FOOD SAFETY

Food Safety

Food Safety

The food supply and distribution industry faces a unique set of problems. By their very nature, many food items are perishable and have short shelf lives. Consequently the end-user will hold minimal inventory of these perishables and will rely on the supplier to meet his/her needs when required. The transient nature of a service means that if the service is unavailable the custom is lost. In this situation failure on the part of the supplier will result in lost custom which can never be recovered. Getting it right, however, will build customer loyalty which is perceived by Heskett et al. (1990) as being the cornerstone of a successful service in that it influences employee and supplier loyalty, producing profits which also induce shareholder loyalty. Food choices are influenced by many factors, age, gender, friends, family, cultural background and where we live.

Vendor shall pay all required fees, taxes, deposits and shall obtain licenses applicable to the operation of exhibit, and shall be responsible for other city, county, and state permits, and licenses required by law. Permittee may need to furnish receipts for license fees, tax deposits, and certificates of insurance, etc. prior to the event.

Vendor will comply with all laws, rules and regulations of federal, state and local governments, will not handle or sell any commodities or transact any business whatsoever for which an exclusive privilege is sold by the Air Show, nor engage in other business whatsoever upon or within said premises, except that which is herein expressly stipulated and contracted for.

Vendor will cause to be posted in a conspicuous manner at the front entrance to the concession(s) a sign showing the prices for the articles offered for sale to the public.

There is little evidence in the academic literature of research having been carried out linking total quality management (TQM) and the food supply and distribution industry, with the exception of a significant amount of study into hazard analysis by critical control points (HACCP) and those examining quality system standards. This paper examines whether the adoption of TQM is appropriate to the food supply and distribution industry in ensuring that the supplier meets the needs of the customer. Services tend to be intangible and although food-service companies do provide something tangible in the form of produce, they also provide intangibles in terms of the service provided (e.g. the speed of delivery, the reliability of delivery, and the prompt solving of problems). Consequently, as a service provider, food-service companies face the problems typically highlighted by Waters. (Prajogo, D.I., Sohal, A.S. 2003 Pp. 91.

Hand Washing Facilities -- Provide a five gallon water container with warm water and a dispensing valve, which will leave hands free for washing. Also provide a wastewater container, soap dispenser, paper towels and receptacle for waste paper towels within the food booth. Thorough hand washing (with soap and warm water) is required:

Upon entering food booth prior to any food preparation

After using the restroom

After breaks

After sneezing or coughing

After handling raw meats

After handling garbage ...