Certificate Ii Hospitality Peport

260 words - 2 pages

Certificate II Hospitality Report

Meaning of contaminant and contamination
A contaminant is any substance that is found in food products that causes it to be no longer fit for consumption.

Contamination is the process of a food product becoming un suitable for consumption through being exposed to one of these contaminants.

Employee and employers responsibilities in hygienic practices
Employers have the responsibilities to ensure the building, equipment and facilities are all maintained. Also they are to make sure the employees are following the correct procedures and regulations.

Employees are responsible for ensure a clean neat appearance. They must also keep a suitable clean work bench that must be sanitised be starting work practices.

Reasons for food safety programs and what they must contain
One of the primary reasons for having a documented food safety program is to demonstrate to your clients, your commitment to constantly supply what is safe

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