Simulated Kitchen Environment: The Rustic Bistro Kitchen

Scenario Description:

Welcome to the Rustic Bistro Kitchen, a medium-sized establishment known for its farm-to-table approach and bustling atmosphere. The kitchen is open from early

morning until late at night, catering to a clientele that expects both quality and safety in their dining experience.

Layout Description:

● The kitchen is divided into several sections: the cold storage area, dry storage, the preparation area, the cooking line, the dishwashing station, and the

waste disposal area.

● The cold storage area has two industrial refrigerators and a walk-in freezer.

● Dry storage shelves line one wall, stocked with various ingredients, including canned goods, spices, and cooking oils.

● The preparation area includes multiple cutting stations, each with cutting boards and knives. There's also a handwashing sink at one end of the prep area.

● The cooking line features a range of equipment: stovetops, ovens, a grill, and a deep fryer.

● The dishwashing station has a commercial dishwasher and a three-compartment sink for manual washing.

● Waste disposal includes bins for recycling, compost, and trash, located at the back of the kitchen near the staff exit.

Operational Description:

● It's mid-service, and the kitchen is in full swing. Chefs are busy preparing dishes, line cooks are manning their stations, and kitchen porters are bustling

about cleaning and carrying supplies.

● The recent rush has left little time for cleaning, and some areas are showing signs of neglect.
 ● A new special on the menu has increased the use of the deep fryer, which is now surrounded by splatters of oil.

Potential Hazards to Identify:

● Check for proper food storage, especially the separation of raw and cooked ingredients.

● Inspect hygiene practices at the preparation stations, including the handling and cleanliness of utensils and surfaces.

● Assess the cooking line for any safety risks, like spills or dangerously placed equipment.

● Evaluate the dishwashing station for cleanliness and proper sanitation procedures.

● Observe the waste disposal area for signs of overflow or improper sorting of waste.

Task for Students:

● Conduct a thorough hazard hunt using the provided audit checklist.

● Identify any hygiene hazards based on the scenario descriptions.

● Document each hazard with a note on its location, potential risk, and suggest practical remediation measures.

● Consider the flow of the kitchen and how staff interact with each area to identify any potential cross-contamination risks.

Important Note for Students:

For a clearer understanding and to enhance your practical learning experience, you are encouraged to create a visual representation of the kitchen layout by
drawing a floor plan. This exercise will aid in visualizing the workflow, identifying potential hygiene hazards more effectively, and developing a more tangible sense
of the kitchen's design and safety features. Your floor plan can be as simple or as detailed as you like; the goal is to represent the spatial arrangement of the kitchen
to support your audit process. If you're more comfortable with digital tools, feel free to use any online floor planning tool. Otherwise, a hand-drawn sketch using
graph paper can be just as effective.

TASK 1
Hazard Identified
Improper Handling of Knives
Slippery Floors
HAZARD IDENTIFICATION AUDIT CHECKLIST
Location Potential Risk Suggested Remediation Photographic Evidence
Food Preparation Area Cuts and Injuries Make sure knives are sharp to
prevent slipping, enforce safe
knife handling practices, and
offer safety training.g.
Kitchen and Dining Area Accidents and Falls Establish routine mopping
schedules, post cautionary notes in
locations where floors are damp,
and supply non-slip matting in
high-risk areas.
Electrical Hazards Kitchen and Storage Areas Fire or Electric Shock Provide personnel with training on
the safe handling of electrical
equipment, regularly check
electrical appliances and cords for
damage, and install ground fault
circuit interrupters (GFCIs) if
needed.

Improper Food Storage Refrigerators and Freezers Spoilage and Foodborne Frequent temperature
Temperatures Illness monitoring and recording,
thermometer calibration,
storage organization for
optimal airflow, and timely
disposal of expired goods are
all important.

Inadequate Handwashing Restrooms and Kitchen Spread of Germs and Illness

Facilities Provide hand sanitizer dispensers,
add more handwashing stations, and
make sure soap and paper towels are
always available by doing routine
checks.
 Grease Buildup on Cooking
Surface
Grill and Stovetops Fire Hazard Establish routine cleaning
schedules, make use of grease traps,
instruct staff members on safe
cleaning techniques, and make sure
there is enough ventilation.

Inadequate Pest Control
Measures
Kitchen and Storage Areas Contamination of Food and
Spread of Disease
Put in place a pest control program,
shut off entry sites, maintain
hygienic and well-organized food
storage spaces, and conduct routine
pest inspections.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Note:

Hazard Identification Audit Checklist: This blank template is what students will initially use as a guide during their simulated inspection. It helps systematically
identify and note down potential hazards.

