Kitchen essentials

We are all going through unprecedented time and the COVlD-19 epidemic has affected everybody. The hardest hit has been the Hospitality Industry. In this assignment you will research the new regulations , procedures , laws, bylaws, or procedures in relation to health, hygiene and sanitation that has been implemented or will be implemented to continue with the Food Production and Food Service within Hospitality Industry. You need to research the impact and implementation in the whole of the Hospitality Industry namely: Hotel, restaurants, transportation (cruise, rail, bus, airline), hospitals, care homes, contract catering. The research will be done in teams with a maximum of 5 team members in the team. The assignment can be done individually or in smaller teams not exceeding 5 members. Please do not ask me permission to add people into the team as this will not be entertained. If you cannot join a team then you need to submit it individually. The research should be submitted in Word document, Ariai, or Calibri font size 12 with 1.5 spacing minimum 5 pages of contents. There are two parts to this assignment. PART 1: Research and submit existing, amended, and future policy, procedures, laws and trends in relation to Food Production(kitchen) and Food Service (Front of house). Research needs to cover health, hygiene, and sanitation for the following. '- Purchasing (choosing suppliers, how the purchase is raised, who does it) 0 Receiving (area of receipts, checking of quantity and quality) ' Storage (access and sanitation) - Issuing (how is it distributed or picked up, procedures for safe delivery and social distancing Cooking (spacing, cookware, storage, and work areas) - Serving (storage of cooked food, pickup from kitchen, space allocation, service style or methods, new adaptations, or protocols) - Room Service (kitchen and service co-ordination and new procedures.) You do not need to visit a facility but are strongly advised to contact the responsible department or the local Municipal body to gather information on the research. For Eg. You can contact the GM , Head chef , Food and Beverage Manager, Municipal Health department, Health and Safety Inspector or Food Hygiene officer to get relevant information