in four minutes workers can not cook the twelve hamburgers at one time. The time figured out for making one hamburger is one handured and forty-five senconds, take the additional time into consideration, humburgers can be made in ten minutes. Nearly all foods in the McDonald have the specific holding time , the holding time for humbuegers is ten minutes, for french fries is seven minutes, for apple pie is ten minutes, and for coffee is thirty minutes, and the temperature of the milk sent by the supplier must be under 4 , otherwise, it will be returned.ConclusionsIn conclusion, workplace hygiene is very important to McDonald which does a good job in such eight aspects above-mentioned. McDonalds ways to manage the workplace hygiene can be good references for other similar establishments. Beause of the work for hygiene is systematic, there may be some behaviours not conform to specified requirements exsit, for instance, some worker may omit washing, McDonald until now needs to make better use of the HACCP to make the situation even better.ReferencesGriffith, CJ 2000. Food safety in catering establishments, in Safe discussion of Foods, JM Farber and ECD Todd, Eds., Marcel Dekker, New York, 235-256.G.Campbell-Platt 2002. HACCP/food safety objectives. Food Control ,13, PP. 353.Panisello, P.J, Quantick,P.C 2001. expert barriers to hazard analysis critical control point. Food Control,12(3), PP. 165-173.Sarah Fister Gale 2006. CASE STUDIES IN FOOD PROTECTION McDonaldds USA A Golden Arch of allow for Chain Food Safety. Food Safety Magazine Online Issue February/marchland 2006, Available athttp//www.foodsafetymagazine.com/article.asp?id=491sub=sub1 Accessed 12 Sep 2009Tauxe, R.V 2002. Surveillance and investigation of food borne diseases. Food Control,13,PP. 363-369.Walker, E.,Pritchard,C., Forsythe,S. 2003. Hazard analysis critical control point and requisite programme implementation in small and medium size food business. Food Control,14, PP. 169-174.Yi-Mei Sun., H.W.Ockerman 2005. A review of the needs and current applications of hazard analysis and critical control point(HACCP) system in foodservice areas. Food Control,16, PP. 325-332.