AUDIT CHECKLIST FOR HYGIENE HAZARD HUNT TEMPLATE

TASK 2

AUDITOR: DATE:

Suggested
Description of Action Priority
Item No. Area/Section Hazard Identified Potential Risk Remediation
Hazard (High/Medium/Low)
Measures
1 Food Storage Area Inadequate Shelving There is a chance that Risk of injuries to staff Strengthen shelving High
the overloaded and and contamination of units or swap them out
insecure shelves in the food items. for more durable ones.
food storage area would Set weight restrictions
collapse, injuring people on every shelf. Make
or contaminating the stability checks on a
food. regular basis.
2. Kitchen Floor Slippery Surface Because of spills and Risk of accidents and Put in place mats or Medium
poor drainage, the injuries to staff. non-slip flooring in
kitchen floor is high-traffic areas.
frequently damp and Establish recurring
slick, which raises the schedules for washing
possibility of slips and and drying. Post
falls. cautionary notices
regarding moist floors
3. Handwashing Stations Lack of Supplies Handwashing stations Increased risk of Establish a routine for High
usually lack paper spreading germs and replenishing
towels, soap, or hand infections among staff handwashing materials.
sanitizer, which makes it and customers. Assure that there is
difficult to follow good always enough
hand hygiene inventory. Make sure to
procedures. check frequently during
the day.
4. Food Preparation Area Cross-Contamination Because ready-to-eat Potential health hazards Establish distinct spaces High
meals and raw meat are for consumers and for the storage of
kept together, there is a reputation damage. cooked and raw food. In
higher chance of order to avoid
cross-contamination and cross-contamination,
foodborne diseases. teach personnel the
correct handling
techniques. Perform
routine evaluations of
food storage
procedures.Conduct
 regular audits of food
storage practices.

5. Cleaning Supplies Storage Improper Labeling Inadequate labeling of Risk of using incorrect Establish a system of Medium
cleaning goods causes or harmful cleaning labeling cleaning
staff members to chemicals, potentially materials that includes
become confused and causing health hazards. information on how to
misuse them. use them as well as their
contents. Train
employees on safe
handling and storage
techniques. Perform
routine label
compliance audits.
6. Ventilation System Inadequate Airflow Inadequate operation of Risk of heat-related Plan for routine High
the kitchen ventilation illnesses among staff ventilation system
system leads to poor air and compromised food servicing and
quality and heat safety due to stagnant maintenance. If
buildup. air. necessary, think about
switching to a more
effective system.
7. Waste Disposal Area Overflowing Bins .Trash cans are regularly Risk of pest infestation, Boost the number of Medium
overflowing, which foul odors, and potential times garbage is
draws pests and leads to contamination of collected. Provide extra
unhygienic conditions. surrounding areas. containers as needed.
Establish a timetable for
thoroughly cleaning and
disinfecting the space
used for disposing of
waste.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Guidance:

Completed Audit Checklist for Hygiene Hazard Hunt: After the inspection, students will submit the completed checklist. It will detail the specific hazards identified,
where they were found, the risks associated with each hazard, and the recommended actions to address these risks. This document should show the work and
findings.
General Comments/Findings: [Provide any additional observations made during the audit that may not be covered by the specific items listed above.]

Overall Assessment: [Summarize the overall condition of the simulated food service area, including any general recommendations for improving hygiene and
safety.]

This template is designed to be comprehensive yet flexible, allowing students to adapt to different scenarios they may encounter in their simulated environments.
The 'Action Priority' column helps prioritise which actions need to be taken first based on the level of risk presented by each identified hazard.

Case Study 1: "The Slippery Slope"

Background: A bustling downtown restaurant, known for its fast service and high customer turnover, experienced a significant safety incident. A grease spill in the

kitchen, during peak hours, was not immediately attended to, leading to a kitchen assistant slipping, resulting in a broken arm and severe burns.

Evidence Provided:

● Incident Report: Detailed account of the incident, including time and cause.

● Witness Statements: Accounts from the staff present during the incident.

● Photographic Evidence: Images showing the spill and lack of warning signage.

● Cleaning Protocol: Document outlining the cleaning schedule before and after the incident.

● Action Plan: Steps the restaurant took post-incident to prevent future occurrences, including staff retraining and revised cleaning schedules.

Case Study 2: "Cross-Contamination Calamity"

● Background: A café was the source of a foodborne illness outbreak due to poor storage practices.

