FSA GROUP 2

NEA grading of Noodle food stall by Tan Li Wen Pictures of Noodle food stall interior 1  interior 2 interior 1 has a trolley holding unused pots, plastic bags and an umbrella shown.  interior 2 shows the cashier area which is mostly cleared with only trays and bowls ready to be used for serving interior 3 interior 3 shows a trolley in the middle of the store,  holding all the prepared ingredients in boxes Hygiene aspects of food stall 1. Personal hygiene Good aspects; - The person cooking was wearing a mask and a cap. It prevents foreign matter like bodily fluids (saliva) or hair from dropping into the food. [seen in interior 1] - There is a basin provided in the store so the workers could wash their hands. This reduces the amount of germs accumulated on his hands. [interior 3, the man wearing black shirt is standing at the basin.] -Boxes of gloves are provided in the store, it would be worn when the person handling...

3.1  Provide 2-3 pictures that illustrate the hygienic aspects (both positive and negative) of the food stall. Mark out the identified aspects on the pictures and add captions or descriptions. D escriptions: 1) Green chilli container is left 2) Stall owner uses gloves to handle ready-to-eat food 3) Stall owner wears a hair restraint 4) Cooking oil is placed next to washing detergents 3.2 State hygienic aspects of the stall. Explain why they are good / bad practices. Elaborate potential food safety problems related to the cleanliness issues or lack of hygiene standard;  Good hygiene practices: 1) Stall owner uses gloves to handle ready-to-eat food Contamination can occur when food handlers do not practice food safety precautions after using the bathroom, smoking, coughing, sneezing, and in between preparing raw and cooked foods.  By using disposable gloves to handle food, it prevents bare hand from being in contact with read...