Saturday, 28 May 2011

Ready-To-Eat Food

They are placed in open air to be used throughout the day without any proper storage conditions.

This would be a displeasing sight for a customer to see and would affect the reputation of the restaurant.

Example:
  • Using spring onions for garnish by taking from a common bowl before serving.
  • Pre-cooked noodles from a container not suited for storing noodles.
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7 comments:

  1. Anonymous1 July 2011 at 18:54

    yuan ling: suggestions on how to store ready to eat foods/ storage conditions could be useful

    ReplyDelete
  2. BK3 July 2011 at 19:43

    JOEY : you could state that improper storage of ready to eat food causes microbes to grow on it and not just displesing to the eye...

    ReplyDelete
  3. NFSA3 July 2011 at 22:54

    Daniel:

    As this E-learning requires us to create a blog to illustrate poor principles of personal hygiene, i do not think that the information you gave is relevant.

    It would be better if you can give some examples of poor storage ready-to-eat food and then give the correct method to store this kind of food

    ReplyDelete
  4. Unknown4 July 2011 at 13:58

    sharitta: could also include the prevention of cross contamination of ready- to- eat food with raw food

    ReplyDelete
  5. Anonymous4 July 2011 at 16:04

    Kimberly: More information could be added for example at what temperature the ready-to-eat food is held at. Also this blog is lacking in pictures.

    ReplyDelete
  6. HL,JM,SM,J,K5 July 2011 at 08:51

    Jill: you could include how ready-to-eat food should be handled when serving it to the customers

    ReplyDelete
  7. Tang Hui Lian8 July 2011 at 18:15

    I agree with the rest that the ready-to-eat part is not enough. However it's simply short and sweet. keep it up should have a more detailed summary

    ReplyDelete

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