● Evidence Required:

● Health Department Report: Summarise the findings of the outbreak investigation.

 ● Staff Interviews: Create simulated responses from employees on their daily practices.

● Storage Layout Photographs: Simulate or sketch improper storage practices.

● Temperature Logs: Create sample logs showing temperature inconsistencies.

● Remedial Measures: Document the new procedures and staff training implemented.

COMPREHENSIVE REPORT TEMPLATE FOR "HYGIENE HAZARD HUNT" PROJECT 1

TASK 3

Introduction
The "Hygiene Hazard Hunt" project aims to systematically identify and address any potential hygiene hazards in a makeshift kitchen.
The hospitality sector needs to put a high priority on maintaining food safety in order to prevent foodborne illnesses and maintain the
trust of its patrons. This audit is crucial for identifying and mitigating hazards that could compromise food safety regulations.

Methodology

We carried out a full hygiene hazard audit in a mock kitchen. We methodically evaluated possible risks using the Hazard Identification Audit Checklist, including case studies to
inform our decisions.
Findings and Analysis

The audit uncovered a number of risks, such as uneven surfaces next to sinks and storage spaces, sharp objects left unattended on countertops, and incorrect food storage that might
cause cross-contamination. Every hazard requires quick attention since it poses serious hazards to the safety of food.

Integration of Case Studies

Case Study 1, "The Slippery Slope," highlighted slip hazards. This informed our audit, identifying similar risks and emphasizing the need for non-slip mats and regular floor
cleaning.

Case Study 2, "Cross-Contamination Calamity," underscored the importance of proper storage, aligning with audit findings of improperly stored food items and suggesting improved
storage practices.
Photographic Evidence/Diagrams
Photographs were taken to document identified hazards, including temperature irregularities in refrigeration units, improper food storage, and lack
of handwashing supplies. These visuals provide concrete evidence of the observed risks and their potential consequences.
Suggested Remediation Measures

The company can successfully address hazards that have been identified, reduce risks to food safety, and foster a culture of cleanliness and hygiene in the workplace by putting the measures into
practice. For hygiene procedures to continue to improve and remain in compliance, regular monitoring and assessment will be necessary.

Conclusion

To sum up, the "Hygiene Hazard Hunt" project serves as a catalyst for continuous enhancements in sanitary practices within the hospitality
industry. By putting food safety first and adopting preventative measures, we can uphold our commitment to supplying high-quality, safe food
items and safeguard the wellbeing of our customers.
Appendix
● Include the Completed Audit Checklist for Hygiene Hazard Hunt as an appendix to the report.
TASK 1
Hazard Identified
Improper Handling of Knives
Slippery Floors
Electrical Hazards
HAZARD IDENTIFICATION AUDIT CHECKLIST
Location Potential Risk Suggested Remediation Photographic Evidence
Food Preparation Area Cuts and Injuries Enforce proper knife handling
techniques, provide training
on knife safety, ensure knives
are sharp to prevent slipping.
Kitchen and Dining Area Accidents and Falls Implement regular mopping
schedules, place warning
signs when floors are wet,
provide non-slip mats in
high-risk areas.
Kitchen and Storage Areas Fire or Electric Shock Regularly inspect electrical
appliances and cords for
damage, train staff on proper
use of electrical equipment,
install ground fault circuit
interrupters (GFCIs) where
necessary.
 Improper Food Storage
Temperatures
Refrigerators and Freezers Spoilage and Foodborne
Illness
Monitor and record
temperatures regularly,
calibrate thermometers,
organize storage to ensure
proper airflow, and discard
expired items promptly.

Inadequate Handwashing Restrooms and Kitchen Spread of Germs and Illness

Facilities Install additional handwashing
stations, provide hand sanitizer
dispensers, conduct regular checks
to ensure soap and paper towels are
always available.

Grease Buildup on Cooking Grill and Stovetops Fire Hazard Implement regular cleaning
Surface schedules, use grease traps,
provide training on safe
cleaning procedures, and
ensure proper ventilation.

Inadequate Pest Control Kitchen and Storage Areas Contamination of Food and Implement a pest control
Measures Spread of Disease program, seal entry points,
keep food storage areas clean
and organized, and regularly
inspect for signs of pests.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

Note:
This template guides the student through the process of documenting their audit from start to finish, ensuring they cover all necessary components in their report.
The inclusion of case studies helps students to draw parallels between the simulated audit and real-life scenarios, enhancing their learning experience and
providing a context for their findings and recommendations.