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UNIVERSITI UTARA MALAYSIA

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GHOC 1013 HYGIENE AND SANITATION
ASSIGNMENT (10%)
FIRST SEMESTER: (A151) SESSION 2015/2016
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FOOD SAFETY BEHAVIOUR IN BUTCHERS SHOPS

INDIVIDUAL ASSIGNMENT
GROUP (B)

PREPARED BY:
AHMAD SAIFULNIZAM BIN RUSZEMI

PREPARED FOR:
BINTANG HANDAYANI

DATE OF SUBMISSION: 29 OCTOBER 2015

A report submitted in - fulfillment of the requirement for the award of the Bachelor Hospitality
Management University Utara Malaysia 2015

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INTRODUCTION
This journal is study about food safety behaviour in butchers shops in United Kingdom

which shows several butchers shops did not follow the HACCP system and not emphasize food
safety and hygiene.
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CONTENTS
PROBLEM STATEMENT
There are some butchers shops that fail to separate raw and cooked meats. There are some

businesses fail to provide separate knives and tools, separate tables and work surfaces, scales or
vacuum packers. Furthermore, the butcher and his staff appeared to be ignorant of food safety
behaviour that would reduce the risk of cross-contamination.
RESEARCH QUESTION
This research aim is to investigate the food safety behaviour among staff in butchers; shops
and the implementation of the HACCP system. This research result will be helpful and will be able
to show whether the staff emphasize food safety and HACCP system in their working routine.
Furthermore, this research also will show the outcome of the staff in handling the equipment, taking
care of facility and their hygiene and prevent the raw and cooked products from mixed.
METHODOLOGY
One person from each business had completed a training course on general food hygiene and
HACCP. They also received follow up advice from a consultant to assist with the design and
implementation of suitable HACCP system for their premises. Over a three to eight hour period of
observation were carried out by the consultant. Further information was gathered by enquiry during
the interview with the manager. In addition, eight surfaces in the premises were selected for
investigation. Furthermore, the procedure used for cleaning the meat slicer and the scale was
observed.
ANALYSIS AND FINDINGS
The volume and nature of cooked meat handling show the percentage of butchers premises
with separate serving facilities for raw and cooked meats is quite high for serving counter and meat
scales which is 81% and 86% but low on dedicated staff for handling raw and cooked meat which is
2% only.
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The extent of physical separation of raw and cooked products shows the percentage of
butchers premises separated their utensils and facilities is quite high which is knives(93%),
Chillers(62%), Meat Slicers(96%), Vacuum packers(65%), and Wiping Cloths(89%).
Handling cooked meats shows that cooked meat was sliced to order in 95% of businesses.
The method used in the handling the cooked meats are by bare hands(7%), meat tongs(9%), inverted
bag on hand(13%), film on hand(18%), greaseproof paper on hand(8%), and disposable glove(44%).
The hand washing facilities and practices shows that percentage of butchers shops with
wash hand basin in service area is 46%, in back preparation area is 43%, staff toilet or more distant
room is 11%, infra red sensors for turning on water supply is 5%, foot- or knee-operated tap is 2%,
liquid soap dispenser is 70%, paper towels is 66%, and hand sanitizer in dispenser is 7%.
Cooking of meats and meat products shows over 58% of the businesses cooked meat or meat
products on the premises. The percentage separate for cooking area is 77%, the chiller for cooling
cooked products is 45% and post-cooking preparation area is 70%.
The cleaning programme shows all the businesses had sanitation programmes but written
cleaning schedules and cleaning records were almost non-existent before the start of the HACCP
project. If a written cleaning schedule was present it had often been produced on the advice of and
EHO.
Cleaning practices shows 15% of butchers did not clean the meat slicer until the end of
trading session but most claimed to provide periodic cleansing of the equipment as required. In
addition, 75% butchers selected a cloth already in use for cleaning task but the other 25% use new
cloth or paper.
DISCUSSION
The outbreak of E. coli 0157 was caused by failure to devise separate cleaning schedules and
equipment for the shop as one of many defects in their system. In addition, it also caused by the lack
of staff training because the owner admitted that basic food satefy procedures were ignored while
staff received no formal hygiene or cleaning training.
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CONCLUSION

Small retail butchers do not have sufficient staff to provide separate handling of cooked and raw
products. They do have separate smaller items of equipment, but given the volume of raw product
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handling and the work routines in many butchers' shops there is a danger that hand contact and some
food contact surfaces may become contaminated. In addition, the location and adequacy of hand
washing facilities were often judged to be inadequate. The butchers in this investigation had many
lessons to learn to bring their food hygiene management system to a standard that would be regarded
as adequate.
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REFERENCES
Denise Worsfold, (2001),"Food safety behaviour in butchers shops", Nutrition & Food Science, Vol. 31 Iss 1

pp. 13 19.
Loken, J.K. (1995). The HACCP Food Safety Manual. Canada: John Wiley.

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