The restaurants in which fast food served, is named as fast food restaurants. Everyone knows, nowadays that fast food is bad food but still people continue to go there and eat unhealthy food. It means…
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The food item that has to be discussed in this perspective is meat.
Fast food industry as known is a rapidly growing industry, and in order to meet their demands they made many changes in the usual process, as they considerably altered the slaughter and meat packing processes. Millions of diced beef pieces are demanded by the fast food restaurants everyday in order to meet their demands of hamburger patties. Meat packing industries first situated in the cities but with the rapid grown sale of hamburgers, conditions are created that meat packing plants are shifted to the remote areas(Segal, 1998 pg 5). Now in remote areas as compared to the cities no skilled labor is available, who slaughter the animal and make meat without considering the health and safety issues which as result augments the contamination of meat.
In most of the cases it is observed that fast food restaurants employed large number of underage unskilled labors, just to save their initial cost but that multiplies the contamination of meat because they do not how to cook and how to store and preserve cooked and non-cooked meat. If we analyze this issue in the broader spectrum then we comprehend that meat contamination can be caused because of many factors like biological, chemical and physical. Meat contaminated because of biological factors like bacteria and parasites, because of chemical factors that are caused because of poor performance of workers, poor cleaning conditions and sanitation like food additives, bleaches and in last because of physical factors which are again caused because of the sluggish labor like dirt and broken crockery, because fits created when the joint is applied after the crockery breaks germs gets accumulated there (Schlosser, 2002 pg 4)
Meat is also contaminated through cross contamination process, means to say that as we know, working load is so much on the cook or
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The author states that, according to the USDA, ground beef that has already been cooked is allowed to contain up to 60% water, typically between 55% and 60%. The USDA recognizes that claims made by fast-food restaurants that claim their meals are made with 100% beef are accurate, because they do not refer to the final product.
The paper explains the significance of service concept at the design level, planning and integration level of the strategic planning of the company. In the end it suggests about service recovery, to improve the overall image of low cost restaurants. TABLE OF CONTENTS 1.
Fast food refers to the food that is prepared within a very short time and is usually served hastily. Most foods with little preparation time may be considered fast foods, but this mainly refers to those ready to eat foods served and sold in restaurants and shop outlets.
Or, the unhygienic chef whom we vouch for when we take the name of a preferred restaurant? No person can vouchsafe for the food which he is savoring. In U.A.E due to work pressure and inability to cook, people often visit the restaurants to eat. As U.A.E has turned into a major business center of the world, various kinds of restaurants have emerged serving different types of cuisines.
The increased liking for fast food had emerged owing to the globalization that led to numerous foreign food companies entering other countries' fast food industry, thus leading to the widening variety of food. Being a service providing industry, fast food restaurants give chief preference to building customer loyalty, considering the many substitutes their customers have due to the excessively available restaurants.
They have certain characteristics and producing recipe which make them different from the conventional form of foods.
Fast foods have taken place of an industry in form of fast food restaurants, these restaurants are
According to the discussion, Food Safety Management, different causative agents have different incubation periods some have long incubation periods while some have short incubation periods. The faster the pathogen is able to multiply the faster it causes illness. The greatest problem in every food industry is food spoilage.
This form of business is now taking place in big restaurants, airports, stadiums, high schools, universities, elementary schools, on cruise ships, airplanes, hospital cafes, zoos, gas stations, and even at Wal-Marts and K-Marts. Eric
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